Five Bites Of Fire, Flour, & Fork 2015

The second iteration of Richmond, Virginia's culinary darling, Fire, Flour, & Fork brought an array of chefs, mixologists, and those truly enthused by food together for a festive five-day celebration. Those who arrived either on Wednesday or Thursday were able to slowly immerse themselves into a welcoming scene; however, by Friday, as multiple events commenced a frenzied, excitable experience incurred. With the caliber of talent available at our fingertips, it was hard to choose which events to attend; but, our selection may be a point of interest during your travels not only to Richmond but Atlanta; Kansas City, Missouri; and beyond.

For those not familiar with Madeira, it's OK. Up to Prohibition, Americans were the largest producers of the wine; however, when the government cracked down on booze, the booming industry all but vanished. Not until the 1980's did America's interest peak again thanks to Mr. Broadbent's attentiveness and expertise. Paired with 's Beth Dixon, the two introduced an inquisitive crowd to the complex, sweet wine along with a dessert of banana pudding by chef Jason Alley. Though served at his other restaurant, it is something you must try. Why? Wafer cookies are crumbled at the bottom with a generous mound of fluffy, whipped banana pudding spread over it. Slightly over ripened bananas are sliced to completely cover every inch and then — wait for it — the dessert is brûléed to give a textural component that knocks it out of the park.

Held in the luxurious Jefferson Hotel, the Beaux Arts Ball appeared on the Richmond party scene in the early 1930s but disappeared until last year's inaugural event. This year's theme paid homage to Richmond landmarks with guests attending in outrageous costumes and baring even larger personalities. Raising funds and awareness for Richmond's Academy of Arts, the night highlighted the talent of many including chef Patrick Ehemann, one of the Jefferson's own with his beautiful ice sculpture of the hotel. We don't pick favorites but there were two small plates that warranted our attention. One was from chef Joy Crump of . Her succulent Virginia raised heritage pork placed atop braised, crunchy cabbage was seasonally stellar. Served with an autumnal spiced apple butter and pickled black cherries many went back for seconds. Chef Aaron Cross from , combined two regional flavors (Texan and Southern) to create something spectacular. A flaky biscuit topped by a moist piece of smoked brisket had or tongues wagging, but it was the quail egg's creaminess and slightly, spicy herbaceous cilantro that solidified this dish. Like any true chef, Aaron lightly sprinkled coarse sea salt right before serving so that it dissolved upon hitting your palate.