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| Advice by Wasabi Prime, image from NBC Universal, from the series Hannibal |
Showing posts with label dumplings. Show all posts
Showing posts with label dumplings. Show all posts
Monday, June 15, 2015
OMG a Recipe: Cookin' Liver With Hannibal Lecter
Cooking With Hannibal Lecter. Don't be scared, no humans were harmed in the making of this post, I swear. I'm clearly in a television mood, what with the Game of Thrones-themed post from last week and now this. Liver. Doesn't exactly inspire the foodgasm of gooey mac n' cheese, or crispy slices of bacon. I mean, come on, it's a filter organ whose flavor is often described as mineral-y, almost copper-bloody, and can have the texture of sandy meat-paste. I'm not giving liver much merit. But come on. Hannibal Lecter loves the stuff, and what better way to celebrate the latest/third season than a way to love liver? Yeeeeeeah... I know I'm not really selling this post opening with organ meat and an infamous fictional cannibal.
Monday, January 12, 2015
UnRecipe: I Like Fresh Buns (and I Cannot Lie)
I know I should be writing about New Years diets or cleanses or anything with a hashtag and "for the glow." But I won't. Nope. Not gonna do it. I'm not trying to be obstinate or throw off any resolutions, I just decided I want to talk about hamburgers. Not because they're so popular, but marveling at how versatile a food it is. It's practically its own food group. More specifically, I want to talk about hamburger buns -- we talk so much about burger fillings, but the bread is just as important and what makes the hamburger such a versatile and delicious food.
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| Cheeseburgers celebrating Lunar New Year - Photo by Wasabi Prime |
Monday, October 20, 2014
UnRecipe: To Manti!
Stupid/Nerdy Movie Reference Moment: that part in The Golden Child, where Eddie Murphy is performing all these different trials to earn the right to wield some mystical knife, so that he can save the Golden Child from a demonic captor (who also happens to be on Game of Thrones, as Tywin Lannister). I'm not making this up, People Who Were Born in/after the 1980s -- this movie exists. And it's wonderful. And in typical Eddie Murphy fashion, he's throwing humorous quips as he avoids Indiana Jones-like death traps, complaining that the trials are being run by famed game show host, Monty Hall. On one of the last trials, Murphy raises a glass of water and says: To Monty! And that long, stupid anecdote is how we get to Turkish dumplings, aka, manti. Sorry I'm a dork.
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| Wee manti - Turkish bite-sized dumplings with yogurt sauce and paprika butter - Photo by Wasabi Prime |
Monday, January 23, 2012
UnRecipe: Enter the Dragon
I know we just rang in the new year on January first, but now you get to ring it in again, twice as loud, with three times the food. And I'm especially excited as it's literally my year, along with many other lucky little Dragons out there. It's Lunar New Year, and it's Year of the Dragon, baby!
I don't really do a big Chinese New Year celebration mostly because... well, I'm not Chinese (not that it matters), and it's usually just the Mister and myself for those several days of feasting, so a big multi-course meal for the two of us seems extravagant. But I try to do little things, like make homemade dumplings, just to get into the spirit of the season. I always go back to my staple, a copy of Andrea Nguyen's Asian Dumplings, a great cookbook that has several dumpling skin and dough recipes. She focuses on as much of the dough as the filling, and that's half the trick, having the dumpling itself be the right consistency and have flexibility to seal everything up soundly. A lot of dumpling books suggest using store-bought skins, which is fine in a pinch, but I was feeling the craving for pan-fried dumplings, called sheng jian baozi in Shanghai, similar to gyoza or potstickers in Japan. It's basically dumplings filled with meat and vegetables, wrapped in dough, sealed up into a pouch, then pan-fried. Gyoza tend to just have the bottom part of the dumpling browned, then steam-finished, with a little water put into the hot pan to help release the dumpling from the surface. The Chinese equivalent usually winds up being a rounded patty, seared on both sides in a hot pan.
I made a batch of the basic dumpling dough from Andrea's book and cooked up some leftover cabbage and vegetables I had in the fridge to stuff into each little dumpling. Yes, just vegetables, not even pork -- outrage, I know. I could have been more of a slave to the traditional filling, but the thing I like best about dumplings is the fact you can fill it with whatever you want, and it's the perfect solution for taking care of oddball vegetable scraps. Heaven knows we're still nibbling through a fridge full of oddball ingredients, and that included a lone bag of cole slaw vegetables. Don't ask why we had it, I didn't even remember why I bought it, but there it was, a wealth of shredded cabbage. Woo -- party!
While I could have stuffed my face all day with crispy pan-fried dumplings -- and don't get me wrong, I totally would if I could -- I made another dish full of vegetables. I love the Korean dish bibimbap, which is typically a combination of different vegetables and cooked meat, tossed in a spicy sauce, served over rice and topped with a marvelous fried egg. Yet another case of Put an Egg On It, but this logic is sound, because this logic is delicious, as the runny yolk just adds richness to the food. In a situation where you want a fast meal, bibimbap is one quick-fix that most people could throw together with things in their fridge and pantry. We had a variety of vegetables from our CSA box, I had some scraps of turkey, so I cooked everything up in a skillet and made a finishing sauce that included ko-chu-jang, a hot bean paste that you typically find at Asian markets, in the Korean foods section. It's seriously the bomb-diggety of flavor and I love using it. The salt content is scandalously high, but it's Asian food, so of course it's packed with sodium and likely MSG. But I don't care, I love this paste because just a little dab of it mixed into your stir fry will add a shot of savory as well as heat. I like black bean paste, which is more common in Chinese cooking, but it's got a deeper flavor and not the heat that I was looking for, so if I want a kick, I go with ko-chu-jang.
Definitely not a traditional way of celebrating Chinese New Year, more like Celebrating Year of the Wasabi, cooking up some things I like to eat. And it was a nice excuse to make a fresh batch of dumpling dough, a reminder that it's not that much extra work and you get so much more out of the result. The dough is more elastic, less likely to break if it's overstuffed (which I always do), and it cooks up beautifully, crisping in the pan but still staying tender and delicate. Regardless of whether or not you celebrate Lunar New Year, a new year is all about fresh starts, being ready to tackle new things and also continuing to find ways to celebrate the things we love, so this meal being a mix of old and new, was a good way to start the year on a good foot. To all those fellow Dragons out there, let's totally rock 2012!
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| Get your dumplings on, it's New Years! - Photo by Wasabi Prime |
I made a batch of the basic dumpling dough from Andrea's book and cooked up some leftover cabbage and vegetables I had in the fridge to stuff into each little dumpling. Yes, just vegetables, not even pork -- outrage, I know. I could have been more of a slave to the traditional filling, but the thing I like best about dumplings is the fact you can fill it with whatever you want, and it's the perfect solution for taking care of oddball vegetable scraps. Heaven knows we're still nibbling through a fridge full of oddball ingredients, and that included a lone bag of cole slaw vegetables. Don't ask why we had it, I didn't even remember why I bought it, but there it was, a wealth of shredded cabbage. Woo -- party!
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| Asian New Year for all - quick Korean style bibimbap - Photos by Wasabi Prime |
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| Celebrating the new year in little ways at the house of Wasabi - Happy 2012, Dragons! - Photos by Wasabi Prime |
Monday, June 20, 2011
FoodTrek: Eating Richmond BC - Sharing Plates of a Rich Culture
They say you eat slower when you eat with chopsticks. I say, the Canadian city of Richmond, British Columbia, never knew what hit 'em when Wasabi came through town... Are you ready for an eye-popping edible tour of only a mere nibble of what this city has to offer in terms of Asian cuisine? Ladies and gentlemen... don your comfy drawstring pants. We're goin' in, chopsticks blazing...
It had been a while since I'd visited Richmond, much less Canada -- which is a shame, as it's what, maybe a two-hours-and-change drive to the border from where I live? My passport literally had dust (or possibly weird fuzzy mold - ewww) on it, showing how little it had been used. It was a sign to A) immediately disinfect passport and B) make a run for the border and head north for a few days. O, Canada, indeed.
People tend to think of Vancouver when they think of BC -- another city I love -- but I always liked stopping off in Richmond for shopping as well as eating. It's by no means a small city -- Richmond is the fourth largest in BC, about a 20-30 minute drive from Vancouver, and they've got a pretty nice light rail system that avoids the snarl of traffic. They have an Asian population of over 60% and you know what that means -- awesome food! The food definitely reflects the population, so you'll see primarily Chinese and Taiwanese-style cuisine and the majority of the food places are in the four-block radius of what's called the Golden Village, off No. 3 Road, and more specifically, Alexandra Road, aka "Food Street" that has over 200 Asian restaurants all nestled together.
I'm not offering this as the be-all, end-all eating tour of the city; there's just too much to fit into a single trip and I know I missed plenty of amazing spots. That being said, I brought my stomach around to nearly a half-dozen places, all offering their own specialties on Asian delicacies or comfort foods, and one of the most important things I was reminded of as I literally ate through the city: have an open appetite and an open mind. One of the best reasons to immerse yourself in a neighborhood like the Golden Village is because it's very genuine -- this is the opportunity to experience the daily rhythm of a thriving community and take its pulse, which is a busy one, so take their energy as a cue to jump right in, appetites blazing. The vibrant pace is demonstrated by a lunch at Shanghai River Restaurant on Westminster Highway -- their xiao long bao or soup dumplings are a favorite (theirs are large; more pork than soup, but a meaty, tender bite), but don't forget to have their handmade noodles. You can tell when you see the slightly irregular shape and definitely by the bite -- a chewy tooth; firm yet delicate, all at the same time. I love the crispy skin of Peking duck, so having theirs was a treat, and I got a chance to nibble on the crispy fried fin from a brightly-colored sweet and sour rock cod dish. Crispety-crunchety fin-tastic, I must say. And bite from the delicate thin end, not the tough end like I did -- rookie mistake.
It's a flurry of dishes to consider and Asian cuisine is typically family-style, so bring a whole group of hungry friends. Better yet, bring a fearless leader to help guide you through unfamiliar menus -- I was lucky to have the ultimate BC food guide with me at the table, the awesome and lovely Melody Fury of Gourmet Fury and the force of nature behind Vancouver Food Tour. Having someone who can help point out the cultural subtleties behind a meal can make it as enriching as a walk through a museum. The sharing of a meal is sacred in many cultures, Asian countries included, mostly due to the usual suspects -- hardship, war, the general umbrage of the human machine -- but at the table, we are together, we are equals and we work together to help serve and nourish one another as a single people. For all the differences we may have, we sure get peckish around 3pm, so let's share some spicy hot soup, shall we?
Starbucks has nothing on milk tea, a Hong Kong specialty that's served at Spicy Stage Cafe on Garden City Road. Served both hot and cold, it's a mix of black tea and condensed milk, a creamy, sweet drink that's a mix of East and West, likely a result of British influence in Hong Kong and now a popular cafe drink. Served cool, the creamy iced beverage is a great companion to Spicy Stage's hot eats, like their prawns or the Szechuan peppercorn-spiced hot pot soup, full of chewy tripe, seafood and noodles. The famed numbing effect from the peppercorns is best enjoyed with this soup, as you get this nice warming effect as you eat it. It's not painful, so don't squirm you spicy food wimps! If you're scared of the heat, they have a lighter seafood hot pot, made with their house made fish broth, filled with more subtle but flavorful items like tofu, shiitake mushrooms, meatballs and chunks of cod. Little appetizers like the chilled glass noodles, beef served with sweet pastry buns or the tater-tot like crunch of fried daikon cakes are delicious snacks while enjoying the caffeine rush of a milk tea.
You can learn a great deal about a place through its favorite restaurants or you can go where they shop. Grocery stores can be a busy place, but an Asian grocery store takes it to Eleven. No one's buying Pop Tarts or Hungry Man dinners at these stores -- home cook-smart people are crowding the aisles to get whatever's the freshest, preferably still crawling/swimming/possibly fighting, so that it makes a dynamo meal for their lucky family at home. Be nice - maybe if you're lucky, you'll go home with them! I wanted something sweet so I stopped by the Yaohan Centre right on No. 3 Road in the heart of the Golden Village. There's a giant grocery store inside this indoor shopping center called Osaka Market. Despite the name, it's a general Asian food store, not just Japanese items, and hold onto your tuques, this place gets wicked-busy with people on a shopping mission. I remember growing up in Los Angeles, where in my neighborhood these weren't Asian grocery stores, they were just grocery stores -- this was just how it was, with the live seafood that could rival a city aquarium, fast food dumplings and sushi (no, you can't have fries with that), and produce of all wacky shapes and sizes. And the Holy Grail of grocery departments -- the bakery. Sponge cakes that are made of clouds captured from the sky, egg tarts that qualify protein as a dessert and little confections that so cute, you almost don't want to eat them. Almost. Sorry, cute little froggy -- CHOMP.
Does dessert qualify as an aperitif for dinner? Only in Wasabi World. Stretchy pants, do your magic. An elegant dinner is a really special way to celebrate the cherished specialties of a city. Jade Seafood Restaurant is a mix of traditional and contemporary Chinese cuisine, a winner of several prestigious awards and a local favorite, given the full house of eager diners. I was given the opportunity to sample special dishes, showcasing some of their award-winning menu items like a seared giant scallop with morel and porcini sauce, presented like a rabbit, to commemorate 2011's Year of the Rabbit.
A parade of truly beautiful dishes were brought out, including a delicate fish maw (soup) with crabmeat, slow braised shortrib with beans, clay-pot chicken roasted on rock salt, and tofu with truffle oil-drizzled vegetables. Everything was brought out with a sense of purpose, very deliberate, presenting the most special high-quality dishes first -- usually meat or fish -- followed with noodles or rice secondary, just so you don't get filled up too quickly and your fresh palate enjoys the choice items first. The finish was a plate of beautiful chilled rice cakes filled with frozen blueberries -- a bit like mochi ice cream -- and flaky little pear-shaped dumplings with a sweet red bean paste center.
All this feasting -- how does one find room for anything else? ...How about the prospect of inner-peace? Heavy, no? The culture of Richmond can most definitely be found in its food, but one of the most stunning things I experienced is probably best left for an empty stomach, not weighted down with too much good eating. A thoughtful visit to Thrangu Monastery is one that should be experienced with an open, unclouded mind. Why include this with a post on food? Because feeling truly satisfied from a cultural experience is as much a journey of spirit as it is body (or stomach, in my case).
It's a humbling experience to walk through the first traditional Tibetan monstery in the Pacific Northwest. Construction only recently completed in the summer of 2010, it's taken six years for this magnificent building to be finished, with much of the work done by handcrafted artisans, using materials brought in from Tibet. It's a sacred place of spiritual retreat and a symbol of what it means to live a truly thoughtful life that outwardly seeks peace in all things. I was very fortunate to be guided by Rabjor Dawa, one of the Buddhist monks who resides in the monstery and I must say, is a wise and joyful human being. It was a really fascinating thing to see how modern and traditional ways really intertwine in this sanctuary -- there's an incredible temple that will take your breath away, and surrounding this temple is a nerve system of living quarters, libraries, communal areas like a kitchen and meeting spaces with all the creature comforts of the modern world. It was Rabjor's comment about how it took modern technology to help bring this monstery to Canada, and in effect, to the world at large, and it reminds you that spirituality isn't something that gathers dust. It's something people embrace, like a mindful action, a purposeful sense of awareness, and to a great degree, much like a nonstop food tour, a recognition of a community's heartbeat that flutters in the hurried steps through the market, the steam rising off a freshly-made pot of soup or a simple handmade dumpling offered as a gesture of welcome.
There's more of my Richmond BC trip, if you can believe it -- stay tuned to the Prime's Food Trek as I wander through farms and waters that feed the city, and consider for a moment how easy it would be for me to say, so long, America -- I'm moving to Steveston! And if you can't wait to read more and just want to go to these places RIGHT NOW, Tourism Richmond is sponsoring a trip you can win that takes you to several of these spots!
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| Peking duck with all the fixings, from Shanghai River Restaurant - Photo by Wasabi Prime |
It had been a while since I'd visited Richmond, much less Canada -- which is a shame, as it's what, maybe a two-hours-and-change drive to the border from where I live? My passport literally had dust (or possibly weird fuzzy mold - ewww) on it, showing how little it had been used. It was a sign to A) immediately disinfect passport and B) make a run for the border and head north for a few days. O, Canada, indeed.
People tend to think of Vancouver when they think of BC -- another city I love -- but I always liked stopping off in Richmond for shopping as well as eating. It's by no means a small city -- Richmond is the fourth largest in BC, about a 20-30 minute drive from Vancouver, and they've got a pretty nice light rail system that avoids the snarl of traffic. They have an Asian population of over 60% and you know what that means -- awesome food! The food definitely reflects the population, so you'll see primarily Chinese and Taiwanese-style cuisine and the majority of the food places are in the four-block radius of what's called the Golden Village, off No. 3 Road, and more specifically, Alexandra Road, aka "Food Street" that has over 200 Asian restaurants all nestled together.
 |
| Guided by the Fury through dumplings, bean curd rolls, noodles and a colorful cod - Photos by Wasabi Prime |
I'm not offering this as the be-all, end-all eating tour of the city; there's just too much to fit into a single trip and I know I missed plenty of amazing spots. That being said, I brought my stomach around to nearly a half-dozen places, all offering their own specialties on Asian delicacies or comfort foods, and one of the most important things I was reminded of as I literally ate through the city: have an open appetite and an open mind. One of the best reasons to immerse yourself in a neighborhood like the Golden Village is because it's very genuine -- this is the opportunity to experience the daily rhythm of a thriving community and take its pulse, which is a busy one, so take their energy as a cue to jump right in, appetites blazing. The vibrant pace is demonstrated by a lunch at Shanghai River Restaurant on Westminster Highway -- their xiao long bao or soup dumplings are a favorite (theirs are large; more pork than soup, but a meaty, tender bite), but don't forget to have their handmade noodles. You can tell when you see the slightly irregular shape and definitely by the bite -- a chewy tooth; firm yet delicate, all at the same time. I love the crispy skin of Peking duck, so having theirs was a treat, and I got a chance to nibble on the crispy fried fin from a brightly-colored sweet and sour rock cod dish. Crispety-crunchety fin-tastic, I must say. And bite from the delicate thin end, not the tough end like I did -- rookie mistake.
 |
| Crispy daikon cakes, spicy appetizers and mini beef sandwiches with pastry rolls - Photos by Wasabi Prime |
It's a flurry of dishes to consider and Asian cuisine is typically family-style, so bring a whole group of hungry friends. Better yet, bring a fearless leader to help guide you through unfamiliar menus -- I was lucky to have the ultimate BC food guide with me at the table, the awesome and lovely Melody Fury of Gourmet Fury and the force of nature behind Vancouver Food Tour. Having someone who can help point out the cultural subtleties behind a meal can make it as enriching as a walk through a museum. The sharing of a meal is sacred in many cultures, Asian countries included, mostly due to the usual suspects -- hardship, war, the general umbrage of the human machine -- but at the table, we are together, we are equals and we work together to help serve and nourish one another as a single people. For all the differences we may have, we sure get peckish around 3pm, so let's share some spicy hot soup, shall we?
 |
| Hot, spicy, delicious -- and it only gets better as the broth stews away - Photos by Wasabi Prime |
Starbucks has nothing on milk tea, a Hong Kong specialty that's served at Spicy Stage Cafe on Garden City Road. Served both hot and cold, it's a mix of black tea and condensed milk, a creamy, sweet drink that's a mix of East and West, likely a result of British influence in Hong Kong and now a popular cafe drink. Served cool, the creamy iced beverage is a great companion to Spicy Stage's hot eats, like their prawns or the Szechuan peppercorn-spiced hot pot soup, full of chewy tripe, seafood and noodles. The famed numbing effect from the peppercorns is best enjoyed with this soup, as you get this nice warming effect as you eat it. It's not painful, so don't squirm you spicy food wimps! If you're scared of the heat, they have a lighter seafood hot pot, made with their house made fish broth, filled with more subtle but flavorful items like tofu, shiitake mushrooms, meatballs and chunks of cod. Little appetizers like the chilled glass noodles, beef served with sweet pastry buns or the tater-tot like crunch of fried daikon cakes are delicious snacks while enjoying the caffeine rush of a milk tea.
 |
| Osaka Market in Yaohan Centre - too...much...good...stuff! - Photos by Wasabi Prime |
You can learn a great deal about a place through its favorite restaurants or you can go where they shop. Grocery stores can be a busy place, but an Asian grocery store takes it to Eleven. No one's buying Pop Tarts or Hungry Man dinners at these stores -- home cook-smart people are crowding the aisles to get whatever's the freshest, preferably still crawling/swimming/possibly fighting, so that it makes a dynamo meal for their lucky family at home. Be nice - maybe if you're lucky, you'll go home with them! I wanted something sweet so I stopped by the Yaohan Centre right on No. 3 Road in the heart of the Golden Village. There's a giant grocery store inside this indoor shopping center called Osaka Market. Despite the name, it's a general Asian food store, not just Japanese items, and hold onto your tuques, this place gets wicked-busy with people on a shopping mission. I remember growing up in Los Angeles, where in my neighborhood these weren't Asian grocery stores, they were just grocery stores -- this was just how it was, with the live seafood that could rival a city aquarium, fast food dumplings and sushi (no, you can't have fries with that), and produce of all wacky shapes and sizes. And the Holy Grail of grocery departments -- the bakery. Sponge cakes that are made of clouds captured from the sky, egg tarts that qualify protein as a dessert and little confections that so cute, you almost don't want to eat them. Almost. Sorry, cute little froggy -- CHOMP.
 |
| Smile, you're dinner - Photos by Wasabi Prime |
Does dessert qualify as an aperitif for dinner? Only in Wasabi World. Stretchy pants, do your magic. An elegant dinner is a really special way to celebrate the cherished specialties of a city. Jade Seafood Restaurant is a mix of traditional and contemporary Chinese cuisine, a winner of several prestigious awards and a local favorite, given the full house of eager diners. I was given the opportunity to sample special dishes, showcasing some of their award-winning menu items like a seared giant scallop with morel and porcini sauce, presented like a rabbit, to commemorate 2011's Year of the Rabbit.
 |
| Dishes that evoke the past and present at Jade Seafood Restaurant- Photos by Wasabi Prime |
A parade of truly beautiful dishes were brought out, including a delicate fish maw (soup) with crabmeat, slow braised shortrib with beans, clay-pot chicken roasted on rock salt, and tofu with truffle oil-drizzled vegetables. Everything was brought out with a sense of purpose, very deliberate, presenting the most special high-quality dishes first -- usually meat or fish -- followed with noodles or rice secondary, just so you don't get filled up too quickly and your fresh palate enjoys the choice items first. The finish was a plate of beautiful chilled rice cakes filled with frozen blueberries -- a bit like mochi ice cream -- and flaky little pear-shaped dumplings with a sweet red bean paste center.
 |
| Specialties like a slow-braised shortrib to comfort favorite Chan Village rice noodles - Photos by Wasabi Prime |
All this feasting -- how does one find room for anything else? ...How about the prospect of inner-peace? Heavy, no? The culture of Richmond can most definitely be found in its food, but one of the most stunning things I experienced is probably best left for an empty stomach, not weighted down with too much good eating. A thoughtful visit to Thrangu Monastery is one that should be experienced with an open, unclouded mind. Why include this with a post on food? Because feeling truly satisfied from a cultural experience is as much a journey of spirit as it is body (or stomach, in my case).
 |
| Thrangu Monastery in Richmond - you absolutely have to experience this place! - Photos by Wasabi Prime |
It's a humbling experience to walk through the first traditional Tibetan monstery in the Pacific Northwest. Construction only recently completed in the summer of 2010, it's taken six years for this magnificent building to be finished, with much of the work done by handcrafted artisans, using materials brought in from Tibet. It's a sacred place of spiritual retreat and a symbol of what it means to live a truly thoughtful life that outwardly seeks peace in all things. I was very fortunate to be guided by Rabjor Dawa, one of the Buddhist monks who resides in the monstery and I must say, is a wise and joyful human being. It was a really fascinating thing to see how modern and traditional ways really intertwine in this sanctuary -- there's an incredible temple that will take your breath away, and surrounding this temple is a nerve system of living quarters, libraries, communal areas like a kitchen and meeting spaces with all the creature comforts of the modern world. It was Rabjor's comment about how it took modern technology to help bring this monstery to Canada, and in effect, to the world at large, and it reminds you that spirituality isn't something that gathers dust. It's something people embrace, like a mindful action, a purposeful sense of awareness, and to a great degree, much like a nonstop food tour, a recognition of a community's heartbeat that flutters in the hurried steps through the market, the steam rising off a freshly-made pot of soup or a simple handmade dumpling offered as a gesture of welcome.
There's more of my Richmond BC trip, if you can believe it -- stay tuned to the Prime's Food Trek as I wander through farms and waters that feed the city, and consider for a moment how easy it would be for me to say, so long, America -- I'm moving to Steveston! And if you can't wait to read more and just want to go to these places RIGHT NOW, Tourism Richmond is sponsoring a trip you can win that takes you to several of these spots!
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