The Slice: Sweet Mahogany, Nutty Collabs, a Birthday and an Oyster Throwdown

MAHOGANY (YOU KNOW WHERE YOU’RE GOING TO)

There’s a bit of silver lining in the sad saga that shuttered Nettie’s Naturally. Nettie’s baker (also of Nota Bene acclaim) Shola Walker will take over the lease at 100 W. Clay Street to open her own bakery, Mahogany Sweets.

Opening the bakery with the help of her sisters Michelle Sanders and Shantell Malachi, Walker will continue the trend of baking gluten-free and vegan items, as had previous owner Lynette Potgieter. Hers, according to Richmond Bizsense, will draw on Southern flavors. Walker is planning to be open from 7:00 am to 1:00 pm Tuesday through Saturday.

THEY’RE NUTS FOR WHITLEY’S

To announce the opening of their third retail location in Innsbrook, Whitley’s Peanut Factory has teamed up with three Richmond businesses, giving RVA a taste of what makes this 31-year-old company so special.

Throughout October, look for Whitley’s Peanuts at The Savory Grain, where they’ll be served up as a crust on a catfish entree; at King of Pops this Saturday from 12:00 to 7:00, where you can have your pop flavor of choice dipped in chocolate and rolled in crushed Whitley’s peanuts; and at Gelati Celesti, where, starting on October 23rd (the projected opening date of the new Whitley’s store), they’ll feature a honey-based ice cream loaded with salted Whitley’s peanuts at all four Gelati Celesti locations.

BLUE BEE-DAY

It’s been one whole year since Blue Bee Cider settled in Scott’s Addition, and to celebrate, they’re doing what anyone would for such an occasion: HAVING A PARTY. This Sunday, October 7th, Blue Bee is throwing a birthday bash from 1:00 to 9:00 pm, featuring collaborations with food vendors like Idle Hands, Back Creek Farms, King of Pops, and a custom cake from Shyndigz. Add to that live music, painting, and the release of Harvest Ration, their apple brandy dessert cider collaboration with Catoctin Creek, and you’ve got yourself one heck of a soiree.

GIVE ‘EM SHELL

It’s nearly time for another Shellraiser’s Shindig, one of my favorite events of the year. On Sunday, October 22nd from 2:00 to 5:00 pm, you can gorge yourself on oysters, freshly shucked and expertly prepared by chefs including Walter Bundy (Shagbark RVA), Dale Reitzer (The Bar at Acacia mid-town), John Hoffman (Fossets Keswick Hall & Golf Club), Patrick Willis (Lemaire Restaurant), Andrew Manning and Stephen Farr (RVA Brasa) Mike Ledesma (Kabana Rooftop and Belle & James), Brittany Anderson (Metzger Bar and Butchery and Brenner Pass), and Joe Sparatta (Heritage and Southbound). DANG THAT IS A TON OF GREAT CHEFS.

Seven of the eight oyster regions of Virginia will be represented (where you at, region 7???) with oysters from Shooting Point Oyster Company (regions 1 & 2), Ruby Salts Oyster Company (region 3), Windmill Point Oyster Company (region 4), Cedar Pointe Oyster Company (region 5), Big Island Aquaculture/ Vogt Oyster Company (region 6), Tangier Island Oyster Company (region 8). DANG THAT IS A TON OF GREAT OYSTERS.

The Shellraiser’s Shindig is a fundraiser for the Virginia Oyster Shell Recycling Program (VOSRP), part of the VCU Rice Rivers Center that is focused on shell recycling and bay restoration because, without our beautiful bay, we wouldn’t have these marvelous mollusks or many of the other things that make Virginia a beautiful place to live and visit. DANG THAT IS A GREAT CAUSE. Tickets are $75 per person or two for $135.

GOLDEN CORRALLING

Tricyle Urban Ag does so much great work to improve food access for some of Richmond's most vulnerable residents, and yet, here they go again giving awards to other people. Keep all the awards for yourselves, Trike, you earned 'em!

On Friday, October 20th, Tricycle will host their 9th annual Harvest Celebration and Golden Trowel Awards at their urban farm in Manchester. These awards recognize businesses and individuals who make contributions to the world of food in the following ways: FOCUS on Community Needs, OUTREACH & Education, OPPORTUNITES for Healthy Food Access, DESIGN of Beautiful Spaces. 

The evening includes food and drink from Ardent Craft Ales, CAVA Fan District, Patrick Henry Pub and Grille, Ipanema Cafe, Blanchard's Coffee Roasting Co., Lemaire Restaurant, The Robins Cellars, and Laura Lee's. Tickets are $75/person.

PLANT A SEED AND WATCH IT GROW

If you've ever thought about starting a food business or adding a new revenue stream to your current food business (like launching a product from your menu or transitioning from mobile to brick & mortar), join us next Monday, October 9th for the first workshop in our Appleseed Series, Planting the Seeds of Business--Starting up 202.

This fall and winter, we're hosting our series of workshops for culinary entrepreneurs with our friends at Real Local RVA. On the second Monday of each month from October to January, we'll examine a different food-business-related topic. Grab lunch, join us for an hour and a half, and walk away with an improved understanding of what it really takes to make the doughnuts.

SIP OF THE WEEK: THE PIT AND THE PEEL'S CINNAMON TOAST BRUNCH

No time for a proper morning meal? Drink up The P & The P's concoction of almond milk, oats, banana, cinnamon, almond butter, and protein. No fork required, straw recommended.

BITE OF THE WEEK: WOOD-FIRED PIZZA AT TAZZA KITCHEN

You know I would not lead you astray when it comes to something as important as pizza. Seriously, this is no time for tomfoolery; this is pizza time. And I'm here to tell you that Tazza Kitchen's wood-fired pizza is aces. The crust is practically perfect and the crust-to-stuff ratio is meticulous enough to make an Italian Nonna weep bitterish tears of acceptance. How dare you make a pizza as good as Nonna's!? Try the spicy sausage with black pepper honey, or, you know what, try the Margherita because that's the true test, and if you think I'm playing, get at me.

(And speaking of Tazza Kitchen, saunter over to The Veil tonight for a Tazza pop-up from 4:00 to 9:00 to get a taste of those wood-fired pizzas and tacos for yourself.)

(Oh, and lucky us, the Scott's Addition location of Tazza Kitchen is opening in mere weeks!)

GRAM OF THE WEEK: @HOTDIGGITYDONUTSRVA

The Hilds are at it again! A few weeks ago, we shared the news about The Butterbean, a market and cafe opening in Manchester in early 2018. Owners Michael and Laura Hild (who also own Anderson's Neck Oyster Company) have announced their plans to open Hot Diggity Donuts, a MTO Donut shop that will also offer premium coffee and craft booze on tap. And just feast your eyes on that sexy brand work, designed by the creative geniuses at Campfire & Co. If it doesn't make you crave a sourdough donut (or if you weren't already craving one), I do not get you at all.