Good Morning. We have been back in beautiful West Virginia for nearly a month now, just in time for the latest Spring Ive ever seen. Im sorry to say that most of our kitchen herbs, some of them several years old now ( our tarragon was planted in 2004, just months before Solera opened), did not survive the incredibly harsh winter. They were well-protected, but it hit 17 below up here on our mountaintop, and Mother Nature takes what she wants to take. Everywhere we go, we run into people asking us when were going to open another restaurant, so heres an update. Yes, we are searching for a new location, but no, we havent found anything yet. We need a building that is old, unusual, and unique; you cannot create character and personality in a new building, it has to develop it over time. Its our job to blend our character with the space to create something new based on something old, much like our cuisine. Also consider, beuracracy moves at a snails pace in WV; one of the things I love about my home state is the slow pace, but if we leased or bought a building tomorrow, it would still be six months to a year before we cleared all the licenses and such. It took 18 months ( yes, thats right) to get our beer & wine license for Solera before we could open; although the State was happy to cash the check the week we applied, it took a year and a half for them to actually approve and send the license. While were searching for our new venue , Im doing a lot of charity work, so I will be changing the website and this page over to Chef Marion Ohlinger and keeping yall posted about dinners and events Im involved with, as well as thoughts and info about food and the local and global Slow Food scene. I guess its time to put Richwood Grill to rest; we loved the Grill very much, but its gone and its time to move on. Yall are welcome to come along for the ride if you like.......
Posted on: Fri, 06 Jun 2014 11:01:24 +0000
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