2023 Lenten Speaker & Lunch Series

ST. PAUL’S EPISCOPAL CHURCH 2023 LENTEN ST. PAUL’S EPISCOPAL SPEAKER & LUNCHCHURCH SERIES

LENT , HOLY WEEK & EASTER

PALM SUNDAY WORSHIP | SUNDAY, APRIL 2 10:00 a.m. - Blessing of Palms with Eucharist Service TENEBRAE | WEDNESDAY, APRIL 5 7:00 p.m. - Worship with St. Paul’s Choir MAUNDY THURSDAY | THURSDAY, APRIL 6 7:00 p.m. - Foot washing and stripping of the altar GOOD FRIDAY | FRIDAY, APRIL 7 12:00 p.m. and 7:00 p.m. - Good Friday Worship Services THE GREAT EASTER VIGIL | SATURDAY, APRIL 8 8:00 p.m. - Lighting of the fire and Holy Eucharist EASTER SUNDAY | SUNDAY, APRIL 9 10:00 a.m. - Festive Easter Worship Service w/ Holy Eucharist 11:30 a.m. - Easter Egg Hunt on the Capitol Grounds

PARKING St. Paul’s is located in downtown Richmond at 815 East Grace Street, across from Capitol Square. We offer free parking in the St. Paul’s Garage (enter on 8th Street between Grace and Franklin).

ST. PAUL’S EPISCOPAL CHURCH 815 E. GRACE STREET RICHMOND, VA 23219

Ashes-on-the-Go | All Day: Drop by our front steps anytime between 8 a.m. and 5 p.m. to receive ashes and a blessing from one of our clergy.

Lenten Lunch & Speaker Series - a tradition since 1897

ASH WEDNESDAY | WEDNESDAY, FEBRUARY 22 12:00 p.m. - Holy Eucharist with Imposition of Ashes 7:00 p.m. - Holy Eucharist, Imposition of Ashes with Music and Choir

AROUND THE TABLE

A Spirituality of Cooking, Eating, Hospitality, and Hanging Out

Around the Table:

A Spirituality of Cooking, Eating, Hospitality, and Hanging Out

WEDNESDAYS IN MARCH Speaker at 12:00 PM Lunch from 12:30 - 1:30 PM stpaulsrva.org/lent-2023 | 804-643-3589

AROUND THE TABLE A Spirituality of Cooking, Eating, Hospitality, and Hanging Out

Join us Wednesdays in March at Noon The centerpiece of most holy places is a table; the same can be said for most homes. Similarly, a common mandate in most holy documents is hospitality . . . welcoming others and giving them food and drink.

For centuries, food, wine, and hospitality have been central to the formation of cultures, societies, and religions. What happens when we cook together, offer a toast, and gather around the table to eat? We believe that there’s something holy about the experience.

The 2023 Lenten Series will bring together creative people in the RVA food/beverage/hospitality industry, several of whom have been featured in local publications and on the Food Network. These visionaries and creatives will share their stories, explain their passion for food and hospitality, and take us into the spirituality that calls them, and calls us all, around the table.

LENTEN LUNCHES St. Paul’s is excited to offer another year of the Lenten Lunch program, a 100-year-old Richmond favorite!

Lunch will be available for dine-in following the Lenten Speaker, and will be available for takeout in the Parish Hall from 12:30 p.m. - 1:30 p.m. Lunches are $10 and must be preordered one week in advance.

Details at www.stpaulsrva.org/lent-lunch-2023.

2023 LENTEN SPEAKERS March 1 | Keya Wingfield | Food Network Baking Champion, Chef, Entrepreneur Equal parts chef, entrepreneur, instructor, and mother, Keya Wingfield is as dynamic as the food she creates. While her formal culinary education took place in Richmond, her love and passion for food began in her hometown of Bombay, India. The reigning champion of Food Network’s “Spring Baking Championship,” Keya not only enjoys baking but is also involved in other ventures. Owning her own business for almost fifteen years has given Keya a unique perspective on how food can bring people, and cultures, together.

March 8 | Lance Lemon & Kristen Gardner Beale| Co-Founders of RichWine RVA Virginia natives and UVA graduates, Lance and Kristen created RichWine RVA in 2019. This year they plan to open Penny’s Wine Shop in Jackson Ward; a brick-and-mortar concept that focuses on tapas and wine from around the world. Lance found his way into the wine world, as an aspiring actor and bartender in NYC, eventually becoming a wine rep and wine shop manager in Brooklyn. Kristen previously worked for the Dept. of State in Peru and later in finance. She works hard and travels harder, attributing world exploration as the foundation of her love for food, culture, gatherings and wine.

March 15 | Michael Lindsey | Chef/Owner/Founder of Lindsey Food Group Executive Chef Mike Lindsey was raised in Eastern North Carolina. Spending time with his Gullah Geechie grandparents, mother and father, Mike learned to cook everything, from southern classics to pit-smoking whole hog barbeque. Mike grew up in a true farm-to-table environment with his family.

This upbringing gave Mike a true passion for cooking with fresh ingredients. Mike is now the Chef/ Owner/Founder of the Lindsey Food Group with restaurants Lillie Pearl, Buttermilk and Honey, Jubilee, Bully Burger and ML Steak Modern Chophouse.

March 22 | Hamidullah Noori | Owner of The Mantu in Carytown and Food Network Contestant

March 29 - Evin Dogu

Chef Hamidullah Noori began his career at Dogu age 18co-owns in Kabul, eventually becoming Evin Sub Afghanistan, Rosa Bakery in Church Hill with Executive Chef at Kabul Serena Hotel, her in 2004.

He served as Executive Chef at USAID before brother Evrim. The daughter of Turkish immigrants relocating to Richmond. In 2019, he opened The Mantu in the Carytown neighborhood, where and a Louisiana native, Evin was instilled with a love of he serves the authentic cuisine of Afghanistan a modern has of appeared on the diverseinfood from anstyle. earlyChef age. Noori Her love baked goods Food Network and was recently profiled and in The New in York Timescultures story, “They Fled Afghanistan for interest different and languages led her to America. Now They Feed the Newest Arrivals.” live and travel to places like Italy and Turkey, where she frequented many bakeries and subconsciously paved the March 29 | Evin Dogu | Co-owner of way Subfor Rosa her Bakery future. in Churchhill Evin Dogu co-owns Sub Rosa Bakery in Church Hill with her brother Evrim. The daughter of Turkish immigrants and a Louisiana native, Evin was instilled with a love of diverse food from an early age.

Her love of baked goods and interest in different cultures and languages led her to live and travel to places like Italy and Turkey, where she frequented many bakeries and subconsciously paved the way for her future. Photography by Roman Cho

FULL BIOS ON WWW.STPAULSRVA.ORG/LENT-SPEAKERS-2023