Posts Tagged ‘Dining’

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Restaurant Week Comes to Carytown

Wednesday, July 27th, 2011

August 1 through 6, 2011, prepare to entice your taste buds with amazing Carytown dining during “Taste of Carytown” Restaurant Week.

Taste of Carytown Supports Richmond Public Schools Foundation

The week before the Watermelon Festival, participating Carytown restaurants are offering special pricing and menus to showcase their most popular dishes and raise funds for the Richmond Public Schools Education Foundation, to assist the organization in its goal to support the school system by seeking monetary donations and other resources that will enrich the learning experience of public school students by establishing an environment that prepares them for jobs that aren’t available yet, using technologies that haven’t been invented, in order to solve problems that we don’t event know exist.

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Lactose Intolerant? Try This Watermelon Treat to beat the heat

Sunday, July 24th, 2011

Summertime and its blistering heat always brings the desire for ice cream or gelato to cool down your insides.  What do you do if you’re lactose-intolerant or allergic to milk products?  We tried a new recipe here at our bed and breakfast this morning for a guest who had that exact issue.  We had planned on our signature lavender panna cotta as our first course – well, that wouldn’t work very well.

So Saturday, Mike came up with a sherbet/granitas-like concoction using watermelon.

Refreshing watermelon makes a cool treat for breakfast's first course! Try the recipe!

Here are the ingredients:
2 cups of cubed and seeded watermelon
1/2 cup sugar
1 envelope unflavored gelatin
1/3 cup cranberry juice

First, place watermelon cubes in a food processor, or a blender. Cover, process or blend until smooth. You should end up with about 3 cups of pureed watermelon.

Stir in sugar.

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A Touch of France in Richmond, VA

Saturday, July 16th, 2011

What does a Francophile or a group of Francophiles do to celebrate Bastille Day in Richmond, Virginia? How about dinner at a French restaurant, perhaps Can Can Brasserie located in Carytown? Kick off the meal with a Kir Royale, shared appetizers of mussels, pate, and other delectable munchies. Switch beverages to rose (a summertime favorite) or to red wine and dinner of choice off the menu. Followed by sharing scrumptious desserts.

Dancing the can can at Can Can Brasserie on Bastille Day

At eight o’clock these delightful young women appear and  - it’s the can can danced on the bar!

Check out the video –  Viva La France!

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Richmond Bed and Breakfast on Food Tour

Saturday, July 9th, 2011

Breakfast is the biggest part of the name bed and breakfast, so it is no surprise that Richmond’s premier bed and breakfast was asked to participate in the Real Richmond Food Tour of the historic Fan District on Saturday July 9. So, what did Mike prepare for the tour ticketholders?

Lilly P's for the Real Richmond Food Tour from the William Miller House Bed and Breakfast

First, a tasting sample of one of his newest first courses: the Lilly P.  The Lilly P is a creamy, layered, not too sweet starter consisting of one layer of fresh strawberries combined with Greek yogurt (the pink part) topped with a layer of basil white chocolate mousse (the green part), garnished with flavored whipped cream and chopped pistachios. Recipe.

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Testing a New Wine Chiller

Sunday, June 19th, 2011

Keeping white wine chilled during evening wine service has always been an issue. Those clay bottle holders or ice-filled wine buckets just don’t do the trick – especially in the summer.  The correct serving temperature for white and rose wines is between 8 degrees C and 10 degrees C (46.4 degrees to 50 degrees).  Red wine is usually served between 16 degrees C and 18 degrees C (60.8 degrees and 65 degrees).  Wine stored at too high a temperature will ultimately develop an overwhelming alcohol content.

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