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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Midtown State Fair

On July 16, the kids and I headed to Libbie Mill for Fire, Flour & Fork‘s “Midtown State Fair.” Held behind the Libbie Mill Library, this fun, family-friendly food festival had plenty for us to do, from great eats to crafts to cooking demonstrations and more.

When we arrived, the Virginia heat and humidity made King of Pops gourmet popsicles a necessity.

Next, we checked out the tent area, full of local specialty foods and activities for the kids. They got to spin a prize wheel and make crafts, and we all sampled some of southern-favorite Birdie’s Pimento Cheese, Nate’s Bagels and more.


There was a petting zoo where my kids enjoyed petting the goats, and a booth from Wandering Cow Farm with goat-milk soaps and other natural body care products.

The highlights of the day were the Filipino folk dance demonstration and the old-fashioned cakewalk.

The event was put on by the team behind the Fire, Flour & Fork food festival. Tickets for this year’s FFF, to be held in the beginning of November, go on sale August 1. Some of the events will sell out quickly, so get your tickets early!