Our Favorite RVA Food Trends for 2012 

click to enlarge "For me, Meddle was just as much educational experience as it was fun. I learned a lot about myself — more specifically, how far I could push both physically and mentally. The support system that developed leading up to and during the event was truly incredible. For our first attempt, it went very well, and with a few tweaks here and there I think we can do even better next time." — Chef Tim Bereika of Secco Wine Bar on his two-night pop-up restaurant Meddle with chef Collin Wagner, Feb. 19-20, which featured sea urchin, above, on an ambitious menu. - ASH DANIEL
  • Ash Daniel
  • "For me, Meddle was just as much educational experience as it was fun. I learned a lot about myself — more specifically, how far I could push both physically and mentally. The support system that developed leading up to and during the event was truly incredible. For our first attempt, it went very well, and with a few tweaks here and there I think we can do even better next time." — Chef Tim Bereika of Secco Wine Bar on his two-night pop-up restaurant Meddle with chef Collin Wagner, Feb. 19-20, which featured sea urchin, above, on an ambitious menu.

Chef experimentation and customer acceptance: Creativity pays off.

Southern resurgence: Bourbon, nuts, sausage, quail, greens, buttermilk — the good stuff is in.

Better late-night choices: BlowToad's pizza window, downtown kitchens staying open.

Owners' fixing problems: White Anchovie, Byram's and Ejay Rin did fast about-faces to good effect, and now Ironfish, Tower Fish House and Camden's Dogtown Market.

Vegan, gluten-free, nitrite-free, nitrate-free, free-range, grass-fed, chemical-free foods: Now they can be found.

Grocery store competition gives Richmond more choices.

Chef's table and communal tables: places to sit if you're special, solo or feeling friendly.

Craft beer: Hardywood Park is a new torchbearer with more local brews to come.

Frozen yogurt: We may not crave it, but kids flock to every location in town.

Enthusiasm and esprit de corps among industry pros: Chefs and staffs try harder.

Pop-ups, experiments, trucks and carts: more ways to get food to the people.

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