Two years into aerospace engineering academic coursework at Virginia Tech, Jess changed her career path and entered the restaurant industry. Working on the corporate side of restaurants equipped her with skills like budgeting, management, and organization. With the support of her family and her employer, Rick Lyons of LUNCH.SUPPER!, Jess then launched her small plates, dessert, and beverage pairing dining experience, Four Forks, with her husband, Kevin.
When a childhood friend passed away suddenly, Kate Giska found herself struggling with how to offer tangible support to his young widow. Her love language has everything to do with preparing good food, a gesture of support she often extended to friends facing health crises, bereavement, or the birth of a baby.
Kia Player fondly recalls the grandfatherly role her great-uncle Richard Bell played in her life. Known as “Dixie” Bell, he and his wife babysat Kia and her sister, Kristin, often diligently waiting for them at the bus stop through high school. His influence on the sisters is what inspired them to name their restaurant establishment Dixie Bell’s Burger Bar.
You may know Amanda Montgomery as the owner of Hummingbird Gardens, a popular front-yard flower and herb farm here in Richmond. But you may not know the story behind how she became one of the city’s biggest garden advocates.
At PastryBase, we handmake vegan and gluten-free baking mixes and baking kits so that you can whip up some all-natural pastry fun at home!
You’ve heard of mise en place . It’s a concept that cooks know well, meaning “everything in its place”; it’s the prep work that makes the difference between skating through service like a pro and going down in flames. It’s pre-portioned proteins, bain-maries of sauce, and herbs picked from their stems. Without these details set in advance, a cook will find herself weeded in a way that won’t let up until the last plate goes out.
After many years of trial and error, I’ve figured out that mid-afternoon is the ideal time to enjoy a drink at a bar. The afternoon light and sense of calm make sitting at the right bar pure pleasure. I like Sundays in particular, but Thursdays can work just as well depending on your life. On Fridays and Saturdays, I want to enjoy some lovely things before the crowds and noise arrive, then head home to make dinner. I know I sound old, but that’s just another way of saying wise.
The owner of Whisk, Morgan Botwinick, has questions for fellow pastry chef, Olivia Wilson.
When South Hill started a Revitalization Committee to focus on improving our downtown district in 2000, I was an early adopter. Within a year, my husband, Glenn, joined and eventually served as chairman. We were exposed to the idea of farmers markets as a way to enhance the community. In 2005, South Hill opened its farmers market, and after sampling my pimento cheese, a friend who was selling her homemade bread there suggested that I should sell it at the market as well. I laughed at her and said, “I’m not into all that.” All that changed in early 2014. Glenn wanted to try the vendor’s experience at South Hill. He planted about 24 cabbages in our little garden. As the cabbages started to grow, like good little cabbages do, our hound dog, Day-z, would nip the tender heads right off. Glenn was beside himself. Every afternoon, there was another dead cabbage in the driveway. I suggested I could make pimento cheese.
“My mother always told me: when you find the job that you would do for free, then you know you’ve found what you’re supposed to be doing for the rest of your life.” That’s how Genovia Brown is certain she’s on the right path with her small, part-time cheesecake venture. Geescakes focuses solely on one product: bite-sized, boutique cheesecakes in twenty-seven regular and seasonal flavors.