Hilda Staples has opened six restaurants in as many years with Top Chef contestants Bryan Voltaggio and Mike Isabella. She dishes on the differences between DC and RVA and how she makes the magic happen.
Enjoy a chilled soup while you still can! Use eggplant in something other than eggplant parmesan! Create a multi-course gourmet experience using the last of summer’s harvest with these RVA-Chef-tested recipes.
Steve Haas has been a mushroom expert for the past 20 years; one shudders to think how many “fun guy” jokes he has had to suffer through. His business, Haashrooms, sells over 15 varieties of mushrooms and a constantly expanding menu of value-added goods and foraging expeditions.
Earlier this month, around 60 individuals representing over 35 nonprofits and businesses, gathered to discuss localizing the food system and increasing access to nutritious food for Richmond region residents as part of the Capital Region Food Collaborative.
Lockhart Family Farm’s Josiah Lockhart is bringing heritage and rare-breed meat to chefs and consumers and planning a distribution network to do so more efficiently. He will represent Slow Food RVA at the inaugural Slow Meat symposium in Denver.
Kat Kinsman joins the Mid-Atlantic Food Writers Symposium speaker lineup for a discussion on creating compelling social media content, which Kinsman believes is essential for writers at any stage in their career.