DC’s Emporiyum at Union Market’s Dock 5

This past weekend, foodie mecca The Emporiyum returned to Union Market’s Dock 5, and there were plenty of delicious dishes and drinks to try!

Having attended the event in Baltimore a few years ago, my husband and I were excited to see the many food and beverage vendors and the Dock 5 layout. The space was a combo of indoor and outdoor vendors, with a large tent set up outside Dock 5.

First things first: a drink was in order. One Eight Distilling was happy to oblige. They had a short cocktail menu featuring their gins. I tried the Figetta Bout It, made with District Made Barrel-Rested Gin and a bunch of fall flavors.

Next on the agenda: fresh biscuits from Callie’s Hot Little Biscuit. We visited this classic southern biscuit bakery in the Charleston City Market while on vacation this summer and wanted to enjoy their delicious biscuits again. I got a biscuit with cinnamon sugar butter and my husband got his with spicy pimento cheese.

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Next we wanted to try the Instagram-worthy Chick’nCone, but when we realized the line that snaked through the venue was not moving, we gave up and decided to explore the other vendors. I’m so glad we did, because we tried samples of Hiatus Cheesecake’s delectable cheesecakes and were instant fans. Their Corn and Berries cheesecake was so good, with a cornmeal base, dense creamy cheesecake and fresh berry topping.

We got to try so many delicious foods and drinks, from Old Fashioned’s made with Buffalo Bergen mixers and Wild Turkey Longbranch bourbon to Indian dishes, Ketel One’s new line of botanical flavored vodkas, all-natural energy drinks, Chincoteague Island-made beer and butters, mustards and honeys made with truffles.

The event was a great chance to check out some really interesting Mid-Atlantic specialty food vendors, and to bring home some delicious treats, like Call Your Mother Deli‘s bagels and The Dough Jar‘s edible cookie dough. We had a great time exploring the market and trying all the different products.

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Shrimp and Green Bean Skillet

With three kids, a husband and a full-time job, finding quick and easy dinner recipes is super important. I’ve found the quickest options include frozen or pre-packaged items. My go-to’s are store brand organic frozen veggies. For this skillet, you’ll need a pound of raw frozen shrimp, a package of frozen green beans, some oil or butter, a medium onion, a clove of garlic, salt, pepper and your favorite hot sauce (mine is Cholula!).

Thaw out your shrimp – I usually do this by running warm water into the bag and letting it sit for about five minutes, then draining and repeating until all shrimp are thawed. Remove shells and tails and set your shrimp aside. Cook a package of frozen green beans in the microwave according to the package directions. Put 1 1/2 tablespoons of olive or vegetable oil or butter in a saucepan over medium heat, then dice half of a small onion and one or two cloves of garlic.  Sprinkle on some salt and pepper, and let the onions and garlic cook down for a few minutes. Add your shrimp and season with some more salt, pepper and a few dashes of hot sauce. Cook the shrimp for a few minutes on one side, then flip them over to finish cooking. Add your cooked green beans in for just enough time to coat them with seasoning and sauce, then plate and serve! Yum.

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Quick, Healthy Breakfast

I’m always looking for quick, easy, meal-prep options that are also healthy. For a while, my go-to breakfast was some egg whites, salsa and cheese nuked for about a minute and a half in the microwave to cook the eggs. Then I discovered Green Giant’s veggie spirals, especially the zucchini spirals. The quick-cook package makes meal prepping for the week quick and easy. I can just throw the package in the microwave to cook the veggie spirals from frozen, then divide the package contents across a 12-cup muffin tray.  Drop in some onions, cheese, fill the cups about 2/3 of the way with egg whites, then top with salt, pepper and any herbs I want and it’s a quick cook in the oven for about 15 minutes at 375 degrees for a batch of yummy, healthy mini veggie frittatas.

Once the mini frittatas have cooled, you can drop two at a time into plastic bags and store in the freezer. It’s easy for my husband and I to each grab a bag of these to take to work and warm up in the microwave. Voila – the problem of how to enjoy a quick, healthy breakfast is solved!

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Ham and peanuts in Smithfield

A while back, I discovered through genealogy research that one of my ancestors was originally from Smithfield, Virginia. When my younger son told me out of the blue one day that he wanted to “find a really good ham,” I knew Smithfield was the place to go.

We headed to Jamestown to take the free ferry across the James River to Surry, then we drove about fifteen miles to the town of Smithfield.

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When we first arrived, we were hungry and craving some ham, so we visited Taste of Smithfield, a combination restaurant and country store that serves some delicious Southern food and sells a variety of Smithfield meats, Virginia peanuts and other local food and gift items. I had the sliced ham, mashed potatoes with ham gravy and green beans with bacon and onions. The ham was divine, and the mashed potatoes were the creamiest and tastiest I’ve ever had.

After our lunch, we took a walk around town, crossing Church Street to see some beautiful old homes. We visited the Isle of Wight County Museum, where we looked up information on our ancestors and discovered that one of them, my 4th great-grandfather, was actually the first mayor of Smithfield, as well as an attorney, state delegate and U.S. representative. We explored the museum, learning about Smithfield’s history in the curing of ham and growing of peanuts.

We also visited the old Smithfield courthouse, dating from 1750. Over the years, this building has been used as a private residence, courthouse and hotel. It was restored to its 1750 footprint beginning in 1959.

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My boys wanted some ice cream, so we went to the Smithfield Ice Cream Parlor on Main Street. It was a slice of the past, with wood-paneled walls, old-fashioned milkshakes, floats and malts and delicious ice cream.

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We finished our day discovering my ancestor’s home on historic Church Street, and his grave at Historic St. Luke’s Church, Virginia’s oldest church.

It was a beautiful spring day, and my boys and I enjoyed Smithfield’s old-town charm and learning more about our family history!

Fire, Flour & Fork’s Carnaval Latino

This year’s Fire, Flour & Fork food festival brought chefs, food personalities, foodies and “the food curious” from across the country to the Richmond, Virginia region to explore the best of Richmond’s food culture and history. The Carnaval Latino, a street festival held on the block of East Clay Street in front of the Valentine Museum, as well as inside the museum itself, showcased the region’s Latino heritage. From food and drinks to music, dancing, fashion and history, this event was a delicious and fun-filled evening.

First, let’s talk food. Some of Richmond’s best restaurants serving Mexican and South American specialties were represented, including Pao’s Bakery, Bocata Latin Grill, Shelly’s Comida, Flora Restaurant, Empanadas Market and more. From shrimp ceviche to lamb tacos and the most delicious tres leches cake I’ve ever had, the food was the star of the show!

There was also plenty of wine from Spain and other regions, as well as Steam Bell Beer Works, which had a delicious stout brewed with Mexican spices.

The entertainment was varied, from traditional dancing of Mexico to Colombian salsa dancing. A fashion show from a promising fashion designer who is only sixteen years old was a highlight! The Valentine Museum also had an exhibit of Latino heritage in the Richmond region, which was filled with unique artifacts and history.

My mom and I attended the Carnaval Latino to celebrate our birthdays (hers is two days before mine at the end of October), and it was a festive night out with plenty of great food and entertainment. I hope Fire, Flour & Fork does another Carnaval Latino at next year’s festival.

Fire, Flour & Fork is Coming Up!

Richmond’s annual festival “for the food curious,” Fire, Flour & Fork takes place November 2-5 in and around the city. This fun and informative festival highlights the city’s and the region’s food history and local ingredients. From signature dining events to classes and discussions, there’s plenty to discover as we celebrate the Richmond region’s cuisine.

This year’s festival features a wine tour and luncheon at Barboursville Vineyards, a “Liquid Launch” sponsored by the Richmond Beer Trail, a Street Art and Street Food Tour and much more. Local chefs and food experts like bbq master Tuffy Stone of Q Barbecue, John Maher of The Rogue Gentleman and Yaki, Jason Alley of Pasture and Comfort and many more will be cooking and discussing foods and beverages from around the world and from right in our backyard in the Richmond region.

If your interests lie in Richmond’s booming craft beverage scene, you won’t want to miss Sake at Yaki, the Gathered and Grown Cider Dinner with local restauranteur Joy Crump at Blue Bee Cider or Mezcal: Time, Place & Family at Flora on Friday, Nov. 3. Saturday’s Turning Tea on its Head at The Jefferson features tea cocktails, and Sunday’s Put a Shine on Your Holiday Cocktails with Belle Isle Craft Spirits will show you how to class up your festive drinks. Sunday’s Bartender Battle at Brenner Pass is a can’t miss event too!

The Third Annual Dabney Dinner, honoring the legacy of 18th century Richmond caterer, restauranteur and barman John Dabney, features remarks from Michael Twitty, culinary historian and author of The Cooking Gene, an exploration of food, family history and the history of the American south.

Saturday’s class pass offers a kickoff talk from James Beard award-winning chef and author Gabrielle Hamilton, then splits into concurrent sessions divided into Fire, Flour and Fork. Sessions on corn as an ingredient, Ethiopian spices, heritage grains, specialty breads and much more fill out the packed schedule.

Tickets for some of the most popular signature events have already sold out, so be sure to get your tickets early. Special “signature event and class pass” and other combination options are available this year.

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Dumpster Diving Find

I’m not afraid of a little dirt if it means I can find something vintage and amazing I can clean up and use in my home. Lately I’ve had a couple of awesome dumpster finds:

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This antique Dubl Handi washboard was made by the Columbus Washboard Co., an Ohio-based company that has been manufacturing washboards since 1895. My guess is that this particular washboard was made around the early to mid 1940’s. It looks great in my kitchen now, and will look even better when we redo our kitchen to have more of a rustic-industrial look.

This awesome Nordic Ware bundt cake pan was found intact, in the original box, with the original paper liner complete with recipes. It seems to be from the late 1960’s or early 1970’s, and looks like it’s only been used once or twice.

I gave it a try by baking my favorite vanilla pound cake in it (recipe by King Arthur Flour). The pan still works like a charm, and the cake was delicious topped with Aldi’s blackberry jam and whipped cream!

What are your favorite dumpster diving finds? Do you have any favorite bundt cake recipes?