Ok, Travis Milton was actually made in Southwest Virginia, but he makes things in Richmond. Milton's Appalachian heritage runs deep as does his love of Appalachian culinary traditions (see video below); of which he is, arguably, one of the few nationally recognized torch bearers.
Milton worked as a radio DJ, in the pit of a race car in Charlotte and taught English; but through it all, he worked in restaurants. It was, and is, in restaurants that Milton felt most at home and connected with is roots.
"Food was always something that was very important. Everyone would gather around every Sunday and we'd have dinner. It was always fun, but it was always very important," Milton said.
Though his current gig as Chef de Cuisine at Comfort on Broad Street has led to mentions in national magazines and the New York Times, Milton's happy place distinctly resides in the echoes of Appalachia he sets before Richmond diners every night.
Milton wistfully remembers preparing kilt lettuce (a "really cool Appalachian dish where you take fresh greens and shock them with scalding hot bacon grease") with his family. It's this sense of history, tradition and family that Milton tries to instill in every dish he makes at the meat and three that definitely lives up to the name; and the hype.
Travis and Comfort are a big part of Fire, Flour, and Fork, naturally. Milton is hosting a sold-out dinner and will be speaking Saturday afternoon. You can still score tickets to the Saturday speaker series if you act now!
Still need convincing? Check out this video by our friends at Park Group.
Previously in Made in the RVA.