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.”)

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):

1700s

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

1800s

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

1900s

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

2000s

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

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

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

An eight-course seasonal dinner with Antonin Mousseau-Rivard of LeMousso and Lepetit Moussowith five beverage pairings to be served https://lemousso.com/  $185. First seating: 5:30 PM Second seating: 8:00 PM

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.

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.

Maybe not, but at Adarra, it always is. Lyne and Randall Doetzer take guests through a flight of biodynamic wines in their cozy new space, with plenty of Spanish-inspired snacks along the way. $55. 2 to 4 p.m.

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

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).

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

DinnerXMusicXFabulousXSurprises

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

Bring your appetite for food and art as chef J Frank and curator Jay Barrows team up to take you on a gustatory and arty tour in Frances Lewis's lovely home. Doors open at 6. $130.

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.