RICHMOND, Va - Mike Ledesma, Corporate Executive Chef for Richmond Restaurant Group, served up vegan-friendly Artichoke Oysters with Tomato Bernaise and Kelp Caviar. This dish is a tasty preview to the 2015 Fire, Flour & Fork event featuring some of Richmond’s top chefs. The five day event is Wednesday, October 28th through Sunday, November 1st. For more information visit online at www.FireFlourandFork.com.
These Artichoke Oysters are a tasty preview of the 2015 Fire, Flour, & Fork
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