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Photo by Stephanie Breijo
Chef Varley's fried oysters with whipped pimento cheese, served over chow chow
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Photo by Stephanie Breijo
Chad Colby, executive chef of chi SPACCA in Los Angeles, supplied charcuterie like this calabrese
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Photo by Stephanie Breijo
Brad Farmerie, executive chef of PUBLIC in New York City, plating his poached salmon for guests
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Photo by Stephanie Breijo
Fried catfish and Burmese tofu with tea leaves, morning glory leaves and fried shallots from chef Rob Newton of Nightingale 9 and Wilma Jean in New York City
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Chris Ford, corporate executive pastry chef for Bryan Voltaggio, served a chocolate caramel fennel dessert to guests
Chris Ford, corporate executive pastry chef for Bryan Voltaggio, served a chocolate caramel fennel dessert to guests
Photo by Stephanie Breijo
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Photo by Stephanie Breijo
Pasture and Comfort chef Jason Alley serving up charcuterie
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Photo by Stephanie Breijo
Chef David Varley of Seattle's RN74 tops oysters with whipped pimento cheese
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Photo by Stephanie Breijo
The Ginter Park, one of Pasture's house cocktails for the evening, included Belle Isle honey habanero moonshine, a mulberry and honeysuckle shrub, and soda
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Photo by Stephanie Breijo
Puerto Rico's José Enrique of Capital and Miel brought blood-sausage-stuffed, rum-cured apricot with roasted cashew and ají dulce béchamel
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Photo by Stephanie Breijo
Sommelier and winemaker André Hueston Mack pours a glass of Pinot Noir
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Photo by Stephanie Breijo
Chef Brad Farmerie's olive-oil-poached salmon with leek confit, seasonal beets and red watercress atop a horseradish-lemon yogurt
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Photo by Stephanie Breijo
Richmond food writer Hollister Lindley enjoying the evening
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Photo by Stephanie Breijo
Chef Stephen Gerike, the National Pork Board's director of food service marketing, prepared a clam and pork belly salad topped with smoky bacon xo sauce
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Photo by Stephanie Breijo
From left: Stephen Gerike of the National Pork Board, Pedro Álvarez of AlCor Foods, José Enrique of Capital and Miel
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Photo by Stephanie Breijo
Pork Thit Ko, Pedro Álvarez's tart soup featuring Puerto Rican longoniza sausage
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Photo by Stephanie Breijo
Stephanie Ganz, Richmond food writer and co-founder of The Apple Cart Co., about to enjoy chef Farmerie's poached salmon
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Photo by Stephanie Breijo
Chef José Enrique's fatback rice with pork loin and cherries
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Photo by Stephanie Breijo
Chef Jason Alley poses with Richmond magazine associate publisher Susan Winiecki
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Photo by Stephanie Breijo
Brooklyn's Rob Newton offering up fried catfish with Burmese tofu
Off Broad Appétit, the annual fundraising event held the evening before Broad Appétit, netted acclaimed chefs from around the country and served small plates and bites ranging from the most delicate of olive-oil poached salmons to clam salad topped with the boldest of xo sauces (made from bacon, no less).
The event, held Saturday night at Pasture, served more than 120 guests and raised more than $6,000 for FeedMore, says Pasture co-owner Michele Jones. And because 95 cents of every dollar donated to FeedMore directly benefits those suffering from hunger throughout Virginia — and each dollar creates five meals through the program — this year's Off Broad Appétit raised enough money for at least 28,500 meals.
Take a look through our slideshow to see each dish prepared by this year's guest chefs, plus a few familiar faces thrown in for good measure.
