Traditional recipes

A Release Date for Anthony Bourdain’s Highly Anticipated Cookbook Has Been Announced

A Release Date for Anthony Bourdain’s Highly Anticipated Cookbook Has Been Announced


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

‘Appetites’ is set to hit shelves on October 25, 2016

The cookbook is Bourdain’s first in 10 years.

Bourdain fans, mark your calendars. The well-traveled chef’s cookbook, Appetites, co-authored with Laurie Woolever, will be released on October 25, 2016. The news was officially revealed on an Instagram post from Ecco Books, the HarperCollins imprint that is publishing the book.

Pictured in the post are Bourdain and Daniel Halpern, the founding editor of Ecco Books. Bourdain is holding a copy of the book, though the caption indicates that the final cover art will be revealed in April. According to Eater, the cover art will be created by legendary cartoonist Ralph Steadman, who is best known for his work with “Gonzo” journalist Hunter S. Thompson.

As for the Ina Garten shoutout in the post, when Bourdain first revealed his plans for the book he said he had “morphed into a psychotic, anally retentive, bad-tempered Ina Garten.” Appetites will feature recipes from Bourdain’s extensive travels and home life.


Richmond Food News: Week of June 11-15

Corn custard, shiitake jelly, shiitake mushrooms, blue crab, seaweed-cured eggs and herbs from Longoven, set to open its brick-and-mortar location at 2939 W. Clay St. this month (Photo by Fred Turko)

The Long-awaited Longoven

Hoping to transfer a loyal pop-up following to their highly anticipated brick-and-mortar, Longoven co-owners Patrick Phelan, Megan Fitzroy Phelan and Andrew Manning will soon debut the restaurant's new home at 2939 W. Clay St. in Scott’s Addition. Their culinary vision includes a unique two-in-one restaurant style unseen in the Richmond dining community. (Richmond magazine)

The Scoop on Strawberry Street

Summer technically starts next week, which means it's officially ice cream season. I've been selfishly contacting Whisk owner and pastry chef Morgan Botwinick for the past three months for the opening date of her newest venture, Scoop, an ice cream shop located on Strawberry Street (a mere five-minute walk from Richmond magazine offices). Botwinick is bringing major creativity to the frozen treats, and we got the scoop (all the puns intended) on what ice cream fans can expect from the new operation. (Richmond magazine)

Temple Opens Its Doors

How does a hibiscus negroni sound? What about a papaya salad? If you’re in the mood for a fresh style of cuisine with Laotian influences, check out Temple, the newest venture from Sabai co-owners Brandon Pearson and Joe Kiatsuranon. The restaurant opened its doors on June 12 at 2713 W. Broad St. next door to Sabai. Envision rustic flavors, a focus on comfort food and a heavy dose of noodle dishes. (Richmond magazine)

A Boozy Field Trip

Want to run around the Science Museum of Virginia with a Belle Isle Moonshine cocktail in hand while getting your nerd on? If the answer is yes (which it should be), head to the SMV June 14 for the first session of the quarterly series Science on Tap. The event is in coordination with the museum's "Body Worlds: Animals Inside Out" exhibit. Cool fact: The museum is the only one on the southern East Coast to feature the exhibit, which includes over 100 plastinates of animals. Grab a friend, have a drink or two, and get in touch with your inner Bill Nye. Find all the deets here. (Richmond magazine)

Viva La Milpa

Martin Gonzalez, co-owner of the 24-hour eatery and market La Milpa, has been on a whirlwind journey since becoming a U.S. citizen almost 30 years ago. I spent days with Martin — over breakfast, where I discovered he eats scrambled eggs with cacti, queso and tortillas, usually around 10 a.m., and sweets are his downfall at his garden, where his excitement was contagious as he discussed his vision to bring local produce from his farm to the market and struggling communities in the area and over popotillo, an ancient Mexican art form that brought Gonzalez peace when he needed it most. Read the story of his life, rebirth, and revival of La Milpa. (Richmond magazine)

The use of hemp in the food and beverage world is on the rise. Here in Richmond, hemp enthusiasts, VCU grads and business partners Rob Ujevic and Joe Domino have created a healthy pasta alternative, Hempasta. Learn more about the product and where to buy some. (Richmond magazine)


Richmond Food News: Week of June 11-15

Corn custard, shiitake jelly, shiitake mushrooms, blue crab, seaweed-cured eggs and herbs from Longoven, set to open its brick-and-mortar location at 2939 W. Clay St. this month (Photo by Fred Turko)

The Long-awaited Longoven

Hoping to transfer a loyal pop-up following to their highly anticipated brick-and-mortar, Longoven co-owners Patrick Phelan, Megan Fitzroy Phelan and Andrew Manning will soon debut the restaurant's new home at 2939 W. Clay St. in Scott’s Addition. Their culinary vision includes a unique two-in-one restaurant style unseen in the Richmond dining community. (Richmond magazine)

The Scoop on Strawberry Street

Summer technically starts next week, which means it's officially ice cream season. I've been selfishly contacting Whisk owner and pastry chef Morgan Botwinick for the past three months for the opening date of her newest venture, Scoop, an ice cream shop located on Strawberry Street (a mere five-minute walk from Richmond magazine offices). Botwinick is bringing major creativity to the frozen treats, and we got the scoop (all the puns intended) on what ice cream fans can expect from the new operation. (Richmond magazine)

Temple Opens Its Doors

How does a hibiscus negroni sound? What about a papaya salad? If you’re in the mood for a fresh style of cuisine with Laotian influences, check out Temple, the newest venture from Sabai co-owners Brandon Pearson and Joe Kiatsuranon. The restaurant opened its doors on June 12 at 2713 W. Broad St. next door to Sabai. Envision rustic flavors, a focus on comfort food and a heavy dose of noodle dishes. (Richmond magazine)

A Boozy Field Trip

Want to run around the Science Museum of Virginia with a Belle Isle Moonshine cocktail in hand while getting your nerd on? If the answer is yes (which it should be), head to the SMV June 14 for the first session of the quarterly series Science on Tap. The event is in coordination with the museum's "Body Worlds: Animals Inside Out" exhibit. Cool fact: The museum is the only one on the southern East Coast to feature the exhibit, which includes over 100 plastinates of animals. Grab a friend, have a drink or two, and get in touch with your inner Bill Nye. Find all the deets here. (Richmond magazine)

Viva La Milpa

Martin Gonzalez, co-owner of the 24-hour eatery and market La Milpa, has been on a whirlwind journey since becoming a U.S. citizen almost 30 years ago. I spent days with Martin — over breakfast, where I discovered he eats scrambled eggs with cacti, queso and tortillas, usually around 10 a.m., and sweets are his downfall at his garden, where his excitement was contagious as he discussed his vision to bring local produce from his farm to the market and struggling communities in the area and over popotillo, an ancient Mexican art form that brought Gonzalez peace when he needed it most. Read the story of his life, rebirth, and revival of La Milpa. (Richmond magazine)

The use of hemp in the food and beverage world is on the rise. Here in Richmond, hemp enthusiasts, VCU grads and business partners Rob Ujevic and Joe Domino have created a healthy pasta alternative, Hempasta. Learn more about the product and where to buy some. (Richmond magazine)


Richmond Food News: Week of June 11-15

Corn custard, shiitake jelly, shiitake mushrooms, blue crab, seaweed-cured eggs and herbs from Longoven, set to open its brick-and-mortar location at 2939 W. Clay St. this month (Photo by Fred Turko)

The Long-awaited Longoven

Hoping to transfer a loyal pop-up following to their highly anticipated brick-and-mortar, Longoven co-owners Patrick Phelan, Megan Fitzroy Phelan and Andrew Manning will soon debut the restaurant's new home at 2939 W. Clay St. in Scott’s Addition. Their culinary vision includes a unique two-in-one restaurant style unseen in the Richmond dining community. (Richmond magazine)

The Scoop on Strawberry Street

Summer technically starts next week, which means it's officially ice cream season. I've been selfishly contacting Whisk owner and pastry chef Morgan Botwinick for the past three months for the opening date of her newest venture, Scoop, an ice cream shop located on Strawberry Street (a mere five-minute walk from Richmond magazine offices). Botwinick is bringing major creativity to the frozen treats, and we got the scoop (all the puns intended) on what ice cream fans can expect from the new operation. (Richmond magazine)

Temple Opens Its Doors

How does a hibiscus negroni sound? What about a papaya salad? If you’re in the mood for a fresh style of cuisine with Laotian influences, check out Temple, the newest venture from Sabai co-owners Brandon Pearson and Joe Kiatsuranon. The restaurant opened its doors on June 12 at 2713 W. Broad St. next door to Sabai. Envision rustic flavors, a focus on comfort food and a heavy dose of noodle dishes. (Richmond magazine)

A Boozy Field Trip

Want to run around the Science Museum of Virginia with a Belle Isle Moonshine cocktail in hand while getting your nerd on? If the answer is yes (which it should be), head to the SMV June 14 for the first session of the quarterly series Science on Tap. The event is in coordination with the museum's "Body Worlds: Animals Inside Out" exhibit. Cool fact: The museum is the only one on the southern East Coast to feature the exhibit, which includes over 100 plastinates of animals. Grab a friend, have a drink or two, and get in touch with your inner Bill Nye. Find all the deets here. (Richmond magazine)

Viva La Milpa

Martin Gonzalez, co-owner of the 24-hour eatery and market La Milpa, has been on a whirlwind journey since becoming a U.S. citizen almost 30 years ago. I spent days with Martin — over breakfast, where I discovered he eats scrambled eggs with cacti, queso and tortillas, usually around 10 a.m., and sweets are his downfall at his garden, where his excitement was contagious as he discussed his vision to bring local produce from his farm to the market and struggling communities in the area and over popotillo, an ancient Mexican art form that brought Gonzalez peace when he needed it most. Read the story of his life, rebirth, and revival of La Milpa. (Richmond magazine)

The use of hemp in the food and beverage world is on the rise. Here in Richmond, hemp enthusiasts, VCU grads and business partners Rob Ujevic and Joe Domino have created a healthy pasta alternative, Hempasta. Learn more about the product and where to buy some. (Richmond magazine)


Richmond Food News: Week of June 11-15

Corn custard, shiitake jelly, shiitake mushrooms, blue crab, seaweed-cured eggs and herbs from Longoven, set to open its brick-and-mortar location at 2939 W. Clay St. this month (Photo by Fred Turko)

The Long-awaited Longoven

Hoping to transfer a loyal pop-up following to their highly anticipated brick-and-mortar, Longoven co-owners Patrick Phelan, Megan Fitzroy Phelan and Andrew Manning will soon debut the restaurant's new home at 2939 W. Clay St. in Scott’s Addition. Their culinary vision includes a unique two-in-one restaurant style unseen in the Richmond dining community. (Richmond magazine)

The Scoop on Strawberry Street

Summer technically starts next week, which means it's officially ice cream season. I've been selfishly contacting Whisk owner and pastry chef Morgan Botwinick for the past three months for the opening date of her newest venture, Scoop, an ice cream shop located on Strawberry Street (a mere five-minute walk from Richmond magazine offices). Botwinick is bringing major creativity to the frozen treats, and we got the scoop (all the puns intended) on what ice cream fans can expect from the new operation. (Richmond magazine)

Temple Opens Its Doors

How does a hibiscus negroni sound? What about a papaya salad? If you’re in the mood for a fresh style of cuisine with Laotian influences, check out Temple, the newest venture from Sabai co-owners Brandon Pearson and Joe Kiatsuranon. The restaurant opened its doors on June 12 at 2713 W. Broad St. next door to Sabai. Envision rustic flavors, a focus on comfort food and a heavy dose of noodle dishes. (Richmond magazine)

A Boozy Field Trip

Want to run around the Science Museum of Virginia with a Belle Isle Moonshine cocktail in hand while getting your nerd on? If the answer is yes (which it should be), head to the SMV June 14 for the first session of the quarterly series Science on Tap. The event is in coordination with the museum's "Body Worlds: Animals Inside Out" exhibit. Cool fact: The museum is the only one on the southern East Coast to feature the exhibit, which includes over 100 plastinates of animals. Grab a friend, have a drink or two, and get in touch with your inner Bill Nye. Find all the deets here. (Richmond magazine)

Viva La Milpa

Martin Gonzalez, co-owner of the 24-hour eatery and market La Milpa, has been on a whirlwind journey since becoming a U.S. citizen almost 30 years ago. I spent days with Martin — over breakfast, where I discovered he eats scrambled eggs with cacti, queso and tortillas, usually around 10 a.m., and sweets are his downfall at his garden, where his excitement was contagious as he discussed his vision to bring local produce from his farm to the market and struggling communities in the area and over popotillo, an ancient Mexican art form that brought Gonzalez peace when he needed it most. Read the story of his life, rebirth, and revival of La Milpa. (Richmond magazine)

The use of hemp in the food and beverage world is on the rise. Here in Richmond, hemp enthusiasts, VCU grads and business partners Rob Ujevic and Joe Domino have created a healthy pasta alternative, Hempasta. Learn more about the product and where to buy some. (Richmond magazine)


Richmond Food News: Week of June 11-15

Corn custard, shiitake jelly, shiitake mushrooms, blue crab, seaweed-cured eggs and herbs from Longoven, set to open its brick-and-mortar location at 2939 W. Clay St. this month (Photo by Fred Turko)

The Long-awaited Longoven

Hoping to transfer a loyal pop-up following to their highly anticipated brick-and-mortar, Longoven co-owners Patrick Phelan, Megan Fitzroy Phelan and Andrew Manning will soon debut the restaurant's new home at 2939 W. Clay St. in Scott’s Addition. Their culinary vision includes a unique two-in-one restaurant style unseen in the Richmond dining community. (Richmond magazine)

The Scoop on Strawberry Street

Summer technically starts next week, which means it's officially ice cream season. I've been selfishly contacting Whisk owner and pastry chef Morgan Botwinick for the past three months for the opening date of her newest venture, Scoop, an ice cream shop located on Strawberry Street (a mere five-minute walk from Richmond magazine offices). Botwinick is bringing major creativity to the frozen treats, and we got the scoop (all the puns intended) on what ice cream fans can expect from the new operation. (Richmond magazine)

Temple Opens Its Doors

How does a hibiscus negroni sound? What about a papaya salad? If you’re in the mood for a fresh style of cuisine with Laotian influences, check out Temple, the newest venture from Sabai co-owners Brandon Pearson and Joe Kiatsuranon. The restaurant opened its doors on June 12 at 2713 W. Broad St. next door to Sabai. Envision rustic flavors, a focus on comfort food and a heavy dose of noodle dishes. (Richmond magazine)

A Boozy Field Trip

Want to run around the Science Museum of Virginia with a Belle Isle Moonshine cocktail in hand while getting your nerd on? If the answer is yes (which it should be), head to the SMV June 14 for the first session of the quarterly series Science on Tap. The event is in coordination with the museum's "Body Worlds: Animals Inside Out" exhibit. Cool fact: The museum is the only one on the southern East Coast to feature the exhibit, which includes over 100 plastinates of animals. Grab a friend, have a drink or two, and get in touch with your inner Bill Nye. Find all the deets here. (Richmond magazine)

Viva La Milpa

Martin Gonzalez, co-owner of the 24-hour eatery and market La Milpa, has been on a whirlwind journey since becoming a U.S. citizen almost 30 years ago. I spent days with Martin — over breakfast, where I discovered he eats scrambled eggs with cacti, queso and tortillas, usually around 10 a.m., and sweets are his downfall at his garden, where his excitement was contagious as he discussed his vision to bring local produce from his farm to the market and struggling communities in the area and over popotillo, an ancient Mexican art form that brought Gonzalez peace when he needed it most. Read the story of his life, rebirth, and revival of La Milpa. (Richmond magazine)

The use of hemp in the food and beverage world is on the rise. Here in Richmond, hemp enthusiasts, VCU grads and business partners Rob Ujevic and Joe Domino have created a healthy pasta alternative, Hempasta. Learn more about the product and where to buy some. (Richmond magazine)


Richmond Food News: Week of June 11-15

Corn custard, shiitake jelly, shiitake mushrooms, blue crab, seaweed-cured eggs and herbs from Longoven, set to open its brick-and-mortar location at 2939 W. Clay St. this month (Photo by Fred Turko)

The Long-awaited Longoven

Hoping to transfer a loyal pop-up following to their highly anticipated brick-and-mortar, Longoven co-owners Patrick Phelan, Megan Fitzroy Phelan and Andrew Manning will soon debut the restaurant's new home at 2939 W. Clay St. in Scott’s Addition. Their culinary vision includes a unique two-in-one restaurant style unseen in the Richmond dining community. (Richmond magazine)

The Scoop on Strawberry Street

Summer technically starts next week, which means it's officially ice cream season. I've been selfishly contacting Whisk owner and pastry chef Morgan Botwinick for the past three months for the opening date of her newest venture, Scoop, an ice cream shop located on Strawberry Street (a mere five-minute walk from Richmond magazine offices). Botwinick is bringing major creativity to the frozen treats, and we got the scoop (all the puns intended) on what ice cream fans can expect from the new operation. (Richmond magazine)

Temple Opens Its Doors

How does a hibiscus negroni sound? What about a papaya salad? If you’re in the mood for a fresh style of cuisine with Laotian influences, check out Temple, the newest venture from Sabai co-owners Brandon Pearson and Joe Kiatsuranon. The restaurant opened its doors on June 12 at 2713 W. Broad St. next door to Sabai. Envision rustic flavors, a focus on comfort food and a heavy dose of noodle dishes. (Richmond magazine)

A Boozy Field Trip

Want to run around the Science Museum of Virginia with a Belle Isle Moonshine cocktail in hand while getting your nerd on? If the answer is yes (which it should be), head to the SMV June 14 for the first session of the quarterly series Science on Tap. The event is in coordination with the museum's "Body Worlds: Animals Inside Out" exhibit. Cool fact: The museum is the only one on the southern East Coast to feature the exhibit, which includes over 100 plastinates of animals. Grab a friend, have a drink or two, and get in touch with your inner Bill Nye. Find all the deets here. (Richmond magazine)

Viva La Milpa

Martin Gonzalez, co-owner of the 24-hour eatery and market La Milpa, has been on a whirlwind journey since becoming a U.S. citizen almost 30 years ago. I spent days with Martin — over breakfast, where I discovered he eats scrambled eggs with cacti, queso and tortillas, usually around 10 a.m., and sweets are his downfall at his garden, where his excitement was contagious as he discussed his vision to bring local produce from his farm to the market and struggling communities in the area and over popotillo, an ancient Mexican art form that brought Gonzalez peace when he needed it most. Read the story of his life, rebirth, and revival of La Milpa. (Richmond magazine)

The use of hemp in the food and beverage world is on the rise. Here in Richmond, hemp enthusiasts, VCU grads and business partners Rob Ujevic and Joe Domino have created a healthy pasta alternative, Hempasta. Learn more about the product and where to buy some. (Richmond magazine)


Richmond Food News: Week of June 11-15

Corn custard, shiitake jelly, shiitake mushrooms, blue crab, seaweed-cured eggs and herbs from Longoven, set to open its brick-and-mortar location at 2939 W. Clay St. this month (Photo by Fred Turko)

The Long-awaited Longoven

Hoping to transfer a loyal pop-up following to their highly anticipated brick-and-mortar, Longoven co-owners Patrick Phelan, Megan Fitzroy Phelan and Andrew Manning will soon debut the restaurant's new home at 2939 W. Clay St. in Scott’s Addition. Their culinary vision includes a unique two-in-one restaurant style unseen in the Richmond dining community. (Richmond magazine)

The Scoop on Strawberry Street

Summer technically starts next week, which means it's officially ice cream season. I've been selfishly contacting Whisk owner and pastry chef Morgan Botwinick for the past three months for the opening date of her newest venture, Scoop, an ice cream shop located on Strawberry Street (a mere five-minute walk from Richmond magazine offices). Botwinick is bringing major creativity to the frozen treats, and we got the scoop (all the puns intended) on what ice cream fans can expect from the new operation. (Richmond magazine)

Temple Opens Its Doors

How does a hibiscus negroni sound? What about a papaya salad? If you’re in the mood for a fresh style of cuisine with Laotian influences, check out Temple, the newest venture from Sabai co-owners Brandon Pearson and Joe Kiatsuranon. The restaurant opened its doors on June 12 at 2713 W. Broad St. next door to Sabai. Envision rustic flavors, a focus on comfort food and a heavy dose of noodle dishes. (Richmond magazine)

A Boozy Field Trip

Want to run around the Science Museum of Virginia with a Belle Isle Moonshine cocktail in hand while getting your nerd on? If the answer is yes (which it should be), head to the SMV June 14 for the first session of the quarterly series Science on Tap. The event is in coordination with the museum's "Body Worlds: Animals Inside Out" exhibit. Cool fact: The museum is the only one on the southern East Coast to feature the exhibit, which includes over 100 plastinates of animals. Grab a friend, have a drink or two, and get in touch with your inner Bill Nye. Find all the deets here. (Richmond magazine)

Viva La Milpa

Martin Gonzalez, co-owner of the 24-hour eatery and market La Milpa, has been on a whirlwind journey since becoming a U.S. citizen almost 30 years ago. I spent days with Martin — over breakfast, where I discovered he eats scrambled eggs with cacti, queso and tortillas, usually around 10 a.m., and sweets are his downfall at his garden, where his excitement was contagious as he discussed his vision to bring local produce from his farm to the market and struggling communities in the area and over popotillo, an ancient Mexican art form that brought Gonzalez peace when he needed it most. Read the story of his life, rebirth, and revival of La Milpa. (Richmond magazine)

The use of hemp in the food and beverage world is on the rise. Here in Richmond, hemp enthusiasts, VCU grads and business partners Rob Ujevic and Joe Domino have created a healthy pasta alternative, Hempasta. Learn more about the product and where to buy some. (Richmond magazine)


Richmond Food News: Week of June 11-15

Corn custard, shiitake jelly, shiitake mushrooms, blue crab, seaweed-cured eggs and herbs from Longoven, set to open its brick-and-mortar location at 2939 W. Clay St. this month (Photo by Fred Turko)

The Long-awaited Longoven

Hoping to transfer a loyal pop-up following to their highly anticipated brick-and-mortar, Longoven co-owners Patrick Phelan, Megan Fitzroy Phelan and Andrew Manning will soon debut the restaurant's new home at 2939 W. Clay St. in Scott’s Addition. Their culinary vision includes a unique two-in-one restaurant style unseen in the Richmond dining community. (Richmond magazine)

The Scoop on Strawberry Street

Summer technically starts next week, which means it's officially ice cream season. I've been selfishly contacting Whisk owner and pastry chef Morgan Botwinick for the past three months for the opening date of her newest venture, Scoop, an ice cream shop located on Strawberry Street (a mere five-minute walk from Richmond magazine offices). Botwinick is bringing major creativity to the frozen treats, and we got the scoop (all the puns intended) on what ice cream fans can expect from the new operation. (Richmond magazine)

Temple Opens Its Doors

How does a hibiscus negroni sound? What about a papaya salad? If you’re in the mood for a fresh style of cuisine with Laotian influences, check out Temple, the newest venture from Sabai co-owners Brandon Pearson and Joe Kiatsuranon. The restaurant opened its doors on June 12 at 2713 W. Broad St. next door to Sabai. Envision rustic flavors, a focus on comfort food and a heavy dose of noodle dishes. (Richmond magazine)

A Boozy Field Trip

Want to run around the Science Museum of Virginia with a Belle Isle Moonshine cocktail in hand while getting your nerd on? If the answer is yes (which it should be), head to the SMV June 14 for the first session of the quarterly series Science on Tap. The event is in coordination with the museum's "Body Worlds: Animals Inside Out" exhibit. Cool fact: The museum is the only one on the southern East Coast to feature the exhibit, which includes over 100 plastinates of animals. Grab a friend, have a drink or two, and get in touch with your inner Bill Nye. Find all the deets here. (Richmond magazine)

Viva La Milpa

Martin Gonzalez, co-owner of the 24-hour eatery and market La Milpa, has been on a whirlwind journey since becoming a U.S. citizen almost 30 years ago. I spent days with Martin — over breakfast, where I discovered he eats scrambled eggs with cacti, queso and tortillas, usually around 10 a.m., and sweets are his downfall at his garden, where his excitement was contagious as he discussed his vision to bring local produce from his farm to the market and struggling communities in the area and over popotillo, an ancient Mexican art form that brought Gonzalez peace when he needed it most. Read the story of his life, rebirth, and revival of La Milpa. (Richmond magazine)

The use of hemp in the food and beverage world is on the rise. Here in Richmond, hemp enthusiasts, VCU grads and business partners Rob Ujevic and Joe Domino have created a healthy pasta alternative, Hempasta. Learn more about the product and where to buy some. (Richmond magazine)


Richmond Food News: Week of June 11-15

Corn custard, shiitake jelly, shiitake mushrooms, blue crab, seaweed-cured eggs and herbs from Longoven, set to open its brick-and-mortar location at 2939 W. Clay St. this month (Photo by Fred Turko)

The Long-awaited Longoven

Hoping to transfer a loyal pop-up following to their highly anticipated brick-and-mortar, Longoven co-owners Patrick Phelan, Megan Fitzroy Phelan and Andrew Manning will soon debut the restaurant's new home at 2939 W. Clay St. in Scott’s Addition. Their culinary vision includes a unique two-in-one restaurant style unseen in the Richmond dining community. (Richmond magazine)

The Scoop on Strawberry Street

Summer technically starts next week, which means it's officially ice cream season. I've been selfishly contacting Whisk owner and pastry chef Morgan Botwinick for the past three months for the opening date of her newest venture, Scoop, an ice cream shop located on Strawberry Street (a mere five-minute walk from Richmond magazine offices). Botwinick is bringing major creativity to the frozen treats, and we got the scoop (all the puns intended) on what ice cream fans can expect from the new operation. (Richmond magazine)

Temple Opens Its Doors

How does a hibiscus negroni sound? What about a papaya salad? If you’re in the mood for a fresh style of cuisine with Laotian influences, check out Temple, the newest venture from Sabai co-owners Brandon Pearson and Joe Kiatsuranon. The restaurant opened its doors on June 12 at 2713 W. Broad St. next door to Sabai. Envision rustic flavors, a focus on comfort food and a heavy dose of noodle dishes. (Richmond magazine)

A Boozy Field Trip

Want to run around the Science Museum of Virginia with a Belle Isle Moonshine cocktail in hand while getting your nerd on? If the answer is yes (which it should be), head to the SMV June 14 for the first session of the quarterly series Science on Tap. The event is in coordination with the museum's "Body Worlds: Animals Inside Out" exhibit. Cool fact: The museum is the only one on the southern East Coast to feature the exhibit, which includes over 100 plastinates of animals. Grab a friend, have a drink or two, and get in touch with your inner Bill Nye. Find all the deets here. (Richmond magazine)

Viva La Milpa

Martin Gonzalez, co-owner of the 24-hour eatery and market La Milpa, has been on a whirlwind journey since becoming a U.S. citizen almost 30 years ago. I spent days with Martin — over breakfast, where I discovered he eats scrambled eggs with cacti, queso and tortillas, usually around 10 a.m., and sweets are his downfall at his garden, where his excitement was contagious as he discussed his vision to bring local produce from his farm to the market and struggling communities in the area and over popotillo, an ancient Mexican art form that brought Gonzalez peace when he needed it most. Read the story of his life, rebirth, and revival of La Milpa. (Richmond magazine)

The use of hemp in the food and beverage world is on the rise. Here in Richmond, hemp enthusiasts, VCU grads and business partners Rob Ujevic and Joe Domino have created a healthy pasta alternative, Hempasta. Learn more about the product and where to buy some. (Richmond magazine)


Richmond Food News: Week of June 11-15

Corn custard, shiitake jelly, shiitake mushrooms, blue crab, seaweed-cured eggs and herbs from Longoven, set to open its brick-and-mortar location at 2939 W. Clay St. this month (Photo by Fred Turko)

The Long-awaited Longoven

Hoping to transfer a loyal pop-up following to their highly anticipated brick-and-mortar, Longoven co-owners Patrick Phelan, Megan Fitzroy Phelan and Andrew Manning will soon debut the restaurant's new home at 2939 W. Clay St. in Scott’s Addition. Their culinary vision includes a unique two-in-one restaurant style unseen in the Richmond dining community. (Richmond magazine)

The Scoop on Strawberry Street

Summer technically starts next week, which means it's officially ice cream season. I've been selfishly contacting Whisk owner and pastry chef Morgan Botwinick for the past three months for the opening date of her newest venture, Scoop, an ice cream shop located on Strawberry Street (a mere five-minute walk from Richmond magazine offices). Botwinick is bringing major creativity to the frozen treats, and we got the scoop (all the puns intended) on what ice cream fans can expect from the new operation. (Richmond magazine)

Temple Opens Its Doors

How does a hibiscus negroni sound? What about a papaya salad? If you’re in the mood for a fresh style of cuisine with Laotian influences, check out Temple, the newest venture from Sabai co-owners Brandon Pearson and Joe Kiatsuranon. The restaurant opened its doors on June 12 at 2713 W. Broad St. next door to Sabai. Envision rustic flavors, a focus on comfort food and a heavy dose of noodle dishes. (Richmond magazine)

A Boozy Field Trip

Want to run around the Science Museum of Virginia with a Belle Isle Moonshine cocktail in hand while getting your nerd on? If the answer is yes (which it should be), head to the SMV June 14 for the first session of the quarterly series Science on Tap. The event is in coordination with the museum's "Body Worlds: Animals Inside Out" exhibit. Cool fact: The museum is the only one on the southern East Coast to feature the exhibit, which includes over 100 plastinates of animals. Grab a friend, have a drink or two, and get in touch with your inner Bill Nye. Find all the deets here. (Richmond magazine)

Viva La Milpa

Martin Gonzalez, co-owner of the 24-hour eatery and market La Milpa, has been on a whirlwind journey since becoming a U.S. citizen almost 30 years ago. I spent days with Martin — over breakfast, where I discovered he eats scrambled eggs with cacti, queso and tortillas, usually around 10 a.m., and sweets are his downfall at his garden, where his excitement was contagious as he discussed his vision to bring local produce from his farm to the market and struggling communities in the area and over popotillo, an ancient Mexican art form that brought Gonzalez peace when he needed it most. Read the story of his life, rebirth, and revival of La Milpa. (Richmond magazine)

The use of hemp in the food and beverage world is on the rise. Here in Richmond, hemp enthusiasts, VCU grads and business partners Rob Ujevic and Joe Domino have created a healthy pasta alternative, Hempasta. Learn more about the product and where to buy some. (Richmond magazine)


Watch the video: LIVE Qu0026A! And BIG Announcement! (July 2022).


Comments:

  1. Mathe

    Let me disagree

  2. Mikataur

    What an admirable phrase

  3. Baldassare

    It is very valuable phrase



Write a message