Festivals and a new place to eat, wines and an anniversary party. Snuggling baby creatures for stress relief. Welcome to Food News.
The Richmond Jewish Food Festival takes place this Sunday, January 17th and Monday, January 18th at the Weinstein Jewish Community Center. The biggest change this year is the addition of a “makolet,” a marketplace inside the JCC selling traditional Jewish and Israeli ingredients and snacks. I’m hoping it’s such a huge success that they decide to house an Israeli-ingredient market at the JCC year round. It would contribute largely to me being able to cook my way through the Ottolenghi cookbook, that’s for sure.
THE ROARING ’20’s
Altria Theatre will add food to the marquee next month with their new eatery, 1927 Cafe and Bakery, which will feature a new full-service coffee and espresso bar serving Charlottesville’s Greenberry’s Coffee Co. Chef Carlos Silva will lead the kitchen, which will serve up breakfast, lunch, and even quick dinner options like wraps, burritos, sandwiches, and flatbread pizzas.
RIESLING: TRY IT AGAIN FOR THE FIRST TIME
Riesling gets a bad rap for being too sweet, probably because people like me barfed up too much Chateau St. Michele riesling in college and thought it was somehow riesling’s fault. Well, it wasn’t. It was my fault. I’m ready to give the German wine another try, and what better place to do it than Metzger Bar & Butchery. On Monday, January 18th, Metzger will host winemaker Dr. Frank Hayden for a four-course paired dinner, inclusive of wines, tip, and tax for $65. One seating only! Get yo tix now!
VIVA LA CAN CAN!
A chef’s best tool is a sharp knife. Here’s how to keep yours well-honed.
Got a case of the crankies? Go cuddle some baby goats.
SIP: THE PIT AND THE PEEL’S CALM-A-KAZI
Still cranky? We must be having very similar weeks. Try to relax with a juice in hand, but just don’t get a parking ticket from VCU’s overzealous ticket police. The Pit and the Peel’s calm-a-kazi should help you find a bit of serenity with cucumber, pineapple, mint, and celery. OMMMM.
BITE: FULL KEE’S PORK CROISSANT
We all know Full Kee has great dim sum on the weekends, but did you know you can order off of the dim sum menu any day of the week? IT’S A FACT. I find it a lot less overwhelming to get my dim sum fix on a Tuesday with no crowds and the ability to do a little strategic planning with a menu rather than just pointing to everything I want on a rolling cart (and I want it ALL). My newest obsesh is the pork croissant. The term croissant is a little misleading. This is less of a laminated pastry and more like the flakiest pie dough under the sun stuffed with barbecue pork and then brushed with butter and sesame seeds. Three come in an order for a mere $2.95. That’s crazy talk.
Straight up bready bread porn (and a few other foods thrown in for good measure) from Southbound’s Chef de Cuisine, Craig Perkinson