Eff, now we can’t stop thinking about Greek food. PEACE OUT, PRODUCTIVITY.
PUTTING THE BAE IN BAGEL
Nate Matthews is obsessed. His obsession takes the form of round, doughy, be-holed breakfast foods. No, not doughnuts (that comes later in Food News), I’m talking about BAGELS. For the past year or so, Matthews has been toiling away, baking night and day, giving bagels to friends, making new friends with bagels, and then giving those friends more bagels. It’s gotten pretty major in bageltown. So Nate did what anyone would do–he started a club.
Now, Bagel Club members can pick up either a dozen or a half doz. each week at either Blanchard’s Roast Lab in Scott’s Addition in the morning or Stock Provisions in the afternoon. The first “membership” lasts for three weeks, and the next round goes for five weeks. Nate’s full line-up, including Everything, Salt, and New Hampshire-style bagels are available, as are Nate’s homemade cream cheeses by the tub.
FREAKS AND GREEKS
Today through Sunday, all of Richmond gets a shot at being Greek, if only for a moment, thanks to the Richmond Greek Festival, which is now in its 41st year. That’s over 40 delicious years of family recipes for dolmades, moussaka, galaktoboureko, and other foods that are as fun to pronounce as they are to consume. Best of all, most of the festival menu is available drive-thru style. That’s all of the baklava with none of the parking the car!
STOMP THE YARD(SALE)
If you’ve always wanted to turn your house into a replica of Secco Wine Bar (and, let’s be honest, who hasn’t), mark out some time between June 21st and 25th to check out all the “chairs, tables, glassware, decor, speakers, commercial kitchen equipment, shelving, small-wares, light fixtures, [and] retail wine and beer at clearance prices” that Secco doesn’t want to have to schlep across the Fan to their new home in the former Buddy’s location, which is set to open around Labor Day.
This Sunday, Broad Street between Henry and Adams will close to motor traffic and open to the hungriest masses for Broad Appetit. 60 restaurants and food trucks will serve $3 portions of some of their signature dishes, all the while competing in categories like “To Dine For,” “To Diet For,” and a People’s Choice Award.
But before the streets close down, Pasture will host the beloved kick-off event Off Broad Appetit, in which Pasture’s Jason Alley will introduce us to some of his most talented friends. One such friend is “Big Chef Tom,” aka Tom Pizzica–Style Weekly’s Brandon Fox chatted with Chef Tom to help stir our interest in the San Francisco chef. And if our interest weren’t stirred enough, Stephanie Breijo whipped it into a full-on frenzy with her preview of the big night.
There’s more to rice than meets the eye. Read the story behind Carolina Gold Rice, and then head over to Saison for their Carolina Gold Rice Bowl with its pickled mushrooms, poached egg, and crispy bits. CRISPY BITS, GUYS.
And speaking of crispy, Extra Crispy is a new website devoted to breakfast from Kat Kinsman, so see you never other websites–I’m all set.
SIP: REAL SMOOTH SMOOTHIES
It’s finally OFFICIALLY smoothie season–our time to drink brightly-colored drinks that taste sort of like milkshakes while somehow still providing essential vitamins to our bods. Virginia Living has a few recipes and nutritious additions that will keep you cool as a cucumber all summer long (especially the spinach, cucumber, and jalapeno one!). Or, if you’re not into the whole DIY thing, GTTDI (Get Them To Do It) instead at the Pit & The Peel, Ellwood Thompson’s, Palani Drive, Captain Buzzy’s, and Lift Coffee Shop.
BITE: (ALL THE) DO(UGH)NUTS
Culinarily speaking, tomorrow is a pretty important day. It’s National Doughnut Day, and no matter how you spell it, that means you have even more opportunities to stand in line for them than ever before! From free Country Style Donuts to late night Sugar Shack Donuts, don’t limit yourself–this is an all-day affair.