Last month I helped Micheal Sparks Design launch Richmond’s first underground restaurant. He and a few of his friends decided to curate monthly food events where they challenged local chefs to cook for a group of adventurous foodies gathered around a common table for one night only.
Richmond was apparently ready. When word got out membership grew from 70 to 800. The friends must have felt so proud that snowy January night seeing the energized group of strangers buzzing about the dishes emerging from the kitchen.
Chef Mike Yavorsky of Belmont Food Shop wowed the crowd with his eight-course menu. The highlight for me was the rare-cooked venison and conversation with people I would never have met otherwise.
The Underground Kitchen’s second event takes place Feb. 28. Tickets were offered to members for $125 today. The first 30 to respond will be chosen. I will definitely be back.