Weekly Food Notes: Farm to Table Dinner, Oyster Recycling + More

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Water awareness: Fifteen restaurants throughout Virginia are participating in the James River Association’s Water for Water campaign, part of its educational program, How Do You River, which runs throughout September. The King of Pops has thrown his frozen treats into the ring, too — try a coconut-blueberry Swedish Fish pop to help Richmonders remember the thing with the rapids that runs right through the city.

Farm visit: Tickets go fast to this one. The Center for Rural Culture is getting ready for its fourth Farm to Table dinner, held each year at Tuckahoe Plantation. On Oct. 11, Dutch & Co. chefs Caleb Shriver and Phillip Perrow will offer a local feast inspired by Richmonder Mary Randolph, author of “The Virginia House-Wife.” Tickets are $125 and benefit the Center for Rural Culture. centerforruralculture.com.

Branching out: Speaking of Dutch & Co., owners Caleb and Michelle Shriver, and Phillip Perrow are planning a second spot, Stroops, in Church Hill at 2709 E. Marshall St., which will serve casual fare.

Bivalve celebration: Oysters are both delicious — raw, roasted or thrown in chowder — and essential. As filter feeders, they’re crucial to the preservation of the Chesapeake Bay. The Virginia Oyster Shell Recycling Program wants to help the Bay by putting spent oyster shells back in the water. You can help by eating oysters Sunday, Oct. 4, from 2-6 p.m., at the Shell-Raiser’s Shindig at Seven Springs Farm at 6831 Dabneys Mill Road in Manquin. The event will allow oysters to shine from each of Virginia’s seven oyster regions and will be prepared by Metzger Bar & Butchery’s Brittanny Anderson, Walter Bundy of Lemaire, Donnie Glass of Charlottesville’s Public Fish and Oyster, the Executive Mansion’s Ed Gross, Patina Restaurant & Bar’s Mike Ledesma and Joe Sparatta of Heritage and Southbound. Visit shell-raisersshindig.weebly.com to make reservations. Tickets cost from $100 to $175.

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