Gearharts Fine Fine Chocolate- New Treats and Wine Pairing Events

Tim Gearhart, creating the confections

As cool weather settles in folks tend to start craving these delicate chocolate confections all the more, and Gearharts has come up with some nice ways to satisfy that sweet  tooth.  Last week, Shannon and I were lucky enough to be invited to a wine and chocolate pairing at Gearharts Chocolates.  We have loved this local chocolatier for a long time- we've even visited the flagship shop in Charlottesville.  Several local bloggers were invited for the pairing- wines from J. Emerson and chocolate treats were made right in front of us.

Wine pairings courtesy of J. Emerson

We chatted with friends and watched eagerly as figs, candied orange peels and local apples were dipped and spiced and matched expertly with dessert wines.  The reason for this outing was to learn about Gearhart's plans to open their Libbie Ave. shop for private parties to enjoy their own wine and chocolate pairing events.  We couldn't think of a nicer way to spend a bit of a crisp fall evening or a fun addition to holiday celebrations.  Contact their shop for more information.

Candied orange peels with chilies, pine nuts and dark chocolate

Chai spiced pecan

While the importance of maintaining absolute freshness of the handmade chocolate truffles prevents them from being sold outside of their own shop, Gearharts has created a line of products that can be sold elsewhere.  Their chocolate bars, spiced pecans and drinking chocolates are sold in several local groceries.

beautiful bars

Drinking chocolate with chilies and orange

Gearharts is an incredibly special artisan food shop in Richmond.   Their inventive flavors like Michigan cherry, cardamom and earl grey will make you fall in love with chocolate all over again.  Why wait for a holiday?  Show Gearharts and someone special some love today!

Sub Rosa Bread

Sometimes you meet someone whose work and sense of purpose is strikingly humbling.  Evrim Dogu has the kind and centered countenance that I have long admired and find inspirational.  But when I visited his bakery the other day, I was truly humbled.  Sub Rosa bread has been around for years, available by subscription, and is soon to be served at its own bakery in Church Hill on the corner of Jefferson and 25th.  The conscious decisions, direction and relationships come together to make Sub Rosa bread extraordinary.

This is Evrim and his oven

So much of Evrim's new bakery itself is crafted, which suits the quality of his bread.  This gorgeous oven is made from bricks which were originally the chimney of his Church Hill building.  The bricks were hand cleaned by Evrim, and the oven was built by a local craftsman.  It is a beauty!

Beautiful Austrian mill

Since the bakery is still under construction, Evrim's mill and mixer are in a side building down the street.  Evrim is experimenting with heirloom wheat grown locally- Turkey Red is in trials at Deer Run Farm in Hanover.  This hand crafted mill can sift it into finely ground flour for bread or semolina for other baked goods.

Instructions for wheat grinding

The mixer

Evrim lives above his shop- a perfect setup considering baker's hours.  He invited us up to taste his bread and some lovely rye shortbread, which are both absolutely incredible.  The bread is complex, with such great texture, and the rye was so nutty, it is no wonder he is so excited about the way the flour trials have come together.  I can't wait until the bakery opens, but in the mean time, I believe that Evrim is still managing a subscription service.

Evrim's kitchen

Check out Sub Rosa's Facebook page for updates on the adventures of opening a food biz in RVA!

Broadfork Farm

I have been traveling quite a bit this summer, trying to meet as many Little House vendors as possible, and also trying to see as much of this beautiful region as possible before I am at the store all day, every day.  I had only heard of Broadfork Farm because of their biodynamic practices, gorgeous produce and tasty bread.  This farm is only in its second year, but boy to they have some fans!

Dan and Janet and their youngest

Dan and Janet moved to Janet's childhood home in Chesterfield county, cleared several acres, and now farm year round.  They even grow salad mixes mid- summer and mid- winter, along with several plantings of heirloom tomatoes, peppers and other tasty veggies.

Their whole front yard is full of flowers for market!

 Their farm is so neat and impressively productive- especially considering that we visited at the end of the hottest July I can remember.  I loved hearing how they incorporate the biodynamic calendar and preparations into their growing practices, making this conscious farm beyond organic.

We ate okra straight off the plant!

Plus, Dan and Janet are super fun, making us wish we could return for one of their pizza parties around their wood fired oven!  These industrious folks are building a second, larger oven because demand for their bread has gotten to be so great.  I cannot wait to try it.

Janet and the Malabar spinach

You can get beautiful produce, flowers and bread from Broadfork Farm at the South of the James and Brandermill markets through October (and hopefully at Little House Green Grocery, whenever it opens!)

RFC visits: Edible Landscaping

Last week, some of the family gardeners came into town and wanted to check out the Edible Landscaping nursery in Nelson County.  Edible landscaping is such an appealing idea in general that we were all excited to see which fruits we could introduce into our gardens at home.

Blackberries

Fat blueberries

Everyone was so helpful and so nice at the nursery, including owner Michael McConkey who walked us around, bursting into song every once in a while and joyfully exclaiming over fruiting plants as though he was just discovering them himself.  He even brought me this giant mulberry that was one of the sweetest I have ever tasted!

Michael and his giant (and super sweet) mulberry

Figs

Gorgeous pomegranate flowers

Swallowtail feasting

 We had such fun exploring the idea of introducing more food plants into our gardens.  My uncle Alan and aunt Paula wound up with several plants- including an asian pear tree and a goumi berry (which is a nitrogen fixer in addition to having tasty berries).  Alan had to sit with the shrub on his lap on the ride home, but it was a most lovely drive.

Uncle Alan and his Goumi berry

I didn't bring anything back because I had not done sufficient research on what to plant, but there is always mail order...  It is a fun day trip though, so head on out sometime, and bring some fruits home!

RFC visits Peter Chang's

This weekend, the RFC traveled out to Peter Chang's Cafe in Short Pump. The restaurant has a great story, and I am a sucker for a good story.   If you have never had the pleasure of real szechuan cooking, (or even if you have) get there.  Each dish was so phenomenal, I went Friday and Saturday nights this weekend (true story), and both times made sure I had enough for leftovers.  

*Bok choy with tofu skin

*chicken with peppers

*numbing beef in clay pot

*Thanks to Sal for the fantastic photos!!

RFC Field trip! Garnett's, Bombolini, Hardywood Park and Enoteca Sogno

Last Saturday the RFC decided we'd had enough of cabin fever, and got out for a foodie field trip around our town. Casey and I started off with lunch at Garnett's, the sweetest little lunch spot- and  neither of us had ever been. Now we know better!

We had also heard that the RVA patronage mob was going to be at the Bombolini Pasta shop on Main Street, which seemed like the perfect excuse to check it out. Rachel met us there, and we all got pasta to take home. We already knew that we loved their pasta as it has been available at farmers markets and stores for years. In their shop they are able to have frozen lasagnas and raviolis and sauces, along with takeout, wine and house made spice mixes. Yum.

Mushroom Ravioli!

Bombolini even has olive oil and local vinegar in bulk.

John Kreckman, owner of Bombolini, in front of their pasta making machine.

Lovely, no?

From there, we traveled up to Hardywood Park Craft Brewery.  Located on Overbrook Road, this industrial area has gotten a fantastic new neighbor. Not only do they make the best beer, but they are supernice guys! We talked with the head brewer Brain Nelson and several volunteers as well as the president and co- founder, Eric McKay. We learned about their history and brewing practices and was impressed to learn about their greening efforts. Did you know 100% of the brewery's electricity comes from sustainable sources, most from wind power?

Annie D. talking with Eric

And the beer! The Singel is available in several restaurants in town, including Can Can and the Mill.  Well balanced, and easy to drink, this full flavored Belgian is Hardywood's take on the ale Trappist monks would brew for their own consumption. The Singel is grand on its own, and would be the perfect accompaniment to any southern meal.

Casey, Rachel and the boys at the bar

We also tried the Mocha Belgique, which is brewed with beans from Black Hand Coffee Co. A gorgeous and flavorful dark beer, Brian Nelson ran it through a Randall full of more dark coffee beans and cocoa nibs before he poured it for us. It smelled like coffee and tasted like chocolate.  Beer for dessert, anyone?

And then, we had to take some home...

One of the other ideas that makes me love Hardywood park even more is their RVA IPA.  Soon, the brewery will be giving away hops rhizomes to RVA gardeners. The gardeners will grow them on, to be harvested and added to the RVA IPA in the fall.  Got room for a 20 foot perennial vine in your garden?  Check the Hardywood website in the next month for details if you would like to participate.  Some of the RFC houses just might!

After a lovely dinner with Shannon and Rachel and Rob at Enoteca Sogno, I felt like I had been on vacation!  Sometimes, you just gotta play tourist in your own town.

Super foodie paradise: Abingdon, VA

Until this weekend, I had no idea that Abingdon, Virginia was such a foodie paradise- my version of a foodie paradise anyway. I am so inspired by the work going on there, that I have to recount to you the most perfect (and unbelievably packed) day, a.k.a. last Saturday.

Brother Al and his lady Miranda were on the east coast for Thanksgiving. They traditionally come to Abingdon to visit Miranda's parents and I could not pass up the chance to see them! So I hightailed it down for Thanksgiving, arriving just in time for the cooking festivities.

Now, Thanksgiving was great- such wonderful food and company. (I even got to fulfill one of my nerdiest foodie dreams- to try Susan Stamburg's cranberry relish!) But, lest this winds up being a tale a la Alice's Restaurant, I need to jump ahead and tell you about what happened on Saturday.

The day began with a trip to the Abingdon Farmer's Market, which was surprisingly busy for the weekend after the eating marathon (or was that just us?) I walked away with a couple of bottles of viognier from Abingdon Vineyard and Winery, a local food guide, and a market cookbook.

The folks at Moyer Family Farm showed off the largest radishes I'd ever seen- a hardy black variety and one that looks like a heart!

We also ran into ladies from Healthy Families ~Healthy Farms who generously talked with me about their project getting fresh food to food pantries- something I hope to work on in RVA next year.

When we left the market, we headed over to the Abingdon Olive Oil Company, where we were free to taste as many oils from all over the world as we wanted- plus flavored vinegars! The staff answered all of our novice questions with such grace. After much internal wrestling, I wound up with a hojiblanca olive oil from Spain and an 18 year old balsamic vinegar. I haven't bought balsamic vinegar in years, but this was sweet and thick, much more interesting than I remembered. We felt like it would be fantastic on ice cream- that is how thick and sweet it is!

Alex and Miranda's mom, Judith, outside of the Abingdon Olive Oil Company.

Then, of course, it was time to eat again. And you know what restaurant is right outside of Abingdon? Barbara Kingsolver's family restaurant, the Harvest Table. That's right...

Alex and Miranda outside of the Harvest Table.

What a warm place! The Harvest Table calls itself 'the most dedicated farm to table restaurant in Southwestern Virginia'. With most ingredients sourced locally, they keep to a very simple menu, sandwiches and pizza for lunch, and seasonal specials for supper.

When faced with the option of pizza or no pizza, I always go with pizza...

Yes, that is a glass of Barboursville Rosé beside this gorgeous salad/ pizza combo. So perfect!

We had heard that Tony Flaccavento was planting garlic, and after we finished eating, we headed over to his farm to see if we could help. Yes, I was wearing a dress and had already had my fair share of rosé, but I have probably gardened in fancier shape than that, so I was in. Turns out, Tony was done planting, which we really didn't mind because he was then able to talk with us about his good work.

Tony founded Appalachian Sustainable Development, (an amazing organization- how does RVA not have something like this?) and is now consulting on food system development all over Virginia. He and his wife Laurel also run Abingdon Organics, a 7 acre certified organic farm, which is where we found him on Saturday. Abingdon Organics is one of the most popular stands at the farmer's market, with individual customers and local chefs alike standing in line for the beauty of his well grown produce. I can see why- Tony's clear vision of what the food system could be is one of the most inspiring I have ever heard. (They take interns btw...)

Alas, we headed home- probably to eat again. Thank goodness for Thanksgiving, and for leftovers, and for kind and adventurous souls. Many, many thanks to Craig and Judith, Alex and Miranda for such an amazing visit. Abingdon, I hope to see you again soon!

Fair Food

Oh, yes- I do love the fair. And the food at the fair is from another world entirely. Turkey legs bigger than your bicep, funnel cakes, lots of food to eat from a stick.

I came for the fried dough- I am not gonna lie- and was totally amazed at the crazy innovations in festival food. Fried oreos were everywhere. Fried green beans and frog legs. I even heard there was fried butter (seems unnecessary) and fried Kool- aid. How, pray tell, do you fry Kool- aid? The food surprises kept coming...

Yes, that sign says donut burger. Someone was listening when Paula Deen was talking! Had I seen anyone eating one of these, I would have found out more. The very idea blew my mind.

I had a similar thought when I saw this sign:

Say it with me- pork parfait. As seen in the Food Network Magazine. Lord have mercy! Did y'all eat at the fair? Was there anything amazing that I missed?

The RFC at Tricycle Garden's Urban Farm

This is how it goes, more often than you would think. We were all set to roll to Anne and Stacy's fundraiser for Tricycle Gardens, and then Shannon mentioned the herbed ricotta appetizer that she was going to make, but hadn't had time. After she described it, (ricotta cheese, blended with basil, chives, and oregano, on a sliced baguette with a delicate round of summer squash on top) I knew we had to make it, even though it meant we'd be cutting the timing pretty close. Distracted by food again.

So, we whipped those up, (so worth it) and headed over to meet Cat and the Tricycle Gardens folks for a lovely evening at the urban farm. We had quite the summer feast of picnic foods with veggies straight from the farm. Baba ganoush, zucchini fritters with Shannon's basil dressing, as well as red and green salsa. Recipes to come.

Anne and Stacy made fancy drinks for the event. Spa water, cranberry vodka and white wine spritzers with cucumber and basil. Anne calls these 'Petty Fizzes', after Tom Petty, but that is a whole other story.

And, LOL Richmond set up a photo booth in front of the barn. Oh, boy- was that fun!

What a good time! If you have never had a chance to see the Urban Farm, or any of Tricycle Garden's community gardens, look for opportunities on their website. These folks are working hard to make Richmond more green and definitely more beautiful. Thanks, y'all!

Farm Table event

Casey and I had so much fun with the members and administrators of the Farm Table last weekend. The RFC was invited to do a cooking demo at their member event, (at the beautiful Grayhaven Winery) creating the challenge for us to help folks see summer food in a new way. What could we make that these cooks have not seen a thousand times before?

Well, you should have seen the boxes of produce the Farm Table folks delivered for the demo- they were overflowing with cukes and melons and tomatoes and peppers! We decided to look at melon with new eyes, and Casey created so many gorgeous dishes, including:

A Savory Melon Salad

1/8 cantalope

1 tomato

1 cucumber, peeled and de-seeded

Juice from 1 lime

salt

chop the fruits into bit sized pieces

Squeeze lime over everything- salt and serve immediately.

Another take on that is:

Corn and Melon Salsa

3 ears of corn, parboiled

Combine with

Finely chopped:

1/4 cup melon

1 tomato

1 jalapeno

lime juice

cumin

salt

But, the star of the show was this gorgeous rustic fruit tart. People came over to the table like moths to a flame, just to ask us about this creation. Can you blame them?

Casey is an artist, so you know everything she does will be beautiful. Still- it was a stunning dish.

1 piece of Basic, no knead dough (yes, the very same dough used for 4th of July pizza):

Lay out:

thinly sliced peaches

blackberries

blueberries

Fold the edges of the dough over the fruit and brush with butter, cinnamon and sugar

bake at @400 degrees for 20 minutes

Eat for breakfast or for dessert.

Casey also made refrigerator pickles, sauerkraut and dilly beans with the veggies in the Garden Box from the Farm Table. Look for those recipes soon, as we experiment with preserving the harvest!