Plate and Goblet: Dipping decadence, Taiwanese tea, and cicada cuisine

It had been at least a couple decades since I set foot in a Melting Pot, until a friend joined me there for dinner recently..

As you can imagine, it's changed a bit over the years.

Yes, Melting Pot still had the same secluded booths and cozy atmosphere; the menu still centers around fondue, that staple of the '70s.

But there are many more options than I remembered – including a new celebratory feast called the Ultimate Five-Course that my date and I enjoyed.

This tribute to excess began with a green goddess bacon-stuffed tomato "to awaken the palate," then sailed through a salad course and on to the cheese fondue appetizer.

Even this Melting Pot mainstay has changed, with the addition of Double Dippers – a variety of crumbles and coatings in which to roll the cheesy bits of fruit or bread.

The main course, and the most interactive, involved cooking our own shrimp, chicken, beef and veggies using a cast iron grill. This was a learning experience, but a fun one, prompting us to dial down our pace from laid-back to downright lazy as we sharpened our skewer skills.

Somehow, we'd still saved a bit of room for the fifth course – dessert. Which is not simply chocolate fondue and a variety of sweet dunkers, but a special candle that wraps up the celebration with a sparkling light show.

Perhaps the best thing about the experience was that we left sated and pleasantly full, but not uncomfortably so. That's the fringe benefit of the meal's leisurely pace: it's hard to gorge yourself when you're having to cook and dip as you go.

It's also nice to know that if I'm not up for a five-course meal, or don't want to make a night of it, there are plenty of less elaborate options. Many Melting Pot regulars, in fact, drop by to enjoy after-dinner drinks or dessert fondue at the bar – or lighter meal alternatives like the Wednesday Friendsday special.

Interestingly, all the friends I mentioned my experience to were shocked to hear Melting Pot is still around. I confess that I was surprised, myself. But now that I'm in the know, Melting Pot will be top of mind the next time I want to treat myself – or someone special.

Small bites

Karri Peifer of Axios Richmond recently gave a shout-out to Brecotea, a Taiwanese bakery with two of its three Richmond sites located on Broad Street in Henrico. Peifer highlighted a cream-filled croissant topped with fresh berries as her favorite, and noted that baked goods at Brecotea are made with Japanese flour, which yields a fluffier pastry. In addition to the standard coffee, espresso, and tea, Brecotea also offers smoothies, milkshakes and a variety of bubble teas, the Taiwanese drink studded with tapioca balls.

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The Peking Duck at Full Kee also drew praise in Richmond Magazine's Best Bites feature, which highlighted the juicy meat contained within its crackling skin, as well as the side of thin pancakes for wrapping delectable extras. Diners who are craving a whole or half Peking Duck are advised to call ahead to reserve one.

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Quarter Horse, a German-inspired pop-up, has alighted at Kitchen Classroom for a brief stay before the owner leaves this summer. Check the Kitchen Classroom schedule for a chance to take a class from Hans Doxzen or sample one of his dinners.

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Devil's Lettuce, a vegan restaurant that the Richmond Times-Dispatch has called a "hidden gem," will be moving out of the former Hurley's Tavern space to Tuckernuck Square as soon as its new location is ready. The Hurley's/Devil's Lettuce space will then be renovated for The Fishin’ Pig, slated to open late this summer.

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Positively Delicious, a fundraiser for the Positive Vibe Foundation, will be held May 18 at the Faison Center, adjacent to Willow Lawn. Tickets include signature dishes cooked up by eight local chefs, wine and beer, and a silent auction (among the items: a private dinner by award-winning chef Jason Alley.)

Clickbait for foodies

Thinking I'd enjoy some lush food porn, or pick up photo tips, I recently checked out Pink Lady's "short list" of the latest and best food photography.

While there were the usual enticing close-ups of food, I was surprised at how many of the shots were "action photos" – portraying not just food and drink, but the people who were harvesting, cooking, celebrating, serving, presenting, and devouring it.

The variety and scope of the photos completely changed the way I think about food photography, highlighting everything from weddings and traditional ceremonies from around the world to casual family dinner scenes – and even a nursing baby.
Want to take a spin? Visit https://www.pinkladyfoodphotographeroftheyear.com and see if it broadens your perspective as it did mine.

And for the insectivore in your life. . .

While Central Virginia is not quite ground zero for the cicada invasion, we are likely to see significant numbers emerging in Richmond.

Which presents a unique opportunity for anyone whose culinary pursuits lean in the thrill-seeking direction.

Chris Dovi, the former journalist who co-founded CodeVA, wrote an article recently for RVA Mag touting the culinary potential of cicadas – a.k.a. the “shrimp of the dirt”. During the 2013 cicada emergence, Dovi wrote about cicadas for Richmond Magazine and Bon Appétit – complete with instructions on prime times for catching the insects, and ways to keep them at peak freshness.

Dovi noted that he has tried recipes for Kung Pao cicadas, classic Southern cicadas and grits, and crispy cicada street tacos, and compares the taste to that of soft shell crab (enough to get this soft-shell-crab lover to consider a cicada dish!) According to Dovi, it's not surprising that cicada flavors resemble those of crab and shrimp. After all, insects are close relatives of crustaceans. (For this reason, experts warn that anyone with a shellfish allergy should avoid cicadas.)

Dovi's own recipe for Cicada and Saffron Risotto is available online, while recipes for spicy popcorn cicadas, tempura cicada with sriracha aioli, and cicada cocktails can be found on CicadaSafari.org.

Even the fine-dining restaurants in New Orleans' French Quarter have been known to feature cicada salads on their menus. And at NOLA's Audubon Insectarium, where the "Bug Appetit" cafe regularly serves up such treats as “Cinnamon Bug Crunch,” chili-fried waxworms, and crispy, cajun-spiced crickets, cicada treats are next to take the spotlight.

Are you ready to take it to the next level? If you've managed to read this far, you might just be up for a deeper dive. Take a look and see if you're inspired to take the cicada challenge. (And if anyone out there throws a cicada-tasting party, I'd like to know!)