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Taste the best of RVA and support the Richmond Folk Festival - SOLD OUT!

To kick off The Richmond Folk Festival, join us on Tuesday, October 4th from 6 pm-8:30 pm, for FOLK FEAST, a tasting experience to benefit the Richmond Folk Festival. The brightest stars of Richmond's restaurant community will gather at Upper Tredegar to support the Folk Festival by presenting their signature dishes, and showcasing Richmond's rich and diverse dining scene. This is an exclusive chance to experience the best eats our city has to offer, meet the chefs shaping our culinary landscape and support Virginia's largest, most culturally dynamic festival, all under one tent!

  • Regularly priced tickets are $100. Ticket sales benefit the Richmond Folk Festival. (Early Bird tickets are no longer available.)
  • Wine will be provided by Tap 26
  • Gallatin Canyon will perform throughout the evening.
  • Featured restaurants* include:

    Acacia, Brenner Pass, Citizen, Comfort, Croaker Spot, East Coast Provision, Heritage, Lucy's, Mama J's, Metzger Bar & Butchery, My Noodle & Bar, Nota Bene, Pasture, Rappahanock, Saison, Southbound, The Daily Kitchen and Bar, and Vagabond

  • As our special thank you, you'll receive complimentary parking for the entire festival weekend, and a unique pin that will exempt you from the bucket brigade's donation requests.

*Restaurants subject to change.

When: Tuesday, October 4, 6:00pm - 8:30pm
Where: Upper portion of Historic Tredegar
Parking: Federal Reserve Parking deck on 5th and Byrd Streets

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Jason Alley
Jason AlleyWhen not creating delicious Southern specialties at his restaurants in Richmond, (Comfort and Pasture), Jason is spending time with his family. The Pulaski, VA, native plays drums in a couple of raucous party bands and has a pair of Ramones Vans. Hey! Ho! Le'ts Go!

Brittanny Anderson
Brittanny AndersonTrained professionally as a chef at the French Culinary Institute in New York City under Master Chefs Jacques Pepin, Andre Soltner and Alain Sailhac, Brittanny has worked for 15 years in the restaurant industry. After graduating at the top of her class at FCI, Brittanny worked in some of the best kitchens in New York City, most notably Blue Hill at Stone Barns and Northern Spy Food Company. Brittanny now cooks modern, seasonal, German-influenced cuisine as the Executive Chef and co-owner of Metzger Bar and Butchery in Union Hill.

Randall Doetzer
Brittanny Anderson An RVA native, Randall Doetzer has cooked from New Orleans to richmond and back before settling in at Nota Bene. He has cooked for over 15 years, including 5 years at Julep's and is passionate about Virginia's agricultural bounty and farming communities. He listens to everything from classic country to black metal.

Adam Hall
Owen LaneAdam Hall grew up in Albemarle County learning traditional Southern foodways from his mom.  He’s been cooking in Richmond since 2003 and traveled extensively through Central America and the Caribbean to develop his Southern, Afro-Caribbean, and Latin American vision for his restaurant, Saison. He loves old Country music, has a big dog, is looking for an old truck, and is slowly turning into a redneck. 

Velma Johnson
Velma JohnsonVelma "Mama J" Johnson was born and raised in Richmond. One of 14 children, she learned to cook by helping her mother in the kitchen. Mama J spent 17 years as a deputy sheriff, catering on the side. In 1999 she started catering full time and Mama J's was born. Mama J cooks the same dishes her mother made, traditional Southern comfort food with an emphasis on family. When she's cooking on the line, she prefers gospel, soulful 60's R&B or anything "good feeling".

Joe Kiatsuranon
Joe KiatsuranonJoe Kiatsuranon owner of My Noodle & Bar and co-owner of Sabai loves creating dishes and playing off of old recipes to tantalize your taste buds. He's native to Thailand but calls Richmond home and loves all the continual support that RVA has shown him.

Owen Lane
Adam HallChef Owen Lane forges his own distinctive territory in the vast culinary Venn diagram. Part local food advocate, part wild game devotee and part Latin lover (well, lover of Latin flavor), his twists on classic plates blend the best of what Virginia has to offer with the spice and sensuality of additions like smoked peppers, bitter chocolate and queso fresco. A trip to Spain also helped shape his rustic but transcendent style, as did hunting with his father and cooking with his mom and grandma as a child. Those experiences also developed in him a passion for
preparing meats; he's known for using less common cuts like pork cheek and head, and his sausages have garnered considerable attention. His career began in Boulder, Colorado, and has wound its way to Richmond, where he has been an executive chef since 2005; he and his wife opened their first restaurant in 2011. Find him now at Vagabond, his current project, where he continues his tradition of leading the kitchen staff in singalongs at the end of the night.

Jason Lucy
Velma JohnsonA Richmond area native, Chef Jason Lucy graduated from the Culinary Institute of America in Hyde Park New York in 2001. After graduation he returned to Richmond and began his culinary career in catering and at local restaurants. In 2014 Jason and his wife, Amanda, opened Lucy's restaurant.

Craig Perkinson
Craig PerkinsonVirginia native, Craig Perkinson got his start cooking alongside his Mom and Grandma in rural Chesterfield County outside of Richmond. He describes his style as seafood-focused, comfort food with a technical twist that sometimes reflects his time in New Orleans.

After a stint in New Orleans, Craig returned to Richmond as Sous Chef at Pescado’s and eventually to Heritage as Sous Chef. Now as Chef de Cuisine at Southbound, he’s helped them to garner attention at Bon Appetit, Southern Living, Conde Nast Traveler and The Manual.

Dale Reitzer
Craig PerkinsonChef Dale Reitzer began his cooking career in 1982. After graduating from Johnson and Wales University in 1989, he continued his education by working with renowned chefs including Chef Joachim Splichal in Los Angeles, Jimmy Sneed at the Frog & the Redneck, and Chef Gunther Seeger at the Ritz-Carlton, Buckhead in Atlanta. He and his wife, Aline, first opened Acacia in 1998, and continue its 18-year tradition of fine cuisine that takes advantage of the freshest, highest quality food the area has to offer with an emphasis on seafood and regional favorites.

Joe Sparatta
Craig PerkinsonA native of the garden state of New Jersey, Joe was born into a family of chefs, and took up the craft at an early age. It was not until he began working at The Ryland Inn, under Chef Craig Shelton, that he truly found his passion.

Since moving to Virginia, Joe has worked with restaurateur Paul Keevil, and also with Chef Jason Alley, Michele Jones, and Ry Marchant at Pasture, followed by the launch of his own restaurant, Heritage.  Since its opening, Heritage has garnered numerous accolades including Chef & Restaurant of the Year Elby's in 2015.

In his latest project, Sparatta has teamed up with Lee Gregory of The Roosevelt, and local Richmond farmer Matt Gottwald to open the upscale casual eatery, Southbound. Southbound was listed by Bon Appetit as one of “America’s Best new Restaurants 2015”, and received the 2016 “Best New Restaurant” Elby award

DeAndre Wilson
Dylan FultineerDeAndre Wilson was born in Chicago. After growing up in Nashville and finishing school, he moved back to Chicago. At just 19, he began working at the renowned restaurant, Blackbird, as a line cook. Four years later, he’d developed a strong epicurean spinal cord and set out to work in some of the finest restaurants in Chicago (Marcus Samuelson’s C-House, Four Seasons Chicago, Four Seasons Palm Beach, and Sixteen Trump Hotel Chicago). In November of 2012, he decided to take his humble ambitions southeast, to the burgeoning food scene of Richmond, Virginia, where he continues to hone his skills as Sous Chef leading the team at Rappahannock Restaurant.


Venture Richmond produces the Richmond Folk Festival. Venture Richmond is a 501(c)(3) non-profit organization. The amount of the contribution that is deductible for federal income tax purposes is limited to the excess of any money (and the value of any property other than money) contributed by the donor over the fair market value of goods or services provided. $80 (of each regular priced $100 ticket purchase) or $55 (of each $75 early bird ticket) is deductible as a charitable contribution.

Venture Richmond
200 S. 3rd Street
Richmond, VA 23219