Food U 

Sunday, Nov. 3rd at the Virginia Museum of History and Culture; 11:00 am – 4:00 pm

Virginia Museum of History and Culture

FULL SCHEDULE BELOW Registration opens at 10 a.m. From 11 a.m. to 4 p.m. come be inspired by the food and words of some of the nation’s food revolutionaries. Come meet 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. Many other demos and tastings. And don’t forget a Tasting Tent with 20 local producers. Also sit in on The Sporkful’s live podcast at 1 p.m. with James Beard-winning host Dan Pashman. Full schedule below! $50. We will email you a class selection survey after you purchase a ticket.



Food U 2019 Schedule

10 am
Doors open + registration

  • View the exhibitions: “Determined: The 400-year Struggle for Black Equality,” and “The Story of Virginia” with new LGBTQ artwork and collection pieces

  • Join us for Rostov’s anniversary coffee bar, pastries and book buying and the opening of the tasting tent by 10:30.



11 am – 12:30 pM

Choose one of three choices:

  1. Risk and Re-invention: What Jeff and Dan Learned from the World’s Greatest Chef

    Tent on Arthur Ashe boulevard

    Join Esquire’s food and drinks editor and author of the new book “Hungry,” Jeff Gordinier, and Brigaid founder and former Noma head chef Dan Giusti in a wide-ranging conversation about the need to make change, now, moderated by Todd Waldo. We’ll end the event with a $1.25 School Lunch Throwdown contest with three chefs, including Foode’s Joy Crump, former Southbound chef Craig Perkinson and Brewer’s Waffles Josh Reed. Sample their entries.

  2. Drinking in the Stacks with Virginia Wine

    Meet at the base of the stairs inside the VMHC.

    Go behind the scenes with curators at the Virginia Museum of History and Culture and begin with American Heritage chocolate and a glimpse at the 1742 Williamsburg edition of The Compleat Housewife, the first cookbook published in America with recipes for preparing food and lots of brewing. From there, explore food-focused items in the vast collection, and end with the history of Virginia’s wine through six sample pours, in the VMHC’s rare book library. Limited to 30.

  3. Tasting Tent Confidential

    Meet in VMHC bookstore.

    Start this special guided tour of the VA’s Finest Tasting Tent with a lesson on knife-making and sharpening by maker Brent Stubblefield of Join or Die Knives. Then peer into Justin Cherry’s mobile Colonial-style oven where you’ll sample what early settlers planted and ate. Move on to meet staff from A. Smith Bowman Distillery, a Virginia micro-distillery focusing on premium spirits that produced the “World’s Best Bourbon” in 2017 for its John J. Bowman Single Barrel at the World Whisky Awards.

    Virginia’s Finest Tasting Areas also will include:

  • Hubs Peanuts

  • Birdie’s Pimento Cheese

  • AR’s Hot Southern Honey

  • Cirrus Vodka

  • Mother Shrub

  • Truckle Cheesemongers

  • 3 Sisters Cheese Straws

  • Cardinal State Butcher

  • American Heritage Chocolate

  • Back Pocket Provisions

  • Richland’s Creamery

  • Northern Neck Popcorn

  • Red Root & Co.

  • Clark + Hopkins

  • Route 11 Potato Chips

  • Salsas Don Sebastian

  • UnMoo

  • Lindera Farms



Break, sample in the tent



1:00 pm - 2:30 pm
Session 2

Pick one of three:

  1. A.Food Science and Art: An Unlikely Pairing. SPORKFUL LIVE PODCAST TAPING.

    → At the VMHC Theater

    The No. 1 food podcast in America is taping live at Fire, Flour and Fork. Join Sporkful host Dan Pashman for a special presentation about Virginia wine and “cheese.” Together with UnMoo founder/vegan cheese chemist Josh Kadrich and self-described wine and dirt lover, French-born Matthieu Finot of Virginia’s King Family Vineyards, listen to how both have combined science and art in what they do.

    The Sporkful show has won Best Food Podcast at the James Beard Awards, the Webby Awards, and the Saveur Award. Dan is also a contributor to NPR and the host of Cooking Channel’s You’re Eating It Wrong.

    Product sampling preceding and book signing of “Eat More Better” following.

  2. This Season’s Most Anticipated Release: Toni Tipton-Martin’s “Jubilee: Recipes from Two Centuries of African American Cooking.”

    → In the VMHC Library

    Toni Tipton-Martin makes a return to FFF with another seminal new book, “Jubilee: Recipes from Two Centuries of African American Cooking,” which debuts the week of Nov. 3. A Sept. 16 New York Times review said: Toni Tipton-Martin’s cookbook “Jubilee” is her follow-up to “The Jemima Code,” an annotated bibliography of African-American cookbooks. … ‘Jubilee’ isn’t a history lesson. It’s a celebration of African-American cuisine right now, in all of its abundance and variety, and a vital reminder that creative cooks are constantly adapting and updating it.” Come hear the stories behind the book and sample a recipe from it. Introduction by the editor of The Local Palate, Peggy Loftus. Book signing follows.


    → Classroom B

    What are the essential bottles for your home bar? What do you already have in your pantry that could be used for cocktails at home? Entertaining with low waste and low cost cocktails is much easier than you think, thanks to Alewife’s Katy Best and Andon Whitehorn! Plus sample some simply replicated classic cocktails with Virginia favorites Cirrus vodka and A. Smith Bowman bourbon. Limited to 30.

    Break, sample in the tent



3:00 pm – 4:00 pm

From Passion to Practice to “Chopped”: Q&A with Maneet Chuahan.

→ VMHC Theater

A longtime “Chopped” judge on the Food Network and a Culinary Institute of America graduate, Maneet has found great success, currently owning four Nashville restaurants and two breweries, and appearing on several networks. She’s been on The Next Iron Chef, on The View on ABC, and served as a contributor to the Today Show. Born in India, she attributes much of her success to the Welcomgroup Graduate School of Hotel Administration in India. The Local Palate’s associate editor Emily Storrow will moderate. Book signing follows.

Bibingka Baking: A Filipino Holiday Tradition

→ Class Room A

Publix Aprons Cooking School Senior Resident Chef Willie Hernandez shares the stories of his family’s holiday traditions and demonstrates one of his favorite dishes: his great-great aunt’s cream cheese bibingka, a traditional Filipino cake baked in clay pots popular at Christmastime. Limited to 30.


→ Tent on Arthur Ashe Boulevard

Meet winemakers from all over the state as you visit five tables in the course of 60 minutes, sampling at each table and learning the stories behind the wines. Tent will close promptly at 4:30. Limited to 50.