Shawn Eubank and Michael Smith of Native Selections join the podcast to discuss the world of natural wine. Smith previously appeared in Episode 26,

Shawn Eubank and Michael Smith of <a href="http://nativeselectionswine.com/about">Native Selections</a> join the podcast to discuss the world of natural wine. Smith previously appeared in<a href="https://omny.fm/shows/eat-it-virginia/first-find-your-voice-then-sing"> Episode 26</a>,

Eat It, Virginia! is a deep dive into the food, restaurants, and dining trends of Richmond, Virginia and spots around the Commonwealth. 

Eat It, Virginia! is a deep dive into the food, restaurants, and dining trends of Richmond, Virginia and spots around the Commonwealth.

Eat It, Virginia!

Shawn Eubank and Michael Smith: Native Selections

Virginia Museum of History and Culture curator Paige Newman and her team spent months diving into the life and cultural impact of celebrity chef and icon Julia Child.

Her mission was to season Julia Child: A Recipe for Life, a national touring exhibit, to a Virginia audience.

"At first I was like, what are those? But as you delve in, in the exhibit we have five sections and we call them Virginia  à la carte," Newman said. "My first thought was, of course, James Hemings, Thomas Jefferson's enslaved chef. He had to learn the art of French cookery when Jefferson became Minister of France. And that was my first thought, we have to include James Hemings. Then doing a little more research, I'm like, oh, Julia Child was in Richmond in 1976, promoting her fourth book and she did a demo and a book signing down at Thalheimer's department store. Another was, of course, Patrick O'Connell."

Learn more about the Julia Child: A Recipe for Life exhibit here.

Before the interview with Paige, Scott and Robey discussed new exciting updates involving past guests Keya Wingfield (2:32) and Brittanny Anderson (3:51). Plus we jump into the Eat It, Virginia mailbag to answer your questions (6:20).

This episode is sponsored by the Virginia Museum of History & Culture and its new exhibit Julia Child: A Recipe For Life.

Virginia Museum of History and Culture curator Paige Newman and her team spent months diving into the life and cultural impact of celebrity chef and icon Julia Child.
Her mission was to season <a href="https://virginiahistory.org/exhibitions/julia-child-recipe-life">Julia Child: A Recipe for Life,</a> a national touring exhibit, to a Virginia audience.
"At first I was like, what are those? But as you delve in, in the exhibit we have five sections and we call them Virginia  à la carte," Newman said. "My first thought was, of course, James Hemings, Thomas Jefferson's enslaved chef. He had to learn the art of French cookery when Jefferson became Minister of France. And that was my first thought, we have to include James Hemings. Then doing a little more research, I'm like, oh, Julia Child was in Richmond in 1976, promoting her fourth book and she did a demo and a book signing down at Thalheimer's department store. Another was, of course, Patrick O'Connell."
Learn more about the <a href="https://virginiahistory.org/exhibitions/julia-child-recipe-life">Julia Child: A Recipe for Life exhibit here.</a>
Before the interview with Paige, Scott and Robey discussed new exciting updates involving past guests <a href="https://omny.fm/shows/eat-it-virginia/keya-wingfield-bombay-chips">Keya Wingfield</a> (2:32) and <a href="https://omny.fm/shows/eat-it-virginia/its-brittanny-anderson">Brittanny Anderson</a> (3:51). Plus we jump into the Eat It, Virginia mailbag to answer your questions (6:20).
This episode is sponsored by the Virginia Museum of History &amp; Culture and its new exhibit <a href="https://urldefense.com/v3/__https://virginiahistory.org/exhibitions/julia-child-recipe-life__;!!FJkDyvWmnr4!fllLxCj6dL4Au0Ae_ueH4RhHLbaMvbnlV8O5QxICXa9Y3o46-6evYk_Nbk54pXOHUmPS8o1Ybrxbje5ktdww$" data-auth="NotApplicable" data-linkindex="1">Julia Child: A Recipe For Life</a>.

Julia Child: A Recipe for Life: A conversation with curator Paige Newman

Robey Martin and Scott Wise are joined by James Beard-nominated chef Travis Milton.

Milton discussed the cultural significance of Appalachian cuisine and its role as an economic driver in Bristol, Virginia, where his restaurant Hickory, at Nicewonder Farm & Vineyards, is located. 

He emphasized the importance of investing in local talent and building a strong team with diverse skills and experiences to create a unique and elevated dining experience for customers.

Milton also discussed his mentors, his time cooking in Richmond restaurants, and mental health struggles in the hospitality industry. (Jump straight to interview 18:15)

Before the interview, Scott and Robey talked about new restaurants opening in Richmond (2:07), Scott shared details of his epic Spring Break trip to Buc-ee's and Graceland in Memphis (4:32), Robey has issues with some restaurants near her home (10:21), and Scott and Robey made new friends while having a night out on the town (16:05).

This episode is sponsored by the Virginia Museum of History & Culture and its new exhibit Julia Child: A Recipe For Life.

<a href="https://www.instagram.com/callmerobey/">Robey Martin </a>and <a href="https://www.instagram.com/scott_wise/">Scott Wise </a>are joined by James Beard-nominated chef Travis Milton.
Milton discussed the cultural significance of Appalachian cuisine and its role as an economic driver in Bristol, Virginia, where his restaurant <a href="https://www.nicewonderfarm.com/hickory">Hickory, at Nicewonder Farm &amp; Vineyards</a>, is located. 
He emphasized the importance of investing in local talent and building a strong team with diverse skills and experiences to create a unique and elevated dining experience for customers.
Milton also discussed his mentors, his time cooking in Richmond restaurants, and mental health struggles in the hospitality industry. (Jump straight to interview 18:15)
Before the interview, Scott and Robey talked about new restaurants opening in Richmond (2:07), Scott shared details of his epic Spring Break trip to Buc-ee's and Graceland in Memphis (4:32), Robey has issues with some restaurants near her home (10:21), and Scott and Robey made new friends while having a night out on the town (16:05).
This episode is sponsored by the Virginia Museum of History &amp; Culture and its new exhibit <a href="https://urldefense.com/v3/__https://virginiahistory.org/exhibitions/julia-child-recipe-life__;!!FJkDyvWmnr4!fllLxCj6dL4Au0Ae_ueH4RhHLbaMvbnlV8O5QxICXa9Y3o46-6evYk_Nbk54pXOHUmPS8o1Ybrxbje5ktdww$" data-auth="NotApplicable" data-linkindex="1">Julia Child: A Recipe For Life</a>.

Travis Milton: Appalachian cuisine at Hickory, at Nicewonder Farm & Vineyards

Cou Cou Rachou bakery owner Rachel De Jong grew up in a large family in Charlottesville, Virginia. She credited her family with helping her discover her passion in the kitchen.

"I'm one of five children, so food was around a lot. When you're feeding seven people in the house, I was always in the kitchen, I was always watching my mom. But I had a huge sweet tooth," she said. "And of course, all my brothers always wanted cookies around. My mom preferred to do the cooking, baking not quite, so I just assumed the role and started baking all the time."

Her love of baking eventually landed her in school at Le Cordon Bleu in Paris, France. 

Stints at Baker's Palette and Gearharts Fine Chocolates in Charlottesville came next followed by the opportunity to work with Chef Patrick O'Connell at The Inn at Little Washington.

Over her four years at the Inn, De Jong's kitchen experience grew.

"The pastry department was baking for the gift shop, it was baking the cookie boxes for favor, the little cute Inn boxes, doing things for room service. Very often, we had VIPs in the kitchen and dessert was one of chef's go-to's to make them feel welcome and special and change up their dinner," she said. "He never liked for people to get the same thing every time, he liked to surprise them. So dessert was often one of those ways that he would do that."

Then, after launching her baking concept during the pandemic, De Jong opened Cou Cou Rachou in November 2021.

Listen to Eat It, Virginia to hear Rachel De Jong share how she chooses ingredients for her croissants and pastries, what it's like working before the sun rises, and how Julia Child inspires her to this day.

This episode is sponsored by the Virginia Museum of History & Culture and its new exhibit Julia Child: A Recipe For Life.

Cou Cou Rachou

917 Preston Ave Suite B

Charlottesville, VA 22903 

434-270-0583

<a href="https://www.coucourachou.com/">Cou Cou Rachou</a> bakery owner Rachel De Jong grew up in a large family in Charlottesville, Virginia. She credited her family with helping her discover her passion in the kitchen.
"I'm one of five children, so food was around a lot. When you're feeding seven people in the house, I was always in the kitchen, I was always watching my mom. But I had a huge sweet tooth," she said. "And of course, all my brothers always wanted cookies around. My mom preferred to do the cooking, baking not quite, so I just assumed the role and started baking all the time."
Her love of baking eventually landed her in school at Le Cordon Bleu in Paris, France. 
Stints at Baker's Palette and Gearharts Fine Chocolates in Charlottesville came next followed by the opportunity to work with Chef Patrick O'Connell at The Inn at Little Washington.
Over her four years at the Inn, De Jong's kitchen experience grew.
"The pastry department was baking for the gift shop, it was baking the cookie boxes for favor, the little cute Inn boxes, doing things for room service. Very often, we had VIPs in the kitchen and dessert was one of chef's go-to's to make them feel welcome and special and change up their dinner," she said. "He never liked for people to get the same thing every time, he liked to surprise them. So dessert was often one of those ways that he would do that."
Then, after launching her baking concept during the pandemic, De Jong opened <a href="https://www.coucourachou.com/">Cou Cou Rachou</a> in November 2021.
Listen to Eat It, Virginia to hear Rachel De Jong share how she chooses ingredients for her croissants and pastries, what it's like working before the sun rises, and how Julia Child inspires her to this day.
This episode is sponsored by the Virginia Museum of History &amp; Culture and its new exhibit <a href="https://urldefense.com/v3/__https://virginiahistory.org/exhibitions/julia-child-recipe-life__;!!FJkDyvWmnr4!fllLxCj6dL4Au0Ae_ueH4RhHLbaMvbnlV8O5QxICXa9Y3o46-6evYk_Nbk54pXOHUmPS8o1Ybrxbje5ktdww$" data-auth="NotApplicable" data-linkindex="1">Julia Child: A Recipe For Life</a>.
<a href="https://www.coucourachou.com/">Cou Cou Rachou</a>
917 Preston Ave Suite B
Charlottesville, VA 22903 
<a href="https://www.google.com/search?q=cou+cou+rachou&amp;sca_esv=1146a47570834aa6&amp;rlz=1C1ONGR_enUS1006US1006&amp;sxsrf=ACQVn0_G94wvIb1GggRvaKnXOnpum_odvw%3A1710724138646&amp;ei=KpT3ZbjzJt7niLMP44iz0A0&amp;oq=Cou+Co&amp;gs_lp=Egxnd3Mtd2l6LXNlcnAiBkNvdSBDbyoCCAAyBxAjGLADGCcyChAAGEcY1gQYsAMyChAAGEcY1gQYsAMyChAAGEcY1gQYsAMyChAAGEcY1gQYsAMyChAAGEcY1gQYsAMyChAAGEcY1gQYsAMyChAAGEcY1gQYsAMyChAAGEcY1gQYsANInghQAFgAcAF4AZABAJgBAKABAKoBALgBAcgBAJgCAaACBJgDAIgGAZAGCZIHATGgBwA&amp;sclient=gws-wiz-serp#" data-dtype="d3ph" data-local-attribute="d3ph" data-ved="2ahUKEwj_wqOH0PyEAxWIN1kFHbfHBIYQkAgoAHoECF8QAg">434-270-0583</a>

Shawn Eubank and Michael Smith: Native Selections

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