Posts in Appetizers

picture of Bette Davis serving military with the betty on davis sunday brunch hours of operation 11 am till 3 pm

Sunday Brunch, Come On In To See Us

March 1st, 2017 Posted by Appetizers, Brunch, Drinks, Entrees, Ingredient Showcase 0 thoughts on “Sunday Brunch, Come On In To See Us”

As a Chef the word Brunch is almost taboo. Call me a rarity, or even an anomaly but I LOVE cooking Sunday brunch. In fact, it is my favorite shift to work. We even have a special playlist in the kitchen that is religiously played each week. 

I was always taught that a fair measurement of a Chef’s ability was how well they were able to cook their eggs. Thank you Escoffier. There is something unique about the challenge of perfectly cooking eggs. There are more ways to cook an egg than any other food. As a result, I have made it my business, no pun intended, to cook a lot of eggs over the years.

mound of bird's mill grits alongside perfectly cooked omelette

If an omelette where butter melting in your mouth then it must have come from one of our Sunday brunches. Options are available for the carnivores and veg heads the same. A pulled pork with pig paint omelette is ushered with pickled red onion, arugula, and pimento cheese making a regular appearance on our specials chalkboard. The brunch menu offers an omelette with goat cheese, fresh herbs and a weekly set of  local farm produce to fill this vegetarian delight.  

Poached eggs are a staple as is an eggs Benedict. Toasted rustic bread is the vessel for a bed of our own pastrami cuddling the poached eggs with a blanket of maple hollandaise that may just cause one’s head to explode like the yolk of your egg while the fork cuts through.   

roasted fingerling potatoes and thyme in cast iron skillet

As we all know brunch is not only about eggs. Though a vital element to a Sunday Funday kick off there are immense factors to accompany. Bloody Mary’s made with our own mix. Pitchers of mimosas, farm veggie hash, & our rustic french toast with crispy bacon. Sides of rich Byrd Mill grits and flavorful home fries. Cast iron biscuits with ever changing seasonal jams & jellies that I make just to be spread over these biscuit’s soft & flaky bellies. 

french toast with maple syrup drizzling over top of a toasted meringue

Let us not leave out the breakfast sausage gravy smothered over one of those cast iron biscuits. This is one of my personal all-time favorite dishes to eat frankly, anytime of day. We grind the pork ourselves and prepare our signature loose breakfast sausage before the gravy even comes into the picture. Flavors of sage, nutmeg, & maple syrup combine with hints of spicy pepper flakes among other ingredients begin to mold this sausage adventure. Sincerely, I have been making this same gravy for years and I still get worked up and hungry talking about it.

You may ask me, “Chef, what about chicken & waffles?” 

Well then I will tell you …

Paired with changing seasonal produce from any one of our wonderful farms, ancho chili maple glaze, & fluffy Belgian waffle with the right crunch. All of these elements become the entourage to the fried smoked chicken breast. Leaving the bone in furnishes a juicy piece of smokey chicken. 

So next Sunday between the hours of 11am to 3pm when you need your brunch fix we hope to see you walking through the door. I will be in the back with my rubber spatula cooking while dancing to Lady Gaga and Sean Cannon out front ready to give you a high five, a good laugh, and even better adult beverage.  

See you soon!

Chef Knox

 

poutine in a bowl from the betty on davis

Poutine

February 28th, 2017 Posted by Appetizers, History, Ingredient Showcase 0 thoughts on “Poutine”

It’s Poutine in RVA.

  • poutine (Poo-Teen) OR if you want to pass for a real Québécois, it’s pronounced (poo-tin) (n): 1)French-Canadian dish traditionally made of French fries and fresh cheese curds, covered with gravy. 2)Deliciousness.

 

Thanks to Canada, a dish that will keep you warm and fuzzy. Our House Cut fries mixed with white cheddar cheese curds then smothered with our pork gravy, EH!!! Much like many of the stories about any dish, the origin has a number of different tales.

One thing is for sure. Poutine was born in rural Quebec in the 1950’s. Since that time this dish has made it’s way not only all across Canada, making it their National Dish, but there are many variations across the globe. What began as a basket of Fries evolved to half fries, half cheese curds. For obvious reasons, (because duh, why not?!?!) gravy began to appear a top. With this addition the Canadian cuisine’s Holy Trinity was born.

This dish is so popular across our Northern border that it can be found in many fast food chains including Dairy Queen, McDonald’s, & Burger King. It’s that wicked good!

Chef Knox

 

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.

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.

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!

Fried pimento cheese balls

Pimento Arancini Fritters

August 2nd, 2016 Posted by Appetizers 0 thoughts on “Pimento Arancini Fritters”

Pimento Arancini Fritters.

Plump muscles in a wine sauce

Mussels

August 2nd, 2016 Posted by Appetizers 0 thoughts on “Mussels”

Mussels.