It’s not often that I write about food and have no photos to show for it. But I was in the thick of it, eating ribs and overstuffed sliders. I was all sticky fingers.
Fire, Flour & Fork returns to Richmond this week, and the series of (almost 40!) food events include dinners, cooking demonstrations and plenty of booze. The theme this year? Globally Inspired, Locally Made. To kick off the end of a long work week, we attended Smoke on the Water, a Global Barbecue.
From Jamaican jerk to lamb sliders, Vietnamese banh mi to low country ribs, smoke filled the air as chefs served their own version of BBQ. Fall foliage lined the James River beside us, and a full moon rose over the skyline. Live music played as we sipped Belle Isle honey habanero moonshine to wash down the goodness. Thanks to The Virginia Beef Industry Council and other sponsors, this event was outstanding. Perhaps too outstanding, because ZERO food photos.
Fayeruz Regan 