The management team from the Boathouse saw the new restaurant space in June 2009

On August 14, 2009 the Boathouse at Rocketts Landing restaurant opened its doors. In honor of this One-year Anniversary, I thought we should take a look back at what the Power Plant building looked like when the Boathouse team saw the space in June 2009.

The historic building in which the Boathouse at Rocketts Landing restaurant now occupies two floors is over 100 years old. In 1888, this brick building housed the power plant for downtown Richmond’s trolley car system, the first successful electrically-powered trolley system in the United States.

The renovation of the Power Plant building into the Boathouse has won several awards, including the Golden Hammer Award for Best Commercial Renovation by  the Alliance to Conserve Old Richmond Neighborhoods (A.C.O.R.N.).  The team responsible for the renovation includes the owner Kevin Healy and WVS Companies (developer), Johannas Design Group (architect), HL Reed Design (interior design) and J.D. Lewis Construction Management (contractor).

View through the kitchen doorwary from the main dining room

When we saw the space in Spring of 2009, the management team was very excited – and a little concerned. We were excited to be a part of this new restaurant on the banks of the James River. But how were we to hire and train a staff for a restaurant that was still under construction? And would the construction be done in time for our August opening?

The staff of the Boathouse at Sunday Park was a patient resource as new waitstaff and kitchen personnel were hired and trained at our Southside location. Some of the Southside staff agreed to move temporarily to the new downtown restaurant so the Boathouse standards would continue.

Somehow, the construction was completed, the staff in place, the new kitchen equipment installed, food and alcohol delivered, and the doors of the Boathouse at Rocketts Landing opened on August 14 2009.

The Rocketts Landing bar, completed and stocked for our opening on August 14 2009

We have had a lot of changes in our first year. But through it all, the Boathosue at Rocketts Landing restaurant has had an incredible amount of support from our wonderful customers and friends. Thank you, Richmond,  for a wonderful year. We are looking forward to many more!

Donations from the sales at the Boathouse at Rocketts Landing will go to the Friends of the James River Park.  Beginning at the Huguenot Bridge in the West, the James River Park system includes over 550 acres of shoreline and islands in downtown Richmond. The mission of the Friends is to ”provide an ongoing source of citizen support for the conservation, enhancement and enjoyment of the James River Parks and their natural and historic environments.” www.jamesriverpark.org/friends

Chef Cory Sheldon in the kitchen at the Boathouse at Rocketts Landing

Chef Cory Sheldon has been with the Boathouse for five years, joining the staff just before Sundays Waterfront Restaurant reinvented itself as the Boathouse. Before moving to Richmond, Cory was a chef at Massanutten Resort. As Chef de Cuisine at the Boathouse at Sunday Park, Cory helped design the menu that has earned us recognition both locally and nationally as a Distinguished Restaurant of North America http://www.dirona.com. Now acting as the Banquet Chef at the Boathouse at Rocketts Landing, Chef Cory prepares the food for dinner parties for 20 guests, and wedding receptions for 300.  At home, he just cooks for three. Cory and his wife, Michelle, are the proud parents of a 15-month-old daughter.

This past weekend, Cory had an opportunity to go to the home of a Rocketts Landing resident to prepare a special dinner. The Boathouse donated a dinner – and Chef Cory – to a local charity fundraiser auction in support of an organization for Adolescents with Diabetes. Chef Cory designed the menu for 8, and the Boathouse provided the food.

Seared Scallops, accompanied by celery root puree and blood orange butter,garnished with a lotus chip.

Chef Cory started the dinner with a Smoked Blue Fish Salad. Pictured at  left is Seared Scallops, accompanied by celery root puree and blood orange butter, garnished with a lotus chip. The Hanover Tomato Granita showcased local produce in semi-frozen palate cleanser, similar to a sorbet. Wagyu Beef Flat-iron was the meat course. Chef Cory served this famously tender and juicy beef accompanied by rainbow chard, manchego lobster grits, and a green peppercorn demi-glace. The finale was a Limoncello Creme Brulee, flavored with Italian lemon liqueur.

Reflecting on the recent dinner, Cory states, “It was an honor to prepare a meal for such a generous group of people. Being a new parent, I beleive raising awareness for adolescents with diabetes and obesity is a very important cause.”

We are lucky to have this talented and dedicated chef on the Boathouse crew.

- by Anne Roy, Director of Sales for the Boathouse

Chef Cory preparing dinner in the auction winners' kichen

Tannins are what give wine their astringent quality, and come from the grape skins. During the wine making process for white wines, the grape juices are separated from the skins and stems immediately, absorbing less pigment, flavor and tannin.  When making red wines, this maceration process is longer, making red wines (usually) more complex than white wines.  

According to Michael, serving a white wine at room temperature “would give the impression of the wine being flabby, sweet and expose any flaws.  Chilling the wine reduces these impressions and brings out the acidity and flavors of the wine.  It is about finding balance.  Serving wine too cold would make it become almost tasteless.  The better quality, more complex the white wine the warmer or less chilled it needs to be.  Simple and less quality wines need a much cooler serving temperature to enjoy. However, there are always exceptions to the rule.  There are red wines that are best enjoyed slightly chilled as well, such as Beaujolais.”

Michael suggests conducting a simple experiment for yourself: “Next time you get a bottle of white wine, pour some in a glass and keep at room temperature while chilling the rest of the bottle, then compare how different the same wine tastes between the two glasses. “

 - by Anne Roy, Director of Sales for the Boathouse

Boathouse Caprese Salad featuring Manakintowne greens and Hanover tomatoes

The Caprese Salad is made with fresh, local ingredients. Manakintowne greens top sliced Hanover tomatoes and homemade mozzarella. This summertime salad is dressed with balsamic vinaigrette and manakintowne basil. If you are not familiar with Manakintowne Farms, a family owned and operated farm in Powhatan County, more information can be found on their website at http://manakintownespecialtygrowers.com .

Blue Crab and Hanover tomatoes on grit cakes

Another staff favorite is the new Blue Crab and Grits appetizer.  Jumbo lump crab meat and a Hanover tomato relish are served on stone ground grit cakes. Another local product used at the Boathouse, the Byrd Mill stone ground grits are from Ashland, VA. Byrd Mill traces its roots back to 1740. You can read more about their historic operation on their website http://www.byrdmill.com .

Visit the Boathouse and let us know how you like our new menu items, featuring fresh local products. Have a great weekend!

- by Anne Roy, Sales Director for the Boathouse

The James River was the backdrop for the wedding ceremony.

Saturday, June 19 2010 was historic! At least for the Boathouse at Rocketts Landing. Alexis and BJ were the first couple to have a wedding in our new Special Events space, the River View room.

White gauzy curtains framed the ceremony area: one of the floor-to-ceiling windows looking out over the James River. The wedding guests were part of the decor for the White Wedding them of the day, arriving for the event in everything from white sundresses to white suits.

With a heavy hors d’oeuvres menu, the reception had a fun, friendly, relaxed atmosphere. Some of the guests’ favorites were the Jerk-style Chicken Skewers, Petite Crabcakes, and a Mashed Potato Martini Bar.

Wedding and Groom's cakes from Cakes by Graham

The white Wedding Cake and the vide0-game inspired Groom’s Cake were from Cakes by Graham http://cakesbygraham.homestead.com.

Assisting the bride and groom with their wedding celebration was their wedding planner, Windy Jennings of Weddings by Windy http://www.weddingsbywindy.com. With Windy on hand, the bridal couple were able to relax and enjoy their special day.

Congratulations, Alexis and BJ!

- by Anne Roy, Director of Sales for the Boathouse

Michael Avery, Director of Wine

Michael has been with the Boathouse since 1999 (back when we were Sundays Waterfront Restaurant). With our makeover to the Boathouse in 2006, the decision was made to expand our wine offerings and put increased emphasis on having a great wine list. Michael has been increasing his knowledge of wines through continuing education. He is currently pursuing his certification as Master Sommelier through the Court of Master Sommeliers education program.

Recently, Michael has taken on another new role with the Boathouse. Besides coordinating the Wine Wednesday featured wines and once-a-month wine samplings at both locations, and holding weekly wine classes for the restaurant staff, Michael is now in charge of our entire bar inventory for both restaurants, including our private events.

Under Michael’s direction, I believe the Boathouse has one of the best wine lists in town. There is sure to be a bottle to suit every taste, and to complement every meal.

 - by Anne Roy, Director of Sales

The first thing a person normally does when tasting wine is to look at it. Why look at the wine? To experienced wine connoisseurs the color, clarity and opacity can indicate the age of the wine. Since I am not serious a student of wine, I look at the wine to see if it is clear or hazy, and if there is any sediment.

After looking at the appearance, swirl the wine in the glass to release more aroma. Mike has taught us to sniff by getting the nose close to the wine and inhaling deeply. Then stop and think about what you can smell before tasting the wine. Often the wine smells like very unexpected and unusual things. Since there is no right or wrong answer, you might smell plums and cherries while your tasting buddy smells tobacco and oak.

Enjoy wine with a great city view at the Boathouse at Rocketts Landing

Then it is time to taste. Take a small sip and let it roll around your tongue before swallowing. Take a minute to identify what you are tasting. You may be surprised that what you have smelled is not always what you taste.  Before moving on to the next wine that is being tasted, consider cleansing your palate with some water, especially if the wine you just tried is very full-bodied and distinctive.

The goal of wine sampling is to find wines that you enjoy drinking while trying something new. Visit Mike at the Boathouse at Rocketts Landing tonight and expand your wine horizons. Have a great Wine Wednesday!

- by Anne Roy, Director of Sales for the Boathouse