Posts tagged "local"
March 1st, 2017 Posted by Chef Knox
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.
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.
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.
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!
January 10th, 2017 Posted by Dave
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.
October 20th, 2016 Posted by Dave
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.
October 11th, 2016 Posted by Dave
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!!!