2023 Lenten Speaker & Lunch Series

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

Wednesdays in March | Speaker at 12:00 PM | Lunch from 12:30 to 1:30 PM


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.

St. Paul’s is excited to offer another year of the Lenten Lunch program, a 100-year-old Richmond favorite! Lunch will be available to pick up and eat in the Parish Hall following our Lenten Speaker and will be available for take-out in the Atrium Hall from 12:30 – 1:30 PM. Lunches are $10 and must be preordered one week in advance. CLICK HERE for details and to order. For directions and parking CLICK HERE.


LENTEN SPEAKER | Wednesday, March 22 @ 12 PM | Chef Hamidullah Noori


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 – Kristen Gardner Beale & Lance Lemon | Co-Founders of RichWine RVA and Penny’s Wine Shop 
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 Lindsey Food Group with restaurants Lillie Pearl, Buttermilk and Honey, Jubilee, Bully and ML Steak Modern Chophouse.

March 22 – Hamidullah Noori | Owner of The Mantu in Carytown and Food Network Contestant
Chef Hamidullah Noori began his career at age 18 in Kabul, Afghanistan, eventually becoming Executive Chef at Kabul Serena Hotel, in 2004. He served as Executive Chef at USAID before relocating to Richmond. In 2019, he opened The Mantu in the Carytown neighborhood, where he serves the authentic cuisine of Afghanistan in a modern style. Chef Noori has appeared on the Food Network and was recently profiled in The New York Times story, “They Fled Afghanistan for America. Now They Feed the Newest Arrivals.”

March 29 – Evin Dogu | Co-owner of Sub Rosa Bakery 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.