Thursday, April 26, 2018

Restaurant Week, Weekend Events and Other Food and Drink News

Posted on Thu, Apr 26, 2018 at 1:34 PM

Brews and barks

IPAs and pups — could it possibly get any better? This Sunday, April 29, Strangeways Brewing and Richmond Animal Care and Control (RACC) are teaming up for the annual Bow Wow Luau. Admission is free, and the event will include food trucks like Go Go Vegan Go and Jus Cukn’, pet-related vendors like Canine Adventure and Honest to Dog, adoptable dogs, a silent auction and of course dozens of beer on tap. For a suggested donation of $5 you’ll get a koozie, and any donations will go directly to the RACC.

Events of the day include a pets contest for best costume and best trick, plus face-painting and an opportunity to meet RACC dog alumni. Festivities kick off at noon and go until 6 p.m.

So berry delicious

This Saturday, April 28, Blue Bee Cider will host the annual Virginia Berry Cider Jam, an all-day festival honoring and celebrating berry ciders. Mean Bird will serve a berry-inspired brunch menu from noon to 3 p.m., and Agriberry CSA and Farm will be on site selling fresh fruit from 2-7 p.m.

All day, eight berry-infused ciders will be available for flights, including those from six visiting cideries: Big Fish Cider Co., Courthouse Creek Cider, Mt. Defiance Cidery and Distillery, Old Hill Cider, Potter’s Craft Cider and Winchester Ciderworks. Flavors will include raspberry, blueberry, strawberry-ginger and blackcurrant.

Malty and mindful

You love beer, but you also love the environment. Is there a happy medium between enjoying local craft brews while also caring about sustainability? Style’s beer writer Annie Tobey chatted with several local brewers and put together a roundup of their efforts to take care of the environment while also producing those brews that we adore. Check out the story here.

Eat more to feed more

It’s that time of year again, y’all: Richmond Restaurant Week, spring edition. It kicked off yesterday (Tuesday, April 24), and chefs at 34 area restaurants will create three-course prix fixe menus for $29.17 per person. The restaurants will then donate $4.17 from each meal to the hunger relief organization FeedMore.

Participating restaurants include Belle, Chez Foushee, Lehja, Millie’s, Pearl and Helen’s. For more information and a full list of restaurants, check out the Richmond Restaurant Week website.

Cookin’ with the coaches

Last week I joined some other local food writers (and a sports writer) for the annual Coaches’ Cook-Off. The competition benefits the Positive Vibe Foundation, an organization that provides training and job opportunities for adults with disabilities. Virginia Commonwealth University coach Mike Rhoades and University of Richmond coach Chris Mooney went head to head, with the help of the Richmond Restaurant Group’s Michelle Williams and Spoonbread Bistro’s Michael Hall, respectively.

It was a tough call, but Rhoades and Williams came away with the victory after serving a creative and comforting shepherd’s pie in an individual sized cast iron skillet. And I promise, their win had nothing to do with the homemade cocktail they served ahead of time to butter up the judges.

Friday, April 20, 2018

Smooth Operator

Pulp Fiction truck rolls into Richmond with smoothies and juices.

Posted By on Fri, Apr 20, 2018 at 10:58 AM

Just in time for spring, fresh juices and made-to-order smoothies are hitting the streets of Richmond. An Ironman athlete and lover of all things healthful, Ruslana Remennikova, serves up a rainbow of fruit- and vegetable-based drinks from inside her truck, which she’s named Pulp Fiction.

Remennikova’s smoothie recipes have come a long way. Now years removed from throwing almond milk and spinach in a blender and calling it a day, the 30-year-old business owner constantly experiments with flavor combinations for a balanced, flavorful and exotic menu of smoothies and juices. Her personal favorite, inspired by her father, is the Legacy, a blend of spinach, almond milk, banana, flax, raisins, almond butter, chia and honey.

“They’re very hearty, they’ll fill you up,” she says of the smoothies, adding that many could serve as meal replacements. “You’ll be energetic and quenched.”

Customers can create their own smoothies by combining the usual suspects such as strawberries, bananas and peanut butter, or by branching out with ingredients like coconut water, charcoal powder and matcha. Remennikova loves developing unexpected flavor profiles, like in the Roza, a smoothie with almond milk, raspberries, basil and rose water. On the juice side of the menu you’ll find options like the Berry Blu, with apple, coconut water, blueberries, blackberries and mint, and the Golden Temple with beets, carrots, ginger and apple.

For Remennikova, the business is about promoting self-love through tasty and healthy choices. Competing in an Ironman race gave her the courage and confidence to abandon her job security for a career path she believed would make her happier, an idea that had been bouncing around in her head since 2012 when she began to notice the boom in food trucks. Her vision of slinging smoothies came back in full force two years ago when her father died after a triathlon, and in January of this year she bought her robin’s-egg colored truck.

“If a person wants to change careers, fear is the only thing that stops you,” she says, adding that competing in an Ironman gave her the confidence to abandon her job security for something she believed would make her happier.

Now stocked with three and soon to be five blenders, two juicers and pounds upon pounds of produce, the truck has officially been on the streets since the end of March. Remennikova kicked off the season at a gymnastics carnival in Goochland County and a wellness studio’s open house in the city, and she says it’s taken off more quickly than she could have imagined. She’ll park her truck at City Stadium for 10 Richmond Kickers games this season, and starting Saturday, May 8, she’ll be at the farmers market at St. Stephen’s Episcopal Church once a month.

“I had such a good feeling about this business because this city is so green and it wants to be healthy,” she says. For information, follow Pulp Fiction RVA on social media and check out pulpfictionrva.com.

Thursday, April 19, 2018

Virginia Beach will soon be home to a floating food boat

Posted By on Thu, Apr 19, 2018 at 8:15 PM

Sure, food carts are nice, if you’re at a brewery. But can a food cart bring you an ice cream bubble cone when you’re out on your friend’s boat?

Starting May 1, three partners will open a kind of mobile restaurant they say has never been seen in Virginia Beach.

“The Barnacle,” says a sign painted on the floating eatery by local artist Sam Welty. “VB’s first and only food boat!”

Weather and scheduling permitting, the Barnacle will post up Thursdays to Sundays at the Narrows on 64th Street, at the edge of First Landing State Park. The boat will be open from 10:30 a.m. till sundown.

“We’ve always been under the idea that there’s never food out on the water,” says co-owner Bo Zinno, whose mother’s restaurant the Anchor Inn served crab cakes and steak for 30 years in Virginia Beach.

“We’re always out there, and there’s never anywhere to go eat because we’re on boats,” says partner Tracy Edwards, who runs a pair of country bars called the Eagle’s Nest with her husband, Shea. “But this’ll be in the water.”

The Barnacle will be mobile, and hireable for private parties at places like Bay Island.

But for now, its home base will be at the Narrows along Broad Bay near Virginia Beach’s northeastern tip, where the boat will be accessible to walk-up customers via a mobile dock. Boaters will also be able to pull up alongside and pick up food, bags of ice, ice cream bars or even sunscreen.

“The boating world is different from the regular world,” Tracy Edwards says. “You leave all your problems behind. You know how the ice cream man has ice cream man music? We’ll come up with reggae music. That’ll be our trademark.”

The food at the Barnacle will mostly come in a single shape: a cone.

“One is a pizza cone,” Edwards says. “We put the dough in this machine and it comes in the shape of a cone: It bakes it. We wanted to make the food, and hold it out the window and be like, ‘Here’s your cone!’ It’ll be pizza cones, taco cones, and waffle cones, made from scratch.”

But those ice cream waffle cones won’t be the familiar sort invented by Norfolk’s Abe Doumar over a century ago.

The cones served at the Barnacle will be the Hong Kong-style street snack that’s become an Instagram phenomenon over the past two years. Also called egg waffles, the bubble waffle cones are made fresh, stuffed with ice cream and topped with scads of whipped cream and often other toppings.

“The cones look just like bubble wrap,” says Edwards. “We’ve been tweaking that recipe. We use a tapioca base so it’s sweet. It’s so good.”

Zinno says a lot of locals have already seen the boat and are plenty excited.

“We keep it at Marina Shores,” he says. “We (floated the Barnacle) down past Dockside, Chick’s, Back Deck. We went by four different bars on the water. People were cheering. People were losing their minds. That’s the thing: It’s so unique.”

The Barnacle will open officially May 1, but Zinno said anybody who wants to should come out for a preview from noon to 5 p.m. on April 25 – especially if they happen to have a boat.

That’s when the Travel Channel and the Food Network are scheduled to be filming the Barnacle for a new show about food boats, he says.

“We’ve got 10 boats already confirmed,” Zinno says. “We’re trying to get as many people out there as we can. Anybody who wants to get on TV, come out on April 25.”

If You Go: The Barnacle will open May 1 at the Narrows on 64th Street, off U.S. route 60 in Virginia Beach, 757-618-5788, facebook.com/BarnacleVB. Weather permitting, planned opening hours are 10:30 am to sundown, Thursday to Sunday.

Saturday, April 14, 2018

Hit the Trail

Head west of the city to pair fresh air and handcrafted drinks.

Posted By on Sat, Apr 14, 2018 at 4:00 AM

Ever been to a winery with your friends, returned home with a case of what you deemed to be the best wine ever, only to uncork a bottle later and discover that it’s not all that? Indeed, food and beverage shine greater with a complementary atmosphere.

Three breweries, a cidery and two wineries west of the city possess an element of place that enhances the enjoyment of the drink, and to capitalize on their advantages, they’ve partnered to form the Richmond West Craft Alcohol Trail.

“The Richmond trail is urban, so this creates a more bucolic trail with more scenery,” says Hannah Slagle, creative director of To the Fourth marketing firm that produced the trail’s branding materials. “It’s more relaxing to be outside.” Slagle is also the wife of Gabe Slagle, brewer at Fine Creek Brewing.

“You get that country feel without having to drive way out in the country,” adds Sue Anne Klinefelter of Elk Island Winery. “You’re really close to Short Pump, but once you’re out here, you’re very much in the country.”

Courthouse Creek Cider co-owner Eric Cioffi notes that the trail allows folks to get out of the city without committing to an overnight trip or a hefty drive. Even Elk Island Winery, the farthest west in the group, is only an hour-long drive from the East End.

“The center will always be Richmond and that’s awesome and it should be. It’s an amazing, aggressive, constantly changing little city,” Cioffi says. “But I think that hub has naturally pushed out. Get in your car and spend some time out west.”

Here’s a rundown of current trail members and what to expect:

Hardywood West Creek

Eric McKay and Patrick Murtaugh of Hardywood Park Craft Brewery opened their third location this year in a bucolic setting overlooking Tuckahoe Creek.

The towering wood-siding building fits well with the natural surroundings. Huge windows and outdoor seating, with an outdoor amphitheater to come, provide ample opportunities to enjoy the natural beauty.

With more than 20 beers on tap and multiple bars on-site, Hardywood’s newest location has a diverse lineup: year-rounds like Singel, Pils, VIPA and Richmond Lager as well as the brewery’s many special releases.


Courthouse Creek Cider

Eric and Liza Cioffi subscribe to low-impact techniques and materials and emphasize heirloom cider apples.

“Our cider-making philosophy is simple: do our best to let the fruit speak for itself, and add a loving twist here and there,” SAYS WHO? Loving twists like ginger and raspberries; fermentation in neutral wine barrels plus secondary fermentation with Viognier grape skins; bourbon barrel-aging plus blackberries and lavender; and hops.


Fine Creek Brewing

Mark and Lisa Benusa, son and mother, opened the brewery as an extension of the Mill at Fine Creek, a historic property operating as a wedding venue.

Beers includes approachable styles to appeal to a wide audience in addition to rustic styles: farmhouse ales, sours and barrel-aged beers. Recent examples include Sweet Potato Old Ale, a breakfast stout with Blanchard's coffee, Cascadian Boheme Pilsner, Imperial Thai Tea Milk Stout, and Farmers Only Date Syrup Dark Farmhouse Ale.

The brewery also offers house-made small plates from fresh, local seasonal ingredients.


Elk Island Winery

“We’re very passionate about the Virginia wine industry, and we’re passionate about rural life, so we farm as well,” says Sue Anne Klinefelter, who co-owns the winery with her husband, Paul. Even the cozy tasting room presents a homey, country feel.

The Elk Island vineyard is planted in Norton, Cabernet Sauvignon, Sauvignon Blanc and small plantings of other varietals. The winery offers a range of wines to suit a variety of tastes at affordable prices. “Our motto at our winery is we want people to drink Virginia wine, and we want to be your everyday glass of wine, your house wine,” says Klinefelter.


Lickinghole Creek Craft Brewery

Located in Goochland, this farm brewery regularly hosts breathtaking sunsets and fields of crops, including hops, barley, pumpkins and sunflowers.

Also Lickinghole Creek hosts live music and family festivities such as Easter egg hunts and pumpkin picking, plus a rotating selection of food trucks and special releases throughout the year.

Though low-ABV beers pop up on the Lickinghole line-up, the brewery is known primarily for its high-alcohol beers, including Nuclear Nugget double IPA, Enlightened Despot and Coconut Quad.


Grayhaven Winery

Grayhaven is one of the oldest independent commercial vineyards in Virginia. Founded in 1978 by Lyn and Chuck Peple, it remains family-owned and operated.

The winery was launched in 1994, producing handcrafted, Old World-style wines from vinifera and French hybrid grapes. Estate-grown wines include Pinotage, Sauvignon Blanc, Chambourcin, Cabernet Franc and Traminette.

Grayhaven also is known for creative events, including the annual South African Food and Wine Festival in the fall.


Kindred Spirit Brewing

The location for this brewery isn’t in a bucolic countryside but rather a quiet industrial park that backs up to woods.

Along with head brewer Lee Lonnes, co-owners and brothers Jason and Joe Trottier have emphasized hops from the beginning.

“We want to be known as an IPA destination,” Lonnes says. “But we also want to have [those beers] that everyone else drinks.” Hopheads drink up the lupulin in a variety of IPAs and DIPAs, but the lineup is balanced with a variety of beers including stouts, Belgian-style strong ales, brown ales and lagers.


Midnight Brewery

Prior to opening, owner Trae Cairns burned the midnight oil as a homebrewer after working his day job, inspiring the brewery’s name.

Midnight combines proximity to Short Pump with a quiet setting toward the back of an industrial park in a comfortable tasting room. Beers focus on easy-to-enjoy, malt-forward beers that remain loyal to style.

Guests can count on enjoying beers like the New Beginning Kölsch, Rockville Red Irish red ale, Not My Job Southern English brown ale, Midnight Granite oatmeal stout and Purdy Mechanic IPA.


For more info, visit richmondwesttrail.com

Friday, April 13, 2018

Pins, Pizzas and Pints

River City Roll brings bowling and upscale dining to Scott’s Addition.

Posted By on Fri, Apr 13, 2018 at 3:03 PM

The phrase “boutique bowling alley” may seem counterintuitive. But the trend of putting bowling lanes, an extensive bar and a menu featuring more than hot wings and Bud Light is picking up steam, and it was only a matter of time before it made its way to Richmond.

On Thursday, April 12, River City Roll made its debut with a soft opening for friends, family, industry folks and media. Spearheaded by business partners Rob Long and Ben Eubanks, Scott’s Addition’s newest entertainment spot is located at 939 Myers St. It’s a short walk from the neighborhood’s breweries and cideries, which Long says was no accident.

“We don’t want to come in here and be the spot. We want to be complementary to what everyone else is doing,” he says. “Instead of going to Veil and then going to Ardent and then going home, now it’s go to Veil, go to Ardent, and then come have dinner at River City Roll. I think the more stuff in Scott’s Addition, the more of a destination it becomes for everyone.”

Twenty lanes are available for bowling, each equipped with oversized leather couches for lounging between rounds, plus TVs with individual controls. The screens displaying the scores feature more than numbers in each frame — they’ll also share stats throughout the game, like the average speed of your ball in miles-per-hour. Servers meander from lane-to-lane, taking bar and kitchen orders and even swiping cards right there on the spot.

A room next to the two skee-ball machines up front will be available for private events, and groups of as many as 50 or 100 can reserve six or 12 lanes, respectively, for parties. It’s 21 and older from 5 p.m. and later, but Long says he hopes families will take advantage of the space during daytime hours on the weekends.

The menu includes a selection of flatbreads and pizzas, which are prepared in the exposed oven right behind the check-in desk, hitting guests with that wood-fired smell as soon as they walk in the door. Sandwiches include a Wagyu beef burger, slow-roasted pork with a sunny-side-up egg, and grilled merguez sausage. For small plates they’ve got salt-and-vinegar chips with cucumber-dill dip, truffle fries, carrot hummus and charred asparagus, and larger dishes include pork tacos, fried chicken and two salads.

Former Lemaire sous chef Brad Slemaker runs the kitchen, and he and Long agreed from the beginning that they can and should do more than “just elevating the burger.” Everything on the menu costs less than $15, and they want the food to be both upscale and accessible.

“I love fine dining but I also like normal food done correctly and kicked up a notch,” he says. “I kind of prefer that over tweezers. It’s rustic, and that’s kind of more my style.”

Over at the bar, which seats 36, they’re mixing up house cocktails like the Monument Ave Elixir, a bright pink concoction of Cirrus vodka, strawberry-basil cordial, lime, aperol and orange. The draft list features the usual suspects like Hardywood Singel and Bold Rock cider, plus a Belle Isle cocktail (yes, a draft cocktail) and the private-label Roll pilsner, which the brewers over at Vasen Brewing Co. created specifically for River City Roll’s bar.

The team is taking a few days to work out the kinks following the soft opening, and will open to the public on Tuesday, April 17.

River City Roll

Mondays - Fridays 5 pm. to midnight

Saturdays 11 a.m. to 2 a.m.

Sundays 11 a.m. to midnight



Tuesday, April 10, 2018

Here's the scoop

Local ice cream openings, a second location for the Veil, and other food & drink news

Posted By on Tue, Apr 10, 2018 at 1:00 AM

More ice cream and desserts are coming to Carytown. Michigan-based Kilwins, a franchised chain with 130 locations across the U.S., is planned for the spot next to the Jasper on Cary Street. The first Kilwins opened in 1947, and over the years its selection of sweets has expanded to include fudge, hand-dipped caramel apples, brittles and ice cream.

In other ice cream news, the Neighborhood Scoop, a family-owned ice cream truck that launched in Church Hill last year, will return to Nine Mile Road and North 26th Street this week. The menu features ice cream from Gelati Celesti in flavors like Oreo, butter pecan, mint chip and Blanchard’s coffee. Soft serve in vanilla,\and chocolate, and two rotating flavors like dreamsicle or mocha are also available. The spring opening is Friday, April 13, and springtime hours are 2-9 p.m. Wednesdays-Sundays.

And because we just can’t get enough ice cream in Richmond, we’re also keeping an eye on the Scoop, coming to the Fan this spring. It’s owned by the same folks behind Whisk in Shockoe Bottom, and according to posts on social media, the Scoop will open for business next month. Can’t wait that long for flavors like croissants and jam, salted peanut butter and triple chocolate? Head over to Whisk for a sample in the meantime.

Lifting the veil

It’s been two years since Matt Tarpey, Dustin Durrance and Dave Michelow opened the Veil Brewing Company in Scott’s Addition, and the brewery’s small-batch beers have cultivated somewhat of a cult following since then. We learned this week that the team has a second location on the horizon. The owners are working with High Summit Partners LLC to open a new brewery and tasting room in a development that will also include apartments and retail, but the owners are keeping a tight lid on it for the time being.

“All we can say at this current time is that we are involved with the project and we’re very excited about it,” says Tarpey, who’s also the head brewer.

We’ll keep you posted.

Hit the trail

The booze trail, that is. Now that Hardywood West Creek is up and running, beer lovers have another reason to get out of the city for a pint or two in the fresh air. The new Hardywood location is in good company out there, which is why the team behind five breweries, two wineries and a cidery in the area have teamed up to create the Richmond West Trail. The trail, stretching 80 miles between Richmond and Charlottesville, includes Hardywood, Midnight Brewery, Kindred Spirit Brewing, Fine Creek Brewing Co., Courthouse Creek Cider, Grayhaven Winery, Lickinghole Craft Brewery and Elk Island Winery. Keep an eye on the Short Order blog this week for more details.

Run for it

The Ukrop’s Monument Avenue 10-K is more than one of the friendliest races in the country -- it also functions as an all-day block party for runners, walkers, volunteers, spectators and anyone else who makes it out. Beginning at 10 a.m. this Saturday, Strangeways Brewing will play host to a food truck court for the afterparty, featuring local vendors like Indo-Tibetan Kitchen, Bikini Panini and Meat Wagon BBQ. Rappahannock Oyster Co. will also be serving seafood, and more than 30 local beers will be available.

Beet it

They’re heftier than a snack, but not quite the commitment of a pizza — introducing flatbreads at the Beet, the cafe at the entrance of Ellwood Thompson’s Local Market. Five options are available, each $10, including the Rad Thai with sweet chili sauce, mozzarella, bell peppers, scallions, cilantro, peanuts and either tofu or chicken, and the Caulifredo, featuring vegan cauliflower alfredo, cashew basil ricotta, roasted squash, mushrooms and arugula. Each flatbread can be made vegan, and gluten-free crust is available for an extra $2. Stop by Thursdays or Fridays between 4 and 7 p.m. for $2 off during flatbread happy hour.

Friday, April 6, 2018

Allez cuisine!

Watch Brittanny Anderson of Brenner Pass on Food Network's Iron Chef next month

Posted on Fri, Apr 6, 2018 at 11:11 AM

Local chef Brittanny Anderson just keeps adding to her list of accolades. Already this year she’s been nominated for a James Beard Foundation award, and her 2017 restaurant Brenner Pass was named Restaurant of the Year by our critics here at Style. Today Anderson announced that in January of this year, she competed against chef Alex Guarnaschelli in the Food Network’s popular, long-running show Iron Chef.

“I grew up watching it and loved it,” says Anderson of the show, which has been trying to convince her to compete for a while. “My friend Kristin Kish did an episode last season that kind of inspired me to say yes and buck up and do it.”

Anderson and her two sous chefs, Michael Ashley and Lilly Clem, trained for about three weeks before filming the episode in Los Angeles. They practiced menus using possible secret ingredients, timing themselves to prepare for the competition’s strict time restraints.

“It was definitely hard, but worth the effort, and we got so much stronger as a team because of it,” Anderson says.

The episode airs on Wednesday, May 16, and the team will hold a viewing party at Chairlift that evening.

Wednesday, April 4, 2018

Updates on the suit against Mike Isabella, restaurant openings and other food & drink news

Posted on Wed, Apr 4, 2018 at 4:11 PM

Last month, a Washington Post article revealed that a woman named Chloe Caras filed suit against Mike Isabella, a former “Top Chef” contestant who owns restaurants in Washington and Virginia, including Graffiato Richmond. The lawsuit claims that Isabella and his partners sexually harassed Caras, called her names and ultimately fired her.

Tuesday of this week, the Washington Post reported that Isabella’s company used nondisclosure agreements to prevent workers from speaking out about sexual harassment. According to the story, Caras’ lawsuit asks the court to declare the agreements unenforceable, which could allow more employees to speak freely about their experience working for Isabella’s company.

A former Graffiato worker told the Post that she signed two during her 14 months as a food runner, and that staff members were “afraid to talk” publicly about working at the restaurant. According to the Post, Isabella released a statement saying that the agreements “were established six years ago to prevent any news about our restaurant openings from leaking to press before we were ready to announce it. NDAs were absolutely never used to intimidate employees. In fact, we have always had policies in place to encourage employees to report incidents that made them uncomfortable.”

Graffiato Richmond, at 123 W. Broad St., is the second iteration of Isabella’s Italian-inspired restaurant serving homemade pasta, pizza and small plates. It opened in 2014.

Open for business

Last week we ran a story about Salt & Forge, Jackson Ward’s newest quick-service breakfast and lunch spot conceived by former Chipotle executive David Hahn. And as of Tuesday, the restaurant is officially serving up freshly-baked biscuits, Counter Culture Coffee and an extensive list of sandwiches and salads. Stop by this week for an Asheville chicken biscuit featuring spiced sweet potato puree, crispy chicken, coriander slaw, a sunny-side-up egg and sriracha aioli, or a turkey and blackberry sandwich with house-roasted turkey breast, homemade blackberry-serrano jam, brie, crispy shallots and arugula on honey wheat.

And shake it all about

Ever had sushi in a bowl? At Hoke Poke, a California-based restaurant that opened its first East Coast location in Short Pump last week, that’s what it’s all about. The Hawaiian-inspired fast-casual chain offers bowls and wraps featuring rice, raw fish and toppings like wasabi peas, avocado, Persian cucumber, edamame and macadamia nuts. Also on the menu are boba milk teas, iced green tea and lavender lemonade.

The real Beale

Welcome to the neighborhood, Beale’s! As of March 26, beer from Beale’s Brewery, located in the small Southwestern Virginia town of Bedford, is available in Richmond. The flagship Gold beer, a “Virginia version of a Munich Helles Lager,” is the microbrewery’s first to make its way here. At 4.8 percent alcohol it’s a smooth, easy drinkin’ beer that owner Dave McCormack says goes with anything. You can find the lager on tap at Fat Dragon, Lunch and Supper, the Hof Garden and Sedona Taphouse, and in eight-packs at Union Market, Shields Market, Ellwood Thompson’s Local Market and some 7-11s and Krogers.

No need to sugar-coat it

It’s April, and let’s be honest — most of those health-related New Year’s resolutions have long since fallen by the wayside. We could all probably stand to cut back on the sugar consumption, and Ellwood Thompson’s Local Market is holding an event addressing just that. At 6 p.m. tonight (Wednesday), local nutritionist Shelly Rose will share a series of steps you can take to reduce sugar cravings and incorporate more wholesome foods into your everyday diet.

Tickets to Crush Your Sugar Cravings cost $10 and available here.

The great indoors

Style critic Karen Newton just reviewed Pik Nik, the outdoor-inspired Fan restaurant serving dishes like balsamic-drizzled roasted cauliflower, black pepper and honey-glazed wings, crab cakes with garlic mashed potatoes, and scallops with smoked salmon caviar and a Panama prawn. It may be a bit dreary outside this week (calling your bluff, spring), but at least you can have yourself an indoor picnic.

  • Re: Manchester Gets Hot Diggity Doughnuts

    • Wow! You all must really be missing out of this. This is a new program…

    • on July 8, 2020
  • Re: Summertime Gladness

    • While many of us don't identify as "pescatarian" there's a YAAAAY to the seafood part…

    • on July 7, 2020
  • Re: UPDATE: Strawberry Thai is Closing

    • Hello everyone, I want to testify about Luis Carlos who help me invest my bitcoin…

    • on June 27, 2020
  • More »
  • Copyright © 2020 Style Weekly
    Richmond's alternative for news, arts, culture and opinion
    All rights reserved
    Powered by Foundation