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.

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


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

Like my Facebook page

Follow me on Twitter

Check out my Instagram

Watch me on Youtube

Perfect Little Bites Snapchat Snapcode