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.

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Front Royal Cocktail

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Keith Roberts of Edwards, taking on the ham slicing duties

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Ham & Pickles plate. I think my wife ate some.

edwards virgina smokehouse dinner with edward lee and jason alley for fire, flour and fork 2016

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Deviled Egg, Lamb Tartare, Togarashi

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Chicken Fried Quail, Surry Sausage, Carolina Gold Rice Porridge & Mumbo Sauce

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Gochujang Smoked Pork Ribs, Pickled Cucumbers & Jalapenos, Collards & Kimchi, Pinto Beans with Country Ham and Red Curry Chow Chow and Ginger Scallion Corn Cakes

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KY Butter Bundt Cake with Bourbon Caramel Sauce and Cast Iron Pound Cake with Stewed Pineapple and Brandied Cherries

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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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