Weekly Food Notes: It's All About Cookies



This year, L’Opossum’s David Shannon won chef of the year at the Elbys, Richmond magazine’s restaurant awards, and his restaurant took home the prize for restaurant of the year, while the former Pizza Tonight, Nota Bene, was named best new restaurant. richmondmagazine.com/restaurants-in-richmond/elbys.

The 2017 Virginia Wineries Association’s Governor's Cup went to the 2014 Cabernet Sauvignon made by the Barns at Hamilton Station Vineyards in Hamilton. The Virginia Wine Board describes it as "a full-bodied wine with well-balanced acidity. It is aged in French and American oak and expresses notes of dark cherry and coffee. ... Clove and tobacco notes add complexity and extend through the finish." virginiawine.org.

Cookies are the center and we all revolve around them: Richmond BizSense reports that Hero Cookies, stared by Air Force veteran and local firefighter Andrew Parsley has reached its goal on Kickstarter. He bakes gluten-, dairy- and egg-free cookies with organic coconut oil and coconut sugar for his mail-order business and donates 10 percent of sales to help families of veterans. Just last week, Barbara Corcoran of “Shark Tank” tweeted, “Looking good, Hero Cookies!” herocookies.us.

And Red Eye Cookie Co., Richmond’s cookies-and-milk delivery service, opened a second store in Charlottesville in the spot formerly occupied by Campus Cookies to bring University of Virginia students the fuel they need to keep going during those all-nighters. redeyecookie.com.

Publix Super Market plans to build another store at Brandy Creek Commons, a shopping center still in development on Mechanicsville Turnpike. It’ll bring the total to 12 stores in the greater Richmond area for the Florida-based company. publix.com.


There’s more cookie news: On Thursday, Feb. 23, from 5-9 p.m., Buskey Cider will pair its wares with five different varieties of Girl Scout cookies provided by Troop 4905. I can’t even believe it’s Girl Scout cookie season again — it’s one of the happiest times of year. buskeycider.com.

Rapp Session is going full Mardi Gras from Friday, Feb. 24 through Wednesday, March 1. It’ll be crawdads all the time, Rappahannock Oyster Co.’s newest bivalve, dubbed Rochambeau, plus gumbo, étouffée and king cake. It’s a little homage to the space’s old owner, Louisiana Flair. You can bet I’ll be bellying up to the bar to grab a Hurricane pretty much all weekend long. rroysters.com/restaurants/rapp-session.

Skip lunch and dress up for Zest Fest, FeedMore’s annual gala, on Saturday, Feb. 25, starting at 6 p.m. at the Greater Richmond Convention Center. Just a few of the chefs you can expect include Sara Ayyash of the Jefferson Hotel, Frances Lewis’ private chef J. Frank, Velma Johnson of Mama J’s Kitchen and the Boathouse and Casa Del Barco’s Corey Sheldon. feedmore.org.

And don’t forget Lady N’awlins Cajun Cafe’s annual celebration of Fat Tuesday, where the the Louisiana fare will overflow from 2 p.m.-2 a.m. on Tuesday, Feb. 28. ladynawlins.com.

Add a comment