Tag Archives: Randall Doetzer

I WENT TO JULEP’S AND IT WAS AWESOME

my crew

my crew


I’ve known chef Randall Doetzer for awhile now but had never eaten at Julep’s where he has been the Chef for a number years. Shame on me. I am not proud to admit this, but I never venture out to eat in the Bottom. I know I’m hardly alone in that, but it does nothing to lessen my embarrassment.

Tonight I had the immense pleasure of attending their tenth anniversary wine dinner. The evening featured Barboursville wines and started with a minerally and delicious Sauvignon Blanc. Each dish was accompanied with selections from the local vineyard as well as Jason Tesauro’s non stop wit. By the way, he has some serious new cowboy boots, and you should be very jealous. Julep’s is known for its very traditional Southern cuisine but the courses tonight made clear the effort that was made to bring these iconic dishes to a new and fresher relevance.
Due to a very unfortunate allergy I recently acquired, I had to forgo the shrimp and grits but was beyond delighted, (I think I may have sworn gleefully in fact) when I was presented with a substitute of pork cheeks so delicate and tender, a casual look could cut through them.

pork cheeks

pork cheeks


The Grouper with new potatoes and baby Bok Choy in broth that made the table both swoon and consider slurping was also a favorite. It was one of those “oh-wait-I-ate-it-before-I-could-photograph-it dishes. Additionally, I won’t soon forget the homey warm blanket nature of the rack of Wild Boar, sweet potato and chard (good grief that CHARD!!) in a gentle mustard gravy.
Rack of Wild Boar

Rack of Wild Boar

Moral of this story, get over yourself and eat at Julep’s. I did and it was awesome.

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RVA CHEFS ORGANIZE FOOD FOR A CURE

Mississippi Mule

Monday night the Food For The Cure dinner took place in the Fan to benefit the Leukemia and Lymphoma society. It was held at Heritage and a slew of really gifted RVA cooks, Joe Sparatta of Heritage, Lee Gregory of The Roosevelt, Dale Reitzer of Acacia Midtown, Tim Bereika of Secco, Owen Lane of The Magpie and Randall Doetzer of Julep’s and Mint got together to offer up their dishes for the cause. I spied Aaron Hoskins of the forthcoming Rogue Gentlemen helping out on the line. Heritage’s own Mattias Hagglund and Mr T. Leggett of The Roosevelt were tag teaming bevvies behind the bar.

Matador

Matador

I was lucky to be able partake in a few cocktails and just one dish before having to run but I did manage to squirrel into the kitchen to get a glimpse of some of what was to come. For detailed descriptions of these dishes head over to Richmond Magazine. Over 7,000.00 was reported to have been raised!

the night's menu

the night’s menu

Lee Gregory's dish

Lee Gregory’s dish

Randall Doetzer's dish

Randall Doetzer’s dish

This next is the only dish I had the immense pleasure of tasting. I described it thusly, “it was like custard, breakfast, pudding and a hug all at once”
Granted I had already consumed 2 Matadors and one Mississippi Mule at that point, but I don’t think the drinks had anything to do with the love that shone through that dish. Joe and Emilia and Mattias at Heritage, are kind and good people. The types that you’d hope would set up shop in your town. We are ever so lucky to have them.

Joe Sparatta's Bacon and Eggs

Joe Sparatta’s Bacon and Eggs

Tim Bereika of Secco

Tim Bereika of Secco


Marcail Moran Waskom and Kira Siddall helped organize the event.

Marcail Moran Waskom and Kira Siddall helped organize the event.

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.