Last weekend I traveled south to Richmond, Virginia to participate in Fire, Flour and Fork. I had a unique opportunity to attend as a Virginia Blogger and at the last minute I got a media pass so that I could attend Friday as well as Saturday. This meant I could attend twice as many culinary and cultural sessions than I had planned. I saw a demonstration on how to make Crack Pie by Christina Tosi of Momofuku Milk Bar, David Guas made us crawfish gravy and biscuits from his restaurant Bayou Bakery (which is right near where I live) and a chiffon cake made with corn and rice flour by Alice Medrich was whipped up in front of us. Not only did we get to listen and watch them cook but we also got to taste what they made.
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