Saturday, Nov. 3rd on the Boulevard
8:30 am – 4:00 pm
presented by Hatch Kitchen RVA
Saturday’s Food U Demo Day will be held at our Cook's Campus on the Boulevard. Learn from some of the nation's best chefs. Go behind the scenes at VMFA and Virginia Museum of History & Culture. Sample everything from 18th-century, wood-fired baked goods to modern-day spirits made in Richmond. Book-signings, demos, panel discussions and more. With your ticket to Food U, you’ll select from several talks and cooking classes held throughout the day, as well as sample from purveyors such as Birdies Pimento Cheese, Nightingale Ice Cream Sandwiches, Canon & Draw, Pleasure House Oysters, Topo Chico, Ironclad Distillery, Twenty Paces, Virago Spirits, Hubs Peanuts and many more in our Tasting Hall at VMHC. Media sponsor Heritage Radio Network. Sponsored by Virginia Museum of History & Culture.
You will choose your classes after you purchase your tickets. We'll email you your options and refresh your memory at registration! Check in at Virginia Museum of History & Culture. Grab coffee on us and some 18th-century breakfast treats from Charleston chef Justin Cherry and his traveling oven. Buy your books for signing, too! At noon the Tasting Hall opens, with Virginia vendors sampling and selling. Also 12-4, eavesdrop on Heritage Radio Network's live interviews with movers, makers and shakers in the food and beverage arena.
Kick-off talk with Carla Hall at VMFA
The Art of Food Tour
From accounting to modeling, from private catering to Top Chef, from The Chew to her new gig on GMA, chef Carla Hall has consistently reinvented herself. Bon Appetit’s Julia Kramer interviews Carla about her newest chapter, her new book, “Carla Hall's Soul Food: Everyday and Celebration,” and her activism. Sample and book signing.
Amuse Executive Chef Greg Haley and Pastry Chef Juana Straus will lead you through the many kitchens within the VMFA — one of only a few museums in the country with its own culinary arm. End with a brunch cocktail at Amuse and find out how they will reflect the next exhibition in what they serve. Limited to 15.
11:15 am - 4:00pm
Full day's schedule announced. Ticketholders will be emailed their options so they can choose their schedule.
SOMETHING OLD SOMETHING NEW
The Lees Bros, Matt and Ted Lee, are authors of three of their own award-winning cookbooks on Southern food, however, they’ve taken a turn — developing a bootcamp for future cookbook writers (Michael Twitty attended) and reissuing vintage cookbooks. “It’s natural, given the proliferation of new titles every year, for people to want to look back to the classics to know: how did we get here?” Hear the story of the Galloping Gourmet, Princess Pamela and others! Sample and book signing.
The mother of the modern craft cider industry in Virginia, Diane Flynt was a pioneer when she chose to plant cider apples in the Southern Appalachians in the late 1990s. Twenty years later, a proliferation of growers and producers quench our thirst around the state. Apple expert Jason Bowen joins Courtney Mailey of Blue Bee Cider to teach you about heritage apples and their many flavors. Sample. Note: Courtney will sub for Diane who is unable to attend.
A PERFECT BLEND
Before the American Revolution, the most popular spirit in taverns was rum, before the Brits began taxing it. With the founders of new Richmond-based Virago Spirits, learn about rum making and taste the classic rum styles. Then find out how they came up with their blend. 21 and up. Sample.
FOODIES and FOODE
Top Chef alum and all-around FFF favorite Joy Crump of Foode and Mercantile in Fredericksburg demos a dish that will demand you drive up I-95 to visit her award-winning spots soon. Limited to 20.
FIRE ON WHEELS
"Baking with wood fire is super different because it's residual," Justin Cherry told Charleston City Paper. “It's no easy task and something American colonists did entirely by feel.” The former manager of Husk's wood-fire bread program for three years, Cherry will show us the secrets of making a half-crown loaf and other treats in his historically accurate 3,000-pound wood-fired oven. Sample.
FIND YOUR MATCH: SPEED DATING WITH VIRGINIA WINE
Experience an intimate tasting of compelling Virginia wines. You will have a chance to taste through and ask questions about these wines with the winemakers themselves. Hear firsthand from local vintners the story behind each wine selection and how each wine embodies Virginia. Sample--21 and over.
A HEAD OF THE REST
Richmond personal chef, clean-eating expert and author Keva Miller of Feedshine looks to the bounty of fall and zeroes in on making kale and cauliflower main dish stars. Meet Keva, hear her transformational story and sample her dishes. Demo and sample.
Visiting Texan Executive Chef Ryan Lachaine taps into his Ukrainian roots to share his supped-up version of his grandmother’s pierogis. Learn his family history as he shows you how to make the perfect dough and make fillings that satisfy. Limited to 20. Demo and sample.
INTO THE STACKS
Go behind the scenes with archivists at the Virginia Museum of History and Culture, where we will go on whirlwind tour of Virginia’s food past — seeing items from the collection that speak to the way food has played an active role in our history, as a community anchor and economic driver. From Berkeley Plantation’s claim to have held the true First Thanksgiving, to Richmond’s modern allure as one of the best food cities in the country, Virginia’s culinary history spans more than 400 years of European, African American, and Virginia Indian influences Behind the scenes tour of fascinating food-related finds in the collection of Virginia Museum of History & Culture.
GARDEN & GUN'S FORGOTTEN RECIPES OF THE SOUTH
From beaten biscuits and tomato pudding to sweet potato candy and cracker salad, these old-school classics are making a comeback. Phillip Rhodes, the executive managing editor of Garden & Gun, shares the stories of these recipes with samples along the way. Sample and book signing.
REAL EAST COAST SEAFOOD
With Chris Ludford of Pleasure House Oysters, tour the waters of Virginia and sample the riches of the bay, ocean and rivers that sustain us during this guided tasting. Dave Pasternack shares his perspective. Sample.
A MEAL WITHOUT WINE (AND CHEESE) IS BREAKFAST
Just in time for the holidays, the dynamic duo of cheesemonger Joshua Franklin and wine expert Nathan Conway of Brenner Pass and Chairlift share their knowledge about pairings that will wow you and your guests well into the new year. Demo and sample.
FRANC-LY SPEAKING-an exploration of the Cabernet Franc grape with Master of Wine-Jay Youmans.
Cabernet Franc is the most widely planted red grape in Virginia today. In 2017, it ranked ahead of both Merlot and Cabernet Sauvignon. Join Jay Youmans MW for an in depth look at Cabernet Franc as he explores the ancestry and characteristics of this French grape variety. We will taste several wines from Virginia and see how they compare with wines from the Loire Valley, France, Napa Valley, California, and Mendoza, Argentina.
NEW YEARS TAMALES
Santa Monica’s Brittany Cassidy, who will be the chef de cuisine of the upcoming Birdie G’s, brings the story of her family’s Latin heritage and her family’s holiday tradition: tamales with her grandmother’s chili con carne. Demo and sample. 2:00 PM
HERITAGE BIRDS and HEIRLOOM SEEDS
Warren Brothers of Brothers Farm (and A Chef's Life fame), Heather Coiner of Little Hat Creek Farm, Tanya Cauthen of Belmont Butchery and Kevin Jamison of Commune talk the future of preserving the tastes of the past.
BIRDS AND BUBBLES
Robert Jones, Master Sommelier-Kysela Pere et Fils, LTD, will help you master the art and science of pairing wines with foods that you might not think of pairing with vino. 21 and up. Sample.
CAST IRON IS HOT
Katie Hoffman and Brett Tiller of Vintage Kitchen Cast Iron and Collectibles tell you how to choose cast iron, use it, clean it, and maintain it. Bring your questions—and
even your cast iron! Sample.
THE ART OF FOOD TOUR
(Repeat of 10 a.m.) Amuse Executive Chef Greg Haley and Pastry Chef Juana Straus will lead you through the many kitchens within the VMFA — one of only a few museums in the country with its own culinary arm. End with a cocktail at Amuse and find out how they will reflect the next exhibition in what they serve. Limited to 15.
Thanks to our presenting Food U sponsor Hatch Kitchen!