Taste the best of RVA and support the Richmond Folk Festival - SOLD OUT
To kick off The Richmond Folk Festival, join us on Tuesday, October 10th from 6 pm-8:30 pm, for FOLK FEAST, a tasting experience to benefit the Richmond Folk Festival. The brightest stars of Richmond's restaurant community will gather at Upper Tredegar to support the Folk Festival by presenting their signature dishes, and showcasing Richmond's rich and diverse dining scene. This is an exclusive chance to experience the best eats our city has to offer, meet the chefs shaping our culinary landscape and support Virginia's largest, most culturally dynamic festival, all under one tent!
- Featured restaurants* & chefs include:
Acacia, Dale Reitzer
Belle & James, Mike Ledesma
Brenner Pass, Brittanny Anderson
Citizen, Greg Johnson
Comfort, Flora, Jason Alley
East Coast Provisions, Trevor Knotts
The Daily Kitchen and Bar, Dallas Miller
Heritage, Joe Sparatta
Lucy’s, Jason Lucy
Laura Lee's, Scott Lewis
Mama J’s, Velma Johnson
My Noodle & Bar, Joe Kiatsuranon
Metzger Bar & Butchery, Brittanny Anderson
Nota Bene, Randall Doetzer
Rappahannock Restaurant, Dylan Fultineer
Saison, Adam Hall
Secco Wine Bar, Julie Heins
Southbound, Craig Perkins
Whisk, Morgan Botwinick
WPA Bakery, David Rohrer
- Regularly priced tickets are $100. Early bird tickets are sold out. Ticket sales benefit the Richmond Folk Festival.
- Wine will be provided by Tap 26. Beer will be provided by Champion Brewing.
- Whiskey Rebellion will perform throughout the evening.
- As a special thank you, take advantage of complimentary parking for the entire festival weekend, and a unique pin that will exempt you from the bucket brigade's donation requests.
*Restaurants subject to change.
When: Tuesday, October 10, 6:00pm - 8:30pm
Where: Upper portion of Historic Tredegar
Parking: Federal Reserve Parking deck on 5th and Byrd Streets
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When not creating delicious Southern specialties at his restaurants in Richmond, (Comfort, Flora and Pasture), Jason is spending time with his family. The Pulaski, VA, native plays drums in a couple of raucous party bands and has a pair of Ramones Vans. Hey! Ho! Le'ts Go!
Trained professionally as a chef at the French Culinary Institute in New York City under Master Chefs Jacques Pepin, Andre Soltner and Alain Sailhac, Brittanny has worked for 15 years in the restaurant industry. After graduating at the top of her class at FCI, Brittanny worked in some of the best kitchens in New York City, most notably Blue Hill at Stone Barns and Northern Spy Food Company. Brittanny now cooks modern, seasonal, German-influenced cuisine as the Executive Chef and co-owner of Metzger Bar and Butchery in Union Hill.
Following her graduation from the Professional Pastry Arts Program at the French Culinary Institute in New York City, Morgan returned to her home state of Virginia to work as an assistant pastry chef at the Jefferson Hotel. With her blend of classic French technique with familiar American flavors, she then gained a loyal following selling croissants and pastries at local farmers markets, ultimately providing the momentum and support she needed to open her first retail bakery, Whisk, in 2015.
An RVA native, Randall Doetzer has cooked from New Orleans to richmond and back before settling in at Nota Bene. He has cooked for over 15 years, including 5 years at Julep's and is passionate about Virginia's agricultural bounty and farming communities. He listens to everything from classic country to black metal.
Adam Hall grew up in Albemarle County learning traditional Southern foodways from his mom. He’s been cooking in Richmond since 2003 and traveled extensively through Central America and the Caribbean to develop his Southern, Afro-Caribbean, and Latin American vision for his restaurant, Saison. He loves old Country music, has a big dog, is looking for an old truck, and is slowly turning into a redneck.
A Yankee (New England Culinary Institute 2006) carbetbagger who likes long nights in a hot kitchen, Chef Julie Heins has worked all over both coasts but made Richmond and Secco Wine Bar her home in 2015. A wine-loving culinary lifer and James Beard Women in Culinary Leadership Finalist, she has always been dedicated to sourcing and highlighting local, seasonal ingredients with menus that show love for both old and new techniques.
Velma "Mama J" Johnson was born and raised in Richmond. One of 14 children, she learned to cook by helping her mother in the kitchen. Mama J spent 17 years as a deputy sheriff, catering on the side. In 1999 she started catering full time and Mama J's was born. Mama J cooks the same dishes her mother made, traditional Southern comfort food with an emphasis on family. When she's cooking on the line, she prefers gospel, soulful 60's R&B or anything "good feeling".
From Baltimore to Oahu to Richmond, Mike Ledesma’s culinary travels and Filipino heritage continue to inspire his cooking. Once a financial advisor, he made a career change in 2002 when he enrolled in culinary school in Hawaii. Since moving from desk to kitchen, he’s worked under “Iron Chef” Roy Yamaguchi and has brought his passion for food back to the East Coast. Most recently he led operations, training and menu development for six restaurants as corporate chef for Richmond Restaurant Group. After opening the Hard Shell’s Southside Richmond location and the Belgian-inspired Max’s on Broad, Ledesma’s menu relaunch at Patina put the restaurant in the spotlight as one of the Richmond Magazine’s top 10 dining establishments.
A native of Danville, Virginia, Elby's Rising Star nominee Scott Lewis worked with Chef Lee Gregory at Six Burner and The Roosevelt, and with Gregory and Chef Joe Sparratta at Southbound before becoming head chef at Laura Lee's in 2016.
A Richmond area native, Chef Jason Lucy graduated from the Culinary Institute of America in Hyde Park New York in 2001. After graduation he returned to Richmond and began his culinary career in catering and at local restaurants. In 2014 Jason and his wife, Amanda, opened Lucy's restaurant.
Virginia native, Craig Perkinson got his start cooking alongside his Mom and Grandma in rural Chesterfield County outside of Richmond. He describes his style as seafood-focused, comfort food with a technical twist that sometimes reflects his time in New Orleans.
After a stint in New Orleans, Craig returned to Richmond as Sous Chef at Pescado’s and eventually to Heritage as Sous Chef. Now as Chef de Cuisine at Southbound, he’s helped them to garner attention at Bon Appetit, Southern Living, Conde Nast Traveler and The Manual.
Chef Dale Reitzer began his cooking career in 1982. After graduating from Johnson and Wales University in 1989, he continued his education by working with renowned chefs including Chef Joachim Splichal in Los Angeles, Jimmy Sneed at the Frog & the Redneck, and Chef Gunther Seeger at the Ritz-Carlton, Buckhead in Atlanta. He and his wife, Aline, first opened Acacia in 1998, and continue its 18-year tradition of fine cuisine that takes advantage of the freshest, highest quality food the area has to offer with an emphasis on seafood and regional favorites.
A native of the garden state of New Jersey, Joe was born into a family of chefs, and took up the craft at an early age. It was not until he began working at The Ryland Inn, under Chef Craig Shelton, that he truly found his passion.
Since moving to Virginia, Joe has worked with restaurateur Paul Keevil, and also with Chef Jason Alley, Michele Jones, and Ry Marchant at Pasture, followed by the launch of his own restaurant, Heritage. Since its opening, Heritage has garnered numerous accolades including Chef & Restaurant of the Year Elby's in 2015.
In his latest project, Sparatta has teamed up with Lee Gregory of The Roosevelt, and local Richmond farmer Matt Gottwald to open the upscale casual eatery, Southbound. Southbound was listed by Bon Appetit as one of “America’s Best new Restaurants 2015”, and received the 2016 “Best New Restaurant” Elby award.
Venture Richmond produces the Richmond Folk Festival. Venture Richmond is a 501(c)(3) non-profit organization. The amount of the contribution that is deductible for federal income tax purposes is limited to the excess of any money (and the value of any property other than money) contributed by the donor over the fair market value of goods or services provided. $80 (of each regular priced $100 ticket purchase) or $55 (of each $75 early bird ticket) is deductible as a charitable contribution.
200 S. 3rd Street
Richmond, VA 23219