Chef Demonstration Stage
Be sure to plan your tasting experience around a demonstration or two – all are interesting and entertaining – just how to fit it all in?!
Hosted by David Barrish and Jesse Miller,
J. Sargeant Reynolds Community College-School of Hospitality and Culinary Arts
Saturday, February 27
Sunday, February 28
Julep's New Southern Cuisine
Amy Cabaniss, the original proprietor of Cabo's Corner Bistro, opened Julep's New Southern Cuisine in July, 2003. She has beautifully remodeled the oldest commercial building in the city of Richmond, located in the heart of the historic river district, originally built circa 1817 as a lumber house by Charles Whitlock. Over the next half-century it housed a candle and soap factory, a brewery, a cigar-box maker, a produce market and a locksmith.
Julep's has already been named one of Richmond's "Top Seven Sensations" by Richmond Magazine. The professional and friendly staff, elegant atmosphere and charm of this historic building create a hospitable setting as you savor a fresh mix of flavor that captures the flare of Atlanta, Charleston, New Orleans and Savannah.
Looking to dazzle clients or friends? Julep's is available for large dinner parties, luncheons and receptions. The gorgeous upstairs dining room can accommodate up to 50 for a sit down dinner or luncheon, or the entire restaurant is available for receptions of up to 125 guests.
Click here to learn more about hosting your event with us.
Meet Executive Chef Branden Levine
Chef Branden Levine, realized at a very young age that he loved cooking. With his mother owning a restaurant while growing up, he found that he was intrigued by the industry but mainly with cooking. He started experimenting at home and at 20 years old was cooking on the line. With all that he prepares his true passion and appreciation for food really shines through in every dish.
Chef Levine, a 1997 Johnston and Wales University graduate, began his professional career in Norfolk, VA under well-acclaimed Chef/Owner Todd Jurich. Levine fined tuned his skills under Jurich, proving that he had the talent and desire to become an acclaimed chef himself. Levine left Norfolk to continue his culinary career at a Las Vegas restaurant Aureole, owned by world renowned chef/owner Charlie Palmer.
After Aureole, Levine opened his own restaurant, The Tavern, in Heathsville, VA. It was an instant success, with many wonderful reviews and accolades. Located in the Northern Neck, Chef Levine was able to bring a West Coast dimension to Northern Neck comfort food. "Chef Levine's cooking philosophy is to bring out the natural flavors of quality meats, local vegetables, and seafood without the distraction from extraneous seasonings." From, The Tavern, he traveled to Tanzania, where he served as the Group Executive Chef for Elewana Afrika, a luxury safari lodging company, running the dining programs at four different hotels.
Chef Branden is excited to bring his 16 years of culinary experience to Julep's. Blending southern cuisine with Southern European, Mediterranean, and Asian influences, Levine's redesign of the menu incorporates these flavors beautifully while preserving a few Julep's classics. Branden brings with him a philosophy of house-made stocks, daily baked breads, and farm-to-table ingredients. "I'm two blocks from the 17th Street Farmer's Market. I aim to cook at the James Beard House, but there's no molecular gastronomy or liquid nitrogen here. My philosophy is simple but exciting: eat with your eyes first, source local products, and change the menu frequently to keep up with the seasons."
Julep's loyalists will still find fried green tomatoes, but Levine's interpretation includes a light, crisp biegnet crust and an aromatic roasted jalapeño-lemon aioli. The shrimp and grits, another southern classic, receives a similar re-imagination, paired with grilled andouille sausage, fontina cheese, and a lobster stock emulsion. And he wants you to rediscover your sweet tooth as well. "I've always made my own desserts... even my own ice cream, after I graduated from Johnston and Wales, I thought I might specialize in pastries."
Chef Branden is excited to lend his fount of culinary knowledge to the beverage program, "I'm very much into wine, and am excited about Julep's tradition of winemaker dinners." He'll also be partnering up with The Mint, Julep's speakeasy and cocktail lounge started by craft bartender Bobby Kruger. "Once I finish the menu, I'll sit down with Bobby to synchronize menus."
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Stronghill Dining Company/Chef Owen Lane
Stronghill Dining Company -- the Boulevard's newest dining establishment brought to you by Jessika Simmons and Rob Weaver, owners of River City Tattoo is located across the street from its tattooing sibling. Clearly Stronghill is a place for people who appreciate gourmet fare without all the stuffiness. Regardless of your propensity for tattoos, it's almost impossible not to appreciate Stronghill's coolly aware mix of upscale cuisine and casual hipness. This dual appeal means Stronghill is keenly aware of its diners and drinkers.
Chef Owen Lane, the culinary darling who has graced the kitchens of Helen's, Michelle's at Hanover Tavern and, most recently, The Track, has a knack for giving gourmet cuisine a comforting, Southern charm.True to his signature culinary mark, at Stronghill, Lane takes straightforward classics and invigorates them with subtle yet clever embellishments.
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John Csukor, KOR Food Innovation
Chef Csukor has accumulated over 25 years of experience in product development, culinary, marketing and purchasing. Serving in senior positions with commercial chains, non-commercial management companies and marketing firms, John’s cross functional experience has been a vital part in creating a world-class knowledge base that provides forward thinking to his business partners.
John received his culinary degree from Johnson and Wales University with all continuing education through the CIA St Helena and Hyde Park campuses. A strong desire to balance art and science is strengthened by close ties and membership in the Research Chefs Association as well as the American Culinary Federation.
Having enjoyed the classroom atmosphere, Chef Csukor took a position as a collegiate level culinary instructor. This experience revealed a true passion for presenting and teaching which has enabled Chef to bring applicable culture, management style and culinary technique to the front lines of the new student and the experienced learner.
John has held director / leadership positions with Starbucks Coffee Company, The California Raisin Marketing Board, AMF Bowling Centers and the WPP owned agency, The Food Group, Compass Group and Motorola.
His years of experience have caused the natural emergence of KOR Food Innovation. A full service agency, KOR Food Innovation provides services to chain restaurants, food manufacturers, food equipment manufacturers as well as commodity boards. KOR will always begin with quality, always be responsible in all aspects of business practice, and always begin by understanding the “KOR” of its partners’ business.
John resides in a suburb of Richmond, Virginia with his wife Mary Ann and two sons, Joshua and John III.
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Mosaic Café & Catering
For the last 16 years, Mosaic sources the best local ingredients to create healthy, beautiful, sumptuous and regionally focused seasonal cuisine with inspirations drawn from many different regions of the world. Come sample and watch the Mosaic team as Ryan Traylor, director of Mosaic Unique Events, guides you through how their chefs create some of Richmond’s favorite appetizers, entrees and brunch fare, along with their most popular specialty drinks.
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