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2901 E Broad St
Richmond, VA, 23223
United States

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Calendar


Jul
7
6:00 PM18:00

Simply Virginia Dinner

Whatcha doing next Thursday, July 7?

I'll will be in ‪Charlottesville, VA with my favorite goat-whisperer, Gail Hobbs-Page of Caromont Farm. (You'll recognize her from THIS story in Travel+Leisure among other places.)

I'm serving as Master of Ceremonies and Guest Somm at the "Simply Virginia Dinner" hosted by Timothy Gearhart of Gearharts Fine Chocolates. Joining me with flavors and favors, some essential Virginia tastemakers: man-o'-suds Hunter Smith of Champion Brewing Co., whiskey-wizards Virginia Distillery Co. and Chefs Spencer Crawford of Palladio Restaurant and Curtis Shaver of Hamiltons' at First & Main. With three levels of F&B tomfoolery, one will fit your budget and appetite.

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Nov
2
6:00 PM18:00

FRESHFARM Markets Farmland Feast 2015

The locavore party of the year!
— DC magazine
 

FreshFarm Markets Farmland Feast 2015

The Ritz-Carlton
1150 22nd Street, NW
Washington, DC

A very special night where FRESHFARM Markets pays a most delicious tribute to the food and farms of the Chesapeake Bay watershed. Taste the difference that celebrated chefs, bartenders, and regional wine and spirit makers are making to our area’s burgeoning food scene. Join guest sommelier Jason Tesauro for seasonal libations, inspired small plates, Bay oysters, a harvest-grown three-course dinner, and unique, farm-centric auctions.

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FFF: Battle for the Black Sea Dinner
Nov
1
6:00 PM18:00

FFF: Battle for the Black Sea Dinner

BATTLE FOR THE BLACK SEA DINNER: Eastern Europe & the Ottoman Overlap
Sunday, November 1, 6pm at Sub Rosa Bakery
Master bakers David Bauer (Farm & Sparrow Bakery, Asheville) and Evrim Dogu (Sub Rosa Bakery, Richmond) prepare the menu . . . sommelier Jason Tesauro hosts and presents the pairings.

MENU
Tastes from a Village Wedding: Pickles, meats, stuffed cabbage, and breads
Lamb Stew to Save a Dead Soul
Cornmeal Porridge
Autumnal Beans Two Ways
Salad from a Ukrainian Meadow
Biblical Dessert

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FFF: Legs & Eggs Brunch
Nov
1
11:00 AM11:00

FFF: Legs & Eggs Brunch

LEGS & EGGS: Sparkling Wines & Caviar
Sunday, November 1, 11 AM at Rappahannock Restaurant
Jason Tesauro showcases caviar preparations, domestic and imported, paired with sparkling wines. You won't mind if Dylan Fultineer of Rappahannock throws in some oysters, too?!

GUSTATIONS
Potato Blini with egg salad & paddlefish caviar
Oysters & Pearls with nasturtium granite & trout roe
Oyster Veloute with chive & hackleback caviar
Pork Belly with soft eggs & spoonbill caviar
Olive oil cake with crème fraiche ice cream & American sturgeon caviar

LIBATIONS
Mull It Over Easy Martini – James River Distillery UA Navy Strength Gin, Dolin Dry Vermouth, Mullet Bottarga & Cucumber
Frank John 41 Riesling Sekt 2010, Pfalz, Germany
Barboursville Vineyards Cuvée 1814 Brut NV, Oltrepò Pavese, Italy
Champagne René-Henri Coutier Brut Tradition Grand Cru NV, Ambonnay, France
Champagne Michel-Arnould et Fils Brut Rosé Grand Cru NV, Verzenay, France
Horan Shuzo Nigori Saké Morning Frost

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Oct
30
6:00 PM18:00

FFF: Southern Heat & Meat Dinner

SOUTHERN HEAT & MEAT DINNER
Friday, October 30, seatings at 6 and 8:30 PM at Mise en Place
Chefs Anthony Lamas (Seviche, Louisville) and Owen Lane (The Magpie, Coda, Richmond) prepare the menu . . . sommelier Jason Tesauro hosts and presents pairings from Barboursville Vineyards.

MENU
Sweet Potato Bisque with lobster, lemon & habañero
Cuvée 1814 Brut Rosé NV
Venison Tartare with celery, jalapeño, bluegrass soy & benne seed cracker
Viognier Reserve 2008
Rabbit Tinga with crisp tortilla, black bean & manchego
Barbera Reserve 2013
Shrimp & Chorizo Dirty Rice with pickled okra & tomatillo
Nebbiolo Reserve 2012
Pumpkin Panna Cotta with pistachio brittle, cornbread crumb & bourbon dulce
Paxxito 2010

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Fire, Flour & Fork: A Gathering for the Food Curious
Oct
28
to Nov 1

Fire, Flour & Fork: A Gathering for the Food Curious

Heading into its second year, Fire, Flour & Fork is already proving to be more than a dine-and-wine festival – it's a thoughtful (and delicious) showcase for Southern food, drink, culture and storytelling.  

The Fire, Flour & Fork folks have just thrown down the gauntlet for food and wine festivals — so much talent in this city last night and through the weekend, done in such a different manner.
— Travis Croxton, co-owner of Rappahannock Oysters and Rappahannock Restaurant
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RECENT EVENTS: State Fair of Virginia Wine and Fare A-Fair
Aug
31
5:30 PM17:30

RECENT EVENTS: State Fair of Virginia Wine and Fare A-Fair

Taste the 2015 Virginia State Fair Wine Competition's Gold Medal Winners at Rappahannock Restaurant with Executive Chef Dylan Fultineer and Jason Tesauro.

Reception 5:30pm-6:30pm:
Oysters on the half shell; Baked oysters with tomato bacon jam; Crab muffin; Chicken skins, VA peanut sauce, chicken salad
Ingleside Vineyards, 2014 Albariño

Dinner service beginning at 7pm
First Course

Pickled Mackerel, melon, tomatillos, cucumber, sea beans, fresh shell beans
Pearmund Cellars, 2014 Petit Manseng

Second Course
Braised monkfish, red wine farro, brown butter, hard squash, roasted squash seeds
Barboursville Vineyards, 2013 Cabernet Franc Reserve

Third Course
Steak frites, Buerre de Paris, bone marrow
Maggie Malick Wine Caves, 2012 Tannat

Fourth Course
Chocolate mousse, port braised burnt pears, whipped cream
First Colony Winery, Thatch

The event will take place at Rappahannock Restaurant. Tickets are $85/person and can be purchased by calling the restaurant @ 804-545-0565. Event limited to 60 tickets. 

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6th Annual Lambstock
Aug
7
to Aug 10

6th Annual Lambstock

When Craig “The Shepherd” Rogers posted the 2013 dates for his fourth helping of Lambstock at Border Springs Farm, he added, “ALL industry insiders are invited. If you do not know what industry, then this is not meant for you.”

Industry insiders don’t necessarily have to be Facebook friends with The Shepherd to head to the southwest Virginia mountains come August, but they most definitely need to know the man and his lamb.

Border Springs Farm and Rogers are beloved for providing chefs with some of the finest Katahdin lamb available anywhere. Think Bryan Voltaggio (Volt, Family Meal, Range, and more). Ask Sean Brock (Charleston’s McCrady’s and Husk in Charleston and Nashville). Order the lamb tamale from Chris Hastings at Birmingham’s Hot and Hot Fish Club.

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