Pumpkin Photo Contest!

Fall just so happens to be one of our favorite seasons of the year. The colors, the flavors, the smells, the temperature change, the seasonal brews and spices that all come alive with the changing of the seasons… We love it all!  To help capture this time of year, we are going to have our first ever Ellwood’s Photo Contest! This time around the subject will be PUMPKINS! Show us what you’ve got…school us in the art of photography. We dare you! Continue reading

Sneak Peek: Pairing of the Brews

Yesterday evening was a special sneak peek of our “Pairing of the Brews” – which included a 3 course meal paired with 3 different Bell’s beers. We had a really great group of people meet over at the cafe, where they were greeted by Derek, the Bell’s Brewery rep for Richmond and Josh the head chef of Ellwood’s kitchen. After co-mingling, we all sat down to what might have been the best meal of my life.

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Our New Bike Rack!

Some of you might remember roughly two years ago we put out a contest, open to all creatives, designers and sculptures in Richmond. The contest was to come up with a new design for a bike rack showcasing not only functionality but creativeness and uniqueness. This bike rack would then be built and used in our parking lot. Continue reading

Thursday's Hot Bar 09/30/10

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

VEGAN FOODS: Chickpeas & Chard, Moroccan Cous Cous, Mujadara, Jamaican Mock Jerk Beer (Spicy), Stuffed Grape Leaves, Tabouli, Dilled Potato Salad, Azifa, Grilled Mushrooms, Chickpea Salad, Twin Oaks Local-Organic Tofu Croutons, Citrus Cous Cous, Brown Basmati Rice, Black Beans, Tomato Rice, Ratatouille, Gingered Squash, Mixed Steamed Veggies, Steamed Broccoli

VEGETARIAN FOODS: Greek Wheat Berry Salad, Forbidden Rice, Bhindi Masala, Roasted Corn on the Cob, Hoppin Johns Green Chili & Cheddar Grits, Mac-N-Cheese, Rosewater Cheesecake

MEAT: Beef Brisket, Coconut Curried Chicken, Rainbow Trout, Catfish in a Sriracha Cream Sauce, Country Style Collards, Jambalaya

SOUP: Gluten-Free Tomato Bisque, Gluten-Free Peanut Chicken Soup, Carrot Ginger Soup

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

Will The Food Safety Bill Make Food Safe?

With a vote likely imminent on the Food Safety Bill S510 this week, many of us want to call our Senators and weigh in on the impending vote, which will affect food quality, safety and price for years to come.

But we aren’t sure exactly how to weigh in because confusion about this bill is so rampant. Most agree that something needs to be done about industrial suppliers whose unhealthy livestock farming practices led to the recent salmonella outbreak and recall of eggs. But the question is what? Read the rest of the article here.

Wednesday's Hot Bar 09/29/10

RAW FOODS: Raw Kale Salad, Living Cole Slaw, Raw Spaghetti, Assorted Organic Fruits

VEGAN FOODS: Stuffed Grape Leaves, Tabouli, Dilled Potato Salad, Grain Salad & Fresh Herbs, Yedinich Salata, Chickpea Salad, Twin Oaks Local-Organic Tofu Croutons, Citrus Cous Cous, Wild Rice, Basmati Rice, Tamarind Rice, Vegetable Korma, Aloo Mutter, Curried Cabbage, Chole Saag, Mixed Steamed Veggies, Roasted Beets with Fennel & Carrots

VEGETARIAN FOODS: Greek Wheat Berry Salad, Forbidden Rice Salad with Honey, Bhindi Masala, Tandoori Naan, Rosewater Raspberry Cheesecake

MEAT DISHES: Curried Chicken, Chicken Tikka Masala, Chicken Vindaloo, Chicken Samosa, Coffee Rubbed Beef Brisket, German Potato Salad

SOUPS: Carrot & Ginger, Sweet Pea + Fennel, Gazpacho, Truffle + Cauliflower Soup, Autumn Root Veggie Soup

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

An Evening with Diane Flynt from Foggy Ridge Ciders

With Fall coming around the bend and local apples in season, all the flavors of this incredible season are starting come out. Soon the leaves will turn amazing colors, fresh local cheeses be delivered, pumpkin bread will rise, and hard ciders will make their way on to our tables.

With this in mind, we’ve invited one of the countries most celebrated cider makers, Diane Flynt of Foggy Ridge Cider. Diane combines innovation and tradition. Over 30 American, English and French apple varieties—ugly and hard to grow but full of the tannin, acid and aroma needed for fine cider—are blended to create a traditional hard cider crafted with modern techniques. She’s been featured in Food & Wine Magazine and is taking cider making to new heights.

We invite you to come taste her ciders, hear her words and lets pair you with amazing cheeses that compliment them on Tuesday, October 26th. This event is FREE and you can sign up for it here. Continue reading

Tuesday's Hot Bar 09/28/10

RAW FOODS: Raw Kale Salad, Living Spaghetti

VEGAN FOODS: Local Tofu Cacciatore, Moroccan Cous Cous, Vegan Gluten-Free Rice Pudding, Local Sesame Tofu, Broccoli-Cranberry Salad, Dilled Potato Salad, Grain Salad with Fresh Herbs, Yedinich Salata, Chickpea Salad, Citrus Cous Cous, Black Beans, Brown Basmati Rice, Wild Rice, Sugar Snap Peas, Roasted Beets with Fennel, Gingered Squash, Caponata, Steamed Broccoli

VEGETARIAN: Forbidden Rice Salad, Home Style Mashed Potatoes, Mac-N-Cheese, Hoppin’ Johns Green Chili & Cheddar Grits, Roasted Butternut Squash, Rosewater-Raspberry Cheesecake

MEAT DISHES: Home Style Tuna Salad, Home Style Chicken Salad, Fiesta Chicken, Kung Pao Chicken, Stuffed Pork Loin, Country Style Baked Beans, Country Style Collards

SOUPS: Gazpacho, Carrot-Ginger, Summer Veggie Soup

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

Bill Clinton's Plant Based Diet

A few days ago, CNN’s Wolf Blitzer interviewed former President Bill Clinton about his new plant-based diet to lose weight and reverse heart disease. There was a large response from viewers wanting more information, so he interviewed Dean Ornish, M.D. (physician consultant to President Clinton since 1993 and author, The Spectrum and Dr. Dean Ornish’s Program for Reversing Heart Disease) and Caldwell Esselstyn, Jr., M.D. (author, Prevent & Reverse Heart Disease). Check out the video above.