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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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Richard Hayes is the co-founder of RVAHub. When he isn't rounding up neighborhood news, he's likely watching soccer or chasing down the latest and greatest board game.

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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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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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Three Businesses Heading Into Red Cap Patisserie Spot

Where once stood a bakery will now stand vendors selling Filipino food, Italian food, and coffee.

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Red Cap Patisserie was one of my favorite bakeries in town.  Unfortunately, it hasn’t survived. The location at 719 N. Meadow instead is turning into Market on Meadow.

Spotted on Instagram (edited for format).

We are SO EXCITED to finally announce our small business collaboration, Market on Meadow.

We are founded by 3 local RVA market vendors who create their products from the ground up:

  • Polpetti, with the most delicious Italian goods & creators of the amazing Polpetti Pockets.
  • Auntie Ning’s, a Filipino-owned business spearheading quality Filipino food into the RVA scene with their lumpia, pancit, lechon, empanadas, and much more.
  • Column 15, a Black & Filipino, women-owned coffee roastery that specializes in nitro cold brew and adds those really refreshing coffee ice spheres into your drink.

Give us a like or follow, and be among the first to be updated on our upcoming RVA Brick & Mortar, located in The Fan area of Richmond, 719 N Meadow Street, opening July 2021.

 

Richmond BizSense.com has additional information.

Filipino food truck Auntie Ning’s, coffee shop Column 15 and Polpetti Catering, which sells Italian fare, are going in together to launch Market on Meadow in the former Red Cap Patisserie at 719 N. Meadow St.

Combining retail sales, a shared kitchen and a sit-down dining area, the market also will feature a commissary kitchen program for other users.

Each of the three tenants will continue to operate as an independent brand. Each concept will have a separate menu and retail offerings, and will each facilitate its operations at the market with its own staff, Column 15 co-owner Victoria Goldsby said.

Our sneak-peek of Red Cap from four years ago.

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