The fact that the $65-per-person tickets are sold out gives some idea of how much of a following these two chefs have. But this may not be the only opportunity to experience their combined talents. Bereika, whose regular job is heading up the kitchen at Secco Wine Bar in Carytown, says that if the Meddle project goes well, there could be an encore. “I’ve got a few ideas for this spring, but nothing is set in stone.”

Bereika’s cooking has been earning raves since Secco opened in the spring of 2010, but working as a chef wasn’t in his career plans originally. In high school, he wanted to be a marine biologist, but he realized that he was more gifted in the arts than in science. So, studied graphic design at Hartford Art School until Virginia Commonwealth University’s School of the Arts brought him to Richmond.

While at VCU, Bereika took classes during the day and worked in a kitchen at night. But cooking wasn’t just a job in his eyes; he loved the energy that filled a busy kitchen. “I think that's one of the reasons I eventually came back to cooking professionally,” he says. “That energy and sense of camaraderie is very addictive.”

After graduating, Bereika made a living in graphic design for a while, but after two years, he returned to the work he loves most. He has been cooking professionally for six years now, including stints at restaurants in Italy as well as Richmond. Although he says he doesn’t believe he has a specific style, he strives “for balance in both taste and texture as well as familiarity versus new and unexpected.”

Bereika’s cooking methods mesh well with those of his Meddle partner, Collin Wagner.

Meddle partner Collin Wagner
(Photo by Chris Ford)

The collaborations “provide an untapped resource for new ideas that wouldn't have come naturally from just one of us,” says Bereika.

Wagner agrees: “Together our minds are truly great; the pinging of ideas and dishes that have come forth from the growth of our shared minds is incredible.”

Wagner, 20, is a chef whose love of cooking was sparked during a home education class he took in middle school. Around that time, he made his first crème brûlée for his mother because it was her favorite dessert. He says it was a distinctive moment in his life because of the pure happiness that radiated from her smile.

“I've always enjoyed happiness and bringing it to others, and soon realized food brings joy to so many in a way that’s not possible in any other form,” he says.

Though Wagner loved cooking at a young age, he dreamed for a time of being a Navy Seal. However, after he learned more about the job, he decided he wanted to cook instead. His commitment and motivation to cooking, he says, come from his days of being a soccer player. He uses those key elements in the kitchen.

“Something is addicting about long hours and the forever pursuit towards perfection in the kitchen,” Wagner says.

Like Bereika, Wagner cannot categorize his style by a specific method. That’s because it changes based on the moment and what ingredients he has on hand. He also draws inspiration from what he sees, tastes and learns. He describes his cooking as fast-paced and seasonal.

After working at a  pop-up restaurant called Rogue 24 in New York City, Wagner wanted to do one in Richmond. He discussed the idea with Bereika, and they were both instantly sold on it. Once they got through the planning stage, it was time to put things in action. They found the location, The Roosevelt, and everything started to fall in place.

The menu for Meddle came about after several brainstorming sessions. Both Wagner and Bereika knew they wanted it to be very creative and to have several courses. Those lucky enough to hold tickets for the pop-up restaurant will enjoy the following courses: Oysters with salsify, sea beans, oyster leaf and seaweed; “The chicken or the egg?”; and goat with baharat, juniper, carrot, dates and goat curds; and beetroot with malted barley, coffee, dark chocolate and sorrel.

Let’s hope this isn’t the last menu Richmonders will see from these partners.

“Lisa has a daughter, and she says that there is very little time between mothers and daughters, due to our busy lifestyles,” Guillouard says. The event, appropriate for ages 6 and older, includes a tasting menu of Grand Marnier-infused strawberries dipped in chocolate; heart-shaped strawberry-basil scones with strawberry cream; English tea sandwiches; cheddar cheese straws and fruit; and goat cheese chocolate truffles.

Tea choices include black rose, chocolate lovers, plum oolong and mother’s bouquet. Reservations are $15 per person for children and adults. If you buy three or more, tickets are $13 per person. Seating is limited to 40 people. Reservations can be made until Feb. 8 at noon or until the seating capacity is reached. For more information or reservations, call 740-6659.

Other events surrounding Valentine’s Day include a reservation-only dinner on Feb. 13 at Tastebuds American Bistro on MacArthur Ave. With one seating at 7:30 p.m., the dinner will be a four-course meal for $75 per couple, including two glasses of cava. A wine pairing for the first three courses will be offered for an additional $15 per person. Main course options include a sea scallop “vichyssoise” (seared scallops and braised pork belly in a potato puree), beef tenderloin Napoleon (with Gorgonzola, cremini mushrooms, wilted spinach and a roasted garlic-port wine demi-glace), herb-roasted lamb chops and lamb, apricot and pine nut ballotine with cherry glace. On Feb. 14, Tastebuds’ regular menu will include Valentine’s Day specials. For more information, call 261-6544.

Amour Wine Bistro in Carytown will host a Feb. 14 dinner that features four courses with the option of pairing with four glasses of wine. Two seatings are available: one from 5:30 to 8 p.m. and another at 8:30 p.m. The cost is $59 per person without wine (add $29 for the first level of wine pairing or $49 for the “excellence wine pairing.”) Options for the two main courses include salmon wrapped in a buckwheat crèpe with pepper, vodka and lemon-dill chantilly cream, local rockfish on puff pastry with white wine sauce, a honey-ginger lamb shank and seared filet mignon with foie gras, blue cheese and blood orange butter. Call 353-4020 or email reserve@amourwb.com for reservations.

Acacia Mid-town on West Cary Street will also offer a four-course prix-fixe meal on Valentine’s Day from 5:30 to 9:30 p.m. The cost is $55 per person, excluding tax and gratuity. Credit card reservations are required. For more information, call 562-0138 or email info@acaciarestaurant.com.

Secco Wine Bar in Carytown is also planning a multi-course prix-fixe meal on Valentine’s Day. The cost is $50 (or $45 for an all-vegetarian dinner). An optional wine pairing is available for $20. The “omnivore” menu includes lamb loin with fresh lavender, sunchoke puree, crumbled hazelnuts, pea shoots and fleur de sel, while the vegetarian version features gnocchi alla Romana with Taleggio cheese, crumbled hazelnuts and baby arugula. Email info@seccowinebar.com for more information or to make reservations.

Chez Foushee on Foushee Street downtown will open for dinner on Valentine’s Day, serving a three-course menu for $40 per person, with seatings at 6 and 8 p.m. Entrée options include grilled New York Strip with brandied peppercorn sauce, pan-roasted grouper over spicy shrimp risotto in Parmesan blush broth or truffled potato and chive soufflé with braised winter vegetables and port wine reduction.

And if you’re looking for a vegetarian-friendly family outing, Kabab Grille (now located in Short Pump) is planning a Valentine’s Day buffet dinner from 4 to 9 p.m. on Feb. 14. The price is $11.50 for adults or $7.50 for children, and dishes include chicken pulao, goat chop masala, veggie noodle soup, malai kofta, sweet-and-sour tofu, karhi pakora, seekh kebab rolls and more.