Podcasts about scott's addition

Brittanny Anderson runs some of Richmond's most successful restaurants. On this week's "Eat It, Virginia!" Anderson told Scott and Robey about her start in the restaurant industry and the decisions that led her to open Metzger Bar and Butchery in Church Hill and Brenner Pass in Scott's Addition.

Good morning, RVA! It’s 34 °F, and todays highs will creep up into the low 40s. Keep an eye out for actual snow beginning this afternoon, continuing through the evening, and maybe impacting commutes tomorrow morning. Andrew Freiden at NBC12 says we’re right on the edge, so don’t expect more than an inch of accumulation at best—but, as we all know, that could shut the entire region down.Water coolerThat Scott’s Addition PDF I was looking for the other day now exists (PDF) along with this handy one-pager map / cheat sheet(PDF). First, this is a draft framework—not an adopted plan or a sanctioned RFP. Second, whoa! There’s a lot going on in here, but I want to highlight the amount of density envisioned along Arthur Ashe Boulevard (and, honestly, throughout), the rad crescent of open spaces stretching from the highway down past the Whole Foods, and the “landmark bridge” that would finally give folks a safe way to cross the railroad tracks on foot or by bike. Stay tuned for a survey where you can send the planning folks all of your Scott’s Addition thoughts, feelings, and emotions.Partnership for Smarter Growth’s Stewart Schwartz has a column in the Virginia Mercury about the proposed Central Virginia Transit Authority’s potential to create a ton of sprawl—which is not smarter growth. This is HB 1541, which I’ve written about at length, and, speaking strictly as Ross the Good Morning, RVAguy, yeah, this new source of funding will create enormous pots of new money that the region can use to build new and terrible roads. Luckily, these sprawly buckets of new tax revenue are mostly unrestricted, and, if convinced by their constituencies, instead of roads localities could (theoretically) built great sidewalks, wonderful bike lanes, and even extend and expand public transit operations. Advocates, which definitely includes each and every one of you reading this, will have to work hard to convince their elected officials and decision makers that we’ve got to continue to reverse the decades-long trend of regional disinvestment in public transit and safe, people-scale infrastructure.Sounds like things are coming to a head at the General Assembly over redistricting reform. Mel Leonor at the Richmond Times-Dispatch says that House Democrats will not take up a constitutional amendment on redistricting reform

William and Jeff talk with the whole crew at Vasen Brewing Company in the Scott's Addition district of Richmond VA. Cousin Co-founders, Joey Darragh (CFO) and Tony Giordano (Head Brewer) along with Jon Warner (Head Brewer Scientist) and Jamie Frieling (Brand Director) share the details behind the Vasen brew names. Find out how their family heritage, love of the outdoors and a passion for quality beer influences their beers and beer names. @namesontaps@vasenbrewing

It was not so long ago that River City Roll owner and Richmond native Rob Long was an investment banker who hated his job. So, he got out of the office and did something about it. "Corporate America wasn't really for me," Long told Scott and Robey on the CBS 6 food podcast Eat It, Virginia! "I lived in three other cities across the country and they all had concepts similar to River City Roll. I saw them and spent a lot of money at them when I lived there. So when I moved back to Richmond, I actually moved into the Cookie Factory Lofts. And the acreage that [River City Roll] is on now was kind of a dilapidated old parking lot. And I was like, somebody is going to do this in Richmond. I don't particularly care for corporate America or my current job. So I'm going to take the leap of faith." And it was quite a leap. With neither restaurant experience nor an impressive bowling average, Long opened River City Roll on Myers Street, off Arthur Ashe Boulevard, in 2018. The concept combines an upscale bowling environment (think leather seats and playful lighting) with elevated dining options not typically expected at a bowling alley. Since this is a food podcast, it's that menu which drew our interest. The man behind the menu is Chef Brad Slemaker. "I couldn't do it without Brad Slemaker our chef," Long said. "He's just so talented. I mean he's trained under the best. So he was Walter Bundy sous chef at Lemaire. So, you know, Walter, I would say is, you know, one of the people I respect the most in the city. Shagbark [Bundy's current restaurant] is where I eat for my birthday every year. And for us to get Brad and give him kind of his own kitchen, he's really doing a great job." While wood-fired pizzas remain River City Roll's number one seller, Long highlighted other menu items such as Chef Brad's pork belly steamed buns and the truffle fries. "[Chef Brad has] tried to take the truffle fries off the menu the last three times and it's just the only time I give him a firm 'no.' They're probably also the biggest culprit for why I've gained 15 pounds since we've opened," Long laughed. "The ginger glazed chicken bowl is something I eat four to five times a week. I've convinced myself that it's somewhat healthy, which it is. But that that's my go-to. The new tuna dish which he's going to do on the next menu is incredible. Sesame crusted tuna, which I'm a big fan of. Our burger is underrated. I think his take on the Mexican shrimp cocktail is really cool and different." In addition to food, drink, and bowling, River City Roll bring music to Scott's Addition. The venue hosted a dozen concerts both inside the alley and out in the expansive parking lot. Long hopes to bring even more acts to town in 2020. "We had over 1,200 people here for Robert Randolph on our outdoor stage," he said. "We have had other acts like Andy Frasco who played at Lockn and Chris Jacobs played outside. The Wailers played inside." River City Roll made local headlines in 2019 when Long and his team opened Tommie's patio - a space dedicated with a Richmond's dog whose abusive death captured the community's hearts. When guests order a TOMMIETAIL cocktail, a portion of the proceeds goes to Richmond Animal Care and Control (RACC). "We wanted to think of a way that we could honor Tommie, but as well continue to support RACC in an ongoing fashion. So, the original debut of Tommie's patio, I think we raised close to $7,000," Long said. "But you know, sales on Tommie's patio get donated to RACC every month. So it's not just a one time thing. It's a kind of a constant thing." Long hopes River City Roll remains a constant choice for Richmonders looking to have fun in the city. Email EatItVirginia@gmail.com to provide podcast feedback and suggest guests for future shows.

Michelle Williams has been a leader in Richmond restaurants for more than 30 years. From student, to chef, to restaurant owner, it's safe to say Williams has seen it all during her culinary career. But it has not been easy. Williams shared a deeply personal story with Robey and Scott about the day her professional and personal life changed in an instant. "While [working] at the Butlery, I met what became my fiancé, his name was Robbie Robert. He and I met a gentleman named Bob Talcottt," Williams said. "Bob wanted to open a restaurant called the Island Grill. Robbie and I joined on with Bob to open his restaurant, Robbie was also a chef. And so we thought, we'll do this, we'll run this for him, we kind of let him know will be there for a couple years, but that our intention was to open our own. And about a year and a half into that scenario, Robbie was killed in a car accident. So still hard now. But it's, it's part of my story. So it got me here." Williams credited business partner Jared Golden for helping her come back from the tragedy. In the years since, Williams, Golden, and the Richmond Restaurant Group have opened restaurants like The Hard Shell, The Hill Cafe, and The Daily. Williams shared her views of the ways Richmond restaurants have changed over the decades, dove into some of the challenges facing restaurants heading into 2020, and discussed what it takes to lead a kitchen. "If anything, I feel like because I am a woman and I wasn't afraid to take leadership and ownership and be strong, that that maybe got me more respect from my staff, and maybe even potentially from my peers. I think that when you set your mind to something and then, if you're decisive and stand behind your opinions that it shouldn't matter, man, woman, black, white," she said. "If you're going to be a woman in this industry, you have to be strong and if you're going to be a woman and be strong, you're going to end up at the top." Also in this episode, Allie Hochman, with Starr Hill Brewery, shared details about the Charlottesville brewery's entrance into Richmond beer community with the opening of Starr Hill Richmond Beer Hall & Rooftop in Scott's Addition. And as a side note, due to the holiday and some bad computer juju, this episode's sound and structure is, ahem, not the norm for Eat It, Virginia! Apologies in advance.

Kelli's in Scott's Addition to meet Joey Darragh of Vasen Brewing. Joey's the president and co-founder of Vasen. This northern Virginia boy spent time at Apple and Tesla before giving up the tech/startup life to move back to VA and open Vasen with his cousin.

Welcome back, EvoFi-ers! This week we're talking about the exciting and scary business of switching careers with Rich Reinecke, co-founder of Scott's Addition's own Fahrenheit Advisors! 

Fall is just around the corner and we are getting into that brown liquor with Mary Allison, distiller at Richmond's own Reservoir Distillery. Reservoir has a small portfolio of whiskeys made with Virginia-grown grains—and often aged in Virginia wood, too—making their bottles a real local treat. We sat down with Mary to drink some rye and talk about her work at Reservoir, what she loves about whiskey, and why you should probably visit their Scott's Addition tasting room BEFORE your dinner at Peter Chang's, not after. Mentioned in this episode: Reservoir Distillery Moore Street Cafe Follow Us: Richmond Famous Richmond Famous on Instagram Subscribe on Apple Podcasts

Next up on the beverage parade, Virginia's OG historical quaff, CIDER! Courtney Mailey, founder and original cider maker, opened Blue Bee in 2012. It quickly became one of Richmond's most-loved beverages and since 2016 has resided in the old Richmond city stables in Scott's Addition. We joined Courtney at the cidery and she talked to us about wildling apples, blue orchard bees, her favorite cider experiments, and the process of opening Virginia's first urban cidery. Mentioned in this episode: Blue Bee Blue Bee on Instagram Foggy Ridge Cider Albemarle Ciderworks Follow Us: Richmond Famous Richmond Famous on Instagram Subscribe on Apple Podcasts

Richmond’s chefs, home cooks, and those with an eye for impeccable design already know Mr. Rob Bland, the proprietor and curator of specialty home and kitchen goods shop Accoutre in Scott’s Addition. We visited with him at the beautiful space and talked shop. (Get it?) Accoutre is the spot for hand-crafted, well-designed kitchen and housewares. We talked with Rob about his backstory, his favorite kitchen tools, and the Richmond dining scene. Oh and some brush talk and mayonnaise talk. Lots of mayonnaise talk. Mentioned in this episode: Accoutre Accoutre on Instagram Longoven Iris Hantverk Follow Us: Richmond Famous Richmond Famous on Instagram Subscribe on Apple Podcasts

In Episode 1 of the "All Things Richmond" podcast brought to you by Dodson Property Management, Duke Dodson sits down with Andy Beach of UrbanCore Construction. UrbanCore is a premiere construction and development company in Richmond, Va responsible for invigorating some of the most popular neighborhoods in the city. They discuss what Scott's Addition is to the city and where they think it will go in the future.

Conversation with John Morand, Sparklehorse, Inquisition. Today's StudioB features engineer, producer, musician, all-around make-music-happen guy John Morand of Sound of Music Studios in Richmond.  In this Part 1 of my our conversation, John talks about his early influences, starting Sound of Music, artists he has worked with, the Richmond scene over the years, meeting David Lowery and his own solo record "Scott's Addition".  Also, a couple recordings done at Sound of Music are featured. Local and Regional Music out of Richmond, Va. Info: www.studioBrva.comContact: studioBrva@gmail.com

Kelli's in Scott's Addition to grab coffee, and cider, with Buskey Cider founder Will Correll. Will's a Virginia boy at heart, having grown up in Franklin before his family relocated to Memphis. He always knew he'd be back to VA though and when he was ready to open Buskey, he knew RVA and Scott's Addition was the right spot.

Kelli's in the fan to grab coffee with Shane Emmett, CEO and Co-Founder of Health Warrior, the food and movement company based in Scott's Addition. Shane's a reformed lawyer who's been in Richmond for eight years and in the health food industry for about six. He's also a father of two who's happy to share his company's origin story and how he lives Richmond with his wife and two daughters.

Kelli's in Scott's Addition to grab popsicles with Paul Cassimus of King of Pops. Paul's originally from the suburbs of Atlanta, moved to Richmond in 2009 to pursue a degree and career in teaching. After two years of teaching and visiting his friend's popsicle stand back home, he realized getting into the popsicle business was a great way to embrace his Greek heritage, famous for loving to serve others food.

Brittanny Anderson is the chef and co-owner of The Metzger, a German Bar & Butchery in Church Hill. She tells the story of what drew her to cooking and how The Metzger came to be. Brittanny also talks about the new Swiss chalet themed restaurant that’s coming to Scott's Addition. At the end, she plays a game of Q&A where we learn that she enjoys the simple things in life.