Posts in Ingredient Showcase

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

 

delivery of oysters for valentines day menu

Christchurch, The Betty, & Oysters

February 27th, 2017 Posted by Ingredient Showcase 0 thoughts on “Christchurch, The Betty, & Oysters”

 Every year Valentine’s Day rolls around and there are two ingredients I automatically go to; chocolate and oysters. Though chocolate is wonderful, this post is about the latter. We get some of the best oysters that one can get from Christchurch School. There is a marine biology program there that allows the students start from beginning to end with the oysters. Christchurch is located right on the Rappahannock River, so the students can keep an eye on them at all times. These oysters are some of the cleanest tasty oysters you’ll ever have. Not only is there a terrific product as a canvas for the dish but an opportunity to support a program helping educate and better the community.

This Valentine’s Day dish was a dozen raw oysters. The oysters by themselves are fantastic however being a special occasion I thought it appropriate to enhance the oysters with some texture and the right combination of sweet, salty, spicy, & earthy.

picture of two prepared raw oysters from valentines day menu

Christchurch Oysters on a half shell with beet green crisps, pea shoots, soy pickled red onion mignonette, topped with sweet & spicy Virginia peanuts. On this appetizer alone four different local farms/organizations are represented including the oysters. Victory Farms, Gourmet Greens, Hubbard Peanut Co. represent other ingredients.
Chef Knox

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.

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.