Typical Saturday Running Around

March 27, 2016

Saturdays for me are busy days. Shelby, the saint that she is, lets me lose to run around town so I can document what's happening. This usually means breweries.

I know my page is called I Heart Food but to be honest when it comes to regular events, it's usually the breweries that are releasing a beer, throwing a festival, or inviting a food truck or two that draws me to a location. In this post I'm going to do a quick rundown on a typical Saturday for me. This happened on February 27th, which seems like a while ago, but time just flies by! (Read, I'm always behind...)

bottleBox

First stop of the day was bottleBOX! This great little shop has been open almost a year, but it has been doing great! I've known the owners for a while, so it's nice to swing by to see how thing are going. Fannie and Melissa were opening and Fannie had a little surprise - the twins! Little Craig looks just like CJ, serious.

CJ, also from bottleBOX, doing field work

I stopped by Bold Mariner Brewing next. They were releasing their first Double IPA; drink too many of them and you might lose your chances of liberty! It was a pretty good beer, especially being their first. Karnage Asada was on-site, I love their Kim-chos (kimchi nachos.)

Coelacanth Brewing was the next stop. Kevin and company have done a great job since opening up. Their beers are are different and experiment in tweaking traditional styles. 905 Cafe & Grill were serving a pretty good She-Crab Soup. It was my first time trying any of their food, not bad! When I left the brewery I bumped into a group of Ghent Bar crawlers, love them or hate them, it was fun to watch them all bouncing around town.

I wanted to stop by O'Connor Brewing Co. real quick since I was in the area. The place was packed, as usual. I remember when they were in the spot on 25th St. It was tiny compared to the warehouse and it's hard to imagine them operating in such a small space now. Dan Pellegrino was on stage entertaining the crowd. The guy is super talented, check him out if you get the chance.

I didn't stay long at OBC because I wanted to hit one more spot before I headed home. I usually drive down Granby street or the surrounding area when I leave Norfolk, I like to see what's happening.

Aaron and Christine Holley were there with the boss

Wasserhund Brewing Co. was the last top while I was out that day. It was the Rascal Roggenbier release day! Rye and spice with a tiny bit of banana, not bad! I had a pour then headed home.

Well, I did make one more stop before home. I picked up some ribeye for Shelby and me. They cook fast and are delicious. I really needed something filling after running around all day.

Joshua "Fitz" Fitzwater of Southern Grit

Southern Grit - Fitz is Running the Show

January 27, 2016

I've written about the Hampton Roads food zine Southern Grit when the first issue was about to be released early last year. I highlighted Chris Fellini whom I've known from the Norfolk scene. When I talked to him about the birth of Southern Grit he said it would never have happened if it weren't for Joshua Fitzwater, known as "Fitz." Since then I've talked to Fitz myself and seen him work the magazine out in the wild. He's passionate about the publication and is pretty much running the whole operation: managing contributors, photography, writing, advertising, etc...

When I first chatted with him it was about Slice & Torte (check them out, seriously) and how much he needed people to know about the great things happening over there. He is passionate about those things he cares about and he's willing to tell anyone who will lend him a little bit of their time. One of the ways he wants to spread the word about what he thinks is the "thing" in the Hampton Roads area is through Southern Grit.

Southern Grit's mission is to talk about the area's food scene without the rose colored glasses on. From the few issues I've read some of the articles were written with the gloves off. One of their more infamous articles was "cease and disist" on the use of Edison bulbs in restaurants that hit a nerve. I'll be honest and say I didn't know it was satire at first but the writer (Chris Fellini) later came out and claimed it to be so. This is an example of how the publication is putting its finger on the pulse of Hampton Roads food culture. Another stir-up concerns the LeGrand Burger, claimed to be one of the best in Norfolk (I think it is, I don't care if it looks like a Big Mac) - Southern Grit is hitting it from all angles, the likes, dislikes, even the weight of the burger patties (makes me think of Grandpa Fred from Sixteen Candles telling Long Duck Dong "you don't spell it son, you eat it!).

I sent him some questions, similar to what I did with Fellini last year, to let people get to know him a little better. if you're already familiar with Fitz you'll know he loves Nouvelle, if you read below you'll understand why. Another thing about him is that he runs 757E Zine, a local culture rag. Running magazines has him looking at numbers, readership sweet spots and how his work compares to material with a larger circulation - Veer, Whurk, etc...

Please read on and look out for the new issue of Southern Grit that hits the presses this Friday. You'll find it on the street February 1, 2016!

All images courtesy of Fitz and Southern Grit.

GC: What is your experience in the restaurant industry? Why write a magazine about it?

JF: Recently I did a stint as Nouvelle’s dish bitch and then ended up working front of the house as a waiter and a really, really bad bartender for a bit. The idea to launch Southern Grit materialized from the food section of 757E Magazine (which later became Fuss Magazine). 757E’s food section set me down a path of getting to know chefs.

As a person who identifies as an artist, I started to really see some of the better chefs in Hampton Roads as artists in their own right, so I really wanted to make a food magazine. At the time however - guessing about a year ago now - I was worried about doing most of the writing for Southern Grit as I did for 757E. Chris Fellini had just written an article for 757E that I felt stood above the rest and so I approached him about starting a food magazine. He threw the name Pantry and Southern Grit at me. I lobbied hard for Southern Grit and we went with that.

Fitz with owner/chef of Nouvelle, Rina Estero — Fitz with owner/chef of Nouvelle, Rina Estero

GC: Your experience in the industry and recent life events seem to be key in your decision to start Southern Grit, what else influenced you?

JF: My background as a photographer (I took classes under Stephen M. Katz and Sam Hughes) plays a large roll. I initially went to college and ended up getting my first associate degree in Applied Arts - Studio Arts. I was in love with drawing and painting at the time. However, while pursing that, I had to take a photography class as an elective. Sam Hughes taught the class and while at the time he was probably the best wedding photographer in Hampton Roads he had a history with journalism photography. First under his creative influence, and then after taking a really pivotal photojournalism class under Stephen Katz (in my opinion the best photographer to work at the Virginia Pilot), I wound up getting involved in the student paper.

In under a year, I worked my way up to editor-in-chief and produced three editions of the student paper - until we got shut down for an article I co-wrote involving student funds. Looking back, this may have been the beginning of striving to be honest about what I write and shoot rather than being popular.

GC: What will Southern Grit try to provide to readers?

JF: An honest conversation about food and food related issues. Before Fellini and I launched Southern Grit, we had a huge conversation about writing honestly and not pandering. We didn’t want to be Veer or Wurk or Culture Snack. There simply is just too much of this, "Everything is great” mentality in those print publications.

I mean op-ed wise, Tom Robotham puts out some good work in Veer but by in large in all three of those publications when you read them it’s going to be a love fest from front to back. Don’t get me wrong though; there are tons of things in Hampton Roads to love. I was raised here. This is my home. Shit, earlier this year I turned down two design job offers out of state (plus some financial peace of mind) because this is where I want to live.

The problem is that when you scream from the rafters about how awesome something is just because it’s new, or because that particular restaurant, business, etc… is taking out an ad in your publication, you take away from those chefs or restaurants that are truly killing it.

GC: How far out of the area are you hoping the magazine will reach?

JF: We will endeavor to reach out of the area and more into the greater south as we grow. I eventually want to see Southern Grit be a retail magazine not a free one. That’s one of the reasons I decided not to go with newsprint, but rather a magazine quality glossy paper.

For the moment I want to continue to build our social media numbers and expand our print edition both by volume and by spots we distribute to. We very shortly are going to run an online campaign to take steps towards just that. With the growth we already have seen (particularly in regards to our social media numbers plus how fast our print magazines are gone once we put them out), I’m hoping this online campaign will be of interest to restaurants and business owners in Hampton Roads who wish to reach their demographics through an inventive and most importantly, pander free, publication. Our readers, of which I am so very grateful for write us and get what we are about. I think people are tired of reading advertising vehicles disguised as magazines.

In terms of food and art in the region, Hampton Roads is seriously expanding and developing a unique voice. I want Southern Grit to function in those circles. I like that Chefs message us, that industry workers message us. I believe they know we are doing this with passion and not to entice a full page ad.

Fitz photographing Press 626 Executive Chef David Hannah

GC: Are you doing the bulk of the editing and writing for the magazine?

JF: Due to Fellini's desire to Hunter S. Thompson it the fuck out of dodge, then come back, then turn around and set out to leave again, haha, yeah at this point I do.

Having worked at Nouvelle for a stint and mainly in light of getting to know many of the best Norfolk based chefs over the last year, I feel comfortable pulling a lot of the writing weight now. I do want to note, however, that after the first edition when Fellini left the state for a bit, Wade A. Hunter stepped forward and wrote a lot of really solid articles for Southern Grit, as well as aided with concepts and copy editing. I’m glad both of them still contribute articles to Southern Grit and that both of them are my friends. They both are really talented writers.

Also worth mentioning are the numerous other contributors that produced articles that break up the homogeneity. Honestly, the only thing I mind about writing so much of the content is that I can’t focus on that alone. In light of having to design, photograph, and now illustrate so much of the publication, I find myself spread thin sometimes. I’m not always the best multitasker either.

GC: How has the reception been when looking for supporters and advertisers?

JF: Selling advertising space sucks for someone who isn’t about sales. It takes a certain mindset and I am an artist, not a salesman. I am very grateful that O’Connor Brewing Co. and Streats both did a three-issue deal. We have also found support from other local businesses. Right now we are looking for an ad rep – so hit me up young and hungry sales person!

I seriously hope that in the future that this part of the business doesn’t rest with me. I’m hoping this new online campaign will be successful and take some of the worry out of it for me. In college I learned a lot of what I use for Southern Grit - how to paint with oils, sculpt, draw, use watercolors, shoot photos manually, write - but I’ll say that business, instead of philosophy, might have been a smarter minor!

In terms of support in a non-monetary way, it has been overwhelming. I’m very appreciative of the press you have given us, plus the press Joe Fitz at the Dominion Collective gave us. As well as all the advice and time Dave Hausman at Handsome Biscuit/ Toast/ Field Guide, Charles Burnell at Work Release, Jamie Sums at 80/20, and Jesse Scaccia at Alt Daily have all given to me. Rina Estero at Nouvelle Restaurant also took a real interest in Southern Grit and was very helpful in facilitating some of the recent social media growth. And again, it goes without saying that our readers seriously rule! It’s been awesome having people come up to me and talk about articles my contributors and I spent hours on end creating.

GC: Will Southern Grit primarily cover food and restaurants?

JF: I think concerning the broader Virginia reach, Whurk employs a younger perspective, one that Veer is sadly lacking. This makes Whurk a tad more relevant to what is truly current and interesting to readers. However, Veer will most likely continue dominate as a free, broad culture review publication. Politically Veer does outshine other free publications available in Hampton Roads and despite many of us around here seeing the dinosaur mentality it often exudes, it's not going anywhere. For me, personally, I've enjoyed delving deeper into documenting and writing about the chefs and restaurants that are creating so much talk and energy around food in the area. I’m going to focus on thoroughly exploring that subject instead of throwing my resources at several different creative fields in Hampton Rooads. In terms of serious eaters in this area as well, I think it's becoming obvious that people are expecting more in terms of a meal out considering how diners are growingly engaged in the food they choose and support with their dollars. I hope that ultimately how deep Southern Grit gets into issues surrounding food, plus the quality of the visual along with the honest, straight-forward way the contributors and I write about the subject will continue to grow the brand that Southern Grit is developing into.

GC: Do you have a target audience?

JF: Charles Burnell told me once always answer that question with “Millennials” hahaha. I do think we have a younger readership like Wurk, but we’re more focused on our end. I think in terms of target audience, more than anything we are (I know some including myself feel this phrase is played out but) we are a foodies’ publication.

For example, we are about to talk candidly in a four-page article about the Legrand Burger, which is both loved and hated by many folks in the business. Danielle Jones of the food media blog Slice and Torte told me, "The LeGrand Burger is an enhancement of everything you want from a classic burger." On the other hand, Sous Chef Jon Scheidt of Nouvelle Restaurant refuses to even call it a burger, stating, "It's JUST a patty melt", whereas Chris Conway of Nomarama Burger Club is quick to tell anyone that will listen, "This, [the LeGrand Burger] is the best burger in the area and I say this with complete confidence”. However, Fellini at the mag most infamously said of the LeGrand Burger that "It's just a glorified Big Mac”. So we are in the process of sculpting an article that goes into the history of the burger as the public knows it asking a question: is LeGrand’s burger true-to-form to a classic burger? Hell, we even weigh the patties of the damn thing and compare its weight to the Big Mac to delve into how similar it may or may not truly be. By and large, even the best of publications like, say, Distinction, which retails for 10 bills is (in this case has), just basically wrote a good but standard bio/breakdown of Steve Marsh and his restaurant. We are always trying to go about things from unique angles. I think this edition the great burger debate piece with LeGrand and a very interesting challenge piece we did with Saint Germain’s Chef Dave Hledik kind of shows why we stand out when it comes to writing about food locally.

Honestly you never know what we will say because we are totally being straight up - even if it isn’t in line with popular attitudes around here. When I meet with contributing writers I always try to press them to write true to the experience they had if they are reviewing something. We really do need to get away from this broad pander mentality.

GC: What is Southern Grit?

JF: You know one of the reasons I lobbied for this name was it kind of is an attitude. It’s an attitude/ presence that I see when I watch Steve Marsh, or Dave Hledik, or Nic Hagen cook. It’s a no-nonsense, passionate, do-not-compromise-at-all way of creating for them, I believe. A good example was watching Rina Estero pick out veggies from Brothers farm… pairing them with proteins, and then having that in mind when pushing herself to constantly evolve her menu. I see this kind of from the beginning, hands-in-everything approach when I'm making the mag.

Chris, Wade, and I brainstorm a theme, we then look at what’s going on locally and try to identify what is interesting; what is striving to distinguish itself as inventive in food. Then I go shoot a photo story of a subject related to what we identified to see if we’re on the right path with our thinking. Then I interview the people involved, write it, match typography to the photography, possibly illustrate it, and then finally tweak everything into a final spread. It’s a labor of love - my hands and creative vision are in most all of it. I think this, in some ways, parallels the lives of the best chefs in the area and this is why I have so much respect for what they do. I honestly don’t look at a plate of food the same way anymore. The truly great ones are a form of art to me now.

Fitz flanked by Ashanti and Mo of My Mama's Kitchen, Southern Grit release party

Joshua Seaburg - Mixologist

November 14, 2015

I like to talk to the people I meet when I'm out and about. One of these people is Joshua Seaburg, who at the time was running the bar at Twist at Town Center Virginia Beach. Josh, I know you're off doing your thing but I wanted to make sure everyone knew what you're about. Here is a little Q&A I had with him earlier this year.

(GC): You said you spent time down in the Caribbean? Where and how you ended up there? What did you do?

I moved to St. Thomas in December of 2012. I have some family down there who own a pretty large fine jewelry store, who I met when I visited on a cruise in August of that year. They invited me to learn the jewelry industry, and at the time I was dissatisfied with what I had going on in my life, and figured it would be a good experience. I ended up bringing my then-girlfriend down shortly after I moved there, and we worked together for my family's business, got engaged in June of 2013 and moved back for her to continue her education, and me to pursue craft bartending in my hometown.

(GC): How many years in the business do you have?

I've been in the restaurant industry since I was 16, tending bar since 21. My first bartending gig was at an Oceanfront tequila bar, where I started to learn about spirits (Tequila, in this case), and really came to understand how much there was to know.

(GC): What do you do? Where you want to go with it?

I am responsible for the spirits and cocktails..., as well as all the design and training that surrounds that. In practical terms, I develop recipes, educate staff and guests on what we have to offer, and train and supervise the bar staff. My goal...is to develop a nationally competitive cocktail program, and bring this area into the sort of craft cocktail renaissance that's been happening worldwide.

(GC): Can you tell me about the Fernet-Branca coin again? That story about the drink and a little bit about your experience in Richmond with it?

Fernet Branca is this really complex, bracing amaro that rose to prominence on the west coast as an insider shot among bar industry folk. It's much more well-known now than it was before, but it retains status as a wildly popular drink with bartenders. They give out very small amounts of these military-inspired challenge coins to deserving Fernet enthusiasts. As far as I know, I'm the only person in the area who has one, although I wouldn't be surprised if some folks in Charlottesville and Richmond had some too, especially John Maher at The Rogue Gentlemen. He was gracious enough to share some of his Fernet Branca from the 1960s the first time my buddy Stephan Stockwell (Chow, Norfolk, VA) and I stopped in right around their opening day. I had been put in touch with John by the east coast director for Fernet's distribution company, because he'd noted both of us for our love for Fernet Branca. John's from California, and definitely has more Fernet street cred than me.

(GC): Is there anything else you want people to know about you and your work.

I guess the main point that I want to embellish is that, just because I and my staff take drinking and cocktails very seriously, we don't expect that from our guests. The word mixologist carries kind of a bad reputation, because it conjures the image of a guy who feels like he's doing you a favor by serving this drink, and what kind of idiot are you if you don't know what Cynar is? I try to be very much the opposite - the first priority is to serve the guest's needs, not my own ego. One of my favorite quotes is from a book called Beta Cocktails: Bars exist to serve customers, not cocktails. I'm big into the idea that everyone who's at my bar has a need, and it's my job as a bartender to meet it. Sometimes that need is just a beer and some hospitality, not a 20-minute diatribe on obscure French Liqueurs.

Back Bay Brewing - 15 Oct 2015

October 24, 2015

Stopped by Back Bay Brewing Co. to grab Jasper a pour after the Old Beach Farmers Market. Funny thing is he didn't drink it so I had to. We also met a kid who just turned 21, he was down from Hampden-Sydney College with his buddies. His parents were taking all the boys out on a local brewery tour. I thought that was a pretty nice idea. Oh, also got to chat briefly with Travis about his trip to Canada and California and Josh Malbon dropped in waiting or his order from Gringo's next door.

This year's Treasure Chest icon - "Hula Gal"

Green Flash Treasure Chest 2015

October 6, 2015

Green Flash Brewing's annual cancer benefit and awareness event called Treasure Chest is happening this Sunday (11 Oct 2015) in Virginia Beach! Throughout the week, in the Hampton Roads area, Green Flash will be throwing #raiseaglass2015 events to raffle off tickets to this great event and help advertise the cause.

(Check out photos from last year's Treasure Chest - Virginia Beach here.)

Green Flash's Phil Shannon and me (always with something strapped to my shoulder)

Treasure Chest was founded in 2011 by Green Flash Co-Founder and breast cancer survivor Lisa Hinkley. All the Treasure Chest related events raise money to support breast cancer charities. A beer and icon are released with the announcement of the event.

This year's Green Flash Treasure Chest beer is a naturally pink IPA with grapefruit and prickly pear juice and hibiscus flowers. I haven't had it yet, but plan on grabbing one this week! Last year's was great, barrel-aged Belgian style saison with plum. It was fermented in red wine barrels with house Brettanomyces, then conditioned with plums for six months. It was very good!

The Green Flash crew at The Birch, Norfolk, VA

Hampton Road's 2nd annual Treasure Chest event will be held at the same place it was last year - on the Green Flash Brewing property connected to where the new brewery will open in 2016. Like last year, they have invited other local breweries and shops to participate as a community to throw the big bash.

I was one of the photographers last year (you can see some of my photos in the video linked above) and can tell you it was a great time. Everyone was having fun (some a little more than others, you know who I'm talking) drinking some great beers and eating delicious food. The first time I ever had a sample of Home Republic food was at Treasure Chest 2014. That's saying something because I get out a lot! Another thing is that my wife, Shelby, will be volunteering at the event too. I can't wait to see her in action.

If you want a chance to win tickets, hit up one of the #raiseaglass2015 events in the area leading up the actual Treasure Chest October 11th. I've sorted them out for you below:

10/6 - Tubby's Tavern from 5:00-8:00 PM (Virginia Beach)
10/7 - DoG Street Pub from 5:00-8:00 PM (Williamsburg)
10/8 - The Public House from 5:00-8:00 PM (Norfolk)
10/9 - Home Republic from 6:00-9:00 PM (Virginia Beach)
10/10 - Lynnhaven Pub from 6:00-10:00 PM (Virginia Beach)

Buy tickets to Treasure Chest on this page.

Photos included were from The Birch's Treasure Chest event last week.

Virginia Craft Beer & Wine Festival 2015

September 10, 2015

We're going to the Virginia Craft Beer & Wine Festival this year for the first time. I'll be honest and say I can't remember the last time I've been to an event in Portsmouth. I guess it would have to have been the Portsmouth Dishcrawl over two years ago! Here is more info from the event's Facebook page:

This Saturday's event will be held from 12:00pm-5:00pm and will feature some of the finest selections of craft breweries and wineries, all hand picked and selected from right here in the state of Virginia.

Tickets are just $35 and include unlimited sampling, a commemorative festival glass, tons of great food options and live entertainment all afternoon featuring Mike Profitt & Dana Silver Cloud.

Breweries include: O’Connor Brewing Company, Smartmouth Brewing Company, Back Bay Brewing Company, Young Veterans Brewing Company, St. George Brewing Company, Larry’s Lemonade, Ale Works Brewing Company, Legend Brewing Company, Devils Backbone Brewing Company, Bold Rock Hard Cider, Starr Hill Brewing Company & Center of the Universe. Each brewery will feature multiple selections of some of the finest craft beers in the state of Virginia for guests to enjoy all afternoon.

Wineries include: Rapidan River Winery, Prince Michel Vineyard & Winery, Barboursville Winery, Trump Winery, Williamsburg Winery, Horton Vineyards & Lake Anna Winery. Each winery will feature multiple selections of premium wines from right here in the state of Virginia for guests to enjoy all afternoon.

Tickets are on sale now at the nTelos Wireless Pavilion Box Office and at all Ticketmaster locations. You can also purchase online at www.ticketmaster.com.

For more information on The Virginia Craft Beer and Wine Festival, visit www.PavilionConcerts.com, or call 757-393-8181.

The Virginia Craft Beer & Wine Festival is proudly sponsored by nTelos Wirless, Hoffman Beverage, Republic National, Rick Hendrick Cadillac, Coastal Limousines and is produced by Integrated Management Group. Proceeds from this year’s event benefit the Virginia Legends Walk Foundation.

Peter Chang Express - Virginia Beach

August 19, 2015

Earlier this year Shelby and I got an invite to have dinner with Peter Chang and his partner Gen Lee. It was amazing! We were there with one other couple, Sean and Robin Brickell, in addition to Peter's wife Lisa. Course after course was brought out and cooked by a chef Peter trained. Everything we had excited all the senses - it tasted great, it looked wonderful and Gen or Peter would give us the skinny on what we were eating.

Peter Chang's wife Lisa brings out sweets to celebrate Shelby's birthday!

In addition to talking about food and business Gen told about his early days in the country working the kitchens of Las Vegas in the 80s. Him and his wife have a house there still and let us know he knows all the secrets to getting around town. He showed us photos of his grandchild and even talked about the big names he met - his favorite being Michael Jackson. He described Jackson as a very kind and generous man. When Peter and his wife found out Shelby's birthday was about a week out, Lisa came out with sweet, sticky buns stuffed with black bean. Very cool!

Of course the big topic of the evening was the new restaurant they were opening in town. They wanted to lets us try some of the new menu items they were putting together for a spot in the Virginia Beach Town Center called Peter Chang Express. Well...new for Hampton Roads at least, the next closest one is in Richmond.

The new shop at Virginia Beach Town Center

Peter Chang Express isn't going to be in the middle of the fairly new Town Center but off the boulevard between Kellam Rd and Horace Ave. You can actually see the new Peter Chang Express from my mother's barbershop (Town Center Barber Shop) at 304 Horace Ave! So if you need a haircut after lunch head over and see Mom.

If you aren't familar with Peter Chang, this sums it up: He has been called the best when it comes to Sichuan cooking in America. He has even cooked for the president of China at one point in his career.

We've been to Peter Chang Bistro in Virginia Beach and the food is phenomenal! It's unlike the Chinese-American food you're used to getting from the similarly named restaurants who seem to be serving from the same menu. His food is spicy, fresh, and presented uniquely. Whole fish dressed and sliced, majestically carried to the table with the respect it deserves. Bamboo fish in a bamboo net is pretty neat too. The scallion bubble bread is brought to the table hot and it looks like a balloon of chewy goodness - pull it apart and eat it hot!

The difference between Peter Chang's bigger restaurant in town and Peter Chang Express is that Express will be serving small plates at half the price of the regular entree. Service will be fast to accommodate those working in Town Center or for those who wanted a quick bite to eat. Shelby and I have been watching this store, trying to figure out when it was going to open. It was originally supposed to open about May or June but had a few delays. Now is the time though!

Peter Chang Express will ~~have a grand opening on August 28th with a soft opening a couple days before that~~ open 8 September. We're excited, it's a lot closer to us and our jobs so I can see picking up lunch there now. I wonder if it will affect Judy's down the street?

View the photos of our visit and see some of what will be offered at Peter Chang Express and check out this cool tofu soup below!

Diner en Blanc Hampton Roads

August 14, 2015

7th Annual East Coast She Crab Soup Classic

April 10, 2015

The 7th Annual East Coast She Crab Soup Classic is happening tomorrow. If you're not familiar with this event, here's what happens:

Some of the area's best restaurants show up and serve their take on she crab soup. There are two judging categories - Critics and People's Choice. Those who attend will get a checklist and get to visit each restaurant's table. You sample their soup and mark which one you think is the best!

So far there are 17 competitors. Maninno's will not be competing this year but I heard they will have a table so everyone can still try their award winning soup!

Check out the event's page for information.

Order tickets here. $14 before the event, $18 at the gates if there are any left.

Sat, Apr 11, 2015 12:00 PM
24th Street Park, Virginia Beach, VA

New Glasses at Lynnhaven Pub!

April 3, 2015

I hopped online the other night and saw that Lynnhaven Pub had new glasses! The large tulips with the Pub's name emblazoned on the front and the classic hashtag #suckitlynnhavenpub on the back - I had to have one.

One thing about me that you probably already know if you spend time around me, is that I love glassware. It's something that started back in 1993 when I was stationed in Germany and started drinking German beer. Every little town there has a brewery and when they deliver beer to the local gasthaus they also give them glasses. I loved weizen bier and drank a lot of it over there (ask my friend Rob, he drank just as much of that stuff.) So after finishing a drink I would slip a weizen glass up my sleeve and take it home with me. If you didn't know where this "steal the pint/glass" thing came from, it was knuckleheads like me.

Rob and I were barracks buddies waiting for our names to be picked on the housing list, this happened about 3 months after being in country. That meant we finally got to be reunited with our wives and kids. Of course when Shelby was there I had to show her the "economy" - that's what we called going leaving base. We had dinner somewhere and she notice me trying to take a weizen glass and put the kibosh to my thieving ways. She said I better pay for it if I want it; it's funny because it never occurred to me to ask if I could just buy the glass. So after finishing a drink I would hold up the glass and ask, "Wieviel kostet das?" I was pleasantly surprised to find out that most people in the establishments over there would just say it was "frei"...free!

Sweet.

If I did pay for a glass it was about 2.5 marks, which was the equivalent to a buck American. I still have all my weizen glasses and some fest mugs from being in country and I love thinking about the time we spent over there and my first real experience with good beer.

Sorry, I got a little off track...so you noticed the #suckitlynnhavenpub hashtag? Rob, owner of The Pub, said it was something him and a rep started a while back for fun. It makes me chuckle whenever I see it, check out Instagram with the hashtag you'll see half of them are probably mine. Pay attention to Rob's posts and you'll see a few other funny, reoccurring hashtags.

Rob said there are only 140 of these glasses, this was as of Monday. I doubt there are that they will last long and this Friday is The Pub's famous Founders KBS (Kentucky Breakfast Stout) event. It draws a huge crowd and I would be surprised to any of these glasses make it past the weekend.

Disclaimer: I do not condone stealing glasses from any establishment! Ask if you can buy or have one.

Southern Grit

March 19, 2015

“First, we want to open up an honest debate on regional food. The biggest problem I have with a lot of the existing food writing is it has such a bias. We love this area too, but we feel like glossing over things that could be improved only does a disservice to people.” - Chris Felliini

The food scene in the region has had a boom in the last several years – food trucks, pop-ups and a good start in the farm-to-fork movement in additional to traditional brick-and-mortars. As veteran of local kitchens, Chris Fellini felt that there is more to said about what's going on. He's going to do it through writing with a magazine he founded called Southern Grit.

Self proclaimed military brat and raised in Virginia Beach, Chris is using his 10 years experience in the food industry to translate Hampton Roads' food scene, and if Chris has his way, all the way up to the D.C. area.

Chris Fellini, Founder/Writer Southern Grit — Chris Fellini, Founder/Writer *Southern Grit*

He was inspired by his personal travels, favorite food critics, writers and other magazines like Lucky Peach. He wants it to be visually engaging and have honest opinions about restaurants, food and other traditional or non-traditional operations in the industry.

Chris' initial idea behind creating a magazine was inspired by Joshua Fitzwater who runs 757ezine. They got serious about it last year after Chris had a heart attack in his mid-20s and Joshua underwent a surgery related to his weight loss. These events put things in perspective for the two and after kicking off a plan in October they were picked up in January. Work began on putting together the first issue around the theme “The Women's Issue” - each issue will be themed. The first run of print will have a circulation of 1,000 copies and the magazine will come out bi-monthly.

I caught up with Chris recently and had a little Q&A about Southern Grit:

CF: First and foremost, this magazine wouldn't be in existence if Fitz hadn't taken a chance on my writing in the first place. With the finished product, a lot of the initial appeal is the look. All things layout, photography, and design related are Fitz. It's his attention to detail that is going to draw readers in; it's the writing inside that will keep them coming back.

GC: What is Southern Grit?

CF: Southern Grit is a free publication focused on food. Each issue is themed. Between the look of the magazine and the writing, we're striving to be a publication that anyone would gladly pay money for. With keeping it free, though, we invite anyone with an interest in food to join in the conversation.

GC: How did you come up with the name?

CF: Fitz and I tossed around a lot of names. We wanted something edgy to match our content ideas. I threw out "Pantry" and "Southern Grit" at about the same time. We kept coming back to "Southern Grit" and Fitz was really pushing for it. Since we were so stuck on it, we went with it. Southern because of where we're from, and Grit because of the honesty that makes the backbone of the magazine.

GC: What will Southern Grit try to provide to readers?

CF: Southern Grit really has two focuses. First, we want to open up an honest debate on regional food. The biggest problem I have with a lot of the existing food writing is it has such a bias. We love this area too, but we feel like glossing over things that could be improved only does a disservice to people. There's a thin line between being honest and being an asshole, and we stay on the side of honesty. At first, we may get push back because people in the area aren't always shown the truth by reviewers, but our stance is that the only way someone can grow is with constructive criticism. The other part of Southern Grit is stepping outside the box of traditional food writing. By pairing great food photography with illustrations and other art media, we're offering a visual edge more akin to an arts magazine. Our content, too, doesn't just stick to restaurant reviews and recipes. We want to creatively discuss all issues that fall into the web of food. Everyone eats, so there's a lot to talk about.

GC: Will Southern Grit primarily cover food and restaurants?

CF: Southern Grit is themed each issue. So, in the context of that, we certainly will be covering restaurants and food. We have a section called "First Impressions" that's dedicated to showcasing new restaurants. However, the beauty of themes is that the content almost creates itself. For our first issue, the Women In Whites edition, we featured several female restaurateurs. However, our second issue focuses on alcohol, so our features will be on different styles of bars. Since each theme is different, expect the content to vary appropriately.

GC: Do you have a target audience?

CF: Our target audience are millennials and foodies. We want people who work in the industry to appreciate the magazine. We want people who are passionate about food to pick up a copy. At the same time, we're not Bon Appétit and we don't want to be. We think food should be fun, not pretentious.

GC: How far out of the area you hoping the magazine will reach?

CF: We're going to grow this slowly, so we don't overextend. Right now, we're really focused on Norfolk because of the existing food culture. We're also going to be at some key spots in most of the other 7 cities. In a year or two, I'd really love to have our magazine in Roanoke, Richmond, and the outer DC area because in Virginia, that's where food cultures are thriving.

GC: Your experience in the industry and recent life events seem to be key in your decision to start Southern Grit, what else influenced you?

CF: I've always been passionate about food, in all it's forms. I've also admired Pete Wells and Frank Bruni (NY Times food critics), as well as the content the magazine Lucky Peach keeps turning out. I'm very into writing as well, so this was a way to combine my two passions. At the end of the day, though, a lot of respect goes out to Joshua Fitzwater. He runs 757 E Zine, and was hanging out at O'Connor Brewing Co. (one of my current jobs) when I approached him about writing about food in his magazine. He was more than impressed with my article, and had the foresight to want to take this further. Really, without Fitz coming up with the idea of a strictly food magazine, Southern Grit wouldn't exist.

GC: You've been working in restaurants for over 10 years, anything you remember that really gets you?

CF: The biggest thing working in kitchens has taught me is that multitasking is the key to survival. A quote that has always stayed with me comes from Harry DiSilvestro, one of the owners of Y'not Pizza, my second job at 17. He told me to never burn a bridge, because you don't know where that bridge could take you down the road.

GC: How has the reception been when looking for supporters and advertisers?

CF: When talking to prospective readers, everyone seems to be really interested in our focus on honesty. And like I said previously, everyone eats so everyone has an opinion on food. As far as finding people who want to advertise with us, once they see the amount of time Fitz has put into the layout and look of the magazine, they instantly recognize that no one else is making a free publication of this caliber.

GC: What will be the initial distribution?

CF: Our initial run is going to be 1000 issues bimonthly in Hampton Roads. As funding grows, we want to do this every month and then start doing larger print runs. Fitz really has the expertise in this, as he's been growing 757 E Zine for over a year now.

Southern Grit: The Cutting Edge of Food Writing & Photography is having its release party this Sunday, 22 March, at O'Connor Brewing Co. in Norfolk, VA, 1:00-4:00 PM.

Southern Grit: The Cutting Edge of Food Writing & Photography is having its release party this Sunday, 22 March, at O'Connor Brewing Co. in Norfolk, VA, 1:00-4:00 PM. Entertainment by The Wet Boys and food will be available from CXB BBQ, Bodacious Pizza and Wings by My Mama's Kitchen.

Additional information provided by Chris:

Chris Fellini. 26. Grew up in Virginia Beach, but I'm a military brat so I've been all over. I've traveled on my own – all over the country and have seen what other regions do with food. I've also worked in restaurants for 10 years so I bring that experience to the table.

Joshua Fitzwater. 30, Norfolk Virginia, photographer, print designer, musician, suicide survivor, weight loss 150 pounds in the last 2 years, owner of the 757E Magazine.

Mr. Shawarma

March 14, 2015

One of the many things Shelby and I fell in love with while we lived in Germany was gyros - or at least that's what we called them. We were actually eating doner kebabs which hail from Turkey. There was a good sized group of Turkish people in Germany so naturally some of their dishes came with them. My favorite shop was one on the way to Nuremberg; the owner was of Turkish decent but born and raised in D.C. He had family in Germany and decided to move there and ended up running a little gyros shop. I first stopped by there on the suggestion of one of the other soldiers who had more time in country...and a car. I was going wherever he took me.

I fell in love after the first bite. It was great watching the lamb and veal, thinly sliced and stacked on a spit, turn on an upright rotisserie. I believe doner kebab translates roughly into "one that turns" or something like that. The meat would be shaved off the spit into a tray then it was placed into half of a large pita

Shawarma is basically the same thing as a doner kebab, each region has their own ingredients for the wraps/pitas and what you see above is the best shawarma I've had in Hampton Roads. It's from a shop called Mr. Shawarma in Norfolk, VA on 21st St. I remember hearing about it opening not too long ago and always meant to swing by. We finally hit the spot after going to the Evil Twin Brewing mini tap take-over at The Birch.

The shop is tucked in off the street and when we first walked in we saw some kids hanging out in one of the booths. The owner Avi Eli was behind the counter chatting with a customer while he prepared food. An assortment of toppings sat in front of Avi, his hands dashed into them tossing them on the flatbread according to the customer's order. Shelby ordered the falafel in pita and I got the shawarma wrap. While we waited for our food to be made we were given samples of the falafel - so good! I could eat a bucket of those things with the tahini sauce he topped it with. Avi is a lively guy with a sharp sense of humor, when Shelby said she didn't know what to do he said, "I have a girlfriend already, sorry."

We took our orders to go but ended up eating the fries/chips in the car. When we got home we both marveled at how good our food was. My shawarma had shaved turkey in it that was seasoned perfectly, I got mine "hot" so it was spiced up a bit but not too hot at all. Shelby's falafel was crisp on the outside but had a soft, firm texture when bit into.

This is definitely a "must try" if you're in Norfolk, wish he tried this sooner.

Check out fellow food and drink enthusiast Steve Attenweiler write-up on HamptonRoads.com.

Old Beach Farmers Market - 6 July 2014

July 10, 2014

The Old Beach Farmers Market, in Virginia Beach, is on every Saturday till noon during the summer.

Peel the Love!

June 27, 2014

Dole has set out to remind everyone that bananas aren't just for brown bag lunches or looking good in the fruit arrangements. “The Peel the Love" “Banana Cabana” Tour is traveling around the county in custom food trucks that will offer recipes, samples and even swag—t-shirts, sunglasses, etc... using Dole bananas and other fruit. They've also reached out to regional bloggers, like myself, to help put the word out. In the Virginia Beach/Norfolk area, they'll be visiting the following locations within the next few days:

Sunday, 29 June - Norfolk Naval Commissary, 1588 Mall Drive, Norfolk, VA, 11:00am – 5:00pm
Monday, 30 June – Oceana Naval Commissary, 1300 Oceana Blvd, Virginia Beach, VA, 3:00pm – 6:00pm

If you're outside of the Hampton Roads area, they'll be stopping at these spots too:

Saturday, 28 June – 7Th Annual Chesty Puller Memorial Bridge 10K and Kids Fun Run, Historic Downtown, West Point, VA (Town Square), 7:00am – 10:00am
Thursday, 3 July – Fort Lee VA. Commissary, 400 Shop Rd., Fort Lee, VA, 11:00am – 5:00pm

The events are free and ID cards are not required to visit the NOB and Oceana cabana stops. Grilled, blended, sliced—however you might like them, delicious treats made from bananas will be available for visitors to try. You can grab a merch item if you bring by a receipt displaying a purchase of 3 lbs. of Dole bananas too! You' might possibly see a walking banana if you stop by the food truck—who wouldn't want to see a huge walking banana?

Dole selected cities that have shown to have a great appreciation for the yellow fruit when planning out stops on the Peel the Love tour. In all, 26 banana-loving cities will be visited by the Banana Cabana Memorial Day through Labor Day.

To help celebrate the banana, make a cold, refreshing smoothie using the recipes my wife and I use here at home. Click the photo below:

Follow this link for more information on Peel the Love

Here is the official blurb from Dole:

Peel the Love is a year-long Dole campaign that celebrates the fun, irreverence and whimsical side of bananas and other tropical fruit. The program includes everything from delicious new banana recipes, serving, pairing and entertaining tips.

About DOLE Bananas

DOLE® Bananas are the top-selling banana in America and the world — in both conventional and organic product categories. From its founding by James Drummond Dole, the company has built its reputation on a ceaseless commitment to quality. Today, the DOLE® brand stands for more than 150 years of quality produce — and the world’s largest supplier of fresh fruits and vegetables, including bananas. Dole strives to grow, produce, harvest, transport and distribute its bananas and other produce in the most environmentally and socially conscious way possible. Dole Fresh Fruit Company is based in Westlake Village, Calif.

About Dole Food Company, Inc.

Dole Food Company, Inc., with 2013 revenues from continuing operations of $4.5 billion, is one of the world’s largest producers and marketers of high-quality fresh fruit and fresh vegetables. Dole is an industry leader in many of the products it sells, as well as in nutrition education and research. For more information, please visit www.dole.com.

She-Crab Soup Classic Winners!

May 7, 2014

Another She-Crab Soup Classic has come and gone with Mannino's Italian Bistro holding onto it's spot at the top. I'll admit I had them marked in first place too after tasting at each table--it's so delicious. Shelby and I pretty much voted the same way with Passion and Rockafeller's taking second and third respectively.

There were a bunch of good soups we sampled at the competition, making it hard to pick what we thought were the best at the event. I basically look for the lump crab, crab roe, a little Old Bay, and I like sherry in mine too.

Here are the 2014 East Coast She-Crab Soup Winners:

CRITIC'S CHOICE:
1st Place - Mannino's Italian Bistro
2nd Place - Westminster Canterbury
3rd Place - Passion The Restaurant

Honorable Mentions:
Rockafeller's
Freemason Abbey
Steinhilber's

PEOPLE'S CHOICE:
1st Place - Mannino's Italian Bistro
2nd Place - 328 Tequila Lounge
3rd Place - Passion The Restaurant

Honorable Mentions:
Freemason Abbey
Rockafeller's
Steinhilber's

Check out the photos HERE!

6th East Coast She-Crab Soup Classic

April 25, 2014

The 6th East Coast She-Crab Soup Classic is tomorrow at the 24th Street Park. Over 15 of the area's best restaurants will compete to be named the one with the best She-Crab soup in Hampton Roads. Last year Mannino's Italian Bistro won both the Critic's and People's Choice awards. Read my review from the last one here on AltDaily. There will be lines, but the soup makes up for it.

Here who is competing this year:

328 Tequila Lounge

C.P. Shuckers

Freemason Abbey

Keagan’s Restaurant

Lucky Oyster Seafood Grill

Lynnhaven Fish House

Mahi Mah's Seafood

Mannino’s Italian Bistro

McCormick & Schmick’s

Murphy’s Irish Pub

Passion the Restaurant

Rockafeller’s

Roger Brown's Restaurant and Sports Bar

Steinhilber's

Tradewinds

Westminster Canterbury

The gates open at noon and the event ends at 3:00 PM. When you enter the park you'll make your way around the tables and get a sample of she-crab soup. Use your score sheet to mark your favorites and turn it in when you're done. Votes will be tabulated the winners will be named at the end of the event! When you're done, go grab a beer at one of the local watering holes. You can even make the Back Bay Brewing Co. grand opening on Norfolk Ave. down the way!

Check out the photos from last year's event here.

See you there!

Scout Guide

April 23, 2014

The Scout Guide for the Virginia Beach/Norfolk area wrote a post on I Heart Food yesterday. Shelby and I first seen a Scout Guide in Richmond and really liked the printed copy--glossy, great photography. The Scout Guide highlights people and shops in the area they cover, so it was nice to be featured in their blog.

It's funny how this all worked out. I was at Lynnhaven Pub to try the new batch of Bell's Hopslam for the year and while I was taking photos of my beer (you know I'm that guy who takes photos of his food) and the woman next to me asked what I was shooting for. I told her I had a local food blog and when I told her about I Heart Food she said she loved it and followed me in Instagram. Her name is Anne Hazard and she is the Editor of The Scout Guide for our area. She said she loved my work and wondered if I'd be interested in doing a Q&A.

Sure! Sounds like fun.

A little while later I was contacted by Cole Weaver, Social Media Director for TSG, who sent the questions you'll read in the blog post.

Check out the story here: We Heart George

Sunny Days

April 15, 2014

The weather has been crazy the past month or so but it looks like Spring is finally here. This past Friday was my off-day so I spent it running around taking care of a few things. Post office drop-off, a trip to the landfill and then an invite to lunch with Shelby and her co-workers. I'm kind of the of the lunch mascot for those guys, I always show up when they go out.

We went to Whitner's Barbeque in Virginia Beach, it's near Lynnhaven Mall. It's been there for a while now and I've actually had a BBQ sandwich from the shop once or twice before. Shelby and I ended up sharing a three meat sampler that had pulled pork, beef brisket, and "wet" ribs. We had a little mac 'n cheese and dirty rice too. Shelby really liked the brisket and I enjoyed the ribs, but all three BBQ meats were good. I didn't care a lot for the mac 'n cheese, it was a little bland, the dirty rice was tasty though.

After dropping off Shelby I made run to Norfolk to pick-up a stack of HR Growlers for my mother's barber shop Town Center Barber Shop near Pembroke. I made my way back to hit Back Bay Brewing, I was hoping to meet up with Josh Canada, one of the founders of the brewery to talk a little bit about their new tasting room.

The weather was great down at the Oceanfront, people were out and a lot of the shops had their doors open to let the fresh air in. After I parked I walked around and saw Nick and Victoria hanging out in front of Zeke's Beans & Bowls. Nick is one the owners of Zeke's that specializes in poke bowls and coffee--you probably figured that out by the name. If you're at the Beach, it's a must try. I love the bowls there. After chatting with them a bit I walked into the Back Bay, which is right next door.

Dan (chief brewer at Back Bay) was in talking to Ariel from Hoffman Beverage at the bar. I chatted with them a bit and then asked about seeing Josh, I was told he was in a conference call and would be right out to see me afterwards. I hung out a bit and talked some more, I eventually had to leave though because I wanted to make sure I could pick up Shelby from work. It was Friday and I'm sure she was ready for the weekend.

We stopped home and I ended up running out for wine tasting. Friday nights are wine tasting nights for me. I visited Yiannis Wine Shop and Grape and Gourmet. I bumped into an old friend at Grape and Gourmet, David Sorey. We grew up together in the same neighborhood and have known each other since elementary school.

My Friday routine usually ends with me picking up sushi next door. So, of course, I swung by Misako for a take-out and chatted with Mr. Teng and Tammy for a little bit. I've told you this before, but they have a roll named after me there! The George Roll--it's good, seriously.

I gathered the wine, sushi, and camera and headed home after Misako. Shelby and I enjoyed picking through the hot and sushi bar box I brought home and opened up a good tempranillo.

HR Growler - March 2014

March 13, 2014

Pick-up a copy of today's Virginian Pilot and check out HR Growler! My write-up of Bier Garden is in it and a photo of Shelby enjoying a Duchess.

Strolling Supper is coming!

February 18, 2014

If you don't know what the Strolling Supper is here's the deal:

Around 20 of the area's best restaurants come together to benefit WHRO, Hampton Roads' public media station. The restaurants are picked by Chef/Author Patrick Evans-Hylton and his selected Platinum Plate judges (Coastal Virginia Magazine sponsored.) They're there to impress too--the tables will be serving the best that the restaurants have to offer.

The sold out VIP event ($100 a ticket!) will feature Vivian Howard from PBS's A Chef's Life--she'll perform a demonstration and VIP ticket holders get a meet-and-greet in the lounge before the general ticket holders arrive. General admission tickets are $50 advanced and $65 at the door. We attended last year and we realized immediately that it was definitely worth the money. It is a excellent opportunity to try the best Hampton Roads has to offer all under one roof.

Buy tickets here.

Here are photos from the event I post to I Heart Food's Facebook page.