Richmond Food News: week of January 3-7, 2022

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50 restaurants we love

In this food-obsessed city, Richmond’s culinary landscape and the Richmond locals’ infatuation with it has only grown. This time around, we wanted to celebrate a larger class of places that showcase what makes our food scene so special. From take-out restaurants that make dining easy to long-established institutions where time has stood still, discover a collection of 50 places we love to eat, and which we will visit again and again. (Richmond Magazine)

Mead Me in Midlothian

There’s a new mead in town, and it aims to make things a little funky. After years of brewing house honey wine and winning a loyal following, husband and wife team Matt and Heather Carroll will debut Funktastic meads in the Midlothian today. On Tap: Not-so-average selections, ranging from a pastry-style dessert mead to a session sparkling seltzer-style offering and more. (Richmond Magazine)

Soothe the soul

After this latest winter breakup and with more snow in the forecast, it’s officially time to celebrate the soup season. Whether you’re craving rich, umami-filled ramen or a bubbly, meaty cup of French onions, writer Genevelyn Steele has five places to stop and sip. (Richmond Magazine)

Get smoked

Originally tapping into smoked meats and classes at VCU, the duo behind a Richmond-based budding jerky operation turned their backyard bond into a growing business. Launch Honestly smoked artisan jerky in 2015, Garrett Petro and Alexander Bolton recently started expanding their product line, landing on more shelves in local stores. (Richmond Magazine)

Lamb Information

Writer and former chef Stéphanie Ganz speaks Lamb in our last Ingredients section. From shopping and cooking tips to appearances on a variety of menus across town, learn more about tender protein and how to help it reach its full potential. (Richmond Magazine)

ICYMI

The owners of Grisette sounded the new year with lots of bubbles and bottles, opening the doors of their new wine business, Garden. Come enjoy cold cuts and snacks, thoughtful wine selections organized by categories such as “Netflix and Chill” and some serious energy on the fan patio. (Richmond Magazine)

Abundant in the wild, native to the United States and locally sought after, yaupon is one of the only sustainable sources of caffeine in the world. (Richmond Magazine)

Don’t let anyone convince you that cookie season is over, especially when we have a tangy, floral-flavored recipe for lemon and elderflower cookies from Axelsdotter bakery owner Ingrid Schatz calling you. (Richmond Magazine)

Ranked high on Rabia Kamarathe list of kitchen essentials: butter, baby. Find out more about the owner of Ruby Scoops and Suzy Sno, like her favorite songs and her must-see restaurants. (Richmond Magazine)

Leaving the spirits behind, the bartenders of Longoven, The Pit and the Peel and Sen Organic Small Plate reveal how to whip up an assortment of alcohol-free drinks. (Richmond Magazine)

If you missed the five best food stories on our website in 2021, we’ve got all the details on one. burger hole in Church Hill, concerns about food supplements and drinks, the departure of Mom Zu, the opening of Pinky’s, and the expansion of a neighborhood market chain. (Richmond Magazine)

In Richmond fashion, the words “eclectic,” “unusual” and “humble” were used to describe the town’s spirits makers, along with potato vodka, moonlight, and gin. hibiscus. Recently Highlighted Paste Magazine the watered side of Richmond, highlighting the distilleries of the region from Cirrus Vodka to Virago Spirits.

Veil Brewing Co.’s director of brewing operations, Justin Anderson, provides a soapy preview for Gear Patrol’s roster of 50 best beers of 2021. Discover its essential in search of a “good river beer”.

After rolling out Lillie Pearl, buying Pop’s Market on Grace, and taking the Buttermilk & Honey concept of fried chicken from pop-up to brick-and-mortar restaurant, Mike Lindsey and his wife Kimberly Lindsey-Love are doing it all over again. Stay tuned for more details on Jubilee, coming to Manchester / Blackwell in the spring.

On January 8 and 9, GrowRVA RVA Big Market and south of James Farmers Market making a comeback, returning to Bryan Park and Forest Hill Park for the season.

Vegan, mark your calendars to double down on herbal food January 25-30 for Vegan72X2. Typically a three-day / 72-hour event, this year the Herbivore Experience features 144 hours of specials and fare from participating restaurants such as surrounding counties, Yummvees and the event’s reigning champion, Cobra Cabana.

Events to come

  • One Pot Wonders, Publix Aprons Cooking School (January 7): The motto of this hands-on lesson: Throw it in the pot.
  • Afterglow pop-up, 1719 Summit Ave. (January 7-8): The Future Roaster offers a preview of what’s to come with the coffee, espresso drinks and baked goods from Back Alley Bakes RVA.
  • Sando party, Vasen Brewing Company (January 8): A pop-up featuring Tyler Trainum from Autumn Olive Farms, dedicated to pork and seafood sammies
  • Vegan food truck pop-up, Hardywood West Creek (January 9): A triple line of vegan bites from 1115 Mobile Kitchen, Intergalactic Tacos and Happy Arepas
  • Tim’s Pop-up Pizza, Hatch Cafe (January 10): Make it easy on Monday and pre-order a pie.
  • Barboursville wine pairing dinner, Midlothian Chef’s Kitchen (January 12): A four course, four wine affair

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