I think Meg was a little surprised when selected Rapp Session as the next restaurant for us to try on our Where to Dish Next list. Even though I am a self-proclaimed adventurous eater, there is one kind of food that I am not particularly fond of, and that’s seafood. There’s just something about the texture and the smell that just turns me off. But I’m trying to come around, and I’ve honestly been dying to try Rapp Session since it opened in February. For me, it seemed like a less intimidating version of the full restaurant Rappahanock, next door. After stopping by for both breakfast and happy hour, I’m sold. I think I might be on my way to being a converted seafood lover. Okay, maybe lover is too strong of an adjective, but I definitely have a new appreciation for food caught in the ocean. And it is…

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Whenever someone is looking for restaurant recommendations in Richmond, Tarrant’s Cafe is almost always one of the places I name. There are a number of reasons why this downtown restaurant, at the corner of Broad and Foushee, is on my go-to list: it’s cozy, full of character, the service is always great and the food is worth writing home about. The expansive menu at Tarrant’s is suitable for the pickiest of eaters and if the standard menu isn’t enough for you to choose from, they have daily menu specials. If you’re ever at Tarrant’s and you see the watermelon salad with strawberries, mint, feta and balsamic glaze on the specials menu, order it. If you’re anything like me, you’ll try to recreate it at home afterwards but it will never be as good and soon you’ll find yourself back at the restaurant, ordering it again. But wait, there’s more: Tarrant’s offers free parking AND they…

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It’s Wednesday, here’s what’s happenin’ Want to get paid to travel the world? Richmond’s hostel is awarding four lucky winners $2,000 to travel the world. Applications are due May 15, more details here. In HUGE donut news, Krispy Kreme was just acquired for $1.35 billion. That’s a lot of dough(nuts). The mango might just be my favorite fruit, but prepping them can be as annoying as dealing with a pineapple. Thankfully, Serious Eats published this great guide to cutting a mango. Watch out Quirk Hotel, there’s another rooftop in town. The Hofheimer Building’s rooftop which overlooks Scott’s Addition is now open, and Sunsets at The Hof (a happy hour event) is happening every Thursday through the end of May. Tomorrow, you can even catch the fireworks from the Flying Squirrels game after the sun goes down. I’ll admit it, I’m really good at wasting food. One bad case of food…

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If you’ve read our “about us” page, you know that we love spending Saturday mornings in Richmond at the South of the James farmers’ market (SOTJ). SOTJ, run by GrowRVA, is located in Forest Hill Park and is open every Saturday with vendors from across Virginia showcasing everything from produce to baked goods to artwork. Added bonus: the market is very dog and family friendly. The summer hours are back in action, meaning the market now is open from 8 a.m. – 12 p.m. every Saturday AND the full vendor lineup is back up and running. Though SOTJ is open year-round, if you go on a Saturday in November – April, you’ll find that the market is open from 9 a.m. – 12 p.m. with a limited selection of vendors. To celebrate its return, we put together a list of some of our favorite finds from South of the James farmers’ market. When you want…

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When thinking about what to make for dinner, I have three criteria. It must be flavorful, quick and healthy. Making healthy meals can sometimes be a struggle, but once I acquired a spiralizer my dinner table was changed forever. Thai drunken zoodles (zucchini noodles) was the first recipe I made with my spiralizer, and it is now one of my favorite week night meals. First, a little background on the spiralizer itself. You can pick up extremely cheap versions for about $10 on Amazon. I have the Paderno three blade spirlizer which costs about $30, but gives you more blade options — personally I think it is worth the extra money. I’ve spiralized zucchini, potatoes, cucumbers and sweet potatoes with no issues. I pulled this recipe from Ali Maffucci’s Inspiralized cookbook. I’ve been following Ali on Instagram for about two years now, and the recipes in her cookbook are the real deal. Okay, on…

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