The Republic owner Antonio Hawkins was served an “unlawful detainer” summons seeking $168,820.69 by May 23. According to Mark C. Shuford, the lawyer for building owner Matthew Appleget, the summons seeks both back rent (base rent, pro-rated taxes, and pro-rated insurance), as well as rent through the end of the lease, which terminates in October 2014. Attorney Charles Homiller, who is representing Hawkins and The Republic, says the majority of the amount alleged to be owed is for rent on the remainder of the lease. Homiller says, “We’re working with the landlord’s attorney to try to resolve it without having it go to court.” (Click here to see an earlier post on this.)
The chefs for Off-Broad Appetit at Pasture were announced this morning. Portland, Denver, Brooklyn and Washington, D.C., will be represented at the June 1 event, which is a benefit for FeedMore.
Cous Cous will reopen as The Well, serving what they call “New Rustic Cuisine,” with things like fish and chips, house-cured corned beef and fried oatmeal (!), plus craft cocktails. They'll be open for dinner only. (Richmond.com)
Lunch will expand next door on Summit Avenue and serve dinner — at the newly named Supper. Many, many witticisms followed in the wake of the announcement and I'm sure many more are to come. (Richmond.com)
Deep Run Roadhouse submitted an ABC application and will soon serve alcohol along with its barbecue. (Hint: A dry cider like the varieties Foggy Ridge makes are the perfect barbecue accompaniment). They also have plans to expand into the space next door. (Style Weekly)
It was 10 years ago when Julep's New Southern Cuisine first opened its doors. They'll celebrate with a wine dinner on May 20th. A five-course menu paired with Barboursville wine is planned, so reserve your cab to take you home accordingly. Tickets are $125.10. (RVANews)
Even more wine is coming to the area when Republic National Distributing Co. completes its planned expansion in Ashland. The new facility will be more than 200,000 square feet. (Richmond BizSense)Secco Wine Bar posted this news on Facebook: “Today is our 3rd Anniversary and we'd like to mark it with a bittersweet announcement: Starting next week, Secco will no longer serve lunch.” As of Monday, Secco’s hours will be 3 p.m. to midnight Monday to Friday and 11 a.m. to midnight Saturday and Sunday. “Now for the ‘sweet’ part,” the post continues: “Drawing on the popularity of our BEER BRUNCH, we will now offer brunch EVERY Saturday and Sunday (starts 5/20)!”
So long, from NYC, folks!
Last Sunday, May 5, was Orthodox Easter, celebrated by those who follow the Julian calendar. This is a decades-long tradition in my Ukrainian family. My grandmother used to make the dinner, then my mother, and now it falls to me. One of these years, I will teach young Mark (my not-really-that-young nephew) who, I hope, will one day pass along the family tradition to the really-young Sophie, his daughter.
The Easter meal is a celebratory one, breaking the long fast of Lent, and tradition dictates a table full of foods rich in dairy and meat. It’s somewhat of a family joke that our Ukrainian Easter feast is pretty much a white and brown-toned meal: eggs, cottage cheese, babka (made with a special bottle of Daddy’s Crown Royal whiskey), kishka, kielbasa, and pork. The only color — and vegetable — is provided by the beets. We call it hreine, and one of the old Ukrainian cookbooks translates the name to tsvikly.
The beet-and-horseradish combination is a condiment, but we like it so much that I tend to make a vat of it when the whole family comes. It’s really tasty with salty meats and hard-cooked eggs. I eat it straight from the fridge.
Secrets for Success
Orthodox Easter Beets
Yield: about 3 cups
1/2 cup of water
1/2 cup of granulated sugar
2 15-ounce cans of whole beets, well-drained
Apple cider vinegar
5-ounce jar of prepared horseradish
Make a simple syrup by combining the water and sugar in a small saucepan. Bring the mixture to a full rolling boil and let boil for a minute or so. Remove from the heat and cool to room temperature. This can be done in advance.
Grate the beets on the large holes of a box grater. Careful! You don’t want to grate your fingers, too. Place the grated beets in a mesh strainer or a colander, and suspend it over a bowl. Drain the grated beets for at least two hours, more if you have the time.
When you’re ready to mix everything together, gently press down on the beets to extract any residual juice, then place the beets in a non-reactive bowl (glass or stainless steel work well here.)
This next part involves seasoning the beets to your taste. They are supposed to have a balance of sweet and sour (syrup and vinegar), with some heat (horseradish).
Start by adding equal amounts of simple syrup and vinegar — 2 tablespoons of each is a good start — tasting and adjusting until you have balance. Sprinkle on a good pinch of salt (you don’t need much). Start adding the horseradish, beginning with 1/3 of the jar. Add as much as you like to achieve a good level of heat. I am partial to the sinus-clearing level, so I usually add more, but that’s just me.
Now, chill the beets for six to eight hours, covered in the refrigerator. The flavors will blend so that you’ll need to taste the beets again before serving to readjust the sweet, sour and heat elements.
This is terrific with a good garlicky kielbasa.
© 2013 Lee Chaharyn. Lee is an eclectic mix of baker, cook, registered dietitian, writer, project manager, life-long learner, and traveler. She works at the University of Richmond.