“Being a cook for the Marines was a bit unusual, but we were making gravies and sauces from scratch — it was the real deal. I spent four years on active duty as a cook,” says Tim Gearhart.

Instead of prepping food for his fellow soldiers on a ship, Tim Gearhart now crafts artisan chocolates for his company, Gearharts Fine Chocolates. Geaharts, based in Charlottesville and with a second location in Richmond, uses a diverse range of ingredients like Earl Grey-tea extract and tequila. 

Geaharts recently announced that 5 percent of sales from a new line called Peanut Butter Pups will benefit Companions for Heroes, an organization that pairs rescue animals with veterans recovering from PTSD and similar issues. The chocolates resemble a miniature dachshund, with dark chocolate facial features and almond ears. They come in nine-piece boxes and cost $22.

“I had a sudden epiphany that we don’t have anything very kid-friendly, so I started playing around [and] trying to come up with something fun and whimsical,” says Gearhart. “Coming up with a chocolate that’s fun and pet-friendly is a great way to spread [Companions for Heroes’] message and help them a bit financially.”

Unlike the pseudo-peanut butter of Reese’s peanut butter cups — as delicious as they may be — Gearharts' pups are filled with Reginald’s Homemade peanut butter, made in Manakin-Sabot from freshly roasted Virginia peanuts. Andrew Broocker, founder of Reginald’s, and his family also have a passion for dogs. He named his company after the family cockapoo, Reginald, which he swears “had more person in him than canine.” 

“Tim contacted me and said he was using my peanut butter in his pups, and it was a great coincidence because my family has always had a thing for dogs,” Broocker says. “Companions for Heroes seems like a great cause, too, so that’s [for me] really the icing on the cake.”

Mellow Mushroom in Carytown officially opens today at 11 a.m., but I got to scope out the new location at the soft opening on Saturday night. When I wandered in around 6:30 p.m., the joint was packed — something that I expect to see for a while as this trendy pizza spot settles into the neighborhood.

The restaurant is spacious and renovated with funky, modern lighting and among its murals, one featuring records and other sound equipment pin homage to former '80s tenant Plan 9 Music.

There are also 40 craft beers on tap, a selection of craft cocktails and the full Mellow Mushroom menu many outside of Richmond know and love. I started my evening with La Primera, a “Mellow” take on a classic negroni, which was light and citrusy. I also got a sip of the Hendrick’s Refresher, full of fresh cucumber flavors, and the Jamaican Mojito, a cocktail packing rum with underlying mint and toasted coconut.

I snagged a taste of the Thai oven-roasted wings, which were crispy on the outside and finished with a pleasing kick. They were definitely delicious, but, to be honest, I found myself constantly eyeing the platters of soft pretzels on other tables. These are made with Mellow pizza dough and are available topped with garlic butter and Parmesan, butter and kosher salt or cinnamon sugar and honey — they looked so fresh and plentiful that they’re next on my must-try list.

For pizza, I tasted a few custom pies, as well as the Kosmic Karma — featuring red sauce, feta, mozzarella, spinach, sundried tomato and a pesto swirl — with added pepperoni. This pie featured lots of veggies (which I love). Plus the red sauce and pesto combination made for plenty of herbs and spices in every bite, which was quite satisfying. All the pies had a nice medium crust, which was crisp on the bottom (this is very important to me) and cooked exactly the right amount of time. It added just the correct amount of substance and flavor to the pizza without overwhelming the toppings.

Considering that the place was crazy-busy (when I arrived there was a 45-minute wait for a table), the staff was in control. Food arrived pretty quickly, extra napkins and plates showed up fast, and everyone was enthusiastic. This new spot should add a nice, family-friendly addition to Carytown. Go see for yourself, starting today.

I’m a little under the weather, dear readers, but I am forging ahead with the news nonetheless. It wasn’t a bad week here in Richmond food news, not at all. No closings, no drama, just a few openings announced, a wine dinner and a few festivals.

It’s still American Craft Beer Week. Or, should I say, American Craft Beer for Two Days. On Friday, Mekong will host, and Midnight Brewery will host on Saturday.

Tuffy Stone and Jason Alley made their debut in the C.F. Sauer’s Duke’s Mayonnnaise ad campaign, and although the Elevation-created commercials will be airing throughout the South, they oddly won’t appear in Richmond. Here’s a link to the original story.

Off-Broad Appétit announced its lineup of chefs:

• Adam Sappington, owner and executive chef of the The Country Cat in Portland, Ore.
• Rob Newton, owner and chef of Seersucker in New York City's Brooklyn borough.
• Nicholas Sefanelli, chef at Bibiana in Washington, D.C.
• Ruben Garcia, chef at minibar Jose Andres in Washington, D.C.
• Justin Brunson, owner and chef of Old Major and owner of Denver Bacon Co., in Denver.

The event is sponsored by the National Pork Board, and it benefits FeedMore. Tickets are $125.

The old Blackfinn spot will soon be the home of the third F.W. Sullivan’s Canal Bar & Grille. Along with the first Sullivan’s in the Fan, Jake Crocker’s group, Jacobus Rex, owns another in Fredricksburg, as well as Lady N’awlins Cajun Café, Uptown Market & Deli and Jorge’s Cantina. They’re planning a late June opening. (Richmond.com)

A restaurant run by a culinary school gives recent graduates hands-on experience in the real world. Culinard has taken that step and will open their new endeavor, Kitchen on Cary, at 1329 E. Cary St. on Saturday. The executive chef will be David Hughes, formerly of Graffiti Grill. They’ll celebrate the opening with a fundraiser, “Wag and Wine,” benefitting the Richmond SPCA, on May 18, from 6 to 8 p.m. Tickets are $25 and can be purchased here.

Also this Saturday (May 18) in conjunction with Slow Food RVA, Little House Green Grocery on North Side will hold an olive oil tasting from small California producers led by Stacy Luks. The event will be from 1 to 3 p.m.

VibeFest is gearing up for its ninth annual event on Sunday, May 19, from noon to 6:30 p.m. in the Stratford Hills Shopping Center parking lot. Bands will include Blue Line Highway, Cardinal Compass, The Dreamers, Sommervilians with Solomon Miles, Andy Vaughan and The Driveline, The Taters, The Janet Martin Band, The Hullabaloos, and The Honky Tonk Experience. There’s a suggested donation of $5 to benefit the Positive Vibe Foundation. (You can read an article here about the Dreamers, an unusual performing troupe, from our not-yet-out June issue.)

They’re not exactly from here, but they are kind of close. Charlottesville gourmet grocery and sandwich shop feast! won one of the five Specialty Food Association’ Outstanding Retailer of 2013 awards. Plus they scored the cover of the association’s trade publication. So the next time you’re zipping up 64 to go watch a game or hang out on the Lawn, stop by their shop on Main Street and congratulate them.

Chesterfield’s Bigs BBQ has plans to open another restaurant in the heart of VCU at 933 W. Grace St. (Richmond BizSense)

The former Mulligan’s space will soon be occupied by Postbellum and its intriguing logo, the latest venture by Ron Morse of Baja Bean Co. and Station 2. No date has been set yet for opening. (RVA News)

We’ve been hearing about it for a while and saw something at the South of the James farmers market, but Chris Matera and partner Brad Hemp of wholesale company Sausage Craft have officially announced that they’ll be offering hot dogs, bacon, ham and more through their new retail division, Salt Pork. You’ll find their products online, at SOJ and eventually, at Cask Café and Market when it opens in July. (Richmond BizSense)

File under: I’m Not a Fan of Hooters. However, the Hooters in Chester is now open after being taken over by its umbrella corporation, Hooters of America. It had been closed when its owner, Cornett Hospitality, went into bankruptcy. (Richmond BizSense)

Acacia mid-town is planning a wine maker’s dinner with Michael Lancaster of Tin Barn Vineyards from 5:30 to 9 p.m. on May 22. Expect things like tempura squash blossoms stuffed with lobster and scallops, braised lamb ravioli and pan-roasted duck breast, all paired with California wines. Tickets are $38 per person. You can find out more by calling 562-0138.

Lastly, the 32nd Vintage Virginia Wine & Food Festival will be held on June 1 and 2 in Centreville. Expect food trucks, seminars, music and unlimited wine tastings.

Richmond chefs Tuffy Stone of Cool Smoke and Q Barbeque and Jason Alley of Comfort and Pasture made their debut yesterday in an ad campaign for C.F. Sauer’s Duke’s Mayonnaise. You won’t see them on TV in Richmond, however. The ads, created by Elevation and shot at The Branching in Shockoe Bottom, will be seen across the South in North Carolina, South Carolina, Kentucky, Tennessee, Florida and Atlanta — but not here, according to Sauer brand manager Erin Hatcher. Besides RVA chefs, the ads also feature four of the winners of Sauer’s Facebook contest, “Lights, Camera, Duke's,”  that the company ran in March. If you’d like to take a look at them, all five commercials can be found on Elevation’s YouTube channel.

Last night, three of Richmond’s most creative bartenders came together for "The Fray in RVA" to raise awareness about an up-and-coming distillery and to raise money for FeedMore with The Fray in RVA. It all went down at Saison — with Saison's Chris Elford, Katie Nelson of Rappahannock and T Leggett of The Roosevelt. Each created two cocktails featuring Virginia Distillery Company’s new Virginia Highland Malt Whiskey. All tips and proceeds from the evening were donated to FeedMore.

I coerced a few friends into joining me for the evening, and, in the interest of fair journalism, we tried concoctions from each of the experts. I fell in love with Elford’s Spring Whiskey Punch — a blend of the Virginia Highland Malt, Cocchi Americano, Cardamaro, Creole shrub, Tiki Bitters, fresh ginger syrup and lemon juice. Served in an adorable tiny punch cup, it was bright and refreshing with a nice zip from the ginger.

Another of my favorites was Leggett’s The Shook Ones, which featured Virginia Highland Malt, Aperol, grapefruit juice, Cocchi Torino and orange bitters. Once the oversized ice cube in the drink melted a bit, the flavors blended for a smooth concoction that was light and citrusy with a nice underlying punch from the whiskey.

Nelson’s Highland Old Fashioned provided a nice twist on a traditional drink with Virginia Highland Malt, jasmine-infused honey, Boker’s Bitters and lemon peel. This whiskey was definitely the star of this libation, but there were also some nice sweet and spicy notes from the additional ingredients.

Midway through the night, Virginia Distillery Company’s director of sales and marketing, Dan FitzHenry, thanked everyone for coming, saying, “Part of this was to get the whiskey in front of you, and you in front of the whiskey,” and later said that the event was also about tasting great cocktails. He also added, “Plus, the fact that we can drink for charity on a Monday night is just awesome.”


He later stopped by to tell me a bit more about the distillery, which will officially open just north of Lovingston, Va., with two stills later this year. As the work on the facility is being completed, the company purchased a highland malt whiskey from Scotland and aged it for three months in barrels that Horton Vineyards previously used for aging port. “We wanted to put our mark on it and make it more complex,” he said. This Virginia Highland Malt Whiskey is for sale at ABC stores across Virginia.

Once Virginia Distillery Co. is up and running, FitzHugh says they’ll produce about 100,000 12-bottle cases of whiskey per year, making them one of the larger craft distilleries in the country. After my little taste last night, I’m definitely excited to see what more the distillery has in store.