Richmond, Virginia, Chefs Practice Farm-to-Table Philosophy and Elevate Central Virginia’s Culinary Scene
(Vocus) November 18, 2009 -- After a months-long renovation, leaving both visitors and locals anxious with anticipation, Richmond's historic Five Star, Five-Diamond Jefferson Hotel re-opened its beloved Lemaire restaurant to rave reviews in July. The new Lemaire said goodbye to coats and ties and hello to a new bar and lounge, more contemporary menu, updated beverage program and broader price points. Cementing its status as a leader in the culinary scene is its new home on Esquire magazine's "Best New Restaurants of 2009" list. The magazine's annual roundup, developed by renowned restaurant critic John Mariani, appears in the magazine's November issue, on newsstands now.
Lemaire Executive Chef Walter Bundy has a reverence for indigenous ingredients that was instilled in him as a child eating fresh fish and crabs pulled from the Piankatank River in the Chesapeake Bay by his own hand, and helping his grandmother in the kitchen as she baked pies from heirloom recipes. Now, instead of plucking from his family's garden, he goes directly to his own Victory garden at The Jefferson for the herbs that grace the Lemaire menu. His innovative dishes incorporate the rich bounty of Central Virginia including shellfish from the Rappahannock River, Shenandoah apples and Virginia peanuts.
Chef Bundy's appreciation of fresh, locally-grown ingredients is representative of the farm-to-table trend that is guiding the menus at many Richmond Region restaurants. Chef Ellie Basch at Savor is dedicated to keeping the menu fresh and local. The staff works with farmers at Amy's Garden, Victory Farms, Fertile, Manakintowne Specialty Growers and Crescent Farm to keep menu items fresh and seasonal. Their health-conscious menu includes distinctive dishes such as the pear, Brie and apricot preserve grilled cheese sandwich on organic bread from the local Flour Garden Bakery.
Style Weekly Restaurant of the Year and Richmond magazine reader's choice Best New Restaurant, Mezzanine, brings the freshest ingredients from local farms and rivers straight to its Carytown dinner table. As with many restaurants buying local, the relationship between the owners at Mezzanine and local farmers and fishermen has led to unexpected frihips based on trust and understanding of the importance of fresh, quality food and supporting the community from which it comes.
The Fat Goat operates under the philosophy that "the best tasting food is naturally grown and harvested in ways that are ecologically sound and socially responsible by people who are taking care of the ground for generations to come." The menu evolves seasonally and reflects the simple and straight forward preparation of comfortable classics.
New restaurant Belvidere at Broad uses local and organic ingredients, as well as vegan, vegetarian and gluten-free options in their eclectic American and French cuisine. Located at 506 W. Broad St, the restaurant utilized many recycled and environmentally friendly products in the renovation, construction and the dïr of the building.
The summer of 2009 also saw the opening of the highly-anticipated Balliceaux in Richmond's hip and historic Fan neighborhood. Owners Steve and Lani Gratz have committed themselves to following the farm-to-fork philosophy and offer beef, poultry and vegetables from local Virginia farms, as well as an extensive wine and beer list.
Other new restaurants like Wild Ginger in Midlothian and Anokha in Henrico County are pushing the envelope when it comes to ethnic dining. Wild Ginger boasts uniquely flavorful Asian-influenced cuisine and an extraordinary selection of fine wines in a beautiful contemporary setting. Anokha, which means "Unique," offers diners a new take on Indian food, mixing the flavors and spices of India with western cooking techniques and the finest seasonal ingredients.
The wealth of agriculture in Central Virginia makes it easy for the Richmond Region's restaurants to provide great tasting food while supporting the local economy and showcasing the diverse abundance of meat, fish, poultry and produce. From traditional Southern delicacies to unique and modern creations, the Richmond culinary scene keeps it fresh, local and delicious.
See what the locals are saying about Richmond Region restaurants at visitrichmondva.com/Dine, where you will also find RMCVB's featured chefs and more information about dining out in the Richmond Region.
The Richmond Metropolitan Convention & Visitors Bureau (RMCVB), the official destination marketing and tourism organization for the Richmond Region, is a private, not-for-profit organization dedicated to promoting the Region to meeting planners, tour operators and leisure travelers. RMCVB operates three Visitor Centers located at the Greater Richmond Convention Center downtown, the Richmond International Airport and Bass Pro Shops Outdoor World in Hanover County.
More than 5.7 million people visit the Richmond Region annually, contributing more than $1.8 billion to the local economy. Tourism generates more than 26,000 jobs in the Richmond Region. For more information, visit VisitRichmondVA.com.
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Media Contact:
Erin Bagnell
Richmond Metropolitan Convention & Visitors Bureau
804-783-7411
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