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Tonight in Richmond: Taste of Richmond dining event
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Tonight in Richmond: Taste of Richmond dining event

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Indulge in the best of Richmond’s food scene at the Richmond Times- Dispatch’s A Taste of Richmond Holiday. Dozens of restaurants, bakeries, food purveyors and retailers will be displaying their culinary skills and showcasing their products all in one place and for one night only.

Taste signature samples from top Richmond restaurants, watch local chefs in action during live cooking demos, get a head start on your holiday shopping and listen to a book talk from popular RTD food writer Clare Schapiro of Clare’s Kitchen.


Details:

RTD Presents A Taste of Richmond Holiday

When: 6-9 p.m. Nov. 1

Where: The Westin Richmond, 6631 W. Broad St.

Tickets: $50 for general admission or $75 for VIP (includes reserved seating for chefs' demos and goodie bags)

Tickets: www.richmond.com/taste


Have you ever wondered how to recreate a restaurant dish that will make you look like an expert during your next dinner party? Learn from the pros during cooking demonstrations from Brian Mullins (Publix Aprons Cooking School), Morgan Botwinick (Whisk), John Csukor (KOR Food Innovation) and Mike Ledesma (Kabana Rooftop).

If you like to experiment with recipes at home, don’t miss Clare Schapiro’s book talk and signing. She’ll be sharing cooking adventures from her book, “Stories and Recipes from Clare’s Kitchen.”

Bring your appetite, and feast on a variety of mouthwatering dishes, with ample options sure to please your taste buds. Savor Spoonbread Bistro’s 12-hour braised short ribs in port and vegetables over creamy stone ground grits. Explore the Mediterranean with Mezeh’s seasoned pita chips and hummus, served with Turkish salad and couscous, topped with chicken shawarma or caramelized eggplant and smothered in tzatziki or harrisa sauce. Satisfy your sweet tooth with butter vanilla, double chocolate, red velvet, carrot and coconut pineapple cake flavors from CopyCat Cakes. We guarantee you won’t leave hungry.

Shop ‘til you drop in our retail marketplace as you pick up gifts for the holidays, or treat yourself to items you can’t live without. Choose a children’s fiction book from MyBoys3 Press for that budding bookworm in your life – the entire series is set in Virginia. Browse a collection of curated goods from Love This, with items ranging from handmade apparel and jewelry to paper goods and home décor. Check out Element Shrub’s organic apple cider vinegar based mixers for mocktails, cocktails, and cooking. Our array of local retailers will offer something for everyone.

It’s all happening tonight, Nov. 1, at The Westin Richmond, from 6-9 p.m. A portion of the ticket proceeds will benefit the Richmond Christmas Mother Fund.


CHEF SCHEDULE

6:20-6:40 p.m.

Cooking Demonstration featuring Brian Mullins from

Publix Aprons Cooking School

7:00-7:20 p.m.

Cooking demonstration featuring Morgan Botwinick from Whisk

7:30-8:15 p.m.

Book talk and signing featuring Clare Schapiro from Clare’s Kitchen

7:40-8 p.m.

Cooking demonstration featuring Mike Ledesma from Kabana Rooftop

8:20-8:40 p.m.

Cooking demonstration featuring John Csukor from KOR Food Innovation


Live cooking demos:

  • John Csukor from KOR Food Innovation
  • Morgan Botwinick from Whisk
  • Brian Mullins from Publix Aprons Cooking School
  • Mike Ledesma from Kabana Rooftop

MIKE LEDESMA

A veteran of A Taste of Richmond, Mike Ledesma makes his return to the event as the executive chef of Kabana Rooftop. Ledesma has years of experience experimenting with culinary trends and testing new menu concepts. In his current role, he develops and oversees new menu concepts for the popular rooftop destination. Armed with creative recipe ideas and industry secrets, Ledesma will demonstrate how to make pan-seared local rockfish with a leek soubise and farro. Stop by Kabana Rooftop’s table to sample a version of the dish.

MORGAN BOTWINICK

Dessert lovers: Embrace your sweet tooth and learn how to create decadent and delicious peppermint marshmallows from Whisk’s executive chef and owner, Morgan Botwinick. Not only will you learn how to whip up this sweet treat, but you’ll also learn the best way to cut, store and serve the finished product. It’s a perfect recipe for the holiday season that makes a great (and impressive) edible gift.

BRIAN MULLINS

Brian Mullins is no stranger to cooking lessons – he’s made a career out of it as the resident chef for Publix Aprons Cooking School. Kicking off our chef demonstrations in the first slot of the evening, Mullins will show you how a delicious meal can be approachable and impressive at the same time. He will reveal how to sear scallops until the crust is perfect, pairing them with a creamy butternut squash puree, and topping off the dish with baby arugula.

JOHN CSUKOR

Chef John Csukor of KOR Food Innovation will prepare and present three fun and crave-worthy flavors for your holiday party. We all find ourselves strapped for time and ideas, so these recipes will be easy, delicious, and great for your upcoming parties and gatherings. The demonstration will include several festive spice blends for hot and cold combinations, plus a holiday cocktail.

CLARE SCHAPIRO

Join RTD food writer Clare Schapiro as she shares engaging stories and cooking adventures from her book, “Stories and Recipes from Clare’s Kitchen.” Schapiro discovered a love for local ingredients at a young age, as she watched her parents create amazing food at home. This passion for simple, delicious food has continued to grow throughout her journey as an enthusiastic home cook. Bring your copy of her cookbook to the event or purchase one on-site for Schapiro to sign.


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