“The people who show up for you in a time of crisis aren’t always your best friends, or your closest family members, but they are the best kind of people.” When my friend Nora McInerny (more commonly known as a bestselling author and successful podcast host) said this at an
Life is crazy right now. Coronavirus (COVID-19) has changed life as we know it for the foreseeable future. Now more than ever, food we love and enjoy has been a helpful respite from the daily news. It can’t be overstated that the soothing power of nostalgic foods calm and restore
During the COVID-19 pandemic, the new normal is ever changing. In fact, by the time you read this, many of these suggestions may have changed. Likely one of the hardest hit, the restaurant industry is faced with difficult decisions. At first it was continual sanitizing and spacing tables. In response
Every few months, we get the urge to go out into nature, get away from the quotidian and explore. A recent craving led my husband and me 420 miles west into North Carolina’s Blue Ridge Mountains. Nestled against them, in what seems like a perpetual indigo horizon, is Asheville. The
It’s time to ditch the kids menu. It will take some work (yes, parenting is mostly work), but it’s not nearly as difficult as you might think. So unclutch your pearls and hear me out. If we truly understand the reality that the children in our lives are *the future*,
In and around the Jackson Ward corridor of Richmond, a historically African-American neighborhood, a group of restaurateurs is preserving, and adding to, the tradition of locally owned businesses. Theses restaurants — all within minutes of each other— are also proud participants in the Richmond Black Restaurant Experience, a weeklong series
Wine pairing menus are classic and established in restaurants. This is not always the case when it comes to cocktails. A confident and appetizing food menu is rarely a good gauge of what is going on with a cocktail menu. Often a cocktail program is an afterthought, or when the
When people hear the word “sherry,” they may experience flashbacks to a sweet concoction their grandmother drank during dinner. But in recent years, dry-style sherry has been seen sneaking its way onto cocktail menus throughout Richmond, embraced by area bartenders for its depth and more prolific favor profiles. Made from
As an Asheville native there’s not much that gives me more of a thrill to introducing people to our amazing culinary scene. I want you to try everything! However I know that most of you are visiting for only a few days and are likely going to have to prioritize.
It was the night before Fire, Flour, & Fork festivities in Richmond. Steve Mangano and I found ourselves at Patrick Phelan’s Longoven, and for once, I was able to say that I had visited a restaurant before Mangano. I laid my phone upside down on the little felt phone coaster
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