RVANews

Favorites: The Rogue Gentlemen’s roasted bone marrow

Daniel Warshaw — Wed, 02 Jul 2014 12:55:42 +0000

A quick note: after this, the 77th entry of Favorites, I'm taking a break for a few months because life is sometimes a little busier than expected. I love putting together this column and hope to return before the end of the year.

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Bone marrow may be the peak example of turning byproducts into culinary gold. Most meat eaters rarely consider parts beyond popular cuts, let alone the bones. But, as demonstrated ably by The Rogue Gentlemen, the marrow possesses a concentrated, rich flavor not unlike the meat itself. These canoe-cut, roasted veal bones ($11) are supplemented by an almond/nasturtium pesto, pickled shallot, nasturtium leaves/petals, and sel gris,¹ which all spreads nicely on to fresh, toasted brioche.

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The Rogue Gentlemen

618 N. 1st Street
Tuesday - Saturday, 4:00 PM - 12:00 AM
Sunday, 10:30 AM - 4:00 PM
theroguegentlemen.com

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Like a coarser cousin to fleur de sel, the fine French sea salt flakes. ↩

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Favorites: Addis Ethiopian’s misir wot

Daniel Warshaw — Wed, 25 Jun 2014 12:53:00 +0000

I've never been excited about lentils, but then I ate misir wot ($5) at Addis Ethiopian in Shockoe Bottom. This masterpiece of a spicy red lentil stew showcases the traditional Berbere spice mixture--in this case made by family members back home and shipped over to the restaurant here in Richmond. The heat builds, but it's offset by the tangy and delicate injera flatbread that you tear and use to scoop up all that rich, spicy goodness.

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Addis Ethiopian

9 N. 17th Street
Monday - Wednesday, 5:00 PM - 10:00 PM
Thursday - Sunday, 12:00 PM - 10:00 PM
addisrichmond.com/

Favorites: Saison Market’s nitro cold brew coffee

Daniel Warshaw — Wed, 18 Jun 2014 12:27:40 +0000

You say "nitro cold brew" ($3.75), I say "virgin Guinness." And no, it's not just because of the creamy head and mesmerizing surge of fine bubbles. Saison Market starts with cold brew Lamplighter coffee that brings bold, nutty, chocolatey flavors along with plenty of caffeine. Poured from a stout faucet into a pub glass's little cousin, it's an appropriate morning analogue to the post-work pint o' plain.

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Saison Market

310 N. Adams Street
Monday - Sunday, 8:00 AM - 12:00 AM
saisonrva.com

Favorites: Gelati Celesti’s ice cream

Daniel Warshaw — Wed, 11 Jun 2014 12:34:05 +0000

High temperatures and humidity call for dessert therapy, and the ice cream ($4.85 for a medium) from Gelati Celesti is just the cure. This West End stalwart (and in recent history, the Southside, too) supplies freshly prepared flavors for every taste, whether it's the richness of chocolate peanut butter, or the bright, fruity sweetness of peach. Step out from under the broiling sun and into one of their air conditioned shops to cool off with a few scoops.

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Gelati Celesti

8906 A W. Broad Street
Sunday - Thursday, 12:00 PM - 10:00 PM
Friday - Saturday, 12:00 AM - 11:00 PM
gelatiicecream.com

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Favorites: Billy Bread

Daniel Warshaw — Wed, 04 Jun 2014 11:11:52 +0000

Bread is the West's most basic food, but basic rarely means easy or delicious. That's why I admire the focus of Billy Fallen and his one-product operation. It's hard to categorize Billy Bread (price varies around town) but easy to understand how tasty it is while your remaining senses share the experience: a toasty brown exterior; a weighty thump on the cutting board; a grainy aroma when you cut into the loaf; a chewy crust and tender crumb. You've likely eaten this fine bread in various restaurants around town, but you can also find it in stores from neighborhood shops to Kroger.

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Billy Bread

Available all over town.
billybread.com

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Favorites: Tazza Kitchen’s brick oven broccoli

Daniel Warshaw — Wed, 21 May 2014 11:18:27 +0000

Broccoli is a classic example of a vegetable reviled by kids only to find its way into the hearts and gullets of grown-ups. My favorite helping of those happy little trees is the brick oven broccoli ($5.50) at Tazza Kitchen. Light charring from the oven brings out the earthy and nutty flavors of the vegetable, complemented by buttery roasted garlic, asiago cheese, and a little kick from Calabrian chillies.

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Tazza Kitchen

3332 Pump Road
Monday - Tuesday, 4:00 - 10:00 PM
Wednesday - Friday, 4:00 - 11:00 PM
Saturday, 10:30 AM - 11:00 PM
Sunday, 10:30 AM - 9:00 PM
tazzakitchen.com

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Favorites: River City Diner’s buttermilk pancakes

Daniel Warshaw — Wed, 14 May 2014 11:22:09 +0000

Diner food done right is a thing of delicious, simple beauty, and the buttermilk pancakes ($6.49) at River City Diner are done right. Whether you show up in the morning or the afternoon, you can order up a short stack of pillowy soft flapjacks with just the right density and sweetness to satisfy.

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River City Diner

7 N. 17th Street
Monday, 8:00 AM - 3:00 PM
Tuesday - Thursday, 8:00 AM - 10:00 PM
Friday, 8:00 AM - 3:00 AM
Saturday, 7:00 AM - 3:00 AM
Sunday, 7:00 AM - 3:00 PM
rivercitydiner.com

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Favorites: Shyndigz’s crack pie

Daniel Warshaw — Wed, 07 May 2014 11:16:29 +0000

One little taste and I was hooked on crack pie ($7.99). Shyndigz makes a version of the addictive wonder pie from Momofuku Milk Bar, and they do it more than justice. The sweet and fudge-like filling soaks into the oatmeal cookie crust while baking, forming a sort of candy made of oats and future sugar withdrawal. Eat it à la mode, eat it with fresh whipped cream, eat it with your hands. You won't leave any behind, and you'll want more when you're finished.

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Shyndigz

1903 W. Cary Street
Wednesday, 4:00 PM - 10:00 PM
Thursday - Friday, 4:00 PM - 11:00 PM
Saturday, 3:00 PM - 11:00 PM
shyndigz.com

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Favorites: Ándale’s grilled tilapia taco

Daniel Warshaw — Wed, 30 Apr 2014 13:16:40 +0000

Ándale Taco Chop Shop is scarcely more than a counter with a register. You'd probably walk right by the place if not for the bold, painted sign on the window. The menu is a simple collection of Tex-Mex staples, but the special grilled tilapia taco ($2.25) is a standout with its tender chunks of fish and a sweet, tangy chili sauce with just the right amount of heat.

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Ándale Taco Chop Shop

325 N. 2nd Street
Monday - Friday, 11:00 AM - 3:30 PM
andalerichmond.com

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Favorites: Proper Pie Co.’s custard slice

Daniel Warshaw — Wed, 23 Apr 2014 11:12:00 +0000

If you venture up to Church Hill on a Saturday or Sunday you can find something rather wonderful at Proper Pie Co. that isn't pie at all: the custard slice ($3.50). This rectangle of confectionary bliss alternates layers of flakey, crisp puff pastry with creamy vanilla custard. A layer of vanilla frosting, beautifully shot through with chocolate, tops off the dessert.

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Proper Pie Co.

2505 E. Broad Street #100
Wednesday - Saturday, 12:00 PM - 7:00 PM
Sunday, 12:00 PM - 6:00 PM
properpieco.com

Favorites: Dutch & Co.’s Common Law cocktail

Daniel Warshaw — Wed, 16 Apr 2014 11:11:25 +0000

The Last Word is a Prohibition-era classic: four ingredients in equal parts, shaken, strained, and served straight up. The original is a refreshing gin cocktail with the bright, herbaceous Chartreuse playing a major role. Dutch & Co. has created an excellent variation in their Common Law cocktail ($9). Smokey mescal stands in for the gin, complementing the Chartreuse perfectly while lime juice and maraschino liqueur provide bright, sweet support.

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Dutch & Co.

400 N. 27th Street
Monday - Saturday, 5:00 PM - 10:00 PM
dutchandcompany.com

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Favorites: Dinamo’s spicy Italian sausage

Daniel Warshaw — Fri, 11 Apr 2014 11:26:35 +0000

It doesn't look fancy. It's a pile of beans, some crispy corn cakes, and a monster hunk of sausage. But it looks delicious, and smells even better. Dinamo's spicy Italian sausage with polenta and beans ($12) is one of the best plates of food you can eat near VCU. The house made pork sausage has a slightly spicy, meaty chew. The perfect polenta--yes, perfect--is fried crispy on one side, soft on the other. And the beans! Who knew white beans could be so creamy and delicious? Here's a dish worth stretching out your lunch break: a winning balance of flavors, textures, and aromas.

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Dinamo

821 W. Cary Street
Monday - Friday, 11:00 AM - Close
Saturday, 5:30 PM - Close
dinamorichmond.com

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Favorites: Toast’s Sloppy Joseph

Daniel Warshaw — Wed, 02 Apr 2014 11:19:18 +0000

Many of us remember the sloppy joe as gloppy cafeteria fare from our elementary school days or rehydrated onions and peppers from a Sauer's seasoning packet. The Sloppy Joseph ($12) at Toast masterfully updates the sandwich while preserving key flavors from the original. The meat is a mixture of coarsely ground chorizo and lamb with Moroccan spices (many of which show up in sloppy joe recipes) cooked slowly with tomatoes, onion, and garlic. The soft brioche bun will fall apart, but isn't that kind of the point?

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Toast

7007 Three Chopt Road
Sunday, 9:30 AM - 12:00 AM
Monday - Tuesday, 11:00 AM - 12:00 AM
Wednesday - Friday, 11:00 AM - 2:00 AM
Saturday, 9:30 AM - 2:00 AM
toastrva.com

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Favorites: Bistro Bobette’s sautéed rainbow trout

Daniel Warshaw — Wed, 26 Mar 2014 11:21:43 +0000

Next time you find yourself in Shockoe Slip at lunch time, duck in to Bistro Bobette for your midday repast. Lunch is a lower-cost way to try this unassuming, yet excellent, French restaurant. I'm fond of the sautéed rainbow trout ($12). The skin is crisp, the fish tender and juicy with slivered almonds adding some crunch. The lunch version of the dish lets you choose from one of their wonderful sides, and I recommend the perfectly cooked, lightly garlicky spinach.

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Bistro Bobette

1209 E. Cary Street
bistrobobette.com

Lunch

Tuesday - Friday, 11:30 AM - 2:30 PM

Dinner

Monday - Saturday, 5:00 PM - 10:00 PM

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Favorites: Rappahannock’s barrel aged coffee & amari blend

Daniel Warshaw — Wed, 19 Mar 2014 11:33:01 +0000

Rappahannock's kitchen deserves attention, but the bar is worthy of its own praise. Let the barrel aged coffee and amari¹ blend ($10) serve as proof. Cold brewed coffee is mixed with a blend of four amari to create a complex beverage best enjoyed in slow, contemplative sips. A deep inhale over the glass picks up mint and chocolate aromas, while each sip delivers a coffee richness supported by a variety of herbal and vegetal notes form the amari. The final ingredient is time in a used whiskey barrel to round off the edges and impart subtle oaky and vanilla undertones.

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Rappahannock

320 E. Grace Street
Tuesday - Thursday, 11:30 AM - 10:00 PM
Friday, 11:30 AM - 11:00 PM
Saturday, 3:00 PM - 11:00 PM
Sunday, 3:00 PM - 10:00 PM
Facebook

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Singular: amaro. Amari are a type of bitter Italian liqueur traditionally taken before or after a meal, and used extensively in the contemporary craft cocktail scene. ↩

Favorites: Secco’s roasted maitake mushrooms

Daniel Warshaw — Wed, 12 Mar 2014 11:06:14 +0000

Secco Wine Bar approaches its fourth birthday in a couple of months, and it's worth celebrating food that remains consistently inventive and delicious. Proof positive are the roasted maitake mushrooms ($14) that, like Secco's entire menu, balance an assortment of flavors from herbaceous to earthy, and vegetal to meaty (though the dish is vegetarian). Rich mushrooms share a bowl with a seared polenta cake, local kale, and a zesty almond gremolata, all soaking up the lip-smacking goodness of a sun-dried tomato jus.

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Secco Wine Bar

2933 W. Cary Street
Monday - Friday, 3:00 PM - 12:00 AM
Saturday - Sunday, 11:00 AM - 12:00 AM
seccowinebar.com

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Favorites: Max’s on Broad’s Thai coconut curry moules-frites

Daniel Warshaw — Wed, 05 Mar 2014 12:39:56 +0000

The atmosphere of Max's on Broad is charming and transporting, evocative of old European brasseries. Much of the menu is appropriately Belgian and French, such as the classic moule-frites ($13). The Thai coconut curry sauce is aromatically intoxicating with sweet and tangy notes alike. It's a meal fit both for its setting and for inspiring wanderlust as you gaze out of the tall windows of the upstairs dining room.

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Max's on Broad

305 Brook Road
Monday - Thursday, 11:00 AM - 10:00 PM
Friday - Saturday, 11:00 AM - 11:00 PM
Sunday, 10:00 AM - 10:00 PM
maxsonbroad.com

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Favorites: Kuba Kuba’s Kuban roast pork

Daniel Warshaw — Wed, 26 Feb 2014 11:56:57 +0000

Mere blocks from VCU's Monroe Park campus sits a Fan fixture: Kuba Kuba. Equally enticing to college students, Fan residents, and diners from everywhere in this fine town, Kuba Kuba serves a wide selection of authentic Cuban dishes. Bring a friend, and share an order of the Kuban roast pork ($13.95). You'll receive a bowl piled high with tender mojo-marinated pork, earthy black beans and rice, and those lightly sweet nuggets of fried, smashed plantains known as tostones. You're sure to have leftovers anyway, so be sure to save room for some tres leches cake.

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Kuba Kuba

1601 Park Avenue
Monday - Thursday, 9:00 AM - 9:30 PM
Friday - Saturday, 9:00 AM - 10:00 PM
Sunday, 9:00 AM - 8:00 PM
kubakuba.info

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Favorites: LUNCH’s Scott’s Addition sandwich

Daniel Warshaw — Wed, 19 Feb 2014 12:38:14 +0000

At the bottom of Summit Avenue in the Scott's Addition neighborhood sits LUNCH. | SUPPER!--a charming shoebox of a restaurant serving tasty food from morning to evening. If you can squeeze in for lunch, you should try the Scott's Addition, ($9.50) a sandwich that does right by its namesake. Smokey pulled pork and cole slaw piles up on a juicy, seasoned chicken breast with melted cheese and barbecue sauce. The dish includes chips on the side, but I don't see how you'd have any room left after the main event.

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LUNCH. | SUPPER!

1213 Summit Avenue
Monday – Friday, 9:00 AM – 10:00 PM
Saturday – Sunday, 10:00 AM – 10:00 PM
lunchorsupper.com

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Favorites: Saison’s Death Star flip

Daniel Warshaw — Thu, 06 Feb 2014 11:38:29 +0000

The days are slowly getting longer, but most of us still leave the office after dusk or worse. But don't retreat from the night. Grab a seat at Saison's bar and embrace all things dark and tasty, shaken into spiritous froth to make a Death Star Flip ($10). I'm a sucker for a good beer cocktail, and this mix of dark rum, stout, and house-made orgeat tastes like a grown-up chocolate milk. Hey, there was a second Death Star, right?

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Saison

23 W. Marshall Street
Tuesday – Sunday, 5:00 PM – 2:00 AM
saisonrva.com

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Favorites: Anokha’s Chettinadu curry

Daniel Warshaw — Wed, 29 Jan 2014 11:30:31 +0000

Maybe you work around Innsbrook in a cubicle full of stale, recycled air. Maybe you'd rather fill your lungs with the spiced, delicious aroma of Indian food. You should definitely escape the office and have lunch at Anokha. And when you do, order the South Indian Chettinadu-style curry ($10 with the traditional chicken). The poultry is tender and juicy, and the spicy sauce is both sweet and tangy with flavors of star anise, tamarind, and cumin.

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Anokha

4015 Lauderdale Drive
anokha.us

Lunch

Monday – Friday • 11:30 AM – 2:30 PM
Saturday – Sunday • 12:00 PM – 3:00 PM

Dinner

Sunday – Thursday • 5:00 PM – 10:00 PM
Friday – Saturday • 5:00 PM – 10:30 PM

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Favorites: Sub Rosa’s salami and cheese croissant

Daniel Warshaw — Wed, 22 Jan 2014 11:34:43 +0000

A simple food done well–like a crisp, buttery croissant–needs little help to make it delicious. Sub Rosa bakes nearly perfect croissants, but they also know how to add the right ingredients to elevate the humble roll. My favorite version is the salami and cheese croissant ($4.25). Tucked inside the flakey dough are slices of rich Olli salami melted into sharp and nutty Manchego cheese. Judging by the line on Sub Rosa’s re-opening day, Richmond is very happy for their return, so early morning is your best bet for finding this treat.

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Sub Rosa

620 N. 25th Street
Tuesday – Friday, 7:00 AM – 6:00 PM
Saturday – Sunday, 9:00 AM – 5:00 PM
subrosabakery.com

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Favorites: Burger Bach’s Oysters Rockefeller

Daniel Warshaw — Wed, 15 Jan 2014 11:28:22 +0000

Burger Bach is rightly known for its beef, but they also serve quite the variety of shellfish--cooked or otherwise. This includes their take on the classic Oysters Rockefeller. Four plump oysters on the half shell, resting on a bed of fries, are roasted under a cover of cream, garlic, breadcrumbs, Pernod, and parmesan. Spinach may deviate from the original recipe, but it provides balance to the rest of the rich, salty topping.

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Burger Bach

10 S. Thompson Street
Sunday – Thursday, 11:00 AM – 10:00 PM
Friday – Saturday, 11:00 AM – 11:00 PM
burgerbach.com

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Favorites: Heritage’s Business in the Front/Party in the Back cocktail

Daniel Warshaw — Wed, 08 Jan 2014 11:23:33 +0000

In this snappiest of Richmond cold snaps, even the illusion of warmth encourages a chilly diner. Head over to Heritage and defrost with the wintery Business in the Front/Party in the Back cocktail ($9), laced with alluring, spiced notes that are welcome all the way to spring. This riff on an Old Fashioned includes a touch of barrel aged, spiced cherry bitters and a rich mulled wine syrup that harmonizes beautifully with Meukow cognac.

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Heritage

1627 W. Main Street
Tuesday – Thursday, 5:00 PM – 10:00 PM
Friday – Saturday, 5:00 PM – 11:00 PM
Sunday, 10:30 AM – 2:30 PM
heritagerva.com

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Favorites: Steve Haas’s shiitake mushrooms

Daniel Warshaw — Mon, 23 Dec 2013 12:05:41 +0000

You can find some of the most beautifully appetizing mushrooms in the area without having to set foot into the woods. If you visit the table of Steve Haas Mushrooms at the South of the James market, you can choose from a variety of his cultivated and wild harvested fungi. His shiitake mushrooms ($15/lb.) add a meaty, earthy flavor that's perfect for a winter risotto, and they make a fine side dish on their own sautéed in butter.

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Steve Haas Mushrooms

Available at the South of the James market
stevehaasmushrooms.com

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Lamplighter continues the Morris Street coffee tradition

Daniel Warshaw — Fri, 20 Dec 2013 11:53:35 +0000

"We were approached; we were not out looking for more locations," says Noelle Archibald, who shares equal ownership of Lamplighter Roasting Company with her husband Zach and roaster Jenn Rawlings. We're chatting over macchiatos about their upcoming location that will replace the Morris Street Crossroads coffee shop in February. "As a company [we are] trying to focus more on the coffee and selling the beans to people who are doing quality preparation. But the city of Richmond definitely has a lot of other plans for us."

The rumor was made official this past Sunday by a letter posted on the door of Crossroads. The letter both thanked customers and asked them to welcome Lamplighter to the neighborhood. In fact, Crossroads' Will Herring was partly involved in bringing Lamplighter to this prime location. Rather than let a chain move in to one of the city's most notable coffee spots, Herring wanted a local business--ideally a coffee shop--to take over. "That location itself has been a local, iconic kind of coffee place for so long," says Archibald. "All of us used to go to World Cup back in the day...I would hate to see that place get turned into a big chain place. I grew up in the city, and World Cup was one of the first places I ever had coffee that wasn't a diner."

Nostalgia and the people involved with the deal weren't the only factors that pulled Lamplighter to Morris street; a few other key elements made the owners consider opening up another shop. The facilities made an impression: "...it has great infrastructure as far as the kitchen goes. We're currently renting another commissary to do our food prep. We're kind of limited by the size of our [current] kitchen and the type of equipment that we have. We've done little specials before...but we can't serve a lot of that easily or efficiently." And the new location should take some pressure off of their first shop: "We're really crowded here at our original location on Addison Street on the weekends, which is a great problem to have, but...we don't want wait times to be long. There's a high demand and we can't always accommodate the demand here, so we really feel like [the new location is] meeting a need, too."

While a third location wasn't originally part of Lamplighter's near-future plans, Archibald expects a high-traffic cafe to serve their goals of better sourcing and expanding their coffee offerings. "We're looking at the new location as the place that can have everything. So we'll be able to offer a full food menu, plus espresso drinks, pour-over, and other brew methods. We're thinking about having an espresso blend as well as a single-origin espresso. At Addison we have the volume of people for that but we don't have the space. At Summit [where the roastery is located] we've got the space but we don't have the volume."

When asked about changes to the building, Archibald explains that they will modify the details of an already a solid layout: "We're going to build a new bar, we're going to reconfigure the seating, but the overall structure of the place is really great. That was one of the things that was really appealing. But you're going to see a lot of features we've used in our other locations like stained plywood and poured epoxy over old wood. You know, the aluminum edging and industrial lighting like we have at Summit. So it's going to feel like a Lamplighter, but it's not going to be a copycat. We also want it to be a little more colorful than our other spots."

And what about potential crowds of students from VCU? Will the Morris St. incarnation of Lamplighter soon be overwhelmed? "One of the things we're really going to be focusing on there is efficiency," says Archibald. "We've already hired most of our bar staff and we're training them now. We're going to have a really well-educated barista staff and everybody that works in the front end is going to be a barista. Now we've got this facility [at the Summit location] where we can bring people in months in advance and start working with them and start getting them ready. So we're going to be ready! We're ready to knock it out!"

Photo by: johnrhopkins

Favorites: Dixie Donuts’ Aztec doughnut

Daniel Warshaw — Wed, 18 Dec 2013 11:42:55 +0000

In the midst of Richmond's doughnut renaissance stands one shop focused on cake rings instead of the raised, yeast variety. Dixie Donuts has produced fancy and delicious goodies for about a year and a half now, and some flavors have deservedly stuck around for a while, like the Aztec ($1.25). This chocolate donut comes slathered in a spiced chocolate frosting with powdered sugar and candied pumpkin seeds on top. These are uncommon flavor combinations, but they're uncommonly tasty, too.

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Dixie Donuts

2901 W. Cary Street
Tuesday – Friday, 7:00 AM – 6:00 PM
Saturday – Sunday, 8:00 AM – 6:00 PM
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Favorites: The Cask Cafe’s sausage and gouda panini

Daniel Warshaw — Wed, 11 Dec 2013 11:33:21 +0000

When I heard that The Cask Cafe was born of some folks from Commercial Taphouse, I knew the beer selection would be excellent (it is). But the food alone is worth a visit. Leaning heavily on products from Sausage Craft and other local producers, the menu offers a modest list of straightforward sandwiches, meats, and cheeses. For lunch, it's hard to beat the sausage and gouda panini ($7). Get the "Saturday Nite" sausage (made with Hardywood Singel and Sriracha) for a little zing to go with the creamy melted cheese and crunchy Billy Bread.

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The Cask Cafe

206 S. Robinson Street
Monday – Sunday, 11:00 AM – 11:00 PM
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Favorites: The Roosevelt’s Smith Cross Road cocktail

Daniel Warshaw — Wed, 04 Dec 2013 11:49:00 +0000

The Smith Cross Road cocktail ($9) at The Roosevelt is a coupe full of Virginia warmth to complement a crisp fall evening. Named for a road familiar to bartender T. Leggett, the drink incorporates Virginia cider and apple brandy. Haitian rhum provides more warmth, maple syrup adds a complex sweetness, and lemon cuts brightly through the sugar. All of the ingredients are united by the toasty and earthy notes of black walnut bitters. Grab one (or two) after work before the bar fills up.

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The Roosevelt

623 N. 25th Street
Monday – Thursday, 5:00 – 10:00 PM
Friday – Saturday, 5:00 – 11:00 PM
Sunday, 10:30 AM – 2:00 PM
rooseveltrva.com

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Favorites: Sausage Craft’s sage sausage

Daniel Warshaw — Wed, 27 Nov 2013 11:47:05 +0000

Attention to detail and a respect for heritage makes every Sausage Craft product a joy to eat. In the thick of autumn with Thanksgiving upon us, I turn to the tried-and-true flavors of their sage sausage ($8/lb. direct). The sage variety is available in bulk or as links, and epitomize simplicity with a handful of tasty ingredients like salt, pepper, and chili flake in addition to the sage and ground pork.

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Sweet Potato Croquettes

I'm serving up sage sausage inside of sweet potato croquettes this Thanksgiving. They're crispy on the outside and creamy in the middle. The recipe will make a couple dozen give or take a few, depending on how large you make them.

You will need:

1/2 lb. Sausage Craft bulk sage sausage, browned
1 lb. potatoes, about 2/3 sweet potatoes and 1/3 Yukon Gold. You don't have to be exact.
1/3 stick or 1.33 oz. of unsalted butter
A loose tablespoon of fresh sage.
1/2 cup whole milk
Salt and pepper (to taste)
Bread crumbs (I used panko bread crumbs for a light and crunchy coating)
An egg or two for the egg wash
Peanut oil (or another high smoke point oil) for frying

Let's cook!

Peel your potatoes and cut into 1-inch cubes. Put it all in a pot and add enough water to cover with a little headroom. Stir in at least a tablespoon of salt.
Crank up the heat on your stove, but once the water starts boiling, set a timer for 9 minutes.
When time is up your potatoes should be tender. If you can stab a cube with a knife and it comes out easily, they're ready.
Drain and mash. I use a food mill because it's fast and creates a great texture, but use whatever works. Set aside.
Brown your butter by melting it over medium high heat in a small pan until it starts to smell nutty and turn a dark golden brown color. When it's almost there, take it off the heat and drop in the fresh sage. Strain into your mashed potatoes and add the milk and sausage.
Stir all of this to combine, adding salt and pepper to taste.
Let it cool to room temperature, then cover and put in the freezer for half a day, or until the texture is like thick ice cream.
Crack your eggs into a bowl and whisk until uniform. Pour some bread crumbs into a second bowl. Start heating up your peanut oil in a pot. We're shooting for around 325º F, but no more than 360º F.
For each croquette, take a slightly heaping teaspoon of your mixture and roll into a ball (it's a little messy). Use a spoon to help cover it in egg, then use a separate spoon to help cover it in bread crumbs. If you're oil isn't ready, move formed croquettes to the freezer for staging.
Drop your croquettes into the oil and fry until golden brown and delicious. If you don't crowd the pot, this should take about 2-3 minutes. Remove from the oil and let them cool a little on a rack or paper towel. Enjoy!

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Sausage Craft

Available in local stores or direct.
sausagecraft.com

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