Archive for the ‘Richmond Lodging’ Category

Mike Info for Foodies: Kitchen Supplies and Cooking in Paris

Friday, February 10th, 2012

Each time we come to Paris we visit the kitchen suppliers who are huddled in the Las Halles area of Paris.  Le Halles used to be the “Belly of Paris” a term made famous by Emile Lola in his book titled Belly of Paris. Unfortunately the “belly” no longer exists in it’s former form and the suppliers of meat, fish and vegetables have moved outside Paris to Rungis. The Rungis wholesale market officially opened on 3 march 1969, and has been growing ever since.
There are tours of the market, however, this person, tried as he may, has never been able to successfully book a reasonable priced tour of the market.  So if you are up to it try booking a tour; they range form an affordable 89€ to 300€.

The good news is the kitchen shops have remained in Les Halles and no trip to Paris for a foodie would be complete without a visit to one or all of the shops.

(See list of US Suppliers at the end of this post)

 

Culinary Walking Tour Visits Fan District Bed and Breakfast

Saturday, January 14th, 2012

To start their 2012 tours, Real Richmond Food Tours and More offered their VCU: Alternative Eats tour to a sold out crowd on a bright, crisp Saturday afternoon January 14th.  Maureen and Susan, tour hosts, take ticket holders on a mile and a half walk through Richmond’s culture, architecture, history – and, naturally Richmond’s food scene.  The tours feature at least seven different areas of the city, seven totally different tours. But, even the same tour experienced several times provides a very different perspective by stopping in different eateries along the way.  Tours are rotated so not all areas are available at the same time.

Today’s tour began at the William Miller House Bed and Breakfast, in the heart of the Fan, just a block from Virginia Commonwealth University’s Monroe Park campus. After a quick briefing about the house, the two guest rooms, and William Miller (the marble carver who built the house in 1869), the group visited the dining room where breakfast is served to guests and the wine room where beverages and hors d’oeuvres are available for guests in the evening as they make their dinner plans.  Pat and Mike explained they began renovations in 1996 (still on-going, an old house is never done!) and opened as an urban inn/bed and breakfast in 2000. Then to the inn’s best feature – the Kitchen, where gourmet breakfasts are prepared for guests!

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More Spring House & Garden Tours

Wednesday, May 11th, 2011

HIstoric Garden Week in Virginia has slipped by; The Fan Woman’s Club Kitchen and Garden Tour is a memory; the Museum District’s Mother’s Day Tour has passed — but we’re not done yet! Next Saturday, May 14th between noon and 5 PM, selected homes and gardens in the Ginter Park neighborhood will open their doors and gates to visitors.

Ginter Park House and Garden Tour celebrates 100 years of Architecture May 14 2011 between noon and 5 PM

The annual tour will be celebrating 100 years of architecture and gardens and the 100th anniversary of the incorporation of the Ginter Park neighborhood.  Times-Dispatch article on Ginter Park Tour Ticket Information and Details.

And, once you visited the ten homes and gardens open for touring, just up the road you’ll find Lewis Ginter Botanical Gardens featuring its Millions of Blooms.  Right now the roses and peonies are in their prime and provide great photo opportunities. You can also check out the progress of world-famous artist Patrick Dougherty as he builds his stick sculpture, which will be named on May 21 at the Spring Fling in the Garden.

And, this is the FINAL weekend for the exhibition “Picasso: Masterpieces from the Musee National Picasso, Paris” at the Virginia Museum of Fine Arts. Better get there before it’s gone for good!

Lots in store this weekend, don’t miss out! Richmond and central Virginia are the place to be….

The birth of the breakfast June Bug

Wednesday, May 4th, 2011

I’m always thinking about food, at least new items for breakfast here a the William Miller House Bed and Breakfast.  Last week I was out planting some vegetables and herbs for the season and while planting the basil it occurred to me that I always plant too much basil.  While I do use some for pesto for our vegan guests I rarely make it for Pat and myself, mostly because Pat does not really care for it.

So what to do this summer when the basil is in full swing?  How about a new first course, so with the basil I have on hand, store bought, I embark on a crazy idea, making a basil mousse, now I do not think the idea of making mousse from herbs is new, but it is for me and our guests as well.  The dish is actually a Basil white-chocolate mousse over a layer of strawberry (did I mention that its strawberry season here in Virginia) greek yogurt.  After they finished the dish and licked the glasses I suggested that they have the honor or coming up with a name and the name they chose was a “June Bug”, sort of a play on a grasshopper, the cocktail made with creme de menthe.

Basil white-chocolate mouse over ripe strawberry Greek Yogurt

Basil white-chocolate mousse layered over strawberry yogurt (June Bug)

The process. Because I knew that this would not be something to whip up in the morning I decided to make it the night before.  Besides the gelatin in the mousse really needed time to set up.

The first step was to puree some of the fresh strawberries that we had picked at the local berry farm.  I always lean towards fresh local ingredients if at all possible and it is the beginning of the strawberry season here in Virginia. Following the pureeing of the berries I grabbed some of my favorite Greek Yogurt and added some of the pureed strawberry to the yogurt and stirred it to combine and placed it in the bottom of 4 - 9.25 ounce martini glasses. I then place the glasses in to the fridge.

The next step was to make the mousse.  I grabbed a pot and put some heavy cream into the pot and then brought it up to a slight simmer and added the basil leaves and removed it from the heat.  I allowed the mixture to steep for 10-minutes, then pureed in my Vita-prep.  I got mine several years ago when Jimmy Snead of the restaurant The Frog and the Redneck closed his restaurant and was selling of his equipment. (more…)

William Miller House goes mobile

Sunday, May 1st, 2011

Guess what?  We forgot to tell you that several months ago we added a mobile website, no iPhone required, for you road warriors and for folks that use their smartphone for everything and why not they are cool!  Of course our mobile site is not magic so it can’t make a room available when its not, but if your on the go and remember you need to make a reservation it will make the process a bit less complex from your phone.  You iPad users out there, we know who you are so you will still get the full website. Also for speed and efficiency we kept it basic and straightforward; after all it still a phone.

 

We look forward to seeing you all very soon.