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The Fire, Flour & Fork folks have just thrown down the gauntlet for food and wine festivals — so much talent in this city last night and through the weekend, done in such a different manner. — Travis Croxton, Co-owner of Rappahannock River Oysters https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1499291996054-LLV8MIV929AUG7585FWH/image-asset.jpeg About https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1493992034310-DECWH9XQTZE424F5E6KR/image-asset.jpeg About https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1633446255061-04V88ZB24KW4GM9ITS02/bryce.jpeg About - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1493995026067-6U67IH7ICWSUTTIL4OQV/image-asset.jpeg About https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1500042600206-63J21P8JJQMT7IWI0UB0/image-asset.jpeg About https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1493995134014-HZV880E22IW9C4YUV0LL/image-asset.jpeg About https://fireflourandfork.com/press daily 0.75 2020-09-26 https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1493992590056-TLJ7WEZ0K9WZ98YF3OU4/image-asset.jpeg Press - The second iteration of Richmond, Virginia’s culinary darling, Fire, Flour, & Fork brought an array of chefs, mixologists, and those truly enthused by food together for a festive five-day celebration. - Jai Williams, The Daily Meal https://fireflourandfork.com/contact daily 0.75 2021-09-27 https://fireflourandfork.com/visiting-guests-headshots daily 0.75 2019-10-28 https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566944721225-PCGQOD91CK35PMZKSSS1/VishweshBhatt.jpg Visiting Guests Headshots - Vishwesh Bhatt (Photo credit: Nicole DuBois) 2019 James Beard Foundation's Best Chef South and Southern Living Southerner of the Year, Vishwesh Bhatt joined City Grocery in 1997. Under the tutelage of Chef John Currence, Bhatt began working as a line cook. After a brief hiatus to earn his Culinary Degree from Johnson & Wales University, Vishwesh returned to the City Grocery Restaurant Group as Catering Chef in 2002. In 2009 Chef Bhatt opened SNACKBAR, where using his years of culinary experience and exposure to worldwide cultures, has created a menu that intertwines Southern and subcontinental Foodways. His work earned him a People's Best New Chef nomination from Food & Wine in 2011. SNACKBAR has been recognized by local and national media as one of the finest restaurants in the South. Vishwesh resides in Oxford with his wife Teresa and their pets Tula and Bitbit. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566944721225-PCGQOD91CK35PMZKSSS1/VishweshBhatt.jpg Visiting Guests Headshots - Vishwesh Bhatt (Photo credit: Nicole DuBois) 2019 James Beard Foundation's Best Chef South and Southern Living Southerner of the Year, Vishwesh Bhatt joined City Grocery in 1997. Under the tutelage of Chef John Currence, Bhatt began working as a line cook. After a brief hiatus to earn his Culinary Degree from Johnson & Wales University, Vishwesh returned to the City Grocery Restaurant Group as Catering Chef in 2002. In 2009 Chef Bhatt opened SNACKBAR, where using his years of culinary experience and exposure to worldwide cultures, has created a menu that intertwines Southern and subcontinental Foodways. His work earned him a People's Best New Chef nomination from Food & Wine in 2011. SNACKBAR has been recognized by local and national media as one of the finest restaurants in the South. Vishwesh resides in Oxford with his wife Teresa and their pets Tula and Bitbit. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533914699389-2FS9AIT2XD456CVNVLAW/IanBoden_bySeraPetras.JPG Visiting Guests Headshots - Ian Boden Bio to come. Photo by Sera Petras. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533998463820-QM1O176XGAZVY7DJHTZL/theLINE_erik.jpg Visiting Guests Headshots - Erik Bruner-Yang An agent of alternatives, Erik Bruner-Yang creates space. Through his Washington, D.C.-based concept development company, Foreign National, he offers an alternative: food and space as commons. There exists a constant dialogue of community, culture and progress. Bruner-Yang’s restaurants are instinctual; contemporary yet habitual, including Maketto, a three-level Asian market with a retail store, coffee shop, and restaurant; and at the LINE DC hotel – Brothers and Sisters, serving American classics from Taiwanese and Japanese points of view; and Spoken English, a standing-room-only space modeled after Japanese tachinomiyas. His restaurants have received numerous accolades, from Bon Appetit magazine’s 50 Best New Restaurants 2018; to Thrillist’s Best New Restaurants 2018 and RAMMY’s Best New Restaurant 2019 for Spoken English. Born in Taiwan and raised in the States, Bruner-Yang has been credited for introducing D.C. to ramen in 2011 with Toki Underground. He is a multi-James Beard finalist, and was named Starchefs’ Rising Star D.C. Restaurateur 2018. His latest collaboration is as Executive Chef with &pizza. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565927043298-YQLERC5V7Z9WTVB61R1F/DBurtka+Head+Shot.jpg Visiting Guests Headshots - David Burtka David Burtka is a chef, caterer and award-winning actor who released his first cookbook, Life is a Party, on April 16, 2019. The book is a spinoff from his 2016 Food Network special, Life’s a Party with David Burtka, which won a Telly Award and 1stPrize at the New York Film and TV Awards. The cookbook will showcase his expertise in preparing delicious recipes and celebrating a variety of occasions with guests. Burtka earned a BFA from the University of Michigan and studied at the William Esper Studios in New York. This talented Le Cordon Bleu chef is a firm believer in sustainable food fresh from the farmer’s market, butcher, or garden to the table. David Burtka gained valuable experience training under Mario Batali at the award-winning Babbo ristorante in NY, award-winning pastry chef and author Gina De Palma, as well as Iron Chef Cat Cora and the French Laundry’s Thomas Keller. David and his catering company Gourmet M.D. had the pleasure of preparing meals for some of Hollywood’s elite like “Mad Men’s” John Hamm and Christina Hendricks, Zac Efron, Vanessa Hudgens, “Glee’s” Jane Lynch, “How I Met Your Mother’s” Cobie Smulders, Sarah Silverman, Elton John, Katy Perry, Elon Musk, and has even made pizza for Oprah. He has been seen in cooking segments on “Barefoot Contessa,” “E! News,” “Home Made Simple,” “Rachael Ray,” “The Kitchen,” “Celebrity Dish,” “The Fablife,” and “The Chew.” He has been a guest judge on shows such as “Beat Bobby Flay,” “Top Chef Masters” “Rupaul’s Drag Race” and “Iron Chef.” His recipes have been featured in People Magazine, Us Weekly, Food Network Magazine,andFood and Wine Magazine. Burtka was most recently seen starring as Brian Howard in David Hyde Pierce’s musical comedy It Shoulda Been Youat the Brooks Atkinson Theatre. He has also been seen in the Broadway production of Edward Albee’s The Goat or Who is Sylvia and Sam Mendes’ production of Gypsy, for which he garnered a Fred Astaire Award nomination for his portrayal of Tulsa. Previously, he earned the Clarence Derwent Award for his role as The Boy in the American premiere of Edward Albee’s The Play About the Baby. Burtka starred in the World Premiere of the musical The Opposite of Sex in San Francisco, later reprising his role at The Williamstown Theatre Festival. He has appeared regionally at The Hollywood Bowl, Alley Theatre, Paper Mill Playhouse, North Shore Music Theatre, and the Weston Playhouse. Additionally, David’s one man show Burtka, David played a sold out engagement in November 2014 at 54 Below. His film credits include Dance-Off, Annie and the Gypsy, Regrets Only, A Very Harold & Kumar 3D Christmas, and Hollywood Ending, under the direction of Woody Allen. Perhaps best known to television audiences for his recurring role on “How I Met Your Mother,” Burtka appeared on Ryan Murphy’s award-winning FX horror anthology, “American Horror Story: Freak Show.” Most recently, he was seen on Netflix’s “A Series of Unfortunate Events.” Burtka recently produced the relaunch of Wigstock, the outdoor drag festival and legendary annual event that dominated drag culture from 1985 until 2003. His producing credits also include CBS’s “The Night Shift” pilot. David grew up outside of Detroit, Michigan, and earned a BFA from the University of Michigan before studying at the William Esper Studios in New York. David lives in New York with his husband, Neil Patrick Harris, and their twin children, Gideon and Harper. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565926396525-NIEE6R003QJYPSS3OXR5/Maneet+Chauhan_AmeliaJMoorePhotography.jpeg Visiting Guests Headshots - Maneet Chauhan Chef Maneet Chauhan is the founding partner and president of Morph Hospitality Group in Nashville, Tennessee. She is a recipient of the 2012 James Beard Foundation Broadcast Media Award for her role as a permanent judge on Food Network’s “Chopped,” and sits on thepanel of judges for Food Network’s “Wedding Cake Championship”. She has also written her own cookbook, Flavors of My World. A graduate of the Culinary Institute of America, Chef Chauhan worked in some of the finest hotels in India before the start of her professional career in the States. Heavily lauded by print and broadcast media in the United States and abroad, Chef Chauhan has been featured in publications such as Bon Appétit, Food & Wine, The Local Palate, Wine Enthusiast, USA Today,m Wall Street Journal, New York Times, New York Post, Times of India, The Telegraph and more. Her television appearances include “The View,” “CBS This Morning’s The Dish, “Iron Chef” and “Next Iron Chef” (Food Network). She has worked as executive chef in successful ventures such as Vermilion in Chicago, which received accolades from Chicago magazine, Esquire, Time Out and Wine Enthusiast under her leadership. Chauhan is the founding partner of Morph Hospitality Group in Nashville, Tennessee, which includes restaurants Chauhan Ale & Masala House, Tànsu ǒ, The Mockingbird and Chaatable. She is also the co-owner of Mantra Artisan Ales in Franklin, Tennessee. A native of India, Chef Chauhan chose Nashville for her first namesake restaurant after being contacted by developer Moni Advani to come down to Music City for a visit. It was during her first trip that she fell in love with the city and its people and decided to stay. The Music City chef is a passionate advocate for the March of Dimes, and now lives in Franklin, Tenn., with her husband, Vivek and their daughter, Shagun and son, Karma. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533781806285-OFULK1TJM6VAANCOXDCJ/HalfCrownBake088-Edit+-+Edited.jpg Visiting Guests Headshots - Justin Cherry I spent my childhood days watching and learning to bake from my Mother and Grandmother, who had worked in her father’s bakery after school making rolls and bread. Hunting and fishing with my Dad and brother taught me to respect the product. I am a history geek in every way, since my family became involved with living history in 1989. After an injury in College football, my dreams switched from the field to the kitchen. I had brief stints cooking in Pennsylvania followed by 2 years in coastal Maine. After a stage at McCrady’s in Charleston I was intrigued by charcuterie and went to do an apprenticeship under world renowned butcher Dario Cecchini at Panzano in Chianti, Italy. Working for Dario changed my life. It made me realize that getting up and loving what you do everyday is rare, do whatever you have to do to achieve this! I went back to the states after my apprenticeship was over and got a job as the butcher at Husk Restaurant under Chef Sean Brock and Chef De Cuisine Travis Grimes. The next 7 years I worked for the Neighborhood Dining Group at various positions and developed the charcuterie and bread program at Husk. Half Crown Bakehouse was born from my love of history and food. All of the people in my life have inspired me in some way to make this vision real. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534457810352-S5Z4VS8QWK74DIDZWHCS/Headshot.jpg Visiting Guests Headshots - Marcelle Afram ORIGINALLY FROM SILVER SPRING, MD, MARCELLE AFRAM GREW UP IMMERSED IN THE RESTAURANT INDUSTRY, ASSISTING HER PARENTS IN THE KITCHENS OF THEIR MOM & POP PIZZA SHOPS AND LEBANESE RESTAURANTS. IN HER EARLY CAREER SHE TRAVELED AND TRAINED THROUGHOUT SPAIN UNDER MANY NOTABLE CHEFS. LATER IN LIFE, MARCELLE WORKED FOR STIR FOOD GROUP UNDER BRYAN MOSCATELLO. AS EXECUTIVE SOUS CHEF AT POTENZA, MARCELLE CREATED THE ACCLAIMED RESTAURANT’S PIZZA PROGRAM, AND LATER MOVED TO ZOLA WINE & KITCHEN AS THEIR CHEF DE CUISINE BEFORE OPERATING HER OWN CONSULTING BUSINESS. SHE ULTIMATELY LANDED AT BLUEJACKET BEFORE THE OPENING IN OCTOBER 2013. AT BLUEJACKET, MARCELLE DRAWS ON HER ITALIAN AND MEDITERRANEAN CULINARY TRAINING WHICH INSTILLED IN HER THE APPROACH TO USE ONLY THE BEST INGREDIENTS OF THE SEASON, BY BUILDING CLOSE RELATIONSHIPS TO LOCAL FARMERS AND PURVEYORS. BLUEJACKET SERVES A SEASONAL MENU WITH BEER GARDEN FLARE AND PROUDLY SOURCES NEARLY 100% OF ITS PRODUCE AND MEAT LOCALLY. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565931170851-5AH6JLLJZI9B4D4AUTK7/Chef+Opie+Crooks-2.jpg Visiting Guests Headshots - Patrick "Opie" Crooks EXECUTIVE CHEF, A RAKE’S PROGRESS Opie Crooks knew he belonged in the kitchen ever since he started washing dishes and bussing tables at age 14. He watched the chef and loved the intensity, energy, and urgency involved in the role. In 2006, he graduated from Le Cordon Bleu’s Atlanta campus and immediately jumped into a position with legendary Chef Roy Yamaguchi at the Atlanta location of Roy’s Hawaiian Fusion Cuisine. Crooks spent nearly a decade working for Yamaguchi, becoming a chef-partner and moving between Atlanta, Jacksonville, and finally Baltimore with a brief stint at Anne Quatranno’s Abattoir in Atlanta in between. In 2013, he left the Roy’s to join forces with Spike Gjerde, first as chef of Shoo-Fly and then as chef de cuisine of Gjerde’s landmark Baltimore restaurant, Woodberry Kitchen, known for an intense focus on the ingredients and traditions of the mid-Atlantic region, serving hyper-local comfort and technically precise food that helped earn Gjerde a James Beard Award for “Best Chef, Mid-Atlantic” in 2015. Admired by his peers for his creativity, energy, and leadership skills, Crooks was named “Best Chef ” by Baltimore’s City Paper in 2015. In 2017, Gjerde and Crooks opened A Rake’s Progress inside The LINE DC hotel in Washington, D.C.’s Adams Morgan neighborhood. Crooks leads the team, applying the strict sourcing ethos to all aspects of the operation, including fine dining, banquets, the coffee shop, and even the hotel’s staff meals. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1531405609316-WL3DE09NU7Z80ZFEK2K0/joy-crump.jpeg Visiting Guests Headshots - Joy Crump A graduate of the nationally accredited Art Institute of Atlanta in the field of Culinary Arts, Joy specialIzes in researching and preparing locally grown, and organic foods. A long-time proponent of farm-to-table cooking, Joy’s philosophy centers around using natural ingredients wherever possible, with a keen eye toward foods grown, farmed, butchered and purveyed in the Southeast and Mid-Atlantic regions. Her food is nestled in the Southern, home-cooked style, but highlights healthy ingredients and a refined presentation while celebrating the seasons’ best offerings. Her culinary career began in Los Angeles working as the caterer and event planner for the President of Capitol Records. There, she hosted countless functions for musicians and executives, sharpening her skills in presentation and large-scale planning. At the same time, she worked on private events for Warner Bros. Television. She was a go-to private chef for actors and executives on Warner’s television series and feature films. In 2005, Joy relocated to Atlanta Georgia, where she attended the Art Institute of Atlanta. While working on her degree, she studied under Chef Bradley Rouse, head chef for the NBA team The Atlanta Hawks. There, Joy worked closely with Chef Rouse planning menus and preparing meals for the private dining facility for both the NBA players and their families. There was a particular focus on the specialized athlete’s diet. Upon graduation from the Art Institute, Joy began cooking at Woodfire Grill as an apprentice to Chef Micahel Tuohy. Chef Tuohy has been credited with shifting the local / organics / farm-to-table practices from Northern California to the Atlanta restaurant scene. At Woodfire Grill Joy cultivated her skills in several methods of cooking, including meat curing, butchery, fruit preservation, sauce-making and wine-pairing. She worked closely with local Atlanta farmers and purveyors, and learned the art of fine seasonal cooking in an upscale atmosphere. In 2008, Tuohy turned the ownership of Woodfire Grill over to Chef Kevin Gillespie (“Top Chef” Contestant, Season 6). Chef Gillespie remains there currently, and Joy proudly worked on his team for nearly two years. Additionally, Joy has had the honor of cooking directly with some of the South’s finest chefs, including Virginia Willis, author of the nationally-acclaimed cookbook, “Bon Appetit, Y’all; Chef Ford Fry, Chef/owner, JCT Kitchen & Bar; Chef Hilary White, Chef/owner, The Hil at Serenbe Farms; Chef Scott Peacock, former Executive Chef at the award-winning restaurant Watershed in Decatur, and Chef Kevin Rathbun of Rathbun’s, Krog Bar and Kevin Rathbun Steak. In 2008, Joy founded FOODĒ as a home-based private event and catering company in Atlanta. In 2010, FOODĒ grew to a physical location on Caroline Street in Historic Downtown Fredericksburg. There, Joy and her team pride themselves in putting their key philosophy into practice for their guests and clients. Namely, they provide a large variety of seasonal, market-fresh, natural and organic meals prepared in a comfortably refined style. FOODĒ Fredericksburg opened in January, 2011. Joy appeared on Season 12 of Top Chef last fall and her signature Chicken & Waffles won the Virginia is for Lovers Culinary Madness Challenge in April. In spring 2015, she opened her second restaurant, Mercantile, in Fredericksburg. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565958527629-DQKTMIF4X6CLIH2MRIZ8/Caitlin+Freeman.jpg Visiting Guests Headshots - Caitlin Freeman A self-taught baker, Caitlin Freeman was the resident pastry chef for Blue Bottle Coffee, and former owner of the San Francisco cake and sweets shop Miette. At both Blue Bottle and Miette, Caitlin made a name for herself creating simple and lovely cakes, cupcakes, and coffee-time treats using local and organic ingredients. Inspired to bake by the confectionary paintings of California painter Wayne Thiebaud, she saw her chance to re-create those very cakes when Blue Bottle opened a café in San Francisco Museum of Modern Art. Four years and many art-inspired desserts later, she wrote the book Modern Art Desserts to chronicle the desserts, inspiration, and adventures that happened when combining art and cake. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565927287837-FC2YFAOYREMSPBS0IGXQ/JeffGordinierbyAndre.jpg Visiting Guests Headshots - Jeff Gordinier Jeff Gordinier is the food & drinks editor of Esquire magazine and the author of Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World. His work has appeared in publications such as Real Simple, Details, Entertainment Weekly, Elle, Outside, Travel + Leisure, the Los Angeles Times, and the New York Times. He lives north of New York City, close to the Hudson River, with his wife, Lauren Fonda, and his four children. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534332804532-ZPMJ12PHWJ8KK5JKT62W/jamison.jpg Visiting Guests Headshots - Kevin Jamison Kevin Jamison is the owner of Commune restaurants in Virginia Beach and Norfolk as well as the 21 acre sustainable farm, New Earth Farm. Kevin studied in Rome, Italy where he received his MA in International Law and Development focusing on food security from St. John's University. He is a co-founder of the non-profit organization Community Development International (CDI) which focuses its efforts on sustainable food and environmental protection projects in the US and in Haiti. Kevin has served as Director of the European Affairs Committee at the United Nations Association, Director of the Center for Global Development at St. John's University and currently as the President of Virginia Beach's Vibe Creative District Business Association. He is passionate about education and sustainable food systems and is an avid art collector. Presently Kevin is working on the buildout of a new 2,600 square ft bakery in Virginia Beach slated to open this fall. Photo by Jessica Shea. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565958356341-IKZFU4X27E1MCV64JW3D/image-asset+%281%29.jpg Visiting Guests Headshots - Ashbell McElveen Ashbell McElveen was born into a South Carolina family that thought good food was a birthright. With his father, mother, and aunts as teachers, McElveen learned classic low country and other southern cooking styles, traditional smoking and curing of meats, barbecue, and even the making of bourbon and moonshine. Uncovering the roots of southern American foodways and the preservation of his and other families’ treasured recipes is both his mission and his passion. At age 19, Chef Ashbell went to France for a year of academic study. Hungry for hands-on experience in the kitchens of Paris, he stayed an extra year working in restaurants, learning French regional cookery. After completing his undergraduate study in the U.S.A., Chef Ashbell promptly returned to France. He attended La Sorbonne during the academic year and spent summers working in more restaurants, including Haynes, Paris’ famous soul food restaurant started by Leroy Haynes. In the 1990’s “Chef Ashbell,” the TV personality was born. Chef Ashbell became a regular on WNBC’s Weekend Today Show with Matt Lauer, where he cooked the foods of New York City’s melting pot. McElveen was seen as a local champion of ethnic cuisine by a population that had been previously ignored by mainstream network television. In 2003 Chef Ashbell became the only American chef invited to open a cafe in a British Royal Park. The Toyo Ito-designed pavilion for the Serpintine Gallery opened in Hyde Park in summer 2003. Ashbell’s at the Serpentine Gallery provided a southern-style American nosh -- the likes of which had never been experienced before in London town! Later that year Chef Ashbell opened the eponymous Ashbell’s restaurant in Notting Hill, serving American southern regional cuisine. Ashbell’s received four stars from A.A. Gil in his review for the Sunday Times of London. Chef Ashbell became a regular contributor on BBC’s Good Food Live, amassing more fans across the pond. His frequent television appearances and online catalogue of recipes for the top-rated show drew raves and downloads. Later, Chef Ashbell moved to Bristol, spending several years researching the British roots of Southern U.S. cooking. He penned a monthly column for Clifton Life Magazine, showcasing the creative ethnic dishes cooked by expats living in the area. A highlight of his time in Bristol was creating an installation of an American jazz and southern food experience for the historic Ashton Court Manor. Following the Hurricane Katrina disaster of 2005, Chef Ashbell spent over one year in New Orleans. He worked to restore fresh food markets in the Lower Ninth Ward, and helped to launch the Renaissance Project. After 12 years living in London and Bristol, Chef Ashbell returned to the U.S.A. in 2012. He started the Real Soul Food Company to topple the narrow and negative depiction of “soul food” by producing innovative, high-quality and healthy products. In 2014, The Real Soul Food Company launched its first line of smoked meats. Branded as Ashbell’s Smokehouse Deli, the all-natural turkey meat line features cured turkey pastrami and turkey bacon. The secret recipe is inspired by the traditional southern curing process. The Ashbell’s Smokehoue Deli line is currently available in selected restaurants and delicatessens in Philadelphia, as well as through select New York area CSA’s. Chef Ashbell created the James Hemings Foundation in 2014 to study, document, educate, and preserve African Americans’ contributions to American iconic food and drink. He is currently writing a book and screenplay on the life of James Hemings. Chef Ashbell is proud to call Philadelphia, the birthplace of American Independence, his home. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565925711004-W37X4T5UDO5RG5TYX04F/Bonnie+Moore.jpeg Visiting Guests Headshots - Bonnie Moore Bio to come. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565927958755-G2IJF3CS58X8XNF2ERJV/lepetitchefMontreal.jpg Visiting Guests Headshots - Antonin Mousseau-Rivard Bio to come. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565925744822-XDRPIJE4SR5VTYPNI8BJ/Patrick.OConnell.jpg Visiting Guests Headshots - Patrick O'Connell Chef/Proprietor - The Inn at Little Washington Patrick O’Connell, a native of Washington, DC, is a self-taught chef who pioneered a refined, regional American cuisine in the Virginia countryside. His alliance with local farmers and artisanal producers was an adaptation born of necessity 40 years ago when nothing but milk was delivered to the tiny town of “Little” Washington, VA (pop. 133). Long before the farm to table movement had a name, he began cultivating fruitful relationships with his neighbors — many of whom have a strong connection to the land and a heritage of self-sufficiency. The Inn at Little Washington opened in a former garage in 1978 and has evolved from a simple country inn to an international culinary shrine. Its legend is multi-faceted; some view it as a classic, inspirational American success story — reaffirming that dreams can come true. Others focus on The Inn’s pioneering efforts in the evolution of American cuisine. Preservationists marvel at the positive effects such a place has had on one of America’s few remaining unspoiled, historic small towns. Students of business study The Inn as an unlikely business model and try to analyze what makes it work seemingly against all odds. O’Connell has been referred to as “the Pope of American Cuisine”. His orientation is different from most chefs today primarily because he considers himself to be a restaurateur and as the title implies, his goal is to actually restore and heal people – the preparation and presentation of food being but a single element in the process. Selecting The Inn at Little Washington as one of the top ten restaurants in the world, Patricia Wells of The International Herald Tribunehails O’Connell as “a rare chef with a sense of near perfect taste, like a musician with perfect pitch.” O’Connell has authored three books. Over the last 40 years he has been evolving and refining many of the dishes from his childhood, making them relevant in a new century while keeping their soul intact – building a sort of culinary bridge between past and future. His commitment as an Ambassador of American Cuisine has fueled his involvement in the international association, Relais & Chateaux, where he served as President of Relais & Chateaux North America. A member of the Town Council of Washington, Virginia, Patrick’s dedication to community and charitable causes is a focal point in his life – from serving as Chairman of the Architectural Review Board of Washington, Virginia to leveraging his career milestones to benefit national and global charity initiatives. The Inn’s 40th anniversary, widely celebrated in the United States and in France where O’Connell’s love of food began, marked the launch of the Patrick O’Connell Foundation which benefits historic preservation and the culinary arts. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565929418316-69KC0I7P6HG7TAPXRC6N/Luke+Owens.jpg Visiting Guests Headshots - Luke Owens Bio to come. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565927456752-HCO7RDWSU405XTYW1MUU/Pashman_HeadShot_Credit-ScottGordonBleicher.jpg Visiting Guests Headshots - Dan Pashman Dan Pashman is the creator and host of the James Beard and Webby Award winning podcast The Sporkful, which he says is not for foodies, it's for eaters. On The Sporkful, Dan uses humor and humanity to approach food from many angles, covering history, science, identity and culture, economics, and more. Dan is also the creator and host of Cooking Channel's You're Eating It Wrong and a contributor to NPR. He has appeared on The Today Show, Morning Edition, Guy's Grocery Games, Radiolab, WTF with Marc Maron, and more. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1500989712269-ZHXX3WL497KGZ8G8CCAS/Jeremiah+Bacon.jpg Visiting Guests Headshots - Jeremiah Bacon Jeremiah Bacon, a five-time James Beard Foundation semifinalist for Best Chef Southeast, is executive chef and partner of Indigo Road restaurants The Macintosh and Oak Steakhouse. Bacon joined Charleston’s beloved Oak Steakhouse in November 2010 where he presents classic steakhouse fare in an impeccable setting on downtown Charleston’s historic Broad Street. Along with Indigo Road Restaurant Group managing partner Steve Palmer, Bacon brought new-American cuisine to an inviting Lowcountry table when they opened The Macintosh on Charleston’s upper King Street in September 2011. The Macintosh, a James Beard Foundation semifinalist for Best New Restaurant in 2012, showcases a range of local flavors and ingredients throughout its dinner, bar and brunch menus. Under Bacon’s direction, The Macintosh was awarded the coveted recognition as a best new restaurant on Bon Appetit’s annual 50 Best New Restaurants list in August of 2012 and was named an Esquire magazine Best New Restaurant in America in October 2012. A Charleston native and College of Charleston alumnus, Bacon attended the Culinary Institute of America (CIA) in Hyde Park, N.Y. After graduating from the CIA in 1999, Bacon moved to New York City where he worked for the legendary restaurant River Café. Bacon then joined the staff at Le Bernardin, the famed restaurant of chef Eric Ripert. In 2004, Bacon was part of the opening crew of Per Se, which earned Four Stars from the New York Times and Three Michelin Stars. After 10 years in Northeast, Bacon returned to the Lowcountry first as executive chef of Carolina’s restaurant. He incorporated a local-first philosophy into his culinary practices by building strong relationships with local farmers and fisheries. When he joined The Indigo Road Restaurant Group, Bacon brought these relationships with him to Oak Steakhouse, and added his personal touch to the menu, taking it in a progressive, yet local direction. He continues to bring that same creativity to the kitchen of The Macintosh, with the goal of new-American cooking rooted in the tradition of Lowcountry favorites. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533998010332-F87VAV40D58ADV3K5H3E/_MG_3414.JPG Visiting Guests Headshots - Phillip Rhodes Phillip Rhodes is the executive managing editor of Garden & Gun. He is part of the team that led the title to its National Magazine Award for General Excellence in 2015, and produced and co-authored The Southerner’s Cookbook, a New York Timesbest seller and James Beard Award nominee.Previously he was executive managing editor at Cooking Light, where he introduced such programs as the Sunday Strategist digital meal plans and the Cooking Light Garden. Prior to that, he was nutrition editor for Men’s Health, contributed to the best-selling Abs Dietbooks, and worked on the launch team for Women’s Health. He was born in North Carolina, raised in Tennessee, received a B.A. in communication arts from Allegheny College in Pennsylvania, and resides in Charleston, South Carolina with his partner, Randy. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1499289716003-U6YMOUODPAPWOH19M3QH/keith-roberts.jpeg Visiting Guests Headshots - Keith Roberts With over four decades of food service industry experience, self-proclaimed “Ham Evangelist,”Keith Roberts, has always had a passion for the culinary world. In 2010, Roberts joined the Edwards team, where he works closely with third-generation cure master Sam Edwards III as the company’s National Wholesale Sales Manager. In this role, Roberts has doubled Edwards’ wholesale business and grabbed the attention of James Beard Award-winning chefs like David Chang and Sean Brock as well as spots on their respective restaurant menus, securing Edwards’ place in the modern culinary conversation. Roberts works tirelessly to educate Americans on the company’s time-honored tradition of curing and smoking meats, positioning S. Wallace Edwards & Sons for continued growth and success for the fourth generation and beyond. In the last five years, Roberts’ efforts have helped Edwards land numerous accolades, including the Good Food Awards “Charcuterie Division Award”, the Virginia Department of Agriculture “Best New Product Award”, Specialty Food Associations “Sofi Award”, and multiple National Country Ham Association Grand/Reserve Champion Titles. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534427762910-GRZ2VVRFUI31DGXFZJ1A/NEW+NOAH+SANDOVAL.jpg Visiting Guests Headshots - Noah Sandoval Building on his previous success in Chicago restaurants, Chef Noah Sandoval introduced Oriole to the West Loop scene with the help of his partners, wife and General Manager Cara Sandoval. Oriole offers a comprehensive experience focused on the guest through informed service, carefully crafted dishes, and a modern industrial ambiance with homey comfort. Oriole was awarded two Michelin Stars in the restaurant’s first eligible year. Since opening Oriole in March of 2016, Sandoval was recognized as a Food & WineBest New Chef, received three semifinalist James Beard nominations, and was named Chef of the Year by the Chicago Tribune. Oriole also earned 4-star reviews from the Chicago Tribuneand Chicago magazine. Sandoval and his culinary team develop a large format tasting menu with seasonal foundations and a focus on ingredients and their origin. “My culinary philosophy can change year-to-year, but in approaching food, I always try to find the best ingredients and build dishes around that,” says Sandoval. Taking the concept even further, Sandoval considers each product’s origin in designing a dish, capturing other facets of the region for a deeply rooted collection of flavors. He also encourages collaboration and creativity among the team. “I like to get as much input from those I share the kitchen with as possible,” he says. “We inspire each other.” With a father in the Navy, Sandoval relocated a lot during his youth, from Virginia to California to Scotland before settling back in Richmond, VA. Upon returning to his birthplace at the age of 16, Sandoval picked up a job washing dishes at local landmark restaurant Helen’s and was soon promoted to the salad station, working under Chef David Shannon. Sandoval then followed the chef to open Dogwood Grille & Spirits. Shannon served as Sandoval’s mentor, showing him a way into a world of creativity, freedom, and families formed in the kitchen; this influence inspired the aspiring chef to enroll in culinary school in New Orleans. While in the Big Easy, Sandoval continued to develop his culinary chops at Marisol under Chef Pete Vazquez. He then moved back to Richmond for a stint as sous chef at Dogwood until he discovered an unexplored world of food through his travels and made the move to Chicago in 2007 to place himself among international culinary excellence. Chef Marcus Samuelsson’s C-House gave Sandoval an opportunity to further explore seasonal cooking before heading to Spring to work under James Beard-awarded Chef Shawn McClain. In 2011, Sandoval took a position alongside another award-winning chef, Michael Carlson, as sous chef of Schwa, known for its seasonal New American menu. At Schwa, Sandoval focused on honing his technique in a demanding environment, often using unconventional ingredients and methods. Prior to founding Oriole, Sandoval spent a few years at Senza as executive chef, earning a Michelin star for the restaurant in each eligible year. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565927546954-S6WCRUH2B3NTAEE0M4ZU/Cuisine-Noir-Ashleigh-Shanti-Profile-Photo-1.jpg Visiting Guests Headshots - Ashleigh Shanti Ashleigh Shanti is Chef de Cuisine of Benne on Eagle in Asheville, NC. Working closely Chef Fleer, Ashleigh pays homage to the rich African-American culinary traditions that once thrived in The Block – the neighborhood surrounding the restaurant – as well as honoring her own history as a Southern, African-American female. Born in in St. Mary’s, GA and raised in Virginia Beach, VA, Ashleigh’s heritage has roots across the Southeast. Her happiest days as a young girl were Sundays spent in the kitchen with her family; friends would stop by to visit, eventually prepare themselves a plate, and stay for hours. These moments ingrained in Ashleigh the power of food and how drastically a meal could impact a person's mood. When her parents insisted she find a job at age 16, Ashleigh chose one with long hours and grueling tasks – a kitchen – in the hopes that they would balk. And so, it was this first job, chosen out of rebellion, where Ashleigh unexpectedly solidified her future career path. After graduating from Baltimore International College in 2013 with an Associates Degrees in Culinary Arts, Ashleigh embarked upon a variety of culinary experiences, including a position teaching fermentation classes at the Southern Food and Beverage Museum in New Orleans and a stageat Blue Hill at Stone Barns in upstate New York. Homesick for the Southeast, in 2017 Ashleigh moved to Kinston, NC to assume the role of Culinary Assistant for Chef & the Farmer co-owner Vivian Howard. Here, she learned the importance of establishing a culinary identity and discovered the impact of telling a story through a plate of food. While each of her kitchen experiences helped hone her technical expertise, Ashleigh struggled to find a culinary home that resonated with her on a personal level. It was this longing that beckoned Ashleigh to Asheville in Fall 2018 to help Chef Fleer open Benne on Eagle. Here, Ashleigh has found her culinary identity in a kitchen where the food is both meaningful to her and honors her heritage. She is proud to help Chef Fleer build Benne on Eagle’s culinary program from the ground up by following the theme of Sankofa: progressing forward and integrating new food techniques and methods, while looking back to history to reclaim lost and forgotten traditions. In her spare time, outside of Benne on Eagle’s kitchen, Ashleigh’s culinary explorations continue. She is often found foraging for wild foods or exploring the process of fermentation in her homegrown lab. (Photo by Johnny Autry) https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566947052735-YUS3K08C7IKPWKTM5AKP/ToniTiptonMartin.png Visiting Guests Headshots - Toni Tipton Martin Author and James Beard winner. Bio to come. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565927175251-YL1A6LF809Q9EU2M6TUE/unnamed.jpg Visiting Guests Headshots - Poppy Tooker Food personality, radio host, teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table. Poppy brings all of these elements together in her weekly NPR affiliated radio show, ***Louisiana Eats! In both 2017 and 2018, the food media Taste Awards named Louisiana Eats! Best Food and Drinks Radio program nationally. The New Orleans Press Club recognized Louisiana Eats! in the Best Radio Show category in 2015 and 2016. Poppy provides restaurant commentary on the PBS show, Steppin’ Out seen on WYES TV, weekly. Poppy’s fifth book, The Pascal’s Manale Cookbook, published in fall 2018 was named Cookbook of the Year by New Orleans Magazine. It tells the story of the fifth generation Sicilian Creole Uptown restaurant, where Barbeque Shrimp were created. Her first, The Crescent City Farmers Market Cookbook, published in 2007, received a Tabasco cookbook award and was named “Cookbook of the Year” by New Orleans Magazine. In 2012, Poppy revised one of New Orleans’ oldest cookbooks, Madame Begue’s Recipes of Old New Orleans Cookery, updating the original recipes for the 21st century home cook. Published in 2013, Louisiana Eats! based on interviews from her radio show of the same name, won the Louisiana Library Association’s Literary Award of the Year. The Tujague’s Restaurant Cookbook – Creole Recipes and Lore in the Grand New Orleans Tradition published in the fall of 2015. With her motto, “Eat It To Save It”, Poppy has been instrumental in reviving many endangered foods and food traditions. She was recognized by the Times Picayune as a “Hero of the Storm” for her work reviving New Orleans restaurants and food providers following Hurricane Katrina. The International Association of Cooking Professionals recognized Poppy’s rebuilding efforts at their annual conference in April 2008, with their first ever, Community Service Award. In March 2012, Southern Living magazine named Poppy a “Hero of the New South.” Most recently, the Daughters of the American Revolution named Poppy as a “Woman of the Arts.” For over 30 years Poppy’s classes have centered on history and tradition as well as the food science reasons of why and how while remaining eminently entertaining. Food and Wine magazine described Poppy’s teaching techniques by saying "She may wear ceramic red beans in her ears and make finger puppets out of crawfish, but her class is certainly no joke. Rather, it compels you to take reams of notes so as not to forget a single nugget of her fascinating culinary wisdom." www.poppytooker.com . https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1531405854708-9GT6SBOJ2QG5SDFT1WW6/trainums.JPG Visiting Guests Headshots - Clay and Linda Trainum Clay and Linda Trainum’s Autumn Olive Farms is a true and complete family farm model. In the Shenandoah Valley, they focus on Heritage breeds with great genetics. Together with neighbor Bill Patterson of Patterson’s Registered Berkshires they breed and birth all the Berkshires, Ossabaws and Berkabaws that they sell. In addition, they work with other small local farms to help supply their Farmers Cross line of Heritage pork. AOF believes that with great intention, they have in fact captured the amazing terroir of the Central Shenandoah Valley in their products and that is a huge reason for their success. They continue to receive accolades from the top professionals in their industry, including Purveyor of the Year in 2015 for Richmond’s Elbys and having their products featured 10 times at the James Beard House to date. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534198676180-C85EISK6F9W7JSIHQC8J/Tyler+%282%29.jpg Visiting Guests Headshots - Tyler Trainum Of Autumn Olive Farms. Bio to come. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566944591414-FCX5Y3C5P0RVZU8IOWVI/Chez+Nous+-+Jill+Mathias+2.jpg Visiting Guests Headshots - Jill Mathias Raised in Fargo, North Dakota, Jill Mathias first found her way down to Charleston when she attended Johnson & Wales University, where she received her degree in Culinary Arts. After graduating, she took to the road, gaining experience at restaurants in Seattle, Puerto Rico & Martha’s Vineyard. She eventually found her way back to Charleston and the restaurant Carolina’s, working as Sous Chef under Chef Jeremiah Bacon, and then as Head Chef after his departure. In 2014, Chez Nous opened, with a focus on conviviality and a small and daily changing menu, featuring classic dishes from Southern France, Northern Spain and Northern Italy. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566945846159-QUIA2RYGV1RJB5G6R2NZ/SamMcGann_BluePoint.jpeg Visiting Guests Headshots - Sam McGann Bio to come. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565927798882-IU1VFX13CS4SQC5J3G2O/abuzaid-2.jpg Visiting Guests Headshots - Moeen Abuzaid Chef Moeen was born and raised in Amman, Jordan, where he discovered his passion for the culinary arts at a very young age. He started his culinary journey at eighteen years old when the Chef of an international hotel and restaurant insisted he come and learn under his direction. Under the influence of many great chefs throughout his career, his passion for cooking was ignited. He has worked in some of the best five-star hotels across the Middle East, where he continued to refine and master his culinary artistry and technique. These positions led him to become a professional chef and master of the “de-luxe” style of hotel cuisine. Although unconventional, an important part of his story is the drive and passion for mastery of technique, cooking and plating, as Chef Moeen is almost entirely self-taught. Through observing, hands-on learning, an incredible amount of reading and engrossing his life in the culinary arts, he works to master everything he puts on a plate. In 2010, Chef Moeen’s journey and desire to be known for Fine Arabian cuisine brought him to New York City. The plan he set out was to learn and experiment with the art of fine gastronomy. Working with global chefs to further expand his palate and discover new ingredients, he started to infuse these flavors into traditional Arabian favorites. In a relentless pursuit to master technique and express his personal style, Chef Moeen acknowledges the incredibly vast world of fine gastronomy that has influenced him through reading, watching, following and building relationships with world renowned chefs. In this vastly diverse city, he has crafted his own style of cuisine; while conceptualizing and opening his first pop-up restaurant, “The Broken English”. Today he continues to craft new dishes, paying homage to the cuisine of his region, while re-imagining and elevating classic Arabian food. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566860518337-HG45RWDXICH3R15254LR/Matt+Conroy.jpg Visiting Guests Headshots - Matt Conroy Originally from Boston, Matt Conroy always had jobs as a kid—from running a paper route to washing dishes at local diners. At 15, he spent most of his free time in the kitchens of local Massachusetts restaurants. As a short order cook throughout high school, he learned speed, organization, and how to work as part of a team. Passionate about cooking but unable to afford culinary school, he continued learning the trade on the job. By 22, he was sous chef of Verde, a popular restaurant in the ski town of Stratton, Vermont, where he worked with local produce and experienced whole animal butchery. After three years in Vermont, Conroy moved to Boston to work for Chef Tony Maws at Craigie on Main, absorbing Maw’s fierce discipline and attention to detail. In 2012, Conroy moved to New York to join Alex Stupak’s Empellón Cocina—his first and fortuitous deep-dive into Mexican cuisine. Next, Conroy served as executive chef of the French bistro Little Prince for 3 years and then helmed Virginia’s, a neighborhood spot in the East Village. In 2018, he opened the project that spoke to his soul, Oxomoco, alongside Chef Justin Bazdarich, in Greenpoint, Brooklyn. There, he’s serves modern, wood-fired Mexican cuisine. At the heart of Oxomoco is corn, which Conroy sources from small farmers across Mexico and nixtamalizes in house for masa that goes into tortillas, tostadas, and tamales. He’s more interested in staying true to the Mexican pantry than recipes, putting his own interpretation on the cuisine he loves. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566945990265-YRPUZX0S487ZFDI9SAEL/Ryan+Collins.png Visiting Guests Headshots - Ryan Collins Ryan Collins made his Virginia debut in the kitchen at Early Mountain Vineyards in 2016. After hosting a series of pop-up dinners with Charlottesville’s Oakhart Social chef-owners Ben Clore and Tristian Wraight, the idea for Little Star was born. The Main Street eatery opened in late 2018 and uses a wood-oven hearth to blend Spanish and Mexican flavors. Collins spent almost a decade in Washington D.C. with ThinkFoodGroup. the restaurant group from chef, restaurateur and Nobel Peace Prize nominee, Jose Andres. Collins worked at the Mexican tapas and street food hotspot Oyamel for three years, along with the James Beard Award-nominated Jaleo, and the Michelin-starred minibar. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566945934676-THIQI2V987LUWPF1Z8Q4/alex-pasco.jpg Visiting Guests Headshots - Alex Pasco Alex Pasco is the newly appointed executive chef at the acclaimed bayside Irvington resort, The Tide’s Inn. Pasco joins the team following the recent debut of Fish Hawk Oyster Bar at the resort. He will also oversee the Chesapeake Restaurant Bar & Terrace and Golden Eagle Grill while working to elevate the resort’s food and beverage program. Prior to Virginia, Alex served as chef de cuisine at Enchantment Resort, and the destination spa, Mii amo in Sedona. At both venues his dishes aimed to celebrate the ingenious ingredients of the Southwest. His 10-year industry tenure began rubbing elbows with Michelin Star chef Matthew Dolan of San Francisco’s 25 Lusk. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566861144654-IUOU4SYON6Z83QVQXOZR/pichetongbymelissahom.jpeg Visiting Guests Headshots - Pichet Ong Eating and cooking are Pichet Ong’s hobby and heartbeat. As a chef, Pichet combines fond flavors of his childhood and travels with classic techniques to create sweet and savory foods that are pure, whimsical, and experimental, yet nostalgic. His food can be found worldwide, from New York to Sydney, Istanbul to Beijing, Tokyo to Washington, DC. Formerly an architect - with a Master’s Degree from the University of California at Berkeley, Pichet is a self-taught chef. He is a Top Ten Pastry Chefs in America in Pastry Arts & Design. He’s been named “Rising Star” by Starchefs, a “Pastry Provocateur” by Pete Wells in Food & Wine. He has features in Saveur, W, Elle, Vogue, Tatler, and O, the Oprah magazine. He is the only pastry chef to headline “The Chef” column in The New York Times for 2 months. His desserts have received multiple 3-star reviews in the New York Times, a Michelin star, and placement in Pellegrino’s the Worlds 50 Best. He is a multiple nominee for the James Beard Award in different categories. He is resident judge on Food Network’s Cake Wars and Sugar Dome, and Bravo’s Top Chef. Pichet’s book - The Sweet Spot – was “10 best” listed in The New York Times, Gourmet, Publisher’s Weekly, and World Gourmand. After p*ong in 2009, Pichet is a consultant on on all food related business. Some of his clients include Jean Georges Vongerichten, Max Brenner, 7-11, Tao, Victoria’s Secrets, Häagen-Dazs worldwide. He currently resides in Arlington, Virginia, and is director of pastry for Foreign National. His latest – Brothers and Sisters at the Line Hotel – with Erik Bruner-Yang in Washington DC – features cakes that Andrew Knowlton of Bon Appétit “can’t stop thinking about.” In 2019 he is again a semi-finalist for a James Beard Award for Outstanding Pastry Chef. He is also working on a next book about coconuts. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566861444151-B618WA6MBZ4IGLYFI58M/Bradley+Griffin_SarahJean%27sEatery.jpeg Visiting Guests Headshots - Bradley Griffin Bradley Griffin owns Sarah Jean’s Eatery in the small Southwest Virginia town, Glade Spring, with less than 2,000 residents. The casual, farmers market-driven restaurant is centered around family — it’s named after Griffin’s grandmothers, and he operates the restaurant with his wife and parents. Griffin’s background is Appalachian-inspired cuisine after stepping in for Travis Milton at his namesake restaurant in St. Paul, and Harvest Table in Meadowview. Sarah Jean’s doubles as storefront where for Griffin’s sauce company, Wallowing Whistlepig Sauce Co. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566404418073-9E287P5RWAA7STIPBK03/Esaul+Ramos_2M+Smokehouse.jpg Visiting Guests Headshots - Esaul Ramos Fueled by a passion for cooking since the age of 15, Esaul Ramos is a leading pioneer in “new school barbecue” in a state that is revered for it’s beef barbecue traditions. In 2018, Eater’s 38 Essential Restaurants in America recognized the pitmaster’s skills and lauded him for elevating barbecue in the Lone Star State by exploring flavors and techniques outside of tradition. Esaul is a second generation Mexican-American whose culinary palate reflects the blended pantry of ingredients he grew up with and his love of cooking for friends and family. Ramos’s journey to pitmaster landed him a position alongside John Lewis at La Barbecue in 2014 where he honed his craft and learned valuable lessons about the day to day operations of running a successful restaurant. Together with his best friend Joe Melig, 2M Smokehouse was founded in late 2016 in San Antonio Texas, and true to their familial roots, the name 2M is a tribute to Esaul and Joe’s maternal grandparents. Since opening they made the Texas Monthly Top 50 BBQ Joints and were featured in Bon Appetit, the Wall Street Journal, and the Food Network’s Chopped Grill Masters in 2018. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566945477965-63DMMBBNAHKO045Q688E/Dave+Smoke-McCluskey.jpg Visiting Guests Headshots - Dave Smoke-McCluskey Mohawk Chef Dave Smoke McCluskey is the owner of Local Pop Catering : A Local Chefs Collective, Ring leader of #cornmafia, budding author and Indigenous Foods Educator with over 30 years in the hospitality industry. Chef promotes utilizing sustainable, local, historical and regional ingredients from local and regional farms, as well as wild foraged foods and medicines. Chef McCluskey has honed his skills with organic and local foods through involvement in his family’s varied ownership interests in health food stores, fine and casual dining restaurants as well as being a longtime member of Slow Food, and Dave has been involved with promoting local and sustainable agriculture through his other long time membership to the Chef’s Collaborative and through his upbringing in Haudenosaunee (Iroquois) culture with the belief that we should all have a connection and respect for “This Land on Turtle’s Back”. Humane treatment and Sustainable are more than catch phrases with him. Chef Dave is the Co-Leader of “Team Indigenous” at The Blood on the River Boucherie on Wadmalaw Island in Charleston, SC, at Chef John Folse’s “Fete de Bouchers” in Baton Rouge, LA, as well as The Georgia Boucherie at Comfort Farms (benefitting Vets with PTSD). He was recently a participant in The Great Lakes Intertribal Food Summit, and is in the planning stages of The Augusta Boucherie, as well as educating chef’s and food related people to the contributions of Indigenous foods for several decades. He is also an active forager, and he delights in getting outside looking for wild edibles with his son Finn. Chef McCluskey was also the first Culinary Instructor for the Chickasaw Nation’s Arts Academy held each year in Ada, OK, and he’s excited to announce just booking a second summer as Chef in Residence. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566994235942-R4VZQNBGN841XLK27EM5/Paola+Velez+2.jpg Visiting Guests Headshots - Paola Velez Paola Velez joined the team at award-winning Afro-Caribbean restaurant Kith/Kin at the InterContinental Washington DC - The Wharf in 201. Prior to her role as Pastry Chef at Kith/Kin effortlessly weaving Caribbean-centric flavors and accents into her masterpieces, Velez was with Neighborhood Restaurant Group in 2018 as Pastry Chef at the beautifully restored Iron Gate in Dupont Circle. Paola was raised in both New York and the Dominican Republic, where she had access to almost every exotic fruit imaginable right in her backyard. As a result, she’s an avid fan of all things passionfruit – a love that’s fulfilled by Valrhona Chocolate’s new passion fruit inspiration line. Paola received an Associate's of Science Degree in Culinary Arts from Le Cordon Bleu in Orlando, FL in 2009, before heading back to New York to start her culinary career as a line cook in a number of Manhattan institutions. She quickly tapped into her talent for pastry and reached out to master chocolatier, Jacques Torres, with an interest in learning under his tutelage. Paola spent two years under “Mr. Chocolate,” working as a sous chef at Jacques Torres Chocolate in Brooklyn. It was there she honed her pastry skills, while overseeing the daily production of various chocolate confections. In 2016, Paola moved to Washington, DC to work with Chef Christina Tosi at MilkBar, and most recently, under Chef Michael Rafidi as Lead Pastry Cook at Arroz. As Pastry Chef at Iron Gate, Paola leads the charge on creating seasonally-inspired, complementary desserts to Chef Tony Chittum’s Italian and Greek dishes, as well as all in-house wedding cake production. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567353459247-8ON4GF1IHDYMDXSWNWBX/alex+lira+.jpg Visiting Guests Headshots - Alex Lira Originally from Richmond, Virginia, Lira’s culinary escapades began while hanging out with hungry friends demanding party snacks. Somewhere between late night omelets and a culinary degree, he decided he was bound for chefdom and decided to hone his culinary skills in NYC. After six years in the city, Charleston was calling. Lira’s salty-sweet personality found a perfect setting in the Lowcountry. He took the helm at The Lot in 2013 before opening Bar Normandy, his own approachable, industry-driven wine bar. Under Lira’s leadership, Bar Normandy was named one of the best new restaurants in the U.S. by Bon Appetit. In 2017, Lira was nominated for Best Chef Southeast by the James Beard Foundation. Lira is now slated to open Estadio Charleston, sister restaurant to the highly-acclaimed DC namesake. As executive chef, Lira will celebrate the parallels in Spanish and Lowcountry cuisines. Lira enjoys a simple approach to food. He believes in highlighting, clean ingredients with bold flavors and diverse textures. In 2018, Lira traveled to Spain on a culinary research trip to expand his knowledge and source creative flavor profiles to bring to the table at Estadio. Lira has long been a fan of small plates and is excited to share pintxos and tapas with Charleston. When he isn’t on an exploration of Spanish-influenced food, you can find Lira maintaining his garden, fishing Lowcountry waterways, and foraging seasonal ingredients. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567354688799-CIYYEMT8O2RZ33O01A3L/HolliBishop.jpg Visiting Guests Headshots - Holli Bishop A seasoned veteran, Holli has been working in the industry for 16 years. “My first job was working for my godfather in his Italian restaurant. He had a spirits and wine shop downstairs which sold all sorts of Italian meats and foods and upstairs was a fine dining establishment. Before I could even drink he taught me about spirits and wine. I spent 12 years of my career at an upscale steakhouse in Los Angeles where I worked my way up from a host to the Bar Manager. After that I had the privilege of working alongside one of my oldest friends at a wonderful bar in Florida, which is where I really learned about craft cocktails. While behind the bar I also finished my Masters in Marriage and Family Therapy. Guess you could say I really enjoy talking to and being around people.” Why has she worked in the industry for 16 years? “My guests keep me passionate about what I do. I love meeting new people and introducing something different to them, whether it be a new cocktail I’m creating or a new spirit. The industry is always evolving, especially right now. It’s a great time to be doing what I’m doing. I love that people are discussing spirits WITH food again, for example how they bring out different characteristics in one another. I love doing pairing dinners and showing people how to enjoy their cocktails or wine with food.” Holli’s first experience with Angel’s Envy was from a trusted source. “I learned about Angel’s Envy through my brother. He and I love rye whiskey and he said I had to try Angel’s Envy. I was visiting him in Arizona and his favorite local spot carried it. The craft cocktail scene was really beginning to emerge, and my brother and I were in awe at what this bartender was doing with bourbon and bacon. I immediately fell in love.” When she’s not behind the bar, Holli likes to get out and keep moving. “I love to travel and when I’m not working I am outside enjoying the day. I hike whenever possible and enjoy doing triathlon’s and races with friends.” Look for Holli at Angel’s Envy events around Nashville, and if you’re hungry, be sure to ask her about a food pairing recommendation. You won’t regret it. (Photo and bio credit: Angel’s Envy) https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567353396367-YKX1UV5XNULQQIDTRRB4/Joe-Kindred.jpg Visiting Guests Headshots - Joe Kindred Chef Joe Kindred is the chef/owner of Kindred in Davidson, NC, and Hello, Sailor in Cornelius, NC, with his wife, Katy Kindred. After attending Johnson and Wales in Charleston, SC, Joe became the first intern for Nobles in Charlotte, NC, before moving to Chicago for the next chapter and challenge. His tenure in Chicago saw stints at Tru, one sixtyblue, and The Pump Room, where he met Katy. Before the couple got married, opening a restaurant had always been a dream of theirs. They moved to San Francisco together, where Joe worked at acclaimed restaurant Delfina under Chef Craig Stoll. Out of a desire to move closer to family, the Kindreds uprooted back to North Carolina, where he was hired again by Chef Jim Noble to be the Chef for Rooster’s Uptown and lead culinary manager for Noble’s four restaurants. With their roots back in North Carolina, they began to work on realizing their dream of a restaurant of their own. They did so with their namesake Kindred, housed in one of the city’s most historic downtown buildings, followed two years later by Hello, Sailor, located on Lake Norman at a location that he frequented growing up as a child. Chef Joe was a semi-finalist for the James Beard Best Chef: Southeast in 2016, 2017, 2018, and 2019. He lives in his hometown of Davidson with Katy, their three kids Alba, Luca, and Graydon, and their dogs. (Bio credit: Charleston Wine + Food) https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567354824457-5KNPUZL91PUVWG0SJ0LW/AmyFisher.jpg Visiting Guests Headshots - Amy Fisher Amy Fisher moved to Louisville in 2013 and immediately found her home at Meta. After starting in the industry at the age of 14, Amy studied zoology at Ohio Wesleyan, wrote for 614 magazine, and tended bar at the legendary Columbus restaurant Alana’s Food and Wine. Following that, Amy spent time traveling and working on farms in Spain, France and Italy. Nowadays Amy spends her time as a General Manager, Bartender, and Partner at acclaimed craft cocktail bar Meta, which recently expanded to include a boutique wine and spirits shop called Show & Tell and as the Vice President of the Kentucky chapter of the United States Bartenders Guild. She is a knowledgeable, kind, and talented woman behind the bar and prides herself on being a helpful mentor to her employees and an advocate for the larger louisville restaurant scene. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566994295944-I7E5JD61ZJZCWDUT76U1/Dan_Giusti_1.jpg Visiting Guests Headshots - Dan Giusti Raised in a large, food-loving Italian family, Dan Giusti attended the Culinary Institute of America in Hyde Park, New York, and quickly rose the ranks of the culinary world. He served as Executive Chef of 1789 in Washington, D.C., then crossed the pond to work at Noma in Copenhagen, Denmark. After three years as Head Chef, he returned to the United States to tackle another challenge: school food. In 2016, he founded Brigaid, which recruits trained chefs to lead institutional kitchens under the premise that students deserve real, wholesome food, cooked from scratch with care and passion. This guiding principle continues to inspire Dan’s work as he leads his teams in the schools of New London, Connecticut, and the Bronx. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566994373963-I2OFDUX8KFUOLPE9IGGK/Adrian+Miller.jpg Visiting Guests Headshots - Adrian Miller Adrian Miller is a food writer, attorney and certified barbecue judge who lives in Denver, CO. Adrian received an A.B. in International Relations from Stanford University in 1991, and a J.D. from the Georgetown University Law Center in 1995. He is currently the executive director of the Colorado Council of Churches and, as such, is the first African American and the first layperson to hold that position. Miller previously served as a special assistant to President Bill Clinton with his Initiative for One America—the first free-standing office in the White House to address issues of racial, religious and ethnic reconciliation. and a senior policy analyst for Colorado governor Bill Ritter Jr. He has also been a board member of the Southern Foodways Alliance. Miller’s first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was published on President's Day, 2017. It was a finalist for a 2018 NAACP Image Award for "Outstanding Literary Work—Non-Fiction," and the 2018 Colorado Book Award for History. In 2018, Adrian was awarded the Ruth Fertel "Keeper of the Flame Award" by the Southern Foodways Alliance in recognition of his work on African American foodways. In 2019, Adrian received the Judge Henry N. and Helen T. Graven award from Wartburg College in Waverly, Iowa, for being "an outstanding layperson whose life is nurtured and guided by a strong sense of Christian calling and who is making a significant contribution to community, church, and our society." In June 2019, Adrian lectured in the Masters of Gastronomy program at the Università di Scienze Gastronomiche (nicknamed "Slow Food University") in Pollenzo, Italy. Adrian is currently working on a history of African American barbecue, tentatively titled Black Smoke. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567341873648-SSLP88SKZRIK3LP973Y0/Keia+Mastrianni.jpg Visiting Guests Headshots - Keia Mastrianni Keia Mastrianni is the baker behind Milk Glass Pie, a small-batch pop-up pie shop based in Western North Carolina. Milk Glass Pie was born out of Keia’s food writing career and passion for the connections found in baking. Milk Glass Pie focuses on old-fashioned Southern pies centered around the seasons and, often, ingredients straight from her partner’s farm. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533559441094-MPJWSHQHRZ0FJA26Y2N7/Harper_Bradshaw_Headshot.jpg Visiting Guests Headshots - Harper Bradshaw https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567354463495-2VP6I28AL21AOY0GYX3J/Tony-Lamperti%28pp_w480_h480%29.jpg Visiting Guests Headshots - Anthony "Tony" Lamperti Bio to come. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567354246854-Z93CRT5G7WJKUY5J1JOC/Gerald-Addison-Vertical-1.jpg Visiting Guests Headshots - Gerald Allison Bio to come. (Photo credit: Washington Ireland Program) https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567354313211-KSGFPMG1R2DO8NUFXTIR/ChrisMorgan.jpg Visiting Guests Headshots - Chris Morgan Bio to come. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1571658011844-PYSK0J8QKUWWM9IF4NYH/PastedGraphic-1+copy.jpg Visiting Guests Headshots - Therese Nelson Chef Therese Nelson is a proud Newark, NJ native where she was born and raised in its historic Weequaic section. She is a suma cume laude graduate of Johnson and Wales University where she holds degrees in Hospitality Management and Culinary Arts. Therese's culinary career began in 2000 and spans the east coast where she trained and worked her way through the kitchens of major hotel groups from Hilton and Marriott to Orient Express and Four Seasons. In 2006 she joined the all female team of Get Em' Girl Inc. brands where her culinary talents were used as recipe consultant for the company's 2 branded cookbooks The Get Em' Girl's Guide to the Power of Cuisine and The Get Em Girl's Guide to the Perfect Get Together, as food editor for the brand's lifestyle website Get Em' Girls.com, and acted as the executive chef for the company's in house boutique catering company where her food graced the tables of global brands such as Black Enterprise, Carol's Daughter, BET, MTV, WEEN, Verizon and RocNation. In 2014 The company dissolved and Chef Nelson focused her culinary career in the private sector working as a private chef for a small list of clients, writing freelance for publications like First We Feast and Taste Cooking and consulting with small catering and restaurant businesses throughout the tristate area. In addition to her culinary life Therese is the founder and culinary curator of Black Culinary History, an organization she founded in 2008 as a way to connect chefs of color to preserve black heritage throughout the African culinary diaspora, to promote and share the work of her colleagues, and to preserve the legacy being constructed by black chefs for this next generation. Among her professional affiliations Chef Nelson is a member of Eta Sigma Delta, Women Chefs and Restaurateurs, Southern Foodways Alliance, National Association of Professional Women, and the Culinary Historians of New York. She currently resided in East Harlem, NY where she enjoys being a part of that community's rich and diverse culinary landscape both personally and professionally. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1530558965726-D2FEETPN39GUEIHUF4DH/Chris+Cos+photo+.jpg Visiting Guests Headshots - Chris Cosentino https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1568222050696-K5USQMW535XTCW284BVB/0.jpeg Visiting Guests Headshots - Devin Rose Devin was born and raised in the Northern Neck with the restaurant industry in his blood. At 13 years old, he naturally started to work in the kitchen. After working in the industry for 10 years, all he wanted to do was expand his knowledge, and the Culinary Institute of America was the best way to begin that journey. He graduated in 2012 with honors. Devin began his culinary career as an intern at the 5 Star, 5 Diamond and 2 Michelin Star restaurant, The Inn at Little Washington. He worked his way up to Chef De Partie. There the senses were enthralled and the quality of product was beyond amazing. The tastes he learned to create with Chef Patrick O'Connell brought the diner back to their grandmothers’ kitchen with decadence and refinement. An opportunity came to explore the fertile Monterey Peninsula at L’Auberge Carmel Restaurant Aubergine. The abundant flavors of California and the wilds of the Pacific beckoned. Under the guidance of Chef Justin Cogley, Devin studied a different approach and execution with Asian influence. The techniques nurtured there created a deep respect for the gifts nature gives us with the art of foraging and preserving. Clean and ocean filled dishes finished with immaculate execution became the norm. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1568806612579-LW0FZB7TQA62TXHDVNN6/ScottHowell.jpg Visiting Guests Headshots - Scott Howell Scott Howell opened Nana’s over 25 years ago in the Rockwood neighborhood of Durham, quickly garnering national recognition and establishing Nana’s as a destination for seasonally inspired American cuisine. Scott has been nominated eight times for Best Chef: Southeast by the James Beard Foundation and was at the forefront of Durham’s transformation into one of the South’s great dining cities. Nana’s is both a beloved neighborhood bar and fine dining restaurant.Nana’s menu changes based on the season and locally available ingredients. It includes customer favorites like Scott’s seasonal risottos and truffled chicken liver paté — and entrées like rosemary roasted lamb rack and a wood fired prime New York strip steak. Nana’s offers daily specials highlighting local produce and North Carolina seafood. The drinks menu includes select cocktails, a great selection of craft beers and a curated list of wines by the glass and bottle. https://static1.squarespace.com/static/590b50292e69cfb3f3523240/590c80fc9f74560ebc76e2af/5d925a6d0ab6a9694e5e00f8/1571657908479/ Visiting Guests Headshots A prominent restaurateur and recognized chef, Jamie Leeds has a notable presence in the Washington, D.C. community. From “Rising Star Chef” in 2003 to a nomination by RAMMY for “Restaurateur of the Year” in 2016, 2017, and 2018, Leeds has prospered by embracing employees as family, welcoming guests as neighbors, providing great food, and turning meals into memories. With over 35 years of inspiring culinary experience in New York, Chicago, and Washington, D.C., Leeds continues to break into new frontiers and drive exploration in the culinary industry. A self-taught chef, she first started cooking with her father, Hank, and has dedicated her restaurants to his memory. In May 2005, Leeds opened her first Hank’s Oyster Bar, serving what she termed “Urban Beach Food.” Since its’ opening, Hank’s Oyster Bar has become a D.C. institution. The second location on King Street in Old Town Alexandria opened in 2007, the third on Capitol Hill near Eastern Market in 2012, the fourth and largest on the Wharf in October 2017, and the newest location at Nationals Park in 2019 for the baseball season. In 2016, Leeds expanded the Hank’s brand with the additions of Hank’s Pasta Bar and Hank’s Cocktail Bar with the convivial atmosphere and boundary-pushing ethos in tow. A proponent of the power of community, Jamie has proudly built a warm and hospitable empire that welcomes all. Among her accolades are “Rising Culinary Star” from the Restaurant Association of Metropolitan Washington’s Capital Restaurant & Hospitality Awards and Rising Star Chef” by Starchefs.com in 2003, a RAMMY for “Best New Restaurant” by the Restaurant Association of Washington for Hank’s Oyster Bar in 2006, and a RAMMY for “Best Neighborhood Restaurant” in 2008 and 2014, and “Best Casual Restaurant” by Restaurant Association of Washington for Hank’s Oyster Bar in 2012. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1508280304318-N7A54GQTONR43PJL700K/Kyle+B.jpg Visiting Guests Headshots - Kyle Bailey Chef, Partner, Long Shot Hospitality A graduate of the Culinary Institute of America, Kyle Bailey has helmed kitchens from luxury resorts in the Caribbean to great restaurants in New York and DC, including Birch & Barley and Churchkey. He’s learned from great chefs, including Shea Gallante and Dan Barber, and mentored dozens of others, sharing his interest in and knowledge of sustainability in local food systems. Kyle was named “The People’s Best New Chef” by Food & Wine, and culinary talent is a family affair – his wife, Tiffany MacIsaac, owns one of DC’s premiere bakeries, Buttercream Bake Shop in Shaw. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1569872509572-UQ5PZCBXWF1PXSJ33CWR/JLeeds+headshot.jpg Visiting Guests Headshots - Jamie Leeds A prominent restaurateur and recognized chef, Jamie Leeds has a notable presence in the Washington, D.C. community. From “Rising Star Chef” in 2003 to a nomination by RAMMY for “Restaurateur of the Year” in 2016, 2017, and 2018, Leeds has prospered by embracing employees as family, welcoming guests as neighbors, providing great food, and turning meals into memories. With over 35 years of inspiring culinary experience in New York, Chicago, and Washington, D.C., Leeds continues to break into new frontiers and drive exploration in the culinary industry. A self-taught chef, she first started cooking with her father, Hank, and has dedicated her restaurants to his memory. In May 2005, Leeds opened her first Hank’s Oyster Bar, serving what she termed “Urban Beach Food.” Since its’ opening, Hank’s Oyster Bar has become a D.C. institution. The second location on King Street in Old Town Alexandria opened in 2007, the third on Capitol Hill near Eastern Market in 2012, the fourth and largest on the Wharf in October 2017, and the newest location at Nationals Park in 2019 for the baseball season. In 2016, Leeds expanded the Hank’s brand with the additions of Hank’s Pasta Bar and Hank’s Cocktail Bar with the convivial atmosphere and boundary-pushing ethos in tow. A proponent of the power of community, Jamie has proudly built a warm and hospitable empire that welcomes all. Among her accolades are “Rising Culinary Star” from the Restaurant Association of Metropolitan Washington’s Capital Restaurant & Hospitality Awards and Rising Star Chef” by Starchefs.com in 2003, a RAMMY for “Best New Restaurant” by the Restaurant Association of Washington for Hank’s Oyster Bar in 2006, and a RAMMY for “Best Neighborhood Restaurant” in 2008 and 2014, and “Best Casual Restaurant” by Restaurant Association of Washington for Hank’s Oyster Bar in 2012. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1500927824789-IL3DBXO3FS4H7TCCOA58/ryan-smith.jpg Visiting Guests Headshots - Ryan Smith Ryan Smith is Executive Chef of Staplehouse in Atlanta, Georgia. Originally from State College, Pennsylvania, Smith has called Atlanta home for the last 14 years. Ryan took an interest in cooking while in school and working in the kitchens at Penn State University. He quickly decided that cooking would be his career and chose to attend The Culinary Institute of America in Hyde Park, NY. Ryan received his degree in 2000 and was drawn to Atlanta by a fellow chef, who heralded the emerging national fascination with Southern cuisine. Since his arrival in Atlanta, Ryan has worked in some of the city's most prominent restaurants including: Bacchanalia under James Beard Award Winner, Anne Quatrano, Canoe, with Food & Wine's Best New Chef & James Beard winner Linton Hopkins as Chef de Cuisine in Hopkin's Restaurant Eugene and Holeman & Finch, most recently with Food & Wine’s Best New Chef and James Beard winner Hugh Acheson as the Executive Chef of Empire State South. While working with a handful of Atlanta's best chefs, Ryan gained great experience and a sincere fondness for the history and traditions of the Southeast. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1572269344277-ZVPJEIHZUAUJIRI5GPZ2/Howard-Conyers.jpg Visiting Guests Headshots - Howard Conyers Howard Conyers, PhD is a South Carolina Whole Hog BBQ Pitmaster, rocket scientist, and public speaker currently residing in New Orleans, LA with his wife Kathryn. He was the host and co-producer of the Webby nominated, Telly Awarded show Nourish for PBS Digital Studios in its pilot season, which garnered millions of viewers online via YouTube and FB Watch. In 2018, Dr. Conyers was recognized by Southern Living as 1 of 25 Southerners of the South, whom make the south a better place to live. He has a lifelong obsession of understanding the American South through food, culture, and science. Hence he created From the Low Country to the Bayou initiative to formalize his passion work in looking at the underacknowledged people of African descent of whom are his ancestors that heavily influence food and culture. He received his BS. In Bioenvironmental Engineering from North Carolina A&T State University. He received his Phd in Mechanical Engineering and Materials Science from Duke University with a specialty in Aeroelasticity. He works as a Mechanical Engineer in rocket engine propulsion testing at NASA Stennis Space Center. He has appeared on the Cooking Channel, Man Fire Food in addition to being featured on a multiple podcasts and various print media from Southern Living Daily South to the NY Times. He has spoken on Science, Technology, Engineering, and Mathematics at Louisiana State University, Delaware State University, and Morris College to name a few. In 2018, he was named a Southern Living Southerner of the Year and he was invited to James Beard Foundation Boot Camp for Chefs. His experiences in pitcooking bbq over his lifetime, culminating in cooking a whole cow at Gumbo Jubilee in which he produced after previously cooking whole chickens, turkeys, lambs, goats and hogs. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1572269686428-3H73DX3LXJHPSRDL3CEU/Drew+Adams_Rey+Lopez_Horizontal.jpg Visiting Guests Headshots - Drew Adams Andrew “Drew” Adams, the accomplished Baltimore, Maryland, native and Johnson & Wales University graduate has serious chops when it comes to cooking in high profile kitchens. He brings a balance to modern cuisine that is influenced by a sense of history and the preservation of techniques that have fallen by the wayside. 'Drew' has been riding shotgun with notable chefs in some of Washington's most highly recognized kitchens, starting with chef Robert Wiedmaier at Marcel’s, as saucier and chef de partie. He then set his sights on another fine dining establishment: Plume at The Jefferson Hotel. Before his departure from Plume after four years, the restaurant achieved its highest accolade, designation as a Five Star Restaurant by Forbes Travel Guide. His course veered from uber-formal to relatively casual when Drew was tapped to be sous chef of Rose’s Luxury, just prior to opening then advanced to executive sous chef. The strict reliance on high quality ingredients would be the foundation to inspire the palate. Drew assisted with chef-owner Aaron Silverman in developing dishes that positioned the restaurant as one of the top establishments in DC. The accolades began rolling in, from Bon Appetit and GQ magazines to James Beard Award nominations. After three years, Drew sought the fresh experience of opening the kitchen of another chef whose star was on the rise. Chef Jeremiah Langhorne, owner of The Dabney, has a philosophical approach to cooking, and his southern and mid-Atlantic sensibilities were a natural match for Drew’s Maryland foundation. Working 75-80 hours a week, Drew's inclination was to accept the load as a dedicated professional, never looking at his watch. For that particular year, however, life would need to adjust to his role as a new father. Drew wanted to be an active parent in his daughter’s first year, and that meant being close to home. When Whole Foods Market came looking for a Research and Development Chef, the timing was perfect, and he took the job for a year. He didn't know if he was ready to take on another prominent role in a kitchen, but there was no turning away from an opportunity to work with Michael Mina. “I’m very pleased to have Drew leading the kitchen at BOURBON STEAK," says the nationally respected chef. "We’ve been fortunate to have the highest caliber chefs from the day we opened in DC, and Drew is no exception. He’s worked with some of the best chefs in the industry, and his creativity and drive are second to none,” continues Mina. “BOURBON STEAK is at the top of its game right now, and with Drew at the helm, it will continue to set the standard in dining excellence.” In 2018, Adams was recognized for his culinary talents and named a 2018 DC Chesapeake Rising Star from StarChefs. 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At the age of four he industriously started cooking and never really stopped, helping out his busy family by whipping up Southern comfort food. His first professional food job was at St. Louis-based fast food chain Hardee’s. Alley resolved to go to college, but he soon realized that he was not well-suited to the world of academia and left to work at a Quaker-owned orchard near Harrisonburg, Virginia. But fate intervened when a group of friends washing dishes at Harrisonburg Country Club encouraged him to join them. Soon he started prepping food and watching the chefs cook, and it wasn’t long before he had worked his way up to lead cook. He left shortly after for Champaign, Illinois and while his now-wife studied at the University of Illinois, he took a sous chef position at a bar and grill and was quickly promoted to executive chef. The couple moved to Atlanta, Georgia, where he worked at 1848 House, Blue Ridge Grill, and ENO. But his native state beckoned and Alley returned, this time to Richmond, for a position at the Europa Café and Tapas Bar, where he met his soon-to-be restaurant partner Chris Chandler. Alley and Chandler opened Comfort in 2002. Alley’s menu sings with a passion for the kind of Southern comfort food classics you could picture on checkered picnic blankets in some idyllic painting. In 2011, with the help of partners Michele Jones and Ry Marchant, Jason opened his second restaurant, Pasture. Pasture features local products prepared simply, with a focus on small plates and current interpretations of classic Southern flavors. He opened Flora in 2017 with Michele Jones and Jay Bayer and there's more coming! When he’s not cooking or playing in his Spanglish Ramones cover band, Los Ramones, he's spending time with his wife and four amazing kids. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534002163769-SBA7EP63DXX0BUF0W7N2/great+Jason+Alley+pic+at+Quest.JPG Local Guests Headshots - Jason Alley Chef Jason Alley grew up in Pulaski, Virginia, where agriculture was the mainstay of the local economy. At the age of four he industriously started cooking and never really stopped, helping out his busy family by whipping up Southern comfort food. His first professional food job was at St. Louis-based fast food chain Hardee’s. Alley resolved to go to college, but he soon realized that he was not well-suited to the world of academia and left to work at a Quaker-owned orchard near Harrisonburg, Virginia. But fate intervened when a group of friends washing dishes at Harrisonburg Country Club encouraged him to join them. Soon he started prepping food and watching the chefs cook, and it wasn’t long before he had worked his way up to lead cook. He left shortly after for Champaign, Illinois and while his now-wife studied at the University of Illinois, he took a sous chef position at a bar and grill and was quickly promoted to executive chef. The couple moved to Atlanta, Georgia, where he worked at 1848 House, Blue Ridge Grill, and ENO. But his native state beckoned and Alley returned, this time to Richmond, for a position at the Europa Café and Tapas Bar, where he met his soon-to-be restaurant partner Chris Chandler. Alley and Chandler opened Comfort in 2002. Alley’s menu sings with a passion for the kind of Southern comfort food classics you could picture on checkered picnic blankets in some idyllic painting. In 2011, with the help of partners Michele Jones and Ry Marchant, Jason opened his second restaurant, Pasture. Pasture features local products prepared simply, with a focus on small plates and current interpretations of classic Southern flavors. He opened Flora in 2017 with Michele Jones and Jay Bayer and there's more coming! When he’s not cooking or playing in his Spanglish Ramones cover band, Los Ramones, he's spending time with his wife and four amazing kids. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1500043126398-XXBJ2FE5G3T8UP6ZCHUU/Brittanny+Anderson.jpeg Local Guests Headshots - Brittanny Anderson Trained professionally as a chef at the French Culinary Institute in New York City under Master Chefs Jacques Pepin, Andre Soltner and Alain Sailhac, Brittanny has worked for 15 years in the restaurant industry. After graduating at the top of her class at FCI, Brittanny worked in some of the best kitchens in New York City, most notably Blue Hill at Stone Barns and Northern Spy Food Company. Brittanny is now back in her hometown of Richmond, VA where she cooks modern, seasonal, German-influenced cuisine as the Executive Chef and co-owner of Metzger Bar and Butchery in Union Hill. Brittanny is also co-owner of Brenner Pass in Scott's Addition. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534002127106-3ZF9IXHEL6JRHW28NRJV/Sara+Ayyash.jpeg Local Guests Headshots - Sara Ayyash Sara Ayyash is a graduate of Florida Culinary Institute and began her career creating delicious desserts at the award-winning The Troutdale Dining Room in Bristol, VA, Willa Jacks Restaurant in Abingdon, VA and The Blackberry Farm Hotel in Walland, TN. She moved to Richmond to join the culinary team at The Jefferson Hotel as the Assistant Pastry Chef in 2010 and assumed the Executive Pastry Chef position in less than a year. She delights guests with her sweet treats in TJ's, Lemaire, Sunday Champagne Brunch and private special events while dazzling visitors to the hotel with her much celebrated, larger-than-life holiday displays. She uses local and seasonal inspirations to create simple, yet sophisticated classic American dishes laced with her own personal Southern flair. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534002016356-BFIOFAGDDJYLBSC6VILV/sunny-baweja.jpg Local Guests Headshots - Sunny Baweja As our name suggests, Lehja is a modern Richmond Indian restaurant that is all about style. Dreamed by Virginia restaurateur Ashok K. Arora, the restaurant has, at its heart, a kitchen that boasts traditional and popular dishes with a contemporary flair. In Managing Partner, Sandeep "Sunny" Baweja you will find a gracious host. Sunny and his team are constantly striving to provide you with a great dining experience in Short Pump. Lehja's convenient location makes it an ideal gathering spot for private and business diners alike, and our easygoing decor, inspired by 1970s Southern California, provides a cozy, cultured and refreshing spot right here in Richmond. There are four unique dining areas to keep the excitement going for your return visits. Our wine cellar graces the floor of the restaurant where vast and popular selections are stored in a humidity-controlled, temperate environment. Visit our bar and lounge and fill your craving for cocktails with our signature and innovative offerings. Open nightly, our bar and lounge provides a good place to socialize. Want a little West Coast flair? Enjoy our California-style outdoor dining area, where a naked flame fire pit invites you to cozy up for a fun-filled (or perhaps romantic) evening. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1499791451921-V1LTGS4LBDEWZ9C9TNA3/great+Jason+Alley+pic+at+Quest.JPG Local Guests Headshots - Jason Alley Chef Jason Alley grew up in Pulaski, Virginia, where agriculture was the mainstay of the local economy. At the age of four he industriously started cooking and never really stopped, helping out his busy family by whipping up Southern comfort food. His first professional food job was at St. Louis-based fast food chain Hardee’s. Alley resolved to go to college, but he soon realized that he was not well-suited to the world of academia and left to work at a Quaker-owned orchard near Harrisonburg, Virginia. But fate intervened when a group of friends washing dishes at Harrisonburg Country Club encouraged him to join them. Soon he started prepping food and watching the chefs cook, and it wasn’t long before he had worked his way up to lead cook. He left shortly after for Champaign, Illinois and while his now-wife studied at the University of Illinois, he took a sous chef position at a bar and grill and was quickly promoted to executive chef. The couple moved to Atlanta, Georgia, where he worked at 1848 House, Blue Ridge Grill, and ENO. But his native state beckoned and Alley returned, this time to Richmond, for a position at the Europa Café and Tapas Bar, where he met his soon-to-be restaurant partner Chris Chandler. Alley and Chandler opened Comfort in 2002. Alley’s menu sings with a passion for the kind of Southern comfort food classics you could picture on checkered picnic blankets in some idyllic painting. In 2011, with the help of partners Michele Jones and Ry Marchant, Jason opened his second restaurant, Pasture. Pasture features local products prepared simply, with a focus on small plates and current interpretations of classic Southern flavors. He opened Flora in 2017 with Michele Jones and Jay Bayer and there's more coming! When he’s not cooking or playing in his Spanglish Ramones cover band, Los Ramones, he's spending time with his wife and three amazing kids. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534184063206-16UMVGUTKUF8ZY5VZA96/bullard+from+Graduate.jpg Local Guests Headshots - Jason Bullard Born and raised in Richmond, Virginia, Chef Jason Bullard has over 20 years experience in the hospitality business. After studying at the Art Institute of Washington and the culinary program at J. Sergeant Reynolds, Bullard has been chef de cuisine at Hermitage Country Club, sous chef at Max’s on Broad and executive chef for Hanover Country Club. Since May 2017, Bullard has been the executive chef of Graduate Richmond, where he brings his passion for local, Southern food to create menus that are decidedly “Richmond.” When not in the kitchen, Bullard spends his time with his wife and 7-year- old son. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1500043400419-X44TYQEGTRGZYQQHUS98/Walter+Bundy.jpeg Local Guests Headshots - Walter Bundy From an early age, Walter Bundy’s experiences on the Piankatank River in the Chesapeake Bay instilled in him a reverence for indigenous ingredients. His summers were filled with profound culinary experiences, from eating fresh fish and crabs pulled from the river by his own hand to helping his grandmother in the kitchen as she baked pies from heirloom recipes. The family garden was prolific with everything from cucumbers to tomatoes and squash, and hunting trips with his father completed the earth-to-table eating that was simply their way of life. Bundy took his rich culinary heritage with him when he left home for Hampden-Sydney College, and he was fortunate to live on a country farm where hunting was plentiful. He took to cooking wild game for friends and family, and the connection between the land and the kitchen further strengthened his commitment to entertaining with locally informed cuisine. While in college, Bundy helped open The Blue Point Restaurant on the Outer Banks of North Carolina. The restaurant continues to be known for its “Southern coastal cuisine” and its use of the freshest local ingredients. After graduation, he was exposed to a whole new palette of flavors when a move to Santa Fe, New Mexico brought him to work at Mark Miller’s Coyote Café. Inspired by the variety of unfamiliar ingredients and flavor profiles, Bundy decided to enroll in the New England Culinary Institute. A desire to learn about wine subsequently brought him to the Napa Valley, where he worked with renowned chef Thomas Keller at the legendary French Laundry. In 2002, Bundy was one of the featured chefs at the James Beard House in New York, and in the same year he presented a dinner for renowned New York chef Daniel Boulud. In 2003, Chef Bundy was the guest chef for The Chesapeake Bay Wine Classic Gala dinner held in Virginia Beach. Bundy also participated in an offsite James Beard Dinner held at Todd Jurich’s Bistro in Norfolk, Virginia. In 2004, chef Bundy appeared on Food Network’s Food Nation with Bobby Flay and also appeared as a guest chef for a dinner to promote Patrick O’ Connell’s The Inn at Little Washington Cookbook. Bundy was named executive chef at Lemaire in May 2001. As a native Virginian, he is committed to providing upscale Southern cuisine that showcases the bountiful seasons of the area. The menu honored traditions while providing a modern, fresh approach. During his tenure in Lemaire, Bundy cooked at the James Beard House in New York and hosted a number of James Beard award winners in his kitchen for an annual fundraiser in support of the foundation. He regularly participates in local charity events and has been featured on Food Network’s Food Nation with Bobby Flay and the Cooking Channel’s Road Trip with G. Garvin. He is an active member of Southern Foodways Alliance and a big fan of the work that they do to preserve and celebrate the diverse food cultures of the American South. Bundy opened his own restaurant, Shagbark, in summer 2016 in Libbie Mill-midtown. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534001978893-Y56ZDDHS9IBSU8J4NNFB/Tanya+Cauthen.jpeg Local Guests Headshots - Tanya Cauthen Swiss-trained chef Tanya Cauthen encountered a culinary paradox: Richmond chefs could find excellent cuts of meat, but Richmond consumers lacked options. The idea of bringing restaurant-grade meats to the consumer market was born in the spring of 2006, and the idea became Belmont Butchery. Cauthen moved to Richmond in 1993 to work with Jimmy Sneed at the acclaimed The Frog and The Redneck restaurant in Shockoe Slip. At 24, she opened The Red Oak Cafe as executive chef. Never afraid of a challenge, chef Cauthen opened Capers Catering as chef-partner. Her experience has not been limited to restaurants, having worked as chef of Ellwood Thompson's Local Market, and the European Market. Cauthen opened Edible Garden in 2005 as Chef de Cuisine. Cauthen's international experience includes a chef's apprenticeship in Bern, Switzerland, where she first tried her hand at butchery, as well as a stint at Melbourne's Queen Victoria Market in Australia. Always hoping to inspire good cooking, she ran the Virginia Gourmet cooking school, and has covered food and wine as a writer for a well known regional publication. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1500044288530-R9C9G8BNWW1HBTHUQBX1/brad-cooper.jpg Local Guests Headshots - Brad Cooper Brad Cooper is a Chesterfield native who early on developed an interest in science and a penchant for precision. In his younger years, these interests became passions and resulted in a lot of experiments and some ill advised fireworks creations that kept his parents on their toes at all times. After attending the Virginia Military Institute, Cooper began home brewing and quickly developed a talent for creating recipes that resulted in unique flavors while still emphasizing the history behind specific styles of beer. In September 2014, Cooper decided to take the leap into entrepreneurship and began plans to open his first brewery in his hometown of Chesterfield. On June 11, 2016, the Cooper family opened the doors at Steam Bell Beer Works to several thousand friends and haven’t looked back since. Specializing in farmhouse ales, Steam Bell Beer Works has 3 flagship beers — the Grisette Saison, Time Is Money IPA, and Tiramisu Stout — and continues to evolve their portfolio with a wide selection of small batch beers on tap in their tasting room. Historically, a steam bell was used in the craft of barrel making by coopers to make the wood they used more pliable. As such, the Steam Bell brand name is representative of the heritage, tradition and craftsmanship we seek to embody in every beer we create. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1539821706174-AL5W1Y4FOITUGZWQ911C/Brian_Coates_Bio_Pic.jpg Local Guests Headshots - Brian Coates Part of Everyday Gourmet in Richmond https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533908010145-KF8DDIVM1NDP50XYP2OZ/feature_jackson_ward_eggleston_plaza_Kelvin_Hanson_Neverett_III_JAY_PAUL_rp0916.jpg Local Guests Headshots - Neverett Eggleston III Bio to come https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1539821033071-LHI2AKZ9ZQ85WCB8AMU7/Ellie+Basch+%26+Jannequin+Bennett.jpg Local Guests Headshots - Ellie Basch  Ellie Basch Ellie Basch grew up in a family of Chinese-Indonesian cooks. She began her cooking career at The Southern Inn in Lexington, VA, and worked on every kitchen duty, from making sandwiches to line cooking to baking breads. With her extensive knowledge of spices and herbs, Ellie developed her signature style: fresh, flavorful and healthy. Ellie launched Everyday Gourmet in 2002. In 2012, Women Chefs and Restaurateurs selected Ellie to receive the Barbara Tropp Memorial Internship to study Chinese cuisine. Ellie spent 3 weeks cooking at the Black Sesame Kitchen in Beijing and a week exploring the food of Fujian, the province from which Ellie’s grandparents emigrated. Throughout her Richmond cooking career, Ellie has worked at the Jefferson Hotel and The Bull and The Bear Club. She also designed and launched New Visions New Venture’s Breadwinners Program, a non-profit program that helps low income women start their own food business. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534002226148-KVEUS5W07VWR5RDMVJVU/david-dunlap.jpg Local Guests Headshots - David Dunlap Chef David Dunlap is presently Executive Chef of the soon-to-open Quirk Hotel, A Destination Hotel, located in Richmond, Va. Slated to open September 2015, David’s hands-on approach at the hotel’s food & beverage outlets will influence the conception and development of a restaurant designed for city residents and travelers alike, as well as a bar and bites program at the city’s first-ever rooftop bar and lounge. Born in Washington State near the Puget Sound, Chef David Dunlap recalls fond childhood memories of days spent playing and harvesting in his family's orchards: plucking strawberries and blackberries, foraging for huckleberries an fishing in the stream behind his home. Establishing a passion for food in his early upbringing, David took his first cooking role at a local farmer's market in Boulder, Colo. Realizing he had found his calling, he enrolled at the California Culinary Academy to conduct his studies and further his skillset. Upon graduation, he worked under Executive Chef Romuald Jung at El Encanto Hotel in Santa Barbara, California, where he refined his utilization of seasonal fresh fruits and vegetables, as well as creating and executing complicated and delicious recipes on the fly as he worked with the array of seafood delivered daily by local fishermen. From there, Chef Dunlap accepted a position with the five-star, five-diamond Four Seasons, also in Santa Barbara, where he worked under Executive Chef Martin Frost and contributed to menu development as well as assisting with a myriad of winemaker dinners. The arrival of their second child (now a father of three) prompted David and his wife to move to Virginia to be closer to family. Dunlap secured a position with the opening crew for Alain Ducasse's Adour restaurant, in Washington, D.C., and trained under Executive Chef Julian Jouhannud and Corporate Chef Sylvin Portay. It was here that David notes the finer points of his culinary approach were developed. With a variety of high-demand skills now under David’s belt, Chef Damon Gordon of Plume Restaurant at The Jefferson Hotel, DC, a Relais & Châteaux property, recruited David as his Sous Chef. This opportunity led to The Inn at Little Washington, another Relais & Châteaux property, taking notice of David’s culinary skills. David was hired as their Sous Chef and soon thereafter promoted to Executive Sous Chef. Two years later, David accepted an offer to become the Executive Chef at The Ashby Inn, located in the foothills of the Blue Ridge Mountains in Virginia, where he helmed the restaurant and culinary programing for nearly two years, prior to accepting his current position at Quirk Hotel. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534002323936-XJY4IWNY6RDI1FN5OBJW/J.+Frank.jpeg Local Guests Headshots - J. Frank Richmond native, J. Frank began his professional career in his hometown at the prestigious Commonwealth Club in the late 1970s. From there he gained international experience at the Hilton International in Munich, the Brauerei Gastof in Aying Aying, Germany and at Hintlesham Hall in Hintlesham, England. He returned to the states in the late 80s to work at the Indian Creek Country Club in Miami and from there to The Inn at Little Washington and the Urbana Inn in his home state of Virginia. He came back to Richmond in 1991 where he gained widespread recognition for his culinary achievements at The Berkeley Hotel. Since 1995, J. has been the chef for the Lewis Family in Richmond. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533785385567-X06FH2UMRAC6RX1AZV9P/lee-gregory.jpg Local Guests Headshots - Lee Gregory Lee Gregory worked under chef Dale Reitzer at Acacia in Richmond, Virginia, for five years before moving to Six Burner (Richmond), Mockingbird in Staunton, and Blue Light Grill in Charlottesville. He returned in 2011 to open The Roosevelt. The Roosevelt is a neighborhood restaurant in a turn-of-the-last-century building in Church Hill, Richmond’s oldest neighborhood. The Roosevelt's menu is an untraditional celebration of the food of the South, served alongside an all-Virginia wine list, a hearty roster of regional beers, and a selection of craft cocktails that’ll knock your socks off. The Roosevelt opened to public and critical acclaim and was named 2012 Restaurant of the Year by Style Magazine, Best New Restaurant in the Region by Richmond Magazine and awarded an Elby as the city’s Best New Restaurant. The Roosevelt was again awarded Elbys in 2013 for Best Cocktail Program (Thomas “T” Leggett), and in 2014 for Restaurant of the Year and Chef of the Year. In 2013, 2014 and 2015, Gregory was nominated for the James Beard Awards Best Chef Mid Atlantic, and in 2014 joined the advisory council for the Atlanta Food and Wine Festival. Here opened Southbound with Joe Sparatta in late 2014, crossing the James River in style. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534010757056-XK45MXPFYHGTAZ2AJDRU/E201004_0165_greg-haley.JPG Local Guests Headshots - Greg Haley Greg Haley has been Chef de Cuisine for Amuse Restaurant at the Virginia Museum of Fine Arts since it opened with the McGlothlin Wing in May of 2010. Amuse was named Restaurant of the Year by Style Weekly in 2011, and is known for an eclectic menu featuring fresh ingredients sourced locally and regionally. Chef Haley began washing dishes in his family’s restaurants at age 12, and graduated to the cooking line at age 14. After high school, Chef Haley attended a two year culinary program in Myrtle Beach S.C. while working as sous chef in several local restaurants. Upon returning to Richmond, Greg spent two years working with local legend J. Frank at the Berkeley Hotel, then moved on to work as Executive Chef with the Richmond Restaurant Group. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1500043827318-02NTFTC4H461A4UFLMMJ/Michael+Hall.jpeg Local Guests Headshots - Michael Hall Chef Michael Hall who owned M Bistro at Rocketts Landing, emphasizes his award winning “Country French Cooking with a Southern Flair, offering his distinguished menu of fine dining and a few new touches representing the best in Southern cuisine at Richmond’s 2300 Club. Previously, Chef Hall was general manager and executive chef at the Bull and Bear Club and also Executive Chef at The Berkeley Hotel in Downtown Richmond. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534002251374-TTAY3TK4IIJPYUA0NCYZ/Carena+Ives.jpg Local Guests Headshots - Carena Ives Carena Ives, with her mother in the kitchen by her side, opened Jamaica House in 1994 on West Broad Street near VCU. In 2007, she ventured to Chesterfield County on Midlothian Turnpike near Chippenham Parkway to open her second restaurant, Carena's Jamaican Grille. When Jamaica House opened in the summer of 1994, it became the home away from home for island people living in Richmond. "That means on a Saturday morning when you're hankering for a plate of Ackee n' Salt fish and Fry Dumpling, or on a Friday afternoon the only thing you're hungry for is a steaming bowl Red Peas Soup, only place to satisfy those cravings in Richmond is Jamaica House." https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534271183808-3JYIWQCEKGULPEIA9T7I/Velma+Johnson.jpeg Local Guests Headshots - Velma Johnson One of fourteen children, Velma "Mama J" Johnson was born and raised in Richmond, VA. She and her siblings took on a lot of responsibility around the house, including helping their mother in the kitchen, where she learned many of the recipes now so popular at Mama J's. A visit to Mama J's feels a lot like coming home. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533567565327-H7S76NM3F5BCEK7IMZC9/RJ+at+Hyannis+Ferry.jpg Local Guests Headshots - Robert Jones Born & grew up in Roanoke VA, - Graduated from Roanoke College, studied Spanish, Psychology and Anatomy & Physiology - Left Roanoke in 1990 and lived in Charlotte, Martha’s Vineyard, Atlanta and Richmond. - The high point of my service career was working as sommelier and assistant manager at the Dining Room at the Ritz-Carlton, Buckhead in Atlanta, GA (1995 – 1999). During this time at the Dining Room, the restaurant earned the Mobil 5 Star award, becoming one of 14 restaurants in the country to achieve that distinction. - Encouraged by Michael McNeill MS to enter the Court of Master Sommelier program in 1995 - I passed the practical and blind tasting components of the Master Sommelier exam in October 1999 and in March 2001 I passed the theoretical component of the Master Sommelier exam, becoming the 49th American to earn the Master Sommelier diploma. - I left the service industry in June 2001 and joined Kysela Père et Fils, (Importer and Distributor of wine, sake, spirits and beers) as a national account manager, to learn the business of moving wine around the world, into and through our system of wholesale distributors and on the trade. - Completed John Gauntner’s Advanced Saké Professional course in Japan in 2014. - Married since 1995, with two children, moved to Richmond VA in June 1999. - Professional travels to France, Spain, Portugal, Italy, Germany, Scotland, Wales, England, South Africa, Chile, Argentina, New Zealand, Australia, Malaysia, Singapore, Japan, Hawaii and the Turks & Caicos have furthered my education. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1502807804927-T24T7VL6MJSH95T20QP4/ledesma+fire.JPG Local Guests Headshots - Mike Ledesma From Baltimore to Oahu to Richmond, Mike Ledesma’s culinary travels and Filipino heritage continue to inspire his cooking. Once a financial advisor, he made a career change in 2002 when he enrolled in culinary school in Hawaii. Since moving from desk to kitchen, he’s worked under “Iron Chef” Roy Yamaguchi and has brought his passion for food back to the East Coast. Recently he led operations, training and menu development for six restaurants as corporate chef for Richmond Restaurant Group. After opening the Hard Shell’s Southside Richmond location and the Belgian-inspired Max’s on Broad, Ledesma’s menu relaunch at Patina put the restaurant in the spotlight as one of the Richmond Magazine’s top 10 dining establishments. In August 2017 he became Executive Chef at Kabana Rooftop in downtown Richmond.   https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567349861409-LAHSJ532XPV830VR8KTB/Fatty+Smokes+chef+on+left+.jpg Local Guests Headshots - Mike Lindsey With a passion for cooking with fresh ingredients and making each dish shine with unique flavor, Executive Chef Mike Lindsey has enjoyed great success in the restaurant industry. Mike was raised in Eastern North Carolina in a family that spent most of the time fellowshipping in the kitchen. Spending time with his grandparents, mother and father, Mike learned to cook everything, from southern classics to pit smoking whole hog barbeque. Mike grew up in a true farm to table environment with his family. His family grew fresh fruit and vegetables, then harvest them to create the freshest dishes. Raising chickens, hogs and cattle to have the freshest meat to cook and smoke. This upbringing gave Mike a true passion for cooking with fresh ingredients. Mike’s professional path began with a line cook job at a scratch Italian restaurant in 1995. In a year, he was moved up to head chef. After 4 years, Mike moved on to be a chef at a scratch upscale casual restaurant where he honed his skills in meat and fish butchering. With over 20 years plus, Mike has continued to grow his career a successful Executive Chef. He has worked at several upscale and fine dining restaurants including Ruth’s Chris and Capital Grille. Mike is now the Executive Chef at Red Salt Chophouse & Sushi in Richmond, VA. He has created a very diverse and successful menu of fresh ingredients and flavors. Red Salt has been nominated for Best New Restaurant in Richmond. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534001761408-XLN8HYUE3SUAADVS2HA7/Longoven+2016-June+Dinner-0006.jpg Local Guests Headshots - Andrew Manning, Patrick Phelan & Megan Fitzroy Phelan Longoven is a pop-up dinner series hosted by chefs Andrew Manning, Patrick Phelan and Megan Fitzroy Phelan that serves seasonal, ambitious menus featuring the best of local and regional ingredients. With over 20 years combined in the restaurant industry spanning luxury catering, Michelin starred restaurants and international consulting, Longoven have settled in Richmond, VA, opening their brick and mortar in Scott’s Addition in Spring 2018. Bon Appétit Magazine recently named them one of America’s Best New Restaurants. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534271144951-3TMSNW3PD78V6D2NU6LN/Courtney+Mailey.jpeg Local Guests Headshots - Courtney Mailey Courtney Mailey is the owner and cidermaker at Blue Bee Cider, based in Richmond, Va. She is a career switcher who left her desk job in economic development to start a cidery. She apprenticed at Albemarle CiderWorks and then started Blue Bee Cider in 2012 in the Manchester neighborhood. Blue Bee moved to the lovingly renovated Richmond stables in Scott’s Addition in Fall 2016. Mailey is from an Army family and met her husband while on assignment in Belfast, Northern Ireland. They live in downtown Richmond with a precious cat, Vivian. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1536663941133-N81V6C3G6GQOTNYFWS7C/dales+shot.jpg Local Guests Headshots - Dale Reitzer Chef Dale Reitzer began his cooking career in 1982. After graduating from Johnson and Wales University in 1989, he became chef of Alexander's in Norfolk, VA. In 1990, Dale became the sous-chef at Windows on Urbanna and did short stints during winter months at nationally-acclaimed restaurants including Patina in Los Angeles for Chef Joachim Splichal. In 1993 Dale became the Chef de Cuisine at the Frog and the Redneck in Richmond, VA, and in 1996 he moved to Atlanta to work with Chef Gunther Seeger at the Ritz-Carlton, Buckhead. He was the James Beard nominee, semi-finalist for Best Chef: Mid Atlantic 2010, 2011, 2012 and Food and Wine Magazine America’s Best New Chef 1999. Returning once again to Richmond in 1998, Dale and his wife, Aline, opened Acacia. Acacia’s menu takes advantage of the freshest, highest quality food the area has to offer; cooked with consideration and to perfection by the chef, with an emphasis on seafood and regional favorites. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565922256769-ZEILN4R9FSUJ7N2IPFJN/190726_L%27Opossom_065.jpg Local Guests Headshots - David Shannon David is the Chef & Sole Proprietor of L’Opossum sur la Colline de L’Orégon in Richmond, Virginia. Soon after graduating from New England Culinary Institute, he began his eight year tenure at The Inn at Little Washington spanning 1987 to 1995. From Garde Manger to Executive Sous Chef, David experienced every station and responsibility in the kitchen. During that time, he staged at two Michelin starred properties, L'Oustau de Baumanière and Abbaye de Sainte Croix in France.David's culinary experience also includes apprenticing for Daniel Bonnot at Restaurant de la Tour Eiffel in New Orleans, Executive Chef at The Ashby Inn in Paris, VA, Also in Richmond, Virginia, Chef at Helen’s and Chef/Co-Owner of Dogwood Grille & Spirits. In 2018 L’Opossum was named The South’s Best Restaurant by Southern Living Magazine. Other recent awards include two 2017 Elbys for Chef of The Year & Restaurant of The Year as well as OpenTable’s Top 100 Restaurants in the U.S. In 2016, L’Opossum was named Style Weekly’s Restaurant of The Year and David was selected as a James Beard Foundation semifinalist for Best Chef Mid-Atlantic. At L’Opossum, David strives to create a menu and dining experience enhanced by curated music and decor that intrigues and satisfies all senses. “For me, the best part is directing a collaborative process to harness and focus the depth of the diverse skills and talents that everyone on our team possesses.” https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565990610827-1PLOWGW7TY7C4YONRW0V/Joe+Sparatta.jpg Local Guests Headshots - Joe Sparatta A native of the garden state of New Jersey, Joe was born into a family of chefs, and took up the craft at an early age. It was not until he began working at The Ryland Inn under Chef Craig Shelton that he truly found his passion. At the time, The Ryland was the only New Jersey restaurant to be awarded four stars by the New York Times, and the only to be awarded Relais Gourmands by Relais & Chateaux; it is in this environment, with a four acre organic garden to work with, that Joe got his education. Joe received additional training with Chefs David Bouley, Eric Ripert, and Michael Laiskonis in New York City before joining Chef Scott Anderson to open elements in Princeton, NJ. While Sous Chef and Pastry Chef at elements, Joe managed a team that received top ratings from local and New York press, garnered publication in Art Culinaire, and earned a spot in the top 20 “most important restaurants” in America by the Opinionated About Dining Guide. Since moving to Virginia, Joe has worked with restaurateur Paul Keevil and with Chef Jason Alley & Michele Jones, along with Ry Marchant, in their latest restaurant venture Pasture. When not at Heritage, and when the season is right, you can probably find him fishing, or foraging for ramps and other wild delicacies to tempt his son Hunter with. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534011449341-XEP0JZJA9IRC7OQBPCYJ/JuanaStraus-1200x800-768x512.jpg Local Guests Headshots - Juana Straus VMFA pastry chef extraordinaire. Bio to come. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533784917463-4D3I5NR82BU3LRYB08JP/Christine%2BWansleben.jpeg Local Guests Headshots - Christine Wansleben Christine is the Owner/Culinary Director of Mise En Place, located in Richmond, VA. She graduated from the Institute of Culinary Education (formerly Peter Kump's NY Cooking School) in New York City , and has worked in such restaurants as Chanterelle and Eleven Madison Park. Prior opening Mise En Place, Christine worked as a catering chef for A Sharper Palate Catering Company, here in Richmond. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533784984162-39X08K4TLX439FZFTF9N/Jenny.jpeg Local Guests Headshots - Jenny Tremblay West Jenny Tremblay West grew up in the hospitality industry, which has fueled her love of connecting with people, traveling, and food. She is a chef who is passionate about teaching folks of all ages the skills and knowledge she has learned over her lifetime. A former pastry chef, baking is one of her favorite things to share with clients and friends. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533785123163-XJZGUK1JS77WMXFMDADS/Lemaire+Executive+Chef+Patrick+Willis.jpg Local Guests Headshots - Patrick Willis Born and raised in Goochland County, in the Richmond Region, Patrick grew up learning the food cultures of his mother’s family in Wolftown, VA where cooking from scratch and food preservation were both preferred and necessary. From his father’s family in Eastern North Carolina, he developed an appreciation for the smoking and slow-roasting of pork and other meats. The fifth person in his family to attend East Carolina University, Patrick enrolled as a freshman to pursue a career as a pharmacist. After two years of heavy science curriculum he changed his major to Hospitality Management, based upon his first work experiences in the kitchens of Richmond-area restaurants. It was there that he re-discovered his passion for fresh ingredients and the art of culinary creation. Following graduation, he stayed in North Carolina where he continued to hone his skills in the kitchen, restaurant operations and guest service. It was also in the kitchen that he met his lovely wife, and they began to build a life together which ultimately led them back to his Virginia roots. In 2009, the lure of being close to family, as well as his wife’s career path to becoming a physician led them back to Richmond. Patrick joined the Lemaire team as a line cook just as the restaurant was launching a newly renovated space and a New American menu featuring Virginia grown ingredients and the Southern influences of Richmond. He was then promoted to sous chef before being named executive chef of Lemaire in 2016. When he is not in the kitchen you can find Patrick outside. He enjoys playing with and chasing after his two young sons, kicking the soccer ball or swinging a baseball bat. He also enjoys being near the water - kayaking, fishing or hunting water fowl. Or, you may just find him tending his homemade smoker and a delicious cut of meat for his family’s dinner. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533785054933-FLU4CWBBI9V0OCF7Q2PD/jessica+wilson.JPG Local Guests Headshots - Jessica Wilson Jessica has worked with, been taught by and been inspired and motivated by chefs such as Julia Child, Gabrielle Hamilton, Missy Robbins, and Job Yacubian. She has always been surrounded by the culinary arts from her early years growing up on a farm in Vermont to working with culinary historians to foraging on morning walks to her first job as a dishwasher at age 14. She became the chef at Dear Bushwick and is now poised to open GRACE in Richmond. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534203438045-7Q0NGFUKZWTWPBO4V1PR/sub+rosa+fire+%2B+evrim+slideshow.jpg Local Guests Headshots - Evrim Dogu Evrim Dogu of Sub Rosa Bakery. James Beard nominated Best Baker in 2017 and 18 with his sister, Evin Dogu. Bio to come https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565930122671-UKMLYFMGAUW3BDVZHON5/2019+cute+FFF+logo.png Local Guests Headshots - Jason Tesauro Bio to come. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567458959770-QTRWG2UKO3M7ZC17M15M/Adam+Campbell.jpg Local Guests Headshots - Adam Campbell Adam Campbell is the executive chef of Scuffletown Garden. Formerly of Rappahannock, Campbell is a self-described mix between Gonzo and Janice from the Muppets, and runs a dynamic kitchen with the compassion of Kermit and the authority of Miss Piggy. You can often find him blasting the kinks and taking breaks from prep to start staff dance parties before service. But his passion for food isn’t limited to busting out pork chops (or sick moves) in the kitchen. Adam wears his biggest smile early morning pulling weeds from the manicured garden or finding produce ready at peak ripeness for his season-driven menu. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565930062542-T32JM1Q5CXF9AWQH4IRX/2019+cute+FFF+logo.png Local Guests Headshots - Ben Watters Bio to come. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567707828410-9X30MKEJOCDKBE8XKHMF/perch+headshot.jpg Local Guests Headshots - Beth Dixon Beth Dixon has been in the restaurant industry for over 18 years. She started her bar career behind the stick at Can Can Brasserie. In her almost 7 years at Can Can she honed in her skills as a professional and she bartended up till 38 weeks while pregnant with her beautiful daughter Ellie. Beth credits a lot of her success to the things she learned from Joao Neri & Bob Talcott in her tenure at the French Brasserie. When time came to move on, she rather serendipitously landed at Pasture, where she was hired via text on their opening night by Michele Jones. She worked the bar there for almost 7 years, fine tuning her style with Southern flare and hospitality, eventually to become the bar manager there. The teamwork that Jones and her partner, Jason Alley, encouraged between BOH and FOH, allowed Beth the freedom to make her own mixers and team up with kitchen staff to do an incredibly low waste bar program. Known for her shrubs and high acid cocktails, Beth has now been challenged in her current role as Bar Manager at Perch. Mike Ledesma's Pacific Rim inspired cuisine has opened up a new creative window, where the focus is on Polynesian style cocktails, with tropical fruits and spices. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567350863457-552AP3BAJ7LMX8RW2PHH/HamidNoori.jpg Local Guests Headshots - Hamid Noori Chef Hamidullah Noori began his chef’s career in 2004 at the Kabul Serena Hotel, a 5 star hotel in Afghanistan as Commis Chef and quickly promoted to Chef de Partie. After his training, he returned to Kabul Serena Hotel as the Executive Chef where he oversaw the cuisine of several restaurants in the hotel. He was featured in several cooking show episodes on TOLO TV in Afghanistan and was later given the Executive Chef position at the USAID. Since his arrival in Richmond, Chef Noori showcased his talent at the Capital Farmers Market, the Hi Hostels Culture Kitchen and Noorani where he has continued to refine his art in international cuisine. (Photo by Crixell Matthews/WCVE) https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566945152876-THR70X71I9C5UYT6JKLQ/Matt+Kirwan+.jpg Local Guests Headshots - Matt Kirwan Matt Kirwan, a Richmond native, started his culinary career at the Country Club of Virginia when he was sixteen. In 2012, he worked at the West End staple Eurasia, then became the opening sous chef at The Rogue Gentlemen (Rogue). After moving to New York 2015, he worked at The Little Prince in SoHo as well as Virginia’s in the Lower East Side Under Chef Matt Conroy. Returning to Richmond in the fall of 2017, Matt assisted in the opening of The Shaved Duck Restaurant as the executive chef. In October of 2018 Kirwan Joined the Roosevelt as Executive Chef. You’ll rarely find Kirwan in the kitchen without his Yankees hat on as he’s a die-hard New York sports fan. When he’s not in the kitchen, he enjoys listening to music and walking his dog around Church Hill. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1500043984486-BWZ3TRYPNNZ50VZV4GRJ/ida-mamusu.jpg Local Guests Headshots - Ida Mamusu According to the Southern Foodways Alliance, "In 1980, Ida MaMusu fled war-torn Monrovia, Liberia, and came to the United States. Her grandmother, Ida Williams, was originally from Reston, Virginia, and went to Liberia as part of the American Colonization Society, a movement sending freed slaves back to Africa. Under her grandmother’s tutelage, Ida learned the art of cooking, sometimes without even going near the kitchen. When Ida MaMusu fled the war, she had no choice but to leave her entire family behind. She arrived in Richmond in 1986 and worked for the next decade to bring her two children and parents to the United States. After opening Braids of Africa on Broad Street in 1996, Ida found herself not only doing hair, but cooking meals for her customers. Inspired, she opened her first restaurant space next door in 1998, eventually moving to a smaller, better-located space on Main Street. Ida’s grandmother always told her that the things she learned from her were not hers to keep—that she must pass them on to keep her memory alive. In 2002, Ida started Chef MaMusu’s Cultural Cooking School to pass her knowledge on to young girls." https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567352912065-T89NYXI7UA86DCXVQGVE/SholaWalker.jpg Local Guests Headshots - Shola Walker Shola Walker is the co-owner and pastry chef of Mahogany Sweets in Jackson Ward along with her two sisters. Prior to opening the bakery in 2017, Walker worked for an allergy-friendly and specialty bakery that previously occupied the Mahogany Sweets space. She brings that same knowledge to the shop where they serve vegan and gluten-free tarts, quiches, tortes and more. (Bio credit: ChefsFeed) https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566404157332-K8F3UGG3QOAH93V29G7T/Chris+Fultz_FFF+2019.jpg Local Guests Headshots - Chris Fultz Native Texan, and self-taught pitmaster, Chris Fultz was born near the epicenter of Central Texas barbecue. Trained as an architect and transplanted to Virginia, he discovered that the universal language of barbecue appealed to his passion to create, and to share that creation with friends and family. That inspiration quickly grew into a lifelong obsession to produce the perfectly smoked brisket. Together with his wife / pitmistress, Alex Graf, they opened ZZQ Texas Craft Barbeque in 2018. Chris and Alex sought to create an authentic barbecue experience that blends the culture, techniques, and flavors of Central Texas with the regional influences of Central Virginia. ZZQ’s method is rooted in tradition, but artisanal cooking techniques and unique flavor combinations elevate their barbecue to one of the most sought after commodities in the mid-Atlantic. Unprecedented accolades have followed since their opening in March of 2018. ZZQ was named the Best Barbecue in Virginia, and top 12 in the nation, by Food & Wine Magazine. Following this tremendous recognition, Thrillist named them one of the top 33 Best Barbecue Joints in America two years in a row, and Daniel Vaughn of Texas Monthly Magazine lauded their Texas Barbecue as “Flawless” and stated, “I don’t think anyone outside of Texas does it any better than ZZQ in Richmond, Virginia.” https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567707582164-6XE4ROQ5Z47DP3IBEHK7/BrandonMacConnell.jpg Local Guests Headshots - Brandon MacConnell Florida-born and raised overseas, Brandon experienced a lot of culture and cuisines at an early age. Directly from Johnson & Wales University in Rhode Island, Brandon started working his way through the ranks at Lemaire in the Jefferson Hotel led by Richmond all-star chef, Walter Bundy. In 2016 Brandon left the hotel and embarked with Chef Bundy and assisted in opening a restaurant focusing on utilizing the best ingredients Virginia has to offer. Brandon currently holds the title of Chef de Cuisine at Shagbark Restaurant, Chef Bundy’s homage to the great state of Virginia. Brandon has a musical past including competing with International Drum & Bugle Corps, and teaching numerous competitive scholastic drumlines throughout Virginia and Rhode Island. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567349924859-AFVY56V5TQBSLPSCSFMS/willie-hernandez.jpg Local Guests Headshots - WIllie Hernandez Willie Hernandez is a graduate of The California Culinary Academy in San Francisco. He has 19 years of culinary experience working his way through the ranks of a retirement community kitchen in Fairfield, California, Sous Chef and Chef De Cuisine of two hotels and resorts, Executive Chef of restaurants in Maui, Hawaii and Hilton Head, South Carolina and Banquet Chef at The Country Club Of Virginia. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1568841061507-YJ0Q2IFGJ8276HMDY35Z/HILTON+KHALED+headshots-HR-26.jpg Local Guests Headshots - Khaled Chalghoumi Khaled began his career at the Hilton Richmond Downtown in December of 2017 as a Kitchen Supervisor. It quickly became apparent that he had a true passion for culinary creativity and was soon promoted to Sous Chef and now the Executive Chef as of August 2019. Khaled has an extensive culinary background which includes owning his own restaurant in the West End called “Sweet Olive” and over 20 years of hospitality/restaurant experience in Tunisia training under famous French Chefs before moving to the United States. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567351677512-6E2T8WQU7Y676N652YZA/olivia-wilson.jpg Local Guests Headshots - Olivia Wilson Born and raised in the Shenandoah Valley, Olivia attended The French Culinary Institute right out of high school to get a degree in Pastry Arts and went on to work at Bouchon, The Inn at Little Washington and Metzger Bar and Butchery in Richmond, Va. At Metzger, she became the Pastry Chef and formed a tight relationship with Brittanny Anderson. Olivia then partnered with her and four others to open Brenner Pass and Chairlift. Being the Pastry Chef at her own restaurant and also the coffee shop next door has given Olivia the opportunity to create a Pastry and Bread Program thats truly her own. (Bio credit: ChefsFeed) https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567341376245-YVKPFV4FA6XO2X8QLLZR/MaryCatherineThompson_HanoverTavern.jpg Local Guests Headshots - Mary Catherine Thompson Ortolani A Hanover county native, Chef “MC” Ortolani has been working in kitchens since she was 14 years old – starting out short order at the soda fountain in her grandfather’s Mechanicsville Drugstore. After earning a chemistry degree from the University of Mary Washington, she attended culinary school at J. Sargeant Reynolds completing both culinary and pastry arts programs. Previously of A Sharper Palate Catering, Mary Catherine Ortolani has been the Executive Chef of Hanover Tavern since 2013 overseeing a full-service restaurant and on-site catering. Her passions lie in historical foodways, heritage products, house-produced, and farm-to-table relationships. Working in a 300-year-old establishment owned by a historical foundation has allowed her to explore these areas and offer community education on the history of food in Virginia. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567353588799-GH3L4KL1FL2GQA8UMMD2/Smoke+cooks.jpg Local Guests Headshots - Lamont and Alisha Hawkins Bio to come. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567458687723-2SRJKQFSTWPOHK8FDJVL/Steve+DeRaffele.jpeg Local Guests Headshots - Steve DeRaffele Steve DeRaffele, of Lunch.SUPPER! & Brunch, is a New York native who headed south to Richmond VA in early 2012 for a change of scenery and career. After working his way through every position in the kitchen to kitchen manager to general manager within his first few years in the RVA restaurant scene, Steve DeRaffele eventually found his space at the ever growing Scott’s Addition favorite: Lunch.SUPPER! Shortly after joining the LS team and becoming director of kitchen operations, DeRaffele was able to help build out the restaurants catering and events program, beer garden, and pop-up tasting dinners. DeRaffele brings a piece of his New York/Italian roots and way around a kitchen to the slow southern comfort dishes of the LSB brand. Now 3 years in with the RL Restaurant Group, DeRaffele helped oversee the opening of the groups newest addition to the brand: Brunch, with his first cover to cover menu. Opened in January 2019, Brunch has already found their space on Best Of Richmonds roundups and award lists with their first 8 months. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567458748597-E6DFCQWO7T2M7ESBKM12/Rick+Lyons.jpeg Local Guests Headshots - Rick Lyons Rick Lyons was born in Westchester, Pennsylvania in 1964. He is one of seven children. In 1992, Lyons headed south to Richmond, Virginia, and fell in love with the area right away. From 1992-1997, he was the general manager of Memphis Bar & Grill in Shockoe Bottom. From there he went on to design and open Bandito’s on Cary Street (1998), Starlite Dining & Lounge on Main Street (2001), The Republic on Broad Street (2010), Lunch on Summit Ave in the then quiet neighborhood of Scott’s Addition (2012), and Supper on Summit Ave (2014). In 2016 Lyons further expanded the popular Lunch and Supper brand, adding The Urban Roost Event Space and Urban Roost Beer Garden at Summit and Marshall. The newest addition to the group is BRUNCH in The Fan District at the former Starlite location, right back where he started. In March 2019 Rick matriculated from the Stratford University Culinary Program. In his free time Mr. Lyons loves hanging out with his pup Laker, who is 16 years old, and enjoys cooking and woodworking! https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567471955165-RY7KQ4UBN77WCJ1AK3P3/about_bb.jpg Local Guests Headshots - Bartholomew Broadbent Known as a lively, witty and informative wine lecturer, Bartholomew is also one of the world’s foremost authorities on Port and Madeira. He is credited for being responsible for the growth of Port consumption in North America during the mid 1980’s and was responsible for the re-introduction of Madeira to America in 1989, instrumental in its growth since then. Bartholomew Broadbent’s company, Broadbent Selections, Inc., founded in 1996, is the exclusive US national importer for some of the worlds most sought after family wineries, including Chateau Musar, Warwick Estate, Spy Valley, Ferreira, Quinta do Crasto, Louis Guntrum, Montsarra Cava, Vilafonte, AABadenhorst, and Dr.Hermann. He owns Broadbent Port, Madeira and Vinho Verde in Portugal, Broadbent Malbec in Argentina, Broadbent Gruner Veltliner in Austria and The Curator in South Africa. Raised in the English wine trade in a formal apprenticeship to his legendary father, Michael Broadbent MW [Director of Christie’s and prolific wine author], Bartholomew’s company is now one of America’s leading wine importers. Bartholomew Broadbent was named one of the “fifty most influential people in the wine world.” by Decanter Magazine (June 1997). Broadbent Selections, Inc. was nominated Importer of the Year in 2005 by Wine Enthusiast Magazine and was named one of the 100 fastest growing companies in 1998 by Entrepreneur Magazine and Dun & Bradstreet. In 2013 IntoWine.com ranked him 48th in the “Top 100 Most Influential People in the U.S Wine Industry.” Today, he has expanded from his pivotal role in the breathtaking growth of Port and Madeira to “exert a profound influence on the US wine market” says Decanter. He lives in Virginia where he is also pioneering the distribution of Virginia wines, now available in over 30 states. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567623131647-WWIHUCW2P2CB9ZNT3VUZ/Caleb+Seated+Smile.jpg Local Guests Headshots - Caleb Shriver For Chef Caleb Shriver, food has always been a means of gathering, a way to bring family and friends together. An Oklahoma native, Shriver has fond memories of his mother's southwest cooking, comfort foods often comprised of family caught and hunted fish and game. Growing up he often helped out in the kitchen, and it wasn't long before a fascination with food began to form. After completing a unique culinary apprentice program with Chef Kurt Flieschfresser at The Coach House in Oklahoma City, Shriver wanted to increase his culinary knowledge and experience and made his way to Chicago, landing at Otom, and then Sugar Toad in Naperville, Illinois. In 2010, Shriver moved south to Richmond and began working at Aziza's, developing a relationship with the Richmond community, all the while garnering multiple local awards. In 2012, with a hunger to make his own mark in the food community of Richmond, Caleb & his wife Michelle opened Dutch & Company. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567624317188-81WUG3NOFKJDCCY011E5/bradshaw+bio+pic.jpeg Local Guests Headshots - Maggie Bradshaw Maggie has loved cheeses since she was a child in central Kentucky. While studying in Paris in college, she took a wine and gastronomy course and a whole world of new options emerged. After graduation, she worked for associations in Washington, DC while following her passion working at a cheese shop in Alexandria. Prior to her move to Richmond, she was cheesemonger at a specialty grocer in Chapel Hill, NC. Maggie founded Truckle Cheesemongers in 2015 and has spent the past four years popping up in breweries, cideries and wineries, collaborating on cheese classes, and wholesaling to small shops and restaurants. Maggie draws on her Kentucky roots to make a Beer Cheese with Virginia beers. She also offers a monthly Cheese Share, featuring a cheese selection curated by Maggie from around the globe. Truckle will open a brick and mortar location at Blue Bee Cider this fall and will offer cut to order cheese and charcuterie, cheese boards, and hot sandwiches. https://fireflourandfork.com/visiting-guests daily 0.75 2019-08-26 https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566944721225-PCGQOD91CK35PMZKSSS1/VishweshBhatt.jpg Visiting Guests - Vishwesh Bhatt (Photo credit: Nicole DuBois) 2019 James Beard Foundation's Best Chef South and Southern Living Southerner of the Year, Vishwesh Bhatt joined City Grocery in 1997. Under the tutelage of Chef John Currence, Bhatt began working as a line cook. After a brief hiatus to earn his Culinary Degree from Johnson & Wales University, Vishwesh returned to the City Grocery Restaurant Group as Catering Chef in 2002. In 2009 Chef Bhatt opened SNACKBAR, where using his years of culinary experience and exposure to worldwide cultures, has created a menu that intertwines Southern and subcontinental Foodways. His work earned him a People's Best New Chef nomination from Food & Wine in 2011. SNACKBAR has been recognized by local and national media as one of the finest restaurants in the South. Vishwesh resides in Oxford with his wife Teresa and their pets Tula and Bitbit. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533914699389-2FS9AIT2XD456CVNVLAW/IanBoden_bySeraPetras.JPG Visiting Guests - Ian Boden Bio to come. Photo by Sera Petras. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533998463820-QM1O176XGAZVY7DJHTZL/theLINE_erik.jpg Visiting Guests - Erik Bruner-Yang An agent of alternatives, Erik Bruner-Yang creates space. Through his Washington, D.C.-based concept development company, Foreign National, he offers an alternative: food and space as commons. There exists a constant dialogue of community, culture and progress. Bruner-Yang’s restaurants are instinctual; contemporary yet habitual, including Maketto, a three-level Asian market with a retail store, coffee shop, and restaurant; and at the LINE DC hotel – Brothers and Sisters, serving American classics from Taiwanese and Japanese points of view; and Spoken English, a standing-room-only space modeled after Japanese tachinomiyas. His restaurants have received numerous accolades, from Bon Appetit magazine’s 50 Best New Restaurants 2018; to Thrillist’s Best New Restaurants 2018 and RAMMY’s Best New Restaurant 2019 for Spoken English. Born in Taiwan and raised in the States, Bruner-Yang has been credited for introducing D.C. to ramen in 2011 with Toki Underground. He is a multi-James Beard finalist, and was named Starchefs’ Rising Star D.C. Restaurateur 2018. His latest collaboration is as Executive Chef with &pizza. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565927043298-YQLERC5V7Z9WTVB61R1F/DBurtka+Head+Shot.jpg Visiting Guests - David Burtka David Burtka is a chef, caterer and award-winning actor who released his first cookbook, Life is a Party, on April 16, 2019. The book is a spinoff from his 2016 Food Network special, Life’s a Party with David Burtka, which won a Telly Award and 1stPrize at the New York Film and TV Awards. The cookbook will showcase his expertise in preparing delicious recipes and celebrating a variety of occasions with guests. Burtka earned a BFA from the University of Michigan and studied at the William Esper Studios in New York. This talented Le Cordon Bleu chef is a firm believer in sustainable food fresh from the farmer’s market, butcher, or garden to the table. David Burtka gained valuable experience training under Mario Batali at the award-winning Babbo ristorante in NY, award-winning pastry chef and author Gina De Palma, as well as Iron Chef Cat Cora and the French Laundry’s Thomas Keller. David and his catering company Gourmet M.D. had the pleasure of preparing meals for some of Hollywood’s elite like “Mad Men’s” John Hamm and Christina Hendricks, Zac Efron, Vanessa Hudgens, “Glee’s” Jane Lynch, “How I Met Your Mother’s” Cobie Smulders, Sarah Silverman, Elton John, Katy Perry, Elon Musk, and has even made pizza for Oprah. He has been seen in cooking segments on “Barefoot Contessa,” “E! News,” “Home Made Simple,” “Rachael Ray,” “The Kitchen,” “Celebrity Dish,” “The Fablife,” and “The Chew.” He has been a guest judge on shows such as “Beat Bobby Flay,” “Top Chef Masters” “Rupaul’s Drag Race” and “Iron Chef.” His recipes have been featured in People Magazine, Us Weekly, Food Network Magazine,andFood and Wine Magazine. Burtka was most recently seen starring as Brian Howard in David Hyde Pierce’s musical comedy It Shoulda Been Youat the Brooks Atkinson Theatre. He has also been seen in the Broadway production of Edward Albee’s The Goat or Who is Sylvia and Sam Mendes’ production of Gypsy, for which he garnered a Fred Astaire Award nomination for his portrayal of Tulsa. Previously, he earned the Clarence Derwent Award for his role as The Boy in the American premiere of Edward Albee’s The Play About the Baby. Burtka starred in the World Premiere of the musical The Opposite of Sex in San Francisco, later reprising his role at The Williamstown Theatre Festival. He has appeared regionally at The Hollywood Bowl, Alley Theatre, Paper Mill Playhouse, North Shore Music Theatre, and the Weston Playhouse. Additionally, David’s one man show Burtka, David played a sold out engagement in November 2014 at 54 Below. His film credits include Dance-Off, Annie and the Gypsy, Regrets Only, A Very Harold & Kumar 3D Christmas, and Hollywood Ending, under the direction of Woody Allen. Perhaps best known to television audiences for his recurring role on “How I Met Your Mother,” Burtka appeared on Ryan Murphy’s award-winning FX horror anthology, “American Horror Story: Freak Show.” Most recently, he was seen on Netflix’s “A Series of Unfortunate Events.” Burtka recently produced the relaunch of Wigstock, the outdoor drag festival and legendary annual event that dominated drag culture from 1985 until 2003. His producing credits also include CBS’s “The Night Shift” pilot. David grew up outside of Detroit, Michigan, and earned a BFA from the University of Michigan before studying at the William Esper Studios in New York. David lives in New York with his husband, Neil Patrick Harris, and their twin children, Gideon and Harper. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565926396525-NIEE6R003QJYPSS3OXR5/Maneet+Chauhan_AmeliaJMoorePhotography.jpeg Visiting Guests - Maneet Chauhan Chef Maneet Chauhan is the founding partner and president of Morph Hospitality Group in Nashville, Tennessee. She is a recipient of the 2012 James Beard Foundation Broadcast Media Award for her role as a permanent judge on Food Network’s “Chopped,” and sits on thepanel of judges for Food Network’s “Wedding Cake Championship”. She has also written her own cookbook, Flavors of My World. A graduate of the Culinary Institute of America, Chef Chauhan worked in some of the finest hotels in India before the start of her professional career in the States. Heavily lauded by print and broadcast media in the United States and abroad, Chef Chauhan has been featured in publications such as Bon Appétit, Food & Wine, The Local Palate, Wine Enthusiast, USA Today,m Wall Street Journal, New York Times, New York Post, Times of India, The Telegraph and more. Her television appearances include “The View,” “CBS This Morning’s The Dish, “Iron Chef” and “Next Iron Chef” (Food Network). She has worked as executive chef in successful ventures such as Vermilion in Chicago, which received accolades from Chicago magazine, Esquire, Time Out and Wine Enthusiast under her leadership. Chauhan is the founding partner of Morph Hospitality Group in Nashville, Tennessee, which includes restaurants Chauhan Ale & Masala House, Tànsu ǒ, The Mockingbird and Chaatable. She is also the co-owner of Mantra Artisan Ales in Franklin, Tennessee. A native of India, Chef Chauhan chose Nashville for her first namesake restaurant after being contacted by developer Moni Advani to come down to Music City for a visit. It was during her first trip that she fell in love with the city and its people and decided to stay. The Music City chef is a passionate advocate for the March of Dimes, and now lives in Franklin, Tenn., with her husband, Vivek and their daughter, Shagun and son, Karma. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533781806285-OFULK1TJM6VAANCOXDCJ/HalfCrownBake088-Edit+-+Edited.jpg Visiting Guests - Justin Cherry I spent my childhood days watching and learning to bake from my Mother and Grandmother, who had worked in her father’s bakery after school making rolls and bread. Hunting and fishing with my Dad and brother taught me to respect the product. I am a history geek in every way, since my family became involved with living history in 1989. After an injury in College football, my dreams switched from the field to the kitchen. I had brief stints cooking in Pennsylvania followed by 2 years in coastal Maine. After a stage at McCrady’s in Charleston I was intrigued by charcuterie and went to do an apprenticeship under world renowned butcher Dario Cecchini at Panzano in Chianti, Italy. Working for Dario changed my life. It made me realize that getting up and loving what you do everyday is rare, do whatever you have to do to achieve this! I went back to the states after my apprenticeship was over and got a job as the butcher at Husk Restaurant under Chef Sean Brock and Chef De Cuisine Travis Grimes. The next 7 years I worked for the Neighborhood Dining Group at various positions and developed the charcuterie and bread program at Husk. Half Crown Bakehouse was born from my love of history and food. All of the people in my life have inspired me in some way to make this vision real. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565931170851-5AH6JLLJZI9B4D4AUTK7/Chef+Opie+Crooks-2.jpg Visiting Guests - Patrick "Opie" Crooks EXECUTIVE CHEF, A RAKE’S PROGRESS Opie Crooks knew he belonged in the kitchen ever since he started washing dishes and bussing tables at age 14. He watched the chef and loved the intensity, energy, and urgency involved in the role. In 2006, he graduated from Le Cordon Bleu’s Atlanta campus and immediately jumped into a position with legendary Chef Roy Yamaguchi at the Atlanta location of Roy’s Hawaiian Fusion Cuisine. Crooks spent nearly a decade working for Yamaguchi, becoming a chef-partner and moving between Atlanta, Jacksonville, and finally Baltimore with a brief stint at Anne Quatranno’s Abattoir in Atlanta in between. In 2013, he left the Roy’s to join forces with Spike Gjerde, first as chef of Shoo-Fly and then as chef de cuisine of Gjerde’s landmark Baltimore restaurant, Woodberry Kitchen, known for an intense focus on the ingredients and traditions of the mid-Atlantic region, serving hyper-local comfort and technically precise food that helped earn Gjerde a James Beard Award for “Best Chef, Mid-Atlantic” in 2015. Admired by his peers for his creativity, energy, and leadership skills, Crooks was named “Best Chef ” by Baltimore’s City Paper in 2015. In 2017, Gjerde and Crooks opened A Rake’s Progress inside The LINE DC hotel in Washington, D.C.’s Adams Morgan neighborhood. Crooks leads the team, applying the strict sourcing ethos to all aspects of the operation, including fine dining, banquets, the coffee shop, and even the hotel’s staff meals. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1531405609316-WL3DE09NU7Z80ZFEK2K0/joy-crump.jpeg Visiting Guests - Joy Crump A graduate of the nationally accredited Art Institute of Atlanta in the field of Culinary Arts, Joy specialIzes in researching and preparing locally grown, and organic foods. A long-time proponent of farm-to-table cooking, Joy’s philosophy centers around using natural ingredients wherever possible, with a keen eye toward foods grown, farmed, butchered and purveyed in the Southeast and Mid-Atlantic regions. Her food is nestled in the Southern, home-cooked style, but highlights healthy ingredients and a refined presentation while celebrating the seasons’ best offerings. Her culinary career began in Los Angeles working as the caterer and event planner for the President of Capitol Records. There, she hosted countless functions for musicians and executives, sharpening her skills in presentation and large-scale planning. At the same time, she worked on private events for Warner Bros. Television. She was a go-to private chef for actors and executives on Warner’s television series and feature films. In 2005, Joy relocated to Atlanta Georgia, where she attended the Art Institute of Atlanta. While working on her degree, she studied under Chef Bradley Rouse, head chef for the NBA team The Atlanta Hawks. There, Joy worked closely with Chef Rouse planning menus and preparing meals for the private dining facility for both the NBA players and their families. There was a particular focus on the specialized athlete’s diet. Upon graduation from the Art Institute, Joy began cooking at Woodfire Grill as an apprentice to Chef Micahel Tuohy. Chef Tuohy has been credited with shifting the local / organics / farm-to-table practices from Northern California to the Atlanta restaurant scene. At Woodfire Grill Joy cultivated her skills in several methods of cooking, including meat curing, butchery, fruit preservation, sauce-making and wine-pairing. She worked closely with local Atlanta farmers and purveyors, and learned the art of fine seasonal cooking in an upscale atmosphere. In 2008, Tuohy turned the ownership of Woodfire Grill over to Chef Kevin Gillespie (“Top Chef” Contestant, Season 6). Chef Gillespie remains there currently, and Joy proudly worked on his team for nearly two years. Additionally, Joy has had the honor of cooking directly with some of the South’s finest chefs, including Virginia Willis, author of the nationally-acclaimed cookbook, “Bon Appetit, Y’all; Chef Ford Fry, Chef/owner, JCT Kitchen & Bar; Chef Hilary White, Chef/owner, The Hil at Serenbe Farms; Chef Scott Peacock, former Executive Chef at the award-winning restaurant Watershed in Decatur, and Chef Kevin Rathbun of Rathbun’s, Krog Bar and Kevin Rathbun Steak. In 2008, Joy founded FOODĒ as a home-based private event and catering company in Atlanta. In 2010, FOODĒ grew to a physical location on Caroline Street in Historic Downtown Fredericksburg. There, Joy and her team pride themselves in putting their key philosophy into practice for their guests and clients. Namely, they provide a large variety of seasonal, market-fresh, natural and organic meals prepared in a comfortably refined style. FOODĒ Fredericksburg opened in January, 2011. Joy appeared on Season 12 of Top Chef last fall and her signature Chicken & Waffles won the Virginia is for Lovers Culinary Madness Challenge in April. In spring 2015, she opened her second restaurant, Mercantile, in Fredericksburg. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565958527629-DQKTMIF4X6CLIH2MRIZ8/Caitlin+Freeman.jpg Visiting Guests - Caitlin Freeman A self-taught baker, Caitlin Freeman was the resident pastry chef for Blue Bottle Coffee, and former owner of the San Francisco cake and sweets shop Miette. At both Blue Bottle and Miette, Caitlin made a name for herself creating simple and lovely cakes, cupcakes, and coffee-time treats using local and organic ingredients. Inspired to bake by the confectionary paintings of California painter Wayne Thiebaud, she saw her chance to re-create those very cakes when Blue Bottle opened a café in San Francisco Museum of Modern Art. Four years and many art-inspired desserts later, she wrote the book Modern Art Desserts to chronicle the desserts, inspiration, and adventures that happened when combining art and cake. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565927287837-FC2YFAOYREMSPBS0IGXQ/JeffGordinierbyAndre.jpg Visiting Guests - Jeff Gordinier Jeff Gordinier is the food & drinks editor of Esquire magazine and the author of Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World. His work has appeared in publications such as Real Simple, Details, Entertainment Weekly, Elle, Outside, Travel + Leisure, the Los Angeles Times, and the New York Times. He lives north of New York City, close to the Hudson River, with his wife, Lauren Fonda, and his four children. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534332804532-ZPMJ12PHWJ8KK5JKT62W/jamison.jpg Visiting Guests - Kevin Jamison Kevin Jamison is the owner of Commune restaurants in Virginia Beach and Norfolk as well as the 21 acre sustainable farm, New Earth Farm. Kevin studied in Rome, Italy where he received his MA in International Law and Development focusing on food security from St. John's University. He is a co-founder of the non-profit organization Community Development International (CDI) which focuses its efforts on sustainable food and environmental protection projects in the US and in Haiti. Kevin has served as Director of the European Affairs Committee at the United Nations Association, Director of the Center for Global Development at St. John's University and currently as the President of Virginia Beach's Vibe Creative District Business Association. He is passionate about education and sustainable food systems and is an avid art collector. Presently Kevin is working on the buildout of a new 2,600 square ft bakery in Virginia Beach slated to open this fall. Photo by Jessica Shea. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565958356341-IKZFU4X27E1MCV64JW3D/image-asset+%281%29.jpg Visiting Guests - Ashbell McElveen Ashbell McElveen was born into a South Carolina family that thought good food was a birthright. With his father, mother, and aunts as teachers, McElveen learned classic low country and other southern cooking styles, traditional smoking and curing of meats, barbecue, and even the making of bourbon and moonshine. Uncovering the roots of southern American foodways and the preservation of his and other families’ treasured recipes is both his mission and his passion. At age 19, Chef Ashbell went to France for a year of academic study. Hungry for hands-on experience in the kitchens of Paris, he stayed an extra year working in restaurants, learning French regional cookery. After completing his undergraduate study in the U.S.A., Chef Ashbell promptly returned to France. He attended La Sorbonne during the academic year and spent summers working in more restaurants, including Haynes, Paris’ famous soul food restaurant started by Leroy Haynes. In the 1990’s “Chef Ashbell,” the TV personality was born. Chef Ashbell became a regular on WNBC’s Weekend Today Show with Matt Lauer, where he cooked the foods of New York City’s melting pot. McElveen was seen as a local champion of ethnic cuisine by a population that had been previously ignored by mainstream network television. In 2003 Chef Ashbell became the only American chef invited to open a cafe in a British Royal Park. The Toyo Ito-designed pavilion for the Serpintine Gallery opened in Hyde Park in summer 2003. Ashbell’s at the Serpentine Gallery provided a southern-style American nosh -- the likes of which had never been experienced before in London town! Later that year Chef Ashbell opened the eponymous Ashbell’s restaurant in Notting Hill, serving American southern regional cuisine. Ashbell’s received four stars from A.A. Gil in his review for the Sunday Times of London. Chef Ashbell became a regular contributor on BBC’s Good Food Live, amassing more fans across the pond. His frequent television appearances and online catalogue of recipes for the top-rated show drew raves and downloads. Later, Chef Ashbell moved to Bristol, spending several years researching the British roots of Southern U.S. cooking. He penned a monthly column for Clifton Life Magazine, showcasing the creative ethnic dishes cooked by expats living in the area. A highlight of his time in Bristol was creating an installation of an American jazz and southern food experience for the historic Ashton Court Manor. Following the Hurricane Katrina disaster of 2005, Chef Ashbell spent over one year in New Orleans. He worked to restore fresh food markets in the Lower Ninth Ward, and helped to launch the Renaissance Project. After 12 years living in London and Bristol, Chef Ashbell returned to the U.S.A. in 2012. He started the Real Soul Food Company to topple the narrow and negative depiction of “soul food” by producing innovative, high-quality and healthy products. In 2014, The Real Soul Food Company launched its first line of smoked meats. Branded as Ashbell’s Smokehouse Deli, the all-natural turkey meat line features cured turkey pastrami and turkey bacon. The secret recipe is inspired by the traditional southern curing process. The Ashbell’s Smokehoue Deli line is currently available in selected restaurants and delicatessens in Philadelphia, as well as through select New York area CSA’s. Chef Ashbell created the James Hemings Foundation in 2014 to study, document, educate, and preserve African Americans’ contributions to American iconic food and drink. He is currently writing a book and screenplay on the life of James Hemings. Chef Ashbell is proud to call Philadelphia, the birthplace of American Independence, his home. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565925711004-W37X4T5UDO5RG5TYX04F/Bonnie+Moore.jpeg Visiting Guests - Bonnie Moore Bio to come. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565927958755-G2IJF3CS58X8XNF2ERJV/lepetitchefMontreal.jpg Visiting Guests - Antonin Mousseau-Rivard Bio to come. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565925744822-XDRPIJE4SR5VTYPNI8BJ/Patrick.OConnell.jpg Visiting Guests - Patrick O'Connell Chef/Proprietor - The Inn at Little Washington Patrick O’Connell, a native of Washington, DC, is a self-taught chef who pioneered a refined, regional American cuisine in the Virginia countryside. His alliance with local farmers and artisanal producers was an adaptation born of necessity 40 years ago when nothing but milk was delivered to the tiny town of “Little” Washington, VA (pop. 133). Long before the farm to table movement had a name, he began cultivating fruitful relationships with his neighbors — many of whom have a strong connection to the land and a heritage of self-sufficiency. The Inn at Little Washington opened in a former garage in 1978 and has evolved from a simple country inn to an international culinary shrine. Its legend is multi-faceted; some view it as a classic, inspirational American success story — reaffirming that dreams can come true. Others focus on The Inn’s pioneering efforts in the evolution of American cuisine. Preservationists marvel at the positive effects such a place has had on one of America’s few remaining unspoiled, historic small towns. Students of business study The Inn as an unlikely business model and try to analyze what makes it work seemingly against all odds. O’Connell has been referred to as “the Pope of American Cuisine”. His orientation is different from most chefs today primarily because he considers himself to be a restaurateur and as the title implies, his goal is to actually restore and heal people – the preparation and presentation of food being but a single element in the process. Selecting The Inn at Little Washington as one of the top ten restaurants in the world, Patricia Wells of The International Herald Tribunehails O’Connell as “a rare chef with a sense of near perfect taste, like a musician with perfect pitch.” O’Connell has authored three books. Over the last 40 years he has been evolving and refining many of the dishes from his childhood, making them relevant in a new century while keeping their soul intact – building a sort of culinary bridge between past and future. His commitment as an Ambassador of American Cuisine has fueled his involvement in the international association, Relais & Chateaux, where he served as President of Relais & Chateaux North America. A member of the Town Council of Washington, Virginia, Patrick’s dedication to community and charitable causes is a focal point in his life – from serving as Chairman of the Architectural Review Board of Washington, Virginia to leveraging his career milestones to benefit national and global charity initiatives. The Inn’s 40th anniversary, widely celebrated in the United States and in France where O’Connell’s love of food began, marked the launch of the Patrick O’Connell Foundation which benefits historic preservation and the culinary arts. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565929418316-69KC0I7P6HG7TAPXRC6N/Luke+Owens.jpg Visiting Guests - Luke Owens Bio to come. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565927456752-HCO7RDWSU405XTYW1MUU/Pashman_HeadShot_Credit-ScottGordonBleicher.jpg Visiting Guests - Dan Pashman Dan Pashman is the creator and host of the James Beard and Webby Award winning podcast The Sporkful, which he says is not for foodies, it's for eaters. On The Sporkful, Dan uses humor and humanity to approach food from many angles, covering history, science, identity and culture, economics, and more. Dan is also the creator and host of Cooking Channel's You're Eating It Wrong and a contributor to NPR. He has appeared on The Today Show, Morning Edition, Guy's Grocery Games, Radiolab, WTF with Marc Maron, and more. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533998010332-F87VAV40D58ADV3K5H3E/_MG_3414.JPG Visiting Guests - Phillip Rhodes Phillip Rhodes is the executive managing editor of Garden & Gun. He is part of the team that led the title to its National Magazine Award for General Excellence in 2015, and produced and co-authored The Southerner’s Cookbook, a New York Timesbest seller and James Beard Award nominee.Previously he was executive managing editor at Cooking Light, where he introduced such programs as the Sunday Strategist digital meal plans and the Cooking Light Garden. Prior to that, he was nutrition editor for Men’s Health, contributed to the best-selling Abs Dietbooks, and worked on the launch team for Women’s Health. He was born in North Carolina, raised in Tennessee, received a B.A. in communication arts from Allegheny College in Pennsylvania, and resides in Charleston, South Carolina with his partner, Randy. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1499289716003-U6YMOUODPAPWOH19M3QH/keith-roberts.jpeg Visiting Guests - Keith Roberts With over four decades of food service industry experience, self-proclaimed “Ham Evangelist,”Keith Roberts, has always had a passion for the culinary world. In 2010, Roberts joined the Edwards team, where he works closely with third-generation cure master Sam Edwards III as the company’s National Wholesale Sales Manager. In this role, Roberts has doubled Edwards’ wholesale business and grabbed the attention of James Beard Award-winning chefs like David Chang and Sean Brock as well as spots on their respective restaurant menus, securing Edwards’ place in the modern culinary conversation. Roberts works tirelessly to educate Americans on the company’s time-honored tradition of curing and smoking meats, positioning S. Wallace Edwards & Sons for continued growth and success for the fourth generation and beyond. In the last five years, Roberts’ efforts have helped Edwards land numerous accolades, including the Good Food Awards “Charcuterie Division Award”, the Virginia Department of Agriculture “Best New Product Award”, Specialty Food Associations “Sofi Award”, and multiple National Country Ham Association Grand/Reserve Champion Titles. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534427762910-GRZ2VVRFUI31DGXFZJ1A/NEW+NOAH+SANDOVAL.jpg Visiting Guests - Noah Sandoval Building on his previous success in Chicago restaurants, Chef Noah Sandoval introduced Oriole to the West Loop scene with the help of his partners, wife and General Manager Cara Sandoval. Oriole offers a comprehensive experience focused on the guest through informed service, carefully crafted dishes, and a modern industrial ambiance with homey comfort. Oriole was awarded two Michelin Stars in the restaurant’s first eligible year. Since opening Oriole in March of 2016, Sandoval was recognized as a Food & WineBest New Chef, received three semifinalist James Beard nominations, and was named Chef of the Year by the Chicago Tribune. Oriole also earned 4-star reviews from the Chicago Tribuneand Chicago magazine. Sandoval and his culinary team develop a large format tasting menu with seasonal foundations and a focus on ingredients and their origin. “My culinary philosophy can change year-to-year, but in approaching food, I always try to find the best ingredients and build dishes around that,” says Sandoval. Taking the concept even further, Sandoval considers each product’s origin in designing a dish, capturing other facets of the region for a deeply rooted collection of flavors. He also encourages collaboration and creativity among the team. “I like to get as much input from those I share the kitchen with as possible,” he says. “We inspire each other.” With a father in the Navy, Sandoval relocated a lot during his youth, from Virginia to California to Scotland before settling back in Richmond, VA. Upon returning to his birthplace at the age of 16, Sandoval picked up a job washing dishes at local landmark restaurant Helen’s and was soon promoted to the salad station, working under Chef David Shannon. Sandoval then followed the chef to open Dogwood Grille & Spirits. Shannon served as Sandoval’s mentor, showing him a way into a world of creativity, freedom, and families formed in the kitchen; this influence inspired the aspiring chef to enroll in culinary school in New Orleans. While in the Big Easy, Sandoval continued to develop his culinary chops at Marisol under Chef Pete Vazquez. He then moved back to Richmond for a stint as sous chef at Dogwood until he discovered an unexplored world of food through his travels and made the move to Chicago in 2007 to place himself among international culinary excellence. Chef Marcus Samuelsson’s C-House gave Sandoval an opportunity to further explore seasonal cooking before heading to Spring to work under James Beard-awarded Chef Shawn McClain. In 2011, Sandoval took a position alongside another award-winning chef, Michael Carlson, as sous chef of Schwa, known for its seasonal New American menu. At Schwa, Sandoval focused on honing his technique in a demanding environment, often using unconventional ingredients and methods. Prior to founding Oriole, Sandoval spent a few years at Senza as executive chef, earning a Michelin star for the restaurant in each eligible year. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565927546954-S6WCRUH2B3NTAEE0M4ZU/Cuisine-Noir-Ashleigh-Shanti-Profile-Photo-1.jpg Visiting Guests - Ashleigh Shanti Ashleigh Shanti is Chef de Cuisine of Benne on Eagle in Asheville, NC. Working closely Chef Fleer, Ashleigh pays homage to the rich African-American culinary traditions that once thrived in The Block – the neighborhood surrounding the restaurant – as well as honoring her own history as a Southern, African-American female. Born in in St. Mary’s, GA and raised in Virginia Beach, VA, Ashleigh’s heritage has roots across the Southeast. Her happiest days as a young girl were Sundays spent in the kitchen with her family; friends would stop by to visit, eventually prepare themselves a plate, and stay for hours. These moments ingrained in Ashleigh the power of food and how drastically a meal could impact a person's mood. When her parents insisted she find a job at age 16, Ashleigh chose one with long hours and grueling tasks – a kitchen – in the hopes that they would balk. And so, it was this first job, chosen out of rebellion, where Ashleigh unexpectedly solidified her future career path. After graduating from Baltimore International College in 2013 with an Associates Degrees in Culinary Arts, Ashleigh embarked upon a variety of culinary experiences, including a position teaching fermentation classes at the Southern Food and Beverage Museum in New Orleans and a stageat Blue Hill at Stone Barns in upstate New York. Homesick for the Southeast, in 2017 Ashleigh moved to Kinston, NC to assume the role of Culinary Assistant for Chef & the Farmer co-owner Vivian Howard. Here, she learned the importance of establishing a culinary identity and discovered the impact of telling a story through a plate of food. While each of her kitchen experiences helped hone her technical expertise, Ashleigh struggled to find a culinary home that resonated with her on a personal level. It was this longing that beckoned Ashleigh to Asheville in Fall 2018 to help Chef Fleer open Benne on Eagle. Here, Ashleigh has found her culinary identity in a kitchen where the food is both meaningful to her and honors her heritage. She is proud to help Chef Fleer build Benne on Eagle’s culinary program from the ground up by following the theme of Sankofa: progressing forward and integrating new food techniques and methods, while looking back to history to reclaim lost and forgotten traditions. In her spare time, outside of Benne on Eagle’s kitchen, Ashleigh’s culinary explorations continue. She is often found foraging for wild foods or exploring the process of fermentation in her homegrown lab. (Photo by Johnny Autry) https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566947052735-YUS3K08C7IKPWKTM5AKP/ToniTiptonMartin.png Visiting Guests - Toni Tipton Martin Author and James Beard winner. Bio to come. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565927175251-YL1A6LF809Q9EU2M6TUE/unnamed.jpg Visiting Guests - Poppy Tooker Food personality, radio host, teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table. Poppy brings all of these elements together in her weekly NPR affiliated radio show, ***Louisiana Eats! In both 2017 and 2018, the food media Taste Awards named Louisiana Eats! Best Food and Drinks Radio program nationally. The New Orleans Press Club recognized Louisiana Eats! in the Best Radio Show category in 2015 and 2016. Poppy provides restaurant commentary on the PBS show, Steppin’ Out seen on WYES TV, weekly. Poppy’s fifth book, The Pascal’s Manale Cookbook, published in fall 2018 was named Cookbook of the Year by New Orleans Magazine. It tells the story of the fifth generation Sicilian Creole Uptown restaurant, where Barbeque Shrimp were created. Her first, The Crescent City Farmers Market Cookbook, published in 2007, received a Tabasco cookbook award and was named “Cookbook of the Year” by New Orleans Magazine. In 2012, Poppy revised one of New Orleans’ oldest cookbooks, Madame Begue’s Recipes of Old New Orleans Cookery, updating the original recipes for the 21st century home cook. Published in 2013, Louisiana Eats! based on interviews from her radio show of the same name, won the Louisiana Library Association’s Literary Award of the Year. The Tujague’s Restaurant Cookbook – Creole Recipes and Lore in the Grand New Orleans Tradition published in the fall of 2015. With her motto, “Eat It To Save It”, Poppy has been instrumental in reviving many endangered foods and food traditions. She was recognized by the Times Picayune as a “Hero of the Storm” for her work reviving New Orleans restaurants and food providers following Hurricane Katrina. The International Association of Cooking Professionals recognized Poppy’s rebuilding efforts at their annual conference in April 2008, with their first ever, Community Service Award. In March 2012, Southern Living magazine named Poppy a “Hero of the New South.” Most recently, the Daughters of the American Revolution named Poppy as a “Woman of the Arts.” For over 30 years Poppy’s classes have centered on history and tradition as well as the food science reasons of why and how while remaining eminently entertaining. Food and Wine magazine described Poppy’s teaching techniques by saying "She may wear ceramic red beans in her ears and make finger puppets out of crawfish, but her class is certainly no joke. Rather, it compels you to take reams of notes so as not to forget a single nugget of her fascinating culinary wisdom." www.poppytooker.com . https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1531405854708-9GT6SBOJ2QG5SDFT1WW6/trainums.JPG Visiting Guests - Clay and Linda Trainum Clay and Linda Trainum’s Autumn Olive Farms is a true and complete family farm model. In the Shenandoah Valley, they focus on Heritage breeds with great genetics. Together with neighbor Bill Patterson of Patterson’s Registered Berkshires they breed and birth all the Berkshires, Ossabaws and Berkabaws that they sell. In addition, they work with other small local farms to help supply their Farmers Cross line of Heritage pork. AOF believes that with great intention, they have in fact captured the amazing terroir of the Central Shenandoah Valley in their products and that is a huge reason for their success. They continue to receive accolades from the top professionals in their industry, including Purveyor of the Year in 2015 for Richmond’s Elbys and having their products featured 10 times at the James Beard House to date. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534198676180-C85EISK6F9W7JSIHQC8J/Tyler+%282%29.jpg Visiting Guests - Tyler Trainum Of Autumn Olive Farms. Bio to come. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566944591414-FCX5Y3C5P0RVZU8IOWVI/Chez+Nous+-+Jill+Mathias+2.jpg Visiting Guests - Jill Mathias Raised in Fargo, North Dakota, Jill Mathias first found her way down to Charleston when she attended Johnson & Wales University, where she received her degree in Culinary Arts. After graduating, she took to the road, gaining experience at restaurants in Seattle, Puerto Rico & Martha’s Vineyard. She eventually found her way back to Charleston and the restaurant Carolina’s, working as Sous Chef under Chef Jeremiah Bacon, and then as Head Chef after his departure. In 2014, Chez Nous opened, with a focus on conviviality and a small and daily changing menu, featuring classic dishes from Southern France, Northern Spain and Northern Italy. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566945846159-QUIA2RYGV1RJB5G6R2NZ/SamMcGann_BluePoint.jpeg Visiting Guests - Sam McGann Bio to come. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565927798882-IU1VFX13CS4SQC5J3G2O/abuzaid-2.jpg Visiting Guests - Moeen Abuzaid Chef Moeen was born and raised in Amman, Jordan, where he discovered his passion for the culinary arts at a very young age. He started his culinary journey at eighteen years old when the Chef of an international hotel and restaurant insisted he come and learn under his direction. Under the influence of many great chefs throughout his career, his passion for cooking was ignited. He has worked in some of the best five-star hotels across the Middle East, where he continued to refine and master his culinary artistry and technique. These positions led him to become a professional chef and master of the “de-luxe” style of hotel cuisine. Although unconventional, an important part of his story is the drive and passion for mastery of technique, cooking and plating, as Chef Moeen is almost entirely self-taught. Through observing, hands-on learning, an incredible amount of reading and engrossing his life in the culinary arts, he works to master everything he puts on a plate. In 2010, Chef Moeen’s journey and desire to be known for Fine Arabian cuisine brought him to New York City. The plan he set out was to learn and experiment with the art of fine gastronomy. Working with global chefs to further expand his palate and discover new ingredients, he started to infuse these flavors into traditional Arabian favorites. In a relentless pursuit to master technique and express his personal style, Chef Moeen acknowledges the incredibly vast world of fine gastronomy that has influenced him through reading, watching, following and building relationships with world renowned chefs. In this vastly diverse city, he has crafted his own style of cuisine; while conceptualizing and opening his first pop-up restaurant, “The Broken English”. Today he continues to craft new dishes, paying homage to the cuisine of his region, while re-imagining and elevating classic Arabian food. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566860518337-HG45RWDXICH3R15254LR/Matt+Conroy.jpg Visiting Guests - Matt Conroy Originally from Boston, Matt Conroy always had jobs as a kid—from running a paper route to washing dishes at local diners. At 15, he spent most of his free time in the kitchens of local Massachusetts restaurants. As a short order cook throughout high school, he learned speed, organization, and how to work as part of a team. Passionate about cooking but unable to afford culinary school, he continued learning the trade on the job. By 22, he was sous chef of Verde, a popular restaurant in the ski town of Stratton, Vermont, where he worked with local produce and experienced whole animal butchery. After three years in Vermont, Conroy moved to Boston to work for Chef Tony Maws at Craigie on Main, absorbing Maw’s fierce discipline and attention to detail. In 2012, Conroy moved to New York to join Alex Stupak’s Empellón Cocina—his first and fortuitous deep-dive into Mexican cuisine. Next, Conroy served as executive chef of the French bistro Little Prince for 3 years and then helmed Virginia’s, a neighborhood spot in the East Village. In 2018, he opened the project that spoke to his soul, Oxomoco, alongside Chef Justin Bazdarich, in Greenpoint, Brooklyn. There, he’s serves modern, wood-fired Mexican cuisine. At the heart of Oxomoco is corn, which Conroy sources from small farmers across Mexico and nixtamalizes in house for masa that goes into tortillas, tostadas, and tamales. He’s more interested in staying true to the Mexican pantry than recipes, putting his own interpretation on the cuisine he loves. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566945990265-YRPUZX0S487ZFDI9SAEL/Ryan+Collins.png Visiting Guests - Ryan Collins Ryan Collins made his Virginia debut in the kitchen at Early Mountain Vineyards in 2016. After hosting a series of pop-up dinners with Charlottesville’s Oakhart Social chef-owners Ben Clore and Tristian Wraight, the idea for Little Star was born. The Main Street eatery opened in late 2018 and uses a wood-oven hearth to blend Spanish and Mexican flavors. Collins spent almost a decade in Washington D.C. with ThinkFoodGroup. the restaurant group from chef, restaurateur and Nobel Peace Prize nominee, Jose Andres. Collins worked at the Mexican tapas and street food hotspot Oyamel for three years, along with the James Beard Award-nominated Jaleo, and the Michelin-starred minibar. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566945934676-THIQI2V987LUWPF1Z8Q4/alex-pasco.jpg Visiting Guests - Alex Pasco Alex Pasco is the newly appointed executive chef at the acclaimed bayside Irvington resort, The Tide’s Inn. Pasco joins the team following the recent debut of Fish Hawk Oyster Bar at the resort. He will also oversee the Chesapeake Restaurant Bar & Terrace and Golden Eagle Grill while working to elevate the resort’s food and beverage program. Prior to Virginia, Alex served as chef de cuisine at Enchantment Resort, and the destination spa, Mii amo in Sedona. At both venues his dishes aimed to celebrate the ingenious ingredients of the Southwest. His 10-year industry tenure began rubbing elbows with Michelin Star chef Matthew Dolan of San Francisco’s 25 Lusk. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566861144654-IUOU4SYON6Z83QVQXOZR/pichetongbymelissahom.jpeg Visiting Guests - Pichet Ong Eating and cooking are Pichet Ong’s hobby and heartbeat. As a chef, Pichet combines fond flavors of his childhood and travels with classic techniques to create sweet and savory foods that are pure, whimsical, and experimental, yet nostalgic. His food can be found worldwide, from New York to Sydney, Istanbul to Beijing, Tokyo to Washington, DC. Formerly an architect - with a Master’s Degree from the University of California at Berkeley, Pichet is a self-taught chef. He is a Top Ten Pastry Chefs in America in Pastry Arts & Design. He’s been named “Rising Star” by Starchefs, a “Pastry Provocateur” by Pete Wells in Food & Wine. He has features in Saveur, W, Elle, Vogue, Tatler, and O, the Oprah magazine. He is the only pastry chef to headline “The Chef” column in The New York Times for 2 months. His desserts have received multiple 3-star reviews in the New York Times, a Michelin star, and placement in Pellegrino’s the Worlds 50 Best. He is a multiple nominee for the James Beard Award in different categories. He is resident judge on Food Network’s Cake Wars and Sugar Dome, and Bravo’s Top Chef. Pichet’s book - The Sweet Spot – was “10 best” listed in The New York Times, Gourmet, Publisher’s Weekly, and World Gourmand. After p*ong in 2009, Pichet is a consultant on on all food related business. Some of his clients include Jean Georges Vongerichten, Max Brenner, 7-11, Tao, Victoria’s Secrets, Häagen-Dazs worldwide. He currently resides in Arlington, Virginia, and is director of pastry for Foreign National. His latest – Brothers and Sisters at the Line Hotel – with Erik Bruner-Yang in Washington DC – features cakes that Andrew Knowlton of Bon Appétit “can’t stop thinking about.” In 2019 he is again a semi-finalist for a James Beard Award for Outstanding Pastry Chef. He is also working on a next book about coconuts. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566861444151-B618WA6MBZ4IGLYFI58M/Bradley+Griffin_SarahJean%27sEatery.jpeg Visiting Guests - Bradley Griffin Bradley Griffin owns Sarah Jean’s Eatery in the small Southwest Virginia town, Glade Spring, with less than 2,000 residents. The casual, farmers market-driven restaurant is centered around family — it’s named after Griffin’s grandmothers, and he operates the restaurant with his wife and parents. Griffin’s background is Appalachian-inspired cuisine after stepping in for Travis Milton at his namesake restaurant in St. Paul, and Harvest Table in Meadowview. Sarah Jean’s doubles as storefront where for Griffin’s sauce company, Wallowing Whistlepig Sauce Co. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566404418073-9E287P5RWAA7STIPBK03/Esaul+Ramos_2M+Smokehouse.jpg Visiting Guests - Esaul Ramos Fueled by a passion for cooking since the age of 15, Esaul Ramos is a leading pioneer in “new school barbecue” in a state that is revered for it’s beef barbecue traditions. In 2018, Eater’s 38 Essential Restaurants in America recognized the pitmaster’s skills and lauded him for elevating barbecue in the Lone Star State by exploring flavors and techniques outside of tradition. Esaul is a second generation Mexican-American whose culinary palate reflects the blended pantry of ingredients he grew up with and his love of cooking for friends and family. Ramos’s journey to pitmaster landed him a position alongside John Lewis at La Barbecue in 2014 where he honed his craft and learned valuable lessons about the day to day operations of running a successful restaurant. Together with his best friend Joe Melig, 2M Smokehouse was founded in late 2016 in San Antonio Texas, and true to their familial roots, the name 2M is a tribute to Esaul and Joe’s maternal grandparents. Since opening they made the Texas Monthly Top 50 BBQ Joints and were featured in Bon Appetit, the Wall Street Journal, and the Food Network’s Chopped Grill Masters in 2018. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566945477965-63DMMBBNAHKO045Q688E/Dave+Smoke-McCluskey.jpg Visiting Guests - Dave Smoke-McCluskey Mohawk Chef Dave Smoke McCluskey is the owner of Local Pop Catering : A Local Chefs Collective, Ring leader of #cornmafia, budding author and Indigenous Foods Educator with over 30 years in the hospitality industry. Chef promotes utilizing sustainable, local, historical and regional ingredients from local and regional farms, as well as wild foraged foods and medicines. Chef McCluskey has honed his skills with organic and local foods through involvement in his family’s varied ownership interests in health food stores, fine and casual dining restaurants as well as being a longtime member of Slow Food, and Dave has been involved with promoting local and sustainable agriculture through his other long time membership to the Chef’s Collaborative and through his upbringing in Haudenosaunee (Iroquois) culture with the belief that we should all have a connection and respect for “This Land on Turtle’s Back”. Humane treatment and Sustainable are more than catch phrases with him. Chef Dave is the Co-Leader of “Team Indigenous” at The Blood on the River Boucherie on Wadmalaw Island in Charleston, SC, at Chef John Folse’s “Fete de Bouchers” in Baton Rouge, LA, as well as The Georgia Boucherie at Comfort Farms (benefitting Vets with PTSD). He was recently a participant in The Great Lakes Intertribal Food Summit, and is in the planning stages of The Augusta Boucherie, as well as educating chef’s and food related people to the contributions of Indigenous foods for several decades. He is also an active forager, and he delights in getting outside looking for wild edibles with his son Finn. Chef McCluskey was also the first Culinary Instructor for the Chickasaw Nation’s Arts Academy held each year in Ada, OK, and he’s excited to announce just booking a second summer as Chef in Residence. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566994235942-R4VZQNBGN841XLK27EM5/Paola+Velez+2.jpg Visiting Guests - Paola Velez Paola Velez joined the team at award-winning Afro-Caribbean restaurant Kith/Kin at the InterContinental Washington DC - The Wharf in 201. Prior to her role as Pastry Chef at Kith/Kin effortlessly weaving Caribbean-centric flavors and accents into her masterpieces, Velez was with Neighborhood Restaurant Group in 2018 as Pastry Chef at the beautifully restored Iron Gate in Dupont Circle. Paola was raised in both New York and the Dominican Republic, where she had access to almost every exotic fruit imaginable right in her backyard. As a result, she’s an avid fan of all things passionfruit – a love that’s fulfilled by Valrhona Chocolate’s new passion fruit inspiration line. Paola received an Associate's of Science Degree in Culinary Arts from Le Cordon Bleu in Orlando, FL in 2009, before heading back to New York to start her culinary career as a line cook in a number of Manhattan institutions. She quickly tapped into her talent for pastry and reached out to master chocolatier, Jacques Torres, with an interest in learning under his tutelage. Paola spent two years under “Mr. Chocolate,” working as a sous chef at Jacques Torres Chocolate in Brooklyn. It was there she honed her pastry skills, while overseeing the daily production of various chocolate confections. In 2016, Paola moved to Washington, DC to work with Chef Christina Tosi at MilkBar, and most recently, under Chef Michael Rafidi as Lead Pastry Cook at Arroz. As Pastry Chef at Iron Gate, Paola leads the charge on creating seasonally-inspired, complementary desserts to Chef Tony Chittum’s Italian and Greek dishes, as well as all in-house wedding cake production. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567353459247-8ON4GF1IHDYMDXSWNWBX/alex+lira+.jpg Visiting Guests - Alex Lira Originally from Richmond, Virginia, Lira’s culinary escapades began while hanging out with hungry friends demanding party snacks. Somewhere between late night omelets and a culinary degree, he decided he was bound for chefdom and decided to hone his culinary skills in NYC. After six years in the city, Charleston was calling. Lira’s salty-sweet personality found a perfect setting in the Lowcountry. He took the helm at The Lot in 2013 before opening Bar Normandy, his own approachable, industry-driven wine bar. Under Lira’s leadership, Bar Normandy was named one of the best new restaurants in the U.S. by Bon Appetit. In 2017, Lira was nominated for Best Chef Southeast by the James Beard Foundation. Lira is now slated to open Estadio Charleston, sister restaurant to the highly-acclaimed DC namesake. As executive chef, Lira will celebrate the parallels in Spanish and Lowcountry cuisines. Lira enjoys a simple approach to food. He believes in highlighting, clean ingredients with bold flavors and diverse textures. In 2018, Lira traveled to Spain on a culinary research trip to expand his knowledge and source creative flavor profiles to bring to the table at Estadio. Lira has long been a fan of small plates and is excited to share pintxos and tapas with Charleston. When he isn’t on an exploration of Spanish-influenced food, you can find Lira maintaining his garden, fishing Lowcountry waterways, and foraging seasonal ingredients. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567354688799-CIYYEMT8O2RZ33O01A3L/HolliBishop.jpg Visiting Guests - Holli Bishop A seasoned veteran, Holli has been working in the industry for 16 years. “My first job was working for my godfather in his Italian restaurant. He had a spirits and wine shop downstairs which sold all sorts of Italian meats and foods and upstairs was a fine dining establishment. Before I could even drink he taught me about spirits and wine. I spent 12 years of my career at an upscale steakhouse in Los Angeles where I worked my way up from a host to the Bar Manager. After that I had the privilege of working alongside one of my oldest friends at a wonderful bar in Florida, which is where I really learned about craft cocktails. While behind the bar I also finished my Masters in Marriage and Family Therapy. Guess you could say I really enjoy talking to and being around people.” Why has she worked in the industry for 16 years? “My guests keep me passionate about what I do. I love meeting new people and introducing something different to them, whether it be a new cocktail I’m creating or a new spirit. The industry is always evolving, especially right now. It’s a great time to be doing what I’m doing. I love that people are discussing spirits WITH food again, for example how they bring out different characteristics in one another. I love doing pairing dinners and showing people how to enjoy their cocktails or wine with food.” Holli’s first experience with Angel’s Envy was from a trusted source. “I learned about Angel’s Envy through my brother. He and I love rye whiskey and he said I had to try Angel’s Envy. I was visiting him in Arizona and his favorite local spot carried it. The craft cocktail scene was really beginning to emerge, and my brother and I were in awe at what this bartender was doing with bourbon and bacon. I immediately fell in love.” When she’s not behind the bar, Holli likes to get out and keep moving. “I love to travel and when I’m not working I am outside enjoying the day. I hike whenever possible and enjoy doing triathlon’s and races with friends.” Look for Holli at Angel’s Envy events around Nashville, and if you’re hungry, be sure to ask her about a food pairing recommendation. You won’t regret it. (Photo and bio credit: Angel’s Envy) https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567353396367-YKX1UV5XNULQQIDTRRB4/Joe-Kindred.jpg Visiting Guests - Joe Kindred Chef Joe Kindred is the chef/owner of Kindred in Davidson, NC, and Hello, Sailor in Cornelius, NC, with his wife, Katy Kindred. After attending Johnson and Wales in Charleston, SC, Joe became the first intern for Nobles in Charlotte, NC, before moving to Chicago for the next chapter and challenge. His tenure in Chicago saw stints at Tru, one sixtyblue, and The Pump Room, where he met Katy. Before the couple got married, opening a restaurant had always been a dream of theirs. They moved to San Francisco together, where Joe worked at acclaimed restaurant Delfina under Chef Craig Stoll. Out of a desire to move closer to family, the Kindreds uprooted back to North Carolina, where he was hired again by Chef Jim Noble to be the Chef for Rooster’s Uptown and lead culinary manager for Noble’s four restaurants. With their roots back in North Carolina, they began to work on realizing their dream of a restaurant of their own. They did so with their namesake Kindred, housed in one of the city’s most historic downtown buildings, followed two years later by Hello, Sailor, located on Lake Norman at a location that he frequented growing up as a child. Chef Joe was a semi-finalist for the James Beard Best Chef: Southeast in 2016, 2017, 2018, and 2019. He lives in his hometown of Davidson with Katy, their three kids Alba, Luca, and Graydon, and their dogs. (Bio credit: Charleston Wine + Food) https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567354824457-5KNPUZL91PUVWG0SJ0LW/AmyFisher.jpg Visiting Guests - Amy Fisher Amy Fisher moved to Louisville in 2013 and immediately found her home at Meta. After starting in the industry at the age of 14, Amy studied zoology at Ohio Wesleyan, wrote for 614 magazine, and tended bar at the legendary Columbus restaurant Alana’s Food and Wine. Following that, Amy spent time traveling and working on farms in Spain, France and Italy. Nowadays Amy spends her time as a General Manager, Bartender, and Partner at acclaimed craft cocktail bar Meta, which recently expanded to include a boutique wine and spirits shop called Show & Tell and as the Vice President of the Kentucky chapter of the United States Bartenders Guild. She is a knowledgeable, kind, and talented woman behind the bar and prides herself on being a helpful mentor to her employees and an advocate for the larger louisville restaurant scene. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566994295944-I7E5JD61ZJZCWDUT76U1/Dan_Giusti_1.jpg Visiting Guests - Dan Giusti Raised in a large, food-loving Italian family, Dan Giusti attended the Culinary Institute of America in Hyde Park, New York, and quickly rose the ranks of the culinary world. He served as Executive Chef of 1789 in Washington, D.C., then crossed the pond to work at Noma in Copenhagen, Denmark. After three years as Head Chef, he returned to the United States to tackle another challenge: school food. In 2016, he founded Brigaid, which recruits trained chefs to lead institutional kitchens under the premise that students deserve real, wholesome food, cooked from scratch with care and passion. This guiding principle continues to inspire Dan’s work as he leads his teams in the schools of New London, Connecticut, and the Bronx. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566994373963-I2OFDUX8KFUOLPE9IGGK/Adrian+Miller.jpg Visiting Guests - Adrian Miller Adrian Miller is a food writer, attorney and certified barbecue judge who lives in Denver, CO. Adrian received an A.B. in International Relations from Stanford University in 1991, and a J.D. from the Georgetown University Law Center in 1995. He is currently the executive director of the Colorado Council of Churches and, as such, is the first African American and the first layperson to hold that position. Miller previously served as a special assistant to President Bill Clinton with his Initiative for One America—the first free-standing office in the White House to address issues of racial, religious and ethnic reconciliation. and a senior policy analyst for Colorado governor Bill Ritter Jr. He has also been a board member of the Southern Foodways Alliance. Miller’s first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was published on President's Day, 2017. It was a finalist for a 2018 NAACP Image Award for "Outstanding Literary Work—Non-Fiction," and the 2018 Colorado Book Award for History. In 2018, Adrian was awarded the Ruth Fertel "Keeper of the Flame Award" by the Southern Foodways Alliance in recognition of his work on African American foodways. In 2019, Adrian received the Judge Henry N. and Helen T. Graven award from Wartburg College in Waverly, Iowa, for being "an outstanding layperson whose life is nurtured and guided by a strong sense of Christian calling and who is making a significant contribution to community, church, and our society." In June 2019, Adrian lectured in the Masters of Gastronomy program at the Università di Scienze Gastronomiche (nicknamed "Slow Food University") in Pollenzo, Italy. Adrian is currently working on a history of African American barbecue, tentatively titled Black Smoke. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567341873648-SSLP88SKZRIK3LP973Y0/Keia+Mastrianni.jpg Visiting Guests - Keia Mastrianni Keia Mastrianni is the baker behind Milk Glass Pie, a small-batch pop-up pie shop based in Western North Carolina. Milk Glass Pie was born out of Keia’s food writing career and passion for the connections found in baking. Milk Glass Pie focuses on old-fashioned Southern pies centered around the seasons and, often, ingredients straight from her partner’s farm. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567354463495-2VP6I28AL21AOY0GYX3J/Tony-Lamperti%28pp_w480_h480%29.jpg Visiting Guests - Anthony "Tony" Lamperti Bio to come. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567354246854-Z93CRT5G7WJKUY5J1JOC/Gerald-Addison-Vertical-1.jpg Visiting Guests - Gerald Allison Bio to come. (Photo credit: Washington Ireland Program) https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567354313211-KSGFPMG1R2DO8NUFXTIR/ChrisMorgan.jpg Visiting Guests - Chris Morgan Bio to come. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1571658011844-PYSK0J8QKUWWM9IF4NYH/PastedGraphic-1+copy.jpg Visiting Guests - Therese Nelson Chef Therese Nelson is a proud Newark, NJ native where she was born and raised in its historic Weequaic section. She is a suma cume laude graduate of Johnson and Wales University where she holds degrees in Hospitality Management and Culinary Arts. Therese's culinary career began in 2000 and spans the east coast where she trained and worked her way through the kitchens of major hotel groups from Hilton and Marriott to Orient Express and Four Seasons. In 2006 she joined the all female team of Get Em' Girl Inc. brands where her culinary talents were used as recipe consultant for the company's 2 branded cookbooks The Get Em' Girl's Guide to the Power of Cuisine and The Get Em Girl's Guide to the Perfect Get Together, as food editor for the brand's lifestyle website Get Em' Girls.com, and acted as the executive chef for the company's in house boutique catering company where her food graced the tables of global brands such as Black Enterprise, Carol's Daughter, BET, MTV, WEEN, Verizon and RocNation. In 2014 The company dissolved and Chef Nelson focused her culinary career in the private sector working as a private chef for a small list of clients, writing freelance for publications like First We Feast and Taste Cooking and consulting with small catering and restaurant businesses throughout the tristate area. In addition to her culinary life Therese is the founder and culinary curator of Black Culinary History, an organization she founded in 2008 as a way to connect chefs of color to preserve black heritage throughout the African culinary diaspora, to promote and share the work of her colleagues, and to preserve the legacy being constructed by black chefs for this next generation. Among her professional affiliations Chef Nelson is a member of Eta Sigma Delta, Women Chefs and Restaurateurs, Southern Foodways Alliance, National Association of Professional Women, and the Culinary Historians of New York. She currently resided in East Harlem, NY where she enjoys being a part of that community's rich and diverse culinary landscape both personally and professionally. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1568222050696-K5USQMW535XTCW284BVB/0.jpeg Visiting Guests - Devin Rose Devin was born and raised in the Northern Neck with the restaurant industry in his blood. At 13 years old, he naturally started to work in the kitchen. After working in the industry for 10 years, all he wanted to do was expand his knowledge, and the Culinary Institute of America was the best way to begin that journey. He graduated in 2012 with honors. Devin began his culinary career as an intern at the 5 Star, 5 Diamond and 2 Michelin Star restaurant, The Inn at Little Washington. He worked his way up to Chef De Partie. There the senses were enthralled and the quality of product was beyond amazing. The tastes he learned to create with Chef Patrick O'Connell brought the diner back to their grandmothers’ kitchen with decadence and refinement. An opportunity came to explore the fertile Monterey Peninsula at L’Auberge Carmel Restaurant Aubergine. The abundant flavors of California and the wilds of the Pacific beckoned. Under the guidance of Chef Justin Cogley, Devin studied a different approach and execution with Asian influence. The techniques nurtured there created a deep respect for the gifts nature gives us with the art of foraging and preserving. Clean and ocean filled dishes finished with immaculate execution became the norm. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1568806612579-LW0FZB7TQA62TXHDVNN6/ScottHowell.jpg Visiting Guests - Scott Howell Scott Howell opened Nana’s over 25 years ago in the Rockwood neighborhood of Durham, quickly garnering national recognition and establishing Nana’s as a destination for seasonally inspired American cuisine. Scott has been nominated eight times for Best Chef: Southeast by the James Beard Foundation and was at the forefront of Durham’s transformation into one of the South’s great dining cities. Nana’s is both a beloved neighborhood bar and fine dining restaurant.Nana’s menu changes based on the season and locally available ingredients. It includes customer favorites like Scott’s seasonal risottos and truffled chicken liver paté — and entrées like rosemary roasted lamb rack and a wood fired prime New York strip steak. Nana’s offers daily specials highlighting local produce and North Carolina seafood. The drinks menu includes select cocktails, a great selection of craft beers and a curated list of wines by the glass and bottle. https://static1.squarespace.com/static/590b50292e69cfb3f3523240/590c80fc9f74560ebc76e2af/5d925a6d0ab6a9694e5e00f8/1571657908479/ Visiting Guests A prominent restaurateur and recognized chef, Jamie Leeds has a notable presence in the Washington, D.C. community. From “Rising Star Chef” in 2003 to a nomination by RAMMY for “Restaurateur of the Year” in 2016, 2017, and 2018, Leeds has prospered by embracing employees as family, welcoming guests as neighbors, providing great food, and turning meals into memories. With over 35 years of inspiring culinary experience in New York, Chicago, and Washington, D.C., Leeds continues to break into new frontiers and drive exploration in the culinary industry. A self-taught chef, she first started cooking with her father, Hank, and has dedicated her restaurants to his memory. In May 2005, Leeds opened her first Hank’s Oyster Bar, serving what she termed “Urban Beach Food.” Since its’ opening, Hank’s Oyster Bar has become a D.C. institution. The second location on King Street in Old Town Alexandria opened in 2007, the third on Capitol Hill near Eastern Market in 2012, the fourth and largest on the Wharf in October 2017, and the newest location at Nationals Park in 2019 for the baseball season. In 2016, Leeds expanded the Hank’s brand with the additions of Hank’s Pasta Bar and Hank’s Cocktail Bar with the convivial atmosphere and boundary-pushing ethos in tow. A proponent of the power of community, Jamie has proudly built a warm and hospitable empire that welcomes all. Among her accolades are “Rising Culinary Star” from the Restaurant Association of Metropolitan Washington’s Capital Restaurant & Hospitality Awards and Rising Star Chef” by Starchefs.com in 2003, a RAMMY for “Best New Restaurant” by the Restaurant Association of Washington for Hank’s Oyster Bar in 2006, and a RAMMY for “Best Neighborhood Restaurant” in 2008 and 2014, and “Best Casual Restaurant” by Restaurant Association of Washington for Hank’s Oyster Bar in 2012. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1569872509572-UQ5PZCBXWF1PXSJ33CWR/JLeeds+headshot.jpg Visiting Guests - Jamie Leeds A prominent restaurateur and recognized chef, Jamie Leeds has a notable presence in the Washington, D.C. community. From “Rising Star Chef” in 2003 to a nomination by RAMMY for “Restaurateur of the Year” in 2016, 2017, and 2018, Leeds has prospered by embracing employees as family, welcoming guests as neighbors, providing great food, and turning meals into memories. With over 35 years of inspiring culinary experience in New York, Chicago, and Washington, D.C., Leeds continues to break into new frontiers and drive exploration in the culinary industry. A self-taught chef, she first started cooking with her father, Hank, and has dedicated her restaurants to his memory. In May 2005, Leeds opened her first Hank’s Oyster Bar, serving what she termed “Urban Beach Food.” Since its’ opening, Hank’s Oyster Bar has become a D.C. institution. The second location on King Street in Old Town Alexandria opened in 2007, the third on Capitol Hill near Eastern Market in 2012, the fourth and largest on the Wharf in October 2017, and the newest location at Nationals Park in 2019 for the baseball season. In 2016, Leeds expanded the Hank’s brand with the additions of Hank’s Pasta Bar and Hank’s Cocktail Bar with the convivial atmosphere and boundary-pushing ethos in tow. A proponent of the power of community, Jamie has proudly built a warm and hospitable empire that welcomes all. Among her accolades are “Rising Culinary Star” from the Restaurant Association of Metropolitan Washington’s Capital Restaurant & Hospitality Awards and Rising Star Chef” by Starchefs.com in 2003, a RAMMY for “Best New Restaurant” by the Restaurant Association of Washington for Hank’s Oyster Bar in 2006, and a RAMMY for “Best Neighborhood Restaurant” in 2008 and 2014, and “Best Casual Restaurant” by Restaurant Association of Washington for Hank’s Oyster Bar in 2012. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1572269344277-ZVPJEIHZUAUJIRI5GPZ2/Howard-Conyers.jpg Visiting Guests - Howard Conyers Howard Conyers, PhD is a South Carolina Whole Hog BBQ Pitmaster, rocket scientist, and public speaker currently residing in New Orleans, LA with his wife Kathryn. He was the host and co-producer of the Webby nominated, Telly Awarded show Nourish for PBS Digital Studios in its pilot season, which garnered millions of viewers online via YouTube and FB Watch. In 2018, Dr. Conyers was recognized by Southern Living as 1 of 25 Southerners of the South, whom make the south a better place to live. He has a lifelong obsession of understanding the American South through food, culture, and science. Hence he created From the Low Country to the Bayou initiative to formalize his passion work in looking at the underacknowledged people of African descent of whom are his ancestors that heavily influence food and culture. He received his BS. In Bioenvironmental Engineering from North Carolina A&T State University. He received his Phd in Mechanical Engineering and Materials Science from Duke University with a specialty in Aeroelasticity. He works as a Mechanical Engineer in rocket engine propulsion testing at NASA Stennis Space Center. He has appeared on the Cooking Channel, Man Fire Food in addition to being featured on a multiple podcasts and various print media from Southern Living Daily South to the NY Times. He has spoken on Science, Technology, Engineering, and Mathematics at Louisiana State University, Delaware State University, and Morris College to name a few. In 2018, he was named a Southern Living Southerner of the Year and he was invited to James Beard Foundation Boot Camp for Chefs. His experiences in pitcooking bbq over his lifetime, culminating in cooking a whole cow at Gumbo Jubilee in which he produced after previously cooking whole chickens, turkeys, lambs, goats and hogs. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1572269686428-3H73DX3LXJHPSRDL3CEU/Drew+Adams_Rey+Lopez_Horizontal.jpg Visiting Guests - Drew Adams Andrew “Drew” Adams, the accomplished Baltimore, Maryland, native and Johnson & Wales University graduate has serious chops when it comes to cooking in high profile kitchens. He brings a balance to modern cuisine that is influenced by a sense of history and the preservation of techniques that have fallen by the wayside. 'Drew' has been riding shotgun with notable chefs in some of Washington's most highly recognized kitchens, starting with chef Robert Wiedmaier at Marcel’s, as saucier and chef de partie. He then set his sights on another fine dining establishment: Plume at The Jefferson Hotel. Before his departure from Plume after four years, the restaurant achieved its highest accolade, designation as a Five Star Restaurant by Forbes Travel Guide. His course veered from uber-formal to relatively casual when Drew was tapped to be sous chef of Rose’s Luxury, just prior to opening then advanced to executive sous chef. The strict reliance on high quality ingredients would be the foundation to inspire the palate. Drew assisted with chef-owner Aaron Silverman in developing dishes that positioned the restaurant as one of the top establishments in DC. The accolades began rolling in, from Bon Appetit and GQ magazines to James Beard Award nominations. After three years, Drew sought the fresh experience of opening the kitchen of another chef whose star was on the rise. Chef Jeremiah Langhorne, owner of The Dabney, has a philosophical approach to cooking, and his southern and mid-Atlantic sensibilities were a natural match for Drew’s Maryland foundation. Working 75-80 hours a week, Drew's inclination was to accept the load as a dedicated professional, never looking at his watch. For that particular year, however, life would need to adjust to his role as a new father. Drew wanted to be an active parent in his daughter’s first year, and that meant being close to home. When Whole Foods Market came looking for a Research and Development Chef, the timing was perfect, and he took the job for a year. He didn't know if he was ready to take on another prominent role in a kitchen, but there was no turning away from an opportunity to work with Michael Mina. “I’m very pleased to have Drew leading the kitchen at BOURBON STEAK," says the nationally respected chef. "We’ve been fortunate to have the highest caliber chefs from the day we opened in DC, and Drew is no exception. He’s worked with some of the best chefs in the industry, and his creativity and drive are second to none,” continues Mina. “BOURBON STEAK is at the top of its game right now, and with Drew at the helm, it will continue to set the standard in dining excellence.” In 2018, Adams was recognized for his culinary talents and named a 2018 DC Chesapeake Rising Star from StarChefs. Chef Drew Adams brings as much passion to his roles as chef and kitchen leader as to that of father, and at BOURBON STEAK, he delights and impresses guests and critics alike. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1500069416303-CFB5Y4RWUZ08FLIL0SNA/autumn+olive+4-gray.png Visiting Guests https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1500069416209-WH9RP15NJD77Z0SK6WYG/JL-Vert-RGB-72-gray.png Visiting Guests https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533671256439-UYUC65MQ85X08JA0VGGY/va-wine-gray.png Visiting Guests https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1559615622188-3AGDEK0OZ3N2EHPDO9I1/FFF-WebsiteGuide-D01-06.jpg Visiting Guests https://fireflourandfork.com/local-guests daily 0.75 2019-08-26 https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534002163769-SBA7EP63DXX0BUF0W7N2/great+Jason+Alley+pic+at+Quest.JPG Local Guests - Jason Alley Chef Jason Alley grew up in Pulaski, Virginia, where agriculture was the mainstay of the local economy. At the age of four he industriously started cooking and never really stopped, helping out his busy family by whipping up Southern comfort food. His first professional food job was at St. Louis-based fast food chain Hardee’s. Alley resolved to go to college, but he soon realized that he was not well-suited to the world of academia and left to work at a Quaker-owned orchard near Harrisonburg, Virginia. But fate intervened when a group of friends washing dishes at Harrisonburg Country Club encouraged him to join them. Soon he started prepping food and watching the chefs cook, and it wasn’t long before he had worked his way up to lead cook. He left shortly after for Champaign, Illinois and while his now-wife studied at the University of Illinois, he took a sous chef position at a bar and grill and was quickly promoted to executive chef. The couple moved to Atlanta, Georgia, where he worked at 1848 House, Blue Ridge Grill, and ENO. But his native state beckoned and Alley returned, this time to Richmond, for a position at the Europa Café and Tapas Bar, where he met his soon-to-be restaurant partner Chris Chandler. Alley and Chandler opened Comfort in 2002. Alley’s menu sings with a passion for the kind of Southern comfort food classics you could picture on checkered picnic blankets in some idyllic painting. In 2011, with the help of partners Michele Jones and Ry Marchant, Jason opened his second restaurant, Pasture. Pasture features local products prepared simply, with a focus on small plates and current interpretations of classic Southern flavors. He opened Flora in 2017 with Michele Jones and Jay Bayer and there's more coming! When he’s not cooking or playing in his Spanglish Ramones cover band, Los Ramones, he's spending time with his wife and four amazing kids. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1500043126398-XXBJ2FE5G3T8UP6ZCHUU/Brittanny+Anderson.jpeg Local Guests - Brittanny Anderson Trained professionally as a chef at the French Culinary Institute in New York City under Master Chefs Jacques Pepin, Andre Soltner and Alain Sailhac, Brittanny has worked for 15 years in the restaurant industry. After graduating at the top of her class at FCI, Brittanny worked in some of the best kitchens in New York City, most notably Blue Hill at Stone Barns and Northern Spy Food Company. Brittanny is now back in her hometown of Richmond, VA where she cooks modern, seasonal, German-influenced cuisine as the Executive Chef and co-owner of Metzger Bar and Butchery in Union Hill. Brittanny is also co-owner of Brenner Pass in Scott's Addition. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534002127106-3ZF9IXHEL6JRHW28NRJV/Sara+Ayyash.jpeg Local Guests - Sara Ayyash Sara Ayyash is a graduate of Florida Culinary Institute and began her career creating delicious desserts at the award-winning The Troutdale Dining Room in Bristol, VA, Willa Jacks Restaurant in Abingdon, VA and The Blackberry Farm Hotel in Walland, TN. She moved to Richmond to join the culinary team at The Jefferson Hotel as the Assistant Pastry Chef in 2010 and assumed the Executive Pastry Chef position in less than a year. She delights guests with her sweet treats in TJ's, Lemaire, Sunday Champagne Brunch and private special events while dazzling visitors to the hotel with her much celebrated, larger-than-life holiday displays. She uses local and seasonal inspirations to create simple, yet sophisticated classic American dishes laced with her own personal Southern flair. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534002016356-BFIOFAGDDJYLBSC6VILV/sunny-baweja.jpg Local Guests - Sunny Baweja As our name suggests, Lehja is a modern Richmond Indian restaurant that is all about style. Dreamed by Virginia restaurateur Ashok K. Arora, the restaurant has, at its heart, a kitchen that boasts traditional and popular dishes with a contemporary flair. In Managing Partner, Sandeep "Sunny" Baweja you will find a gracious host. Sunny and his team are constantly striving to provide you with a great dining experience in Short Pump. Lehja's convenient location makes it an ideal gathering spot for private and business diners alike, and our easygoing decor, inspired by 1970s Southern California, provides a cozy, cultured and refreshing spot right here in Richmond. There are four unique dining areas to keep the excitement going for your return visits. Our wine cellar graces the floor of the restaurant where vast and popular selections are stored in a humidity-controlled, temperate environment. Visit our bar and lounge and fill your craving for cocktails with our signature and innovative offerings. Open nightly, our bar and lounge provides a good place to socialize. Want a little West Coast flair? Enjoy our California-style outdoor dining area, where a naked flame fire pit invites you to cozy up for a fun-filled (or perhaps romantic) evening. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534184063206-16UMVGUTKUF8ZY5VZA96/bullard+from+Graduate.jpg Local Guests - Jason Bullard Born and raised in Richmond, Virginia, Chef Jason Bullard has over 20 years experience in the hospitality business. After studying at the Art Institute of Washington and the culinary program at J. Sergeant Reynolds, Bullard has been chef de cuisine at Hermitage Country Club, sous chef at Max’s on Broad and executive chef for Hanover Country Club. Since May 2017, Bullard has been the executive chef of Graduate Richmond, where he brings his passion for local, Southern food to create menus that are decidedly “Richmond.” When not in the kitchen, Bullard spends his time with his wife and 7-year- old son. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1500043400419-X44TYQEGTRGZYQQHUS98/Walter+Bundy.jpeg Local Guests - Walter Bundy From an early age, Walter Bundy’s experiences on the Piankatank River in the Chesapeake Bay instilled in him a reverence for indigenous ingredients. His summers were filled with profound culinary experiences, from eating fresh fish and crabs pulled from the river by his own hand to helping his grandmother in the kitchen as she baked pies from heirloom recipes. The family garden was prolific with everything from cucumbers to tomatoes and squash, and hunting trips with his father completed the earth-to-table eating that was simply their way of life. Bundy took his rich culinary heritage with him when he left home for Hampden-Sydney College, and he was fortunate to live on a country farm where hunting was plentiful. He took to cooking wild game for friends and family, and the connection between the land and the kitchen further strengthened his commitment to entertaining with locally informed cuisine. While in college, Bundy helped open The Blue Point Restaurant on the Outer Banks of North Carolina. The restaurant continues to be known for its “Southern coastal cuisine” and its use of the freshest local ingredients. After graduation, he was exposed to a whole new palette of flavors when a move to Santa Fe, New Mexico brought him to work at Mark Miller’s Coyote Café. Inspired by the variety of unfamiliar ingredients and flavor profiles, Bundy decided to enroll in the New England Culinary Institute. A desire to learn about wine subsequently brought him to the Napa Valley, where he worked with renowned chef Thomas Keller at the legendary French Laundry. In 2002, Bundy was one of the featured chefs at the James Beard House in New York, and in the same year he presented a dinner for renowned New York chef Daniel Boulud. In 2003, Chef Bundy was the guest chef for The Chesapeake Bay Wine Classic Gala dinner held in Virginia Beach. Bundy also participated in an offsite James Beard Dinner held at Todd Jurich’s Bistro in Norfolk, Virginia. In 2004, chef Bundy appeared on Food Network’s Food Nation with Bobby Flay and also appeared as a guest chef for a dinner to promote Patrick O’ Connell’s The Inn at Little Washington Cookbook. Bundy was named executive chef at Lemaire in May 2001. As a native Virginian, he is committed to providing upscale Southern cuisine that showcases the bountiful seasons of the area. The menu honored traditions while providing a modern, fresh approach. During his tenure in Lemaire, Bundy cooked at the James Beard House in New York and hosted a number of James Beard award winners in his kitchen for an annual fundraiser in support of the foundation. He regularly participates in local charity events and has been featured on Food Network’s Food Nation with Bobby Flay and the Cooking Channel’s Road Trip with G. Garvin. He is an active member of Southern Foodways Alliance and a big fan of the work that they do to preserve and celebrate the diverse food cultures of the American South. Bundy opened his own restaurant, Shagbark, in summer 2016 in Libbie Mill-midtown. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534001978893-Y56ZDDHS9IBSU8J4NNFB/Tanya+Cauthen.jpeg Local Guests - Tanya Cauthen Swiss-trained chef Tanya Cauthen encountered a culinary paradox: Richmond chefs could find excellent cuts of meat, but Richmond consumers lacked options. The idea of bringing restaurant-grade meats to the consumer market was born in the spring of 2006, and the idea became Belmont Butchery. Cauthen moved to Richmond in 1993 to work with Jimmy Sneed at the acclaimed The Frog and The Redneck restaurant in Shockoe Slip. At 24, she opened The Red Oak Cafe as executive chef. Never afraid of a challenge, chef Cauthen opened Capers Catering as chef-partner. Her experience has not been limited to restaurants, having worked as chef of Ellwood Thompson's Local Market, and the European Market. Cauthen opened Edible Garden in 2005 as Chef de Cuisine. Cauthen's international experience includes a chef's apprenticeship in Bern, Switzerland, where she first tried her hand at butchery, as well as a stint at Melbourne's Queen Victoria Market in Australia. Always hoping to inspire good cooking, she ran the Virginia Gourmet cooking school, and has covered food and wine as a writer for a well known regional publication. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1500044288530-R9C9G8BNWW1HBTHUQBX1/brad-cooper.jpg Local Guests - Brad Cooper Brad Cooper is a Chesterfield native who early on developed an interest in science and a penchant for precision. In his younger years, these interests became passions and resulted in a lot of experiments and some ill advised fireworks creations that kept his parents on their toes at all times. After attending the Virginia Military Institute, Cooper began home brewing and quickly developed a talent for creating recipes that resulted in unique flavors while still emphasizing the history behind specific styles of beer. In September 2014, Cooper decided to take the leap into entrepreneurship and began plans to open his first brewery in his hometown of Chesterfield. On June 11, 2016, the Cooper family opened the doors at Steam Bell Beer Works to several thousand friends and haven’t looked back since. Specializing in farmhouse ales, Steam Bell Beer Works has 3 flagship beers — the Grisette Saison, Time Is Money IPA, and Tiramisu Stout — and continues to evolve their portfolio with a wide selection of small batch beers on tap in their tasting room. Historically, a steam bell was used in the craft of barrel making by coopers to make the wood they used more pliable. As such, the Steam Bell brand name is representative of the heritage, tradition and craftsmanship we seek to embody in every beer we create. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1539821706174-AL5W1Y4FOITUGZWQ911C/Brian_Coates_Bio_Pic.jpg Local Guests - Brian Coates Part of Everyday Gourmet in Richmond https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533908010145-KF8DDIVM1NDP50XYP2OZ/feature_jackson_ward_eggleston_plaza_Kelvin_Hanson_Neverett_III_JAY_PAUL_rp0916.jpg Local Guests - Neverett Eggleston III Bio to come https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1539821033071-LHI2AKZ9ZQ85WCB8AMU7/Ellie+Basch+%26+Jannequin+Bennett.jpg Local Guests - Ellie Basch  Ellie Basch Ellie Basch grew up in a family of Chinese-Indonesian cooks. She began her cooking career at The Southern Inn in Lexington, VA, and worked on every kitchen duty, from making sandwiches to line cooking to baking breads. With her extensive knowledge of spices and herbs, Ellie developed her signature style: fresh, flavorful and healthy. Ellie launched Everyday Gourmet in 2002. In 2012, Women Chefs and Restaurateurs selected Ellie to receive the Barbara Tropp Memorial Internship to study Chinese cuisine. Ellie spent 3 weeks cooking at the Black Sesame Kitchen in Beijing and a week exploring the food of Fujian, the province from which Ellie’s grandparents emigrated. Throughout her Richmond cooking career, Ellie has worked at the Jefferson Hotel and The Bull and The Bear Club. She also designed and launched New Visions New Venture’s Breadwinners Program, a non-profit program that helps low income women start their own food business. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534002226148-KVEUS5W07VWR5RDMVJVU/david-dunlap.jpg Local Guests - David Dunlap Chef David Dunlap is presently Executive Chef of the soon-to-open Quirk Hotel, A Destination Hotel, located in Richmond, Va. Slated to open September 2015, David’s hands-on approach at the hotel’s food & beverage outlets will influence the conception and development of a restaurant designed for city residents and travelers alike, as well as a bar and bites program at the city’s first-ever rooftop bar and lounge. Born in Washington State near the Puget Sound, Chef David Dunlap recalls fond childhood memories of days spent playing and harvesting in his family's orchards: plucking strawberries and blackberries, foraging for huckleberries an fishing in the stream behind his home. Establishing a passion for food in his early upbringing, David took his first cooking role at a local farmer's market in Boulder, Colo. Realizing he had found his calling, he enrolled at the California Culinary Academy to conduct his studies and further his skillset. Upon graduation, he worked under Executive Chef Romuald Jung at El Encanto Hotel in Santa Barbara, California, where he refined his utilization of seasonal fresh fruits and vegetables, as well as creating and executing complicated and delicious recipes on the fly as he worked with the array of seafood delivered daily by local fishermen. From there, Chef Dunlap accepted a position with the five-star, five-diamond Four Seasons, also in Santa Barbara, where he worked under Executive Chef Martin Frost and contributed to menu development as well as assisting with a myriad of winemaker dinners. The arrival of their second child (now a father of three) prompted David and his wife to move to Virginia to be closer to family. Dunlap secured a position with the opening crew for Alain Ducasse's Adour restaurant, in Washington, D.C., and trained under Executive Chef Julian Jouhannud and Corporate Chef Sylvin Portay. It was here that David notes the finer points of his culinary approach were developed. With a variety of high-demand skills now under David’s belt, Chef Damon Gordon of Plume Restaurant at The Jefferson Hotel, DC, a Relais & Châteaux property, recruited David as his Sous Chef. This opportunity led to The Inn at Little Washington, another Relais & Châteaux property, taking notice of David’s culinary skills. David was hired as their Sous Chef and soon thereafter promoted to Executive Sous Chef. Two years later, David accepted an offer to become the Executive Chef at The Ashby Inn, located in the foothills of the Blue Ridge Mountains in Virginia, where he helmed the restaurant and culinary programing for nearly two years, prior to accepting his current position at Quirk Hotel. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534002323936-XJY4IWNY6RDI1FN5OBJW/J.+Frank.jpeg Local Guests - J. Frank Richmond native, J. Frank began his professional career in his hometown at the prestigious Commonwealth Club in the late 1970s. From there he gained international experience at the Hilton International in Munich, the Brauerei Gastof in Aying Aying, Germany and at Hintlesham Hall in Hintlesham, England. He returned to the states in the late 80s to work at the Indian Creek Country Club in Miami and from there to The Inn at Little Washington and the Urbana Inn in his home state of Virginia. He came back to Richmond in 1991 where he gained widespread recognition for his culinary achievements at The Berkeley Hotel. Since 1995, J. has been the chef for the Lewis Family in Richmond. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533785385567-X06FH2UMRAC6RX1AZV9P/lee-gregory.jpg Local Guests - Lee Gregory Lee Gregory worked under chef Dale Reitzer at Acacia in Richmond, Virginia, for five years before moving to Six Burner (Richmond), Mockingbird in Staunton, and Blue Light Grill in Charlottesville. He returned in 2011 to open The Roosevelt. The Roosevelt is a neighborhood restaurant in a turn-of-the-last-century building in Church Hill, Richmond’s oldest neighborhood. The Roosevelt's menu is an untraditional celebration of the food of the South, served alongside an all-Virginia wine list, a hearty roster of regional beers, and a selection of craft cocktails that’ll knock your socks off. The Roosevelt opened to public and critical acclaim and was named 2012 Restaurant of the Year by Style Magazine, Best New Restaurant in the Region by Richmond Magazine and awarded an Elby as the city’s Best New Restaurant. The Roosevelt was again awarded Elbys in 2013 for Best Cocktail Program (Thomas “T” Leggett), and in 2014 for Restaurant of the Year and Chef of the Year. In 2013, 2014 and 2015, Gregory was nominated for the James Beard Awards Best Chef Mid Atlantic, and in 2014 joined the advisory council for the Atlanta Food and Wine Festival. Here opened Southbound with Joe Sparatta in late 2014, crossing the James River in style. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534010757056-XK45MXPFYHGTAZ2AJDRU/E201004_0165_greg-haley.JPG Local Guests - Greg Haley Greg Haley has been Chef de Cuisine for Amuse Restaurant at the Virginia Museum of Fine Arts since it opened with the McGlothlin Wing in May of 2010. Amuse was named Restaurant of the Year by Style Weekly in 2011, and is known for an eclectic menu featuring fresh ingredients sourced locally and regionally. Chef Haley began washing dishes in his family’s restaurants at age 12, and graduated to the cooking line at age 14. After high school, Chef Haley attended a two year culinary program in Myrtle Beach S.C. while working as sous chef in several local restaurants. Upon returning to Richmond, Greg spent two years working with local legend J. Frank at the Berkeley Hotel, then moved on to work as Executive Chef with the Richmond Restaurant Group. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1500043827318-02NTFTC4H461A4UFLMMJ/Michael+Hall.jpeg Local Guests - Michael Hall Chef Michael Hall who owned M Bistro at Rocketts Landing, emphasizes his award winning “Country French Cooking with a Southern Flair, offering his distinguished menu of fine dining and a few new touches representing the best in Southern cuisine at Richmond’s 2300 Club. Previously, Chef Hall was general manager and executive chef at the Bull and Bear Club and also Executive Chef at The Berkeley Hotel in Downtown Richmond. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534002251374-TTAY3TK4IIJPYUA0NCYZ/Carena+Ives.jpg Local Guests - Carena Ives Carena Ives, with her mother in the kitchen by her side, opened Jamaica House in 1994 on West Broad Street near VCU. In 2007, she ventured to Chesterfield County on Midlothian Turnpike near Chippenham Parkway to open her second restaurant, Carena's Jamaican Grille. When Jamaica House opened in the summer of 1994, it became the home away from home for island people living in Richmond. "That means on a Saturday morning when you're hankering for a plate of Ackee n' Salt fish and Fry Dumpling, or on a Friday afternoon the only thing you're hungry for is a steaming bowl Red Peas Soup, only place to satisfy those cravings in Richmond is Jamaica House." https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534271183808-3JYIWQCEKGULPEIA9T7I/Velma+Johnson.jpeg Local Guests - Velma Johnson One of fourteen children, Velma "Mama J" Johnson was born and raised in Richmond, VA. She and her siblings took on a lot of responsibility around the house, including helping their mother in the kitchen, where she learned many of the recipes now so popular at Mama J's. A visit to Mama J's feels a lot like coming home. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533567565327-H7S76NM3F5BCEK7IMZC9/RJ+at+Hyannis+Ferry.jpg Local Guests - Robert Jones Born & grew up in Roanoke VA, - Graduated from Roanoke College, studied Spanish, Psychology and Anatomy & Physiology - Left Roanoke in 1990 and lived in Charlotte, Martha’s Vineyard, Atlanta and Richmond. - The high point of my service career was working as sommelier and assistant manager at the Dining Room at the Ritz-Carlton, Buckhead in Atlanta, GA (1995 – 1999). During this time at the Dining Room, the restaurant earned the Mobil 5 Star award, becoming one of 14 restaurants in the country to achieve that distinction. - Encouraged by Michael McNeill MS to enter the Court of Master Sommelier program in 1995 - I passed the practical and blind tasting components of the Master Sommelier exam in October 1999 and in March 2001 I passed the theoretical component of the Master Sommelier exam, becoming the 49th American to earn the Master Sommelier diploma. - I left the service industry in June 2001 and joined Kysela Père et Fils, (Importer and Distributor of wine, sake, spirits and beers) as a national account manager, to learn the business of moving wine around the world, into and through our system of wholesale distributors and on the trade. - Completed John Gauntner’s Advanced Saké Professional course in Japan in 2014. - Married since 1995, with two children, moved to Richmond VA in June 1999. - Professional travels to France, Spain, Portugal, Italy, Germany, Scotland, Wales, England, South Africa, Chile, Argentina, New Zealand, Australia, Malaysia, Singapore, Japan, Hawaii and the Turks & Caicos have furthered my education. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1502807804927-T24T7VL6MJSH95T20QP4/ledesma+fire.JPG Local Guests - Mike Ledesma From Baltimore to Oahu to Richmond, Mike Ledesma’s culinary travels and Filipino heritage continue to inspire his cooking. Once a financial advisor, he made a career change in 2002 when he enrolled in culinary school in Hawaii. Since moving from desk to kitchen, he’s worked under “Iron Chef” Roy Yamaguchi and has brought his passion for food back to the East Coast. Recently he led operations, training and menu development for six restaurants as corporate chef for Richmond Restaurant Group. After opening the Hard Shell’s Southside Richmond location and the Belgian-inspired Max’s on Broad, Ledesma’s menu relaunch at Patina put the restaurant in the spotlight as one of the Richmond Magazine’s top 10 dining establishments. In August 2017 he became Executive Chef at Kabana Rooftop in downtown Richmond.   https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567349861409-LAHSJ532XPV830VR8KTB/Fatty+Smokes+chef+on+left+.jpg Local Guests - Mike Lindsey With a passion for cooking with fresh ingredients and making each dish shine with unique flavor, Executive Chef Mike Lindsey has enjoyed great success in the restaurant industry. Mike was raised in Eastern North Carolina in a family that spent most of the time fellowshipping in the kitchen. Spending time with his grandparents, mother and father, Mike learned to cook everything, from southern classics to pit smoking whole hog barbeque. Mike grew up in a true farm to table environment with his family. His family grew fresh fruit and vegetables, then harvest them to create the freshest dishes. Raising chickens, hogs and cattle to have the freshest meat to cook and smoke. This upbringing gave Mike a true passion for cooking with fresh ingredients. Mike’s professional path began with a line cook job at a scratch Italian restaurant in 1995. In a year, he was moved up to head chef. After 4 years, Mike moved on to be a chef at a scratch upscale casual restaurant where he honed his skills in meat and fish butchering. With over 20 years plus, Mike has continued to grow his career a successful Executive Chef. He has worked at several upscale and fine dining restaurants including Ruth’s Chris and Capital Grille. Mike is now the Executive Chef at Red Salt Chophouse & Sushi in Richmond, VA. He has created a very diverse and successful menu of fresh ingredients and flavors. Red Salt has been nominated for Best New Restaurant in Richmond. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534001761408-XLN8HYUE3SUAADVS2HA7/Longoven+2016-June+Dinner-0006.jpg Local Guests - Andrew Manning, Patrick Phelan & Megan Fitzroy Phelan Longoven is a pop-up dinner series hosted by chefs Andrew Manning, Patrick Phelan and Megan Fitzroy Phelan that serves seasonal, ambitious menus featuring the best of local and regional ingredients. With over 20 years combined in the restaurant industry spanning luxury catering, Michelin starred restaurants and international consulting, Longoven have settled in Richmond, VA, opening their brick and mortar in Scott’s Addition in Spring 2018. Bon Appétit Magazine recently named them one of America’s Best New Restaurants. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534271144951-3TMSNW3PD78V6D2NU6LN/Courtney+Mailey.jpeg Local Guests - Courtney Mailey Courtney Mailey is the owner and cidermaker at Blue Bee Cider, based in Richmond, Va. She is a career switcher who left her desk job in economic development to start a cidery. She apprenticed at Albemarle CiderWorks and then started Blue Bee Cider in 2012 in the Manchester neighborhood. Blue Bee moved to the lovingly renovated Richmond stables in Scott’s Addition in Fall 2016. Mailey is from an Army family and met her husband while on assignment in Belfast, Northern Ireland. They live in downtown Richmond with a precious cat, Vivian. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1536663941133-N81V6C3G6GQOTNYFWS7C/dales+shot.jpg Local Guests - Dale Reitzer Chef Dale Reitzer began his cooking career in 1982. After graduating from Johnson and Wales University in 1989, he became chef of Alexander's in Norfolk, VA. In 1990, Dale became the sous-chef at Windows on Urbanna and did short stints during winter months at nationally-acclaimed restaurants including Patina in Los Angeles for Chef Joachim Splichal. In 1993 Dale became the Chef de Cuisine at the Frog and the Redneck in Richmond, VA, and in 1996 he moved to Atlanta to work with Chef Gunther Seeger at the Ritz-Carlton, Buckhead. He was the James Beard nominee, semi-finalist for Best Chef: Mid Atlantic 2010, 2011, 2012 and Food and Wine Magazine America’s Best New Chef 1999. Returning once again to Richmond in 1998, Dale and his wife, Aline, opened Acacia. Acacia’s menu takes advantage of the freshest, highest quality food the area has to offer; cooked with consideration and to perfection by the chef, with an emphasis on seafood and regional favorites. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565922256769-ZEILN4R9FSUJ7N2IPFJN/190726_L%27Opossom_065.jpg Local Guests - David Shannon David is the Chef & Sole Proprietor of L’Opossum sur la Colline de L’Orégon in Richmond, Virginia. Soon after graduating from New England Culinary Institute, he began his eight year tenure at The Inn at Little Washington spanning 1987 to 1995. From Garde Manger to Executive Sous Chef, David experienced every station and responsibility in the kitchen. During that time, he staged at two Michelin starred properties, L'Oustau de Baumanière and Abbaye de Sainte Croix in France.David's culinary experience also includes apprenticing for Daniel Bonnot at Restaurant de la Tour Eiffel in New Orleans, Executive Chef at The Ashby Inn in Paris, VA, Also in Richmond, Virginia, Chef at Helen’s and Chef/Co-Owner of Dogwood Grille & Spirits. In 2018 L’Opossum was named The South’s Best Restaurant by Southern Living Magazine. Other recent awards include two 2017 Elbys for Chef of The Year & Restaurant of The Year as well as OpenTable’s Top 100 Restaurants in the U.S. In 2016, L’Opossum was named Style Weekly’s Restaurant of The Year and David was selected as a James Beard Foundation semifinalist for Best Chef Mid-Atlantic. At L’Opossum, David strives to create a menu and dining experience enhanced by curated music and decor that intrigues and satisfies all senses. “For me, the best part is directing a collaborative process to harness and focus the depth of the diverse skills and talents that everyone on our team possesses.” https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565990610827-1PLOWGW7TY7C4YONRW0V/Joe+Sparatta.jpg Local Guests - Joe Sparatta A native of the garden state of New Jersey, Joe was born into a family of chefs, and took up the craft at an early age. It was not until he began working at The Ryland Inn under Chef Craig Shelton that he truly found his passion. At the time, The Ryland was the only New Jersey restaurant to be awarded four stars by the New York Times, and the only to be awarded Relais Gourmands by Relais & Chateaux; it is in this environment, with a four acre organic garden to work with, that Joe got his education. Joe received additional training with Chefs David Bouley, Eric Ripert, and Michael Laiskonis in New York City before joining Chef Scott Anderson to open elements in Princeton, NJ. While Sous Chef and Pastry Chef at elements, Joe managed a team that received top ratings from local and New York press, garnered publication in Art Culinaire, and earned a spot in the top 20 “most important restaurants” in America by the Opinionated About Dining Guide. Since moving to Virginia, Joe has worked with restaurateur Paul Keevil and with Chef Jason Alley & Michele Jones, along with Ry Marchant, in their latest restaurant venture Pasture. When not at Heritage, and when the season is right, you can probably find him fishing, or foraging for ramps and other wild delicacies to tempt his son Hunter with. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534011449341-XEP0JZJA9IRC7OQBPCYJ/JuanaStraus-1200x800-768x512.jpg Local Guests - Juana Straus VMFA pastry chef extraordinaire. Bio to come. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533784917463-4D3I5NR82BU3LRYB08JP/Christine%2BWansleben.jpeg Local Guests - Christine Wansleben Christine is the Owner/Culinary Director of Mise En Place, located in Richmond, VA. She graduated from the Institute of Culinary Education (formerly Peter Kump's NY Cooking School) in New York City , and has worked in such restaurants as Chanterelle and Eleven Madison Park. Prior opening Mise En Place, Christine worked as a catering chef for A Sharper Palate Catering Company, here in Richmond. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533784984162-39X08K4TLX439FZFTF9N/Jenny.jpeg Local Guests - Jenny Tremblay West Jenny Tremblay West grew up in the hospitality industry, which has fueled her love of connecting with people, traveling, and food. She is a chef who is passionate about teaching folks of all ages the skills and knowledge she has learned over her lifetime. A former pastry chef, baking is one of her favorite things to share with clients and friends. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533785123163-XJZGUK1JS77WMXFMDADS/Lemaire+Executive+Chef+Patrick+Willis.jpg Local Guests - Patrick Willis Born and raised in Goochland County, in the Richmond Region, Patrick grew up learning the food cultures of his mother’s family in Wolftown, VA where cooking from scratch and food preservation were both preferred and necessary. From his father’s family in Eastern North Carolina, he developed an appreciation for the smoking and slow-roasting of pork and other meats. The fifth person in his family to attend East Carolina University, Patrick enrolled as a freshman to pursue a career as a pharmacist. After two years of heavy science curriculum he changed his major to Hospitality Management, based upon his first work experiences in the kitchens of Richmond-area restaurants. It was there that he re-discovered his passion for fresh ingredients and the art of culinary creation. Following graduation, he stayed in North Carolina where he continued to hone his skills in the kitchen, restaurant operations and guest service. It was also in the kitchen that he met his lovely wife, and they began to build a life together which ultimately led them back to his Virginia roots. In 2009, the lure of being close to family, as well as his wife’s career path to becoming a physician led them back to Richmond. Patrick joined the Lemaire team as a line cook just as the restaurant was launching a newly renovated space and a New American menu featuring Virginia grown ingredients and the Southern influences of Richmond. He was then promoted to sous chef before being named executive chef of Lemaire in 2016. When he is not in the kitchen you can find Patrick outside. He enjoys playing with and chasing after his two young sons, kicking the soccer ball or swinging a baseball bat. He also enjoys being near the water - kayaking, fishing or hunting water fowl. Or, you may just find him tending his homemade smoker and a delicious cut of meat for his family’s dinner. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533785054933-FLU4CWBBI9V0OCF7Q2PD/jessica+wilson.JPG Local Guests - Jessica Wilson Jessica has worked with, been taught by and been inspired and motivated by chefs such as Julia Child, Gabrielle Hamilton, Missy Robbins, and Job Yacubian. She has always been surrounded by the culinary arts from her early years growing up on a farm in Vermont to working with culinary historians to foraging on morning walks to her first job as a dishwasher at age 14. She became the chef at Dear Bushwick and is now poised to open GRACE in Richmond. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534203438045-7Q0NGFUKZWTWPBO4V1PR/sub+rosa+fire+%2B+evrim+slideshow.jpg Local Guests - Evrim Dogu Evrim Dogu of Sub Rosa Bakery. James Beard nominated Best Baker in 2017 and 18 with his sister, Evin Dogu. Bio to come https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565930122671-UKMLYFMGAUW3BDVZHON5/2019+cute+FFF+logo.png Local Guests - Jason Tesauro Bio to come. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567458959770-QTRWG2UKO3M7ZC17M15M/Adam+Campbell.jpg Local Guests - Adam Campbell Adam Campbell is the executive chef of Scuffletown Garden. Formerly of Rappahannock, Campbell is a self-described mix between Gonzo and Janice from the Muppets, and runs a dynamic kitchen with the compassion of Kermit and the authority of Miss Piggy. You can often find him blasting the kinks and taking breaks from prep to start staff dance parties before service. But his passion for food isn’t limited to busting out pork chops (or sick moves) in the kitchen. Adam wears his biggest smile early morning pulling weeds from the manicured garden or finding produce ready at peak ripeness for his season-driven menu. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1565930062542-T32JM1Q5CXF9AWQH4IRX/2019+cute+FFF+logo.png Local Guests - Ben Watters Bio to come. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567707828410-9X30MKEJOCDKBE8XKHMF/perch+headshot.jpg Local Guests - Beth Dixon Beth Dixon has been in the restaurant industry for over 18 years. She started her bar career behind the stick at Can Can Brasserie. In her almost 7 years at Can Can she honed in her skills as a professional and she bartended up till 38 weeks while pregnant with her beautiful daughter Ellie. Beth credits a lot of her success to the things she learned from Joao Neri & Bob Talcott in her tenure at the French Brasserie. When time came to move on, she rather serendipitously landed at Pasture, where she was hired via text on their opening night by Michele Jones. She worked the bar there for almost 7 years, fine tuning her style with Southern flare and hospitality, eventually to become the bar manager there. The teamwork that Jones and her partner, Jason Alley, encouraged between BOH and FOH, allowed Beth the freedom to make her own mixers and team up with kitchen staff to do an incredibly low waste bar program. Known for her shrubs and high acid cocktails, Beth has now been challenged in her current role as Bar Manager at Perch. Mike Ledesma's Pacific Rim inspired cuisine has opened up a new creative window, where the focus is on Polynesian style cocktails, with tropical fruits and spices. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567350863457-552AP3BAJ7LMX8RW2PHH/HamidNoori.jpg Local Guests - Hamid Noori Chef Hamidullah Noori began his chef’s career in 2004 at the Kabul Serena Hotel, a 5 star hotel in Afghanistan as Commis Chef and quickly promoted to Chef de Partie. After his training, he returned to Kabul Serena Hotel as the Executive Chef where he oversaw the cuisine of several restaurants in the hotel. He was featured in several cooking show episodes on TOLO TV in Afghanistan and was later given the Executive Chef position at the USAID. Since his arrival in Richmond, Chef Noori showcased his talent at the Capital Farmers Market, the Hi Hostels Culture Kitchen and Noorani where he has continued to refine his art in international cuisine. (Photo by Crixell Matthews/WCVE) https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566945152876-THR70X71I9C5UYT6JKLQ/Matt+Kirwan+.jpg Local Guests - Matt Kirwan Matt Kirwan, a Richmond native, started his culinary career at the Country Club of Virginia when he was sixteen. In 2012, he worked at the West End staple Eurasia, then became the opening sous chef at The Rogue Gentlemen (Rogue). After moving to New York 2015, he worked at The Little Prince in SoHo as well as Virginia’s in the Lower East Side Under Chef Matt Conroy. Returning to Richmond in the fall of 2017, Matt assisted in the opening of The Shaved Duck Restaurant as the executive chef. In October of 2018 Kirwan Joined the Roosevelt as Executive Chef. You’ll rarely find Kirwan in the kitchen without his Yankees hat on as he’s a die-hard New York sports fan. When he’s not in the kitchen, he enjoys listening to music and walking his dog around Church Hill. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567352912065-T89NYXI7UA86DCXVQGVE/SholaWalker.jpg Local Guests - Shola Walker Shola Walker is the co-owner and pastry chef of Mahogany Sweets in Jackson Ward along with her two sisters. Prior to opening the bakery in 2017, Walker worked for an allergy-friendly and specialty bakery that previously occupied the Mahogany Sweets space. She brings that same knowledge to the shop where they serve vegan and gluten-free tarts, quiches, tortes and more. (Bio credit: ChefsFeed) https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1566404157332-K8F3UGG3QOAH93V29G7T/Chris+Fultz_FFF+2019.jpg Local Guests - Chris Fultz Native Texan, and self-taught pitmaster, Chris Fultz was born near the epicenter of Central Texas barbecue. Trained as an architect and transplanted to Virginia, he discovered that the universal language of barbecue appealed to his passion to create, and to share that creation with friends and family. That inspiration quickly grew into a lifelong obsession to produce the perfectly smoked brisket. Together with his wife / pitmistress, Alex Graf, they opened ZZQ Texas Craft Barbeque in 2018. Chris and Alex sought to create an authentic barbecue experience that blends the culture, techniques, and flavors of Central Texas with the regional influences of Central Virginia. ZZQ’s method is rooted in tradition, but artisanal cooking techniques and unique flavor combinations elevate their barbecue to one of the most sought after commodities in the mid-Atlantic. Unprecedented accolades have followed since their opening in March of 2018. ZZQ was named the Best Barbecue in Virginia, and top 12 in the nation, by Food & Wine Magazine. Following this tremendous recognition, Thrillist named them one of the top 33 Best Barbecue Joints in America two years in a row, and Daniel Vaughn of Texas Monthly Magazine lauded their Texas Barbecue as “Flawless” and stated, “I don’t think anyone outside of Texas does it any better than ZZQ in Richmond, Virginia.” https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567707582164-6XE4ROQ5Z47DP3IBEHK7/BrandonMacConnell.jpg Local Guests - Brandon MacConnell Florida-born and raised overseas, Brandon experienced a lot of culture and cuisines at an early age. Directly from Johnson & Wales University in Rhode Island, Brandon started working his way through the ranks at Lemaire in the Jefferson Hotel led by Richmond all-star chef, Walter Bundy. In 2016 Brandon left the hotel and embarked with Chef Bundy and assisted in opening a restaurant focusing on utilizing the best ingredients Virginia has to offer. Brandon currently holds the title of Chef de Cuisine at Shagbark Restaurant, Chef Bundy’s homage to the great state of Virginia. Brandon has a musical past including competing with International Drum & Bugle Corps, and teaching numerous competitive scholastic drumlines throughout Virginia and Rhode Island. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567349924859-AFVY56V5TQBSLPSCSFMS/willie-hernandez.jpg Local Guests - WIllie Hernandez Willie Hernandez is a graduate of The California Culinary Academy in San Francisco. He has 19 years of culinary experience working his way through the ranks of a retirement community kitchen in Fairfield, California, Sous Chef and Chef De Cuisine of two hotels and resorts, Executive Chef of restaurants in Maui, Hawaii and Hilton Head, South Carolina and Banquet Chef at The Country Club Of Virginia. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1568841061507-YJ0Q2IFGJ8276HMDY35Z/HILTON+KHALED+headshots-HR-26.jpg Local Guests - Khaled Chalghoumi Khaled began his career at the Hilton Richmond Downtown in December of 2017 as a Kitchen Supervisor. It quickly became apparent that he had a true passion for culinary creativity and was soon promoted to Sous Chef and now the Executive Chef as of August 2019. Khaled has an extensive culinary background which includes owning his own restaurant in the West End called “Sweet Olive” and over 20 years of hospitality/restaurant experience in Tunisia training under famous French Chefs before moving to the United States. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567351677512-6E2T8WQU7Y676N652YZA/olivia-wilson.jpg Local Guests - Olivia Wilson Born and raised in the Shenandoah Valley, Olivia attended The French Culinary Institute right out of high school to get a degree in Pastry Arts and went on to work at Bouchon, The Inn at Little Washington and Metzger Bar and Butchery in Richmond, Va. At Metzger, she became the Pastry Chef and formed a tight relationship with Brittanny Anderson. Olivia then partnered with her and four others to open Brenner Pass and Chairlift. Being the Pastry Chef at her own restaurant and also the coffee shop next door has given Olivia the opportunity to create a Pastry and Bread Program thats truly her own. (Bio credit: ChefsFeed) https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567341376245-YVKPFV4FA6XO2X8QLLZR/MaryCatherineThompson_HanoverTavern.jpg Local Guests - Mary Catherine Thompson Ortolani A Hanover county native, Chef “MC” Ortolani has been working in kitchens since she was 14 years old – starting out short order at the soda fountain in her grandfather’s Mechanicsville Drugstore. After earning a chemistry degree from the University of Mary Washington, she attended culinary school at J. Sargeant Reynolds completing both culinary and pastry arts programs. Previously of A Sharper Palate Catering, Mary Catherine Ortolani has been the Executive Chef of Hanover Tavern since 2013 overseeing a full-service restaurant and on-site catering. Her passions lie in historical foodways, heritage products, house-produced, and farm-to-table relationships. Working in a 300-year-old establishment owned by a historical foundation has allowed her to explore these areas and offer community education on the history of food in Virginia. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567353588799-GH3L4KL1FL2GQA8UMMD2/Smoke+cooks.jpg Local Guests - Lamont and Alisha Hawkins Bio to come. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567458687723-2SRJKQFSTWPOHK8FDJVL/Steve+DeRaffele.jpeg Local Guests - Steve DeRaffele Steve DeRaffele, of Lunch.SUPPER! & Brunch, is a New York native who headed south to Richmond VA in early 2012 for a change of scenery and career. After working his way through every position in the kitchen to kitchen manager to general manager within his first few years in the RVA restaurant scene, Steve DeRaffele eventually found his space at the ever growing Scott’s Addition favorite: Lunch.SUPPER! Shortly after joining the LS team and becoming director of kitchen operations, DeRaffele was able to help build out the restaurants catering and events program, beer garden, and pop-up tasting dinners. DeRaffele brings a piece of his New York/Italian roots and way around a kitchen to the slow southern comfort dishes of the LSB brand. Now 3 years in with the RL Restaurant Group, DeRaffele helped oversee the opening of the groups newest addition to the brand: Brunch, with his first cover to cover menu. Opened in January 2019, Brunch has already found their space on Best Of Richmonds roundups and award lists with their first 8 months. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567458748597-E6DFCQWO7T2M7ESBKM12/Rick+Lyons.jpeg Local Guests - Rick Lyons Rick Lyons was born in Westchester, Pennsylvania in 1964. He is one of seven children. In 1992, Lyons headed south to Richmond, Virginia, and fell in love with the area right away. From 1992-1997, he was the general manager of Memphis Bar & Grill in Shockoe Bottom. From there he went on to design and open Bandito’s on Cary Street (1998), Starlite Dining & Lounge on Main Street (2001), The Republic on Broad Street (2010), Lunch on Summit Ave in the then quiet neighborhood of Scott’s Addition (2012), and Supper on Summit Ave (2014). In 2016 Lyons further expanded the popular Lunch and Supper brand, adding The Urban Roost Event Space and Urban Roost Beer Garden at Summit and Marshall. The newest addition to the group is BRUNCH in The Fan District at the former Starlite location, right back where he started. In March 2019 Rick matriculated from the Stratford University Culinary Program. In his free time Mr. Lyons loves hanging out with his pup Laker, who is 16 years old, and enjoys cooking and woodworking! https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567471955165-RY7KQ4UBN77WCJ1AK3P3/about_bb.jpg Local Guests - Bartholomew Broadbent Known as a lively, witty and informative wine lecturer, Bartholomew is also one of the world’s foremost authorities on Port and Madeira. He is credited for being responsible for the growth of Port consumption in North America during the mid 1980’s and was responsible for the re-introduction of Madeira to America in 1989, instrumental in its growth since then. Bartholomew Broadbent’s company, Broadbent Selections, Inc., founded in 1996, is the exclusive US national importer for some of the worlds most sought after family wineries, including Chateau Musar, Warwick Estate, Spy Valley, Ferreira, Quinta do Crasto, Louis Guntrum, Montsarra Cava, Vilafonte, AABadenhorst, and Dr.Hermann. He owns Broadbent Port, Madeira and Vinho Verde in Portugal, Broadbent Malbec in Argentina, Broadbent Gruner Veltliner in Austria and The Curator in South Africa. Raised in the English wine trade in a formal apprenticeship to his legendary father, Michael Broadbent MW [Director of Christie’s and prolific wine author], Bartholomew’s company is now one of America’s leading wine importers. Bartholomew Broadbent was named one of the “fifty most influential people in the wine world.” by Decanter Magazine (June 1997). Broadbent Selections, Inc. was nominated Importer of the Year in 2005 by Wine Enthusiast Magazine and was named one of the 100 fastest growing companies in 1998 by Entrepreneur Magazine and Dun & Bradstreet. In 2013 IntoWine.com ranked him 48th in the “Top 100 Most Influential People in the U.S Wine Industry.” Today, he has expanded from his pivotal role in the breathtaking growth of Port and Madeira to “exert a profound influence on the US wine market” says Decanter. He lives in Virginia where he is also pioneering the distribution of Virginia wines, now available in over 30 states. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567623131647-WWIHUCW2P2CB9ZNT3VUZ/Caleb+Seated+Smile.jpg Local Guests - Caleb Shriver For Chef Caleb Shriver, food has always been a means of gathering, a way to bring family and friends together. An Oklahoma native, Shriver has fond memories of his mother's southwest cooking, comfort foods often comprised of family caught and hunted fish and game. Growing up he often helped out in the kitchen, and it wasn't long before a fascination with food began to form. After completing a unique culinary apprentice program with Chef Kurt Flieschfresser at The Coach House in Oklahoma City, Shriver wanted to increase his culinary knowledge and experience and made his way to Chicago, landing at Otom, and then Sugar Toad in Naperville, Illinois. In 2010, Shriver moved south to Richmond and began working at Aziza's, developing a relationship with the Richmond community, all the while garnering multiple local awards. In 2012, with a hunger to make his own mark in the food community of Richmond, Caleb & his wife Michelle opened Dutch & Company. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1567624317188-81WUG3NOFKJDCCY011E5/bradshaw+bio+pic.jpeg Local Guests - Maggie Bradshaw Maggie has loved cheeses since she was a child in central Kentucky. While studying in Paris in college, she took a wine and gastronomy course and a whole world of new options emerged. After graduation, she worked for associations in Washington, DC while following her passion working at a cheese shop in Alexandria. Prior to her move to Richmond, she was cheesemonger at a specialty grocer in Chapel Hill, NC. Maggie founded Truckle Cheesemongers in 2015 and has spent the past four years popping up in breweries, cideries and wineries, collaborating on cheese classes, and wholesaling to small shops and restaurants. Maggie draws on her Kentucky roots to make a Beer Cheese with Virginia beers. She also offers a monthly Cheese Share, featuring a cheese selection curated by Maggie from around the globe. Truckle will open a brick and mortar location at Blue Bee Cider this fall and will offer cut to order cheese and charcuterie, cheese boards, and hot sandwiches. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1500069543035-7RUGQ3T7GWP041PJWWO5/sauers-gray.png Local Guests https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1499286274196-AVS9OLXCO11TVGAOBCXO/cavalier+produce+logo.png Local Guests https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533754512838-CHEC3AY07UH9MPFUWNC4/Elevation_Logo_gray.png Local Guests https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1559615704721-BGFQ22NXIAAAT3FTH6IE/FFF-WebsiteGuide-D01-06.png Local Guests https://fireflourandfork.com/tier-1-sponsors daily 0.75 2019-08-15 https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533320132619-DFGZ7RDSW6BF4I11SZJU/AmericanEvolution_gray.png Tier 1 Sponsors (logos + links) https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533320132619-DFGZ7RDSW6BF4I11SZJU/AmericanEvolution_gray.png Tier 1 Sponsors (logos + links) https://fireflourandfork.com/2017-press-links daily 0.75 2018-08-13 https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534168823420-8YU0KL1WYKG3XQ3QLI0C/DF5A0929.jpg 2017 Press Links - Recap: Fire, Flour & Fork 2017 Richmond Magazine, November 2017 https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1534168823420-8YU0KL1WYKG3XQ3QLI0C/DF5A0929.jpg 2017 Press Links - Recap: Fire, Flour & Fork 2017 Richmond Magazine, November 2017 https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533325872773-3B8GDVD5VQ1CP4FZBN1P/Screen+Shot+2018-08-03+at+3.47.30+PM.png 2017 Press Links - Party Pics: Fire, Flour & Fork Garden & Gun, November 2017 https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533325976869-EGU0Z5RAJ4TF5FA46OKZ/Screen+Shot+2018-08-03+at+3.47.52+PM.png 2017 Press Links - Fire, Flour & Fork: All About Richmond's Premier Food Event Edible DC, October 2017 https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533326175092-ABIKQKAHMS4MJD5NBO90/DF5A1049.jpg 2017 Press Links - Fire, Flour & Fork food festival returns to Richmond for 4th year WTOP, September 2017 https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533326063271-T7WZV76WYD9VO9HSV8BB/Screen+Shot+2018-08-03+at+3.54.12+PM.png 2017 Press Links - 2017 DC Food Round Up – By the Food Writers Brightest Young Things, December 2017 https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533326353730-NTBKPAY0AKQ89ZIWYFGR/Brenner-Pass-Bartender-Battle-28.jpg 2017 Press Links - The Birthplace of American Spirits With Good Reason Radio, December 2017 https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1533326383336-2GWTHNKF2ZTCTDNVMUUQ/hailstorm.jpg 2017 Press Links - John Dabney’s Hail-Storm Julep With Good Reason Radio, December 2017 https://fireflourandfork.com/2018-press-links daily 0.75 2019-06-28 https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1560720678677-15X1I5R8MLVAUGY03S41/USATodayFFF2019.jpg 2018 Press Links - Fire, Flour and Four voted #3 Best General Food Festival 2018 USA Today https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1560720678677-15X1I5R8MLVAUGY03S41/USATodayFFF2019.jpg 2018 Press Links - Fire, Flour and Four voted #3 Best General Food Festival 2018 USA Today https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1560720686825-28CDHT6VTOWYWT2VCLYK/BonAppFFF2019.jpg 2018 Press Links - Where to Eat in Richmond, America's Next Great Restaurant-Obsessed Town Bon Appetit https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1560720697765-58YUZX2ROS8JK6R31OMW/RMFFF2019.jpg 2018 Press Links - Recap: Fire, Flour & Fork 2018 Richmond Magazine https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1560720718609-2RIJ3E9K963QIIWCXIGL/G%26GFF19.jpg 2018 Press Links - Fire, Flour and Fork 2018 Garden and Gun https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1560810119270-1KZRQEHPVJGL7XMT6U0H/trailblazerFFF.jpg 2018 Press Links - Virginia's Capital is a Classic That's Better Than Ever Trailblazer Magazine https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1561757438939-BBT9GOLP0EGS2IZ7NRB2/hrnlogo.jpeg 2018 Press Links - Virginia is for Food Lovers: Our week at Fire, Flour & Fork Heritage Food Network https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1561757552271-YF488LYVQCOXYSL8FVCL/RichmondVirginia-3847-6.jpg 2018 Press Links - A Foodie's Trip to Richmond J.Q. Louise https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1561757647557-AV305TDHSM7M83DPQUDS/foodporn750x422.jpg 2018 Press Links - Hanging With the South's XXX Gay Rock Star Chef Advocate https://fireflourandfork.com/-website-how-to- daily 0.75 2019-07-12 https://fireflourandfork.com/2020-events daily 0.75 2020-09-26 https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600980130226-SX8NY9THCKR8VJUSDJ0W/119814183_2392916444166714_5187581174836383730_n.jpg 2020 EVENTS - Each year, ticket sales from FFF benefit local nonprofit organizations. In 2020, a portion of proceeds will be donated to Feed More, The Holli Fund, Nolef Turns, Resiliency Garden and Shalom Farms. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600981745142-H693CDDNDL8WXSZSGFWV/image-asset.png 2020 EVENTS https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600981827127-2M0BX70SU2N0SU63FGOJ/va-wine-gray.png 2020 EVENTS https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600981827144-EJJAEEV5XTMWS9LIT6B5/VMHC_logo_gray.png 2020 EVENTS https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600981827357-8470HSWXLHYFS2JRRWAH/Publix-Logo.png 2020 EVENTS https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600981827435-UXEXIMY0KFG36RUX2E46/sauersgray+copy.png 2020 EVENTS https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1601037417158-8L5W7RO34LT8LQ0DMFHH/dukes.png 2020 EVENTS https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600970450556-WJX2EW698USL3OFNLJ6F/AdrianMiller.jpg 2020 EVENTS - Adrian Miller https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600970450447-296O2NGTBE7R2397FJ6O/leni.jpg 2020 EVENTS - Leni Sorensen https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600970451342-2197PJZT3V9P6ZNOXXMY/Lisa.jpg 2020 EVENTS - Lisa Donovan https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600970451561-9UNFRYLBYBPZO4B3BEL1/Paola%2BVelez%2B2.jpg 2020 EVENTS - Paola Velez https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600970451683-8AYWOYA86SG1L15QUATC/phyllis-grant-author.jpg 2020 EVENTS - Phyllis Grant https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600970451873-6C8JCK2RVHMAGS5CJAMA/Regina_Boone_t580.jpg 2020 EVENTS - Regina Boone https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600970452897-6IHUPJBA9OFQ82SOLWEZ/Todd-1.jpg 2020 EVENTS - Todd Kliman https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600970454391-APJLM26F2T31Z2UUQI9W/Vivian+final+cover.jpg 2020 EVENTS - Vivian Howard https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600966216640-287WY875E5SYKX7SY5P8/Artboard+1.png 2020 EVENTS https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600970325253-UT2CLKUDCWG76ACR6GMP/Artboard+1+copy+2.png 2020 EVENTS https://fireflourandfork.com/fall-2020-sponsors daily 0.75 2021-10-01 https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600981745142-H693CDDNDL8WXSZSGFWV/image-asset.png Fall 2020 Sponsors https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600981745142-H693CDDNDL8WXSZSGFWV/image-asset.png Fall 2020 Sponsors https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600981827127-2M0BX70SU2N0SU63FGOJ/va-wine-gray.png Fall 2020 Sponsors https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600981827144-EJJAEEV5XTMWS9LIT6B5/VMHC_logo_gray.png Fall 2020 Sponsors https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600981827357-8470HSWXLHYFS2JRRWAH/Publix-Logo.png Fall 2020 Sponsors https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600981827435-UXEXIMY0KFG36RUX2E46/sauersgray+copy.png Fall 2020 Sponsors https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1601037417158-8L5W7RO34LT8LQ0DMFHH/dukes.png Fall 2020 Sponsors https://fireflourandfork.com/fall-2020-sponsors-blk-logos daily 0.75 2021-10-01 https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600982262279-I9RZ5RJSAV7IB6XVK1W3/image-asset.png Fall 2020 Sponsors - Blk Logos https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600982262279-I9RZ5RJSAV7IB6XVK1W3/image-asset.png Fall 2020 Sponsors - Blk Logos https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600982285897-OU0V16Q0N80H5KA32FC8/sauers-blk.png Fall 2020 Sponsors - Blk Logos https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600982285768-WC47QH6LR3MXCMFV5X6V/Publix-Logo-blk.png Fall 2020 Sponsors - Blk Logos https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600982286092-JH6XRI5GW2VI8M643QQR/va-wine-blk.png Fall 2020 Sponsors - Blk Logos https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600982286177-F2M8ULH2UXIIGPT6FK47/VMHC_logo_blk.png Fall 2020 Sponsors - Blk Logos https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1601037381142-IP725HKAYNODNII37EW2/dukes-blk.png Fall 2020 Sponsors - Blk Logos https://fireflourandfork.com/2021-events daily 0.75 2021-10-25 https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1632860898144-6LYS6O2K3SDI11K0ZF64/Vivian+2020.jpg 2021 EVENTS - Each year, ticket sales from FFF benefit local nonprofit organizations. In 2020, we donated to Feed More, The Holli Fund, Nolef Turns, Resiliency Garden and Shalom Farms. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1632768873443-PZG5XY5BQJK8JASG2TYG/unnamed-1.jpg 2021 EVENTS - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/70496b9a-6781-4861-9091-7da0d64c6f22/home-vallery.jpeg 2021 EVENTS - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1632768956274-PBHNM8VM9SBI2PG75EG9/IMG_3326+drag.jpeg 2021 EVENTS https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1632768953843-HGIZF9OWO9D4GTTBOIZH/image0+drag.jpeg 2021 EVENTS https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1632768951720-WXLGKXU4T61X3X8KV0NE/PicklesPic.jpeg 2021 EVENTS https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1632768955506-ZJ97WEWKVCDWBR1ABAKC/Chicki+Parm+Headshot.jpeg 2021 EVENTS https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1632768880416-B3N6AIBW83Y7Z7D9UXT9/unnamed.jpg 2021 EVENTS - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/97af0bea-c688-4c59-b1cf-e300724a84db/90.jpg 2021 EVENTS - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/36dae7f4-0c60-4267-824c-bd626e4d2442/51u5yBRXsjS._SX373_BO1%2C204%2C203%2C200_.jpg 2021 EVENTS - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1632925350980-CRXFVVWVHBAR0SR0NZ5E/John+Dabney.jpeg 2021 EVENTS - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1633446639096-HVOBVF0MWGTR198203VK/ghostkitchen.jpeg 2021 EVENTS - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1632925252443-JU3LLSDMNP0JSVR4JJQ5/brittany-anderson.jpg 2021 EVENTS - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600981745142-H693CDDNDL8WXSZSGFWV/image-asset.png 2021 EVENTS https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600981827127-2M0BX70SU2N0SU63FGOJ/va-wine-gray.png 2021 EVENTS https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600981827144-EJJAEEV5XTMWS9LIT6B5/VMHC_logo_gray.png 2021 EVENTS https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600981827357-8470HSWXLHYFS2JRRWAH/Publix-Logo.png 2021 EVENTS https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600981827435-UXEXIMY0KFG36RUX2E46/sauersgray+copy.png 2021 EVENTS https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1601037417158-8L5W7RO34LT8LQ0DMFHH/dukes.png 2021 EVENTS https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600966216640-287WY875E5SYKX7SY5P8/Artboard+1.png 2021 EVENTS https://fireflourandfork.com/batch-2 daily 0.75 2019-08-16 https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1559613213189-WXSLKPBMF84DIX5Q2AU5/FFF2019-Website-SignatureEvent-08.png Signature Events https://fireflourandfork.com/faq daily 0.75 2017-07-31 https://fireflourandfork.com/event-bundles-vip daily 0.75 2019-08-15 https://fireflourandfork.com/events-by-day daily 0.75 2019-12-08 https://fireflourandfork.com/food-u daily 0.75 2019-10-17 https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1496176942088-Z8IM9BQUSSH6U14DB88V/image-asset.jpeg Food U https://fireflourandfork.com/events-by-type daily 0.75 2019-08-23 https://fireflourandfork.com/hilton-offer daily 0.75 2019-10-06 https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1568146571318-VRWF24UYGYGWZDYL4WU9/hilton-insta.jpg Hilton Offer - Book your Fire, Flour, & Fork stay at the Hilton Richmond Downtown Book before October 11, 2019, to get an exclusive $109 rate for Fire, Flour & Fork weekend. This rate is over 60% off the Hilton’s best available rate! https://fireflourandfork.com/recipe-contests daily 0.75 2019-10-06 https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1569850132449-606Y09REHKV1WSKN3ED9/pie.jpeg Recipe Contests https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1569850143984-VFCIKZDY041M1ASBZTBK/smokeonwater.jpeg Recipe Contests https://fireflourandfork.com/new-page-5 daily 0.75 2020-09-24 https://fireflourandfork.com/new-page-13 daily 0.75 2020-09-24 https://fireflourandfork.com/about-fff daily 0.75 2020-09-24 https://images.squarespace-cdn.com/content/v1/590b50292e69cfb3f3523240/1600979962500-CXN3QQBOLECU8F52WI5N/88183143_1014536278942556_3756079416121283780_n.jpg About FFF (Copy) https://fireflourandfork.com/fff-2020-booklet daily 0.75 2020-10-15 https://fireflourandfork.com/2021-tickets-pricing daily 0.75 2021-10-04