Hi, hello, welcome to Friday. This week's ice and cold couldn't keep Richmond from opening new restaurants, launching new events, celebrating anniversaries and tapping into its creative side. We've got a lot to get through, so let's get to it:
- Congratulations to the team at Belle Isle Craft Spirits, who just received their Distilled Spirits Permit and can now finally begin production here in Virginia. The new 6,000-square-foot facility takes up nearly an entire city block in Manchester, and will produce the full line of current Belle Isle products as well as a higher-proof moonshine due out later this year. "It'll be able to produce enough to take it nationally," says managing partner Alex Wotring. "It's a facility we can definitely grow into." (via news release and interview)
- Buddy's Place re-opened this week with its new executive chef, Carly Herring! Take a peek inside. (Richmond magazine)
- And the new Carytown Burgers and Fries in Lakeside is not opening today, according to their Facebook. (Carytown Burgers and Fries Lakeside)
- Last weekend, Comfort's Derek Salerno launched a new industry wine education series to help further Richmond's wine expertise. (Richmond magazine)
- Speaking of drinks, Indie Lab RVA is a team of mad scientists mixing cocktails on a molecular level. (Style Weekly)
- Get those creative juices flowing and enter Sub Rosa's new art contest, where contestants submit their illustrations of a rose. If picked, your art will wind up on the bakery's ceiling and you'll win a $100 gift card. Nothing not to love. (Sub Rosa Wood Fired Bakery)
- Perk! Coffee + Lunchbox, Bon Air's new coffee shop and café, is set to open next month. We've got a li'l preview of what to expect and it all sounds delicious. (Richmond magazine)
- And a new Italian-inspired Latin concept is set to open this spring near VCU. The new restaurant, Kanoa Latin Cuisine, will offer brunch, lunch, dinner and wine dinners. (Richmond BizSense)
- Also coming to the Fan this spring: Asian street food from the owner of My Noodle & Bar. (Richmond Times Dispatch/Richmond.com)
- Celebrate some of the best farms in the state with this great profile of the four purveyors nominated for this year's Elby Awards. Get to know the people who make your food possible, because it's important. It is so, so important. (RVAnews)
- And a quick Elby Awards PSA: During the post-awards celebration in the VMFA's Marble Hall, there will be a dance-off. Come prepared. And after the party it's the after party; the official Elby Awards after party will be held at Can Can, beginning at 10 p.m. with food and drink specials.
Ready for some events? They're ready for you.
- Celebrate Union Market's one-year anniversary on Saturday, Jan. 17, with all-day happy hour, live music, raffles, an "extra special tap list" and more! (Union Market)
- And then pile on the potato latkes because the Richmond Jewish Food Festival is back. Nosh on knishes, stuffed cabbage, kugel and corned beef, as well as kebabs and falafel, all priced $1 to $5. "This is the kosher event of the year," says event co-chairman Rich Goldberg. "I call it home-cooked, but everything is cooked in our synagogue by our members." Stop by on Sunday and Monday and fill yer belly. (The Richmond Jewish Food Festival)
And now for a few (inter)national items:
- Ready thy pitchforks, because this list of each state's most famous restaurant and dish is bound to stir up some controversy. (Thrillist)
- Gluten-intolerant readers, exult in junk food ecstasy; Pizza Hut launches gluten-free crust on Jan. 26 and Coors releases its gluten-free Coors Peak Cooper Lager next month. Before you prepare yourself for that six-pack, be warned that while the pizza release is national, the beer will only be available in Portland and Seattle in the immediate future. (First We Feast and Business Insider, respectively)
- Kraft is changing the recipe in Cadbury Creme Eggs and the UK is not keeping calm but instead carrying on (and on) about the new absence of the signature milk chocolate. (CNN)
- Meanwhile, in China, you can eat free if you're one of the beautiful people. (FoodBeast)
- And lastly, this morning I was chopping garlic for one of my favorite dressings (a blend of tahini, dark soy sauce, garlic, rice vinegar and ground pepper; give it a whirl!) and I remembered this handy guide: The Best Way to Mince Garlic, including various techniques for every flavor you're hoping to augment. (Serious Eats)
Until next time, keep calm and eat on.
