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.

Purchase a Sunday bundle ticket for two FFF Events, Food U and The Fifth Annual Dabney Dinner! $125

Purchase a Sunday bundle ticket for two FFF Signature Events, Food U and Smoke on the Water! $125

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]

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

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.

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!

Walk down the famous Jefferson staircase in your best food-forward costume for awaiting cash and prizes. Then dive into savory bites, Halloween candy-inspired desserts and drinks inside Lemaire. $50

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.

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.

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.

It's a feast of commonwealth proportions when Virginia takes on Massachusetts in a head-to-head showdown for the title of first (and best) Thanksgiving. It’s a dine-around with multiple chefs, including Will Gilson of Puritan & Co, Tiffani Faison of Sweet Cheeks Q, Michael Hall of Spoonbread, Joy Crump of FOODE and Mercantile, Jason Bullard of Graduate Richmond, Velma Johnson of Mama J’s and Edwards Virginia Ham. Wine and cider from Virginia Wine Board plus Virginia beer and Ironclad Distillery bourbon. Cider tastings with Diane Flynt of Foggy Ridge Cider, contests, frivolity and plenty of food and drink! Presented by C.F. Sauer with additional sponsors American Evolution, Virginia Wine Board, Ironclad Distillery and Hayden Flour Mills. Nonprofit beneficiary: Tricycle Urban Ag. $60.