Right Around the River Blog

A New Recipe, Friend and Tradition

Post Date: 11-11-2010

I love finding new recipes. I buy cookbooks looking for the next best dish to make for my family or share with my Rocketts Landing friends. This past week with temperatures signaling much colder days ahead, I decided to focus on soup recipes. I thumbed through several books and nothing caught my eye. I kept finding the same tired recipes I had seen in every cookbook I owned – standard chili, clam chowder, tomato, cheddar broccoli and many other familiar soups.

However, just as I vowed to put my Crock Pot away, I came across a recipe in one of my grandmother’s hand-me-down books that I had never seen before – a recipe for Brunswick Stew. Not only did the name peak my interest, but the ingredients did also. I did a little more digging online to find out more about this unique dish.


When I typed “Brunswick Stew,” I found that in the upcoming week Richmond’s 17th Street Farmers’ Market would be hosting a Brunswick Stew Festival. “Perfect timing,” I thought. What’s more, the Festival website promised great music, street vendors, good beverages, and most importantly, a fun, welcoming atmosphere. I marked it on my calendar and planned on arriving with a big appetite.


When I arrived at the Market, a woman holding a small cup of stew immediately greeted me. “You have to try this one” she exclaimed. “This is the best I have had!” It seemed like I had no other option but to take a bite and thank the kind stranger. The rich, smoky flavor and unexpected thickness of the broth were unlike anything I had tasted before, and I was compelled to begin asking questions about the dish, and Festival for that matter. I realized within a few moments of talking with this personable woman that I was in luck. She was the ultimate Brunswick Stew “ambassador,” Connie Jones.


“The eighteen ‘stew crews’ get here the night before and start cooking at 2 a.m.” Connie, a life-long, Richmond resident informed me. “Each team has ‘stirmaster’ that stirs the stew for at least eight hours, and by the time the stew is considered ‘ready,’ the spoon can stand upright in the stew on its own.” She detailed the customary ingredients, special seasonings, which teams had won in previous years and her favorite crews.


With so much “Stew” information to share, I had to ask – how did she know so much about this event and recipe? “It is a tradition,” Connie answered. “I come to this festival every year. I actually moved into this neighborhood for festivals just like this one. You cannot help loving the unique sense of community and friendship that thrives in this area of Richmond.”


After a day of walking around with Connie, talking about everything Richmond, waiting in line with several other “stew fans” and eating some of the best food Virginia has to offer, I knew why I loved this part of Richmond so much. I exchanged contact information with my new friend and vowed to take advantage of the exciting events and festivals happening at the 17th Street Farmers’ Market over the course of the year. Of course, the Farmers’ Market Brunswick Stew Festival would be at the top of my list.

Who knew upon finding a new recipe, I would find a new friend and fall-time tradition.

Additional Note: If you have a great Brunswick stew recipe to share, please post it to our Facebook Wall. We would love to share your recommendations and pointers for making t