Posts Tagged ‘Dining’

Richmond’s 35th Annual Greek Festival June 2 through June 5

Monday, May 23rd, 2011

Saints Constantine and Helen’s Greek Orthodox Cathedral proudly hosts this wonderful Richmond tradition, now in its 35th year. Legendary food, dancing, friends, and traditions are made each year at this festival which runs from Thursday through Sunday, which even provides a drive-through option to pick up dinner!

But driving through is not the best way to take part in the Greek Festival – residents and visitors alike flock to this event to try the food, watch the dancers and listen to the music, visit the vendors, tour the cathedral and sample Greek life.

The cathedral is located in the near west end neighborhood just at the edge of Richmond’s downtown. Directions.

This is one of Richmond’s best-kept secrets and an event not-to-be-missed.

Omelette Mondays beginning in May

Monday, April 25th, 2011

Most everyone has heard of Julia Child (1912-2004). It was in Paris that Julia met two French women, Simca Beck and Louisette Bertholle, who were writing a cookbook aimed at an American audience. They needed an American collaborator. Julia was perfectly suited for the job. She began testing recipes. For nearly ten years, she devoted herself to writing, testing and re-writing. She confided to her sister-in-law: “Really, the more I cook the more I like to cook. To think it has taken me 40 yrs. To find my true passion (cat and husband excepted).”

She was invited to appear on a television program called “I’ve Been Reading”, produced by WGBH, Boston’s public television station. The host of the show was reluctant to take time for a subject as trivial as cooking. But Julia was undeterred. She arrived with a hot plate, giant whisk and eggs, and made an omelet. Twenty-seven viewers wrote to the station, wanting to see more. The station produced three pilots, then launched into production of The French Chef. Produced and directed by Russ Morash, the series broadcast a total of 199 programs, produced between 1963 and 1966.By the end of 1965,

The French Chef was carried by 96 PBS stations. Sales of Mastering the Art of  Cooking” were picking up speed – 200,000 copies sold. In 1965, Julia won a Peabody. In 1966, she won an Emmy. Time put her on the cover in a feature article on American food – “Everyone’s in the Kitchen.”

But this series is not about Julia, although America will miss her, it about Romaine Chatard Champion, the author of of the book “The Art of Cooking Omelettes” published in 1963. (more…)

Top Chef visits the B&B in spirit

Monday, April 11th, 2011

Saturday night 5-members of the Fan Woman’s Club and their spouses enjoyed a visit from Top Chef: All-Star winner Richard Blais albeit vicariously through Chef Mike Rohde. Mike says “All of the credit goes to Richard who created the dish, however, there were some challenges along the way.”  I actually had to make some modifications to the recipe, unfortunately the Black Cod or Sable fish was not up to par, so I had to substitute Chilean Sea Bass or Patagonian Toothfish, also a fish with a high oil content that could stand up the the recipe and take to brining.  Preparation began with the Mustard Caviar, which turn out to be beyond belief and will surely find its way into more of my dishes.

I was somewhat indecisive about the recipe that I was going to prepare for the Fan Woman’s Club Progressive Dinner, and annual event in Richmond’s Historic Fan District in Richmond, Virginia.  I have been a long-time followers of both Top Chef and Richard Blais’ career and have learned a great deal from his two TV shows were he use science or molecular gastronomy to challenge stand methodology.

While I have become a BIG sous vide cook, I thought I would keep my dish a bit on the simple side, although I doubt that many of the diners here will be taking on any of Richard’s dishes.

I had finally settled on braising either beef or pork, but was not sure of what.  It was only last week that I watched the final episode of Top Chef: All-Stars and when I saw the dish Pork Belly, Black Cod Cutlet, Bone Marrow, Beets, Brussels Sprouts & Kumquat.  I figured Richard is from new York so if Richard can do it I should be able to do it as well after all its in the water in NY.  Its a great dish and I would highly recommend any serious cook to give it a try.

Richard, if your ever in Richmond Virginia stop by so I can say thanks, for myself and the other diners!

Here is a link to my final version of the dish.

Richard Blais winning dish on Top Chef: All-Stars

Fan District Inn Participates in B&Bs Kick Gas Program

Sunday, April 3rd, 2011

The premier bed and breakfast inn in Richmond’s historic Fan District is enthusiastically supporting the B&Bs Kick Gas program, marketed by the “Better Way To Stay” program of the Professional Association of Innkeepers International.

Are you seeing this at the gas pump?

Gas prices have us all in a spin.  A trip to the gas pump seems to require a trip to the bank or ATM.  Pretty soon a trip to the gas pump will be just as big a dent in our budgets as rent or mortgage payment.

But there’s no need to postpone that getaway!  We’re offering three different gas-related specials to our guests who book a new reservation between April 15 and June 30, 2011.

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Dining Valentine’s Day Style

Sunday, February 6th, 2011

Did you forget to make dinner reservations for Valentine’s Day dinner?

SIx Dining Options in Richmond Virginia for Valentine's Day. But hurry and make your reservations today!

We’ve assembled a list of six neighborhood eateries with Valentine’s Day Specials; if you call today, you may be able to get a reservation!

Six Burner, one of our personal favorites, is celebrating Valentine’s Day all weekend long and Monday – the actual Valentine’s Day – with their regular menu and chef’s specials as well. Chef Philip Denny’s reputation is built on local seasonal ingredients combined with a unique combination of flair, elegant presentation, and superb service. Six Burner is the first Richmond restaurant approved by the Health Department to employ the sous vide method of cooking in addition to more traditional kitchen techniques in food preparation. Check their website for more detail.  Six Burner is a local favorite; the weekend events like the Richmond Ballet’s Giselle and the Maymont Flower and Garden show, will be a big draw – so call and get a reservation right now! (804) 353-4060

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