Posts by Dave

homemade_soups

Homemade Soups

January 10th, 2017 Posted by Appetizers, Brunch, Entrees 0 thoughts on “Homemade Soups”

         It is cold outside and nothing is better than a great soup. It’s so comforting and relaxing. Chef Knox has been creating some great soups with layers of flavor from an Smokey Heirloom Pumpkin to Tomato Goat Cheese and many more in-between.

         The Betty has a soup of the day which Chef Knox carefully plans out. Why does he plan it out? It’s just a soup. Just a soup to Chef Knox is non existent, unless it’s from a can. He plans it out because a great soup is made with love and care. He wants you to enjoy every aspect of your meal. If you start with soup or soup is the only thing you get, you will remember it. Some of the soups he makes takes days and all of them have many tastings until it’s right.

 

Treat yourself to something amazing this winter, one of Chef Knox’s soups at The Betty.

 

(The next part of this blog was stolen from food timeline.)

Food historians tell us the history of soup is probably as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable.

purple-carrots

Purple Carrots

December 14th, 2016 Posted by Brunch, Entrees, Ingredient Showcase 0 thoughts on “Purple Carrots”

So come to find out that carrots use to be purple. The Dutch in the 16th century, mutated them to be orange. They love orange. I love orange. Am I dutch? Don’t think so, but I love purple also. They look and taste great. So when the dutch were cultivating them, strains of white and yellow carrots would pop up occasionally. They took these mutated ones and got them busy with the purple and BAM!!! Orange carrots.

 

Some think that the reason the orange carrot became so popular in the Netherlands was in tribute to the emblem of the House of Orange and the struggle for Dutch independence.

 

We got some purple carrots from Victory Farms . Wanna find out what these tasty lil freaks are like? Come on in to The Betty.

sean-with-buskey-peach

Drinks, Music, Pig Paint

November 22nd, 2016 Posted by Drinks, Ingredient Showcase 0 thoughts on “Drinks, Music, Pig Paint”

If you have ever met Sean Cannon then you know, He is one of the best bartenders in Richmond. Yes!! Sean is one of the originators of “Sunday Funday” when he worked at The Sidewalk Cafe. Before iPods, pandora, spotify and the others, he would bring his arsenal of CD’s, and DJ also. You could go in thinking you were just going to have a meal and the next thing you know you were throwing high fives and shaking a tail feather.

 

Sean is now at The Betty on Tuesday, Thursday and Friday nights. Recently Mr. Cannon has been added to our unstoppable Brunch Crew on Sunday’s also. He is still amazing people with his way of reading the crowd and playing music and making the drinks everyone loves. If you don’t know what to drink, he does.  He is also now featuring a Cannon’s Concoction on Tuesday nights. Creating drinks like the Buskey Bee and Betty Paloma using local ingredients and fresh fruits.  Now the cool air is here and he will be making great Bourbon and Rum drinks. If your lucky and he likes you, you could get a bendy straw in your cocktail.

 

Come for a Cannon’s Concoction and some of the best food Richmond has to offer. Fresh, Local, Seasonal isn’t just about the food it’s about the drinks also.

 

Pig Paint is a BBQ Sauce that Sean has been making and is featured here at The Betty. It’s the perfect amount of smokey, spicy and sweet. If you love the sauce you’ll love his drinks.

Gourds, Gourds, Gourds!!!!

November 8th, 2016 Posted by Appetizers, Entrees, Ingredient Showcase, Uncategorized 0 thoughts on “Gourds, Gourds, Gourds!!!!”

It’s that time of season where the gourds are taking over.

The “Galeux d’Eysine” Peanut Pumpkin is 220 year old heirloom squash. Because it is an heirloom it is not a hybrid. The peanut like growths are a build up of excess sugar. This pumpkin  has an extremely sweet flesh and has only been in the US since 1996.

Long Island Cheese Squash is an heirloom also. It is from New York and is named the way it is, because it looks like a wheel of cheese also has the same texture as cheese.

Cinderella Pumpkin is named after the resemblance of the pumpkin carriage in the fairytale Cinderella. Also know as “Rouge Vif d’Etampes” and is a French heirloom. It has a moist flesh and is custard like with sweet flavor.

Cushaw Squash domesticated in Mesoamerica sometime between 7000 and 3000 B.C.. When roasted it is sweet, smoky and has a similar texture to a potato. The seeds are mostly cultivated and turned into oil.

We are using these gourds this month thanks to Scott’s Farm (Moneta,Va.) and Griffin Farms (Willis,Va.)

These Gourds are being put into soups, desserts , as sides and featured dishes. We aren’t doing much to these as we want them to show case themselves. Local and fresh is hard to beat.

Come try one of these featured delights this month.

dinning room with booths

Cozy and Comfortable

October 25th, 2016 Posted by Drinks, Entrees, Sandwiches 0 thoughts on “Cozy and Comfortable”

Who likes to be cozy and comfortable when they go out and eat? I know I do. Ambiance , Drinks , Food , Friendly Staff , and free hugs (if ya want), The Betty on Davis offers a staff that has been in the restaurant game in Richmond for over 20 years (combined…. over 100 years). Holy Smokes!!! Think you will be taken care of? Think the food will be some of the best in Richmond? Think you will get a free hug? Think you’d like a seat in the old Miller and Rhoads seats at the bar? Yes? Come try out one of Richmond’s best kept secret spots.

Local Seasonal Fresh

October 20th, 2016 Posted by Ingredient Showcase 0 thoughts on “Local Seasonal Fresh”

We are showcasing the local farms that we are using for the week with our new chalkboard. Chef Knox is making his stamp on Richmond and the culinary world by using some of the freshest local ingredients that he can get. Gourmet Greens, Scott Farms, Grayson Natural Farms, Lower Byrd Farm, Saunder’s Farm, March Farms, Twin Oaks, Beulah Farms and Hubbard Peanut Farm to name a few that we are using this week.

 

As the seasons change so will our dishes, as local farms are providing us with amazing products as they are available. Local, Seasonal and Fresh is the motto that we are going by. We are proud to serve the dishes that Chef Knox is preparing, knowing that each dish is made with love and care. Same with the products that are featured in those dishes.

delicious burgers

Monday is Burger Night

October 11th, 2016 Posted by Sandwiches 0 thoughts on “Monday is Burger Night”

Let’s face it burgers are delicious!! The better the meat , the better the burger. We use 100% grass fed beef from JM Stock Provisions. Amazing!!! On Monday nights you can enjoy these tasty treats for next to nothing. You might say ” This is crazy I’m not in Hamburg “. Your right, your in RVA and about to enjoy one of the best burgers you’ve ever put in your face. The meat we get and use is actually ground that day for us. It’s some of the freshest meat in town.

 

You can get our burger any day of the week but not our specialty burgers. Chef Knox and crew create these awesome delights that will take you to burger heaven. Having toppings like house made Kimchi, ancho chili apple butter, pickled habenro, fried green tomato, and other amazing ingredients.

 

The burgers are also served on fresh baked burger buns from Flour Garden. We get these in fresh, everyday.

 

Hand cut fries? of course!!

 

Holy Burgers, Batman!!!

 

 

 

Rostov’s Coffee

September 30th, 2016 Posted by Drinks 0 thoughts on “Rostov’s Coffee”

We proudly are serving Rostov’s Coffee. This week it’s their Kona.

 

Kona coffee is the market name for coffee (Coffea arabica) cultivated on the slopes of Hualalai and Mauna Loa in the North and South Kona Districts of the Big Island of Hawaii. It is one of the most expensive coffees in the world. Only coffee from the Kona Districts can be described as “Kona”. With the weather of sunny mornings, clouds or rain in the afternoon, a little wind, mild nights combined with porous, mineral-rich volcanic soil create favorable coffee growing conditions.

 

Some of us haven’t been to Hawaii, but one day, oh yes one day….. Until then, might as well have some of the amazing coffee they have to offer. Come on in and have a cup! If your lucky our Sous Chef Gray Curry can tell about how it was growing up on the Island.

 

The Betty Wedding Soup

The Betty Wedding Soup

September 28th, 2016 Posted by Appetizers 0 thoughts on “The Betty Wedding Soup”

This is our play on an Italian Wedding soup, The Betty Wedding Soup. Made with our house meatballs (Stock Provisions), North Carolina Shrimp, Curly Kale, Rudy’s Exotic Mushrooms, Red split lentils, house made stock, fresh herbs and spices. It’s surf n’ turf in a soup bowl. Perfect for a rainy day, or any day for that matter.

 

Jordan of Richmond said “This soup has changed my thoughts on soup, food and life.”

 

It’s the perfect balance of flavors and heat. Wanna try? Come stop by!