Shawn Eubank

Michael Smith

Shawn Eubank and Michael Smith of Native Selections join the podcast to discuss the world of natural wine. Smith previously appeared in Episode 26,See omnystudio.com/listener for privacy information.

Shawn Eubank and Michael Smith of <a href="http://nativeselectionswine.com/about" rel="nofollow" target="_blank">Native Selections</a> join the podcast to discuss the world of natural wine. Smith previously appeared in<a href="https://omny.fm/shows/eat-it-virginia/first-find-your-voice-then-sing" rel="nofollow" target="_blank"> Episode 26</a>,See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Shawn Eubank and Michael Smith: Native Selections

Leah Branch, the executive chef at The Roosevelt in Richmond, exudes quiet confidence in the kitchen and the podcast studio. She prefers to let her plates do the talking. Fortunately, the Chesterfield native was willing to sit down with Scott and Robey to share her story on this episode of Eat It, Virginia! This episode is presented by Duke's Mayo and SUPPER | SUMMER | SOMM.    See omnystudio.com/listener for privacy information.

Leah Branch, the executive chef at <a href="https://www.rooseveltrva.com/" rel="nofollow" target="_blank">The Roosevelt </a>in Richmond, exudes quiet confidence in the kitchen and the podcast studio. She prefers to let her plates do the talking. Fortunately, the Chesterfield native was willing to sit down with Scott and Robey to share her story on this episode of Eat It, Virginia! This episode is presented by Duke's Mayo and <a href="https://www.instagram.com/p/Ctt8WOpuXfi/?hl=en" rel="nofollow" target="_blank">SUPPER | SUMMER | SOMM</a>. See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Leah Branch: The Roosevelt presented by Duke's Mayo Hot Tomato Summer

Suzy Sno

Rabia Kamara

A lot has happened to Rabia Kamara since she first appeared on Eat It, Virginia in August 2020. In fact, that first interview took place before Kamara even opened her now Northside neighborhood-defining ice cream shop Ruby Scoops. "We are now at a place where when houses are listed in Northside, we are in there as a perk, 'you can walk to Ruby Scoops,'" Kamara said about her ice cream shop's success. While sweet, the journey has not always been easy. Kamara opens up about the challenges that come with running her small businesses, the sometimes harsh reality of everyone's favorite reality cooking shows. and the planning of her upcoming wedding. Of course she also breaks down the science behind her crowd-pleasing Duke's Mayo ice cream treats. This episode of Eat It, Virginia is presented by Duke's Mayo Hot Tomato Summer July 24-30, 2023.See omnystudio.com/listener for privacy information.

A lot has happened to Rabia Kamara since she first appeared on Eat It, Virginia in August 2020. In fact, that first interview took place before Kamara even opened her now Northside neighborhood-defining ice cream shop Ruby Scoops. "We are now at a place where when houses are listed in Northside, we are in there as a perk, 'you can walk to Ruby Scoops,'" Kamara said about her ice cream shop's success. While sweet, the journey has not always been easy. Kamara opens up about the challenges that come with running her small businesses, the sometimes harsh reality of everyone's favorite reality cooking shows. and the planning of her upcoming wedding. Of course she also breaks down the science behind her crowd-pleasing Duke's Mayo ice cream treats. This episode of Eat It, Virginia is presented by <a href="https://dukesmayo.com/pages/hot-tomato-summer" rel="nofollow" target="_blank">Duke's Mayo Hot Tomato Summer July 24-30, 2023.</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Rabia Kamara: Ruby Scoops and Suzy Sno  presented by Duke's Mayo Hot Tomato Summer

Bobby Kruger

Bobby Kruger has managed or owned multiple Richmond-area restaurants and venues, but he got his start as a teenager at the Applebee's in Chester. "One of the bartenders that I worked with there, ended up coming up and getting a job in Richmond at a place called Surfish Station, which was where Bandito's is now," Kruger said as he retraced his steps in the Richmond restaurant industry. "When I was 18, I left Applebee's and got a job there as a server. And that was my first Richmond restaurant job." From there Kruger followed mentor Holly Green to Julep's where he learned about upscaling dining and bartending. "It was a high-standard environment, but they really took care of me and taught me a lot of stuff," he said.  Then came a short-lived stint running the Fan House.  "I looked at it for a long time as a failure, that my first restaurant ownership didn't last that long. But I feel like I learned as much there in less than a year than I learned anywhere else for as long as I've been, he said. That newfound knowledge eventually led Kruger to open The Hoff with Carter Snipes in Scott's Addition. "That was a huge project. A 10,000-square foot building, three levels, four bars, four different concepts inside of it," Kruger said. "Our first year of business, the amount of revenue we did by the third year of business, we had done a 1,000% increase in revenue. And so then, you know, in 2019, we decided to take a swing on Brambly Park." Kruger and his team secured the Scott's Addition property that became Brambly Park winery in November 2019. Then came 2020.  "We had a plan in place, some of which we held true to, but COVID really did change a lot of how I was planning on doing that place," he said. How did COVID change Brambly Park? Why did he swipe right on Alchemy Coffee? And what the heck is Bobby Kruger now doing in Chesterfield County? All that, and much more, on this episode of Eat It, Virginia! Eat It, Virginia is presented by Duke's Mayo Hot Tomato Summer July 24-30, 2023.See omnystudio.com/listener for privacy information.

Bobby Kruger has managed or owned multiple Richmond-area restaurants and venues, but he got his start as a teenager at the Applebee's in Chester. "One of the bartenders that I worked with there, ended up coming up and getting a job in Richmond at a place called Surfish Station, which was where Bandito's is now," Kruger said as he retraced his steps in the Richmond restaurant industry. "When I was 18, I left Applebee's and got a job there as a server. And that was my first Richmond restaurant job." From there Kruger followed mentor Holly Green to Julep's where he learned about upscaling dining and bartending. "It was a high-standard environment, but they really took care of me and taught me a lot of stuff," he said.  Then came a short-lived stint running the Fan House.  "I looked at it for a long time as a failure, that my first restaurant ownership didn't last that long. But I feel like I learned as much there in less than a year than I learned anywhere else for as long as I've been, he said. That newfound knowledge eventually led Kruger to open The Hoff with Carter Snipes in Scott's Addition. "That was a huge project. A 10,000-square foot building, three levels, four bars, four different concepts inside of it," Kruger said. "Our first year of business, the amount of revenue we did by the third year of business, we had done a 1,000% increase in revenue. And so then, you know, in 2019, we decided to take a swing on Brambly Park." Kruger and his team secured the Scott's Addition property that became Brambly Park winery in November 2019. Then came 2020.  "We had a plan in place, some of which we held true to, but COVID really did change a lot of how I was planning on doing that place," he said. How did COVID change Brambly Park? Why did he swipe right on Alchemy Coffee? And what the heck is Bobby Kruger now doing in Chesterfield County? All that, and much more, on this episode of Eat It, Virginia! Eat It, Virginia is presented by <a href="https://dukesmayo.com/pages/hot-tomato-summer" rel="nofollow" target="_blank">Duke's Mayo Hot Tomato Summer July 24-30, 2023.</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Bobby Kruger: Brambly Park presented by Duke's Mayo Hot Tomato Summer

Devin Rose

Devin Rose was born and raised in a restaurant family in the town of White Stone, Virginia. So it makes perfect sense that Devin and his wife Katie now own and operate one of the most acclaimed restaurants in that town -- Adrift. In fact, Robey Martin called Adrift the best, little-known, restaurant in Virginia.   "There's just an incredible care and detail to the food," Martin said of Adrift, four years after that article was written, on this week's Eat It Virginia podcast. "I'm always utterly impressed." Rose said owning a restaurant and raising his son in his hometown has been a dream. But the road back home wasn't straight and included stops at The Inn at Little Washington and the Central Coast of California. We hope you enjoy learning more about the Roses and their restaurant Adrift. On the podcast, Scott and Rodey also talked about Anthem LemonAid and the Restaurant Challenge sponsored by CBS. Restaurants are invited to create a lemon-inspired dish or drink to sell anytime now through July 23, 2023. After restaurants donate a portion of the proceeds at the end of the event, the business that raises the most money will win an advertising package from CBS 6 valued at over $1,500. Message us if you plan to participate or have any questions. Also, Scott and Robey are emceeing the Positively Delicious dining event on July 15, 2023. The event raises money for The Positive Vibe Foundation.  The foundation provides pre-employment training, job skills, and community to young adults with disabilities. You can support the foundation. learn more about the event, and buy tickets here. See omnystudio.com/listener for privacy information.

Devin Rose was born and raised in a restaurant family in the town of White Stone, Virginia. So it makes perfect sense that Devin and his wife Katie now own and operate one of the most acclaimed restaurants in that town -- Adrift. In fact, <a href="https://www.wtvr.com/podcast/2019/05/28/adrift-restaurant" rel="nofollow" target="_blank">Robey Martin called Adrift the best, little-known, restaurant in Virginia</a>.   "There's just an incredible care and detail to the food," Martin said of Adrift, four years after that article was written, on this week's Eat It Virginia podcast. "I'm always utterly impressed." Rose said owning a restaurant and raising his son in his hometown has been a dream. But the road back home wasn't straight and included stops at The Inn at Little Washington and the Central Coast of California. We hope you enjoy learning more about the Roses and their restaurant Adrift. On the podcast, Scott and Rodey also talked about <a href="https://www.anthemlemonaidrichmond.com/" rel="nofollow" target="_blank">Anthem LemonAid</a> and the Restaurant Challenge sponsored by CBS. Restaurants are invited to create a lemon-inspired dish or drink to sell anytime now through July 23, 2023. After restaurants donate a portion of the proceeds at the end of the event, the business that raises the most money will win an advertising package from CBS 6 valued at over $1,500.<a href="https://www.instagram.com/eatitvirginia/" rel="nofollow" target="_blank"></a> <a href="https://www.instagram.com/eatitvirginia/" rel="nofollow" target="_blank">Message us</a> if you plan to participate or have any questions. Also, Scott and Robey are emceeing the <a href="https://www.facebook.com/events/273162328416299/?__cft__[0]=AZUTujJfHaszPZvsqQbamheGnbsNdyyUho5pqLkq803payLlqDU8bXYdx678424G76RCSNqUEUb97Ot6jEKeGjCuspOfmY0zNPx6238O4g_fCkFoWIViKny3NJD7OezrmDWfQ0eZuTLCpdhku4E8tQUNA8gbQ3AUzRqYv-3IIXHKyUxG2nly3w4GY4tW3UZOIDQ&amp;__tn__=-UK*F" rel="nofollow" target="_blank">Positively Delicious</a> dining event on July 15, 2023. The event raises money for <a href="https://www.facebook.com/positivevibefoundation" rel="nofollow" target="_blank">The Positive Vibe Foundation. </a> The foundation provides pre-employment training, job skills, and community to young adults with disabilities. You can support the foundation. learn more about the event, and buy tickets <a href="https://www.positiveviberva.org/events" rel="nofollow" target="_blank">here</a>. See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Devin Rose: Adrift

After 100+ episodes, "Eat It, Virginia" finally put the focus on condiments. And what better condiment to feature than Richmond, Virginia-based Duke's Mayo? Founded more than 100 years ago in South Carolina, the Richmond, Virginia-based C.F. Sauer Company bought the brand in 1929. Over the generations, Duke's Mayo has become synonymous with Southern cooking. These days, Duke's is the fastest-growing mayo brand in the country, brand manager Rebecca Lupesco said. "Our team is based in Richmond. We work with a creative agency here in Richmond. We are all over the South and actually, we're national because Kroger has just taken the brand on a national level," Lupesco said. "But we advertise and market the brand all over the Southeast." The job of marketing the mayo, Lupesco said, is making it relevant to current culture. "We have [Duke's] diehards who literally get Duke's tattoos on their bodies. And so it's really just celebrating our fans, celebrating the product, celebrating the chefs that use us and telling stories and really fun and meaningful ways," she said. One story-telling vehicle Duke's uses is an event they call Hot Tomato Summer. From July 24 - 30, restaurants in Richmond, Greenville, South Carolina, Charlotte, North Carolina, and Charleston, South Carolina will feature dishes that allow both Duke's and tomatoes to shine. "We started [Hot Tomato Summer] here in Richmond in 2021. It was really just a way to, coming out of the pandemic, drive traffic and fun back to some of the restaurants and really help our core customers," she said. "All the restaurants who were involved in it really liked it. So we brought it back last year, for year two, and expanded to Greenville. And then this year, we are expanding into two more cities." College football is another big branding opportunity for Duke's. This year the Duke’s Mayo Classic college football game will air Saturday, September 2 at 7:30 p.m. The Duke’s Mayo Bowl will air on December 27 at 5:30 p.m. As per tradition, the winning coach will have mayo dumper on their head. Listen to the podcast to hear how that messy tradition began.    See omnystudio.com/listener for privacy information.

After 100+ episodes, "Eat It, Virginia" finally put the focus on condiments. And what better condiment to feature than Richmond, Virginia-based Duke's Mayo? Founded more than 100 years ago in South Carolina, the Richmond, Virginia-based C.F. Sauer Company bought the brand in 1929. Over the generations, Duke's Mayo has become synonymous with Southern cooking. These days, Duke's is the fastest-growing mayo brand in the country, brand manager Rebecca Lupesco said. "Our team is based in Richmond. We work with a creative agency here in Richmond. We are all over the South and actually, we're national because Kroger has just taken the brand on a national level," Lupesco said. "But we advertise and market the brand all over the Southeast." The job of marketing the mayo, Lupesco said, is making it relevant to current culture. "We have [Duke's] diehards who literally get Duke's tattoos on their bodies. And so it's really just celebrating our fans, celebrating the product, celebrating the chefs that use us and telling stories and really fun and meaningful ways," she said. One story-telling vehicle Duke's uses is an event they call <a href="https://dukesmayo.com/pages/hot-tomato-summer" rel="nofollow" target="_blank">Hot Tomato Summer</a>. From July 24 - 30, restaurants in Richmond, Greenville, South Carolina, Charlotte, North Carolina, and Charleston, South Carolina will feature dishes that allow both Duke's and tomatoes to shine. "We started [Hot Tomato Summer] here in Richmond in 2021. It was really just a way to, coming out of the pandemic, drive traffic and fun back to some of the restaurants and really help our core customers," she said. "All the restaurants who were involved in it really liked it. So we brought it back last year, for year two, and expanded to Greenville. And then this year, we are expanding into two more cities." College football is another big branding opportunity for Duke's. This year the Duke’s Mayo Classic college football game will air Saturday, September 2 at 7:30 p.m. The Duke’s Mayo Bowl will air on December 27 at 5:30 p.m. As per tradition, the winning coach will have mayo dumper on their head. Listen to the podcast to hear how that messy tradition began. <ul></ul> <ul> <ul></ul> </ul>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

The Story Behind Duke's Mayo and Hot Tomato Summer

Joe Lajoie

Is it possible that the best pizza in Richmond is served out of a truck? Eat It, Virginia podcast co-host and Virginia food critic Robey Martin said yes, it's 100 percent possible. The pizza Joe Lajoie creates in a truck for River City Wood Fire Pizza consistently ranks among the best slices in town. But don't ask Joe if he thinks his pizza is the best in Richmond. "Often people say, 'Do you want to be the best pizza in Richmond?' I go, 'Never,' River City Wood River Pizza boss Joe Lajoie said. "When they ask why not, I say I want to be one of the best pizzas in Richmond because I love Richmond. I've lived here all my life. It's collective. I want it to be a big borough or a big neighborhood, right? And you can't have that if you start off with the chest pounding." For the last 10 years, the construction worker turned sheriff's deputy turned pizza chef has been baking pizza pies out of his food truck at weddings, concerts, and other events around Virginia. He said pizza is much more than toppings, sauce, and crust. "Pizza is tied to memories," he said."You remember being a kid and sitting at the bar and getting a slice. People have this belief of what good pizza is and I personally think that they'll eat something and go that's not as good as this one, and a lot of that is because the memories are not tied to it." On this episode of Eat It, Virginia, Lajoie shared his success story and the scary moments that happened during COVID when he turned online ordering on. "COVID was the dragon, we had to learn how to drive," he said. "We turn [online ordering] on and everybody has a cash register [smartphone] in their hand. And within nine minutes we hit $1,800 in orders. I'm like, shut it off! They're big family orders, nobody's getting where they go, and everybody's ordering like crazy. I'm like, holy crap, this is nuts." See omnystudio.com/listener for privacy information.

Is it possible that the best pizza in Richmond is served out of a truck? Eat It, Virginia podcast co-host and Virginia food critic Robey Martin said yes, it's 100 percent possible. The pizza Joe Lajoie creates in a truck for <a href="https://www.rivercitywoodfire.com/" rel="nofollow" target="_blank">River City Wood Fire Pizza</a> consistently ranks among the best slices in town. But don't ask Joe if he thinks his pizza is the best in Richmond. "Often people say, 'Do you want to be the best pizza in Richmond?' I go, 'Never,' River City Wood River Pizza boss Joe Lajoie said. "When they ask why not, I say I want to be one of the best pizzas in Richmond because I love Richmond. I've lived here all my life. It's collective. I want it to be a big borough or a big neighborhood, right? And you can't have that if you start off with the chest pounding." For the last 10 years, the construction worker turned sheriff's deputy turned pizza chef has been baking pizza pies out of his food truck at weddings, concerts, and other events around Virginia. He said pizza is much more than toppings, sauce, and crust. "Pizza is tied to memories," he said."You remember being a kid and sitting at the bar and getting a slice. People have this belief of what good pizza is and I personally think that they'll eat something and go that's not as good as this one, and a lot of that is because the memories are not tied to it." On this episode of Eat It, Virginia, Lajoie shared his success story and the scary moments that happened during COVID when he turned online ordering on. "COVID was the dragon, we had to learn how to drive," he said. "We turn [online ordering] on and everybody has a cash register [smartphone] in their hand. And within nine minutes we hit $1,800 in orders. I'm like, shut it off! They're big family orders, nobody's getting where they go, and everybody's ordering like crazy. I'm like, holy crap, this is nuts." See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Joe Lajoie: River City Wood Fire Pizza

Erin Keene

A veteran of New York City's fine dining world, the pandemic forced Erin Keene to take a step back and reset her life. That reset landed the Pennsylvania native in Richmond, Virginia, where she opened Second Bottle Wine Shop in Richmond's Church Hill neighborhood. "I was in a place where I was ready for a big jump. Life as I knew it had really just shut off [in New York City]. In that time, I started formulating the plans for this wine shop," Keene said. "While I was on the journey to find where the best place or where the best fit would be for it, I had a camping trip planned down here to visit a good friend of mine. We're sitting around the campfire and she's like, 'What about Richmond?' It was like huge fireworks. I had never thought about it as a place that I wanted to live. But all of a sudden, I was like, it makes so much sense in so many ways." Keene made the move to Richmond in 2020 and opened Second Bottle on N. 27th Street in Church Hill in 2021. "I was very struck by Church Hill," Keene said about her decision to locate in that particular Richmond neighborhood. "The green space was a big part of that. I have a dog, so that was appealing, all these parks that are very close by, within walking distance. And then the food scene really. What I had experienced of it was exciting The fear of leaving New York is always that you'll be bored or there won't be enough things to excite you and I didn't feel like that would be the case here. And that is exactly what I've experienced." For people who don't live in the neighborhood and are unsure whether it's worth a drive to Church Hill to buy wine, Keene offered this pitch. "One of the biggest things we offer, or what we aim to offer, is our service and hospitality while you're here," she said. "If it's the end of a long day, and you don't want to talk to anyone you don't have to, but myself and Garrett, who works with me, strive to get to know you and get to know your palate and what you like to drink and what you like to cook and what you've had before that you liked or maybe didn't like, so that you get that customized service or help when you come in. It's what love about it, actually."See omnystudio.com/listener for privacy information.

A veteran of New York City's fine dining world, the pandemic forced Erin Keene to take a step back and reset her life. That reset landed the Pennsylvania native in Richmond, Virginia, where she opened Second Bottle Wine Shop in Richmond's Church Hill neighborhood. "I was in a place where I was ready for a big jump. Life as I knew it had really just shut off [in New York City]. In that time, I started formulating the plans for this wine shop," Keene said. "While I was on the journey to find where the best place or where the best fit would be for it, I had a camping trip planned down here to visit a good friend of mine. We're sitting around the campfire and she's like, 'What about Richmond?' It was like huge fireworks. I had never thought about it as a place that I wanted to live. But all of a sudden, I was like, it makes so much sense in so many ways." Keene made the move to Richmond in 2020 and opened Second Bottle on N. 27th Street in Church Hill in 2021. "I was very struck by Church Hill," Keene said about her decision to locate in that particular Richmond neighborhood. "The green space was a big part of that. I have a dog, so that was appealing, all these parks that are very close by, within walking distance. And then the food scene really. What I had experienced of it was exciting The fear of leaving New York is always that you'll be bored or there won't be enough things to excite you and I didn't feel like that would be the case here. And that is exactly what I've experienced." For people who don't live in the neighborhood and are unsure whether it's worth a drive to Church Hill to buy wine, Keene offered this pitch. "One of the biggest things we offer, or what we aim to offer, is our service and hospitality while you're here," she said. "If it's the end of a long day, and you don't want to talk to anyone you don't have to, but myself and Garrett, who works with me, strive to get to know you and get to know your palate and what you like to drink and what you like to cook and what you've had before that you liked or maybe didn't like, so that you get that customized service or help when you come in. It's what love about it, actually."See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Erin Keene: Second Bottle Wine Shop

Jesse Wykle

It did not take long for Jesse Wykle and his restaurant Aloha Snacks to make an impact in Virginia Beach, Virginia. Months after he opened Aloha Snacks in 2018, Food Network Star Bobby Flay's producers called and invited Wykle onto the hit show "Beat Bobby Flay." Wykle defeated the Iron Chef by challenging Bobby Flay in a battle over the Filipino favorite lumpia. Back home in Virginia Beach, Wykle's food at Aloha Snacks is heavily influenced by Asian and Hawaiian cuisine and his own Southern roots.  "You can put anything in a sushi roll. We've got some poke bowls with fried green tomatoes, which we call the farmer's poke, a little coconut aoli, some pressed mango, and some salmon," Wykle said about one of the dishes he serves at Aloha Snacks in Virginia Beach. Wykle sits on boards working to improve the Virginia Beach business community and hopes to see many new customers when the Something in the Water festival returns to Virginia Beach April 28 thru April 30. Aloha Snacks is located at 501 Laskin Road in Virginia Beach, Virginia.See omnystudio.com/listener for privacy information.

It did not take long for Jesse Wykle and his restaurant Aloha Snacks to make an impact in Virginia Beach, Virginia. Months after he opened Aloha Snacks in 2018, Food Network Star Bobby Flay's producers called and invited Wykle onto the hit show "Beat Bobby Flay." Wykle defeated the Iron Chef by challenging Bobby Flay in a battle over the Filipino favorite lumpia. Back home in Virginia Beach, Wykle's food at Aloha Snacks is heavily influenced by Asian and Hawaiian cuisine and his own Southern roots.  "You can put anything in a sushi roll. We've got some poke bowls with fried green tomatoes, which we call the farmer's poke, a little coconut aoli, some pressed mango, and some salmon," Wykle said about one of the dishes he serves at Aloha Snacks in Virginia Beach. Wykle sits on boards working to improve the Virginia Beach business community and hopes to see many new customers when the <a href="https://somethinginthewater.com/" rel="nofollow" target="_blank">Something in the Water</a> festival returns to Virginia Beach April 28 thru April 30. <a href="https://alohasnacksvb.com/" rel="nofollow" target="_blank">Aloha Snacks</a> is located at 501 Laskin Road in Virginia Beach, Virginia.See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Jesse Wykle: Aloha Snacks

Bill Cavender makes award-winning mead at Black Heath Meadery in Richmond, Virginia. His business in Scott's Addition recently celebrated its eighth birthday. Cavender discussed the beginnings of Black Heath Meadery on a recent episode of the Eat It, Virginia podcast with Scott Wise and Robey Martin. Black Heath Meadery  1313 Altamont Ave. Richmond, VA 23230See omnystudio.com/listener for privacy information.

Bill Cavender makes award-winning mead at Black Heath Meadery in Richmond, Virginia. His business in Scott's Addition recently celebrated its eighth birthday. Cavender discussed the beginnings of Black Heath Meadery on a recent episode of the Eat It, Virginia podcast with Scott Wise and Robey Martin. Black Heath Meadery 1313 Altamont Ave. Richmond, VA 23230See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Bill Cavender: Black Heath Meadery

Eat It, Virginia! is a deep dive into the food, restaurants, and dining trends of Richmond, Virginia and spots around the Commonwealth. 

Dang Scott just revealed his true feelings about how much he detests making this podcast (in the DC food critic episode). Sadly it shows. Robert is full of herself and obnoxious. How much is she paying WTVR to distribute this drivel?

The worst

Loved the Richmond experience episode! Sam is great and it makes me excited about my city!

Loved the Richmond experience episode!

Eat It, Virginia! is a deep dive into the food, restaurants, and dining trends of Richmond, Virginia and spots around the Commonwealth.

Eat It, Virginia!

It was not so long ago that River City Roll owner and Richmond native Rob Long was an investment banker who hated his job. So, he got out of the office and did something about it."Corporate America wasn't really for me," Long told Scott and Robey on the CBS 6 food podcast Eat It, Virginia! "I lived in three other cities across the country and they all had concepts similar to River City Roll. I saw them and spent a lot of money at them when I lived there. So when I moved back to Richmond, I actually moved into the Cookie Factory Lofts. And the acreage that [River City Roll] is on now was kind of a dilapidated old parking lot. And I was like, somebody is going to do this in Richmond. I don't particularly care for corporate America or my current job. So I'm going to take the leap of faith."And it was quite a leap. With neither restaurant experience nor an impressive bowling average, Long opened River City Roll on Myers Street, off Arthur Ashe Boulevard, in 2018.The concept combines an upscale bowling environment (think leather seats and playful lighting) with elevated dining options not typically expected at a bowling alley.Since this is a food podcast, it's that menu which drew our interest. The man behind the menu is Chef Brad Slemaker."I couldn't do it without Brad Slemaker our chef," Long said. "He's just so talented. I mean he's trained under the best. So he was Walter Bundy sous chef at Lemaire. So, you know, Walter, I would say is, you know, one of the people I respect the most in the city. Shagbark [Bundy's current restaurant] is where I eat for my birthday every year. And for us to get Brad and give him kind of his own kitchen, he's really doing a great job."While wood-fired pizzas remain River City Roll's number one seller, Long highlighted other menu items such as Chef Brad's pork belly steamed buns and the truffle fries."[Chef Brad has] tried to take the truffle fries off the menu the last three times and it's just the only time I give him a firm 'no.' They're probably also the biggest culprit for why I've gained 15 pounds since we've opened," Long laughed. "The ginger glazed chicken bowl is something I eat four to five times a week. I've convinced myself that it's somewhat healthy, which it is. But that that's my go-to. The new tuna dish which he's going to do on the next menu is incredible. Sesame crusted tuna, which I'm a big fan of. Our burger is underrated. I think his take on the Mexican shrimp cocktail is really cool and different."In addition to food, drink, and bowling, River City Roll bring music to Scott's Addition. The venue hosted a dozen concerts both inside the alley and out in the expansive parking lot. Long hopes to bring even more acts to town in 2020."We had over 1,200 people here for Robert Randolph on our outdoor stage," he said. "We have had other acts like Andy Frasco who played at Lockn and Chris Jacobs played outside. The Wailers played inside."River City Roll made local headlines in 2019 when Long and his team opened Tommie's patio - a space dedicated with a Richmond's dog whose abusive death captured the community's hearts. When guests order a TOMMIETAIL cocktail, a portion of the proceeds goes to Richmond Animal Care and Control (RACC)."We wanted to think of a way that we could honor Tommie, but as well continue to support RACC in an ongoing fashion. So, the original debut of Tommie's patio, I think we raised close to $7,000," Long said. "But you know, sales on Tommie's patio get donated to RACC every month. So it's not just a one time thing. It's a kind of a constant thing."Long hopes River City Roll remains a constant choice for Richmonders looking to have fun in the city. Email EatItVirginia@gmail.com to provide podcast feedback and suggest guests for future shows.See omnystudio.com/listener for privacy information.

It was not so long ago that River City Roll owner and Richmond native Rob Long was an investment banker who hated his job. So, he got out of the office and did something about it."Corporate America wasn't really for me," Long told Scott and Robey on the CBS 6 food podcast Eat It, Virginia! "I lived in three other cities across the country and they all had concepts similar to River City Roll. I saw them and spent a lot of money at them when I lived there. So when I moved back to Richmond, I actually moved into the Cookie Factory Lofts. And the acreage that [River City Roll] is on now was kind of a dilapidated old parking lot. And I was like, somebody is going to do this in Richmond. I don't particularly care for corporate America or my current job. So I'm going to take the leap of faith."And it was quite a leap. With neither restaurant experience nor an impressive bowling average, Long opened River City Roll on Myers Street, off Arthur Ashe Boulevard, in 2018.The concept combines an upscale bowling environment (think leather seats and playful lighting) with elevated dining options not typically expected at a bowling alley.Since this is a food podcast, it's that menu which drew our interest. The man behind the menu is Chef Brad Slemaker."I couldn't do it without Brad Slemaker our chef," Long said. "He's just so talented. I mean he's trained under the best. So he was Walter Bundy sous chef at Lemaire. So, you know, Walter, I would say is, you know, one of the people I respect the most in the city. Shagbark [Bundy's current restaurant] is where I eat for my birthday every year. And for us to get Brad and give him kind of his own kitchen, he's really doing a great job."While wood-fired pizzas remain River City Roll's number one seller, Long highlighted other menu items such as Chef Brad's pork belly steamed buns and the truffle fries."[Chef Brad has] tried to take the truffle fries off the menu the last three times and it's just the only time I give him a firm 'no.' They're probably also the biggest culprit for why I've gained 15 pounds since we've opened," Long laughed. "The ginger glazed chicken bowl is something I eat four to five times a week. I've convinced myself that it's somewhat healthy, which it is. But that that's my go-to. The new tuna dish which he's going to do on the next menu is incredible. Sesame crusted tuna, which I'm a big fan of. Our burger is underrated. I think his take on the Mexican shrimp cocktail is really cool and different."In addition to food, drink, and bowling, River City Roll bring music to Scott's Addition. The venue hosted a dozen concerts both inside the alley and out in the expansive parking lot. Long hopes to bring even more acts to town in 2020."We had over 1,200 people here for Robert Randolph on our outdoor stage," he said. "We have had other acts like Andy Frasco who played at Lockn and Chris Jacobs played outside. The Wailers played inside."River City Roll made local headlines in 2019 when Long and his team opened Tommie's patio - a space dedicated with a Richmond's dog whose abusive death captured the community's hearts. When guests order a TOMMIETAIL cocktail, a portion of the proceeds goes to Richmond Animal Care and Control (RACC)."We wanted to think of a way that we could honor Tommie, but as well continue to support RACC in an ongoing fashion. So, the original debut of Tommie's patio, I think we raised close to $7,000," Long said. "But you know, sales on Tommie's patio get donated to RACC every month. So it's not just a one time thing. It's a kind of a constant thing."Long hopes River City Roll remains a constant choice for Richmonders looking to have fun in the city. Email EatItVirginia@gmail.com to provide podcast feedback and suggest guests for future shows.See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Keeping the River City rolling

For thousands of people in Virginia, Belle Isle is a historic location turned gathering place to run, hike, bike, or just relax on the James River rocks. But if Vince Riggi and Brian Marks have their way, Belle Isle will be known around the country for much, much more. Riggi and Marks are brothers-in-law who created Belle Isle Moonshine, a Richmond-based spirit. In this week's episode of "Eat It, Virginia!" the founders of Belle Isle Moonshine tell Robey and Scott how a dream shared over drinks as friends became a full-on family affair. They also discussed the decision behind launching Belle Isle's new brand of canned cocktails and answered their most frequently asked questions: 1) What is moonshine? 2) Does it taste good? 3) What the hell do I do with it? Plus, Robey goes old school -- literally -- bringing up high school experiences she shared with Brian.See omnystudio.com/listener for privacy information.

For thousands of people in Virginia, Belle Isle is a historic location turned gathering place to run, hike, bike, or just relax on the James River rocks. But if Vince Riggi and Brian Marks have their way, Belle Isle will be known around the country for much, much more. Riggi and Marks are brothers-in-law who created Belle Isle Moonshine, a Richmond-based spirit. In this week's episode of "<a href="https://wtvr.com/category/Podcasts/" rel="nofollow" target="_blank">Eat It, Virginia!</a>" the founders of Belle Isle Moonshine tell <a href="https://www.instagram.com/callmerobey/" rel="nofollow" target="_blank">Robey</a> and <a href="https://www.instagram.com/scott_wise/" rel="nofollow" target="_blank">Scott</a> how a dream shared over drinks as friends became a full-on family affair. They also discussed the decision behind launching Belle Isle's new brand of canned cocktails and answered their most frequently asked questions: 1) What is moonshine? 2) Does it taste good? 3) What the hell do I do with it? Plus, Robey goes old school -- literally -- bringing up high school experiences she shared with Brian.See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Vince Riggi and Brian Marks: Belle Isle Moonshine

When Ronnie Logan lost his job at age 57, he was not sure what to do to provide for his family. So, he decided to follow his heart. "A whole lotta men don't really get to do what they're called to do," Ronnie Logan said. "I think, if you can do that, man, that's one of the biggest things in life, to do something you love." Logan combined his love for cooking with his love for his family and created Ronnie's BBQ, now located in his hometown of Varina, Virginia. "I just love Varina," he said. "Most of the people born in Varina, love Varina. Most of the friends I grew up with are still in Varina. Varina is just heaven here in Richmond." After 10 years making some of the best BBQ in Virginia, Logan remains the heart, soul, and BIG SMILE behind Ronnie's BBQ. He sat down with Scott and Robey to share his inspirational story on the "Eat It, Virginia!" podcast. During the conversation, he talked about his leap of faith, his love for Varina, and how Food Network nearly put him out of business.  Restaurants, people, and events mentioned in the podcast include: The Original Ronnie's BBQ Manchu Bateau L'opossum Barrel Thief Wine Shop and Cafe Millie's Diner Shagbark Lucy's Restaurant Parterre Greek on Cary Lemaire Bookbinder's Seafood &amp; Steakhouse En Su Boca Ipanema Cafe Real Local RVA Ronnie Logan of The Original Ronnie's BBQ Booth Hardy of Barrel Thief Wine Shop and Cafe David Shannon of L'opossum Delilah Winder author of "Delilah's Everyday Soul: Southern Cooking With Style" Walter Bundy of ShagbarkSee omnystudio.com/listener for privacy information.

When Ronnie Logan lost his job at age 57, he was not sure what to do to provide for his family. So, he decided to follow his heart. "A whole lotta men don't really get to do what they're called to do," Ronnie Logan said. "I think, if you can do that, man, that's one of the biggest things in life, to do something you love." Logan combined his love for cooking with his love for his family and created Ronnie's BBQ, now located in his hometown of Varina, Virginia. "I just love Varina," he said. "Most of the people born in Varina, love Varina. Most of the friends I grew up with are still in Varina. Varina is just heaven here in Richmond." After 10 years making some of the best BBQ in Virginia, Logan remains the heart, soul, and BIG SMILE behind Ronnie's BBQ. He sat down with Scott and Robey to share his inspirational story on the "Eat It, Virginia!" podcast. During the conversation, he talked about his leap of faith, his love for Varina, and how Food Network nearly put him out of business.  Restaurants, people, and events mentioned in the podcast include: <a href="https://www.facebook.com/OriginalRonniesBBQ/" rel="nofollow" target="_blank">The Original Ronnie's BBQ</a> <a href="https://www.facebook.com/Manchufoodtruck/" rel="nofollow" target="_blank">Manchu</a> <a href="https://www.restaurantbateau.com/" rel="nofollow" target="_blank">Bateau</a> <a href="http://www.lopossum.com/" rel="nofollow" target="_blank">L'opossum</a> <a href="http://www.barrelthiefwine.com/" rel="nofollow" target="_blank">Barrel Thief Wine Shop and Cafe</a> <a href="http://milliesdiner.com/" rel="nofollow" target="_blank">Millie's Diner</a> <a href="https://www.shagbarkrva.com/" rel="nofollow" target="_blank">Shagbark</a> <a href="https://lucys2st.com/" rel="nofollow" target="_blank">Lucy's Restaurant</a> <a href="https://www.richmond.com/food-drink/restaurant-news/parterre-restaurant-is-opening-in-linden-row-inn-in-downtown/article_ce06089d-b581-51b3-8c59-953b605e98f7.html" rel="nofollow" target="_blank">Parterre</a> <a href="https://www.greekoncaryrva.com/" rel="nofollow" target="_blank">Greek on Cary</a> <a href="https://www.jeffersonhotel.com/dine/lemaire" rel="nofollow" target="_blank">Lemaire</a> <a href="https://www.bookbindersrichmond.com/" rel="nofollow" target="_blank">Bookbinder's Seafood &amp; Steakhouse</a> <a href="https://www.ensuboca.com/" rel="nofollow" target="_blank">En Su Boca</a> <a href="https://www.ipanemaveg.com/" rel="nofollow" target="_blank">Ipanema Cafe</a> <a href="https://reallocalrva.com/event/real-local-rvas-august-meeting-with-eat-it-virginia-and-va-foodie/" rel="nofollow" target="_blank">Real Local RVA</a> Ronnie Logan of The Original Ronnie's BBQ Booth Hardy of Barrel Thief Wine Shop and Cafe David Shannon of L'opossum Delilah Winder author of "Delilah's Everyday Soul: Southern Cooking With Style" Walter Bundy of ShagbarkSee <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Ronnie Logan: The Original Ronnie's BBQ

Paige Healy has a lot on her mind and she is not keeping it inside. As Chief Creative Officer at Richmond, Virginia-based HOUSEpitality, it falls on Healy to set the vibe at her family's collection of restaurants: The Boathouse, Casa Del Barco, and the recently-opened Island Shrimp Co."The atmosphere, the food, the plating, the way you're greeted, the way the voice message sounds, all of that stuff," Healy said about her impact on the properties which dot Central Virginia. "I like to have my hand in that, and with the big team we're able to shape and steer and create concepts that I feel like have full personalities versus you know, personalities that are one dimensional."On this week's episode of Eat It, Virginia!, Healy told Scott and Robey how previous life experiences now help her tell specific stories through her family's restaurants."I started guiding tours in the Grand Canyon, so I learned in that experience how to tell stories," she said. "So when you bring somebody out to the Grand Canyon, they can look at the Grand Canyon, and they can see it, but they don't really appreciate it, usually, until you've given them some sort of context to understand like, have their brain actually understand the entire magnitude of what's in front of them."Healy said she applied that philosophy when setting the aesthetic at Island Shrimp Co. -- an Instagram-ready restaurant that opened in Chesterfield Towne Center."One thing we did was we built the exterior of the restaurant out of 13 shipping containers. So we felt like the restaurant has a story to tell and the story is that the shipping containers have seen things, they have been on those waters, they have traveled from port city to port city on long ocean stretches, and they do a great job of reflecting that same depth of flavor that we want to reflect in our menu in kind of the dings and dents in history that they bring to us," she said. "Then we wanted to make sure that this kind of port-to-plate concept has memories that are evoked for people who have been on that amazing vacation and they get that every time they walk in.""Our vision for this restaurant was to transport people to the last time that their toes were in the sand, coconut trees were over their head, and they were staring at turquoise blue waters," she continued. "We want to make sure that we have elements that visually reflect those colors, that vibrancy, and that experience because a visual reminder can trigger a memory, but then also the smells and tastes that trigger that memory."Healy also discussed her less-than-glamorous entry into the family business, the plan she and her brothers have to lead HOUSEpitality into the future, and the fateful trip to Italy where she met a woman who led her to her future husband."We started getting coffee and hanging out and chatting and then one time I saw her on the boardwalk, walking arm in arm with this gorgeous guy," Healy recalled. "So I went up to her very confidently and said, 'oh my God, he's so cute' and she quickly told me that that was her cousin and she set us up on a date and he picked me up on his motorcycle and then I was his forever."Click here to reach Eat It, Virginia! to suggest future podcast guests.See omnystudio.com/listener for privacy information.

Paige Healy has a lot on her mind and she is not keeping it inside. As Chief Creative Officer at Richmond, Virginia-based HOUSEpitality, it falls on Healy to set the vibe at her family's collection of restaurants: The Boathouse, Casa Del Barco, and the recently-opened Island Shrimp Co."The atmosphere, the food, the plating, the way you're greeted, the way the voice message sounds, all of that stuff," Healy said about her impact on the properties which dot Central Virginia. "I like to have my hand in that, and with the big team we're able to shape and steer and create concepts that I feel like have full personalities versus you know, personalities that are one dimensional."On this week's episode of <a href="https://wtvr.com/category/Podcasts/" rel="nofollow" target="_blank">Eat It, Virginia!</a>, Healy told <a href="https://www.instagram.com/scott_wise/" rel="nofollow" target="_blank">Scott</a> and <a href="https://www.instagram.com/callmerobey/" rel="nofollow" target="_blank">Robey</a> how previous life experiences now help her tell specific stories through her family's restaurants."I started guiding tours in the Grand Canyon, so I learned in that experience how to tell stories," she said. "So when you bring somebody out to the Grand Canyon, they can look at the Grand Canyon, and they can see it, but they don't really appreciate it, usually, until you've given them some sort of context to understand like, have their brain actually understand the entire magnitude of what's in front of them."Healy said she applied that philosophy when setting the aesthetic at Island Shrimp Co. -- an Instagram-ready restaurant that opened in Chesterfield Towne Center."One thing we did was we built the exterior of the restaurant out of 13 shipping containers. So we felt like the restaurant has a story to tell and the story is that the shipping containers have seen things, they have been on those waters, they have traveled from port city to port city on long ocean stretches, and they do a great job of reflecting that same depth of flavor that we want to reflect in our menu in kind of the dings and dents in history that they bring to us," she said. "Then we wanted to make sure that this kind of port-to-plate concept has memories that are evoked for people who have been on that amazing vacation and they get that every time they walk in.""Our vision for this restaurant was to transport people to the last time that their toes were in the sand, coconut trees were over their head, and they were staring at turquoise blue waters," she continued. "We want to make sure that we have elements that visually reflect those colors, that vibrancy, and that experience because a visual reminder can trigger a memory, but then also the smells and tastes that trigger that memory."Healy also discussed her less-than-glamorous entry into the family business, the plan she and her brothers have to lead HOUSEpitality into the future, and the fateful trip to Italy where she met a woman who led her to her future husband."We started getting coffee and hanging out and chatting and then one time I saw her on the boardwalk, walking arm in arm with this gorgeous guy," Healy recalled. "So I went up to her very confidently and said, 'oh my God, he's so cute' and she quickly told me that that was her cousin and she set us up on a date and he picked me up on his motorcycle and then I was his forever."<a href="mailto:EatItVirginia@gmail.com">Click here to reach Eat It, Virginia! to suggest future podcast guests</a>.See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Paige Healy: Island Shrimp Co.

Chris Fultz

Alex Graf

"There's no easy path in barbecue," ZZQ pit mistress Alex Graf told Scott Wise and Robey Martin on the "Eat It, Virginia!" podcast. But Graf and her husband, pitmaster Chris Fultz, sure make it look easy. A lot of hard work -- and mouth-watering food -- helped make their Richmond restaurant ZZQ a smash hit from the moment it opened its doors in 2018. Graf and Fultz shared the story of why and how they brought Texas barbecue to Virginia, discussed their many in-restaurant celebrity sightings, and spilled a secret about the absolute best day and time to order your ZZQ meal. Pull up a seat at the table, download the podcast, and hear the story behind one of Virginia's most honored new restaurants.See omnystudio.com/listener for privacy information.

"There's no easy path in barbecue," ZZQ pit mistress Alex Graf told Scott Wise and Robey Martin on the <a href="https://wtvr.com/category/podcasts/" rel="nofollow" target="_blank">"Eat It, Virginia!" podcast</a>. But Graf and her husband, pitmaster Chris Fultz, sure make it look easy. A lot of hard work -- and mouth-watering food -- helped make their Richmond restaurant ZZQ a smash hit from the<a href="https://wtvr.com/2018/02/16/zzq-lunch-break/" rel="nofollow" target="_blank"> moment it opened its doors</a> in 2018. Graf and Fultz shared the story of why and how they brought Texas barbecue to Virginia, discussed their many in-restaurant celebrity sightings, and spilled a secret about the absolute best day and time to order your ZZQ meal. Pull up a seat at the table, download the podcast, and hear the story behind one of Virginia's most honored new restaurants.See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Alex Graf and Chris Fultz: ZZQ

One of Virginia's finest restaurants is in what some might consider an unusual spot for a destination-worthy dining experience. But that is the case at Short Pump Town Center in far western Henrico County where Sandeep "Sunny" Baweja's Indian restaurant Lehja delights diners and racks up awards for both its mouth-watering dishes and expertly curated wine list."Our first thought was either [opening] in Carytown or the Fan," Sunny said when asked about choosing the location of his restaurant. "After looking for a location for a few months, we could not find the one which we liked. The one [we're looking for] should have parking space and the square, the design of the restaurant is supposed to be."On his first trip to Short Pump Town Center, he knew he found the right place."[Mall management] was so excited. They wanted to bring an ethnic place to the town center and they wanted something local," Sunny said. "It just worked out to perfection."On this week's episode of Eat It, Virginia! the James Beard nominated chef talks about his childhood in India and the decisions he made as a young man that put him on the path that eventually brought him to the United States and eventual open Lehja -- a restaurant named Richmond's Restaurant of the Year by Richmond Magazine."I'm lucky this is my passion and profession at the same time," Sunny said. "I enjoy every single thing. If I'm in the kitchen, I want to give 100 percent. If I'm at the bar, I want to make sure you tell this is the best drink... I love it all."Subscribe to Eat It, Virginia! on Apple Podcasts, Stitcher, or wherever you get your podcasts.Follow the pod on Facebook, Instagram, and Twitter.Places Mentioned on the PodcastLehjaNawab Indian CuisineShort Pump Town CenterAcaciaZZQJason AlleyJimmy SneadDale RitzerMel OzaEat It, Virginia!Robey MartinScott WiseSee omnystudio.com/listener for privacy information.

One of Virginia's finest restaurants is in what some might consider an unusual spot for a destination-worthy dining experience. But that is the case at Short Pump Town Center in far western Henrico County where Sandeep "Sunny" Baweja's Indian restaurant Lehja delights diners and racks up awards for both its mouth-watering dishes and expertly curated wine list."Our first thought was either [opening] in Carytown or the Fan," Sunny said when asked about choosing the location of his restaurant. "After looking for a location for a few months, we could not find the one which we liked. The one [we're looking for] should have parking space and the square, the design of the restaurant is supposed to be."On his first trip to Short Pump Town Center, he knew he found the right place."[Mall management] was so excited. They wanted to bring an ethnic place to the town center and they wanted something local," Sunny said. "It just worked out to perfection."On this week's episode of Eat It, Virginia! the James Beard nominated chef talks about his childhood in India and the decisions he made as a young man that put him on the path that eventually brought him to the United States and eventual open Lehja -- a restaurant named Richmond's Restaurant of the Year by Richmond Magazine."I'm lucky this is my passion and profession at the same time," Sunny said. "I enjoy every single thing. If I'm in the kitchen, I want to give 100 percent. If I'm at the bar, I want to make sure you tell this is the best drink... I love it all."Subscribe to Eat It, Virginia! on <a href="https://podcasts.apple.com/us/podcast/eat-it-virginia/id1453189083" rel="nofollow" target="_blank">Apple Podcasts</a>, <a href="https://www.stitcher.com/podcast/httpwwwstitchercompodcasteatitvirginia/eat-it-virginia" rel="nofollow" target="_blank">Stitcher</a>, or wherever you get your podcasts.Follow the pod on <a href="https://www.facebook.com/eatitvirginia/" rel="nofollow" target="_blank">Facebook</a>, <a href="https://www.instagram.com/eatitvirginia/" rel="nofollow" target="_blank">Instagram</a>, and <a href="https://twitter.com/EatItVirginia" rel="nofollow" target="_blank">Twitter</a>.Places Mentioned on the Podcast<a href="https://www.instagram.com/lehjarva/" rel="nofollow" target="_blank">Lehja</a>Nawab Indian Cuisine<a href="https://www.instagram.com/shortpumpmall/" rel="nofollow" target="_blank">Short Pump Town Center</a><a href="https://www.instagram.com/acaciamidtown/" rel="nofollow" target="_blank">Acacia</a><a href="https://www.instagram.com/zzqrva/" rel="nofollow" target="_blank">ZZQ</a><a href="https://www.instagram.com/comfortjasonrva/" rel="nofollow" target="_blank">Jason Alley</a>Jimmy SneadDale Ritzer<a href="https://twitter.com/currycraft" rel="nofollow" target="_blank">Mel Oza</a><a href="https://www.instagram.com/eatitvirginia/" rel="nofollow" target="_blank">Eat It, Virginia!</a><a href="https://www.instagram.com/callmerobey/" rel="nofollow" target="_blank">Robey Martin</a><a href="https://www.instagram.com/scott_Wise/" rel="nofollow" target="_blank">Scott Wise</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Sunny Baweja: Lehja

Thank you, so very much, for listening to Eat It, Virginia! We're ending 2019 with a look back at some of our favorite Season One moments. Season Two begins in January and we're looking forward to sharing all new stories from the people who make Virginia dining so dang great. In the meantime, catch up on past episodes and shoot us a note to tell us who you'd like to hear from in 2020.See omnystudio.com/listener for privacy information.

Thank you, so very much, for listening to Eat It, Virginia! We're ending 2019 with a look back at some of our favorite Season One moments. Season Two begins in January and we're looking forward to sharing all new stories from the people who make Virginia dining so dang great. In the meantime, catch up on past episodes and <a href="mailto:eatitvirginia@gmail.com">shoot us a note</a> to tell us who you'd like to hear from in 2020.See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

2019 Year in Review

Michelle Williams

Michelle Williams has been a leader in Richmond restaurants for more than 30 years. From student, to chef, to restaurant owner, it's safe to say Williams has seen it all during her culinary career. But it has not been easy.Williams shared a deeply personal story with Robey and Scott about the day her professional and personal life changed in an instant.  "While [working] at the Butlery, I met what became my fiancé, his name was Robbie Robert. He and I met a gentleman named Bob Talcottt," Williams said. "Bob wanted to open a restaurant called the Island Grill. Robbie and I joined on with Bob to open his restaurant, Robbie was also a chef. And so we thought, we'll do this, we'll run this for him, we kind of let him know will be there for a couple years, but that our intention was to open our own. And about a year and a half into that scenario, Robbie was killed in a car accident. So still hard now. But it's, it's part of my story. So it got me here."Williams credited business partner Jared Golden for helping her come back from the tragedy. In the years since, Williams, Golden, and the Richmond Restaurant Group have opened restaurants like The Hard Shell, The Hill Cafe, and The Daily.Williams shared her views of the ways Richmond restaurants have changed over the decades, dove into some of the challenges facing restaurants heading into 2020, and discussed what it takes to lead a kitchen. "If anything, I feel like because I am a woman and I wasn't afraid to take leadership and ownership and be strong, that that maybe got me more respect from my staff, and maybe even potentially from my peers. I think that when you set your mind to something and then, if you're decisive and stand behind your opinions that it shouldn't matter, man, woman, black, white," she said. "If you're going to be a woman in this industry, you have to be strong and if you're going to be a woman and be strong, you're going to end up at the top."Also in this episode, Allie Hochman, with Starr Hill Brewery, shared details about the Charlottesville brewery's entrance into Richmond beer community with the opening of Starr Hill Richmond Beer Hall &amp; Rooftop in Scott's Addition.And as a side note, due to the holiday and some bad computer juju, this episode's sound and structure is, ahem, not the norm for Eat It, Virginia! Apologies in advance. See omnystudio.com/listener for privacy information.

Michelle Williams has been a leader in Richmond restaurants for more than 30 years. From student, to chef, to restaurant owner, it's safe to say Williams has seen it all during her culinary career. But it has not been easy.Williams shared a deeply personal story with Robey and Scott about the day her professional and personal life changed in an instant. "While [working] at the Butlery, I met what became my fiancé, his name was Robbie Robert. He and I met a gentleman named Bob Talcottt," Williams said. "Bob wanted to open a restaurant called the Island Grill. Robbie and I joined on with Bob to open his restaurant, Robbie was also a chef. And so we thought, we'll do this, we'll run this for him, we kind of let him know will be there for a couple years, but that our intention was to open our own. And about a year and a half into that scenario, Robbie was killed in a car accident. So still hard now. But it's, it's part of my story. So it got me here."Williams credited business partner Jared Golden for helping her come back from the tragedy. In the years since, Williams, Golden, and the Richmond Restaurant Group have opened restaurants like The Hard Shell, The Hill Cafe, and The Daily.Williams shared her views of the ways Richmond restaurants have changed over the decades, dove into some of the challenges facing restaurants heading into 2020, and discussed what it takes to lead a kitchen. "If anything, I feel like because I am a woman and I wasn't afraid to take leadership and ownership and be strong, that that maybe got me more respect from my staff, and maybe even potentially from my peers. I think that when you set your mind to something and then, if you're decisive and stand behind your opinions that it shouldn't matter, man, woman, black, white," she said. "If you're going to be a woman in this industry, you have to be strong and if you're going to be a woman and be strong, you're going to end up at the top."Also in this episode, Allie Hochman, with Starr Hill Brewery, shared details about the Charlottesville brewery's entrance into Richmond beer community with the opening of Starr Hill Richmond Beer Hall &amp; Rooftop in Scott's Addition.And as a side note, due to the holiday and some bad computer juju, this episode's sound and structure is, ahem, not the norm for Eat It, Virginia! Apologies in advance. See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Michelle Williams: Richmond Restaurant Group

Mattias Hagglund

Thomas Leggett

Brandon Peck

There are places in Richmond that change the game. The Jasper, a nearly two-year-old bar in Carytown that promises "full pours and honest prices," is one of those places.The Richmond bartender power trio behind the The Jasper -- Mattias Hagglund (former co-owner of Heritage), Thomas Leggett, and Brandon Peck (both formerly of The Roosevelt) -- appeared on the Eat It, Virginia! podcast to talk about the biggest surprises they've faced, the changes they've made since opening The Jasper, their current favorite drinks, and separate paths they took that led them to find each other."Tee [Thomas Leggett] and I had been talking about trying to do something for years," Hagglund told Scott Wise and Robey Martin on the Eat It Virginia! podcast. "We looked at a number of spaces around town over the course of three or four years. After Heritage, our other partner Kevin Liu -- who owns Carytown Cupcakes -- found out that this space [3113 W Cary Street] was becoming available and reached out to us and was like 'hey, I know y'all are trying to do something, I have the beginnings of this weirdo idea for a bar, let's see if we can find a way to make it work."The weirdo idea was to open a bar in a state where liquor laws were created to dissuade business owners from doing just that. Virginia law dictates "a minimum 45 percent of the total gross sales must be from food and nonalcoholic beverages. Conversely, alcohol sales should comprise no more than 55 percent of these sales."That could be a difficult threshold to meet for an establishment with a focus on craft cocktails and whose menu is "aimed at satisfying the hunger you get when you're having a drink.""We serve a ton more drinks than we do food generally," Hagglund said. "It's an usual concept for Virginia because we do focus more on being a bar than anything else, as such I think it's been something where we've had to learn new efficiencies and ways to handle volume that we maybe aren't quite used to."So far, it's worked. Garden &amp; Gun magazine. named The Jasper one of the "The South's best new bars" and the bar's Christmas-themed Miracle in Carytown nights produced lines that stretched down the block.Despite their success, the owners of The Jasper still feel a bit misunderstood."One big super important quality of this bar going into opening this place was that this can be anybody's bar," Brandon Peck said. "We like to think we have something for everybody, from a really cool wine list, to cheap canned beer, to cool cocktails, we're open until 2 a.m. every single day. We want to be a bar for everybody and I think a lot of people have this misconception that we are a speakeasy which is kind of funny because we have big wide open windows and a sign that says 'bar' outside."Other topics discussed on the podcast include places -- other than Popeyes -- to grab a killer chicken sandwich and our Eat It, Virginia! podcast sommelier Booth Hardy from Barrel Thief explains why he's pairing Shooting Star Creamery's Aries sheep's milk cheese with vin jaune.Send Scott and Robey your podcast questions and feedback.People, places, and products mentioned in this podcast:Barrel Thief Wine Shop &amp; CaféBooth HardyCarytownCarytown CupcakesCopycat Co.Fire, Flour &amp; ForkHeritageHot Chick RVALa Bete Food TruckLOWCO EateryReservoir DistillerySaisonShooting Star Creamery The Chicken BoxThe RooseveltVirago SpiritsVirginia SpiritsSee omnystudio.com/listener for privacy information.

There are places in Richmond that change the game. The Jasper, a nearly two-year-old bar in Carytown that promises "full pours and honest prices," is one of those places.The Richmond bartender power trio behind the The Jasper -- Mattias Hagglund (former co-owner of Heritage), Thomas Leggett, and Brandon Peck (both formerly of The Roosevelt) -- appeared on the Eat It, Virginia! podcast to talk about the biggest surprises they've faced, the changes they've made since opening The Jasper, their current favorite drinks, and separate paths they took that led them to find each other."Tee [Thomas Leggett] and I had been talking about trying to do something for years," Hagglund told Scott Wise and Robey Martin on the Eat It Virginia! podcast. "We looked at a number of spaces around town over the course of three or four years. After Heritage, our other partner Kevin Liu -- who owns Carytown Cupcakes -- found out that this space [3113 W Cary Street] was becoming available and reached out to us and was like 'hey, I know y'all are trying to do something, I have the beginnings of this weirdo idea for a bar, let's see if we can find a way to make it work."The weirdo idea was to open a bar in a state where liquor laws were created to dissuade business owners from doing just that. Virginia law dictates "a minimum 45 percent of the total gross sales must be from food and nonalcoholic beverages. Conversely, alcohol sales should comprise no more than 55 percent of these sales."That could be a difficult threshold to meet for an establishment with a focus on craft cocktails and whose menu is "aimed at satisfying the hunger you get when you're having a drink.""We serve a ton more drinks than we do food generally," Hagglund said. "It's an usual concept for Virginia because we do focus more on being a bar than anything else, as such I think it's been something where we've had to learn new efficiencies and ways to handle volume that we maybe aren't quite used to."So far, it's worked. Garden &amp; Gun magazine. named The Jasper one of the "The South's best new bars" and the bar's Christmas-themed Miracle in Carytown nights produced lines that stretched down the block.Despite their success, the owners of The Jasper still feel a bit misunderstood."One big super important quality of this bar going into opening this place was that this can be anybody's bar," Brandon Peck said. "We like to think we have something for everybody, from a really cool wine list, to cheap canned beer, to cool cocktails, we're open until 2 a.m. every single day. We want to be a bar for everybody and I think a lot of people have this misconception that we are a speakeasy which is kind of funny because we have big wide open windows and a sign that says 'bar' outside."Other topics discussed on the podcast include places -- other than Popeyes -- to <a href="https://wtvr.com/2019/08/29/best-richmond-chicken-sandwiches/" rel="nofollow" target="_blank">grab a killer chicken sandwich</a> and our Eat It, Virginia! podcast sommelier Booth Hardy from Barrel Thief explains why he's pairing Shooting Star Creamery's Aries sheep's milk cheese with vin jaune.Send <a href="https://www.instagram.com/scott_wise/" rel="nofollow" target="_blank">Scott</a> and <a href="https://www.instagram.com/callmerobey/" rel="nofollow" target="_blank">Robey</a> your podcast questions and feedback.People, places, and products mentioned in this podcast:<a href="https://www.instagram.com/barrelthief/" rel="nofollow" target="_blank">Barrel Thief Wine Shop &amp; Café</a><a href="https://www.instagram.com/wilboothhardy/" rel="nofollow" target="_blank">Booth Hardy</a><a href="https://www.instagram.com/carytownrva/" rel="nofollow" target="_blank">Carytown</a><a href="https://www.instagram.com/carytowncupcakes/" rel="nofollow" target="_blank">Carytown Cupcakes</a><a href="https://www.instagram.com/copycatco/" rel="nofollow" target="_blank">Copycat Co.</a><a href="https://www.instagram.com/fireflourfork/" rel="nofollow" target="_blank">Fire, Flour &amp; Fork</a><a href="https://www.instagram.com/heritagerva/" rel="nofollow" target="_blank">Heritage</a><a href="https://www.instagram.com/hotchickrva/" rel="nofollow" target="_blank">Hot Chick RVA</a><a href="https://www.instagram.com/labetefood/" rel="nofollow" target="_blank">La Bete Food Truck</a><a href="https://www.instagram.com/lowcoeatery/" rel="nofollow" target="_blank">LOWCO Eatery</a><a href="https://www.instagram.com/reservoirdistillery/" rel="nofollow" target="_blank">Reservoir Distillery</a><a href="https://www.instagram.com/saisonrva/" rel="nofollow" target="_blank">Saison</a><a href="https://www.instagram.com/shooting_star_creamery/" rel="nofollow" target="_blank">Shooting Star Creamery </a><a href="https://www.facebook.com/pages/Chicken-Box-Restaurant-Catering-Service/152543134783562" rel="nofollow" target="_blank">The Chicken Box</a><a href="https://www.instagram.com/rooseveltrva/" rel="nofollow" target="_blank">The Roosevelt</a><a href="https://www.instagram.com/viragospirits/" rel="nofollow" target="_blank">Virago Spirits</a><a href="https://www.instagram.com/vaspirits/" rel="nofollow" target="_blank">Virginia Spirits</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Mattias Hagglund, Thomas Leggett, and Brandon Peck: The Jasper

Beth Dixon

Perch

Beth Dixon has a long and storied history in Richmond restaurants. Her path to bar manager at Perch in Richmond's Scott Addition started inconspicuously enough nearly 20 years ago at Texas Roadhouse near Virginia Center Commons. But it was her next stop as a "cocktail waitress in a wing bar" that helped propel Dixon in Richmond's beverage and hospitality industry.In addition to meeting future award-winning chef Brittanny Anderson (Brenner Pass, Metzger Bar and Butchery) at Buffalo Wing Wings, Dixon studied the bartenders, asked questions, and learned how to make the popular shooters of the day.When Dixon joined the team that opened Can Can Brasserie in Carytown, she was able re-create some of those shooters the fancier bartenders were less accustomed to making.Then, one fateful night, Can Can's regular bartender was a no show."Here I am a cocktail waitress from a wing bar," Dixon recalled. "There was a manager there who had come down from New York and I told him I wanted to bar tend. He had a bartender who didn't show up one night and he said, 'Here's your chance. Sink or swim.' And I swam."On this episode of Eat It, Virginia!, Dixon shared with Scott and Robey stories from behind the bar including her experience working while pregnant and the transition from Pasture to Perch.She also discussed some do’s and don’ts for home bartenders, the best things customers can do you help their bartenders, and what it means to a homesteader in Richmond.People, places, and products mentioned in this podcast:Brandon PeckBrittanny AndersonBuffalo Wild WingsCan Can BrasserieFire Flour &amp; ForkHeritageJason AlleyJoe SparattaLegend Brewing CompanyLemaireLindsey ScheerMichele JonesMike LedesmaPastureSafe BarsTexas RoadhouseSee omnystudio.com/listener for privacy information.

Beth Dixon has a long and storied history in Richmond restaurants. Her path to bar manager at Perch in Richmond's Scott Addition started inconspicuously enough nearly 20 years ago at Texas Roadhouse near Virginia Center Commons. But it was her next stop as a "cocktail waitress in a wing bar" that helped propel Dixon in Richmond's beverage and hospitality industry.In addition to meeting future award-winning chef Brittanny Anderson (Brenner Pass, Metzger Bar and Butchery) at Buffalo Wing Wings, Dixon studied the bartenders, asked questions, and learned how to make the popular shooters of the day.When Dixon joined the team that opened Can Can Brasserie in Carytown, she was able re-create some of those shooters the fancier bartenders were less accustomed to making.Then, one fateful night, Can Can's regular bartender was a no show."Here I am a cocktail waitress from a wing bar," Dixon recalled. "There was a manager there who had come down from New York and I told him I wanted to bar tend. He had a bartender who didn't show up one night and he said, 'Here's your chance. Sink or swim.' And I swam."On this episode of <a href="https://www.instagram.com/eatitvirginia/" rel="nofollow" target="_blank">Eat It, Virginia</a>!, Dixon shared with <a href="https://www.instagram.com/scott_wise/" rel="nofollow" target="_blank">Scott</a> and <a href="https://www.instagram.com/callmerobey/" rel="nofollow" target="_blank">Robey</a> stories from behind the bar including her experience working while pregnant and the transition from Pasture to Perch.She also discussed some do’s and don’ts for home bartenders, the best things customers can do you help their bartenders, and what it means to a homesteader in Richmond.People, places, and products mentioned in this podcast:<a href="https://www.instagram.com/holy_moly/" rel="nofollow" target="_blank">Brandon Peck</a><a href="https://www.instagram.com/brittanny_anderson/" rel="nofollow" target="_blank">Brittanny Anderson</a><a href="https://www.instagram.com/explore/tags/buffalowildwings/" rel="nofollow" target="_blank">Buffalo Wild Wings</a><a href="https://www.instagram.com/cancanbrasserie/" rel="nofollow" target="_blank">Can Can Brasserie</a><a href="https://www.instagram.com/fireflourfork/" rel="nofollow" target="_blank">Fire Flour &amp; Fork</a><a href="https://www.instagram.com/heritagerva/" rel="nofollow" target="_blank">Heritage</a><a href="https://www.instagram.com/comfortjasonrva/" rel="nofollow" target="_blank">Jason Alley</a><a href="https://www.instagram.com/jsparatta/" rel="nofollow" target="_blank">Joe Sparatta</a><a href="https://www.instagram.com/legendbrewingco/" rel="nofollow" target="_blank">Legend Brewing Company</a><a href="https://www.instagram.com/lemairerichmond/" rel="nofollow" target="_blank">Lemaire</a><a href="https://www.instagram.com/littlelindsey/" rel="nofollow" target="_blank">Lindsey Scheer</a><a href="https://www.instagram.com/missjonesrva/" rel="nofollow" target="_blank">Michele Jones</a><a href="https://www.instagram.com/mike_ledesma/" rel="nofollow" target="_blank">Mike Ledesma</a>Pasture<a href="http://safebars.org/" rel="nofollow" target="_blank">Safe Bars</a><a href="https://www.instagram.com/texasroadhouse/" rel="nofollow" target="_blank">Texas Roadhouse</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Beth Dixon: Perch

Gordon Ramsay

Shane Roberts-Thomas is a Tasmanian devil. At least that's what she told a worldwide television audience when her Richmond restaurant Southern Kitchen was featured in "Gordon Ramsay's 24 Hours to Hell and Back." The show, which travels the country helping restaurants improve their business, was filmed in October 2019 and debuted on television in February 2020. Roberts-Thomas sat down with Eat It, Virginia! co-hosts Scott Wise and Robey Martin to break down Gordon Ramsay's surprise visit to Richmond and discussed the life decisions she made that led her to open a restaurant.The Gordon Ramsay experience started with a phone call."[The producers called] and they didn't say was Gordon Ramsay. They said it was [a show called 'Famous Kitchens,'" Roberts-Thomas recalled. "[They said] they were just calling because they had heard about me. And they do a lot of analytics and they wanted to feature me on a new show and that 'the expert' is looking at you. I said, 'Who is the expert?' They said, 'We can't tell you.'"This expert we can tell you.'"She signed the papers and allowed the producers to set-up cameras and microphones in her new Jackson Ward restaurant to collect the content they needed to make the show.Weeks passed, until one day a disguised guest arrived in the dining room."You see [Gordon] go, 'Shane,'" she said. "The record scratched, the bombs dropped, the wind started blowing, you were like -- it's a hurricane!"A what a storm it was -- and has been -- for Roberts-Thomas and her family. Get the full story on Eat It, Virginia! with Scott and Robey.See omnystudio.com/listener for privacy information.

Shane Roberts-Thomas is a Tasmanian devil. At least that's what she told a worldwide television audience when her Richmond restaurant Southern Kitchen was featured in "Gordon Ramsay's 24 Hours to Hell and Back." The show, which travels the country helping restaurants improve their business, was filmed in October 2019 and debuted on television in February 2020. Roberts-Thomas sat down with Eat It, Virginia! co-hosts Scott Wise and Robey Martin to break down Gordon Ramsay's surprise visit to Richmond and discussed the life decisions she made that led her to open a restaurant. The Gordon Ramsay experience started with a phone call. "[The producers called] and they didn't say was Gordon Ramsay. They said it was [a show called 'Famous Kitchens,'" Roberts-Thomas recalled. "[They said] they were just calling because they had heard about me. And they do a lot of analytics and they wanted to feature me on a new show and that 'the expert' is looking at you. I said, 'Who is the expert?' They said, 'We can't tell you.'"This expert we can tell you.'" She signed the papers and allowed the producers to set-up cameras and microphones in her new Jackson Ward restaurant to collect the content they needed to make the show. Weeks passed, until one day a disguised guest arrived in the dining room. "You see [Gordon] go, 'Shane,'" she said. "The record scratched, the bombs dropped, the wind started blowing, you were like -- it's a hurricane!" A what a storm it was -- and has been -- for Roberts-Thomas and her family. Get the full story on Eat It, Virginia! with Scott and Robey.See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Shane Roberts-Thomas: Southern Kitchen

Food and baseball are so intertwined that the iconic baseball song "Take Me Out to the Ball Game" brings up food before it ever mentions balls and strikes.The Richmond Flying Squirrels draw thousands of baseball fans to the Diamond on Arthur Ashe Boulevard each game and it's Josh Barban's job to make sure every fan goes home well fed."Not only do we feed 6,200 fans a game, we go from business clientele, like in the suites, to the ballpark fan. So we cover a lot of different aspects of the food industry," Barban said. "We have something for everybody. We want to cover all walks of life."Barban, who also has a background in sales and marketing, told Eat It, Virginia hosts Scott and Robey how he's used those skills to attract more people to the ballpark, not just for baseball -- but also to eat."Food has always been kind of the hallmark of the baseball experience," he said, "I remember smelling the fried onions on the flat top grill when you first get to the ballpark. The smell of a burger cooking. It just feeds your interest."Listen to catch Barban's thoughts on:Must-try Diamond dishes"Foul" stadium food ideasHow Richmond's craft brew scene has changed drinking at the DiamondWould a new stadium would improve the food at Flying Squirrels' gamesIn our Eat It, Virginia! podcast sommelier segment, Booth Hardy from Barrel Thief explains why he's pairing Veritas Vineyard &amp; Winery's Mousseux with the American Cheese Society's award-winning Professor's Brie cheese from Old Chatham Sheepherding Company in Old Chatham, New York.Other topics discussed include:The Hot List of Richmond restaurants people are talking about this month.A preview of Richmond's premiere food event Fire, Flour &amp; Fork.People, places, and products mentioned in this podcast:ArdentBaja BeanBarrel ThiefCary Street CafeCenter of the UniverseCooper's HawkDinner on the InfieldFire, Flour &amp; ForkMilton's Local Sanderling ResortScuffletown GardenSoul TacoVeritas Vineyards &amp; WineryWegmansSee omnystudio.com/listener for privacy information.

Food and baseball are so intertwined that the iconic baseball song "Take Me Out to the Ball Game" brings up food before it ever mentions balls and strikes.The <a href="https://www.instagram.com/gosquirrels/" rel="nofollow" target="_blank">Richmond Flying Squirrels</a> draw thousands of baseball fans to the Diamond on Arthur Ashe Boulevard each game and it's <a href="https://www.instagram.com/shotofbarban" rel="nofollow" target="_blank">Josh Barban</a>'s job to make sure every fan goes home well fed."Not only do we feed 6,200 fans a game, we go from business clientele, like in the suites, to the ballpark fan. So we cover a lot of different aspects of the food industry," Barban said. "We have something for everybody. We want to cover all walks of life."Barban, who also has a background in sales and marketing, told Eat It, Virginia hosts <a href="https://www.instagram.com/scott_wise/" rel="nofollow" target="_blank">Scott</a> and <a href="https://www.instagram.com/callmerobey/" rel="nofollow" target="_blank">Robey</a> how he's used those skills to attract more people to the ballpark, not just for baseball -- but also to eat."Food has always been kind of the hallmark of the baseball experience," he said, "I remember smelling the fried onions on the flat top grill when you first get to the ballpark. The smell of a burger cooking. It just feeds your interest."Listen to catch Barban's thoughts on:Must-try Diamond dishes"Foul" stadium food ideasHow Richmond's craft brew scene has changed drinking at the DiamondWould a new stadium would improve the food at Flying Squirrels' gamesIn our Eat It, Virginia! podcast sommelier segment, Booth Hardy from Barrel Thief explains why he's pairing Veritas Vineyard &amp; Winery's Mousseux with the American Cheese Society's award-winning Professor's Brie cheese from Old Chatham Sheepherding Company in Old Chatham, New York.Other topics discussed include:The <a href="https://wtvr.com/2019/08/21/richmond-restaurant-hot-list-august/" rel="nofollow" target="_blank">Hot List of Richmond restaurants</a> people are talking about this month.A preview of Richmond's premiere food event Fire, Flour &amp; Fork.People, places, and products mentioned in this podcast:<a href="https://www.instagram.com/ardentcraftales" rel="nofollow" target="_blank">Ardent</a><a href="https://www.instagram.com/bajarichmond" rel="nofollow" target="_blank">Baja Bean</a><a href="https://www.instagram.com/barrelthief" rel="nofollow" target="_blank">Barrel Thief</a><a href="https://www.instagram.com/carystcafe" rel="nofollow" target="_blank">Cary Street Cafe</a><a href="https://www.instagram.com/cotubrew" rel="nofollow" target="_blank">Center of the Universe</a><a href="https://www.instagram.com/chwinery" rel="nofollow" target="_blank">Cooper's Hawk</a><a href="https://www.eventbrite.com/e/dinner-on-the-infield-presented-by-lunchsupper-and-the-richmond-flying-squirrels-tickets-66595038553?aff=ebdssbdestsearch" rel="nofollow" target="_blank">Dinner on the Infield</a><a href="https://www.instagram.com/fireflourfork/" rel="nofollow" target="_blank">Fire, Flour &amp; Fork</a><a href="https://www.instagram.com/miltonslocal" rel="nofollow" target="_blank">Milton's Local </a><a href="https://www.instagram.com/sanderlingresort" rel="nofollow" target="_blank">Sanderling Resort</a><a href="https://www.instagram.com/scuffletowngarden" rel="nofollow" target="_blank">Scuffletown Garden</a><a href="https://www.instagram.com/soultacorva" rel="nofollow" target="_blank">Soul Taco</a><a href="https://www.instagram.com/veritaswinery/" rel="nofollow" target="_blank">Veritas Vineyards &amp; Winery</a><a href="https://www.instagram.com/wegmans" rel="nofollow" target="_blank">Wegmans</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Josh Barban: The Diamond

In a special live podcast recorded during a Real Local RVA meeting, Georgiana Dearing with VA Foodie spoke with Scott and Robey about how she grew her social media presence, some do's and don't's of Instagram marketing, and changes she has seen with sponsored content. Back Pocket Provisions and Peg's Salt are also featured in this bonus episode.See omnystudio.com/listener for privacy information.

In a special live podcast recorded during a <a href="https://reallocalrva.com/" rel="nofollow" target="_blank">Real Local RVA</a> meeting, Georgiana Dearing with <a href="https://www.instagram.com/vafoodie" rel="nofollow" target="_blank">VA Foodie</a> spoke with Scott and Robey about how she grew her social media presence, some do's and don't's of Instagram marketing, and changes she has seen with sponsored content. <a href="https://www.backpocketprovisions.com/" rel="nofollow" target="_blank">Back Pocket Provisions</a> and <a href="https://pegssalt.com/" rel="nofollow" target="_blank">Peg's Salt</a> are also featured in this bonus episode.See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Talking Instagram and SponCon with VA Foodie during special live show

Shockoe Bottom

From forklifts to forks, spoons, and knives, Minibar chef and owner Micah Crump has had quite an interesting culinary journey.After working warehouse jobs, the Richmond native started his career path as a dishwasher at the now defunct Europa Italian Cafe and Tapas Bar. Just one of the many Richmond Restaurant Group spots where Crump worked."I worked for them for a long time. Most of my cooking career has been working for [Richmond Restaurant Group]," Crump told Scott and Robey during a podcast recording session for Eat It, Virginia! "I got most of my knowledge from the kitchen from working with those guys."But it was in the kitchen at Europa where Crump made the move from washing dishes to creating the food served on them."Frank Crump, that's my cousin, he was working there at the same time. He was, I think, one of the executive chefs there. I was like, 'man, put me on the line.'" Crump recalled. "So he put me on the line. I stated at salads. And it just kind of grew from there. Working different stations and learning different techniques."Crump combined his in-the-kitchen learning with some classroom knowledge at Stratford University before going into business on his own. But he was not really on his own.He was guided by the love of his life, and wife, Ashley Ramsey."She played a big part in it. Just pushing my cooking ability and my career the whole time," he said.Crump and Ramsey met at a red light in Shockoe Bottom, not far from where Minibar is now located (14 N 18th Street in Richmond).Before opening Minibar nearly three years ago, the two started The 2020 Experience in 2012.The 2020 Experience saw Crump serve as a private chef for dinner parties and date nights."A lot of people think it's for the rich, but you can just be a regular person and have that service," he said.Still, Crump and Ramsey have fed their fair share of celebrities."There was one time, I think it was a Monday, me and chef were out having dinner," Ramsey recalled. "We're about to order our food and the phone rings. Chef is talking and he hangs up and says 'someone needs me to cook right now.'"The couple left money on the table for their drinks and got to work."We go to the grocery store. Chef picks up all of the stuff he needs for the reservation. We ring the doorbell [and] somebody comes and buzzes us in. It was a celebrity!" Ramsey said with a laugh. "I was completely frozen! I didn't know what to do!"IF YOU'VE LISTENED TO THE PODCAST AND THINK YOU KNOW WHICH CELEBRITY ASHLEY IS TALKING ABOUT, TELL US HERE FOR YOUR CHANCE TO WIN A MINIBAR GIFT CARD.When they opened Minibar in 2016, Crump and Ramsey saw many former 2020 Experience clients come eat their food at the restaurant. Crump said they've also built a buzz around the restaurant by using social media and taking part in festivals that once filled the Shockoe Bottom streets."I think they should bring the festivals back," Ramsey said when asked what Richmond could do to improve business in Shockoe Bottom. "The festivals have been very beneficial in the growth of Minibar. We've gotten so many customers from that. Each time there's a festival out there, we're always the first to sign up and go out there and vend. We've had nothing but positive experiences."If there's a Virginia restaurant or food story you'd like to hear, email Scott and Robey here.Places Mentioned in this EpisodeMinibarEarly Mountain Vineyards: Virginia VineyardBarrel Thief Wine Shop &amp; CaféSaturday Morning Cafe (in Baltimore)Fine And Shapiro's Jewish Deli (New York City)The Black Rose (Boston)Southern KitchenPig and BrewMorton'sFatty Smokes Barbeque JointOak &amp; AppleSee omnystudio.com/listener for privacy information.

From forklifts to forks, spoons, and knives, Minibar chef and owner Micah Crump has had quite an interesting culinary journey.After working warehouse jobs, the Richmond native started his career path as a dishwasher at the now defunct Europa Italian Cafe and Tapas Bar. Just one of the many Richmond Restaurant Group spots where Crump worked."I worked for them for a long time. Most of my cooking career has been working for [Richmond Restaurant Group]," Crump told Scott and Robey during a podcast recording session for Eat It, Virginia! "I got most of my knowledge from the kitchen from working with those guys."But it was in the kitchen at Europa where Crump made the move from washing dishes to creating the food served on them."Frank Crump, that's my cousin, he was working there at the same time. He was, I think, one of the executive chefs there. I was like, 'man, put me on the line.'" Crump recalled. "So he put me on the line. I stated at salads. And it just kind of grew from there. Working different stations and learning different techniques."Crump combined his in-the-kitchen learning with some classroom knowledge at Stratford University before going into business on his own. But he was not really on his own.He was guided by the love of his life, and wife, Ashley Ramsey."She played a big part in it. Just pushing my cooking ability and my career the whole time," he said.Crump and Ramsey met at a red light in Shockoe Bottom, not far from where Minibar is now located (14 N 18th Street in Richmond).Before opening Minibar nearly three years ago, the two started The 2020 Experience in 2012.The 2020 Experience saw Crump serve as a private chef for dinner parties and date nights."A lot of people think it's for the rich, but you can just be a regular person and have that service," he said.Still, Crump and Ramsey have fed their fair share of celebrities."There was one time, I think it was a Monday, me and chef were out having dinner," Ramsey recalled. "We're about to order our food and the phone rings. Chef is talking and he hangs up and says 'someone needs me to cook right now.'"The couple left money on the table for their drinks and got to work."We go to the grocery store. Chef picks up all of the stuff he needs for the reservation. We ring the doorbell [and] somebody comes and buzzes us in. It was a celebrity!" Ramsey said with a laugh. "I was completely frozen! I didn't know what to do!"IF YOU'VE LISTENED TO THE PODCAST AND THINK YOU KNOW WHICH CELEBRITY ASHLEY IS TALKING ABOUT, <a href="mailto:eatitvirginia@gmail.com">TELL US HERE</a> FOR YOUR CHANCE TO WIN A MINIBAR GIFT CARD.When they opened Minibar in 2016, Crump and Ramsey saw many former 2020 Experience clients come eat their food at the restaurant. Crump said they've also built a buzz around the restaurant by using social media and taking part in festivals that once filled the Shockoe Bottom streets."I think they should bring the festivals back," Ramsey said when asked what Richmond could do to improve business in Shockoe Bottom. "The festivals have been very beneficial in the growth of Minibar. We've gotten so many customers from that. Each time there's a festival out there, we're always the first to sign up and go out there and vend. We've had nothing but positive experiences."If there's a Virginia restaurant or food story you'd like to hear, <a href="mailto:eatitvirginia@gmail.com">email Scott and Robey here</a>.Places Mentioned in this Episode<a href="https://www.instagram.com/minibarrva/" rel="nofollow" target="_blank">Minibar</a><a href="https://www.instagram.com/earlymountain/" rel="nofollow" target="_blank">Early Mountain Vineyards: Virginia Vineyard</a><a href="https://www.instagram.com/barrelthief/" rel="nofollow" target="_blank">Barrel Thief Wine Shop &amp; Café</a><a href="https://www.instagram.com/saturdaymorningcafe/" rel="nofollow" target="_blank">Saturday Morning Cafe</a> (in Baltimore)<a href="https://www.instagram.com/explore/locations/795881333/fine-and-shapiros-jewish-deli/" rel="nofollow" target="_blank">Fine And Shapiro's Jewish Deli</a> (New York City)<a href="https://www.instagram.com/blackroseboston/" rel="nofollow" target="_blank">The Black Rose</a> (Boston)<a href="https://www.instagram.com/southernkitchen_rva/" rel="nofollow" target="_blank">Southern Kitchen</a><a href="https://www.instagram.com/pigandbrew/" rel="nofollow" target="_blank">Pig and Brew</a><a href="https://www.instagram.com/mortonssteak/" rel="nofollow" target="_blank">Morton's</a><a href="https://www.instagram.com/fattysmokesrva/" rel="nofollow" target="_blank">Fatty Smokes Barbeque Joint</a><a href="https://www.instagram.com/oakandapplerva/" rel="nofollow" target="_blank">Oak &amp; Apple</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Micah Crump: Minibar

David Hagedorn

It is a question often asked every night around Richmond. "Where should we eat tonight?" Now imagine trying to choose 20 places to eat.Such is the tough [read: fabulous] life of David Hagedorn.Hagedorn, a chef and restaurant owner turned food critic and writer for publications like the Washington Post, Bethesda Magazine, and Arlington Magazine, visited Richmond last fall for a piece he wrote titled Where to Eat and Drink in Richmond.Before writing the piece, Hagedorn visited nearly two dozen Richmond restaurants and ate, and ate, and ate.Hear all about which restaurants he loved and why he thinks they make Richmond such a special place to dine. Did you enjoy Robey's conversation with Kelli Lemon about the Richmond Black Restaurant Experience? Learn more about it here. At the end of the podcast, Robey also talked about the Autumn Olive Farms “On The Fly” Dodgeball Tournament. Click here for additional information about the tournament and The Holli Fund.See omnystudio.com/listener for privacy information.

It is a question often asked every night around Richmond. "Where should we eat tonight?" Now imagine trying to choose 20 places to eat. Such is the tough [read: fabulous] life of David Hagedorn. Hagedorn, a chef and restaurant owner turned food critic and writer for publications like the Washington Post, Bethesda Magazine, and Arlington Magazine, visited Richmond last fall for a piece he wrote titled <a href="https://www.arlingtonmagazine.com/where-to-eat-and-drink-in-richmond/" rel="nofollow" target="_blank">Where to Eat and Drink in Richmond.</a> Before writing the piece, Hagedorn visited nearly two dozen Richmond restaurants and ate, and ate, and ate. Hear all about which restaurants he loved and why he thinks they make Richmond such a special place to dine. Did you enjoy Robey's conversation with Kelli Lemon about the Richmond Black Restaurant Experience? <a href="https://www.vablackrestaurantexperience.com/" rel="nofollow" target="_blank">Learn more about it here</a>. At the end of the podcast, Robey also talked about the Autumn Olive Farms “On The Fly” Dodgeball Tournament. <a href="https://www.autumnolivefarms.com/dodgeball-1" rel="nofollow" target="_blank">Click here for additional information about the tournament and The Holli Fund</a>.See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

David Hagedorn: Food critic

Nikki Gregory and Paul Polk are in love. Need proof? Eat their food. The chef/owners of  Charlotte's Southern Deli and Tapas drew from their Virginia roots to develop the menu at their new downtown Richmond restaurant.  "A lot of our menu items are influenced by stuff we grew up on," Gregory, a Newport News native said. Polk, a native of Kilmarnock, Virginia, shared the story of how he and Gregory met at culinary school in Charlotte, North Carolina and how that relationship has heated up in the kitchen. "I don't think [Charlotte's ] would exist without both of us," he said. "We were really good at doing things separately and then coming back together and making a really good product." One of the products the couple brought to Richmond is their traditional Tidewater yock a mein dish, aka Yock. "Our version has ketchup in it," Gregory said. "Green onions, red onions, garlic, and we reduce it and let it get that flavor. And then we put smoked chicken in it, collard greens, shaved onion, green onions, a pickled egg and then tomato jam." Get to know Nikki and Paul on this week's episode of "Eat It, Virginia!"See omnystudio.com/listener for privacy information.

Nikki Gregory and Paul Polk are in love. Need proof? Eat their food. The chef/owners of  Charlotte's Southern Deli and Tapas drew from their Virginia roots to develop the menu at their new downtown Richmond restaurant.  "A lot of our menu items are influenced by stuff we grew up on," Gregory, a Newport News native said. Polk, a native of Kilmarnock, Virginia, shared the story of how he and Gregory met at culinary school in Charlotte, North Carolina and how that relationship has heated up in the kitchen. "I don't think [Charlotte's ] would exist without both of us," he said. "We were really good at doing things separately and then coming back together and making a really good product." One of the products the couple brought to Richmond is their traditional Tidewater yock a mein dish, aka Yock. "Our version has ketchup in it," Gregory said. "Green onions, red onions, garlic, and we reduce it and let it get that flavor. And then we put smoked chicken in it, collard greens, shaved onion, green onions, a pickled egg and then tomato jam." Get to know Nikki and Paul on this week's episode of "Eat It, Virginia!"See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Nikki Gregory and Paul Polk: Charlotte's Southern Deli and Tapas

Laura Lee

When you walk into a Richmond restaurant, Michael Smith is the kind of person you want to encounter. "You'll see me most nights at the front door greeting guests," Smith, the general manager of  Laura Lee's Semmes Avenue in south Richmond, told Eat It, Virginia! co-hosts Scott Wise and Robey Martin. "I'm not this satellite manager that sits in an office and comes out when it's time to do the money at the end of the night. I'm very hands on." For Smith, hands on means making sure his guests are kept comfortable from the moment they arrive. "What I try to bring to the table, from a hospitality standpoint, is just warmth all around. We want people to feel like they're wanted there. Oftentimes the place is packed, but because we're a large restaurant, we can find you a spot. If it's in the lounge or if it's at the bar, if it's in the patio outside, there's a space for you, until there's a better space for you." Smith described Laura Lee's as a female-centeric fern bar, opposite the vibe of his previous job at the lauded Richmond restaurant The Roosevelt. Both restaurants are owned by Kendra Feather. "We wanted to interpret a restaurant in a way that was a little less about male ego and more about feminine sensibilities. So what does [Kendra] do? She hires me," Smith said with a laugh. Smith also recounted the intense celebrity encounter he once had while running Amuse, the restaurant inside Virginia Museum of Fine Arts in Richmond.See omnystudio.com/listener for privacy information.

When you walk into a Richmond restaurant, <a href="https://www.instagram.com/macklesmiff/" rel="nofollow" target="_blank">Michael Smith</a> is the kind of person you want to encounter. "You'll see me most nights at the front door greeting guests," Smith, the general manager of  <a href="https://www.instagram.com/lauraleesrva/" rel="nofollow" target="_blank">Laura Lee's</a> Semmes Avenue in south Richmond, told <a href="https://www.instagram.com/eatitvirginia/" rel="nofollow" target="_blank">Eat It, Virginia!</a> co-hosts <a href="https://www.instagram.com/scott_wise/" rel="nofollow" target="_blank">Scott Wise</a> and <a href="https://www.instagram.com/callmerobey/" rel="nofollow" target="_blank">Robey Martin</a>. "I'm not this satellite manager that sits in an office and comes out when it's time to do the money at the end of the night. I'm very hands on." For Smith, hands on means making sure his guests are kept comfortable from the moment they arrive. "What I try to bring to the table, from a hospitality standpoint, is just warmth all around. We want people to feel like they're wanted there. Oftentimes the place is packed, but because we're a large restaurant, we can find you a spot. If it's in the lounge or if it's at the bar, if it's in the patio outside, there's a space for you, until there's a better space for you." Smith described Laura Lee's as a female-centeric fern bar, opposite the vibe of his previous job at the lauded Richmond restaurant <a href="https://www.instagram.com/rooseveltrva/" rel="nofollow" target="_blank">The Roosevelt</a>. Both restaurants are owned by Kendra Feather. "We wanted to interpret a restaurant in a way that was a little less about male ego and more about feminine sensibilities. So what does [Kendra] do? She hires me," Smith said with a laugh. Smith also recounted the intense celebrity encounter he once had while running <a href="https://www.instagram.com/amusevmfa/" rel="nofollow" target="_blank">Amuse</a>, the restaurant inside <a href="https://www.instagram.com/vmfamuseum/" rel="nofollow" target="_blank">Virginia Museum of Fine Arts</a> in Richmond.See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Michael Smith: Laura Lee's

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