Richmond Food News: Week of Oct. 5-9

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Food News & Trends

RVAdine, you sure are sweet. This week saw news from multiple bakeries, plus new chocolates and more delicious goodness. Whether Australian-inspired, sugary or spooky, we've got all the sugary news, no sifting necessary.

  • Beer fans, rejoice! Brewville, Hanover's first designated draft-to-go spot, opens today with 56 taps to fill your growlers and belly. You'll also find cigars and a few other surprises. Full details here. (Richmond magazine)
  • Here's a little update on the Bell & James front: Due to permit delays, the French-American restaurant in the heart of downtown will not, in fact, make its opening date tonight, but it will open by the end of this month, according to General Manager Bobby Krueger. For more on what you can expect in a few short weeks, click this link right here. (Richmond magazine / Belle & James)
  • ICYMI: On Tuesday, the 3rd annual Folk Feast kicked off the Richmond Folk Festival with some incredible fare, live music and free-flowing wine, cider and beer. If you actually did miss the event, we got it all on camera. See our slideshow of this great evening, but try not to drool on your keyboard when you see these dishes. (Richmond magazine)
  • NEW BAKERY LOCATION ALERT: South Side, prepare for an onslaught of deliciousness; WPA Bakery is opening its second location, at 3414 Semmes Ave. Find canelés and gluten-free goodness in the spot come early 2016. (Richmond.com/Richmond Times Dispatch)
  • NEW BAKERY ALERT: There's a new bakery now open in Lakeside. The Australian-inspired Zosaro's Bakery is up and running at 6920 Lakeside Ave., the former location of Original Gravity. (More on that, here.) Expect Australian mud cake and other traditional down-under baked goods, though there's no mention of sausage rolls. Yet. (Richmond Bizsense)
  • NEW BAKERY UPDATE: Whisk bakery opens in two weeks! Savory croissants forever, here we come. And check out the revamped mural, plus the new one! (Whisk)
  • NEW CHOCOLATE ALERT: Gearharts Chocolates just released its new line of truffles, and they're made with Virginia Distillery Co.’s Highland Malt Whisky, then rolled with Valrhona cocoa. Hi, yes, hello, get on this. The nine-piece box set can be purchased online and at Gearharts locations in both Richmond and Charlottesvile, and I'm just going to say this now, this is what I want the rest of my fall (OK, life) to taste like. (news release)
  • SPOOKY DINING ALERT: King's Dominion's annual Haunt VIP dinner series kicks off tomorrow (Saturday) night and continues through Oct. 31! For this year's series, KD Executive Chef Paul Maloney made things even creepier. "I went bigger and badder for this year!" he says in a news release. "I wanted more gore, more guest interaction and better theming." The Halloween-themed, prix fixe meal costs $34.99 in addition to the park's entrance fee, and must be purchased online ahead of your visit. Click "Tickets & Offers," then "Halloween Haunt VIP Meal." (Remember how much fun we had last year?)
  • In pizza news, Midlothian's about to get a new piece of pizza pie at Marco's Pizza, opening next month at 13911 Midlothian Turnpike for all your pizza needs. (Really gunning for the world record on writing "pizza" the most times in one sentence here.) (Richmond BizSense)
  • And in some sadder news, Chef MaMusu's African-Carribean Cuisine at 3514 Forest Hill Ave. is now closed. The restaurant was one of our 2015 Best New Restaurants, and was also mentioned in Saveur's Richmond dining guide. We're sad to see it go, but glad we can still find Mamusu cuisine at the original downtown location. (Richmond.com/Richmond Times Dispatch)
  • If you, like me, are eagerly awaiting Cider Week Virginia (Nov. 13 - 22), we've got a great read to tide you over: Behold, A Guide to Local Craft Cider. The Post visited 14 cideries and reviewed them all, including Richmond's own Blue Bee and Buskey. (The Washington Post)
  • Good things come to those who wait, or have to reschedule due to Hurricane Joaquin. (I think it goes something like that, right?) Anyway, Virginia Oyster Shell Recycling Program's Shell-Raisers Shindig was rescheduled to Oct. 18, but the good news was that shift meant The Magpie's Owen Lane could join the lineup! Hungry? Click here to grab your tickets. Not hungry yet? Read this menu: Walter Bundy of Lemaire: Chesapeake Bay she crab bisque; Donnie Glass of Public Fish and Oyster: Monkfish ossobucco; Ed Gross of Virginia's Executive Mansion: Thai fish and crab cakes wrapped in bib lettuce; Owen Lane of The Magpie: Autumn Olive Farms crispy pig head torchon with Brussels sprouts slaw and horseradish cream; Mike Ledesma of Pearl Raw Bar and Hard Shell: fire-roasted Cedar Point Oysters with braised kale, bacon and local cheese; Joe Sparatta of Heritage and Southbound: kale gemelli, butternut squash, ricotta salata, pecan and maple brown butter. BONUS: whole-roasted Hog Island Farm lamb. (news release)

Make your weekend event-full:

  • Hi, welcome to fall, so welcome to Folk Fest! If you're heading to the enormous, wonderful, free folk festival this weekend, be sure to sample some wares. This year you'll find food from Africanne on Main, India K'Raja, Croaker's Spot, La Milpa, Ginger Thai Taste and so much more. Find the full list of food vendors right over here! (Richmond Folk Festival)
  • On Sunday, head to the grassy lot next to Yesterday's Heroes for a vegan bake sale that benefits Ring Dog Rescue! 11 a.m. to 1 p.m. (Garden Opolis)
  • Then on Monday, head to Millie's Diner for another Jackdaw Asian-food pop-up at 5 p.m. until the food runs out. You can catch the full menu here, but just know there will be deep-fried bao. WE REPEAT: THERE WILL BE DEEP-FRIED BAO. Make your reservations via email (thejackdawrva@gmail.com) or phone (804-643-5512). (The Jackdaw)
  • Also on Monday: Enjoy ZZQ and happy hour beer prices all night at Ardent Craft Ales for it's super special Industry Night, starting at 5 p.m.! ZZQ will sell until it can't sell no more. (Really, just until it sells out.) BONUS: If you're vegetarian/vegan, you can catch some barbecued seitan there, too. (Ardent Craft Ales)

And now for a few (inter)national links:

  • You may look at your child's dismal school lunch and say, "Well, how did we get here?" Here's a look at the history of our national school lunch program, and some reflection on whether nationwide healthy lunch is even possible. (Modern Farmer)
  • Do you like bitter food? Yes? You're probably a psychopath. Sorry, it's science. (Munchies)

'Til next time, better book yourself a table at Dorsia.