Get your Halloween on early with this bar/restaurant crawl along Broad Street, where we will toast the spirits with some of the best cocktails our Arts District restaurants have to offer. We’ll start at the ICA and then hit Tiny Victory and five other spots.. $55
The Jefferson opened on Oct. 31, 1895, so it's fitting that FFF start here with a paired dinner at Lemaire with chef Patrick Willis and chef Scott Howell from Nana's in Durham. $125.
Chef Brittanny Anderson and pastry chef Olivia Wilson of Brenner Pass and friends honor French chef Eugenie Brazier, the first person to earn six Michelin stars in 1933. Chef Jill Mathias from Charleston’s Chez Nous and pastry chef Paola Velez from D.C.’s Kith/Kin join in the paired dinner tribute. $125
Costumes encouraged at this over-the-top paired meal at chef David Dunlap’s Maple and PIne at the Quirk Hotel. Joining him will be chef Patrick “Opie” Crooks from A Rake’s Progress and 2019 James Beard pastry chef finalist Pichet Ong from Brothers and Sisters — both restaurants inside the LINE hotel in D.C. And chef Drew Adams from Bourbon Steak at the Four Seasons in Georgetown. A dinner designed for drama and exuberance. $125
2019 James Beard: South chef winner Vishwesh Batt from Oxford’s Snackbar joins his friend Sunny Baweja of Lehja and Master Sommelier Robert Jones of Kysela Pere et Fils LTDf or a paired meal celebrating Batt’s win, after seven nominations. Lucky 7 prevails! $125
Lunch/Supper is highlighting its local autumnal purveyors with a paired, five-course Ardent beer dinner -- Autumn Olive Farm, Manakintowne, Rappahannock Oysters, Free Union Grass Farms, Virago and Saunders Orchard through an Italian lens from chefs Stephen DeRaffele and Rick Lyons. Welcome cocktail by Virago. $125
Meet at Tricycle Urban Agriculture in Church Hill and jump on a bus to walk the grounds at Charlotte Acres, Tricycle’s new incubator farm. At another stop, we’ll learn more about the terroir that creates the luscious Hanover tomato from one of the county’s expert growers. We’ll then head west to a farm that supplies Ashland Meat Co. store, to James River Cellars and finish at historic Hanover Tavern for lunch. $75.
Skip out of work on Friday afternoon and learn how to make delectable but low ABV cocktails with Perch’s Beth Dixon and Nashville’s Holli Bishop of Sunda. Enjoy bar snacks during the demos and then enjoy your drinks over a lunch prepared by Chef Mike Ledesma. Noon to 2. $65.
Thirty years ago, Walter Bundy traveled to Duck, N.C. and realized from Blue Point Chef Sam McGann that cooking was artistic and that he could maybe make a career out of it. Shagbark Bundy and mentor McGann are together again for this four-course lunch featuring coastal cuisine. $75
What’s your VINtelligence Quotient? Think you've got real drink smarts: a sense for expense, a nose for Bordeauxs? Play our blind-tasting WINEGAME and test your VI.Q. It’s like a game show… but with wine! Sommelier & Master of Ceremonies Jason Tesauro hosts a tasting with real stakes: The top-scoring wine gets regional bragging rights and a coveted by-the-glass placement at Acacia Midtown. Watch – in real-time – as celebrity judges make their picks while you put your own palate to the test and crown a People’s Choice winner. Twelve wines, two flights, one helluva good time. $75
Butcher/chef Tanya Cauthen of Belmont Butchery and Scuffletown Garden’s Adam Campbell show attendees how they break down a pig and share their knowledge on how to use some of the lesser-known cuts. After the lesson, pork small plates and complementary drinks for all. $40
We raise a glass and a plate to savory and sweet pie makers, Richmond’s coffee culture and its craft ice cream makers. Come sample the best of the state’s hand pie and pie makers, watch home bakers compete, enjoy coffee-infused cocktails, dessert wines, beer, and don’t forget the ice cream. There will be pie walks, kid and adult culinary spelling bees and more inside and out VMHC. Benefits Tricycle Gardens. $50 per adult, and that adult can bring two children 13 and under free. Our amazing participants include Proper Pie, Charm School, Milkglass Pies, Kitchenette, Red Cap Patisserie, Rootstock, Gelati Celesti, Shyndigz, Pearl's, Publix, Jiji's Custard, Scoop, Hilton Richmond Downtown, WPA Bakery, Mama J's, Stella’s, American Heritage Chocolate, Rostov's and more!
Longoven hosts chef Moeen Abuzaid of NYC’s Broken English pop-up for an eight-course dinner with five pairings. A native of Jordan, Moeen worked across the Middle East’s five-star hotels before coming to the United States and sharing his fine Arabian dishes with diners here. $185
To launch its upcoming “Resettled” podcast featuring stories from refugees, VPM serves as a FFF co-host for this dinner featuring Chef Hamid Noori of The Mantu in Carytown and Chef Opie Crooks of A Rake’s Progress in Adams Morgan, D.C., along with Richmond home cook originally from Afghanistan. $125
Jessica Wilson, who is opening the urban farmhouse restaurant GRACE, and Publix chef Willie Hernandez will go deep into a basket of locally sourced produce and products to share their favorite techniques and, along the way, prepare a paired four-course meal in Publix’s Apron Cooking School at Nuckols Place. $125 for two.
Chef Dale Reitzer and his friends at the VCU Rice Rivers Center and the Virginia Oyster Shell Recycling Program take you on a culinary expedition, highlighting sustainable and invasive species that are in our James River eco-system and within the Chesapeake Bay watershed. $90 (If you desire to sit by another party that makes a separate ticket purchase, please email firstname.lastname@example.org by Oct. 23.)
Shagbark chef and drummer Brandon MacConnell gives a behind-the-scenes tour of Shagbark’s amazing kitchen. Then we’ll go upstairs into the demonstration kitchen at Libbie Mill-Midtown for some pointers on making his favorite holiday dish. We’ll finish with some lunch bites from the new Crafted restaurant. $50 for a child and parent (child must be between 8 and 13).
Drag mothers and their daughters will bring us a brunch performance that will go down in history. Special guests include Natasha “The Community Diva” Carrington, chef/author and co-producer of “Wig” and “Wigstock” David Burtka and New Orleans-based drag brunch historian Poppy Tooker. Sponsor: Cirrus. $70
Native Texan pitmasters Esaul Ramos of 2M Smokehouse in San Antonio, Texas and Chris Fultz of ZZQ in Richmond, Virginia are leading pioneers in the “New School Barbecue” movement. Fueled by their love of Texas barbecue they are redefining long held traditions by incorporating influences from heritage and place. Set under the backyard lights at ZZQ’s new restaurant, Esaul and Chris will collaborate on a family-style meal that blends Texas and Virginia as seen through the lens of a second-generation Mexican-American and a Texan cooking in Virginia. $90
Purchase a Saturday bundle ticket for two FFF Events, Sampling the Centuries and Dining as Living Theatre: An Intimate Conversation with Chef Patrick O’Connell $135 These events are part of the 2019 Commemoration, American Evolution's Virginia Customs, Cultures and Cuisine Festival presented by TowneBank.
3 Star Michelin Chef Patrick O’Connell, the recent recipient of the James Beard Lifetime Achievement Award, is interviewed by Phillip Rhodes, Garden & Gun’s Executive Managing Editor. Savor a cocktail and The Inn at Little Washington’s famous truffled popcorn as you enjoy a rare on-stage interview. Included is the book “Refined American Cuisine.” Chef O’Connell will sign books after the discussion. 5 p.m. $50 (There also will be a combination ticket with the Sampling the Centuries event, $135. L’Opossum dinner attendees will receive a book and admission as part of their dinner ticket.) This event is part of the 2019 Commemoration, American Evolution's Virginia Customs, Cultures and Cuisine Festival presented by TowneBank.
Chef Matt Kirwan welcomes chef Matt Conroy of Oxomoco in Greenpoint, Brooklyn. Together they will reveal the similarities between Mexican and Southern fare during a four-course meal in The Roosevelt’s intimate dining room.Two seatings, 5:30 and 8 p.m. $90
More than 20 chefs will participate in this event with the Virginia Museum of Fine Arts, presented by TowneBank. Go on a journey through small plates of Virginia’s bounty, along with paired cocktails, wine and beer, and desserts. You’ll travel through culinary influences from the 1700s, such as the cooking prowess of James Hemings, and continue right into the future of food. From Staunton’s Ian Boden to Fredericksburg’s Joy Crump, many of Virginia’s best will be gathered. Sponsors: American Evolution, Baldor Specialty Foods, Virginia Wine, Cirrus, Belle Isle Moonshine and A. Smith. Bowman $95
This event is part of the 2019 Commemoration, American Evolution's Virginia Customs, Cultures and Cuisine Festival presented by TowneBank.
Here’s the line-up (subject to change):
Chef Justin Cherry, Half Crown Bakehouse: Border Springs roasted lamb with cabbage, potato and fine spiced pickles
Chef Ryan Collins, Little Star, Charlottesville: Autumn Olive’s farm roast pork, pumpkin, Mahon cheese, preserves, pork jus, hickory syrup
Chef Mary Catherine Ortolani, Hanover Tavern: Braised Seven Hill Beef Shank, White Cheddar Grits, Pickled Carrots and Micro Red Mustard Greens
Chef Ashbell McElveen, founder of James Hemings Foundation: James Heming's Beef Bouillon and savory carrot macarons
Chef Dave Smoke-McCluskey, indigenous foods instructor: Three Sisters Soup with Hominy, Squash, Beans, Smoked Turkey, Blue Crab and toasted Sunflower Seeds
Stella Dikos, Stella's, Richmond: Brunswick Stew
Shola Walker, Mahogany Sweets, Richmond: Malinda Russell's Cream Cake
Cappahosic Oyster Company, Gloucester: Oysters on Half Shell with mignonette and cocktail sauces
Aaron Deal, River and Rail, Roanoke: Duck Liver Mousse with Black Biscuits & Sweet Onion Preserves
Alex Pasco, The Tides Inn, Irvington
Bradley Griffin, Sarah Jean's Eatery, Glade Spring: Candy roaster or vinegar pie with apple butter
Therese Nelson, chef and Black Culinary History founder: Edna Lewis-inspired Duck Confit with dry suya spice and roasted plantain with peanut dressing
Keith Roberts, Edward's Ham, Surry: Deviled Country Ham Salad Topped with Sweet Potato Biscuit Crumble and a Spicy Peach Remoulade
Dale Reitzer, Acacia, Richmond: Smoked Trout Salad with Celery Root
Devin Rose , Adrift, White Stone: Salad Virginia — Sweet Potato, Honey Crisp Apple Butter, Peanut Crumble, Sorghum (Puffed) Recipe derived from readings of the Housekeepers Companion of Virginia, 1901
Lee Gregory, Alewife, Richmond: She Crab Soup
Luke Owens, Native-Fine Diner, Greenville, N.C.: Virginia and North Carolina Ark of Taste Turkey Craw Bean and Carolina Gold Rice Hoppin' John • Pork Jowl • Smoked Oxheart Tomatoes in their Broth (Representing the Piedmont of Va. and N.C.)
Joy Crump, Foode, Fredericksburg: Edna Lewis-inspired Sweet Potato-Pecan Cupcake with A. Smith Bowman's Bourbon-Vanilla Buttercream
Ian Boden, The Shack, Staunton: Whippoorwill Peas & Peanuts with Preserved Green Strawberries
Jamie Leeds, Hank's Oyster Bar, Alexandria: Mushroom Bolognese Cannelloni with Cashew Parmesan
The Future of Food will be presented by Amuse
Join Chef David Shannon at L’O LIFE, a pop-up dive bar, for a seven-course tasting menu with beverage pairings to celebrate the roots, branches and offshoots of a sweet and savory culinary family tree. The special guest of honor: Patrick O’Connell of The Inn at Little Washington. The guests chefs: Noah Sandoval of Oriole, Kumiko & Kikko, and Bonnie Moore of Willowsford and The Inn at Little Washington. Special musical guests: RVA’s very own Sick Bags. 8 p.m. $285 (Included is a complimentary ticket to “Dining as Living Theatre” at 5 p.m. and a copy of “Refined American Cuisine.”)
From 11 to 4, turn the table and ask questions of chef/restaurateur and regular “Chopped” judge Maneet Chauhan; Esquire’s food and drinks editor, Jeff Gordinier; former Noma chef de cuisine and Brigaid founder Dan Giusti; and celebrated author and food journalist Toni Tipton-Martin, at this event benefiting Tricycle Gardens. Hear about their newest projects, books and food. Many other demos, from cocktail making to baking to wine speed dating. Don't forget the Tasting Tent with more than 15 local producers and the new $1.25 School Lunch Throwdown with local chefs. And take part in a live taping with the country's No. 1 food podcast The Sporkful at 1 p.m. with James Beard-winning host Dan Pashman, UnMoo founder (and Richmonder) Josh Kadrich and winemaker Matthieu Finot from award-winning King Family Vineyards. All inclusive of food and drink. Doors open at 10 a.m. Full schedule here. We will send you a selection survey upon purchase.
[Also look for separate ticket bundles that pair Food U and Smoke on the Water, $125, and Food U and the Dabney Dinner, for $125]
Part of Fire, Flour & Fork, a gathering for the food curious, this Eat Up the Art Sunday lunch at the Lewis Home with Lewis private chef J Frank includes a tour of Frances Lewis's private art collection from Lewis curator, Jay Barrows, includes beverages. Details will be emailed. $125
Join us at Charm School for this unique FFF pop-up panel at 1 p.m. Sunday, Nov. 3. Hear how Charm School, Proper Pie, Sub Rosa Bakery and Caitlin Freeman, a pastry chef whose inspired desserts at the Blue Bottle cafe within the San Francisco Museum of Modern Art led to the book "Modern Art Desserts," navigate the passion for their craft with the practicalities of running a business. Find out what has worked for them and what hasn't with moderator Rebecca Thomas, owner of Kybecca and a consultant to restaurants and developers on all things restaurants. In addition, try a collaborative art-inspired dessert made by Charm School and Caitlin. Limited ticketed seating.
Our annual global barbecue dine-around event returns to city center high on the hill above Tredegar Iron Works, overlooking the James River. with 15 talented chefs who know their way around fire. We’ll also host our first side dish culinary competition featuring Duke’s Mayonnaise. Watch for contest entry information $85. Establishments include Inner City Blues, Carena's, Dutch & Co., Smohk, Tuffy Stone’s Cool Smoke/Sharper Palate, ZZQ, Redemption BBQ, Oak&Apple, Fatty Smokes, Graduate Richmond, Sandston Smokehouse, Saucy's and Lunch/Supper. Autumn Olive Farms is bringing the pig, and Edward’s is bringing the ham.
Chef Luke Owens and Master Sommelier Robert Jones of Kysela Pere et Fils LTD join Chef Mike Ledesma of Perch for a five-course dinner on Sunday evening. Chef Luke cooked here last year when he was the executive chef of The Chef and the Farmer in Kinston, N.C. This year, he’s striking out on his own in Greenville.
SOLD OUT Chef Joe Sparatta of Heritage welcomes Joe Kindred, a 2019 James Beard semi-finalist for Best Chef: South, from his namesake restaurant, Kindred, in Davidson, North Carolina. Both restaurants excel at either being that celebration spot or the place you just go to grab dinner with friends. Ask Joe K. about the milk bread. $90
Sunny Bajewa welcomes longtime friend Maneet Chauhan to Lehja. “Iron Chef” competitor, longtime “Chopped” judge and the owner/chef of a growing Nashville restaurant empire, chef Chauhan recently opened Chaatable in Nashville’s Sylvan Heights neighborhood. Come for this paired dinner that will most definitely be an evening between friends. $135
Join the longtime crew at Union Hill’s Metzger in welcoming co-chefs Gerald Addison and Chris Morgan of Maydan to Richmond for a paired multi-course evening — some of which will be served family style. Bon Appetit named Maydan the country’s No. 2 best new restaurant in 2018. $135
The fifth annual John Dabney Dinner will trace the influence of chef James Hemings on other Virginia chefs including John Dabney and Edna Lewis. Join Joy Crump, Ashleigh Shanti and others for this collaborative dinner, where we will honor Charles and Shirley Sherrod at the Virginia Museum of History and Culture at 6:30 p.m. $85 [There is a ticket bundle for the Dabney Dinner and Food U for $125]
Join Chef Michelle Williams as she welcomes Chef Alex Lira, a James Beard semi-finalist in 2018, back to Richmond. Chef Lira cooked at Europa while in Richmond, and life has come full circle now that he's opening Estadio in Charleston, S.C. They will serve an incredible tapas dinner. $125 paired. (up to 100 seats, one seating at 6:30).
A 5-course dinner at Sub Rosa Bakery that explores a different local grain in each course. Taste the efforts of Common Grain Alliance, bakers, farmers and millers who are reinvigorating a regional grain economy with a 5-course paired dinner at Sub Rosa Bakery that explores a different local grain in each course. Nonprofit beneficiary: Common Grain Alliance. $90 paired with wine and cider. Pre-dinner cocktail event still available.
Yana has travelled the world bringing authentic Filipino cuisine to every state of the U.S., South America and beyond. There were no spoons and forks before Spanish conquistadors took over the islands now known as the Philippines. The native people ate with their hands (also referred to as kamayan style... meaning "with hands.") Join chefs Yana Gilbuena and Ian Merryman for a six-course communal dining experience served over banana leaves meant to promote camaraderie, conversation and a relaxed atmosphere. Tiny Victory scores a huge get with her FFF debut. Alcohol not included. $90
Don your best vintage attire and jump into a Sunday evening dinner party for the ages. The Giavos family and Chef Loretta Montano invite you into their intimate restaurant/rec room for an evening to remember. Four-courses including sharing of "punch bowls” with Virago Spirits. $125 paired. Bygones is willing to assist with your vintage attire with a 20 percent discount!
A “King of Pork;” a JBF semifinalist for "Best Chef: Great Lakes, and winner of a No. 6 spot on Bon Appetit magazine’s “Best New Restaurants” list, Chicago's Jason Vincent teams up with Jason Alley at Pasture for Sunday dinner. Nonprofit beneficiary: Feed More. Welcome cocktail from Ironclad Distillery included. $90
Sip a drink and meet members of the Common Grain Alliance, bakers, farmers and millers who are reinvigorating a regional grain economy at Sub Rosa Bakery. Nonprofit beneficiary: Common Grain Alliance. $15.
Join Chef Danielle Goodreau and the Tazza Kitchen team for a taste and sips of things to come that will be available from The The Big Kitchen, opening late fall in a renovated diesel engine repair shop in Scott’s Addition. Beer and wine included. $55.
This one’s for team pie! All things pie—sweet and savory—for the whole family! Pizza pie, oyster pie, pumpkin pie and everything in between. Flaky and crumbly and to pie for! Sample the goodies from Greenbriar Cafe, Lemaire, Kitchenette, Gelati Celesti, Mean Bird, Red Cap Patisserie, Slice of Joy, Billy Pie, Root Stock Provisions, Pao Cakes Bake Shop, Good Foods Grocery and Trussings Craft Fizz. Canon & Draw for those over 21. Nonprofit beneficiary: Tricycle Urban Ag. $35 for 1 adult and up to 2 children under age 12.
Honoring John Dabney’s extraordinary legacy with a nod to the Lambert family’s contributions to hospitality and community service in Richmond. Special guest Carla Hall. Includes a copy of her new book Carla Hall’s Soul Food: Everyday and Celebration. Tickets ($85) and tables of 8 ($640) available. Presented by Virginia is for Lovers with additional sponsor Copper & Kings.
Jessica Wilson joins The Broken Tulip for a Sunday Roast Lunch with three courses: a starter, aged beef roast, and a dessert, paired with vintage Bordeaux wines from Broken Tulip's stellar cellar. Nonprofit beneficiary: Tricycle Urban Ag.Choice of two seatings: 12 p.m. and 2 p.m. $95
Sahil Rahman and Rahul Vinod, childhood friends-turned-restaurateurs are partners in Rasa, a fast-casual Indian restaurant in Navy Yard, join Sunny Baweja at Lehja for Sunday family-style, paired brunch! The second generation restaurateurs' debut eatery opened in December 2017, receiving high praise from The Washington Post restaurant critic Tom Sietsema. Signature cocktail provided by Blade & Bow. $95
What better chef to prepare an FFF brunch than fresh breakfast and lunch specialist Kevin Jamison of Commune?! Jamison, who owns two restaurants, a 21-acre farm in Pungo," a new bakery and a farm in Haiti, studied food sustainability in developing nations and learned from a chef who worked inside the Vatican. The Backbones of Commune Executive Chef Barry Smith and head baker Ishiah White join the cause! Christine Wansleben and Jenny Tremblay host the communal happening at Mise En Place accompanied by select Virginia beer and wine from Commonwealth Brewery and Thibaut Jannison Winery! Sponsored by Real Local RVA. $65
Greg Baker, known for resurrecting nearly lost Florida ingredients and cooking techniques, for whole animal butchery, whole vegetable use, and for being an avid defender of farmer worker rights and policy reform comes to Jason Alley’s Comfort. Beneficiary: FeedMore. Alcohol not included. $90
Chef Jack Vidra, Author madison moore, phd. and Chef David Shannon
Seven Course Tasting Menu with Beverage Pairings & A Signed and Kissed Copy of
Fabulous: The Rise of The Beautiful Eccentric
ADULT CONTENT 18+ ONLY $185
Nonprofit beneficiary: NATIONZ Foundation
Little Saint brings James Beard-nominated Erik Bruner-Yang of Brothers and Sisters, the communal marketplace Maketto and the new Spoken English back to Richmond, hosted by chef Alex Enggist for a 4-course, paired dinner. 2 seatings; 6 and 8:30. $125.
Smoke on the Water, presented by Cavalier Produce, rolls the roasted meats, fish and vegetables over to Henricus. Rappahannock, Autumn Olive Farms, Carena Ives, Jason Bullard of Graduate Richmond, Dale Reitzer, Dutch & Co., Fatty Smokes: A Barbecue Joint, Justin Cherry and much more! There will be liquids, too. Beneficiary: Shalom Farms. Early Bird ticket till Sept. 15: $75. With transportation $90. Presented by Cavalier Produce with additional sponsors Ironclad Distillery, Canon & Draw, Cirrus Vodka and Virago Spirits.
Join us on a walking tour of the Downtown Arts District led by a local artist who has done his share of livening up Richmond's streets with art. We'll combine in-depth looks at street art with tastings of food from Jackson and Monroe ward markets, bakeries and restaurants for a multi-sensory experience. $55 for 16 and up. $30 for 9-15.
Visit VSU’s experimental farm for a special tour and then go farther south to Browntown Farm, Virginia's small farm of the year. Herb Brown Sr. and his family have owned their farm since 1908. We'll have a family-style lunch at Browntown, featuring some of their produce and products and learn about the Brown family’s farming heritage. Duron Chavis, an urban agriculture advocate and community engagement coordinator at Lewis Ginter Botanical Garden will lead the tour. Therese Nelson, founder of Black Culinary History, will join us and share her research. $65.
Classes, demos, talks, panel discussions with local and visiting chefs and producers, kicking off with Carla Hall! Other highlights: Managing Editor of Garden & Gun, Phillip Rhodes will talk about Forgotten Southern Recipes, Ryan Lachaine will demo his grandmother’s Ukrainian recipes, the Lee Bros. will talk cookbooks and Greg Haley and Juana Straus will offer behind-the-scenes tours and classes at VMFA. Plenty to sample throughout the day at our Cooks’ Campus at VMFA and Virginia Museum of History & Culture! $50. See full schedule here.
Chef Brittanny Anderson and Chef Ryan Lachaine at Metzger Bar & Butchery cook up a wine dinner with German and Eastern European flavors. Eastern European and German wine pairings by Nathan Conway. $125
The Longoven trio welcomes Ted and Matt Lee and Steven Satterfield to their new Scott’s Addition space. Cocktail hour at 6:30 includes bubbles and snacks. 7 p.m. dinner is a 5 course seasonal all-vegetarian tasting menu with two wine pairings. $135
Join Sariann Lehrer, co-author of A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook and co-owner of The Broken Tulip in Carytown for an epic medieval feast. Sit at a decked-out banquet table and enjoy a menu of dishes based on historical recipes. On-theme attire is encouraged and rewarded. Doors open at 6:30, dinner at 7. Tickets $100. On sale Sept. 7th.! Nonprofit beneficiary: Tricycle Urban Ag.
Marcelle will introduce each course and discuss her modern-twist, traditional Middle Eastern Cuisine.Join Chef Marcelle Afram for a Middle Eastern feast celebrating the end of a fruitful harvest. This five-course dinner will be hosted at Blue Bee Cider, the South’s first urban cidery and founder of South’s first urban apple orchard. Chef Marcelle will pull from the many cuisines of the Middle Eastern region, incorporating apples and ciders from Blue Bee’s orchard. Here’s the menu.
Presented by Libbie Mill-Midtown, Around the World/Around the Lake will bring the wealth of the world’s cultures in one place with food, drink, dancing, music and more. Travel to India courtesy of Lehja, Central and South America from Empanadas Market and Pao’s Bake Shop, the Pacific Islands from Perch, Africa from Nile and beyond for far less than an around the world airfare! Plus Cote d’ Azur, Freekin’ Rican, Kudzu, Holistic Alaye and much more. $60. Nonprofit beneficiary: Shalom Farms. Presented by Libbie Mill-Midtown with additional sponsors Virago Spirits and Cirrus Vodka.
Intimate counter service by the chefs, Danny Lee, Scott Drewno and Jason Alley at the soon to open Bingo, from Comfort and Pasture co-owners Jason Alley and Michele Jones, Saison owner Jay Bayer and local businessman Ted Ukrop who will bring this more than 11,000 square feet of space back to life. Nonprofit beneficiary: FeedMore. Choice of 2 seatings: 6 or 8:30 p.m. Alcohol not included. $90.
Chef David Dunlap went to Charleston Food and Wine and brought back a new friend, The Macintosh's Jacob Huder. 6 course Truffle dinner. Choice of two seatings: 5:30 or 8 p.m.. See how Broad Street melds with The Battery. $125.
This bus tour of stops marking civil rights history in Richmond and Virginia, including the site of the Eggleston Hotel in Jackson Ward. Neverett Eggleston III will share his family's legacy in food and at the forefront of movement. Nonprofit beneficiary: Richmond Food Justice Alliance. Lunch will be served. $55
Visit Autumn Olive Farms where the Trainum family raises heritage pork for a tour and lunch prepared by Joe Sparatta and Lee Gregory of Southbound, Ian Boden of The Shack and Bryan Hollar of Reunion Bakery with wines from Ox-Eye Vineyards. $125 inclusive.