RAISING THE BAR
NEW VIRGINIA SPIRITS
LEGENDS & LEGACIES GINTER GEEZERS
RiverCity CHEERS TO CHEERS GET READY FOR ANOTHER GREAT SEASON
MEET LUCY DACUS ON HER WAY TO THE TOP DINING ALFRESCO RIVER CITY’S AMAZING PATIOS GOURMET TO GO
Smell Gas? Get Out Fast! And Call 911
www.RichmondGov.com
Follow us on Twitter @UtilityBuddy for exciting DPU-related work and street closures, read the latest news at www.cordpu.blogspot.com, and join DPU on Facebook at www.facebook.com/rvadpu
Join Us For
L UNCH TheHardShell.com Downtown 1411 E. Cary Street in Historic Shockoe Slip • 804-643-2333 Midlothian 11400 W. Huguenot Road in The Shoppes at Bellgrade • 804-464-1476
4
DINING PATIOS LOCALS AND DESTINATIONS
RiverCity MAY/JUNE 2016
RichmondNavigator.com PRESIDENT // PUBLISHER
William J. Davis, Jr. VICE-PRESIDENT // PUBLISHER
Cheryl T. Davis EDITOR
Steve Cook ASSISTANT EDITOR
Tammie Wersinger EDITORIAL ASSISTANCE
Temple Hill CREATIVE DIRECTOR
10
Taylor Esteves-Pearce
16
RIVERCITY LIVE A TOAST TO OUTDOOR MUSIC
GRAPHIC DESIGNER
Tara Bouldin-Evans, Thinh Nguyen
WHERE TO FIND THE RIGHT STUFF HOW TO SHOP LIKE A GOURMET
ADVERTISING EXECUTIVE
Blanton Bazemore DISTRIBUTION MANAGER
Jimmy Davis PHOTOGRAPHERS
Temple Hill, Rachel Marsh, Dave Parrish, Tom Rathgeb, Tammy Soto, Robert Thomas CONTRIBUTORS DAVE PARRISH
Meredith Dauksz, Davy Jones, Rachel Marsh, Jody Rathgeb, Kristen E. Stewart, Annie Tobey ADVERTISING
RiverCity magazine is published bimonthly by Advertising Concepts, Inc., 6301 Harbourside Drive, Suite 100 Midlothian, VA 23112 P: 804-639-9994 E: Info@RichmondNavigator.com
In This Issue 03
12
News from Around Town
Ginter Geezers
FIRST OF ALL
ONLINE // SOCIAL
RichmondNavigator.com Facebook.com/RichmondNavigator Twitter.com/RVAnavigator
LEGENDS & LEGACIES
06
14
The Dance Company
News from Richmond’s Dining Scene
GENERAL // EDITORIAL INFORMATION
TASTEBUDZ
Contact Us! E: Info@RichmondNavigator.com
07
18
All rights reserved. Any reproduction in whole or in part of any text, photograph or illustration without written permission from the publisher is prohibited.
Keeping Lead Out of Our Water
Appetizer and Drink Specials
THE JOY OF DANCE
DPU: KEEPING THE LEAD OUT
HAPPY HOUR GUIDE
RAISING THE BAR
NEW VIRGINIA SPIRITS
About Our Cover: Over the past 30-plus years, Friday Cheers has grown from a somewhat casual gathering to one of the best live music showcases in Central Virginia. Our cover photograph captured last summer, by Dave Parrish, well illustrates the event’s vast popularity. Learn more about the man behind Friday Cheers on page 10. 2 RiverCity
LEGENDS & LEGACIES GINTER GEEZERS
RiverCity
MEET LUCY DACUS ON HER WAY TO THE TOP DINING ALFRESCO RIVER CITY’S AMAZING PATIOS GOURMET TO GO
All articles and contents of this magazine are not necessarily the opinions or thoughts of RiverCity magazine, Advertising Concepts, Inc or the publisher.
FIRST OF ALL
MAY/JUNE 2016
The Virginia Man Opens at The Valentine by Kristen E. Stewart The Nathalie L. Klaus Curator of Costume and Textiles
R
esearch for The Virginia Man: Respect, Responsibility, Rebellion, the second annual exhibition on view in the Nathalie L. Klaus and Reynolds Family Galleries, uncovered a variety of charming, hilarious and, at times, unsettling perceptions of the Richmond and Virginia man. Situated in the north of the South at the intersection of the industrial and pastoral, the cosmopolitan and the provincial, Virginia— and Virginians—are viewed through a complicated web of competing stereotypes. The history of Virginia is a complex one. So, too, is the character of the Virginia man. Classical Allure: Richmond Style, the inaugural exhibition held in the same galleries, drew on the museum’s century-spanning Costume and Textiles Collection of women’s fashions to demonstrate how the ideals and traditions on which the city’s culture were founded have evolved to serve the changing face of Richmond. The Virginia Man: Respect, Responsibility, Rebellion delves into the consistencies and contradictions evidenced in the sartorial lives of Virginia’s other half. The gendered focus of this exhibition will challenge the dated notion that costume exhibitions are primarily ‘dress shows’ designed for a female audience. All Richmonders are affected by the archetypes of masculinity that pervade Virginia’s collective unconscious. Examples of menswear made, sold and worn in Richmond will be shown alongside a rich selection of material from the Valentine’s Archives and General Collections. The dueling, or cased, pistols owned by 18th-century American ambassador General Lewis Littlepage; a pair of tennis shoes issued by Le Coq Sportif in honor of Arthur Ashe’s accomplishments on the world stage of professional sports; a selection of well-worn t-shirts screen-printed with the logos of local punk rock and hardcore music bands: these are just a few of the treasures that exemplify the complexity of the Virginia man. Thanks to the support of our sponsors, the Arcadian scenes of Classical Allure have been transformed into sleek backdrops that spin masculine tropes into stylized surfaces, and an army of male mannequins have been designed and created by Costume and Textiles technician, Bethany Gingrich, with a talented team of interns. In an engaging and, at times, provocative display, The Virginia Man: Respect, Responsibility, Rebellion aims to further the mission of the Valentine by uncovering stories about the lives of Virginians, both past and present, by creating an open dialogue with the diverse population of Richmond, Virginia, and by inviting as many questions as it proposes to answer. Special thanks to our lead sponsors: The Klaus Family, Peter Blair, Nordstrom, Schwarzschild Jewelers and Richmond magazine. The Virginia Man: Respect, Responsibility, Rebellion exhibit at The Valentine runs from May 6th through January, 29th. For more information, visit TheValentine.org. RichmondNavigator.com 3
FEATURE
DINING PATIOS:
Locals & Destinations
Alfresco Dining …It even sounds exciting. But if you think that patio dining in the city comes with not much more than a view of a parking lot, think again. Take a look at these popular city restaurant patios. They all come with some pretty spectacular views.
OLD ORIGINAL BOOKBINDER’S 2306 E. Cary St. 804-643-6900; BookbindersRichmond.com Known for its fine dining in a beautiful, upscale environment, Bookbinder’s patio offers one of the city’s most romantic outdoor settings. Escape to an Italian courtyard.
BOTTOMS UP PIZZA 1700 Dock St. 804-644-4400; BottomsUpPizza.com Combining the excitement of The Bottom with the calm of the canal, Bottoms Up’s outdoor deck lets you enjoy a unique view along with some of the city’s best-loved pizza.
LEGEND BREWING CO 321 W. 7th St. 804-232-3446; LegendBrewing.com Why did the Richmonder cross the river? To enjoy a refreshing Legend’s brew, authentic pub fare and, perhaps, the best view of Richmond’s skyline. There’s always a lively crowd on Legend’s very popular deck . Get there early to get a good seat.
4 RiverCity
FEATURE
MAY/JUNE 2016
CAPITAL ALE HOUSE 623 E. Main St. 804-780-ALES (2537); CapitalAleHouse.com All Capital Ale Houses offer unique and relaxing patios on which to enjoy your favorite craft beer and great food. The patio at their Downtown location is more of a secluded garden courtyard. You’ll never guess you’re sitting right in the heart of all the city has to offer.
AMUSE RESTAURANT (at the Virginia Museum of Fine Arts) 200 N. Boulevard 804-340-1580; VMFA.museum Enjoy fine dining and creative cocktails in one of the nation’s top art museums. The thirdfloor patio deck offers a view overlooking the Sculpture Garden and Atrium. It’s also a great spot for people watching.
CONCH REPUBLIC ROCKETTS 11 Orleans St. 804-226-6242; ConchRepublicRocketts.com This Key West inspired waterfront restaurant offers Cajun dishes, pleasing appetizers and an “island drink” list, along with a view of the Rocketts Landing marina, as well as the river, and the wildlife along its banks. You may even catch sight of a bald eagle soaring above.
RichmondNavigator.com 5
THE JOY OF DANCE
Experience it at The Dance Company
Do you ever watch TV shows like Dancing With the Stars and wish you could move like that? Well, stop wishing and start dancing. “Anybody can dance,” says Hanover native Dina Sink Golding. “No matter how old or how young you are, it’s never too late.” Dina should know. She and her sister, Glenda Sink, own and operate The Dance Company in Mechanicsville. Glenda, the artistic director for The Dance Company, has an extensive background in teaching dance (she’s even danced with Gregory Hines), while Dina, who serves as executive director, has many years experience in the financial industry, working with such firms as the Bank of Richmond and Capital One. In 2009, the two sisters decided to combine their unique talents and start a family business. “We felt there was always a need for a quality dance education in a fun family friendly environment,” Dina says. For both ladies, The Dance Company is much more than a business. It’s a passion. “Dreams begin here,” their Mission Statement says. “The Dance Company’s mission is to share with each student our passion for dancing as well as create a love for dance.” The two sisters are especially intent on sharing that love with children of all ages. “We are a family-focused business,” Dina says. “We not only teach dance, but give students the environment to meet and make life-long friends. We provide a safe place for dancers and their families.”
Large n o Selecti
Now with Fresh Amish Meats & Cheeses • FRESH Hot or Cold Sandwiches • FRESH Salads and Soup • Smoked Slab Bacon • Delicious Sides • Local Baked Bread • Large selection of Amish Meat & Cheeses by the Pound
11670 Lakeridge Pkwy., Ashland, VA (NEAR BASS PRO SHOPS)
804-840-6201
6 RiverCity
The staff at The Dance Company are dedicated to sharing their love for the dance with young people. So much so, that they also work with church groups and offer an outreach program to daycare centers, providing weekly lessons at the daycare facilities. In addition to teaching everything from ballet and jazz to tap and hip hop. The Dance Company also offers exercise classes with certified instructors for teens and adults.” You can also purchase your dancing supplies there, such as dance wear, shoes, leotards and tights. Their store is open both to students as well as to all in the community. If you’ve been sitting on the sidelines, wishing you or your children could dance, contact The Dance Company and experience the passion of the dance. Regarding such passion, there is a quotation on the company’s webpage that sums it up nicely. “The joy of dance is timeless. Its language is endless. Its expression is captivating.” The Dance Company is located at 8324 Bell Creek Road in Mechanicsville. Call 804-559-DANC (3262) or visit TheDanceCo.org.
MAY/JUNE 2016
DPU’S Role in “Keeping the Lead Out”
W
ith national attention on the water crisis in Flint, Michigan, other water utilities, by default, have been cast into the spotlight. Concerned customers are asking what is being done locally to address the issue of lead in the drinking water supply. And, while no process is 100 percent fail-safe, customers of Richmond’s Department of Public Utilities can have confidence about the quality and safety of the water that is delivered to their home. For more than 20 years, the City of Richmond Department of Public Utilities (DPU) has been monitoring and addressing the potential for lead contamination of drinking water. DPU began collecting data and making changes to its system in 1991 to ensure and maintain compliance with the requirements outlined in the new Environmental Protection Agency’s (EPA) Lead and Copper Rule. The EPA’s Lead and Copper Rule focuses on treatment techniques for lead and requires water systems to control how corrosive the water is. This is followed up by monitoring to guarantee that these metrics are being met. The testing performed by DPU was able to determine the optimal chemical, chemical dose and pH to keep lead from leaching into the city's drinking water. Over the years, DPU has upgraded its systems to maintain the highest level of quality to customers. Tests are run twice daily to verify proper chemical dosage and online equipment monitors the pH of the water, providing instantaneous results.
WHAT CUSTOMERS CAN DO
Although this might be viewed as a water provider issue, it is very much a property owner issue as well. Homes built prior to 1986 (when the use of lead solder was banned in the US) have a greater likelihood of having lead components in their water lines. DPU does not own water lines located on private property. The water service line, after the water meter, and the pipes in all buildings are owned by the property owner and they decide how and when to renew those pipes. When pipes are replaced, it must be done in compliance with current codes and lead-free fixture standards. Customers concerned about the possibility of lead in drinking water, should flush the taps by letting the water run for at least 60 seconds. If the dwelling has a lead service line, water should be flushed for an additional two to three minutes to ensure fresh water is flowing from the water main. To conserve water, running water can be collected and used for cleaning purposes or watering plants.
LEAD TESTING
In addition to the process control measures performed at the DPU Water Treatment Plant, the DPU also monitors the water that leaves the plant. It is tested for lead content by the Virginia Department of Consolidated Laboratories once a year. The results for this testing have always been well below the 15 µg/L action level set by EPA. Every three years DPU collects water samples from customers at 50 different locations throughout the service area. These samples are tested for lead and copper concentrations and the report is submitted to the Virginia Department of Health. Since the program started, the system has been in compliance for both lead and copper levels. As needed, based on information or a request that indicates there may be a lead issue at a specific customer location (e.g., medical exam may show high levels of lead in the body, or lead pipes or lead solder is discovered during plumbing repairs), the City will conduct sampling at the site and provide the customer with the results of the testing. This is not a frequent issue. Over the last four years, DPU has responded to 24 requests and all results have come back below the EPA action levels.
FACTS ABOUT DPU WATER • Water Source: James River • Operates a Water Treatment Plant that produces up to 32 million gallons of water/per day • Customers: Approximately 67,000 residential and wholesale • Operates more than 1200 miles of water mains and nine pumping stations • Recipient of the annual GOLD Excellence in Waterworks Operation/Performance Award since 2007 • Recipient of the annual Fluoridation Award – 2005, 2014 Lead Service Hotline (804) 646-8600
ADVERTISER-SUPPORTED CONTENT
RichmondNavigator.com 7
THE WORK CONTINUES
DPU continues its work to replace publicly owned lead service water lines within its service area. And, although it is a slow process, progress is being made. DPU director Robert Steidel estimates the City owns approximately 14,000 total lead pipe service lines. To date, about half of those have been replaced. Until all lead service lines in the city are replaced – both on the city side and the customer side - DPU keeps with its formula of treatment, testing and monitoring to prevent lead from leaching from the pipes into the tap water. Property owners interested in having their water tested may contact the City of Richmond’s Lead Service Hotline at (804) 646-8600. For more information about water quality visit the DPU website at RichmondGov.com/PublicUtilities/ WaterQualityReports.aspx
ADVERTISER-SUPPORTED CONTENT
Experience the Unique Thrill of Ashlandʼs Favorite Shop 8 RiverCity
MAY/JUNE 2016
Short Road trip to Hanover Patios: ADD SOME STOPS FOR A GREAT DAY TRIP
People watching. Star gazing. Soaking up some rays. For any number of reasons, most of us enjoy dining alfresco. We sent our photographers in search of some of the best patios Hanover County has to offer.
Iron Horse Restaurant 100 S. Railroad Ave., Ashland 804-752-6410 • IronHorseRestaurant.com You already know of Iron Horse’s excellent cuisine. Now, come experience Ashland’s hippest sidewalk café. Perhaps the only patio dining in the area where you can wave at the Amtrak passengers as you enjoy delicious food and drink.
Kreggers Tap and Table 9523 Kings Charter Dr., Ashland 804-299-2176 • KreggersRVA.com Kreggers has it all – fun, food, a huge variety of craft beers, live music and a great patio (with a fire pit for those chilly evenings).
Mexico Restaurant
7162 Mechanicsville Tnpk., Mechanicsville 804-559-8126 11670 Lakeridge Pkwy., Ashland 840-496-6911 Mexico-Restaurant.com Now, there are two great Mexico Restaurants in Hanover. Both offer festive décor and atmosphere, along with great drinks and authentic Mexican fare. Enjoy alfresco dining at both locations. The beautiful, colorful patio at their Mechanicsville location offers one of the most attractive settings in the region.
RichmondNavigator.com 9
RIVER CIT Y LIVE
A TOAST TO OUTDOOR MUSIC
Friday Cheers and Richmond’s Open-air Venues
S
peaking means believing when you’re speaking with Stephen Lecky, festival manager for the local non-profit organization, Venture Richmond. Lecky’s enthusiasm is so contagious, and his love for live music is so apparent. It’s as if those qualities dance in the air when you chat with him. And if you’re a music fan living in Richmond, whether you’ve met him or not, you probably already believe in Stephen Lecky, too. That’s because Lecky masterminds the wildly successful Friday Cheers concert series, which takes place each May and June on Brown’s Island in downtown Richmond. With the river flowing steadily to the south, and trains chugging by every so often, this weekend ritual – celebrating its 32nd season in 2016 – has grown from a casual gathering to one of the best live music showcases you’ll find anywhere. “It’s definitely a thing now,” Lecky acknowledges humbly after being prodded. “I love nothing more than working on that series. It’s just so much fun to me.” It’s fun for everyone involved, given that past seasons have included high-profile groups like Zac Brown Band, Snarky Puppy, Jason Isbell, Alabama Shakes and Lake Street Dive. But this impressive growth didn’t happen overnight, and it required some tough decisions. “Eleven years ago,” Lecky remembers, “Friday Cheers was May, June, July and August. It was 16 shows, it was free, and it was a lot of regional acts and local acts. We said ‘Let’s scrap that. Nobody’s coming in July and August because it’s 110 degrees and people are traveling.’” Diverting funds away from hotter summer Fridays that saw lower attendance allowed Venture Richmond to book stronger acts. Combine those extra funds with Lecky’s natural gift for judging talent, and you have a change that’s nothing short of transformational. “It’s trial and error,” Lecky says. “I listen to a lot of music. I literally sit at my desk and have music on all day long… If you sound good, if you’re a good band, you can hear it immediately.” The key is booking bands early. Throughout the spring and summer, Lecky generates a list with the names of hundreds of bands, consulting friends, coworkers, blogs and his partners at the East Coast Entertainment booking agency. “It gets earlier and earlier every year,” he says. “I’ll come back to that in August, September, October and cross out names that have become irrelevant and add more names. By September we’re reaching out to people and putting offers in.” But it’s not just about the time of year. Lecky has a preternatural talent for snagging bands on the upswing – groups he’d have trouble scheduling at the same rate were he to learn about them just a year or so later. The Suffers, scheduled to play on June 17, are a great example. “You’ve got to pick and choose,” Lecky shares, “and you’ve got to be early. Booking early is key for a band like the Suffers, who we have this year. I had them booked back in September, and [in March] they were on Jimmy Kimmel [Live!].” “In a series of eight or seven shows a summer,” Lecky says, “if I can get four or five [groups] that go on to do bigger things, then it’s great.”
10 RiverCity
by Davy Jones
DAVE PARRISH PHOTOGRAPHY
NESTLED BETWEEN DOWNTOWN'S HIGH-RISES AND THE JAMES RIVER, BROWN'S ISLAND PROVIDES A STUNNING HOME FOR FRIDAY CHEERS AND OTHER EVENTS THROUGHOUT THE YEAR.
FRIDAY CHEERS TURNED 30 IN 2014, AND NICKI BLUHM & THE GRAMBLERS WERE ONE OF THE GROUPS THAT HELPED RICHMOND RESIDENTS CELEBRATE THE MILESTONE IN STYLE.
DAVE PARRISH PHOTOGRAPHY
MAY/JUNE 2016
Lucy Dacus
A RISING STAR CARRYING RICHMOND'S BANNER, LUCY DACUS WILL OPEN FOR KURT VILE ON JUNE 10 FOR WHAT PROMISES TO BE ONE OF THE YEAR'S LIVE MUSIC HIGHLIGHTS.
For people in “Richmond to be
saying ‘You’re representing Richmond now go out and do that,’ it’s really awesome.
”
One of this season’s fastest rising acts is Richmond’s own Lucy Dacus, slated to open for Kurt Vile on June 10. Dacus started making waves in the city’s music community last year, yet halfway through 2016, she can already lay claim to a critically acclaimed debut album, a successful run at the South by Southwest festival and a whole community rooting for her continued ascent. “For people in Richmond to be saying ‘You’re representing Richmond now – go out and do that,’ it’s really awesome,” Dacus adds. The strides she’s taken so far offer a fascinating study in speed and momentum, starting with the recording of her debut album in Nashville. “We wrote parts for everything in four days,” Dacus recalls, “and then went into Starstruck [Studios] a day that it wasn’t booked and did the whole thing in that one day. Woke up at 6 a.m., got back at 11 p.m., and tried to do everything without feeling rushed. Every song was tracked that day. It was a lot of ordering food in and people needing coffee…” Her writing process even happens quickly. “‘I Don’t Want To Be Funny Anymore’ was written in about three minutes because it was already something that had crystallized,’’ Dacus says. “I just started singing it walking to work one day, and I had to hurry up and find a pen and write it down at work and hope that I remembered the melody when I got home to figure out the guitar part.” Yet the tracking of No Burden was followed by a prolonged waiting period. Mixing and mastering took longer than expected, and when the album was done, Dacus was faced with a decision that pitted expediency against her desire for her music to be heard more widely. She asked herself, “‘Am I going to release this on Bandcamp to my friends and family? How does this work? How do you make an album heard? Why make it if no one’s going to hear it?’ Because hopefully you’re making it because you think it’s worthwhile.” Dacus ultimately decided to partner with EggHunt Records, which allowed her to press No Burden to vinyl, and some 15 months after that frenzied day of recording, the album was released to glowing reviews. While her pace has picked back up, with her music reaching new ears every day, this Friday Cheers date sets the stage for a triumphant return to the community she holds dear. “I have tried to make the conscious decision now to always remain a local band,” Dacus tells me. “I’m really glad to be a part of EggHunt because [founder] Adam [Henceroth] and all of them over there have an eye on what’s happening in Richmond. For it to be a Richmond-centric baseboard of good content – I’m really excited to be a part of that.” Friday Cheers is bursting with good content this year, Dacus included, and while Brown’s Island is also home to Dominion Riverrock in May and the Richmond Folk Festival in early October, there are a number of other venues around town where you can enjoy live music outside as the nice weather continues.
OFF THE ISLAND - Other outdoor music venues Innsbrook Snag-A-Job Pavilion Innsbrook After Hours – another 30-plus-year tradition – runs from May to October. This year’s schedule brings such prestigious acts as Sharon Jones and the Dap-Kings (a Friday Cheers graduate) and Alabama to the Innsbrook Snag-A-Job Pavilion. Maymont Richmond’s grandest estate doubles as a stunning event space, and worldrenowned banjo player Béla Fleck and his Flecktones are currently scheduled to bring their signature jazzy Appalachian strumming to Maymont on June 2. 17th Street Farmer’s Market From Shockoe on the Half-Shell to the Brunswick Stew Festival, the historic 17th Street Farmer’s Market makes for an excellent gathering place, with stages often popping up so festival attendees can be serenaded by standout local talent. Hardywood Park Craft Brewery Hardywood Park Craft Brewery has turned into one of the city’s top indoor venues. But when the heat rises, the front lot morphs into a festival space, and it’s played host to day-long affairs like 2015’s A Good Day in RVA, which featured two stages and 14 bands. RC
RichmondNavigator.com 11
FEATURE
Legends & Legacies:
by Jody Rathgeb
COURTESY OF THE VALENTINE
COURTESY OF ST. ANDREW’S SCHOOL
‘GINTER GEEZERS’ CARRY ON A LEGACY OF GIVING
L
ife in a garden is practical and simple. You need water to make things grow, and you need effort to plant, weed and occasionally fix the hose. The dynamic is the same even if the plot is as extensive as Lewis Ginter Botanical Garden on Richmond’s Northside, where water and effort translate into money and time: the philanthropy of Grace Arents and the time of hundreds of volunteers. The garden, which covers more than 50 acres and is one of the most comprehensive public gardens on the East Coast, is named for Arents’ uncle, Major Lewis Ginter, a linens entrepreneur who purchased about 10 acres of Northside land in 1884 and built the Lakeside Wheel Club. When he died in 1897, much of his estate was inherited by his niece, Grace Arents. “We really look to Grace Arents as our patron saint,” says Beth Monroe, public relations and marketing director at LGBG. Arents was an extraordinary philanthropist who gave to many causes and touched lives all over Richmond. Concerned about poor children in Oregon Hill, she established the Grace Arents Free Library there. She financed the building of St. Andrew’s Episcopal Church and its tuition-free school. Following the instincts of her nursing training, “Miss Grace” (also known as The Angel of Oregon Hilldecided that the sick children of Oregon Hill needed a convalescent home in the country, so she remodeled the major’s Wheel Club into Bloemendaal Farm, which included bedrooms, a classroom, library and playroom. Its name, which means “flower valley,” comes from a village in the Netherlands that was the ancestral home of the Ginter family. After the Instructive Visiting Nurses Association’s Richmond chapter was established in the early 1900s, Bloemendaal Farm was no longer necessary, so Arents moved there with her companion, Mary Garland Smith. The farm was already beginning to become the flower valley of its name. Arents traveled in Europe and became interested in horticulture, bringing home ideas for plant collections and garden design. Bloemendaal began to bloom with plantings of magnolias, perennials and roses, a particular favorite of Arents. When she died in 1926, she bequeathed the farm to the
12 RiverCity
LEFT: GRACE ARENTS AND STAFF AT THE ST. ANDREW'S SCHOOL.
“
RIGHT: MAJOR LEWIS GINTER.
Their work set the tone for the entire garden.
”
City of Richmond to be used as a botanical garden named after her uncle. Her will also gave life rights to the home to Mary Garland Smith, who lived until 1968. Even then, it was a while before the garden was developed. The city’s Department of Parks and Recreation used it as a tree nursery, but solid plans were not forthcoming. There was plenty of “water” – Arents’ trust for the garden continued to grow—but the effort was missing. SEND IN THE VOLUNTEERS “The garden was really started by volunteers,” comments Monroe. “The Richmond Horticulture Association was the group who pushed through the legalities and made the garden possible.” The volunteers began their work in 1981, and in 1984 a non-profit corporation was chartered to plan and develop Lewis Ginter Botanical Garden. “We owe a great debt to them,” Monroe says. “Their work set the tone for the entire garden.” Their work also begat more “water” and more effort, as the project drew greater philanthropic gifts and a volunteer team to carry out much of the work. Today, volunteers at the garden greatly outnumber the paid staff – about 500 of the former to 68 of the latter – and are a part of every activity. The Garden Shop’s first manager was a volunteer (Martha Ann Ellis, who is now on staff), and volunteers continue to work there and at other positions in the visitors’ center. Volunteers are in the garden’s administrative offices and library, and they help with marketing and writing blogs. A large number work in the horticulture department; chances are that a visitor chatting with someone watering or caring for plants is talking with a volunteer.
FEATURE
MAY/JUNE 2016
SPECIAL TEAM One team of volunteers that is not so visible is known as the Ginter Geezers, a small group of retirees who build and repair various items needed throughout the garden. “This is a good example of a specialized group of people with a skill set who came together to help the garden in some innovative and interesting ways,” Monroe says. One of the Geezers, Jerry Sisson, says it another way: “We’re fixing stuff; we’re building stuff.” The group came together in 2001, when a full-size greenhouse was donated to the garden, provided that someone remove and re-install it. One volunteer, Bob Van Divender, recruited a few others, and the job got done. “These retired men came from a variety of fields – an industrial construction manager, a communications systems specialist, a VP of a concrete company, a research surgeon at MCV, a telecommunications manager, a director of accounting and a botanist,” according to Dick Abbott, one of the founding members. “The things they had in common was their love of the garden, their satisfaction in accomplishing unusual challenges and the camaraderie that developed. Just before he succumbed to cancer in 2002, Dr. Greg Halloran named our group ‘The Geezers,’ and it has prevailed all these years.” Today only Divender and Abbott remain of the original Geezers, but others (“somewhat younger,” notes Abbott) have stepped up. They meet every Tuesday morning to do “whatever they want us to do,” adds Sisson. Repairs make up a good portion of the work. Horticulturalists and the volunteers that aid them use plant carts, tables and hoses almost constantly, so “they’re forever wanting us to repair things, especially hoses,” Sisson says. “We’re not electricians or plumbers, but we can do a lot of things.” Among the larger projects were the renovation of an unused room in the Lakeside House so that it could be a conference center, building a 20-foot-tall tree house in the conservatory and replacing one side of the Monet Bridge. GEEZER-MADE Creativity is also part of the Geezers’ repertoire. They have made promotional objects for various special exhibits, such as old-fashioned bicycles during Richmond’s recent bike-mania and giant Lego blocks for an exhibit opening in late May. Special exhibits also bring out their skills and creativity in a more permanent way. The annual Butterflies LIVE! exhibit requires a special entrance so there are no flying escapees, plus a behind-the-scenes hatchery for the critters. Both are Geezer creations. Most areas of the garden get help from the group. They’ve built display areas for the garden shop, obelisks for climbing plants in the kitchen garden, and shelves for various horticultural areas. A “Ginter Geezer Bilt-USA” potting bench is sold in the Garden Shop, raffled at spring and fall plant sales and used as a door prize at the spring volunteer meeting. So much garden work gets done by the Geezers that in 2012 they received the volunteer Lifetime Achievement Award. They do all this work, too, with minimal expense to the garden. They bring their own tools (with the exception of large saws the garden purchased for their use) and share space with horticulturalists in the “Hort Fort.” “The works they’ve done, the projects, have contributed so much,” Monroe says. Above all, they have a good time while working. Amid their joking and mutual razzing, it’s clear that the heart shown by these volunteers is also good for their own hearts. Using a slightly different currency – time – they continue the legacy of Grace Arents’ philanthropy. Details: LewisGinter.org RC
TOM RATHGEB AND JERRY SISSON
TOP: FOR THE GARDEN’S ANNUAL BUTTERFLY EXHIBIT, THE GEEZERS BUILT AN ENTRANCE THAT KEEPS THE BUTTERFLIES IN BUT ALLOWS VISITORS TO COME AND GO. EACH YEAR, THEY REINSTALL THE ENTRANCE, THEN TAKE IT DOWN WHEN THE EXHIBIT IS OVER. MIDDLE: COLORFUL OBELISKS ARE USEFUL FOR CLIMBING PLANTS IN THE GARDENS. RIGHT: MEMBERS OF THE GINTER GEEZERS GATHER EVERY TUESDAY TO BUILD ITEMS AND MAKE REPAIRS. SHOWN ON A RECENT TUESDAY IN THE “HORT FORT” ARE JERRY SISSON (FROM LEFT), BOB VAN DIVENDER, DICK ABBOTT, STEVE WEBSTER AND REX DAZEY. OTHER REGULARS NOT SHOWN ARE BOB WILL AND STANLEY REED.
RichmondNavigator.com 13
tastebudz
FL AVOR
By Steve Cook
SUMMER MENU MEXICAN STYLE: One of my favorite in town Mexican restaurants is Little Mexico (1328 W. Cary St.). was looking at their new summer menu and there are plenty of reasons that I need to pay them a visit real soon. One dish that I really want to try is the mezcal steak. Mezcal has become one of my favorite adult beverages. The dish features tortillas stuffed with grilled rib-eye, caramelized onions, queso fresco and roasted tomatillo sauce. The ceviche de Mariscos also sounds fantastic. It’s a seafood mix, marinated in citrus, with onion, tomato, jalapeno and cilantro. That has got to be good.
GOING DUTCH: I had admitted to our TasteBudz bud, Meredith Dauksz, recently that I’d never eaten at Dutch & Company, at 400 N. 27th St. She looked at me as if I had announced a leprosy diagnosis. So I made amends and headed down (up) to Church Hill last Saturday night. This restaurant really is everything she proclaims it to be. While, to be honest, I couldn’t pronounce most of the words on the menu, I was able to point at the items and my server knew exactly what I wanted. Everything was wonderful, but I especially want to tell you about my dessert. I had never heard of anything quite like it. It’s called the honey pot, and features cultured cream panna cotta, crystallized ginger, brown butter crumble and honey vinegar. I did everything but pick the pot up and lick the inside.
A TOUCHDOWN FOR TASTE: Taste Restaurant has been around for several years, under a few different names. As far as décor goes, I’ve always thought it had a very cosmopolitan feel to it. And, especially in recent months, the food has been very good, too. Its biggest problem is that when it first opened it was in the very western-most part of Scott’s Addition and I don’t think a lot of people knew it was there (at 1401 Roseneath Road) . But now, they have a new neighbor (see below) and I have a feeling the crowds are going to start discovering this place. They also have a new and talented young chef, Brock Custis. Brock is a cool guy, with not only a great restaurant resume, but he’s also been an Arena Football star. Brock says he’s introduced some delicious sandwiches to make the menu even more approachable. He says the El Diablo is very popular. That ‘s a double dipped fried chicken breast, tossed in a sriracha honey sauce and topped with crispy bacon, pepper jack cheese and a fried egg, and served between a jalapeno cornbread loaf. Sounds like a winner to me.
14 RiverCity
FL AVOR
MAY/JUNE 2016
LADY SINGS THE BREWS UNVEILING THE VEIL – Just a block south of Taste,
you’ll find the new The Veil Brewing Co. (1301 Roseneath Road). It just opened a few weeks ago and is already drawing in huge crowds. I’ve heard nothing but rave reviews for the brewery and its beers, especially their Sleeping Forever Imperial stout, my favorite.
by Meredith Dauksz
During my relationship with River City Magazine I have written about the restaurants I know and love - the old timers that keep me warm at night and the new flings that I just cant help but fall in love with. It’s a pleasure to be part of a new feature focusing on the booming beer scene that we have all watched grow astronomically in the past few years. Just as I began my journey writing (and devouring) my way through the Richmond restaurant scene, I’ll begin with what I know and love in the Richmond beer world. Take a look at many of the menus found in our local restaurants. You will see new ingredients, techniques and flavor combinations that you would have never experienced in this city five years ago. That same imagination, that same desire to be delectably different, has carried over to the Richmond beer world as well. Where once we had little more than lagers and IPAs, we now find mead sparkling ales and pineapple kumquat Berliner Weisse.
MARK YOUR CALENDAR: Two of the very best food related Richmond-area festivals occur the same weekend each year and that weekend is drawing night. This year it’s June 4 and 5. Rassawek Spring Jubilee will be held days. The Jubilee offers craftsmen crafting, winemakers pouring, musicians playing and lots of guests eating and drinking and enjoying the beauties of Rassawek. Check out their website (Rassawek.com) for more info. On that same Sunday, my absolute favorite food fest occurs – Broad Appétit. For the uninitiated, here’s what happens. They shut down Broad for about four blocks from Belvidere, east. Some 75 restaurants set up booths in the middle of the street and proceed to serve a taste of the very best that the city has to offer. (BroadAppetit.com) The truth is, you really don’t want to miss either event. So, take my advice. Do Rassawek on Saturday and Broad Appétit on Sunday. It will be a great weekend, but don’t plan on losing any weight.
In my early twenties, my friends and I would rise at the wee hour of noon on Sundays to go catch brunch at our local eatery, The Roosevelt. On the walk, we would pass a few guys mixing and boiling the beginning stages of beers in a small shed-like room along the sidewalk of Jefferson Avenue. We would happily sample all of their different varietals and learn about the science and techniques of beer making. Gracious and buzzed, we’d donate to their cause, appreciating the craft and neighborly spirit. A year or so later they became Ardent and their little space became the magical mill room for Sub Rosa bakery. In a few short years, Ardent has won me and many other Richmonders over. They keep the classic beer drinkers happy with their staples, Virginia Common, Saison and IPA. Depending on the time of year it could be the sweet potato and sage ale or if you are really lucky, the honey ginger saison. This is one of the finest golden ales I’ve ever had and for better or for worse it’s almost 8 percent alcohol content. It is the perfect drink if you want to kick back and nurse a beer for hours. Similarly, it’s great if you prefer to have a few more and forget your entire workweek. Like many others in the city, I get excited for summer as soon as it starts to get warm; festivals, patio drinking, long days on the river. Imagine all of those things 10 times better. That’s what happens when you let Ardent’s honey ginger into your life. Breweries in the city have gone from good drinks to putting Richmond on the map as one of THE top beer destinations on the East Coast. Would you like to enjoy a game of Scrabble with your friends while sipping mead and petting your pooch? Garden and Grove in Carytown can make that happen. Feeling hardcore? Rock out to your favorite band, Out East at Triple Crossing Brewery while slugging a beer named after Russia’s infamous maximum-security prison, the Black Dolphin. Can’t decide what to grub on? Eat at every great food cart in town and wash it down with a Hardywood Single. The world is your oyster stout. RichmondNavigator.com 15
Shop Like a Gourmet
R
Ask any Richmonder for a good restaurant recommendation, and you’ll be inundated with reliable suggestions as if you had asked Yelp itself. However, sometimes cost, energy or just plain love of cooking motivates us to stay in for dinner. But this is still Richmond, so that doesn’t mean having to sacrifice fine cuisine! You can still produce quality meals in your own home. First of all, there are plenty of places around Richmond to get gourmet, outside-the-box (even though sometimes they’re sold inside a box) ingredients. Let’s start with Ellwood Thompson’s. Throw on your Birkenstocks and hemp pants and take a fuelefficient bike ride down to the base of Carytown. Much of the food at Ellwood Thompson’s is local, and a lot of it is organic. Their mission is to provide their customers with the healthiest and freshest ingredients for the healthiest and freshest meals. They’ve got vegetarian, vegan, raw, gluten-free and meaty yet still healthy carnivore-friendly merchandise. Next, take a wander over to Southern Season. Let me just tell you this…when it comes to cooking, they’ve got you covered. They have fancy olive oil, fancy cheese, fancy spreads, fancy sauces, fancy flour, fancy stuff dipped in chocolate and other fancy things that you didn’t know you needed until you get there, and you can’t remember how you ever lived without it. Finally, I would be remiss not to also mention Penzey’s Spices. No, they don’t sell delicious food, but they sell stuff that will turn food into delicious food – from basic spices like cinnamon and basil to more unusual spices like Szechuan pepper salt and East Indian nutmeg to spices that will blow your taste buds’ tiny minds like smoked Spanish style paprika and something called “Arizona Dreaming.” Sometimes it’s fun to just go in there and smell all the spices. And then leave. But don’t tell them I sent you, because they probably frown upon that. In other news, I think I have too much free time. When you’re done inhaling all of the merchandise at Penzey’s, take a stroll through Carytown to Ladles & Linens. I wandered in and immediately felt like I was in someone’s kitchen. Not my own kitchen where unwashed pans sit in the sink and there’s this tomato sauce stain that won’t come out of the wall, but the kitchen ICHMOND IS NOT LACKING IN CUISINE.
16 RiverCity
by Rachel Marsh
of someone who has a 401K and potholders that match their dishtowels. Sometimes recipes call for mainstream utensils, like pans and strainers. Ladles & Linens has these things. Sometimes, recipes require more uncommon items like a coq au vin French oven, or a specifically serrated knife. Ladles & Linens has these things. Sometimes, you just want to look at beautifully eccentric soap holders and salt and pepper shakers. Ladles & Linens has all of these things. Okay, so you're home. You have all of the cooking supplies you could ever need plus a bag full of organic, local vegan delicacy and fancy ingredients from fancy places. Now the only question is how to put it all together. One word: 804ork. Which, in writing, looks like eight-oh-fourork. It’s not. It’s pronounced eight-oh-fork, like our Richmond area code combined with an eating utensil. Get it? But you can pronounce it however you want in your own home; I won’t be there to correct you. Unless you invite me over for dinner, in which case I wouldn’t correct you anyway because you’re feeding me a free meal. This clever publication contains recipes from Richmond chefs all over town willing to spill their succulent secrets. So you can actually produce restaurant-quality meals, in your very own kitchen. In fact, the first book was so popular that a second edition has recently been installed – double the Richmond restaurant recipes! And if you need a little guidance, or want some hands-on help with your cooking or just need something to do one evening, Mise en Place provides fabulous cooking classes to assist with your culinary development. They offer multiple classes each month, encompassing a variety of topics such as seafood, French cuisine and vegetarian cooking. Each class is two and a half hours long and is complete with a fullystocked kitchen to accommodate up to 16 people (or up to 50 in their West End location), plus each course has multiple recipes to choose from. At the end, students can sit and eat in the dining room together, and all of the recipes will be emailed out. So never again should you debate between a quality meal or spending the evening in. Richmond would never force you to choose.
MAY/JUNE 2016
Other Suggestions For The Gourmet On The Go Harvest Grocery
A bit of groceries and a bit more of fresh meat, this grocery-slashbutchery will set you up for the best summer barbecues of your life. 1531 W. Main St., Richmond, VA 23220 804-257-4300 | StockProvisions.com
Williams-Sonoma
It’s like the grown-up version of Bed Bath & Beyond, without the “bath” part or the 20 percent off coupon. 11800 W. Broad St., Suite 2128, Richmond, VA 23233 804-364-9915 | Williams-Sonoma.com
Sur la Table
Okay, so maybe there’s some debate on how to pronounce their name. But man oh man, have they got some great kitchen gear. They also provide classes for those that love to cook. Or for those like myself that just buy kitchen utensils because they look cool, even though we don’t really know how to use them. 9200 Stony Point Pkwy., #158, Richmond, VA 23235 804-272-7094 | SurLaTable.com RC
Join us every Sunday for brunch. It all starts at 11AM with a great brunch menu and Bloody Mary, Mimosa & Sangria Bar.
Restaurant & Bar Hours: Mon.–Thurs. 11:30AM – 11:00PM Fri.–Sat. 11:30AM – Midnight Sun. 11:30AM – 10:00PM
Bluegrass/Americana Music Every Sunday Night!
RichmondNavigator.com 17
HAPPY HOU R G UI D E
FL AVOR
The Savory Grain
2043 W Broad St. 804-592-4000 • TheSavoryGrain.com Farm-fresh eats & local craft beers are the draw at this in-town dining spot. Tuesday through Sunday 4 to 7 p.m. Select beers - $4 House wines - $4 Well highballs – $4 One More Thing The Savory Grain offers nightly specials, virtually every night. On Tuesdays, burgers are $5. Drafts are $4 all night long on Wednesdays and on Sundays, enjoy bottles of select wines at half price.
Garnett’s
2001 Park Ave. 804-367-7909 • GarnettsCafe.com Monday through Sunday 4 to 6 p.m. Select beers (pints) - $3 House wines - $3 Happy Hour “snacks” - $3 One More Thing Every night is date night at Garnett’s. After 6 p.m. choose any two menu items and a bottle of wine for just $30.
Penny Lane Pub
421 E. Franklin St. 804-780-1682 • PennyLanePub.com A Richmond tradition since 1979, offering “a touch of Liverpool in Richmond.” Monday through Friday 4 to 7 p.m. Draft beers - $3.50 Domestic bottles(beer) - $1 off House whiskey - $1 off House wines - $4 One More Thing Enjoy all of your favorite football games (they mean soccer, mate) on the TV.
The Mill on MacArthur
4023 MacArthur Ave. 804-716-1196 • TheMillRVA.com Enjoy home-style foods, with a focus on locally farmed produce, in a family-friendly atmosphere. Monday through Friday 3 to 7 p.m. Table wines (red & white) - $2 off Draft beer - $2 off House high balls - $2 off Appetizers - $2 off One More Thing As we go to press, the folks who run the Mill are set to open (in late April) a second location – The Liberty Public House – at 418 N. 25th St. Be sure and check it out. 18 RiverCity
Baja Bean Co.
1520 W. Main St. 804-257-5445 • BajaBean.com Casual Tex-Mex fare and great drinks draw a student crowd to this lively fan dining spot. Monday through Sunday Noon to 7 p.m. (Wednesday ‘til 9 p.m.) Well drinks - $3 Domestic bottles (beer) $2.50 One More Thing Check for daily Happy Hour food specials.
MAY/JUNE 2016
NIGHTLY
SOCIAL
Hour
5-7pm
1/2 off select
tapas
(available at the bar only)
TUESDAY
THURSDAY
8 delicious Flatbreads to choose from. 10 Craft Beers on Tap
All Tapas & Mixed Grill 25% Off
FLATBREADS & PINTS
SEAFOOD NIGHT WITH CRAFT COCKTAILS
WEDNESDAY
SUNDAY
Specialty Mojitos (Watermelon, Strawberry, or Mint)
1/2 Off Select Wine & Sangria 3 Course Dinner $20.00/person Teacher’s Appreciation Night: 25% Off Full Menu
RVA NIGHT
25% OFF PAELLA
804.643.0911
1409 EAST CARY STREET | TORERORVA.COM
(804)644-4400 ONLINE ORDERING: 1700 Dock St. Richmond 23223 BottomsUpPizza.com
A RICHMOND TRADITION FOR 25 YEARS!
RichmondNavigator.com 19
FEATURE
Raising The Bar: New Virginia Spirits It’s truly amazing to see how the whiskey distilleries have flourished throughout the state over the past few years. There are some excellent distilleries producing some very fine spirits. We asked a few local bartenders to come up with a cocktail using one of their favorite Virginia-produced spirits.
Pasture
416 E. Grace St.; 804-780-0416; PastureVA.com Our first visit was to Pasture, one of the city’s leaders when it comes to utilizing produce from local farms. Pasture is a no-frills type of place from the décor to the small plates featuring Southern-inspired recipes. Despite the simplicity of both the room and the menu, chef Jason Alley has a knack for dazzling our taste buds. Every good dish deserves an equally well-prepared beverage, and beverage manager, Beth Dixon, comes through beautifully in that department. Her pairing may be one of the more unique that we’ve enjoyed. So, here goes a Raising the Bar first, as we present a very special version of cookies and milk. Okay, it wasn’t exactly milk, but it sure put a delightfully frothy mustache over my smiling lips. What Beth prepared was the Highland Milk Punch, which features Virginia Distillery’s Virginia Highland Malt. The distillery focuses solely “on single malt whisky, produced with quality in mind,” said CEO Gareth Moore. “We won't cut corners to make the whisky age faster. Instead, we'll wait for the whisky to say ‘I’m ready.’” Evidently, the ounce of Highland Malt that Beth mixed into our cocktail was very ready, deliciously so. This isn’t Scotch whiskey, of course, but as far as the quality and flavor, it’s somewhat reminiscent of a good single malt Scotch. Better yet, rather than take my word for it, you may want to follow Moore’s advice to stop b the distillery’s Visitors Center for what he described as the Virginia Whisky Experience. “We will give guests an education on single malt whisky and the influence of Virginia on our products,” he added. Back to our cocktail. The drink also included an ounce of honey cinnamon, a little half and half and a freshly grated nutmeg garnish. After taking a sip, I agreed with Beth that Pasture’s homemade chocolate chip cookies would make for a perfect pairing. With or without the whiskey, the cookies were superb – chewy and chocolaty. Of course, you can choose your own pairing when you visit Pasture, but I would strongly advise that you save room for those amazing cookies.
20 RiverCity
ROBERT THOMAS
FEATURE
MAY/JUNE 2016
ROBERT THOMAS
Heritage Restaurant
1627 W. Main St.; 804-353-4060; HeritageRVA.com
ROBERT THOMAS
I’m always impressed by Mattias Hagglund’s knowledge. Mattias is, of course, a co-owner and the head bartender at Heritage Restaurant in The Fan. Whether it’s food or drink, or virtually just about any other subject, Mattias always has something informative and interesting to add. That’s why he’s become one of this feature’s goto-guys. He keeps himself informed as to Virginia’s vibrant distillery scene and when I asked him to give a recommendation for a cocktail, he suggested something from Richmond-based Belle Isle Craft Spirits. Mattias told me that he appreciates the fact that the folks at Belle Isle are very supportive of the Richmond community. “The guys behind Belle Isle are really good guys,’’ he said “They’re really into the food and beverage scene.” As for the liquor, Mattias explained, “The moonshine itself is a nice, clean, white whiskey using organic corn.” His drink of choice was the Belle Isle Brace Up, which featured a couple of ounces of Belle Isle Honey Habanero infused premium moonshine. “It’s a nice, refreshing, tart drink, which goes well with food,” Mattias said. The drink is refreshing and the habanero adds a little heat. In addition to the moonshine, the cocktail also includes lemon juice, lime juice, simple syrup and a couple dashes of rhubarb bitters. Saying it would go particularly well with any of Heritage’s pork dishes, Mattias chose to serve us the restaurant’s charcuterie. This is a delightful combination of mortadella, an everything bagel, cured-lomo, pancetta, crudo, beef summer sausage and lonzo. As usual, Mattias was right on target with his recommendations. RichmondNavigator.com 21
FEATURE TEMPLE HILL
Belle & James
700 E. Main St.; 804-643-0366; BelleAndJames.com Our third stop was at one of the city’s newest and finest dining establishments. Belle & James is an elegant restaurant that opened in Richmond's Financial District late last year. Bobby Kruger, the GM and a masterful mixologist in his own right, described the cuisine as, “French-inspired with a focus on French twists on American classics and American twists on French classics.” The beverage program, Bobby said, “is highlighted by a seasonal craft cocktail menu featuring 30 unique cocktails at a time.” When we asked him to choose a spirit from a local distillery, Bobby told us he would be using the Oster Vit gin from Richmond-based James River Distillery. “The Oster Vit, is my favorite product they make,” he said. “The caraway is exceptional in it and you come away with this lovely rye bread finish after drinking.” Bobby said he chose the James River Distillery because “one of their employees, Brian Bowler, is a close friend and one of the most meticulous and hardworking people I know. It's no surprise that he is part of their distillery and part of this exceptional product.” Desribing this gin, Kristi Croxton, a partner with James River Distillery, told me, “Our latest baby is an aquavit which is a traditional and delicious Scandinavian drink. It can be consumed neat or as a cocktail. Aquavit has a distinctive flavor. It works wonderfully in a variety of different cocktails as well as with oysters.” Besides the gin, the cocktail (called “From Hell’s Heart), also includes Strega, citrus bitters, saline, beet paint and sage leaf. “Each additional component is done in a relatively small amount and only intended to offer an accenting flavor to the already exceptional Oster Vit,” Bobby explained, adding that the additional ingredients would not overshadow the gin. He was right. My untrained palate couldn’t detect anything except deliciousness. The appetizer was the chorizo-stuffed dates wrapped in bacon and served with chevre in a roasted red pepper sauce. “I chose to pair it because I thought the sweetness of the dates and the complexity of the appetizer was a nice foil to the clean simplicity of the cocktail,” Bobby said. “The cocktail cuts right through the appetizer and helps cleanse your palate after each bite. I also thought the caraway was a nice touch to finish off the flavor profile of the date appetizer.” Yeah, what he said. 22 RiverCity
Virginia has been known for its wineries for decades. In recent years, craft beer breweries have made great strides and the state boasts some excellent beers. But the beer and wine better watch out. The distilleries are catching up. Speaking of which, we’ll catch up with you again in our July/August issue when we’ll Raise the Bar and take a look at some cool new cocktail trends. In the meantime, drink responsibly and remember to tip your bartender. RC
Photo Courtesy of Jeffrey Ocampo
MAY/JUNE 2016
AWARD WINNING WHOLE-ANIMAL BUTCHERY AND SPECIALTY GROCER
Custom Cuts, Special Orders & Carry-out Catering Local, Pasture-Raised Beef, Chicken, Pork, and Lamb House-Made Sausage, Bacon, and Deli Meats 1531 W. MAIN STREET, RICHMOND, VA 23220 | 804-257-4300 709 W. MAIN STREET, CHARLOTTESVILLE, VA 22903 | 434-244-2480 www.stockprovisions.com Mon.-Sun. 10 a.m. - 7 p.m. Free Parking Next to Building
RichmondNavigator.com 23