Tag Archives: Jason Alley

DON’T MISS OFF BROAD APPETIT, HERE IS WHY!

offBroadAppetit

Do you remember last year’s event at Pasture with all the great chefs and wonderful regional food and VA wines and of course all of the money that was raised for Feed More? WELL, IT’S HAPPENING AGAIN! Tickets are on sale now and the line up features even more wonderful chefs from all over the country. I’m most excited about one chef in particular and I felt the need to explain why.

While last year’s chefs mostly hailed from the South, this year features culinary masters from Oregon, Colorado, DC, NYC and my personal favorite BROOKLYN! Rob Newton of Seersucker and his partner Kerry Diamond opened their Southern restaurant (Ok, ok, he’s from Arkansas) the very week I left Brooklyn in Carroll Gardens mere steps from my old apartment. I still have yet to eat there-BUT- I was able to partake of Chef Newton’s Southern delicacies at Big Apple BBQ last summer and his food was phenomenal! I believe there was sorghum laced fried chicken and gumbo and deviled eggs. I may have that wrong, as I was in a food fueled stupor of glory. I tell you, you need to put your appetite in front of this gent.
Those of you who attended the Virginia Wine Summit in Oct of 2012 may have sat in on the Uncommon Wine Pairings panel, where Rob was a featured panelist. And if you can believe this, all the way back in 2011 Seersucker was featured in our movie Pimento Cheese, Please as one of the many NYC spots singing the praises of Southern food. Now that is a Brooklyn/RVA connection that cannot be denied.

I’m really looking forward to having these chefs in Richmond. Some you may be familiar with, some I’m sure you are not, all of whom I enjoyed reading about for this post. Heck, I looked them all up so you don’t have to! Read on:

Adam Sappington of The Country Cat
Justin Brunson of Old Major in Denver.
Ruben Garcia of Think Food Group/Jose Andres/Gilt City/ Rogue 24 in DC.
Andre Hueston Mack of Mouton Noir of NYC

And we mustn’t forget our own Jason-mother-effin Ally! The hardest working man in RVA food! Jason has been hustling to put RVA on the map for years and I’d like to thank he and Richmond magazine and all of the sponsors for bringing this event to us again. See you there Richmond!!!

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BEER DRINKERS, LAMB RAISERS

Fun times at The Griffon

Fun times at The Griffon


Whooweeee- it sure can get cold on the South Carolina coast, the first week of March!!
However as I experienced, when the going gets tough in Charleston, the tough drink cans of Schlitz in a cozy dive bar. One with hundreds of dollar bills adhered to its walls, failing to buffer all the uproar and laughter within.

Marty and I accompanied a gang (a motley bunch?) of Richmond chefs, cooks and for lack of a more specific term, ‘food people’ down to Charleston, SC this past weekend for a Lambs and Clams after party.
Lambs and Clams, if you have yet to experience, is the wonder trio of Craig Rogers- Shepherd and Travis and Ryan Croxton- Oystermen.

Travis and Ryan Croxton of Rappahannock River Oysters


Travis and Ryan Croxton of Rappahannock River Oysters.

They throw lots of events, or as I see them, somewhat poorly disguised wild and wonderful parties for passionate eaters and do-ers. At this year’s Charleston Wine and Food festival, they again did just that. I’m happy to know them and count Craig Rogers as one of my favorite humans. When the invitation to join in on some festival after party fun presented itself, I wholeheartedly accepted. When I learned he invited a slew of RVA’s own to provide food and drink- I considered hiring chaperones.

Craig is a shepherd of more than just sheep. His flock includes all manner of talented craftspeople, be they butcher, baker, cocktail or music maker. He has a knack at assembling wonderful groups of people to revel in each others company and talents, to spend an evening creating and enjoying. He threw a fabulous party and our group of Richmond chefs made lots of new friends. The folks at The Grocery hosted gracefully and chilly as it was, our merry bellies kept us warm. Here are some pics of the frivolity.

Jason Alley of Comfort & Pasture

Jason Alley of Comfort & Pasture

Owen Lane of The Magpie and Joe Sparatta of Heritage

Owen Lane of The Magpie and Joe Sparatta of Heritage

Randall Doetzer of Julep's and Mint

Randall Doetzer of Julep’s and Mint

T Leggett and Lee Gregory of The Roosevelt

T Leggett and Lee Gregory of The Roosevelt

A bunch of weirdos at Butcher and Bee

A bunch of weirdos at Butcher and Bee

I was unable to get a picture of Craig, he was in high demand by both guests and the lamb pit. This is one of him at last summer’s Big Apple BBQ sporting an apron of his own design and a smile as big as his heart.

Craig in his overall apron

Craig in his overall apron

Thanks to Craig, Travis, Ryan and the Grocery and to all who worked so hard to put on such a great event. Also hearty thanks to all of the RVA chefs, cooks and creators who continue to make our city more unique and delicious everyday.

IF I CAN ONLY SEE TWO PIMENTOS……….

Time for a PIMENTO CHEESE MINUTE:

What does that mean?

Marty came back from a record buy in Danville with this Pimento Cheese from an Irish bakery known for it’s cinnamon buns. It’s very cream cheese and mayo heavy and the pimentos are sort of sparse, as you can see from the picture, only two are visible from the outside…hmmmmm. Also it claims to be “From the Heart of Taste”. Where could that be and is it always so mayonnaise-y there, I wonder?

Conceptually it’s odd to for an Irish bakery to feature pimento cheese, but in reality if that bakery is in the South, then it makes total sense. I commend them for offering it. To each Southerner, his own style of Pimento Cheese, and to this Yankee, a lot less mayo and cream cheese please and way more pimentos!
This past weekend, Christophile and I interviewed Jason Alley at Comfort about Pimento Cheese for the documentary. Jason was just awesome. It was great talking “P.C.” with him and I look forward to viewing the footage. Next month, we hit Charleston, SC so if you have Pimento Cheese tip offs in that neck of the woods what are ya waiting for?
Let a food punk know!