Will Be Back Soon!

Over the last few weeks I've moved into my first house, quit my job, and started a new one. Change is scary, but I know I'm exactly where I want to be. Whenever doubt starts to creep in I tell myself to trust my gut, which says I'm headed in the right direction .   

So I'm off to Seattle for a week for my new job's annual trip - dubbed "Ninja Training Camp." I don't know what to expect, but I hope there's Ninja-star throwing lessons involved. 

I'm going to take the next few weeks to get settled in at work and unpack the house, so there will be some radio silence on the blog. But when I come back, it will be in a big way. In the meantime here are a few of my favorite posts from the past year.

Brown Butter Pumpkin Steamed Buns

Fruity Sweet Potato Smoothie and Giveaway

I’m a latecomer to the whole smoothie craze. Don’t get me wrong, I’m a fan. But when it comes down to a $5 smoothie or a $5 beer, I always choose the latter. Well it’s time for a change; I’ve had way too much fun this summer, with a glut of eating, drinking, and beach lounging. Instead of the customary summer trim down, I managed to pack on a few pounds. 

So for the last few weeks, I’ve cut back on my ramen/drunken noodle consumption and have been replacing the occasional meal with a smoothie. I’ve had fun experimenting with flavors -throwing into the blender everything from papaya and pear to avocado and cayenne. But the concoction I’m digging most is my sweet potato smoothie. I know it sounds a little weird, but trust me it’s delicious! I add a little mango, half a banana, and a splash of OJ, which makes it fruity and refreshing.

You can find the recipe over on the Hamilton Beach blog.

Oh yeah, don’t forget to enter to win a personal blender {below}.   


Enter to Win a Hamilton Beach Single-Serve Blender!

(U.S and Canadian residents only. Winner will be selected at random.  The winner will be contacted on Tuesday, September 30th and will have 72 hours to respond.  If there is no response, another entry will be chosen).

Fire, Flour & Fork

There’s never been a better time to be a serious eater in Richmond, Virginia. The city's food scene is putting off an energy that’s palpable, and it’s hard not to be totally pumped about it.  

So it’s no surprise that Richmond’s newest food event – Fire, Flour & Fork – is creating quite the buzz. It’s four days of special dinners, seminars, and cooking demonstrations that runs from October 30 - November 2. 

Not only are Richmond’s best chefs involved, but the event has attracted the likes of Sean Brock  from Season 2 - Mind of a Chef and Christina Tosi, the chef/owner of the acclaimed Momofuku Milk Bar.

Fire, Flour & Fork celebrates culinary innovation and a city’s pride in its unique foodways. It’s just one more accomplishment Richmond can add to its growing resume, which already includes happiest and most romantic city, and home of one of the best donuts shops in the country. 

$70 gets you into four events that are organized into the categories Fire, Flour, and Fork. Here are the sessions I plan on attending.

For the 10am session, I chose the FIRE option - Pope of Peppers.

If you are the type of person that orders Thai spicy and is bummed when the cooks thought you were too “American” to handle it, then this session is for you. It’s all about the hurt that releases those feel-good endorphins that fight the burning in your mouth. Dave DeWitt will talk about his book, Pope of Peppers, and will give his expert insight into the world of spice! 

This session includes samples and a book signing.

The FLOUR option, DamGoodSweets, was calling my name for the 11:15am session.

I’d like to say I visit a city for its history, architecture, and beautiful sights, but the truth is I only care about its food. And when it comes to food, New Orleans has the most unique and exciting regional cuisine in the county...but sadly I’ve never been. Hopefully this session will be the catalyst to finally getting my butt to the French Quarter. David Guas, the chef/owner of Bayou Bakery and host of show “American Grilled,” will be cooking some of his best dishes. 

This session includes a demo and book signing.

Again, I chose FLOUR for the 2pm session – Getting Gnudi.

For what seems like forever, Richmonders have been talking about Top Chef’s Mike Isabella and the highly anticipated opening of his restaurant Graffiato. After all that hype, I couldn’t pass up the opportunity to see Chef Mike in the flesh and blood. After being through the ringer on Top Chef Masters, I’m sure he’ll be right at home in the demo kitchen.

This session includes a demo and book signing.

I’m going to finish off my day with a FORK session at 3:30 – Forks at the Ready.

This lecture is all about tableware, which may sound like a snooze-fest, but I’ve always been fascinated with the formalities of dining: Which fork goes with what course? Why is a caviar spoon made of opal? Why is a Bordeaux wine glass shaped differently than a Chardonnay glass? Although I'll admit that the endless variety of dining accoutrement seems frivolous, I can’t help but be 100% into it! I want the fancy oyster plate and that opal caviar spoon.    

Changes on the Horizon

It's been a bit quiet on Broad Appetite these last couple weeks for a few reasons: I've been on vacation, bought my first house (YAY!), and have been frantically packing. I've also been working with an amazing designer, Carrie Walters, to freshen up the look of the blog. There are a lot of exciting projects in the works, and I can't wait to share them with you.

In the mean time here are some pictures from my vacation.

Fork it RVA! (Podcast): Episode 4 - Redeye Cookie Co.

It's that time again - podcast time! This week Nick and I talk shop with Brayden Pleasants, President of Redeye Cookie Company. This late-night cookie delivery business is bringing Richmond's night owls freshly baked cookies and cold milk.  I wish this was a thing when I was in school!

We also pair Redyeye's red velvet espresso cookie with Woodbooger beer from Strange Ways Brewery.  

Enjoy the show!