Edible Offerings at Broad Appétit
Taste of Richmond – “To Die For” Dish Awards
4:00 pm : Main Stage
Twenty-five to thirty of Richmond’s very best Chefs will prepare three mini-dishes for you to enjoy. Yes, that means you have at least 75 different choices! Each dish will cost $3. Each chef will submit one of those delicious dishes to be judged by a panel of experts who will determine who has the “To Die For” Dish of Richmond. Featured restaurants/chefs/dishes in the 2008 competition:
| RESTAURANT | CHEF | DISHES |
| Mosaic www.mosaicedibles.com |
Ryan Traylor |
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| Tarrants Café | Ted Santarella |
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| 27 www.bistrotwentyseven.com |
Carlos Silva |
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| Six Burner www.sixburner.net |
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| Popkin Tavern | Michael McGhee |
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| Positive Vibe Café www.positivevibecafe.com |
J. Frank |
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| La Grotta www.lagrottaristorante.com |
Antonio Capece |
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| Africanne On Main | Chef MaMusu |
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| Mise En Place www.miseenplaceshockoe.com |
Christine Wansleben |
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| Hidden Treasure Restaurant www.hiddentreasureweb.com |
Shelley Austin/Norman Jordan |
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| Comfort www.comfortrestaurant.com |
Jason Alley |
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| J. Sargeant Reynolds Community College, School of Culinary Arts, Tourism and Hospitality www.reynolds.edu/hospitality |
John Maxwell CEC, CCE, AAC |
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| 1 North Belmont Restaurant www.1northbelmont.com |
Frits Huntjens |
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| Savor | Ellie Basch |
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| Louisiana Flair www.louisianaflair.com |
Nathaniel Sams |
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| Sticky Rice
www.ilovestickyrice.com |
John Yamashita |
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| Cous Cous www.couscous900.com |
John Yamashita |
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| Enoteca Sogno www.enoteca-sogno.com |
Gary York |
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| Beauregard's Thai Room www.thairoom.com |
David Roygulehareon |
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| Personal Chef To Go www.personalcheftogo.com |
Gene Castelluccio |
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| TJ's at The Jefferson www.jeffersonhotel.com |
The Chefs of The Jefferson |
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Other featured restaurants/chefs:
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The Dining Room at the Berkeley, Michael Hall Kuba Kuba, Manny Mendez Double T's |
Old City Bar, David Napier Zed Cafe, Bill Foster |
Croaker's Spot, Angelie Moon Ellwood Thompson's, Jannequin Bennett
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JUDGES FOR THE CHEF AWARDS
Brendan Vesey was born in Seattle and raised in Virginia. While studying International Relations at the University of Virginia he worked at the venerable C & O Restaurant. After 2 years of cooking under Chef Thomas Bowles and David Simpson, he decided to make cooking a career. After 4 years as a Naval Officer Brendan returned to the kitchen at The Blue Talon Bistro in Williamsburg, VA. After a year working his way through David Everett’s busy kitchen he accepted an offer from two old friends, David Hausmann and Josh Wright to help develop and oversee the kitchen at The Boot in Norfolk, VA. His cooking is centered around local seasonal products with strong Italian influences. Brendan is a member of the Chef’s Collaborative, Slow Food International, Virginia Assoc of Biological Farmers, and on the Board of the 5 Points Farmers Market.
Patrick Evans-Hylton: I'm a native of Atlanta, Ga. and have lived in Hampton Roads, Va. since 1991. After a career in banking and finance, I attended Johnson & Wales University at age 30, studying culinary arts. I began food writing in 1995. Today I am a food writer, educator and historian. I host "Everyday Gourmet" on WVEC and I am the food editor for Hampton Roads Magazine and editor for the new Virginia Wine Lovers magazine.
Kate Collier is the daughter of two food entrepreneurs and grew up on a mountain top farm in Fauquier County, Virginia. At an early age she helped out in her father's seasonally inspired restaurant and represented her mother's shortbread and chocolate business, Hunt Country Foods, at Fancy Food Shows in NY, Atlanta and San Francisco. Following graduation from UVA, she moved to San Francisco to work in the specialty food distribution industry as a buyer and sales person to upscale restaurants and stores in the Bay Area. In 2002, she opened the food lovers haven Feast! in Charlottesville, Virginia which was selected as a Top 20 Cheese Shop in America by Saveur magazine. Kate is committed to sourcing and promoting the finest foods grown and made in Virginia.
Todd Kliman is Food and Wine Editor of The Washingtonian and also the magazine's restaurant critic. He was previously the food columnist for The Washington City Paper, where he won a prestigious James Beard Foundation Award for the country's best newspaper column in 2005. His writing has appeared in the anthologies Best Food Writing 2006 and Best Food Writing 2007, and in a range of publications, including The New Yorker, Harper's, National Geographic Traveler, and The Washington Post Magazine, among others. His first book, The Wild Vine -- a work of narrative nonfiction that spans four centuries and two continents, features a multi-generational cast of mavericks and obsessives, and encompasses the stories of Cherokee nation, slavery, Thomas Jefferson, Prohibition, and American cultural hypocrisy -- is forthcoming from Crown, in 2009. Kliman also taught English and literature for 10 years at American University and Howard University, twice being selected to Who's Who Among America's Teachers. At Howard, he was the editorial advisor to Chris Rock's controversial humor magazine, The Illtop Journal, modeled after the Harvard Lampoon.
Martin Gravely is a University of Richmond graduate who studied culinary arts at both Johnson & Wales and Piedmont Virginia Community College. He also has twenty years of culinary experience under his belt and has just about done it all - bartending, serving, managing dining rooms, opening restaurants as general manager, teaching culinary arts and, of course, cooking. His resume includes stints with The Bull and Bear Club, Enzo’s Ristorante, The Smokey Pig, Awful Arthur’s Seafood Company, Angela’s Restaurant and Tommy Condon’s Pub in Charleston, South Carolina.
Currently, Martin is hard at work putting together the University of Richmond’s brand new culinary facility while also continuing to teach classes there. He is now in his fifth year as a writer/restaurant reviewer for Richmond Magazine and also teaches for Sur La Table at Stony Point.
Special Appearance by Joel Salatin of Polyface Farms, Inc.
2:00 pm : Main Stage
Broad Appétit welcomes the renowned Joel Salatin of Polyface Farms, Inc. to the streets of Richmond to share his family’s mission to develop emotionally, economically, and environmentally enhancing agricultural enterprises and facilitate their duplication throughout the world.
Dancing with Dinner
"The industrial global food system divorces people from their historical food relationships. The relationship humans enjoyed with the food on their plate no longer exists. Between the distance, the packaging, the processing, and the anti-human-ness of factory food, eaters no longer enjoy their dinner date.
They are paranoid of her, wondering if she will nourish them, sicken them, or destroy their air and water. Rather than a soul-satisfying intimate act, eating is practically a chore at worst, and an afterthought at best. By patronizing local food producers, eaters rediscover their heritage relationship with food. The transparency creates integrity. Dancing with dinner re-creates the imbedded, indigenous community food system.
It restores the butcher, baker, and candlestick maker to the village. That means socially, environmentally, and economically synergistic food systems. Indeed, it means a responding partner at dinner. Enjoy." - Joel Salatin. To learn more, visit polyfacefarms.com.
A Locavore’s Market Place
ALL DAYThe Broad Appétit Market Place will feature Virginia's “best practice” local farmers, growers, bakers and food purveyors who will all feature Virginia's May bounty including strawberries and a spate of spring flowers. Event goers can meet and get to know the growers who are producing farm-fresh products, as well as learn their growing and preparation methods through interactive and educational demos. Homemade gourmet offerings from caramels to dog treats, as well as ethnic specialty markets will be on display to provide a truly eclectic mix of culinary treats all “ripe for the picking.”
Vendors: |
Growers:
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Bug Chef Cook-off
3:00 pm : Main Stage
Entertaining and, believe it or not, delicious! David George Gordon, Bug Chef from Seattle, Washington and David Gracer, Bug Chef from Providence, Rhode Island will compete, thrill and mesmerize the crowds with their cook-off.
David George Gordon
12:00pm : Main StageDavid George Gordon, A trained biologist, he's the author of 12 books on wildlife and wild places. "Gordon's enthusiasm – if not his affection – for his subject is contagious," wrote Discover magazine, citing The Compleat Cockroach in its editors' Choice guide for Holiday shoppers.
"You'll laugh out loud, squirm uncomfortably and lick your chops while taking this deliciously creepy culinary tour," enthused one reviewer for Amazon.com, describing Gordon's most recent title, The Eat-a-Bug Cookbook.
Gordon's public programs, The Compleat Cockroach Traveling Road Show, From Soup To Gnats: The Essentials of Bug Cookery and The Secret Life Of Slugs, have been greeted by capacity crowds at the Smithsonian Institution, American Museum of Natural History, Yale University and the San Diego, St. Louis and Phoenix zoos.
David Gracer
1:00pm : Main StageSunrise Land Shrimp and David Gracer have announced to the world their interest in showing everyone something that makes a lot of sense. We know that without insects to pollinate the world’s plants, human life would probably never have happened! But insects are also good food.
David Gracer knows that there’s no good reason to dismiss insects as a source of food. They are more nutritious and much easier to produce than other animals, and they taste at least as good. Eating insects is good for the senses, the body, and the planet. As can be seen on his company website, www.slshrimp.com, David, while maintaining a definite sense of humor about the whole thing, is nevertheless quite serious in his quest to cure his fellow Americans of their unfortunate antipathy to entomophagy. It’s time to find out if intelligent people can overcome their stubborn resistance to a good idea, a resistance they inherited in the form of a mental block generated by everyone else.
In addition to the many good arguments for eating insects, there’s just a pure fun in recognizing a new way of doing something as important as raising food.
