Photo courtesy of Carrie Walters
Find recipes from local restaurants, such as The Urban Tavern's roasted cauliflower, in the latest volume of "804ork."
Have you eaten at a local restaurant lately and thought, “Man alive, I would really like to have the recipe for this-here dish I am snarfing”? SAME HERE! Now, thanks to another installment of 804ork, you can.
The Richmond-centric cookbook and travel guide's second edition, 804ork, Vol. 2: Back for Seconds, is the brainchild of Carrie Walters and is set for an early-November release. It drops food knowledge with history, dishes with stories, and, of course, measurements and methods for making that crave-worthy dish you’ve been telling your friends all about. Featured chefs in the new volume include John Kreckman of Bombolini Pasta, Victoria Deroche of the soon-to-be-open Pizza Tonight Restaurant & Bar, and Isabel and James Eckrosh of The Dog & Pig Show, and this sequel sports 56 new recipes, all pulled from 21 local restaurants.
We thought we'd ask Walters about this year’s version.
Richmond magazine: Are there repeat chefs this year? If so, why? Who was involved? Will there be a third 804ork? What goes into this type of thing? From soup to nuts. The process has to be grueling.
Carrie Walters: Well, I go from soup to nuts! But OK — first question. This one went much, much more smoothly and efficiently than the first time around.
a) I knew what to expect, and b) I was much firmer with deadlines and saying no. It's hard to wrangle this many people and this much content together, but Kim Catley and Marcella Lee were also HUGE helps on that front, too.
There are a few repeat chefs, but they also have new ventures, so there are no repeat restaurants. Example: Tim [Bereika] at Urban Tavern, and Joe [Sparatta] and Lee [Gregory] with Southbound. And they were happy to help again, which I was happy to hear!
Awesome. Who else is in it? Will there be a roll-out? A signing event with delicious food from the book?
CW: So the full list is up on 804ork.com now. I've been rolling things out (pre-order wise) for the past couple of days; I've got two events lined up so far: a signing at The Shops at 5807, and Brew-Ho-Ho with Chop Suey. A few chefs have mentioned wanting to do things, and some other shops, too — I just need to get it all finalized.
Do the chefs pick their own recipes? Do they have to run them by you first?
CW: We tell the chefs to send whatever recipes they want — but we did go back to a couple and ask if they could switch one out because of some overlap (or even a few repeats, which was kind of amusing, because they were really random).
Looking for something to tide you over until the book's release? See chef Tim Bereika's recipe for roasted cauliflower, below.