Archive for July, 2010

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

Posted in Rocketts Landing, Special Events | 1 Comment »

Watershed Specials support Chesapeake Bay

Tuesday, July 20th, 2010

The Swift Creek Reservoir and the James River are an integral part of our identity at the Boathouse. The magnificent views of the sunset over the lake and of the city skyline behind the river are part of what makes dining at the Boathouse special for our guests. In support of these wonderful Virginia waterways, the Boathouse will be featuring special menu items, with a portion of the proceeds from these Watershed Specials going to support efforts to preserve the Chesapeake Bay Watershed.  

Swift Creek reservoir, as seen from the Boathouse at Sunday Park

 The first Watershed Specials are  two popular seasonal appetizer, featuring local ingredients: the Hanover Caprese Salad and the Blue Crab & Grits.  A portion of the proceeds from the sales of the Watershed Specials at the Boathouse at Sunday Park will be donated to the Chesapeake Bay Foundation. As stated on their website, www.cbf.org, the mission of the foundation is to “Save the Bay and keep it saved” through education, advocacy, litigation, and restoration.

Donations from the sales at the Boathouse at Rocketts Landing will go to the Friends of the James River Park.  Beginning at the Huguenot Bridge in the West, the James River Park system includes over 550 acres of shoreline and islands in downtown Richmond. The mission of the Friends is to ”provide an ongoing source of citizen support for the conservation, enhancement and enjoyment of the James River Parks and their natural and historic environments.” www.jamesriverpark.org/friends

James River and Richmond city skyline as seen from the Boathouse at Rocketts Landing

 “Both the James River and Swift Creek Reservoir are part of the Chesapeake Bay watershed,” says Boathouse owner Kevin Healy. “It’s vital that we protect and preserve Virginia’s waterways so we can continue to enjoy their beauty.”

Hanover Caprese Salad $9. Blue Crab and Grits $12. Preservation of the Chesapeake Bay: priceless.

-by Anne Roy, Director of Sales for the Boathouse

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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

Posted in From the Boathouse Kitchen, Restaurant Happenings, Rocketts Landing | 1 Comment »

Who wants the Leftover Wedding Cake? by Kara Buntin, A Cake to Remember

Friday, July 9th, 2010

The Director of Sales for the Boathouse, Anne Roy, was recently invited to share some thoughts on staff and cake cutting in a recent blog entry by Kara Buntin of A Cake to Remember. http://www.acaketoremember.com. Kara has been adding flavor and flair to Richmond Wedding Cakes for over eleven years. Working out of a licensed and state-inspected home kitchen, Kara bakes all of her cakes from scratch and makes the decorations by hand. Kara shares thoughts and insights on wedding cakes, home businesses, and family life in her popular blog articles at http://acaketorememberva.blogspot.com/2010/07/who-wants-leftover-wedding-cake.html.

Who wants the leftover cake? by Kara Buntin of A Cake to Remember

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Why chill white wines?

Wednesday, July 7th, 2010

With the temperature hovering near 100 degrees, many of us who normally prefer a robust red wine are enjoying a switch to lighter, chilled white wines.  I turned to Michael Avery, Director of Wine for the Boathouse, for an explanation of why white wines taste better chilled, and red wines are best served at room temperature.  The reason is the structure, which comes from the tannins.

Tannins are what give wine their astringent quality, and come from the grape skins. During the wine making process for white wines, the grape juices are separated from the skins and stems immediately, absorbing less pigment, flavor and tannin.  When making red wines, this maceration process is longer, making red wines (usually) more complex than white wines.  

According to Michael, serving a white wine at room temperature “would give the impression of the wine being flabby, sweet and expose any flaws.  Chilling the wine reduces these impressions and brings out the acidity and flavors of the wine.  It is about finding balance.  Serving wine too cold would make it become almost tasteless.  The better quality, more complex the white wine the warmer or less chilled it needs to be.  Simple and less quality wines need a much cooler serving temperature to enjoy. However, there are always exceptions to the rule.  There are red wines that are best enjoyed slightly chilled as well, such as Beaujolais.”

Michael suggests conducting a simple experiment for yourself: “Next time you get a bottle of white wine, pour some in a glass and keep at room temperature while chilling the rest of the bottle, then compare how different the same wine tastes between the two glasses. “

Wine Wednesday selections at the Boathouse at Sunday Park for July 7 2010

In addition to three red wines, tonight’s Wine Wednesday selections at the Boathouse at Sunday Park include three white wines to enjoy on this summer evening.  Stop by and sample these great California whites: Hess Allomi Vineyard Sauvignon Blanc, Rosenblum Cellars Vintner’s Cuvee Chardonnay, and Seghesio Family Vineyards Pinot Grigio.

 

 - by Anne Roy, Director of Sales for the Boathouse

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Local ingredients featured in our new salad and appetizer

Friday, July 2nd, 2010

The Boathouse has several new items on our menu this week. The two staff favorites are the Caprese Salad and the Blue Crab and Grits. I just got to try the Caprese Salad, and it was wonderful.

Boathouse Caprese Salad featuring Manakintowne greens and Hanover tomatoes

The Caprese Salad is made with fresh, local ingredients. Manakintowne greens top sliced Hanover tomatoes and homemade mozzarella. This summertime salad is dressed with balsamic vinaigrette and manakintowne basil. If you are not familiar with Manakintowne Farms, a family owned and operated farm in Powhatan County, more information can be found on their website at http://manakintownespecialtygrowers.com .

Blue Crab and Hanover tomatoes on grit cakes

Another staff favorite is the new Blue Crab and Grits appetizer.  Jumbo lump crab meat and a Hanover tomato relish are served on stone ground grit cakes. Another local product used at the Boathouse, the Byrd Mill stone ground grits are from Ashland, VA. Byrd Mill traces its roots back to 1740. You can read more about their historic operation on their website http://www.byrdmill.com .

Visit the Boathouse and let us know how you like our new menu items, featuring fresh local products. Have a great weekend!

- by Anne Roy, Sales Director for the Boathouse

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