The Charlottesville 29

On Fridays we feature five finds selected by local chefs or personalities.  Today’s picks come from Amalia Scatena, Executive Chef at Pippin Hill Farm & Vineyards, and former Chef de Cuisine of Fossett’s.  On select Thursdays this fall, Pippin Hill will stay open late, from 5 pm to 8 pm, for wood-fired pizzas, wine and sunsets.  The next sunset Thursday is October 4.   Scatena’s picks:

1)  Pollo Tacos with Salsa Verde at La Michoacana.

2)  Avocado Tempura at TEN.

3)  Capesante ai Ferri, at Tavola.  Pan-roasted sea scallops, leek-beet risotto, white truffle oil.

4)  Jowl Bacon with Fried Eggs at Maya (brunch).

5)  Gyoza Dumplings at Now and Zen.