Nestled in the north end of Church Hill is a petite food shop on a mission to feed its neighbors. Michelle Parrish talks with us about Soul N’ Vinegar, her oasis in a food desert, which serves "diverse foods for diverse peoples."
Abi Huntington, General Manager at beloved Italian-Jewish spot Dinamo, cut her industry teeth at old-school Richmond haunts like Joe’s Inn and Avalon. The self-described "half-ass oenophile" chatted with us about wine, Richmond restaurant culture, leaving the city, and confronting sexism in the wine industry.
We sat down with Justin Ayotte, beverage director of Jackson Ward’s Saison and its little sister, Saison Market. A well-executed drink program coupled with an easygoing environment has made these two favorites among industry folk and civilians alike.
From holiday classics like panettone & buche de Noel to magical sugar spun lollys and electric pink pan dulces, here’s who is offering what in RVA and how you can represent your hometown with sweet treats this season.
After our wine episode, we figured it was time to give Richmond beer its due, and what better place to start than one of the breweries that put the Richmond beer scene on the map? Kate Lee, Vice President of Operations and Quality at Hardywood Park Craft Brewery, is the woman in charge of just about everything that goes into making Hardywood beer.
Galley Go-To pizziaolo Giustino Riccio explains his pizza philosophy and how it is similar to his approach to making music. There is lots of cornicione (cor-knee-cho-ney) talk, insider dough secrets, some toppings controversy... we get deep dish up in here.
We talk wine with four Richmond-area wine experts, who are not jerks at all: Booth Hardy of Barrel Thief, Nathan Conway of the Metzger/Brenner Pass family, Virginia Samsel of Native Selections, and Jeremy Wilson, former wine and food director at The Jasper.
We sit down with chef and restaurateur Lee Gregory amidst the clamor and frenzy of the first few weeks into the opening of his third restaurant, Alewife. *Don't worry, no fish skins were put into soft serve in the making of this episode.