Food News: Harvesting breakfast, toast, pig heads, and new shirts
Collaborations! New breakfasts! New lunches! We can hardly stand it!
NOW MORE HARVEST
If you’ve come to love shopping at Harvest Grocery Supply for your groceries and, you know, supplies, you’ll be delighted to learn that they’re expanding their hours. Starting next week, the Main Street food shop will open from 7:30 AM to 8:00 PM Monday through Friday and from 9:00 AM to 6:00 PM on weekends. And with the new hours come new offerings–breakfast and lunch offerings, to be exact.
Owner Hunter Hopcroft says Harvest is now the proud home of a La Marzocco GS3 espresso machine. That’s a powerful tool in the right hands. Hopcroft says he and staff, including former-barista-now-Harvest-cheese-buyer Joshua Franklin, will be cranking out coffee and espresso drinks to complement their breakfast menu, created especially for them by Däl-Kohm.
“We wanted to focus on portable menu items that would be good for a ‘walking breakfast,'” explains Hopcroft. The menu includes Däl-Kohm owner Hannah Lee’s crème fraîche biscuits, muffins, quick breads, and scones. There will also be a crème fraîche biscuit breakfast sandwich with JM Stock’s back bacon and Agriberry jam.
The Harvest crew will also put their slicer to good use for a new menu of sandwiches, available from 11:00 AM to 4:00 PM daily. You can expect a small, focused selection of classics, like ham and swiss and roast beef and cheddar, with a Harvest twist.
THE ROOF IS ON FIRE (FLOUR AND FORK)
Tickets for Fire, Flour & Fork went on sale yesterday, and they are flying out of Eventbrite at lightning speed. This five-day celebration of Richmond food and history includes expert presentations, special events, and dinners with some of Richmond’s (and the country’s) best chefs. Not only can you buy tickets, but through the end of this month, you’ve also got a chance to WIN a day pass to the artisan tasting tent and classes on Friday or Saturday. And, let’s face it, winning > buying. According to friends at Big Spoon, all you have to do is this:
Get toasted. Make your toast art using an old-school broiler with blow-torch touches – or a toaster and brown sharpie – or Photoshop.
Post your toast. Post the picture in your blog and social feeds using the hashtag #fireflourfork15 and tag @fireflourfork linking to our ticketing link.
DID SOMEONE SAY PIGHEAD BÁNH MÌ?
The Magpie announced that they’ll begin lunch service on Tuesday, July 21st. A lunch menu including burgers, entree salads, rabbit tacos, chicken-fried duck cordon bleu, and yes, pighead bánh mì will be available Tuesday through Friday from 11:00 AM to 3:00 PM.
A FARMERS MARKET FOR BROOKLAND PARK
Northside will soon have a new weekly option for fresh produce, thanks to Renew Richmond and Nomad Deli & Catering Company. Starting this Saturday, July 18th, Renew and Nomad will host a farmers market at 207 W. Brookland Park Boulevard from 1:00 to 4:00 PM, featuring 20-pound “Veggie Boxes” with produce from local farms, available for pre-order here.
RVA PSA: SUB ROSA SHIRTS
You know I love a good restaurant T-shirt. I especially love them when they aren’t the ubiquitous stiff, crew neck T-shirts that look flattering on so few people. Sub Rosa totally gets me, and they’re now selling snazzy V-neck shirts and tank tops, sporting a fetching design by Kendal LeMire. Get ’em while they’re hot!
FROM ELSEWHERE…
What role does radio play in food media? Eater explores in a fascinating longish read.
Men’s Journal has a surprisingly great story about how Detroit is redefining itself through food.
SIP OF THE WEEK: RIESLING
Riesling often gets a bad rap, and that’s rough. Sure, it can be super sweet, but it can also be lovely and floral and acidic. It can hit your tongue in all the right places and do unexpected tricks on your palate. Metzger Bar & Butchery will fill your glass with the white grape this Saturday from 11:00 to 3:00 PM, as they sample three Germanic Rieslings paired with snacks, including a rabbit and foie gras terrine and macarons from Metzger’s pastry chef Olivia Wilson.
BITE OF THE WEEK: ZZQ’S SMOKED BONE-IN PORK BELLY
I’m not sure what it is exactly, but come this Friday (Tomorrow! High five!), we can all learn together. ZZQ will be back at Ardent Craft Ales for another installment of their twice monthly pop-ups, serving their life-altering brisket and the aforementioned “culinary absurdity.” ZZQ starts serving at 5:00 PM, and the line forms early, so plan accordingly.
‘GRAM OF THE WEEK: @SANZANOBI
Follow what Urban Tavern chef Tim Bereika is cooking, and prepare for serious hunger pangs.
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Stephanie Ganz
Stephanie Ganz thought there would be pizza.
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