Richmond Food News: Week of Nov. 14-18

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There's so much on our plates, but in the best way possible. From chef change-ups and one of the city's largest food events to ways to spruce up your holiday table, we've got you covered:

  • Get gobblin': If you still haven't purchased your turkey, have you heard the gospel of heritage breeds? These babies are all natural, which means they're not injected with hormones, they're conceived naturally and most spend ample time grazing outdoors. This does wonders for the meat's flavor, with slow growth and time outside developing and working the bird's muscles. To see some up close and personal, I ventured out to Crozet with Belmont Butchery's Tanya Cauthen, where we met up with Cari and Judd Culver, who raise Kelly Bronze turkeys on their farm. To learn more about heritage breeds and why they could be the right fit for your feast, step right this way.
  • BONUS THANKSGIVING CONTENT: Because no table is complete without a slew of fabulous sides, we snagged a recipe from Lemaire's executive chef, Patrick Willis. Here, we give you a bit of background on the chestnut as well as Willis' how-to on making roasted-chestnut and wild rice stuffing.
  • In some sweet news, local chocolate outpost Chocolates by Kelly is relocating from Manchester to The Arts District downtown, setting up shop at 414 W. Broad St. Stop by the new shop on its opening day, Tuesday, Nov. 22. (Richmond BizSense)
  • Over in Carytown, one stalwart is getting a facelift — and a chef change, and a new bar program. Weezie's Kitchen, at 3123 W. Cary St., is growing up, moving away from the video game tournaments and karaoke and toward an elevated but still affordable menu. Chefs Brian Brown, formerly of Can Can Brasserie, and Alex Bailey, formerly of Patina, are now in the kitchen whipping up $10 small-plate specials such as butternut squash gnocchi with jumbo lump crab and curry cream, and entrées such as rockfish with roasted parsnips and asparagus tips, most set around $20. Want more on what's new and what's in store? We've got you.
  • Over in Forest Hill, Laura Lee's is serving up some changes, too: Scott Lewis, most recently the sous chef of The Roosevelt, is now helming the kitchen in South Side. (Richmond Times-Dispatch)
  • Also, hey! Remember Secret Sandwich Society, which I mentioned last week? It opens tonight. Read up on what to expect, then get yourself a gourmet sandwich, burger, salad, cocktail — you get the idea. (Richmond magazine)
  • In closures, Carytown's C Street Restaurant is shutting its doors on Sunday, Nov. 27, after service that night, citing an owner abruptly leaving the organization. (Richmond Times-Dispatch)
  • Meanwhile, South Side's Kinsfolk restaurant — which we greatly enjoyed — is now closed due to necessary building maintenance, and the owners' necessity to focus on their other restaurant, Bell Café. In Brookland Park, Streetcar Café is now closed, and its tenant, a bicycle repair shop, is currently looking for a new home. (Richmond BizSense)
  • And fresh from the pages of our November issue is our review of Pop's Market on Grace, the little downtown café serving up one of my own personal favorite breakfast sandwiches in town (sausage, fontina and egg on a biscuit, add tomato, for those wondering). Here, Jacklyn E. Bruce talks why you should visit. Give it a go, and don't overlook the fresh pasta.

Grab the most socially acceptable soft clothes you own, because this weekend, you're going to need some give in those waistbands. 

  • IT'S BACK: Fire, Flour & Fork, the region's enormous, multiday food symposium/festival/dinner series [Ed. note: Susan Winiecki, associate publisher of Richmond magazine, is a partner of Real Richmond, which organizes the event] begins tonight and runs all the way through Sunday. This year it's bringing a host of out-of-town chefs, beverage pros and food historians to town, including Vivian Howard, Ed Lee, Chris Bianco, Ronni Lundy and David Wondrich. While a number of dinners and other events are sold out, you can still find tickets to some stellar walk-around tastings, food tours, seated dinners, educational classes and demos, brunches, bartender battles, and more. Find the full schedule here, and I'll see you there. (P.S. Remember how much fun last year was?)
  • Also tonight: The Veil Brewing Co.'s release of its new saison, Ice Cold Smoke. Stop by to check it out, and grab some Stroops hot dogs while you're there. There'll be a DJ spinning some tunes later in the evening, and, bonus, from 5 to 8 p.m., 15 percent of your draft purchases will benefit Connor's Heroes, which helps fight children's cancer. (The Veil Brewing Co.)
  • Craving some 'cue? If you don't make it to Friday night's Smoke on the Water event at Fire, Flour & Fork, you can still get some ZZQ this weekend. In fact, Saturday is the barbecue team's last pop-up of their residency at Ardent Craft Ales. Head to the brewery at noon for a very special offering of both beef ribs and bone-in pork belly, in addition to the usual suspects: brisket, jalapeño mac 'n' cheese, etc. Additionally, it's the release day for Ardent's port- and Madeira barrel-aged Dark Rye beer. Win-win. (Ardent Craft Ales)
  • How ya feeling this weekend: super or souper? Max's Positive Vibe Café's annual Souper Bowl event returns for its third year of soup samples from some of the city's best restaurants. This year, a $15 donation to Max's training program gets you tastes from Stella's, Talley's Meat & Three, Ellwood Thompson's, McCormick's Big Whisky Grill, and others, all from 12:30 to 4:30 p.m. (Max's Positive Vibe Café)
  • Then on Tuesday, stop by Fat Dragon and/or Boulevard Burger and Brew for a food drive. Each nonperishable food donation benefits The Giving Heart Community Thanksgiving Feast and enters you into a drawing for $25 gift certificate. Grab some beer while you're at it, including but not limited to Boulevard Brewing Co.'s Tank 7 farmhouse ale. (Tanksgiving Food Drive)

And now for just one national link:

Till next time, I'll just be over here staring at recipes and food-plotting for the next week, don't mind me.