Tricycle Gardens Local Seedlings are now in!

Yes! They’re finally here! Locally grown, organic seedlings from Richmond’s own Tricycle Gardens! Now is the time to get your spring and summer veggies going! We’ve got mixed lettuces, Swiss Chard, Mizuna Greens, Mustard Greens and Kale! They’re already going fast so come get yours while you can!

Thursday’s Hot Bar 03/31/11

RAW FOODS: Living Cole Slaw, Raw Kale Salad, Living Fennel & Carrot Salad

VEGAN FOODS: Local-Organic Kung Pao Tofu, Vegan “Sausage” Seitan with Peppers & Onions, Medji’s Cous Cous, Gluten-Free Lasagna, Dilled Potato Salad, Local-Organic Dilled Tofu Salad, Grain Salad, Citrus Cous Cous, Forbidden Rice Salad, Azifa Lentils, Broccoli-Cranberry Salad, Chickpea Salad, Nappa Slaw with Peppers, Brown Basmati Rice, Black Beans, Tomato Rice, Curried Cabbage, Gobhi Matar, Roasted Cauliflower with Tomatoes, Steamed Broccoli

VEGETARIAN FOODS: Homestyle Mashed Potatoes, Green Bean Almondine, Tandoori Naan, Roasted Butternut Squash

MEAT DISHES: Wild Caught Tuna Salad, Fiesta Chicken, Jamaican Jerk Chicken, Cajun Pork Loin, Chicken Tikka Masala, Chicken Samosa, Turkey Salisbury Steak, Jambalaya

SOUPS: Split Pea Soup with Ham & Bacon, Truffled Cauliflower Soup, Creamy Tomato Bisque, Gazpacho, Fire Roasted Eggplant & Tomato Soup

*Hot bar is subject to change throughout the day without notice.

Fair Trade Your Wedding: A Gift Registry Event at Ten Thousand Villages

Do you have a passion for Fair Trade? Are you interested in socially conscious projects? Let Ten Thousand Villages be your guide in registering for gifts that make a difference.

Join Ten Thousand Villages in April to explore the store and meet other couples with the same mission – all while enjoying free food and drinks! Wedding inspired cupcakes by local AnnaB’s Gluten Free will be provided, along with makeovers by The Body Shop!

Reservations are limited, so be sure to sign up today! Check out our Facebook or events page for more details. http://www.facebook.com/tenthousandvillagesrichmond

Open dates are as follows:

Sunday, April 10, 10am-noon

Tuesday, April 12, 6pm-8pm

Thursday, April 14, 6pm-8pm

Saturday, April 17, 10am-noon

HOW TO REGISTER:

Reservations are limited, so be sure to sign up today!

RSVP: (804) 358-5170 or staff@richmondvillages.com

Brigit True Organics Demonstration This Saturday

We are excited to say that local vendor ‘Brigit True Organics’, based out of Charlottesville, VA will be here on Saturday, April 2nd from 12-2pm to talk about her skincare line.

Brigit True Organics is a woman-owned skin care company based in Charlottesville, Virginia. They offer a complete line of natural body care for sensitive skin, all handcrafted in-house with herbal formulations that reflect both scientific research and traditional healing wisdom. Their line includes healing skin care and specialty lines Sun Care, Baby Care and a DIabeticae line.
All Brigit True products are 100% Natural and 74% – 99.6% Organic, using organic virgin olive oil, organic herbs, and organic plant essences. “We do not use any peanut or tree nut oils, all our products are gluten-free and we are of course cruelty free. For maximum support and protection of delicate skin BTO uses food grade ingredients wherever possible, making all of our products edible. We never resort to mineral oil, fillers, artificial scents, parabens, synthetic preservatives, or chemical colorings.”

For more information check out www.BrigitTrueOrganics.com and be sure to join us THIS Saturday for a live demonstration!

Citizen Bike Winner!

We want to congratulate Richmonder, Jason Sullivan, a graphic designer for winning the Nature’s Path Citizen folding bike. Keep an eye out for Jason as he zips around town.

Jason, who happens to be a bike advocate says, “Bike-riding is contagious, so the best thing that anyone can do to promote cycling in Richmond (or any city) is just to ride. You don’t need spandex or any fancy equipment, all you need is a bike, and you’re ready to go! The more people we have out there riding in regular clothes running errands, riding to the grocery store, the pharmacy, commuting to work, etc., then the more ubiquitous bikes will be, motorist and lawmakers can no longer ignore us, streets will become safer, and infrastructure will be improved.”

Bird Haus Recycled Bird Houses at Ellwoods!

We’re proud to introduce a great little project that benefits your ecosystem, recycles material and is locally made! We’re showing a few examples of the Bird Haus homes designed and made by Richmonder Kim Litkenhaus.

Kim Litkenhaus is the owner of Haus Work, LLC, a local house painter specializing in interior and decorative painting. She also loves to work with wood and can often be found outside sawing and nailing things together to make new things such as window boxes, book shelves and garden planters.

Kim decided to take some of her hobbies and put them together to make some recycled bird houses out of used paint buckets that would otherwise be thrown away. The bird houses are weather resistant, sturdy, functional and attractive. If you’re interested in one, they’re $25.00 each, just e-mail Kim at hausworkrva@gmail.com

New Beers at Ellwoods!

As the weather gets warmer, we’ve got in a handful of new beers here at Ellwoods! Let these guys sit in the back of the fridge, then when the moment is right, pull ‘em out for a  good time. These super tasty brews won’t be around for long. Click to see what we got in…

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Wednesday’s Hot Bar 03/30/11

RAW FOODS: Raw Kale Salad, Raw Fennel Salad, Living Cole Slaw

VEGAN FOODS: Dilled Local Tofu Salad, Grain Salad, Citrus Cous Cous, Azifa Lentils, Broccoli-Cranberry Salad, Chickpea Salad, Dilled Potato Salad, Nappa Cole Slaw with Peppers, Aloo Tikkis, Local Kung Pao Tofu, Tomato Rice, Medji’s Cous Cous, Basmati Rice, Vegetable Curried Rice, Black Beans, Gobhi Matar, Chole Saag, Vegetable Curried Rice, Vegetable Korma, Curried Cabbage, Gingered Squash, Steamed Broccoli

VEGETARIAN FOODS: Greek Wheatberry Salad, Tandoori Naan, Mac-N-Cheese, Coffee Cheesecake

MEAT DISHES: Fiesta Chicken, Wild Caught Tuna Salad, Curried Chicken, Chicken Tikka Masala, Chicken Vindaloo, Chicken Samosa, Turkey Salisbury Steak

SOUPS: Pozole Verde, Hearty Tomato Soup, Creamy Tomato Bisque, Fire Roasted Eggplant Soup, Gazpacho

*Hot bar is subject to change throughout the day without notice.

Tuesday’s Hot Bar 03/29/11

RAW FOODS: Raw Fennel Salad, Living Cole Slaw, Living Fennel Salad

VEGAN FOODS: Roasted Garlic & Mushroom Quinoa, Misir Wat, Local-Organic Tofu Cacciatore, Medji’s Cous Cous, Dilled Local Tofu Salad, Grain Salad, Yedinich Salta, Citrus Cous Cous, Azifa Lentils, Broccoli-Cranberry Salad, Chickpea Salad, Dilled Potato Salad, Roasted Mushrooms, Basmati Rice, Vegetable Curried Rice, Black Beans, Mashed Sweet Potatoes, Mixes Steamed Veggies, Caponata, Steamed Broccoli

VEGETARIAN FOODS: Coffee Cheesecake, Greek Wheatberry Salad, Roasted Corn on the Cob, Macaroni and Cheese, Pasta with Vodka Sauce

MEAT DISHES: Homestyle Chicken Salad, Wild Caught Tuna Salad, Cider Braised Chicken, Lemon Rosemary Chicken, Country Style Collard Greens, Jambalaya, Niman Ranch Pulled Pork BBQ

SOUPS: Artichoke Soup, Fire Roasted Eggplant & Tomato Soup, Creamy Tomato Bisque, Hearty Tomato-Vegetable Soup, Gazpacho

*Hot bar is subject to change throughout the day without notice.

Monday’s Hot Bar 03/28/11

RAW FOODS: Living Fennel Salad, Raw Kale Salad, Living Cole Slaw

VEGAN FOODS: Roasted Garlic & Mushroom Quinoa, Sausage Seitan & Peppers, Medji’s Cous Cous, Local-Organic Tofu Cacciatore, Dilled Local Tofu Salad, Yedinich Salata, Citrus Cous Cous, Forbidden Rice Salad, Broccoli-Cranberry Salad, Chickpea Salad, Dilled Potato Salad, Roasted Mushrooms, Brown Basmati Rice, Black Beans, Mujadara, Ater Kik Alicha, Misir Wat, Gomen, Dinich Wat, Bedelijan, Tikel Gomen, Steamed Broccoli, Piment0-Jalapeno Buttered Corn

VEGETARIAN: Coffee Cheesecake, Greek Wheatberry Salad, Hoppin’ John’s Green Chili & Cheddar Grits, Homestyle Mashed Potatoes, Rosted Butternut Squash, Steamed Broccoli

MEAT DISHES: Homestyle Chicken Salad, Wild Caught Tuna Salad, Thai Style Beef and Veggies (NEW!), Cider Braised Chicken, Chicken Pot Pie

SOUPS: Classic Lentil Soup, Fire Roasted Eggplant & Tomato Soup, Truffled Cauliflower Soup, Creamy Tomato Bisque, Cream of Broccoli with Monterey Jack Cheese

*Hot bar is subject to change throughout the day without notice.

Saturday Hotbar 3/26/11

MEATS: Coconut Curry Chicken, Garlic Citrus Chicken, Rojo Pozole, Roasted Corn & Poblano Polenta (contains chicken stock), Ranchero Chicken, Rainbow Trout w/ Pesto Asparagus & Tomato Sauce

VEGAN: Pimento & Jalapeno Buttered Corn, Sugar Snap Peas w/ Caramelized Fennel, Caponata, Steamed Broccoli, Brown Basmati Rice, Five Whole Grain Rice, Black Beans, Ancho-Lime Pinto Beans

VEGAN BAR (served at 1:00): Vegan Loaded Mashed Potatoes,  Tofu Caccaitore, Coconut Curry Tofu

RAW (vegan): Living Coleslaw, Living Kale Salad, Living Carrot & Fennel Salad

VEGETARIAN: Roasted Butternut Squash, Pasta w/ Vodka Sauce, Homestyle Mashed Potatoes

SOUPS: Pozole Verde (contains pork), Creamy Tomato Bisque (vegetarian), Truffle Cauliflower Soup (contains chicken stock)

BREAKFAST (served until 1:00): Breakfast Potatoes (vegan), Banana Bread French Toast (vegetarian), Cheesy Eggs (vegetarian), Pork Bacon, Chicken & Apple Sausage, Vegan Biscuits, Vegan Tofu Scramble, Ellwood’s Vegan Breakfast Burrito, Vegan Yellow Grits, Vegan Sausage Gravy

SALAD BAR PREPARED SELECTIONS: Homestyle Tuna Salad, Homestyle Chicken Salad, Dilled Tofu Salad (vegan), 7 Grain Salad (vegan), Yedinich Salata (vegan), Tofu Croutons (vegan), Citrus Cous Cous Salad (vegan), Forbidden Rice Salad (vegan), Broccoli & Cranberry Salad (vegan), Greek Wheatberry Salad (vegan), Chickpea Salad (vegan), Homestyle Dilled Potato Salad (vegan), Squash & Sprout Orzo Salad (veggie)

*Hot Bar menu subject to change throughout the day without notice

Friday’s Hot Bar 03/25/11

RAW FOODS: Living Fennel Salad, Living Cole Slaw, Raw Kale Salad

VEGAN FOODS: Medji’s Cous Cous, Local-Organic Coconut Curried Tofu, Mujadara, Local-Organic Tofu Cacciatore, Chili Cheese Cornbread, Local-Organic Dilled Tofu Salad, Yedinich Salata, Nappa Cole Slaw with Peppers, Citrus Cous Cous, Forbidden Rice Salad, Broccoli-Cranberry Salad, Chickpea Salad, Dilled Potato Salad, Chickpea Salad, Spanish Rice, Vegan TVP, Refried Beans, Guacamole, Pico De Gallo, Ancho-Lime Pinto Beans, Guacamole, Fajita Veggies, Wild Rice, Black Beans, Yucatan Veggies, Steamed Broccoli

VEGETARIAN: Greek Wheatberry Salad, Orzo & Squash Salad

MEAT: Homestyle Chicken Salad, Wild Caught Tuna Salad, Blackened Talapia, Shredded Chicken, Seasoned Ground Beef, Rojo Pozole, Carne Asada, Tequila-Lime Chicken, Ranchero Casserole

SOUPS: Creamy Tomato Bisque, Truffled Cauliflower Soup, Vegetable Lentil Soup, Vegan Chili

*Hot bar is subject to change throughout the day without notice.

Sustainable Oyster Restoration & Farming FREE Class

Have you ever wondered what goes into oyster farming while you were effortlessly shucking away at your next bite? Ever curious about the effect on oyster farming at the Cheasapeake Bay and it’s surroundings? Join us at Ellwood’s Cafe for a presentation by the Cheasapeake Bay Foundation’s Tommy Leggett.

Tommy Leggett manages the Chesapeake Bay Foundation (CBF) Virginia Oyster Restoration Center, and has over twenty years of direct experience in commercial fishing, policy making and restoration. He has also been engaged in his own commercial shellfish aquaculture business since 1996. He grows approximately 200,000 oysters annually in addition to his full time job with the Chesapeake Bay Foundation. He has a master’s degree in marine science from the Virginia Institute of Marine Science, School of Marine Science, College of William and Mary and is a past appointee to the Virginia Marine Resources Commission.

Don’t miss out on this FREE class. Sign up today by clicking here.

Thursday Hot Bar 3/24/11

MEATS: Curry Chicken, Chicken Tikka Masala, Chicken Vindaloo, Collard Greens (contains pork), Jambalya

VEGAN: Gingered Squash, Steamed Broccoli, Black Beans, Wild Rice, Tamarind Rice, Gobhi Matar, Curried Cabbage, Lemon Rice, Asian Stir Fry, Roasted Garlic & Mushroom Quinoa, Coconut Curry Tofu, Seitan Sausage w/ Peppers & Onions

VEGETARIAN: Tandoori Naan, Hoppin John’s Green Chile & Cheddar Homestyle Grits, Mac & Cheese, Roasted Butternut Squash

SOUPS: Gazpacho (vegan), Creamy Tomato Bisque (vegetarian), Truffle Cauliflower Soup (contains chicken stock)

RAW BAR (vegan): Living Carrot & Fennel Salad, Living Kale Salad, Living Coleslaw

SALAD BAR PREPARED SELECIONS: Homestyle Tuna Salad, Homestyle Chicken Salad, Dilled Tofu Salad (vegan), 7 Grain Salad (vegan), Yedinich Salata (vegan), Stuffed Grape Leaves (vegan), Citrus Cous Cous Salad (vegan), Forbidden Rice Salad (vegan), Broccoli & Cranberry Salad (vegan), Greek Wheatberry Salad (vegan), Chickpea Salad (vegan), Homestyle Dilled Potatoes (vegan)

* hot bar items subject to change without notice

Wednesday’s Hot Bar 03/23/11

RAW FOODS: Living Cole Slaw, Raw Kale Salad, Living Fennel & Carrot Salad

VEGAN FOODS: Local-Organic Tofu Caffiatore, Roasted Garlic & Mushroom Quinoa, Lemon Rice, Asian Stir Fry with Local-Organic Tofu, Tabouli, Local-Organic Dilled Tofu Salad, Yedinich Salata, Citrus Cous Cous, Forbidden Rice Salad, Broccoli-Cranberry Salad, Chickpea Salad, Dilled Potato Salad, Brown Basmati Rice, Tamarind Rice, Vegetable-Curried Rice, Vegetable Korma, Chole Saag, Curried Cabbage, Aloo Gobhi, Black Beans, Steamed  Broccoli

VEGETARIAN FOODS: Blueberry-Lemon Cheesecake, Tandoori Naan, Hoppin’ John’s Green Chili & Cheddar Grits

MEAT DISHES: Wild Caught Tuna Salad, Fiesta Chicken Salad, Curried Chicken, Chicken Tikka Masala, Chicken Vindaloo, Chicken Samosas, Rainbow Trout with Pesto Veggies, Niman Ranch Cajun Pork Loin

SOUPS: Truffled Cauliflower Soup, Creamy Tomato Bisuqe, Rojo Pozole, Gazpacho, Roasted Eggplant and Tomato Soup

*Hot bar is subject to change throughout the day without notice.