Real Local RVA’s February 2020 Meeting – Farm to Table Panel Discussion
February 3 @ 10:30 am - 11:45 am
Please join us for our first meeting of 2020 on Monday, February 3rd!
We are thrilled to bring these five participants in the local food movement together for a discussion on restaurant life, farming life, and local sourcing in RVA. Moderated by Robey Martin, Richmond’s go-to journalist for everything edible, the restaurants will share their approach to local sourcing, and the farmers will discuss their business plans for selling wholesale. You will hear how some of these restaurants and farmers have already worked together and what they see for the future of “Farm to Table” dining in Richmond. Thanks to C&F Bank for sponsoring our meeting. We’ll sample culinary sauces from our member Clark & Hopkins and enjoy coffee from the Cafe at St. Stephen’s.
**Real Local RVA meetings are open to both members and those interested in supporting the local food system. Meetings are free, we just ask that you register!
About the Panelists:
Emmanuel Baiden – private chef – Manny Eats
Emmanuel’s culinary journey began at 12 years old. Growing up in Ghana, it was uncommon to see boys in the kitchen, a place often known for women, but he constantly found himself there next to his mother learning all she had to teach him about food. In 2014 he left Ghana to pursue a degree in Business Management at James Madison University. After quickly finding his passion for cooking, Emmanuel shifted paths and pursued a degree in hospitality.
Emmanuel worked his way through kitchens in college and eventually landed an internship in Hospitality Management at Keswick Hall and Golf Club in Charlottesville, a Five Star Forbes rated establishment. After learning the ins and outs of both the front and back of house and gaining a thorough knowledge of the holistic operations of the industry, Emmanuel returned to Keswick Hall after graduation as a chef. Emmanuel is now embarking on an entrepreneurial journey of his own in the private side of the culinary industry in Richmond.
Barbara Hollingsworth – co-owner – Village Garden RVA
Caleb Shriver – chef/owner – Dutch & Company
For Chef Caleb Shriver, food has always been a means of gathering, a way to bring family and friends together. An Oklahoma native, Shriver has fond memories of his mother’s southwest cooking, comfort foods often comprised of family caught and hunted fish and game. Growing up he often helped out in the kitchen, and it wasn’t long before a fascination with food began to form. After completing a unique culinary apprentice program with Chef Kurt Flieschfresser at The Coach House in Oklahoma City, Shriver wanted to increase his culinary knowledge and experience and made his way to Chicago, landing at Otom, and then Sugar Toad in Naperville, Illinois. In 2010, Shriver moved south to Richmond and began working at Aziza’s, developing a relationship with the Richmond community, all the while garnering multiple local awards.
In 2012, with a hunger to make his own mark in the food community of Richmond, Caleb & his wife Michelle opened Dutch & Company. Now celebrating the six year anniversary of Dutch & Company, Chef/Owner Caleb Shriver & Michelle Shriver continue to focus on their community in Richmond. They work daily alongside their staff sharing their knowledge and provide unique and delicious food experiences to their guests, through relationships cultivated with local farmers to offer seasonal, regional items that highlight Virginia products.
Brittanny Anderson – chef/co-owner – Brenner Pass, Chairlift and Metzger Bar and Butchery
Brittanny Anderson is a James Beard nominated chef and owner of 3 restaurants in Richmond: Brenner Pass, Chairlift and Metzger Bar and Butchery. Trained professionally as a chef at the French Culinary Institute in New York City under Master Chefs Jacques Pepin, Andre Soltner and Alain Sailhac, Brittanny has worked for 15 years in the restaurant industry. 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.
Brittanny eventually decided to bring all her culinary experiences back to her hometown of Richmond where has quickly become one of the city’s most progressive restaurateurs. She is one of a generation of young women who are stepping into restaurant leadership, hiring other women, and creating a whole new culinary culture. She loves cooking regional European cuisine while highlighting local Virginia ingredients and merging traditional recipes with modern American spirit.
Dominic Carpin – owner – delli Carpini Farm
delli Carpini Farm is a biodynamic farm located on a 12-acre property near the Beaverdam district northwest of Richmond, about 30 miles from downtown. Dominic started the farm in 2015, pursuing a passion he’d had for decades while working in other careers, mostly in the financial sector.
The farm grows a wide variety of legumes, leafy greens, root vegetables, and fruiting crops, specializing in hard to find GMO-free, open-pollinated heirlooms from all over the world. Dominic strives to follow all the rules of organic farming and aspires to a closed system with minimal external inputs. The farm does not use any chemical fertilizer, pesticide, herbicide, or fungicide. Dominic keeps the land in cover crops as much as possible and strives for biodiversity by nurturing native perennials, wildflowers, and wild forage. Dominic plants by the moon and follows the almanac. He does not bring in third-party compost and relies on cover cropping and fish emulsion, along with rock powders, to build soil fertility, which he protects with minimal tillage.
Over the years, the farm has sold its produce at local farmers markets in the Richmond area and has also developed a strong wholesale businesses with numerous Richmond restaurants including Alewife, Adarra, Brenner Pass, Gersi, Shagbark, Nota Bene, Heritage, Southbound, Broken Tulip, The Caboose, and West Coast Provisions.