Grilled Cheese | Virginia's Spicy Plum Chutney

Grilled cheese is one of our band of Culinary Adventurers all-time favorite comfort foods. So when Chef Phillip Perrow crafted this masterpiece utilizing Virginia Chutney's award-winning artisan ingredient Spicy Plum Chutney - we were blown away! With a cheese-butter spread on the outside AND cheese on the inside - this is a sando we will be making time and time again this fall.

Recipe FeatureJake AhlesSeptember 29, 2016recipe, grilled cheese, chutney, plum, phillip perrow, caleb and phillip, richmond va, dutch and companyComment

Grilled Skirt Steak | Eggplant | Reginald's Bourbon Pecan Peanut Butter Sauce

This sweet + savory dish from Chef Phillip Perrow of Dutch & Company in Richmond, VA highlights Reginald's Homemade Bourbon-Pecan Peanut Butter.

Recipe Feature, RecipeJake AhlesSeptember 27, 2016peanut butter, bourbon, steak, skirt steak, eggplant, richmond, richmond va, phillip perrow, dutch and company, recipeComment

Taste of Bordeaux

A savory blend of bright, fresh, and warm flavors marked by herbs that include chives, dill, basil, chervil and tarragon - this seasoning will be one of the most used pantry staples you'll discover thanks to it's versatile nature. Handcrafted in small batches with locally sourced herbs and spices this blend is non-GMO certified and all natural - it's the epitome of eating and feeling good!

Ingredient HighlightJake AhlesSeptember 7, 2016spice blend, france, september 2016, richmond va, los angeles, bordeauxComment

Granola | Hickory Syrup | Seeds + Nuts

Who says syrup can't be used in a healthy way? Chef Brittanny Anderson takes advantage of the hickory flavor of Falling Bark Farms' Hickory Syrup as a natural sweetener for her home-made granola. Master the recipe at home and follow along as Chef Anderson teaches the recipe to you step-by-step with her recipe video tutorial.

Yellow Eye Beans | Arugula | Creme Fraiche

Soft, creamy and packed with delicate flavors, Chef Brittanny Anderson's recipe for Yellow Eye Beans is both a soul satisfier and a crowd pleaser - perfect for a relaxing Sunday afternoon snack or at your next backyard schindig.

Recipe FeatureJake AhlesMay 6, 2016recipe, beans, Rancho Gordo, brittanny anderson, metzger bar and butchery, richmond vaComment

Chef Brittanny Anderson

After graduating at the top of her class at FCI, Brittanny worked in some of the best kitchens in New York City, most notably Blue Hill at Stone Barns and Northern Spy Food Company.

Chef FeatureJake AhlesMay 3, 2016brittanny anderson, metzger bar and butchery, richmond va, chefsComment

Texas Beach Bloody Mary Mix

Ingredient HighlightJake AhlesMarch 14, 2016bloody mary, richmond va, artisan, cocktail, jason alleyComment

Austin Green

I had developed a Bloody Mary Mix that chefs, bartenders, and friends all thought was fantastic. At the very beginning, we just canned our mix in Ball jars, the old fashioned way out of my kitchen. These jars were the first samples that made their way to Richmond food and beverage community for peer review. The response was overwhelmingly positive. We all dreamed of working for ourselves and providing a product people loved. We saw an opportunity to realize that dream and dove in head first.