SUDOKU
SOLUTION
Call One of These Restaurants Before It’s Too Late! DRAGGING YOUR FEET ON VALENTINE’S RESERVATIONS? If you plan to take your significant other out for Valentine’s Day and haven’t made reservations yet, you’re just about too late to grab a table. In fact, you may have already missed my favorite restaurant for a romantic evening in Richmond — L’Opossum! The contemporary French food, moody atmosphere, and quirky vibe at L’Opossum are unbeatable, but it’s tough to score a reservation. If you ring them at 804-918-6028 and they’re out of tables, try one of my other top date night restaurants in the area. 1. The Stables at Belmont — This local spot for steak and seafood has never disappointed me. Check out main dishes like the brown butter scallops, crispy-skin duck breast, or coffee- and chili-rubbed ribeye, and chase your dish with a signature cocktail or mocktail. The Stables also offers a range of excellent starters (think Appalachian cheeses in three styles and roasted Virginia oysters on the half shell) and an extensive wine list. Make a reservation by calling 804-588-9231. 2. Lemaire Restaurant — This spot is in the Jefferson Hotel, where my great-grandparents were married in 1910, and my wife and I spent our wedding night! The food is over-the-top good — there’s a reason folks call the restaurant “quintessentially Richmond.” You will find everything from the classy Lemaire “Barnyard” Burger to Vintage Grass-Fed Beef Tenderloin on the menu, along with desserts like the dark chocolate delight — an oat chocolate cake with extra brut cocoa buttercream and chocolate sorbet. Call 804-649-4629 to make a reservation. 3. Chez Max Restaurant — You may have heard that Chez Max has changed ownership recently, but don’t be alarmed. It’s still a fantastic place for a romantic evening! If you enjoy sipping cocktails and eating authentic French food like escargot and foie de veau (sautéed calf’s liver served with Spanish onions and white wine mustard demi-glace) in the firelight, give them a call at 804-754-3464.
CHIPOTLE BOURBON PUMPKIN CHILI
INGREDIENTS
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1 tbsp grapeseed oil
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19 oz can of kidney beans 19 oz can of navy beans 1 small butternut squash, cut into 1-inch cubes 1 tbsp chipotle peppers puréed with adobo sauce
1 medium onion, minced 3 cloves garlic, minced
1 red pepper, diced 2 tsp chili powder
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1 tsp cumin 1 tsp sea salt
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2 cups water 2 cups corn
1/2 cup bourbon
14 oz can of pumpkin 28 oz can of crushed tomatoes
Sea salt, to taste
DIRECTIONS
1. In a large pot, heat oil over medium-high heat. Add onion and sauté until brown, about 8 minutes. Add garlic and red pepper and continue to cook for about 5 minutes. Add chili powder, cumin, and sea salt and cook for 1 minute. 2. Add bourbon and bring mixture to a boil. Add pumpkin, tomatoes, kidney beans, navy beans, squash, peppers, and water and stir well. Cover and bring to a boil, then reduce heat and let chili simmer for 30 minutes until the butternut squash is tender. 3. Add corn and cook for 5 minutes. Season with sea salt and serve.
Good luck, and happy table hunting!
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