Thursday, November 3, 2011
Hip Hip Horray for Erin Peters who declared November 3rd as International Stout day! @Stoutday
Being that my image has been on the bottle of Rogue Chocolate Stout for upwards of a dozen years, it behooves me to encourage others to imbibe in this elixir--drink on the dark side, go for your inner stout, especially on November 3rd!
Why settle for just drinking your stout when you can eat it too! Here are a few ways to celebrate ~ all are available online and made with a stout near and dear to my International Stout Day heart!
Rogue Creamery Chocolate Stout Cheddar - The Lodge gift basket also includes Smokey Blue and other goodies selected by Rogue Creamery. The cheddar is also sold in 8oz blocks at select retailers and through online retailers.
TruffleTruffle's Beer Pretzel & Brittle collection.
Vosges Haut Chocolate's new Smoke + stout chocolate bar
Valerie Confections - gift box of whiskey and stout truffles
Capogiro makes a special batch of Rogue Chocolate Stout gelato each year for Philly Beer Week!
Why not brew it at home? This 5 gallon homebrew recipe for Roge Chocolate Stout is online. Better yet, you can celebrate twice this week since November 5th is Learn to Homebrew Day - an annual event sanctioned by the American Homebrewers Association!
You can also bake your stout and eat it too! Check out this recipe that Chef Bruce Aidells wrote for Bon Appetite Magazine! Here is a fun blog post & brownie recipe (though I have not tried it myself). Who doesn't love a molten lava cake made with chocolate stout...
On a diet? You can also read all about it -- just remember good beer is real food! There are dozens of dozens of reviews by the consumers on Beer Advocate and RateBeer and a solid thumbs-up from the beer press in Seattle!
So join me in celebrating International Stout Day, hopefully with something very dark and highly roasted in your glass or a creation thereof on your plate. No matter whether it has notes of chocolate malt or real chocolate added, its all about the base -- Stout!!
Thursday, October 6, 2011
Meet + greet + dine with 8 ladies in the brewing industry:
Carol & Jodi Stoudt from Stoudts in Adamstown, PA,
Suzanne Woods from Allagash in Portland, ME,
Wendy Domurat from Dogfish Head in Milton, DE
Whitney Thompson and Karen Noonan
from Victory in Downingtown, PA,
Megan Maguire from Ommegang in Cooperstown, NY and
Sebbie Buhler from Rogue Ales in Newport, OR.
Chef Daniel Stern has planned an 8 course dinner paired with 11 special beers. Cost is $150 pp all-inclusive, with $50 benefiting the Philadelphia Affiliate of Susan G. Komen For the Cure.
Quite an amazing menu and beer pairings, including a beer washed cheese from Birchrun Hills Farm --yet another reason to celebrate -- October is American Cheese Month! Have you talked to a cheesemonger today? Steve Jones of the Cheese Bar in Portland, Oregon took the 2011 Cheesemonger award!
women of beer dinner menu:
meet + mingle: small bites + snakes / victory brewing co / festbier
first: winter vegetable salad / brewery ommegang / aphrodite - brett beer with fruit
second: saffron-poached trout / brewery ommegang / hennepin - farmhouse saison
third: variations of squash / allagash brewing co / hugh malone - belgian-stye ipa
fourth: green-peppered-crusted monkfish / dogfish head / midas touch - ancient ale
fifth: dry-aged ribeye: two ways / dogfish / hellhound on my ale - double ipa
sixth: birchrun hills farm beer-washed cheese / victory brewing / otto - smoked belgian-style dubble
seventh: a taste of apple / stoudt's brewing / apple pie beer
eigth: chocolate + cramel / stoudt's brewing / london porter & rogue ales / chocolate stout
A big thanks to Evan Oxenfeldt and Chef Daniel Stern!
tags: @RogueAles @ChocolateStout @MidatlanticPHL
Thursday, September 29, 2011
October is American Cheese Month -- a celebration of North America’s delicious and diverse cheeses, and the farmers, cheesemakers, retailers, cheesemongers, and chefs who bring them to your table. Find out more about events and participants from this link...
I have a special interest in American Cheese Month since my friends at Rogue Creamery (Central Point, Oregon) infuse Rogue Chocolate Stout beer into a cheddar cheese.
This cheese has won a hat-trick of awards at the American Cheese Society competition (2nd place in 2007 & 2008, 3rd place in 2011). Its available at select retailers, Rogue Pubs and Rogue Creamery's retail store; or you can order it online -- The Lodge gift box comes with the award winning Chipotle Cheddar, Chocolate Stout Cheddar, the world’s first Smokey Blue® Cheese, Lillie Belle Caramel-Almond Organic Dark Chocolate and 34 Degrees crispbread crackers -- a great gift idea for your favorite rogue during American Cheese Month.
Heads up to folks in Portland, OR -- on October 8th you can meet Oregon's cheesemakers during The Wedge, an annual event sponsored by the Dairy Farmers of Oregon, benefiting the Oregon Cheese Guild which will be hosted at Rogue's Green Dragon pub! Learn more about Pacific Northwest Cheeses ~ visit Tami Parr's blog and get a copy of her book.
tags: @RogueCreamery @ChocolateStout @RogueAles @CheeseSociety @34degrees @LillieBelleFarm @TheWedgePDX @greendragonPDX @pnwcheese
Sunday, September 11, 2011
6th Annual International Chefs Congress (ICC) will be held at the Park Avenue Armory in NYC on October 2-2, 2011
Starchefs.com ICC theme for 2011 is the sixth sense: intuition, emotion, and experimental evolution in dining.
I am excited that Craft Beer will be at the Bar@ICC this year! Any brewery interested in participating should contact Will Blunt at the ICC office in NYC 212-966-3775, and secure your spot! Here are some details from the 2010 ICC.
The three day 2011 International Chefs Congress includes a product fair (with culinary equipment & products and craft beer!), 80 demonstrations and panels by culinary trade, for the trade, the 2nd Annual Pastry Competition (with 20 international pastry chefs), 2nd Annual Somm Slam (12 competitors compete over 3 days), the VitaMix Challenge (6 finalists go blender to blender), showcased decor by the winners of Design Competition, receptions and afterparties, and the NYC Rising Stars Gala & Awards on Tuesday evening.
from Starchefs.com, The 2011 ICC lineup includes preeminent figures in the food and beverage industry including
- Grant Achatz (Alinea),
- Andoni Luis Aduriz (Mugaritz Restaurant),
- Massimo Bottura (Osteria Francescana),
- David Burke (David Burke Kitchen),
- François Chartier, Sang-Hoon Degeimbre (L’Air du Temps),
- Curtis Duffy (Avenues),
- Pierre Hermé (Pierre Hermé Paris),
- Bill Kim (Urbanbelly and Belly Shack),
- Paul Liebrandt (Corton),
- Tony Maws (Craigie On Main),
- Ron Paprocki (Gordon Ramsay at The London),
- Gilles Verot (Gilles Verot), and
- Chris Young (Intellectual Ventures) - part of the team behind of the Modernist Cuisine!
One session on my mind is Burger Pairing Showdown: Beer vs. Wine
- Fred Dexheimer of Juiceman Consulting - New York, NY
- Adam Fleischman of Umami Burger - Los Angeles, CA
- Michael McAvena of The Publican - Chicago, IL
Another session that piqued my intersest is on Tuesday afternoon -- Je Ne Sais Quoi: Feminine Finesse in Mixology
- Christy Pope of Cuffs & Buttons - Brooklyn, NY
- Audrey Saunders of Pegu Club - New York, NY
- Naomi Schimek of The Spare Room - Los Angeles, CA
- Katie Stipe of Last Call Consulting - New York, NY
- Women Chefs & Restaurateurs Association,
- American Cheese Society (women dominate artisan cheese!),
- Pink Boots Society -- women in the brewing industry, and the
- Brewers Association,
The Grand Finale of ICC is the Rising Stars, and it is nice to see several women chefs in the 2011 NYC lineup: Chef Hilliary Sterling of A Voce and Pastry Chef Jenny McCoy of Craft. The 2011 NYC Rising Chefs Gala and Awards Ceremony is Tuesday, October 4th.
ICC Passes are on sale now. Get your 3-day ticket (Oct 2-4) for the limited-time discount price of $450 for working restaurant pass and $795 for 3-day industry pass. October 4th -- NYC Rising Star Tickets: $150 per person; $200 VIP admission which includes private reception, tasting preview, Champagne and Petrossian caviar.
Some of my favorite companies are sponsors:
umami, which strikes a cord with beer! Here is a great article by Charlie Papazian about Beer and Umami flavors (umami is the 5th sense ~ perfect flavors and pairings to bring to ICC and the 6th sense theme!) I gave a beer & umami flavors presentation at the Great American Beer Festival in 2009, albeit it was called beer and comfort food (bacon, cheese and chocolate).
Friends in the brewing industry, here is your chance to bring your beer to the culinary plate, come meet and network with the movers and shakers in the restaurant industry -- sign up as a sponsor! Chefs, Mixologists & Sommeliers, get to know your favorite brewers and their beers, encourage them to participate in ICC, and please include beer on your wine & cocktail lists!
I'll see you in Gotham at ICC. Cheers!
tags: #craftbeer @star_chefs @chocolatestout @WisconsinCheese @Nueskes @pinkbootsbeer
Saturday, September 3, 2011
Underground dining is something I have not (yet) experienced, but I enjoyed reading Darin Dines' January 15, 2011 blog post about Wolvesmouth in LA pairing an interesting selection of beer with a very eclectic menu created by Chef Craig Thornton (Wolvesmouth.com), whose online photos of other dinners he has prepared are mouthwatering!
"The affair is strictly BYOB (no corkage). Thinking that the alcohol would be wine heavy (it was heavily weighted toward reds), we opted to bring a selection of craft beers. Not knowing what the menu would be, I selected an array of beers: The Bruery Orchard White (Orange County), Ballast Point Sculpin IPA (San Diego), La Chouffe (Belgium), Stone Double Bastard Ale (San Diego), and Rogue Chocolate Stout (Oregon). " [snip -- many courses and beers later]
"This was pretty much as advertised. It was a french toast ice cream done very well. It was appropriately sweet with a hit of cinnamon spice; it totally tasted like french toast. Just as important was that it was served at an ideal temperature. It was a few degrees above frozen (almost slightly melted) so that the flavors were very apparent at that temperature. I really liked this one. We drank this with the Rogue Chocolate Stout…this would be perfect for a beer float."
Darin, I was wondering, hoping that you enjoyed Rogue Chocolate Stout with the final course:
chocolate panna cotta, chestnut purée, coffee shortbread, pear ice, coffee meringue, warm pear.
Also, thanks for bringing beer to the table! Great post, menu and musings!
tags: @darindines @wolvesmouth @chocolatestout @rogueales
Sunday, August 7, 2011
One of my favorite fundraiser events is the CityMeals-on-Wheels Chefs' Tribute. James Beard and Gael Greene founded this charity in 1981 to help feed the housebound elderly of NYC. According to the website, "Citymeals funds 30 community-based agencies that bring weekend, holiday and emergency meals to homebound elderly New Yorkers who can no longer shop or cook for themselves. During the fiscal year ended June 30, 2010, Citymeals-on-Wheels delivered 2 million meals to over 16,000 New Yorkers at times when they would otherwise have been alone & hungry."
The annual Chefs' Tribute Gala is held at Rockefeller Center in NYC in June and hosted by Patina Restaurant Group. The theme changes each year. 2011 was A Taste of Home --Star Chefs and Wineries Celebrate Family Feasts to Benefit CityMeals-on-Wheels. The menu is a who's who of restaurateurs and wineries (Forgione, Brennan, Ponzi, Stillman, and 2 dozen more!)
I served a selection of Rogue Ales (American Amber Ale, Chatoe OREgasmic, Imperial Youngers Special Bitter, Chocolate Stout) along with Smokey Blue Cheese and Chocolate Stout Cheddar from Rogue Creamery served on 34-Degree crackers. I also had a bottle of Rogue Spirits Dead Guy Whiskey available to taste. A shout-out and thanks to Candela Prol for assisting me -- we've co-taught many beer and cheese classes at Artisanal Premium Cheese.
The food served at Chefs' Tribute is always delicious -- how could it not be when Daniel Boulud, Jonathan Waxman, Ben Ford, Alfred Portale, Craig Koketsu, Jean-Georges Vongerichte, and Charlie Palmer are serving you! So were the cocktails that Audrey Saunders of Pegu Club coordinated with a team of guest mixologists. A number of wineries attend, along with Fuji Water. Stella and Southampton also served beer this year. It was great to meet Dick & Nancy Ponzi, legends in the Oregon wine industry.
The Hurricane Club hosted the after party, and showcased a special cocktail Barry made using Rogue Spirits Hazelnut Rum.
Some of my favorite moments are when restaurant industry folks seek out my table and share their stories about craft beer. I had a great time with this woman from Gotham Grill, and the crew from Ford's Filling Station at the after party in 2011.
A hugh Thank You to the CityMeals team for inviting me to pour beer at their fundraiser each year since 2004. Feast of Many Moons was the theme. I served Rogue's Soba Ale alongside Chef Morimoto who was next to the chefs from the Taj Hotel in Mumbai. The smell of exotic spices was infectious, as was the music and energy of the crowd dancing under the big top tent at Rockefeller Center.
Thanks to Los Angelenos Valerie Gordon and Stan Weightman Jr. of Valerie Confections for using Rogue Chocolate Stout, and the folks at Gilt Taste, an interactive magazine and online market, for showcasing this!
twitter tags @RogueAles @ChocolateStout @ValerieConfctns @GiltTaste
Monday, May 9, 2011
- Nitro Shakespeare Oatmeal Stout
- Dry-Hopped Mogul Madness
- John John Dead Guy
- John John Juniper Pale Ale
- Dad’s Little Helper Black IPA (new recipe for 2011)
- Love & Hoppiness (special JLS release)
- I2PA (Imperial India Pale Ale)
- Charlie 1981
- Morimoto Soba
- Chipotle Ale
- Hazelnut Brown
- Double Dead Guy
- Brutal IPA
- Morimoto Imperial Pilsner
- Sig's Northwestern Ale
- Mocha Porter
Rogue’s Pacific Northwest Beer & Oyster Fest Tues & Weds May 10th-11th @ 2 pm
"How many breweries have a Department of Agriculture? Only one that I know of, and it’s located in Newport, Oregon. When you read about what Rogue has been up to lately, you get the feeling they could show the Federal Government a thing or two about running a farming operation. Then again, Rogue could probably show the Feds a thing or two about a lot of things. What if we became the first country run by a craft brewery? It would give Rogue Nation a whole new meaning.
Back to that Department of Agriculture - I was lucky enough to visit Rogue about nine years ago, when they were just a beautiful brewery overlooking Yaquina Bay, just up the road from a certain oyster farm. Since then they’ve been busy, adding the Rogue Hopyard on the Willamette River, where they grow seven varieties of aroma hops on 42 acres, including their own proprietary strains (If you visit, you can stay in their Hop ‘N Bed, a 100 year old farmhouse set up for guests).
From there it’s a short hop to Chatoe Rogue, their tasting room overlooking the hop bines and the river beyond. The wine industry has been building fancy chateau-like tasting rooms for years, going on about terroir in a glass. Craft beer finally has an answer, a place to sample the unique bitterness alluvial soil is capable of producing.
Of course, malt is equally important, so Rogue has acquired a barley farm in the Tygh Valley Bench in eastern Oregon. Home to 265 acres of Dare and Risk barley, their own proprietary grain, Rogue Farms can now grow and process an entire pint of beer just like the farmhouse breweries of yore. Speaking of farm breweries, Rogue has built a tiny one at Chatoe Rogue, a nano system that will produce collaborations from the Heart of the Valley and Capitol Home-Brewers,.
Of course, land isn’t the only thing with terroir. Unique bodies of water also have a “sense of place” in the flavors they produce, and Yaquina Bay oysters, our other featured guests, are perfect with Rogue Ales. Every year since 1997, Rogue has flown in a bunch of oysters from their oyster farming friends down the road, so we can have that perfect food and beer pairing.
Think of Rogue’s Pacific Northwest Beer & Oyster Festival as a craft beer collaboration with Nature."
Tuesday, March 15, 2011
Aloha! Check out this menu for a Rogue beer dinner in Honolulu, HI next week that Jack Joyce has arranged and will be attending. All I can say is save room for dessert!
3660 On the Rise is hosting the dinner and owner / Chef Russell Sui is partnering with Chef Colin Nishida of Side Street Inn (his recipe for deep friend pork chops is legendary... ask Anthony Bourdain if its good!)
And on March 21st grab a 22oz bottle of Rogue's Morimoto Soba Ale or Black Obi Soba Ale, sit back and watch Chef Morimoto debuts on Hawaii Five-0!
E ʻai ka-kou (Bon Appetite in Hawaiian)
Monday, March 7, 2011
truffle truffle in Chicago uses Rogue Chocolate Stout in their beer & pretzel recipes and have a special green beer marshmallow for St Patricks Day 2011 that will benefit the community ~ Rogue go Bragh!
think green...beer marshmallows! Inspired by local tradition, we've turned our beer marshmallows green for St. Patrick's Day! This limited edition box, finished with a kelly green bow and shamrock tag, features our beer and pretzel marshmallows dressed up for the occasion, with a green hue and Shamrock confetti. Best of all, since "thinking green" means so much more to all of us, a percentage of proceeds from the sale of these seasonal treats will benefit Gateway Green's Tree Partnership Program, dedicated to converting abandoned lots into community green spaces to beautify Chicago's neighborhoods.Order online before March 18th: http://www.truffletruffle.com/beer_pretzel_collection.php
Sunday, March 6, 2011
I love it when restaurants and chefs embrace beer and cheese. On April 8th, the folks at Old Hickory Steakhouse at Gaylord Palms in Kissimmee are hosting a Rogue River Creamery & Rogue Ale, Cheese & Beer Extravaganza on April 8th.Rogue Creamery produces two cheddar cheeses made with Rogue Ales, the Chocolate Stout Cheddar and Morimoto Soba Ale Cheddar. Their vast array of cheddar and blue cheeses are 100% beer friendly ~ find your perfect pairing! If you (like me) cannot be there, here are a few great gifts for your favorite Rogue!
Friday, April 8, 2011
For the first time in Orlando history two of the biggest names in Cheese and Craft Beer will come together to share their passions. Join David Gremmels, past President of the American Cheese Society and owner of Rogue Creamery and Brett Joyce, President of Rogue Ales, as we indulge in an evening of ale, cheese and a very special Old Hickory menu!
Time: 6pm doors open (6:30pm dinner)
Price: $80* per adult 407-586-0708
RSVP: 407-586-0708 Seating is limited! Call the Culinary Concierge, seats will go fast!
If your travels include Oregon on March 19th, check out the 2011 Oregon Cheese Festival in Central Point at Rogue Creamery, and be sure to make a reservation for the dinner on March 18th at the Ashland Springs Hotel which benefits the Oregon Cheesemaker Guild!
Tuesday March 8, 2011 is the 100th anniversary of International Women's Day, which coincides with a Rogue Ales promotion, Rattle N Rogue at Rattle N Hum in midtown NYC!
What better way to celebrate than over a pint of beer with a woman on the label. Rogue Chocolate Stout and Mom Hefeweizen will be on tap, along with 25 other Rogues at Rattle N Hum, 14 East 33rd (between 5th & Madison). 6pm until. Pay as you go. Here is a draft list of the draughts:
- Juniper Pale Ale
- Chatoe Wet Hop Ale - farm grown
- Shakespeare Stout on Nitro
- Dead Guy Ale
- Mocha Porter
- Mogul Ale
- Brutal Bitter
- Hazelnut Brown Nectar
- Yellow Snow IPA
- Dry Hopped St. Rogue Red Ale
- Chocolate Stout
- Younger’s Special Bitter
- American Amber Ale
- Russian Imperial Stout
- Santa's Private Reserve
- Chipolte Ale
- Morimoto Soba Ale
- Double Chocolate Stout
- Morimoto Imperial Pilsner
- Imperial India Pale Ale - I2PA
- Rogue Irish Ale
- Chatoe (no sure which other...) - farm grown
- John John Dead Guy
- John John Hazelnut Nectar
- Captain Sig’s Norwestern Ale
- Charlie 1981
- Mom Hefeweizen
Come join the Rogue Nation for a great beer line up with Mussels to boot on Tues March 8th! Rumor has it there may be several cocktail made with Rogue Spirits on the menu too.
I'll be at Rattle N Hum from 6-9pm and hope to see you in Gotham! If you see me with my We Can Do It lunchbox, ask what is inside! This image is often misattributed to Norman Rockwell, it is a WPA era design my J. Howard Miller for Westinghouse.
Join me in celebrating many accomplishments of women, especially in the brewing industry and culinary trade, plus the women who grow the ingredients we eat and drink.
Here is a short history from the United Nations. The banner logo above is from this UN 1997 post, and has the dove symbol which I associated with Danish designer Siersbol. I have my Grandmother Lillian's necklace with this dove/women's sign which was made in Denmark.
I've posted about women in the beer industry and the Pink Boots Society, and my involvement with food as a member of the American Cheese Society and Women Chefs and Restaurateurs Assoc (sign up today, we want you as a member!). Its all about educating and promoting craft beer, from the tank to the table. Barley's Angels, is the new consumer leg of Pink Boots Society for ladies to enjoy and learn about beer. Chapters are being setup across the globe, check us out ladies & friend us on facebook!
Another highlight this week is Top Chef All Stars on Wednesday. Three of the five finalists are women. Kudos to Chef Carla Hall, Chef Tiffany Derry, and Chef Antonia Lofaso. The episode on Ellis Island, exploring each contestant's genealogy and their families connection to food was wonderful.
You Go Girls!
Thursday, February 17, 2011
Saturday, January 29, 2011
Sheana's Delice de la Vallee (a fresh triple creme cow and fresh goat milk fromage blanc) will be the first pairing and took a Blue Ribbon at the 2010 ACS Competition. Epicurean Connection is based in Sonoma, so if you are in Wine Country, stop by Shean's retail store.
Sunday, January 23, 2011
Teal is the color of the cause against Ovarian Cancer, so my cocktail is called the Teal Berry Tonic. Mix 2 parts / jiggers of each:
- Rogue Spirits White Rum
- Rose's Cocktail Infusion: Blue Raspberry Mix
- Pineapple Juice
I did not have Blue Curacao at home and picked up the teal colored cocktail mixes at ShopRite. Martini Gold Wildberry, which was sweeter than Rose's. I tried making a blueberry simple syrup (using 1/2 cup lemon juice, 1/2 cup water, 1/4 cup rum, 1/3 cup truvia, 1 cup of smashed blueberries boiled for 10 minutes and strained through cheesecloth) which was delicious but deep purple in color--and a great addition to blueberry pancakes!(*) Back to the Gala on Feb 15th - members of the Women Chefs & Restaurateurs Assoc are involved in this event, me included. Here is the who's who...
Turn Up The Heat: A Celebration of Women Chefs:
- Coordinating Chef, Ris Lacoste of ris
- Beverly Bates of Vidalia
- Amy Brandwein of Casa Nonna
- Polly Brown of POLLYstyle
- Sue Conley, Peggy Smith and Janet Conley of Cowgirl Creamery
- Violeta Edelman of Dolcezza Gelato
- Sara Fatell of Grassroots Gourmet
- Ruth Gresser of Pizzeria Paradiso/Birreria Paradiso
- Susan Holt and Susan Watterson of CulinAerie
- Katherine Kallinis and Sophie LaMontagne of Georgetown Cupcake
- Jamie Leeds of Hank's Oyster Bar
- Les Dames de Michel Richard of Michel Richard Citronelle, Central Michel Richard and Michel by Michel Richard
- Tiffany MacIsaac of Birch & Barley and Buzz Bakery
- Amy Miller of Brasserie Beck
- Janis McLean of 15 ria
- Melanie Parker of 701 Restaurant
- Elizabeth Petty of Elizabeth's Gone Raw
- Susan Povich and Robyn Povich of Red Hook Lobster Pound DC
- Alison Reed of Cafe Saint-Ex
- Santanna Salas of Bourbon Steak
- Kavita Singh and Yasmine Sandhu of New Heights Restaurant
- Tamesha Warren of The Oval Room
- Patrice Dionot and Somchet Chumpapo of L'Academie de Cuisine
- Rita Garruba of 8407 Kitchen Bar
- Carole Palmer of Good Taste Marketing Services
- Marla Romash of Marla's Magic
- Susan Sorrenko of Moorenko's Ice Cream
- Gladys Abi-Najm and Grace Abi-Najm Shea of Lebanese Taverna Restaurants
- Meshelle Armstrong, Shannon Overmiller, Maria Chicas and Melissa Horst of The MajesticRestaurant Eve and
- Vaishali Chitnis and Charleen Huebner of Stratford University School of Culinary Arts
- Christine Wansleben and Femme Foodies of Women Chefs and Restaurateurs of Richmond
- Kate Jansen and Tracy O'Grady of Willow Restaurant
- Aimee Suyehiro of Argia's
- Christine Wansleben of Mise En Place Culinary School
- Laurie Weber of The Swiss Bakery
- Kyong Yi of Fontaine Caffe & Creperie
- Elizabeth Gallery of Stone Soup Bistro