Words by Michael Pasco
When you come back from summer break, don’t be surprised when The VCU Student Commons looks different. The dining area in The Commons will be renovated, with Burger King replacing the Nao and Zen, and Taco Bell replacing Zoca.
“The plan is to take the dividing wall [in Park Place] down … Each one of the venues will have a walk-up cash register and beverage counter,” said Dan McDonald, assistant director for the department of business services at VCU.
While the Burger King and Taco Bell will be express dining locations with modified menus akin to Laurel and Grace Place’s IHOP, Chik-fil-A will be receiving an upgrade by fall 2013.
“The plan is to make it a full service Chik fil A,” said McDonald. “Whatever a full service Chick-fil-A has, that is what we will have.”
He also said student input was used to help make the decisions for the new restaurants.
“We held a survey in fall of 2012. We asked students and faculty to rate their top seven locations, and we wanted to know what they wanted to have in the Student Commons,” said Cole. “We asked for their preferred seven, whether it is what we have now or something new,” said McDonald.
Taco Bell was the highest voted dining location students wanted on campus.
Park Place, the upper level seating area on the first floor of the Commons, will be receiving new seating, furniture lighting, and ceiling improvements. Dining Services invested $3 million on improving this location. The changes will be made over the summer in preparation for the fall semester.
The Commons Convenience will also be receiving an upgrade, along the lines of ARAMARK’s Provisions on Demand concept. PODs provide the campus with a corner store market with groceries, grab-and-go meals and other products found in convenience stores.
“Jamba Juice is going to be continued on and enhanced in the Commons Convenience,” said McDonald.
Shafer Dining Court will receive two changes for the upcoming semester. It will be receiving a bakery and dessert section, and have an upgraded and more visible nutrition kiosk. It will be a tower with TV monitors that students can use to access nutritional information about what is available on the Market 810 menu.
“You can also get all the nutrition information on the dining section of the VCU Mobile app, along with menus, hours and events,” said Kristan Cole, Marketing, Trademarks and Licensing Manager for VCU.
The Commons is not the only place getting a makeover. In Market 810 To-Go, the walls will be pushed back physically to allow more space for food options and people. There will be more sandwich options and a deli bar.
VCU is also looking to give Cary St. Market and Deli a renovation in the upcoming year. “We are adding a nice salad and sandwich bar,” said McDonald. “It will receive some fairly significant upgrades.”
The MCV campus will undergo a few renovations as well. VCU said they want to make changes on Hunton Hall. “It will either receive Croutons, which has proven to be very successful on Monroe Park campus, or a branded sandwich concept,” said McDonald.
Words and photos by Shannon Minor
When I arrived at Bacchus, located in the Fan, the vibe felt slightly uncomfortable. Greeted by stares, the waiters and hostesses behind the bar looked at my friend and I as if to question, why are you even here?
Once I said I had a reservation though, the mood quickly shifted and ourwaiter was prompt to seat us with a friendly attitude.
Serving Italian based food; Bacchus is named after the Roman God of Wine. The restaurant feels very mellow, with dimmed lights and candles around the bar and on the walls. The tables are colorful and the dark wooden booths created a comfortable, cozy atmosphere.
Our waitress started off our Restaurant Week experience with two bread rolls and olive oil for a dipping. Our Hostess told us the full Restaurant Week menu featured a combination of popular dishes that could also be made quickly.
She also said that the chef wanted to make sure the food brought people back for more. The menu consisted of 11 different appetizers, six entrees and three desserts to choose from.
With the vast amount of appetizers to choose from, the decision was a little difficult to make. I went with the baked polenta and marinara with mozzarella or gorgonzola. Our waiter was helpful and encouraged me to try gorgonzola cheese. He insisted it was the better of the two cheeses.
The dish had an overall interesting texture, much like cornbread. The marinara sauce was delicious with chunks of tomatoes. Our waiter was certainly right with the choice of gorgonzola cheese, as it added a balance and subtle, cool flavor to the warmness of the sauce.
As the night went on, the restaurant started to fill up with a mix of old and young adults. The music fit the mood and not too loud, contributing to the pleasant atmosphere and allowing tableside conversation.
For my main course, I chose the seared salmon withartichoke and lemon sauce. Our waiter served the meal quickly, but I was surprised by how small the serving was. Nonetheless, the seasoning on the salmon was mouthwatering and the fish was cooked perfectly with crispness on top. The artichoke and lemon sauce heightened the flavor and made it even more appetizing and strong.
The mixed vegetables that accompanied the meal were squash, onions, carrots, asparagus, zucchini and mashed potatoes. The vegetables paired together with the salmon made the overall dish well balanced and savory.
Choosing a dessert was also a difficult decision. As a sucker for chocolate and peanut butter, I went with the chocolate peanut butter pie. Our hostess Valentine said that the peanut butter is mixed with cream cheese, which explained its amazing, creamy texture.
The crust tasted like chocolate graham crackers combined with melted chocolate candy bars. Both the chocolate and peanut butter were not too rich or sweet, allowing my friend and I to easily share without being overwhelmed by the flavors.
It is questionable whether I would return to Bacchus anytime soon. The food was delectable; however, the portions were small.The servers were very personable, attentive and happy to answer any questions I had. I also appreciated their input and suggestions about the food. Overall, the experience was enjoyable but nothing I would go running back for more.
Bacchus is open from 5 p.m. and has no set closing time, seven days a week. The restaurant is about a 10-minute walk from campus.
This is the final episode of the “Eggs Edition” of Socially Awkward Cooking.
Socially Awkward Cooking with Shannon- Episode 6 from Mesh Media on Vimeo.
Egg White Muffin Melt
Cooks in about 7 minutes
Makes 1 serving
Ingredients:
-3 eggs $0.42
-bread $0.94
-1/2 cup of spinach $1.00
-cheese $2.00
Eggstra Tips!
The hotter the pan, the shorter amount of time it takes for the egg whites to cook. Just be careful not to burn the eggs. Also, the sandwich tastes better if you toast the bread prior to broiling the eggwich in the oven.
This article is a part of our Richmond Restaurant Week series of articles. Spring Restaurant Week deals run from April 22-28. Visit Restaurant Week’s site to find all participating restaurants.
Words and Photo by Shannon Minor
The Local will be participating in this year’s Restaurant Week, serving Richmonders and VCU students genuine, family Irish recipes in the Fan.
During Restaurant Week, which lasts until Sunday April 28, The Local will have a special menu of four  appetizers, five entrées, and three desserts that one can mix and match from at a fixed price of $25.12 per person.
The appetizers consist of a scotch egg, wasabi guacamole, pork morsels, and spinach salad. The five entrées offered are roasted chicken, fish and chips, pork tenderloin or Irish classics like shepherd’s pie and bangers and mash.
For those unfamiliar, shepherd’s pie is ground beef, onions, carrots and sweet peas mixed together in gravy and covered in mashed potatoes which is then baked. Bangers & Mash, a British dish, is made up of Irish sausages with champ, mashed potatoes with butter, milk and spring onions. Desserts to sweeten your palette at the end of the meal include apple bread pudding with Power’s whiskey sauce, New York style cheesecake and butterscotch swirl cheesecake.
General manager and chef Jason Thrasher explained how everything on both the Irish and American comfort food side of the menu is 100 percent authentic, using family recipes from his and the owners family. The menu’s plan originated with the owner Kyle Sinclair’s desire to fill a gap he felt was missing in the Fan; good quality food made from scratch that was fun and distinguishable. Two popular dishes, Thrasher said, were the wasabi guacamole and portobello burgers, which were the first menu items that came to his mind.
Each recipe on the menu is traditional and original. Thrasher said he recalls how the foods are meals he grew up with. Some Irish classics include Irish stew, shepherd’s pie and stroganoff.
The owner, an Irish native, saw the restaurant’s location, parking availability and seating for smoker and non-smokers as good reasons to open the restaurant.
According to Thrasher, owner Sinclair directly gets many of the main cooking ingredients from Ireland, which contributes to the meal’s authenticity. Sticking to tradition, The Local’s values blend good, comforting Irish and American classics with a family history behind them.
The Local is located at 1106 W. Main St. and open 11:00 a.m. – 2:00 a.m. daily.
Socially Awkward Cooking with Shannon Episode 5 from Mesh Media on Vimeo.
Super Flat Omelette
Cooks in about 5 minutes, makes 1 serving.
Ingredients:
-1 Egg $0.14
-Frozen Spinach $1.00
-Green Pepper $0.99
-Cheese $2.00
Eggstra Tips
Make sure to use Pam, olive oil or butter on your pan so the egg does not stick. Also very important is to use a very large frying pan; the larger, the better!
These are also perfect for appetizers.
Story and Artwork by Lauren N. Colie
Shafer Bird asked Events Manager Christy Dalton of FeedMore about Richmond’s Restaurant Week. This week (April 22 – 28) more than 30 local restaurants will offer three-course dinner specials for $25.13, a portion of which will go to support FeedMore’s community programs.
 Q. What is the origin of Restaurant Week in Richmond?
A. Eleven years ago Acacia’s Aline Reitzer founded Richmond Restaurant Week when she found herself inundated with donation requests. Turning Richmond Restaurant Week into a win-win, she modeled it after Restaurant Weeks in New York and other cities with the addition of the charitable component. The Central Virginia Food Bank and Meals on Wheels were natural partners [of Restaurant Week] from the beginning because their interest in food aligns closely with the restaurant industry.
Q. How does FeedMore benefit?
A. FeedMore receives $2.13 from each meal sold during Restaurant Week. This has resulted in over $130,000 being donated from Restaurant Week restaurants to FeedMore.
Q. Where will the money go? Who will it help?
A. FeedMore serves neighbors across Central Virginia’s 31 counties and five cities, spanning nearly one-third of the state. Through partnerships with business, faith-based, non-profit, public, and other organizations, FeedMore offers comprehensive hunger solutions that target our region’s most vulnerable neighbors: children, families and seniors. From our Distribution Center that provided food for 15 million meals last year, the Hunger Hotline that connects people to nearby pantries, to our Meals on Wheels home deliveries, FeedMore’s multi-tiered approach to hunger relief targets the many gaps in our region. This year alone, we anticipate historic increases, including:
- 900,000 meals provided to children (20 perecent rise since last year)
- Over 20 million pounds of food distributed
- 1,800 elderly and disabled adults receiving daily meals
Q. Why Restaurant Week?
A. This event was started by the restaurant industry; we are solely the beneficiary of their generosity.
Q. What’s your main goal for Restaurant Week?
A. We want to raise funds and awareness.
Q. What would you say to anyone who hasn’t tried the Restaurant Week deals before?
A. Restaurant Week is a great way to try out new restaurants and sample their menus. To eat a three course meal
at most of these restaurants for $25.13 is a great value and you are supporting a wonderful cause.
Q. Where can we find more information?
A. Check out our websites: FeedMore and Restaurant Week.
Socially Awkward Cooking with Shannon Episode 4 from Mesh Media on Vimeo.
Fancy Scrambled Eggs
Cooks in about 5 minutes, makes 1-2 servings.
Ingredients:
-3 Eggs $0.42
-1/4 cup of black beans $0.69
-Cheese $2.00
Eggstra Tips!
Any vegetable will works and tastes just as well!
Richmond institution Millie’s Diner joins more than 30 restaurants participating in Restaurant Week, April 22-28.
Words By Lauren N. Colie
Spring sun filters into Millie’s Diner and spills across the empty booths as the staff prepares for the 5:30 p.m. opening of dinner service. At a far corner table, framed by handwritten specials boards, a man with lively blue eyes props his feet up on the aged wooden seat.
 Co-owner Paul Keevil established the diner 24 years ago after success with the first rendition of Millie’s in Los Angeles. Now a Richmond institution, Millie’s seeks to offer good food for a good value.
Keevil opened the 2603 E. Main St. location in an isolated part of town near Shockoe Bottom, electing to repurpose a building once used by the Lucky Strike tobacco company. He said he prefers to reuse old buildings because they have history and character. The diner added a small addition in 1991 and can now accommodate 44 guests.
Millie’s emphasizes community trust built on a history of friendly service, pleasant ambiance and consistent quality. Keevil said these factors help the diner integrate into the Richmond community, causing the infamously long lines for brunch.
“There are people here who care,” Keevil said. “We don’t cut corners.”
Millie’s reputation draws more than just locals; Keevil said he received numerous phone calls during the filming of Lincoln in Richmond because stars would seek out the famed institution.
Keevil said Millie’s chose to participate in this year’s Restaurant Week because the event is part of Richmond culture. While it serves a promotional purpose, Keevil said it is also good for the public.
“It shows people options; they can try different styles of food,” Keevil said.
 Chef Grayson Sponseller is given a great degree of autonomy in his culinary decisions, and is not restricted to any particular style of cuisine. He prepared the menu for restaurant week largely on his own.
“Restaurant week is not something where you just slap some food out,” Sponseller said. “You still put your heart and soul into it.”
Sponseller said he enjoys working at Millie’s because the menu is diverse and he is able to branch out with his decisions.
“There’s no set stigma about this place,” Sponseller said. “I get to challenge myself and test out local ingredients and find something Richmonders want to eat.”
Overall, Keevil said Millie’s is simply fun. He said he thinks of restaurants like theater productions.
“The cast changes, everybody’s replaceable and everybody has their place,” Keevil said. “Not everybody lasts forever, so enjoy the performance – that’s what we do here.”
Words and Photos by Lauren N. Colie and Michael Pasco
 Matthew Daniel winds his way down the mulched path from the William Byrd Community House to the quarter-acre farmlet behind the playgrounds. He gestures excitedly at the flowerbeds along the way, and points to a tree he rescued from an overgrowth of ivy. Nearby, the foundation of a gazebo stands ready to funnel guests to the field in which the farmer’s market is held.
“We try to teach skills like self-sufficiency and raising your own food,” Daniel said.
Daniel is the first full-time staff member assigned to manage the farmlet for the Byrd House. In the span of his first year, he has managed to significantly alter the appearance of the farmlet and gardens.
“This is an opportunity to make a difference. To me, it’s a way to kind of simplify your life around things that really matter,” Daniel said. “Taking care of your body, taking care of the earth, taking care of your family and doing that with healthy food. It’s a very powerful way to connect with other people.”
 Daniel works with student volunteers and donated equipment to run the farmlet, which provides vegetables such as leeks, turnips and garlic.
In the greenhouse, he has started pea plants he intends to put near the children’s playgrounds so they can watch the plants grow and learn to harvest their own vegetables.
University of Richmond sophomore Allen Stambaugh volunteers under Daniel in the farmlet. Stambaugh said the experience of service is rewarding and that he values what he gains from the people he meets while volunteering.
“I’ve learned more from talking with Matthew,” Stambaugh said. “He’ll explain to me different species and plants. It’s more about the conversations and the skills.”
Located at 224 S. Cherry St., the Byrd House provides social services to the surrounding communities. One major focus is that the Byrd House offers a Nutrition Education Program. The Byrd House provides not only emergency food assistance for families in need, but also to teach community members about healthy food choices and self-sufficiency.
The program distributes produce from the farmlet to community members and uses it to hold educational seminars on how to cook and eat healthy. The program offers the seminars in the Byrd House farmer’s market.
Manager of the Byrd House Market and Library Programs Ana Edwards said it is an asset to be able to teach lessons on food choices and use organically grown vegetables on-site.
 “I want the neighborhood to know this is a resource for information about good, healthy, tasty food,” Edwards said.
The Byrd House is located in a food desert meaning there are no grocery stores within walking distance and the poverty rate is high.
Edwards said the Byrd House provides emergency food to families in need, which consists of a package containing a 24-hour supply of food for a family of four. In the growing season, this package will contain fresh produce from the farmlet.
The Byrd House also offers other social programs, but Edwards said they like to highlight involvement with food and nutrition. “Nutrition is directly related to people’s ability to perform on the job or at school,” Edwards said.
Edwards said the Byrd House hopes to offer more enrichment classes in the future, and engage more local college students as volunteers.
Socially Awkward Cooking with Shannon Episode 2 from Mesh Media on Vimeo.
Crust-less Spinach Quiche
Cooks in about 20 minutes, makes 1-2 servings.
Ingredients:
-1/2 teaspoon vegetable oil ~$2.00
-1/2 package of frozen, chopped spinach $1.00
-2 eggs $0.28
-cheese $2.00
-salt and pepper ~$1.00
Eggstra Tips!
An easy alternative is to cook the quiche in the microwave! Depending on your microwave, 2-3 minutes should be good. The texture will be slightly different but it will taste good and be quick for an easy morning breakfast.
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