The First Week of April in Richmond

This year April has been a perfect month for residing in Richmond. Hubby and I have done quite a bit and eaten even more. I wanted to share some of our local adventures with you for the first week in April.

Right at the beginning of the month we attended the Homestyle Brunch at Six Burner hosted by Chef Philip Denny and The Marinara. I got to take photos! Check them out here. We had three flavors of sous vide fried chicken (Thai iced tea, tandoori spiced, and Korean spiced) along with greens and waffles and kimchi. All yummy.

The Virginia Historical Society invited all of Richmond to the inaugural Food Truck Court. Lots of excitement was generated and lots of people and lines. We ended up getting dessert first at Mister Softee (chocolate milkshake).

Mister Softee

We then wandered over to Caliente to enjoy burgers (half price on Tuesday nights).

With the burgers we enjoyed a Petite Syrah from Foppiano. We had heard earlier that day that old man Foppiano had recently passed away at the ripe old age of 101. We toasted the venerable vintner.

Santa Fe Burger with Roasted Peppers and Avocado

Lot 96 Petite Sirah from Foppiano. 

On the the first Friday in April we went to the VMFA to view the silent ode to Communism - Battleship Potemkin. What really made this special was the band Goldrush. The super talented musicians performed live while the movie ran. So cool.



And afterwards we headed over to Carytown for a lovely dinner at Amour Wine Bistro. After taking a little bit of time figuring out the menu options and eventually getting a wine list to peruse (everyone wanted to suggest wines by the glass and I wanted to know what they had by the bottle and the price range), we decided on the 3 Course Prix Fixe Menu and a bottle of 2008 Chateau Lyonnat Bordeaux.

A Lovely Bordeaux

The amuse bouche was a grilled ramp on crostini. Such a nice ode to early Spring.

The Season for Ramps

We proceeded to enjoy a garlic and leek soup and grilled beef tenderloin. Dessert was chocolate creme brulee with caramel and sea salt. What a delight!

Incredible Dessert!

The  South of the James Winter Market is still going strong and Ault's Family Farm had a fresh chicken waiting for us. Yeah! Spring onions, greens, and asparagus are now available. Of course, the pooches are also out in full force.

Time for Spring

Onion Variety

Oh Joy!

For Easter we had brunch at the Empress and enjoyed a pitcher of mimosas.

Mmmm...Mimosas

The pulled pork and eggs were outstanding. The biscuits with the eggs benedict were most excellent. But I think it was just a wee bit early for the kitchen. One of my eggs was missing and the seasoned potatoes were almost not done. Breakfast potatoes need to be cooked until extremely tender. Maybe if we had wound up there after Easter on Parade we would have hit the kitchen in its stride?

One-eyed Benedict

  In any case make sure to see the mural on the side of the building by Lelo. Bright and colorful.

Isn't this cool?

Easter on Parade is always fun. Bunnies, eggs, a yarn bomb, bonnets, dogs. And this year the Art 180 project. I'm glad that residents found front yard homes for these young artists' works after Easter.

Art, entertainment, and FOOD! Go out and enjoy Richmond in April!

Tales of Two Wine Dinners

Hubby and I were fortunate enough to attend two wine dinners in December.

Scallop, lamb chop, and rockfish stated the wine dinner menu. What had I gotten myself into? Tastebuds American Bistro was hosting their only wine dinner of the year and a sparkling one at that. We reserved spots before we saw the menu knowing it would sell out quickly. And then I received the list of courses. I am not a lamb fan and I tolerate fish. Hubby asked if I wanted to cancel. I said no. I had eaten fish at Tastebuds before (at a wine dinner) and raved about it. I just had to worry about the lamb.

We arrived, albeit a bit late. I was sure dinner started at 7 PM. It began at 6 PM. Thank goodness they called us at 6:05 PM. We live so close we were seated and having an amuse bouche cocktail (vodka, sparkling, lemon accompanied by an olive!) by 6:15PM.

Course 1
Charred Sea Scallop, Chimichurri of Watercress and Grapefruit, Cucumber Foam with Secco Brut from Italy

The non-traditional chimichurri was delightful and enhanced the flavor of the scallop.

Course 2
Salad of Artisanal Greens, Southern Fried Golden Beets, Cambozola Cheese, White Balsamic Pear Dressing with Castillo Perelada Rosado Cava Brut from Spain

So we did call the restaurant ahead of time to request no blue cheese of any type. It gives my hubby violent reactions. The dressing was wonderful and the lovely rosy Cava paired very well. The fried golden beets were unusual and I liked the inventive take on the dish.

Course 3
Pecan Crusted Lamb Chop, Butternut Squash-Cherry-Blue-Cheese Cobbler, Swiss Chard Gastrique with Grasparossa d'Castelvetro Lambrusco from Italy

The moment of truth: lamb chop. And my god, it was fantastic. No musky lamby taste at all. I enjoyed every tender morsel. The cobbler (sans blue cheese) I also raved on about. A wonderful savory cobbler that was perfect for the fall going into winter time of year. The gastrique was interesting. If the room had been a bit lighter, one could have really picked up the dark green color and I'm not sure that would have been a good thing. But the sauce looked more brown in the restaurant lighting. And you may be asking about the Lambrusco wine pairing. This was not your Ruinite from an '80's college dorm. It was deep red and dry. A hearty sparkling and the perfect accompaniment to the awesome lamb.

Course 4
Butter Roasted Rockfish, Little Neck Clams, Sweet Corn and Yukon Gold Puree, Warm Lemon-Pancetta Vinaigrette with Argyle Brut from Willamette Valley Oregon

Fish after lamb, you say? A bit unorthodox, but the dish was richer than the lamb given the butter roasting. An excellent assembly of flavors. I loved the rockfish and it was great to have a few little neck clams. The corn and potato puree added to the richness of the dish. The lemon and pancetta gave a counter-balance. With all of these essences the Argyle Brut was an excellent choice of sparkling. Argyle Brut is well made and one of the best, most accessible, nearest-to-real-champagne in the market today. It ably met fish, butter, lemon, and pancetta and enhanced the course. Well done!

Course 5
Goat Cheese Filled Beignet, Rhubarb-Apple Compote and Chocolate Lavender Ganache with Fitz-Ritter Riesling Sekt from Germany

Yummy! I particularly liked the use of sweetened goat cheese for the beignet.

This was the only wine dinner Tastebuds American Bistro had in 2011 and since they are open on Sundays now, it is hard for them to host a dinner of this type. I'm so glad we took the blind menu plunge.

For the other dinner, we knew the menu ahead of time and attended a Holiday Feast in Alsace at Amour Wine Bistro. We had never eaten at Amour. The menu featured sauerkraut and Alsatian wine (all white). Since this was a dinner with optional wine pairings, it was a bit different than what we were used to. Only three courses had wine pairings.

Mise en Bouche - Tarte Flambee - Onion, Bacon, and Cheese on Flatbread

A traditional Alsatian dish. Very tasty. I took the leaves off of the sprig of thyme and sprinkled it on the tarte and it was even better. No wine with this dish.

First Course
Saucisse de Strasbourg sur Choucroute - Strasbourg Sausage on a Bed of Sauerkraut paired with 2010 Fritsch Pinot Blanc

While I'm a bit timid about sauerkraut, this was lovely and mild. The sausage and other pork preparations were delicious. And the Pinot Blanc simply heavenly. The pairing with both the kraut and pork was sheer brilliance! I wished we could have had another glass of this heavenly nectar since the dish was fairly large portion-wise. A great example of traditional Alsatian fare.

Amuse Bouche - Grumbeerekiechle - Potato Pancake with Apple Compote

The apple compote was lovely. The potato pancake was a bit bland after the wonderful flavors of the first course. No wine with the amuse bouche.

Second Course
Coq au Riesling with Spaetzle - Chicken slowly cooked in dry white wine paired with 2009 Heimberger Riesling

This dish was bland which surprised me. We had been looking forward to this dish and had been the deciding factor in attending. The wine was a decent pairing, but overall we were not wowed.

Third Course
Munster en Croute - Munster Cheese in Puff Pastry

The pastry was flaky and the cheese strong. A great little course packed with flavor. Unfortunately, no wine was served with this course and the cheese was crying out (at the end, screaming) for some wine. I would loved to have seen which Alsatian wine could stand up to the cheese. An opportunity lost.

Fourth Course
Kougelhopf Glace au Kirsch, Beignets aux Pommes - Raspberry Ice Cream Confection with Apple Beignet paired with Cremant d'Alsace

Hubby ate the raspberry, since I am not a fan and he was happy to have a double helping. I liked the apple beignet and also enjoyed the sparkling wine for dessert.

This dinner had some highs and lows. Being a fan of wine and food pairings, I had expected a wine pairing with all of the dishes. They were large enough to warrant it. I was mightily impressed with the first course - the best part of the evening. Hubby and I will need to go to Amour for a regular dinner sometime soon to compare experiences.

A shout out to both establishments for being nominated for the 1st Annual Elby Awards! Amour Wine Bistro was nominated for Best Wine Program and Tastebuds American Bistro Chef Ryan Baldwin was nominated for Rising Culinary Star.