Grilled Shrimp on Homemade Pickle Relish with Chipolte Aioli

Breakfast is the biggest part of the name bed and breakfast and this inn is a foodie’s paradise. Breakfast items focus on fresh, local, seasonal and organic (if available) ingredients brought together in a creative way to highlight the flavors of central Virginia.

First up, Mike offered a grilled shrimp, atop a homemade pickle relish garnished with a chipolte aioli served in a Chinese soup spoon. Guests were offered a taste of Barboursville Vineyard’s Brut, the Virginia version of champagne to celebrate the day, which happened to be one couple’s anniversary.

A toast, anyone?

After a toast to their anniversary and the the second year of Real Richmond Food tours, Mike prepared a fresh peach espuma garnished with fresh peach cubes, also served in a Chinese spoon.

Fresh Peach Espuma! YUM!

Next on the menu, Mike presented puffed pastry baskets with pastry cream and a trio of fresh berries: raspberries, blueberries, and blackberries. The sampling menu concluded with a quick explanation of “sous vide” cooking and a taste of a rib eye for those interested!

Puffed Pastry with a trio of berries

The visit ended with cold water-to-go in a signature, reusable, foldable, clip-on-able, freezable water bottle! All that one needs on a hot walking tour!

Ice cold water-to-go

William Miller Bed and Breakfast Certificate for Excellence 2012

We just received our 2012 certificate of excellence for 2012 from TripAdvisor to add to our previous certificates. During our twelve years as innkeepers, we are fairly sure we have developed an idea what travelers and guests are seeking in terms of amenities and comforts.

How about a luxurious pillow top mattress with exquisite linens? We do that. And, naturally a private bathroom, accessible only from the guest room equipped with both a tub and shower! Of course! How about free wi-fi? We have that. How about free off-street parking? Yep, we have that too. We have many assets and amenities that our guests love: evening wine and snacks, individual servings of snacks, beverages and ice available all day, prime location in Richmond’s historic Fan district, a front porch with rockers and a side garden filled with seasonal color and shielded from the street, a lovely parlor with fireplace, cable tv and flat screen televisions in each guest room, walk-in closets to store belongings, and the list goes on……

But, what sets the William Miller House apart from other establishments is BREAKFAST. Breakfast is the biggest part of the name bed and breakfast and we have focused on breakfasts and food since our first day. We serve a hearty gourmet breakfast of multiple courses featuring fresh, local, organic, and seasonal ingredients that give our guests a taste of central Virginia’s finest products from local farmers, local coffee roasters, our herb garden, and local food artisans.

Treat yourself to a Richmond dining experience: a stay with us, sample our gourmet breakfast, and visit our nearby dining establishments with fare spanning from neighborhood casual to fine dining.  Add to your food-centric experience by reserving a spot in one of Real Richmond Food Tours and More walking tours. Sign up early, places are limited and each tour fills up fast. Richmond’s culinary scene is continually evolving and there are lots of options to try!

Check it out and let us know what you think?

This year, for the first time, Virginia beers will be poured exclusively at the festival.  A special sample cup is available for $5 and includes 4 sample tickets.  Or, if you choose, full cups of delicious Virginia brews will be available. The breweries represented include Legend, Starr Hill, hardwood Park, Devils Backbone, O’Connor, Roanoke Railhouse, and Virginia Apple Cider from Bold Rock Cider.

Wineries and growers will also be represented.

This year you’ll be able to place your vote for the People’s Choice through their mobile site – just look for the QR code and follow the directions.

Two sound stages and a cooking demonstration stage as well as a Kids Area stage will be functioning. Check the Schedule as you plan your day! Proceeds from this great day with an emphasis on food benefit The Central Virginia Food Bank/Meals on Wheels. So come support a great cause and taste the finest signature dishes of Richmond’s culinary scene from comfort food to vegetarian and Vegan, from southern to Asian, and even Mexican. Best of all, once you’re there – no driving! All of these restaurants will be setting up mobile kitchens on Broad Street, just east of Belvidere, between Adams and Henry. Cruise the culinary scene in 4 blocks of Broad. It happens only once a year – so don’t miss it! See you there!

Dominion Riverrock May 18 through May 2012 on the banks of the James River in Richmond, VA

Ultimate Air Dogs is open to novice jumpers as well as experienced high flyers – from small to large. Your dog wants to be a star!

Bring your camera and catch the pro’s on the freestyle bike course! Some of the best in the nation will be there.

Ever try a 5K Mud Run? Riverrock starts with one, including obstacles and mud pits to get to the finish line. I’d wear old running shoes if I were you! Speaking of old shoes – this is a green event and there will be volunteers ready, willing, and able to take those old running shoes off your hands for recycling.

Check out the schedule of events here. Here’s a map for the event!

Richmond’s premier bed and breakfast is located less than a mile from the event and is the closest B&B to Tredegar and Brown’s Island. It may be too late this time to get reservations for a guest room but make plans for next year. You’ll be treated to a hearty gourmet breakfast that will stick to your ribs well into the afternoon!

The Finished Product

The most special part of business is when I get an opportunity to attend a cooking school or sometimes just lessons.  Ferrandi, The French School of Culinary Arts offers some 5 and 10 day courses, but usually I confine myself to the 1 or 2 day events.  This past trip I took 2 classes from La Cuisine Paris; the first was Le Croissant and Traditional Breakfast Pastries and the second was French Macaron Class, more on the topic of the French Macaron in a later post.

I want to apologize to Jane and her husband for taking so long to get this post on our Blog, but it was not because of desire it was because it took so long to get the Détrempe correct.  This was not in anyway a reflection on the excellent instructions and expert guidance received in the class but more a short coming of the flours readily available here in the USA.  I was determined to get this RIGHT  before I got everyone excited about baking their own croissants.

The key to a good Détrempe is in the flour, you see in France they use what is called Type 55-flour, which is around 8.5-9.0% PROTEIN, however, the ash content of european flour is about 1.5% in the US it is much lower.  Ash content has to do with the difference in processing and storage in different parts of the world.

But just what is this “non-flour matter”? “Mineral content” some sources will tell you, “material related to fiber” others say. Both of those terms are essentially true, if non-specific. “Ash” is really a catch-all term for all sorts of non-harmful, non-starch items and/or impurities in the flour, which range from the naturally-occurring minerals in the tissue of the wheat itself to pieces of wheat stalk, bits of dirt and flecks of stone, right up to things like insect parts and rodent hairs. What…disgusted? Don’t be, because American flours have all those things too (if you don’t believe me, read this sometime…just do yourself a favor and do it on an empty stomach). We just don’t like to talk about it, which — at least I theorize — is the reason we talk about things like protein levels and extraction rates instead.

So after much experimentation** and mixing flours I gave up!  I began my search for a european like flour and came up with two sources: the first was L’Epicerie in NY, but I really do not need 50-lbs of flour, the second was King Arthur Flour in Vermont.  King Arthur sells a European Style flour (11.7% protein) in 3-pound bags and you can order online. (I’ll include the resources at the end of the post)

Problem solved!  Now I can make Croissants that look, and more importunely taste and texture just like the Croissants we made in class and very similar to those that you find around Paris.  Just remember that every boulangerie and pâtisserie will have their own recipe and style.

So the bottom line is go to Paris and attend any of the classes at La Cuisine Paris, believe me you will learn a great deal,  but when you get home you may have to do your homework and learn more that you ever wanted to learn about simple ingredients that we take for granted.

Yhe classes, the owners and the instructors are wonderful people and I highly recommend this school to anyone visiting Paris and those who wants to invests a few hours in there culinary education whether your in the business or not.

One word of caution, plan early because the classes fill up quickly.

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** What you can do is try mixing some all-purpose (plain) flour into bread (strong) flour. Bread (strong) flour on its own is probably too strong for any French recipe. The highest protein content you’d want in a flour for French bread would be 12 to 12.5%, tops. You may also want to mix in some Fava Bean Flour (aka Broad Bean Flour), but only a very small amount: French flour has no more than 2% of Broad Bean Flour in it.)”

use this to get the % expressed as decimal
h = percentage of protein in the bread flour
l = percentage of protein in the all purpose flour
f = percentage of protein in the fava bean flour
H = amount of high protein flour (weight or volume doesn’t matter as long as you are consistent)
L = amount of low protein flour
F = amount of fava bean flour
A = target 10.5-11.5%
B = targer 0.5 – 1 %
C = final target 12-12.5%

H*(h – 0.10) + L*(l – 0.10) = A
F*(f – 0.10) = B
A + B = C

L’Epicerie
106 Ferris Street
Brooklyn, NY 11231
Toll free: 866-350-7575
Local: 718-596-7575
Monday-Saturday: 9am-6pm – EST
http://www.lepicerie.com/customer/home.php

King Arthur Flour Company
2 Fogg Farm
White River Jct., VT 05001
800.827.6836
http://www.kingarthurflour.com/shop/landing.jsp?go=Home

Naturally, safety is first! For River Level Information, call (804) 646-8228 extension 4, use of life jackets is mandatory when wading when the river exceeds 5 feet at Westham Gauge. The river is closed to recreation when it exceeds 9 feet. Flood stage is 12 feet. Generally, it makes sense most of the year to wear a life jacket. In some parts of the river, the water can be fast and turbulent with rocks that are slippery and sharp – so wear old tennis shoes or special river shoes. Avoid open-toed sandals. Hip boots and waders are not recommended.

Fishing is good downstream of the 14th Street Bridge (below the Fall Line) in the Spring when fish migrate when high water flows actually attract the fish.

Fish present in the James River in Richmond include Smallmouth Bass, Sunfish, several species of catfish, Striped Bass, Shad, White Perch, Alewife and Blueback Herring. The booklet gives tips on fishing equipment, tackle shops, guides, best times to fish, and everything you need to know to fish in the city of Richmond! Fishing licenses are available at tackle shops and on weekdays at the Department of Game and Inland Fisheries, 4010 W Broad Street, Richmond.  For up-to-date information on limits contact the Virginia Department of Game and Inland Fisheries. (804) 367-1000.

Fish consumption advisories may be in effect, consult the Department of Health. (804) 864-8182