This weekend was the 3rd annual Fire, Flour & Fork food event in Richmond, VA. It’s an event that brings chefs and producers from around the country to Richmond for a series of events, including guest dinners. Having missed the first two years, I really wanted to make it this year. When I saw that one of my favorite chefs, Edward Lee, was coming up to do a dinner highlighting the meats of one of my favorite producers, Edwards Virginia Smokehouse, I was all in. The icing on the cake was when I heard that the dinner would be a collaborative event with Richmond chef Jason Alley, one of my favorite chefs in Richmond. The dinner was everything I’d hoped for, and more. Here’s a look.
Front Royal Cocktail
Keith Roberts of Edwards, taking on the ham slicing duties
Ham & Pickles plate. I think my wife ate some.
Deviled Egg, Lamb Tartare, Togarashi
Chicken Fried Quail, Surry Sausage, Carolina Gold Rice Porridge & Mumbo Sauce
Gochujang Smoked Pork Ribs, Pickled Cucumbers & Jalapenos, Collards & Kimchi, Pinto Beans with Country Ham and Red Curry Chow Chow and Ginger Scallion Corn Cakes
KY Butter Bundt Cake with Bourbon Caramel Sauce and Cast Iron Pound Cake with Stewed Pineapple and Brandied Cherries
The “cook screwed up in the kitchen” pose.
If you like what you see, please consider hiring me for an in-home dinner or cooking lesson. I run a personal chef business based out of Frederick, MD. Get more information here. Thank you.
Chris Spear
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