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Eat Locally

Summer's bounty comes to the table in a special five-course dinner Aug. 20 at TJ's in The Jefferson Hotel.

Sous-chef Patrick Evans will present a menu based on products raised within a 100-mile radius of Richmond, including Rappahannock oysters served three ways, golden Chioggia beets carpaccio, seared pork tenderloin with cherry bread pudding and cured sweet potato fries — and for dessert, a rustic Loring white peach tart with fresh figs.

Guests will have an opportunity to discuss organic farming and Virginia-grown products with growers whose wares will be featured. These include Ronnie Beale of Double A Farm in Yale; Mike Cullipher, whose Pungo produce farm is a third- and fourth-generation operation filling produce stands and restaurants from the beach inland; and Marlene MacKenze, whose Ever Green Springs Farm raises microgreens, herbs and other gourmet produce.

Also featured are the farmers who gave Evans inspiration for the dinner — Dee and Dave Scherr, whose mushroom business in Sedley has become a specialty niche well known for personal service and quality goods. "This dinner will showcase what Virginia farmers can do, raising items you don't see anywhere else, that are going to taste great together," Evans says.

The dinner begins at 6 p.m. and costs $55 per person. Wines, tax and gratuity are additional. Seating can be reserved at www.jeffersonhotel.com.



Candy Clash at Club

Ring Pops or Nerds Ropes? Kids won't be getting either at the Country Club of Virginia day camps anymore, after a parent complained last week that her kids weren't given the same sought-after treats.

It seems there weren't enough Ring Pops to go around, so some of the kids had to make do with Nerds Ropes, but not without complaining. A parent reportedly called the club to question the "incident." The no-more-candy policy went into effect immediately.

Whether these kids will grow up to be the ones who taunt local wait staff when they can't get everything they desire remains to be seen, but at least some observers predict a certain level of spoilage on the horizon. S



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