by Josh Seaburg It’s a good time for cocktails in our state’s capital. Although Richmond has a rich drinking history dating back more than two centuries, over the past few years there’s been an explosion of quality quaffs in the city. As a result, there’s a daunting number of places to get a delicious drink. […]
Chefs tend to get the credit, but ask them for the secret to their success and they’ll usually point to the ingredients – a cut of grass-fed beef dry-aged for months, an heirloom tomato lovingly grown until it’s sweeter than candy, the bread an old-world chef made with grains from local farmers.
The kitschy creative genius behind restaurants like The Dumbwaiter in Norfolk and Cowboy Syd’s in Newport News says his so-called retirement was just a trial run.
For this year’s food issue dinner, Distinction set up at a lovely home in Virginia Beach. There was bocce, wine and a delicious Italian dinner prepared by chef Marco de Rossi of When In Rome in Virginia Beach. It was so good it might just hold us over until the weather warms again.
Buzz-worthy barbecue is what happens when a Texas boy gets thunderstruck by a roller derby girl. Just ask Chris Fultz and Alex Graf, pitmaster and pitmistress of Richmond’s ZZQ Texas Craft Barbeque.
Mark Conway was raised in a military family that split time between Florida and Norfolk. They didn’t eat healthy and his understanding of food came mainly from fast-food menus and the backs of cans. So, some six months after his health scare, he enrolled in nutrition and cooking classes. There he discovered a new passion.