Summer tour
For many, summer really starts when they can bite into that season’s first tomato sandwich smeared with dukes mayo, and Village Garden in Hanover County is definitely on Team ‘Mater. In celebration of the 10th anniversary of heirloom varieties, the farm has partnered with Barboursville Vineyards to host a series of 10 dinners at restaurants across the area, from Midlothian Chef’s Kitchen to Lillie Pearl, where Tomatoes will be the star. (Richmond Magazine)
Funk with flair
Offers kombucha selections that, as owner Jason Smith jokingly says, don’t require yoga pants to enjoy, from Richmondmond Bitchin ‘Boucha keeps things funky with a range of fermented drink flavors that include black cherry-ginger and pineapple-coconut. If you’re looking to buy bottles near you, check out cool boxes at local outlets like Little House Green Grocery and Southbound Market. (Richmond Magazine)
Nutritional community
In South Side Richmond, Fonticello dining forest Carter Jones Park is home to native plants, fruit trees, and an environment that encourages rethinking the way we eat. Author Stephanie Ganz explores the origins of the weekly Free Farmstand and Food Redistribution program run by local musicians who also work with Food Not Bombs RVA community fridges. (Richmond Magazine)
Packed with love
Burrito suppliers Under Casa, led by former chef for musical acts like Phish, recently reached a milestone: Following the buy-a-burrito-give-a-burrito business model since its inception, the company recently celebrated 10,000 donated burritos. During Monument Avenue 10K June 3-6, keep your eyes peeled for the company’s runners dressed up as giant burritos to raise awareness about food insecurity. (Press release)
ICYMI
Moving from its former location in Harrison and Main Street in Fan, The pit and the shell has landed in new, fresher booths around the block, home to a rooftop bar and a more food-focused menu. (Richmond Magazine)
I’m always into snacks, portable food jars, and the writer Genevelyn Steele is behind me. Go this route for a Empanadas tour throughout the region, including stops at Canastas Chicken and the Colombian restaurant Cafe & Sabor. (Richmond Magazine)
Perch and Instabowl Chef Mike Ledesma shares a kitchen secret to spice things up pickled cucumbers in no time at all. (Richmond Magazine)
We check in with our new Spotlight feature Ms. Bee’s Juice Bar owner Brandi Brown about a few of their favorite things, from their favorite smoothie to top spots to brunch. (Richmond Magazine)
Transport your friends after Margaritaville about recipes from Casa Del Barco, Sonora and Charlottesville’s Little Star. (Richmond Magazine)
Ready meal service Truly Scrumptious – now renamed to Leeks & thistles – will officially open the doors of his permanent home on June 4th at 11 a.m. in the former Nota Bene room. Make room in your fridge for takeaway and frozen meals, and maybe a bottle or two for the weekend. (Richmond Magazine)
A Gloucester and New York transplant landed in Richmond with a vinocentric vision. Megan Hopkins plans to open Celladora wines, a wine shop, bar, and cafe at 111 N. Lombardy St., through midsummer. (Richmond BizSense)
RVA love
If you thought the chances of having something in common with the hotel heiress and celebrity Nicky Hilton were slim, think again. While calling out her favorite spots in Bellport, New York, Hilton recently said, “I discovered Nightingale ice cream sandwiches that are now mine newest guilty pleasure. ”PS: Nightingale just released its season Banana Split Sammie – only available in June. (New York Post)
ZZQ joins smoky capitals and barbecue establishments across the country and landed on Thrillist’s list 41 American Barbecue Joints You Must Try Now. Thrillist notes that Scott’s Addition Smokehouse is “the real deal,” and adds that it has some of the best brisket outside of Texas. Look for ZZQ to reopen its dining room on June 18th (Thrillist)
Black owned boutique online wine merchant based in Richmond Rich Wine wins national attention with its biodynamic, natural and organic offerings. Led by Kristen Gardner and Lance Lemon, the duo’s business is focused on showcasing the more intriguing, less drinkable sides of wine. (Travel Noire)
Upcoming Events
We strongly encourage everyone to make safe and wise decisions and to adhere to community and business guidelines related to the pandemic.
- Tim’s pizza pop-up, Hatch Cafe (June 4): A Friday night pizza party featuring Detroit-style pies, from basil pesto to classic cheese
- Safe Space Market, Lakeside Farmers Market (June 4th): A market dedicated to the area’s underrepresented and marginalized producers and suppliers
- Farm to Table music festival, Hanover Vegetable Farm (June 4th): Every Friday during the weekly outdoor gathering you can hear local tunes, food trucks, vendors and more.
- Fulton Hill Fish Rolls, Ms. Girlee’s Kitchen (June 5): The East End restaurant is hosting a five-hour seafood meal with live music.
- Salad play some music, Lickinghole Creek Craft Brewery (June 5): Visit Goochland Farm Brewery to hear tunes from jam band Lettuce and others along with a souvenir release.
- Virtual cooking demo, Greater Richmond SCAN (June 5): Get the apron for an online demo with chefs Paul Kostandin and Hai Truong from Red Salt Chophouse & Sushi.
- Fat Kid Sandwiches Philly Cheesesteak Pop-up, Hatch Cafe (June 5th): The Ghost Kitchen concept offers a menu with classic Sammies and cheesesteaks.
- Anniversary weekend, Strangeways Brewing (June 5-6): Raise a pint to eight years of Strangeways with a weekend of special releases.
- Summer craft market, Main Line Brewery (June 6th): The bi-monthly market returns with a number of food trucks and local manufacturers.
- Wine & cheese: a real Gouda time, Lucy’s (June 7th): Women in Wine, together with cheese merchant Sara Adduci from Belmont Butchery, present an evening of discussion about the dynamic duo.
- Food truck rally, The Diamond (June 10): A lunch-only version of the weekly meeting of the area’s food trucks lunch
In other food news …
- The cook, restaurateur and cookbook legend Alice Waters recently published a new book, “We Are What We Eat”. go in that direction to find out which novels inspire Waters and what takes up space on her bookshelves. (The New York Times)