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Food & Drink

Richmond’s newest ghost kitchen offers “Heavenly” Hispanic, Mediterranean flavors

On the menu, you’ll find creative pairings, like egg roll sized chimichangas stuffed to perfection and gyros with slow-cooked lamb done barrio style.

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The Heavenly Cove is Richmond’s newest ghost kitchen, offering a fusion of Mediterranean and Hispanic flavors.

Founder Franklyn Harris

Founder Franklyn Harris knew he wanted to bring something new and exciting to the table, so he brainstormed with longtime friend and chef K’shara Jarmin, Culinary Director, to create unique and exciting fusions. Jarmin noticed that many spices found in Hispanic recipes such as clove, cilantro, and cumin can also be found in Mediterranean dishes, thus the fusion of these two flavors together.

On the menu, you’ll find creative pairings, like egg roll sized chimichangas stuffed to perfection and gyros with slow-cooked lamb done barrio style.

Harris also collaborates with local artist Malik Radford. A VCU graduate, they met in 2016 and Harris knew he had to bring Radford onto the team to collaborate. Radford is the graphic designer for all things The Heavenly Cove.

The Heavenly Cove operates out of Hatch Kitchen, Richmond’s food and beverage incubator. Available for pick-up or delivery Fridays and Saturdays on GrubHub or Richmond-based food delivery service, ChopChop.

For more information on The Heavenly Cove, visit theheavenlycove.com or follow @theheavenlycove on Facebook and Instagram.

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Trevor Dickerson is the co-founder and editor of RVAhub.com, lover of all things Richmond, and a master of karate and friendship for everyone.

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Food & Drink

Duke’s Mayo Hot Tomato Summer Being Served Up this Week

One Mayo to rule them all, One Mayo to find them, One Mayo to bring them all, and in the darkness bind them.

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There are two things everyone that moves to Richmond from the non-south, should learn right away or risk the wrath of their neighbors. Hanover tomatoes are the best and Duke’s is the only type of mayonnaise that should be used.

I just found out that Duke’s Mayo is partnering with local restaurants to present Hot Tomato Summer: A week-long event featuring seasonal pairings of tomatoes and mayo from participating Richmond restaurants. There are 13 participating restaurants, including favorites like ZZQ with a Put up your Duke’s Tomato Pie – House made biscuit pie crust filled with Shalom Farms tomatoes, poblano peppers, garlic, basil, cheddar cheese, and Duke’s Mayonnaise and Union Market which is offering up – Heirloom Tomato Sandwich with Edward’s Hickory Smoked Bacon, Romaine, Smoked Sweet Corn Duke’s Mayo, pickled red onions and a schmear of House Pimento cheese on Toasted Billy Bread. Find out what the others have on tap here.

For those unfamiliar with Duke’s check out the story on NPR.

Unlike most other mass-produced mayonnaise, Duke’s contains no sugar. This gives it the signature tang that has kept both chefs and home cooks raving about it since the company was founded over 100 years ago. “When they teach you how to make mayonnaise in culinary school, they are essentially teaching you how to make Duke’s,” says Fleer. “It has the right balance of richness and acidity.”

Southern Living posted just three days ago an article about what makes Hanover tomatoes so great.

“The Hanover tomato is defined by its soil, not by its variety,” David Hunsaker, a farmer at Village Garden RVA in Hanover, says. “So, you’re looking at this strip of sandy soil, and that soil is what makes Hanover tomatoes what they are.”

The sandy, coastal region, mixed with a little Virginia red clay, if you’re on Hunsaker’s farm, makes for a richer flavor in this bright crop. All of the growing circumstances – soil pH, composition, rain, and sun – marry to produce the Hanover.

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Community

Wildcraft Focaccia Company in Manchester Opened Last Week

Current hours are Thursday through Sunday 11 AM – 10 PM.

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The latest restaurant in Manchester had a soft opening last week. Wildcraft Focaccia Company (1303 Hull Street) as you’d guess from the name specializes in naturally leavened focaccia and serves up flatbread, sandwiches, salads, soups, and pies. 

RichmondMag.com ran a story about the venture on July 1st.

“We share a common vision of how we want to treat people,” Parfitt says, “and that’s so important.”

The two also share an adoration for simplicity, such as salami paired with good bread and cheese.

“We both eat bread and cheese every day and make so much at home, too,” Murphy says with a laugh. “I could eat bread and cheese every day and be happy,” says Parfitt, a L’Academie de Cuisine pastry school graduate, in agreement.

You can check out their menu online. I’ve screengrabbed one page below. Current hours are Thursday through Sunday 11 AM – 10 PM. I hope to check it out soon.

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Community

Bryants Cider RVA Giving Away Cider for those Getting Vaccinated

Free cider for those that get the vaccination on-site and 1/2 off pours for those already vaccinated.

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Bryants Cider RVA (2114 E Main St) is hosting a FREE vaccine event today June 25th from 4-6 pm with Richmond Health District and Bremo Pharmacy.
  • No appointment necessary
  • Those who get vaxed on site with get a free cider flight
  • Those who bring in their vax card get 1/2 off pours!

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