Influencer Journeys: Gabe Kennedy Eats His Way Through Richmond, Virginia

Chef Gabe Kennedy spends an action-packed 12 hours in Richmond, Virginia. He samples banh mi hot dogs at Stroops, oysters and orange butter at Rappahannock Oyster Co., and fig and cheese pastries at Sub Rosa Bakery. Brought to you by: Bank of America

Released on 7/1/2016

Credits

Starring: Gabe Kennedy and Shanelle Tanaka

Thanks to The Quirk Hotel, Stroops Heroic Hot Dogs, Rappahannock Oyster Company, and Sub Rosa Bakery

Transcript

00:00
(driving music)
00:06
(laughing)
00:07
[Woman] So good.
00:09
(laughing)
00:13
(casual music)
00:19
Hey, guys, I'm Gabe Kennedy,
00:20
and I'm taking a food road trip, a froad trip,
00:23
through the south, with my good friend, Shanelle.
00:25
We have only 12 hours to explore each city,
00:28
so who knows where we'll go, who we'll meet,
00:30
and, of course, what we'll eat, so buckle up.
00:35
(laughing)
00:39
First stop, Richmond, Virginia,
00:41
Churchill neighborhood's Stroops Hotdogs,
00:44
where you can expect the unexpected,
00:46
and thank god, 'cause I am so hungry.
00:52
Yeah.
00:56
Look at this thing, man.
00:59
Whoa.
01:00
That's the craziest hot dog I ever had.
01:02
Just ate some wild hot dogs at Stroops.
01:04
Time to pick up Shanelle.
01:05
(laughing)
01:08
Hi.
01:10
(laughing)
01:11
You made it.
01:12
I did. I'm stoked.
01:13
I know. Me too.
01:14
Ready?
01:19
First stop together, Rappahannock Oyster Company.
01:21
Apparently, this is the place to get 'em.
01:23
I'm an oyster guy, Shanelle isn't,
01:25
but worst case scenario, hey,
01:27
I hear they got some grub.
01:27
I'm totally interested in oysters.
01:29
[Shanelle] Would you say these oysters were happy oysters?
01:31
(laughing)
01:32
[Woman] Yes.
01:33
So the Rappahannocks are as mild as they are
01:35
because they don't have that, you know,
01:37
they still have some solidity.
01:38
Okay, well, I mean, can we do a little assortment?
01:40
We got shuckers choice of oysters,
01:42
asparagi, octopi,
01:45
the rock fish and oyster fun guy,
01:47
and the seafood paella.
01:50
I feel full already.
01:52
We doubled up all the oysters,
01:53
'cause she's a big oyster fan.
01:55
Yeah.
01:55
[Waitress] Here is our shucker choice.
01:56
Wow.
01:58
So, arranged clockwise from the lemon, sweet to salty.
02:00
The key is don't chew too much.
02:02
Don't chew too much.
02:03
You'll regret if you chew too much.
02:05
This is, don't chew too much.
02:06
[Shanelle] This is gonna be like the ugliest bite
02:07
you've ever seen.
02:08
Yeah, it's just like one, two, and swallow.
02:13
[Shanelle] This is the same.
02:14
(laughing)
02:16
I love it.
02:21
Orange butter.
02:24
Oh.
02:26
So luxurious.
02:28
(laughing)
02:29
I think we gotta holler at the people who make this bread.
02:35
And the paella.
02:36
Beautiful. Super dope.
02:38
Enjoy.
02:42
The meal was fantastic.
02:43
Cocktails, totally on point, and highlight,
02:46
of course, the bread.
02:48
(laughing)
02:49
So I'm excited to check out Sub Rosa tomorrow morning,
02:51
'cause that was a hell of a discovery.
02:54
(spurring music)
03:07
Pistachio?
03:08
[Shanelle] Yeah, the pistachio in there.
03:10
The pistachio looks awesome.
03:11
Fig and cheese.
03:13
Are we missing anything?
03:15
(laughing)
03:16
I'm going fig and cheese.
03:17
Whoa.
03:19
(laughing)
03:21
Chocolate almond.
03:22
Forget about it, forget about it.
03:23
This kind of food is my guilty pleasure.
03:27
I rarely eat it.
03:28
You can taste like even in the croissant,
03:30
there's like a ferment, there's like a sourdough taste
03:32
to it.
03:33
You want to hear.
03:36
(laughing)
03:37
We got a meat-lover, maybe,
03:38
because this is gift to the world.
03:40
[Shanelle] Let's go say hi.
03:42
What I really loved about, even like the croissant,
03:44
was the sort of ferment in that.
03:47
I could taste it.
03:48
It was almost like a sourdough croissant.
03:50
Oftentimes, when I have a pastry, it just,
03:53
it's good, and it's sweet, and it's one-dimensional.
03:56
With that ferment, I was like, oh man,
03:57
there's so many different layers.
03:59
(stimulating music)
04:07
Okay, I want that.
04:08
I'll have a lot of those.
04:12
Yes!
04:14
Oh my god.
04:15
Freaky hot dogs, juicy mollusks,
04:17
fire-fermented croissants.
04:20
Richmond, I absolutely love you.
04:21
But now, onto Durham, North Carolina.