Five Finds on Friday: Will Conti

by Charlottesville29

Conti

On Fridays, we feature five food finds from local chefs and personalities.  Today’s picks come from Will Conti of Spiked Food Truck, which is part of an all-star lineup at Hill & Holler’s Cider Week Food Truck Takeover, November 15th at Adventure Farm: Caleb Shriver & Phillip Perrow of Stroops and Dutch & Co., Curtis Shaver of Hamiltons’ at First & Main, Tucker Yoder (formerly of The Clifton Inn and currently of Eljogaha), and Charley Matheson of Charley’s Chili.  Partnering food trucks include: South Fork Food Truck, Spiked Food Truck, and Blue Ridge Pizza Co..  And, cideries include: Blue Bee Cider, Albemarle Ciderworks, Potter’s Craft Cider, & Foggy Ridge CiderTickets here. Conti’s picks:

1)  Viognier at Adventure Farm.  “Sitting on the patio watching the sun go down over the Blue Ridge Mountains is my way to spend a Friday evening in the summer time, while sipping on on ice cold glass of Adventure Farm Viognier.”

2)  IPA (India Pressed Apple) from Bold Rock Hard Cider.  “To me, Bold Rock’s IPA is the ideal drink to go with any brunch. Brunch is one of my favorite meals and more of a special occasion. Bold Rock IPA pairs well with it because it has the hoppiness of an IPA but the lightness and crispness of a cider.”

3)  3-Cheese Grilled Cheese (available w. Hot Coppa) at Salt Artisan Market.  “With this sandwich adding the hot coppa is a must. In my eyes this sandwich brings all the elements you want in a sandwich together.  All three cheeses blend together almost in perfect sync with the hot coppa.”

4)  Italiano Dolce from The Rock Barn.  “The Rock Barn does porkshares, and you only get four of this sausage, so you have to make them last. This is my definition of what you cook at a back yard cook out. Bringing the Italiano Dolce will make you a fan favorite any cook out.”

5)  Shrimp ‘n Grits at The Shebeen.  “I know being from the south I’m supposed to love grits, but I was never a fan. But The Shebeen’s shrimp and grits changed my mind instantly. The andouille, shrimp, poblano peppers, bell peppers, onion in lobster sherry cream, mielie pap, and poached eggs with Hollandaise made me want to lick my bowl clean.”

 

Cider Week