Archive for the ‘Rocketts Landing’ Category

Happy Birthday to the Boathouse at Rocketts Landing!

Wednesday, August 18th, 2010

The management team from the Boathouse saw the new restaurant space in June 2009

On August 14, 2009 the Boathouse at Rocketts Landing restaurant opened its doors. In honor of this One-year Anniversary, I thought we should take a look back at what the Power Plant building looked like when the Boathouse team saw the space in June 2009.

The historic building in which the Boathouse at Rocketts Landing restaurant now occupies two floors is over 100 years old. In 1888, this brick building housed the power plant for downtown Richmond’s trolley car system, the first successful electrically-powered trolley system in the United States.

The renovation of the Power Plant building into the Boathouse has won several awards, including the Golden Hammer Award for Best Commercial Renovation by  the Alliance to Conserve Old Richmond Neighborhoods (A.C.O.R.N.).  The team responsible for the renovation includes the owner Kevin Healy and WVS Companies (developer), Johannas Design Group (architect), HL Reed Design (interior design) and J.D. Lewis Construction Management (contractor).

View through the kitchen doorwary from the main dining room

  When we saw the space in Spring of 2009, the management team was very excited – and a little concerned. We were excited to be a part of this new restaurant on the banks of the James River. But how were we to hire and train a staff for a restaurant that was still under construction? And would the construction be done in time for our August opening?

The staff of the Boathouse at Sunday Park was a patient resource as new waitstaff and kitchen personnel were hired and trained at our Southside location. Some of the Southside staff agreed to move temporarily to the new downtown restaurant so the Boathouse standards would continue.

Somehow, the construction was completed, the staff in place, the new kitchen equipment installed, food and alcohol delivered, and the doors of the Boathouse at Rocketts Landing opened on August 14 2009.

The Rocketts Landing bar, completed and stocked for our opening on August 14 2009

We have had a lot of changes in our first year. But through it all, the Boathosue at Rocketts Landing restaurant has had an incredible amount of support from our wonderful customers and friends. Thank you, Richmond,  for a wonderful year. We are looking forward to many more!

Erin and Brian’s wedding featured in Premiere Bride

Friday, July 23rd, 2010
Everyone here at the Boathouse is really excited. We just received our copies of  the Summer 2010 edition of Premiere Bride. Featured in this magazine is one of our favorite weddings: Erin and Brian’s wedding – the first riverfront wedding at the Boathouse at Rocketts Landing!
 

Erin and Brian's wedding ceremony

When the owner of the Boathouse first decided to open a second location at the Rocketts Landing power plant building, he wanted to include a riverfront tent for weddings.  This vision became a reality in April 2010.
Tented reception with the Boathouse at Rocketts Landing restaurant in the background
Read Erin and Brian’s story and see some incredible photos by John Cook in Premiere Bride. Pick up your complimentary copy at either Boathouse location.

Tent reception on the James River

Meet the Staff: Chef Cory Sheldon

Tuesday, July 13th, 2010

 

Chef Cory Sheldon in the kitchen at the Boathouse at Rocketts Landing

Chef Cory Sheldon has been with the Boathouse for five years, joining the staff just before Sundays Waterfront Restaurant reinvented itself as the Boathouse. Before moving to Richmond, Cory was a chef at Massanutten Resort. As Chef de Cuisine at the Boathouse at Sunday Park, Cory helped design the menu that has earned us recognition both locally and nationally as a Distinguished Restaurant of North America http://www.dirona.com. Now acting as the Banquet Chef at the Boathouse at Rocketts Landing, Chef Cory prepares the food for dinner parties for 20 guests, and wedding receptions for 300.  At home, he just cooks for three. Cory and his wife, Michelle, are the proud parents of a 15-month-old daughter.

This past weekend, Cory had an opportunity to go to the home of a Rocketts Landing resident to prepare a special dinner. The Boathouse donated a dinner – and Chef Cory – to a local charity fundraiser auction in support of an organization for Adolescents with Diabetes. Chef Cory designed the menu for 8, and the Boathouse provided the food.

Seared Scallops, accompanied by celery root puree and blood orange butter,garnished with a lotus chip.

Chef Cory started the dinner with a Smoked Blue Fish Salad. Pictured at  left is Seared Scallops, accompanied by celery root puree and blood orange butter, garnished with a lotus chip. The Hanover Tomato Granita showcased local produce in semi-frozen palate cleanser, similar to a sorbet. Wagyu Beef Flat-iron was the meat course. Chef Cory served this famously tender and juicy beef accompanied by rainbow chard, manchego lobster grits, and a green peppercorn demi-glace. The finale was a Limoncello Creme Brulee, flavored with Italian lemon liqueur.

Reflecting on the recent dinner, Cory states, “It was an honor to prepare a meal for such a generous group of people. Being a new parent, I beleive raising awareness for adolescents with diabetes and obesity is a very important cause.”

We are lucky to have this talented and dedicated chef on the Boathouse crew.

- by Anne Roy, Director of Sales for the Boathouse

Chef Cory preparing dinner in the auction winners' kichen

First wedding in the River View room

Thursday, June 24th, 2010

 

The James River was the backdrop for the wedding ceremony.

Saturday, June 19 2010 was historic! At least for the Boathouse at Rocketts Landing. Alexis and BJ were the first couple to have a wedding in our new Special Events space, the River View room.

White gauzy curtains framed the ceremony area: one of the floor-to-ceiling windows looking out over the James River. The wedding guests were part of the decor for the White Wedding them of the day, arriving for the event in everything from white sundresses to white suits.

With a heavy hors d’oeuvres menu, the reception had a fun, friendly, relaxed atmosphere. Some of the guests’ favorites were the Jerk-style Chicken Skewers, Petite Crabcakes, and a Mashed Potato Martini Bar.

Wedding and Groom's cakes from Cakes by Graham

The white Wedding Cake and the vide0-game inspired Groom’s Cake were from Cakes by Graham http://cakesbygraham.homestead.com.

Assisting the bride and groom with their wedding celebration was their wedding planner, Windy Jennings of Weddings by Windy http://www.weddingsbywindy.com. With Windy on hand, the bridal couple were able to relax and enjoy their special day.

Congratulations, Alexis and BJ!

- by Anne Roy, Director of Sales for the Boathouse

Meet the Staff: Alyssa Eidson

Wednesday, April 7th, 2010

Event Coordinator for the Boathouse at Rocketts Landing

I am pleased to introduce Alyssa Eidson,  our new Event Coordinator for the Boathouse at Rocketts Landing. With several years experience in special events, including tent events, at another local wedding venue, Alyssa is a great addition to the Boathouse crew. Alyssa also has a wonderful reputation among Richmond wedding professionals, and was described by one as someone who “will get the job done.” Your event will be in good hands with Alyssa!

As Event Coordinator for the Boathouse at Rocketts Landing, Alyssa will meet with event hosts and brides & grooms to discuss the details of their event. She will then oversee the events to guarantee that everything goes smoothly.  Alyssa will also be introducing potential clients to our downtown location.

“Thank you” to everyone who has been so wonderfully supportive of the Boathouse that we needed to add a full-time Event Coordinator! We appreciate the support and loyalty of all of our customers – at both Boathouse locations. We are proud to be a part of the Richmond community.

If you are looking for a uniquely Richmond location for your special event – retirement, graduation, birthday, corporate, or wedding – contact Alyssa for a tour of our downtown waterfront restaurant. With its foundations on the banks of the James River and its incredible view of the downtown skyline, the Boathouse at Rocketts Landing truly embodies the spirit of Richmond: rooted in history and looking toward the future.

by Anne Roy, Sales Director for the Boathouse

Meeting for Lunch at the River

Friday, November 20th, 2009

Instead of sitting in a conference room, have your business meeting with a view.  Plated Luncheons are available for groups of 20 or more at both of our waterfront locations: along the banks of the James River at the Boathouse at Rocketts Landing, or overlooking Swift Creek Reservoir at the Boathouse at Sunday Park. The only challenge is keeping your eyes on the presentation, not gazing out the floor-to-ceiling windows.

Business meeting at the Boathouse at Rocketts Landing

Business meeting at the Boathouse at Rocketts Landing

Lunch Event at Rocketts Landing

Monday, November 16th, 2009
Special Even Lunch in the Captain's Dining Room

Special Even Lunch in the Captain's Dining Room

The Boathouse at Rocketts Landing is available for special event lunches for 20 or more guests. The ladies at Monday’s event were treated to a lunch of Miso Glazed Salmon and Strip steak. Dessert was a cheesecake cordial – cheesecake, chocolate mousse, raspberry coulis, frresh rasperries and fresh whipped cream served in a cordial glass.  The riverfront restaurant was a perfect place to be on this 70 degree, sunny Autumn day.

Rocketts Landing’s First Complimentary Tasting!

Tuesday, November 10th, 2009
mike

Mike Avery ~ Director of Wine

Wednesday, Nov. 11th, 2009 ~ 6:00 – 8:00
Hosted by Virginia Distributing’s David Brown and our Director of Wine Michael Avery. Taste our featured wines that will be available at vineyard direct pricing

Whitehaven Sauvignon Blanc
Marlborough, New Zealand 2008 

Aromas of currant leaf, citrus and gooseberry with fresh cut herb notes. Flavors of currant and gooseberry, medium bodied, dry, clean finish.

 

Maso Canali Pinot Grigio 

Trentino DOC, Italy 2008 bin 407

Aromas of peach, apple and lemon citrus with a hint of honey.  Flavors of fresh green apple, lemon and white floral notes.

DeLoach Chardonnay
Russian River Valley, California 

Fermented in a combination of stainless steel tanks and French oak barrels this wine has ripe fruit flavors of pear, apple and Meyer lemon with hints of French oak components of cinnamon, nutmeg and hazelnut. Rich and creamy balanced by balanced acid and tannic structure with a clean finish. 

Sterling Vineyards Merlot
Napa Valley, California 2005 
Aromas of raspberries, black cherry and cedar. Flavors of blackberries and cherries with notes of toasty oak. Long, silky finish.

Maison Louis Latour Chassagne-Montrachet Rouge
Cote de Beaune, France 2006

Aromas of raspberry and cherry with a hint of licorice. Flavors of ripe jammy berries, good acidity with an attractive texture.

Beaulieu Vineyard Tapestry Reserve
Napa Valley, California 2005 

A blend of five classic varietals, Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. Deep aromas and flavors of black cherry, blackberry, cassis, dark cocoa, violet and cedar character.

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By ~ Candy Smith ~ administratrix

 www.facebook.com/theboathouse    http://twitter.com/bhouserichmond

Wednesday Wine Night at The Boathouse

Wednesday, November 4th, 2009
wine class

Mike and staff in their weekly wine class

Join us tonight, 6 – 8 pm, at Sunday Park for our complimentary wine tasting and meet Michael Avery, our Director of Wine!

Every Wednesday, at both locations, we feature a rotating list of five to seven bottles, available for vineyard direct pricing, selected from our Wine Spectator award winning wine list with a complimentary wine tasting the first Wednesday of every month at Sunday Park and starting next week…..the second Wednesday of every month at Rocketts Landing!!

Tonight’s featured selections at Sunday Park:

Honig Sauvignon Blanc
Napa Valley, California

Aromas and flavors of grapefruit and melon accented with lime and mango. Round mouth feel with a clean, crisp lasting finish.
SUSTAINABLE

Domaines Schlumberger Les Princes Abbes Riesling
Alsace, France

Aromas and flavors of citrus fruit, candied lemon and floral notes. Delicate spice with ginger nuances.

Graham Beck Brut
Western Cape, South Africa

A sparkling wine made in the Methode Cap Classique, which is South African winemakers’ way of saying it is made in the style of Champagne. 54% Chardonnay, 46% Pinot. Subtle toasty aromas with good fruit and a rich creamy complexity on the palate.

Ravenswood Syrah
Sonoma, California
Dark and spicy with some smokiness. Hints of vanilla, black currant, eucalyptus and chocolate. Gently spicy on the palate with fresh red berries, light tannins and a lasting finish.

Layer Cake Primitivo (Zinfandel)
Puglia IGT, Italy

Aromas of jammy black cherry and blackberry, truffle and spice. The jammy berry fruit and spice is continued on the palate along with notes of mocha and chocolate. Rich and warm mouth feel.

Hess Collection 19 Block Cuvee
Mount Veeder, Napa Valley, California

69% Cabernet Sauvignon, 11% Malbec, 10% Syrah, 5% Merlot, 3% Petit Verdot, 2% Cabernet Franc. Aromas of ripe red cherry and raspberry with herbal notes. Pronounced fruit on the palate with hints of black licorice, supple tannins.
SUSTAINABLE

by Candy Smith ~ Administratrix

We’ve been busy…

Thursday, October 29th, 2009
BoatHouse01 tb style

photo by Dave Marks

Wow, where has the time gone.  We’ve been too busy to blog since the Rocketts Landing location opened………….it’s a good thing…..!!window view ls

Thanks to all of you for keeping us so busy and the opening of Rocketts an unbelievable success!!  Gary Wood, the Concept Chef, has been busy enforcing proper procedures while the Executive Chef, Cory Sheldon oversees the execution of the menu and mastering the new plancha, the best grill for searing seafood.  We also want to welcome our new Sous Chef, James Wood, from Cornell University and CIA.

We heard your calls for faster bar service and added bartenders to accommodate and the installation of the sound proofing material is scheduled for December. The material to be installed will be manufactured in a flowing wave pattern, below the ceiling and will follow the flow of the wave lights.  It is estimated that after installation the decibel level in the restaurant will be reduced by 1/3.  

In addition to opening the nHarbourmaster Suite River viewew location, the event staff has kept Sunday Park busy with more than 70 events, everything from baby showers, formal weddings and all day company picnics with a record number of events booked for Nov.!! This same event staff has already put together 30 events at Rocketts Landing with another 24 booked before the Holiday Parties begin.  I need to add that the Holiday Parties are booking fast so check out the calendar of events at Sunday Park and/or for Rocketts Landingardeng……. I almost forgot the Best Outdoor Dining in Richmond awarded to the Sunday Park location along with 3rd Best Outdoor Wedding spot in Richmond!

We’ve also updated the web site BoathouseRichmond.com. Beth Barnett at Sites2beseen has done an amazing job for us along with the creative designs from The Flores Shop. You can view our menus, restaurant events, estimate the cost of your special event, and view our calendar for availability along with a host of other things. 

We have doubled our fans on our Facebook page  and are fast approaching 1000 since the opening of Rocketts Landing and we hope to explore Twitter soon!

 The culinary team amnkntwnbt Sunday Park, led by Sous Chef  T.J. Borawski, visited Manakintowne Specialty Growers in Powhattan  to see what fresh and local produce is in season now and came back with lots of fresh produce and ideas.  T.J. also demonstrated how to make our signature Colossal Crab Cake Pommery on CBS 6’s Virginia This Morning……….lumps are good T.J.!!

We plan to  be bloggimnkntwnng regularly about our upcoming specials such as rockfish specials next week, our weddings and events, all the exciting things planned for the holdidays, the ongoing changes at both locations, etc.; hopefully my blogging formatting skills will improve!!

And…… one more thing, after an unannounced and thorough inspection, Triple A awarded the Sunday Park location 3 diamonds!!!  How exciting this has been and we cannot thank all of you enough for your patronage and support.

by Candy Smith ~ Administratrix

 

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