Food News: Sad news, tube news, food views, snowshoes

As in, you might need snowshoes to get to some of these places this weekend, but we know you’ll find a way!

January 21, 2016; 9:35 AM • by Stephanie Ganz

THE WRONG KIND OF SMOKE

This news is so sad, I find it difficult to find the words to report it, but here it is, according to a statement on the Edwards Virginia Smokehouse Facebook Page:

On Tuesday, January 19th, at approximately 12:30 PM, Edwards Virginia Smokehouse at 11455 Rolfe Highway in Surry, Virginia, suffered a catastrophic fire. Thanks to the tireless efforts of emergency personnel from the surrounding areas, no one was injured.

“We extend our gratitude to the community,” said Sam Edwards III. “We are especially thankful for the numerous emergency response teams for their speedy and diligent work in difficult conditions.”

The Edwards family will be working closely with investigators to determine the cause of the fire, which is unknown at this time.

Edwards Virginia Smokehouse, along with the retail ham shops in Surry and Williamsburg, will remain closed until further notice. Updates will be posted to the Edwards Facebook page as they become available.

“We are immeasurably thankful for the outpouring of support from across the country,” said Sam Edwards III. “With this support, we plan on rebuilding and continuing our family tradition.”

The Daily Press has more on the story, and there’s a lovely profile of the company from Distinction Magazine. Here’s to a speedy recovery for the whole operation!

FOOD TUBES

Our own Richard Hayes reported this week that there’s a new concept headed for the former Chef Mamusu/Parkside location on Forest Hill Avenue. Tiffany and Danny Ingram will introduce Kinfolk, a restaurant specializing in “tube lunches,” basically to-go lunch combos in a tube. And though the vessel sounds futuristic, the options sound pretty familiar–chicken, egg, and tuna salad, deli meats, and a few vegetarian options make up the sandwich fixins, which can be dressed up with a variety of bells and whistles plus a side and drink for $12.

FOOD VIEWS

The Richmond Times-Dispatch announced that it will have a new voice in the role of restaurant critic. Richmond-born Elliott Shaffner returned to her hometown in October 2013 after running a successful business in Los Angeles, and now she’ll be judging our restaurants. If the name sounds familiar, that’s because she’s written reviews for Richmond Magazine and Style Weekly. Shaffner also creates gorgeous food photography with her partner, Fred Turko and pens one of my favorite food blogs. Congrats, Elliott!

THE FINAL DOUGHNUT

Style Weekly reports that Dixie Donuts will serve their very last donut at the end of this month. According to the article, sales are down for owner Betsy Thomas, a reality that she attributes in part to the doughnut craze and resulting market saturation over the past few years. Thomas also owns Café Olé on 6th Street. Go give her a high five and a hug, and scoop up a Dixie Donut while you still can.

NOW SERVING…

Chef Owen Lane came out of the gate swinging with a strong dinner menu at his new spot, Vagabond. He’ll up his game (and hours) with lunch offerings including bento boxes, daily tacos, and pighead banh mi. Plus, the Broad Street restaurant has introduced valet parking, so you can just pass the keys off as you sprint into Vagabond for a quick lunch of beef tartare and smoked chicken wings.

A few blocks over on Main, Citizen has announced that they’ll be serving dinner Thursday through Saturday starting January 28th. Chef Greg Johnson’s popular lunch spot recently added alcohol to the menu, and what goes better with alcohol than dinner, I ask you? Richmond Magazine has more details on what you can expect to find at dinner and, eventually, brunch!

HOW TO GET AROUND

For people living with mobility issues, getting around Richmond–specifically some Richmond dining destinations can be a challenge. Hollister Lindley, a food writer living with ALS, shared with Richmond Magazine some factors that restaurateurs should keep in mind to make their establishments more inviting for people of ALL abilities.

NIBBLES…

The Jackdaw will pop up at Lunch on Monday, January 25th. Seats are first come, first served; and if this is anything like the Shoryuken pop-ups that Lunch once hosted, that means you might want to get there early.

The Rogue Gentlemen celebrates the big 0-2 this weekend with a list of cocktails greatest hits and snacks. Should be a rager, snow or no.

Another Urban Farmhouse!? Yep.

Water Coastal Grill will transform before our very eyes into East Coast Provisions starting next month.

There’s a new dog in town. Actually, there are five new dogs, and they’re all at Stroops, and one of them is a French Dip dog that I’m going to get to know very well in the coming weeks.

FROM ELSEWHERE…

This guy seems cool.

SIP: THE TIPPLING BROS’ COCKTAILS AT HERITAGE

Close your eyes and imagine your toes in the white sand of Tulum. Someone well-oiled in an impossibly scanty bathing suit hands you a cocktail with smoky mezcal and lime. You may be in heaven. WAKE UP! IT’S RICHMOND, AND THAT’S SNOW, NOT SAND.

But pretending is fun, so let’s all go to Heritage this Sunday and pretend we’re sipping $5 cocktails in Mexico with Tad Caducci and Paul Tanguay, owners of the Tippler in New York City. They’ll be taking over the bar at Heritage and selling copies of their book A Lime and a Shaker: Discovering Mexican-Inspired Cocktails from 6:00 to 9:00 PM.

BITE: IAN BODEN’S BANH MI

I try to avoid making my bite of the week something that has already come and gone, but this is one of those times when I’ve eaten something so remarkable that I just have to talk about it. Ian Boden, chef/owner of the Shack in Staunton, was at Heritage this past Monday for the Ardent Craft Beer Dinner. His dish was a play on banh mi. Instead of the typical chewy baguette, there was a flaky goats’ buttermilk biscuit. Accompanying the biscuit was a smooth pork liver pátê offset by puckeringly bright pickles, fresno chiles, fresh herbs and a Red Boat Fish Sauce caramel that was worthy of much biscuit sopping. Paired as it was with Ardent’s Barrel-Aged Honey Ginger, it was the perfect thing. No, you probably can’t find this exact dish again any time soon, but I did find you a recipe for Red Boat Fish Sauce Caramel!

‘GRAM: @TIMVIDRAEATS

Tim Vidra is one of my favorite bloggers. His recipes are inviting, well-written, and consistently delicious. He’s not just great at the stove; he’s also handy. Check out this DIY marble serving tray he whipped up for Lot18.

https://instagram.com/p/BAxdF0_julQ/

January 21, 2016 9:35 AM · in East End Daily, Fan of the Fan, and more 0