Shrimp season starts this week, and while research has noted that Gulf seafood is fit for human consumption, no one knows for certain if it will continue to be safe. Sympathetic to this concern as fellow cooks, local chefs in Richmond decided they wanted to contribute to the Gulf relief efforts. That’s where “From VA to LA with love” comes in.
Shrimp season starts this week, and while research and testing has noted that Gulf seafood is fit for human consumption, no one knows for certain if it will continue to be safe. Sympathetic to this concern as fellow cooks, local chefs in Richmond decided they wanted to contribute to the Gulf relief efforts. They modeled their idea after Women Chefs and Restaurateurs’ (WCR) third annual “Unite for a Bite,” a national campaign to support women in the culinary arts. This year’s event will share proceeds with the New Orleans-based Gulf Restoration Network, founded in 1995 to unite and empower people to protect and restore the natural resources of the Gulf region for future generations.
Local chefs Ellie Basch (Savor), Cathy Churcher (Chocolate Cravings), Carol Colby (sommelier), Sally Schmidt (Sally Foods), and Christine Wansleben (Mise en Place Culinary Center) who participate in the Richmond chapter of WCR, decided to donate 10% of their August wine dinner’s gross sales to this cause. WCR asks for 5%, but because the Richmond women have met and befriended many Louisiana chefs via WCR over the years they wanted to give an additional 5%.
The Richmond WCR group, now made of 20 chefs, food writers, culinary students, instructors, wine experts, food sales representatives, food stylists, and managers is also supporting Richmond Chefs Move to Schools, which recently benefited from an impromptu fundraiser via the Banh Mi Throwdown.
The dinner (called “From VA to LA with love”) will be held Friday, August 27, at 6:30pm at Savor (201 W. 7th Street). $55 for dinner, $75 if you want to include wine. 10% of sales of dinner and any wine bottles to go will be donated to WCR for its Scholarship Fund and Gulf Coast recovery fund.
Please call Savor at 804-527-2867 to RSVP by Tuesday August 24. There are only 36 seats available.
Corn cakes with crab
Deviled ham on biscuits
Crawfish salad with orange, fennel and mache
Wine: Ceretto Arnais
Ashland grits with shrimp and tasso ham
Wine: Fonte al Sole Sangiovese
Andouille stuffed pork with apple cider sauce, sautéed okras and peppers, and garlic mashed potatoes
Wine: S.A. Prum Essence Riesling
Vanilla Panna Cotta with secret sauce
Wine: Barboursville Phileo
Chocolate Cravings truffles
Savor “Nawlin’s” coffee