Fire, Flour & Fork

To kick off the Fire, Flour & Fork festivities, visiting chef Chris Hastings prepares a portion of the Reel Masters luncheon at Shagbark.

Shagbark head chef Walter Bundy plates roasted clams to be served with a Blade and Bow New Fashioned cocktail.

Guests enjoy a four-course plated meal prepared by all-star chefs Walter Bundy, Chris Hastings, and Jeremiah Bacon.

The team of Edwards Ham sets up for the Friday main event, Smoke on the Water, on the banks of the James River, featuring barbecue varieties from around the world.

Chefs get cooking at Smoke on the Water.

A pork belly steam bun represents Korean-style barbecue during the event.

A beautiful setting in Richmond for guests to enjoy a cocktail or neat pour from the all-new Blade and Bow Horse Trailer.

A guest soaks in the cool fall evening with a Blade and Bow New Fashioned.

Guests sip on Blade and Bow’s New Fashioned cocktails and neat pours served from the Horse Trailer throughout the night.

Quirk Hotel head chef David Dunlap and event host Jason Tesauro plate the starting course for the Impossibles Brunch.

The Quirk Hotel, a Richmond gem, hosts a Sunday lunch during Fire, Flour & Fork featuring rare foods and difficult-to-find paired beverages.

Acclaimed chef Gabrielle Hamilton cohosts a lovely event at Merroir—Rappahannock Oyster Co.’s riverside restaurant known for its fresh oysters and clams.

Chefs prepare a feast for guests at Merroir.