The Charlottesville 29

Talk about landing on your feet. Lose one of the area’s top young chefs, and turn around and snag another star.

Since opening last year, Timbercreek Market’s kitchen has been run by chef Allie Redshaw, the former Pippin Hill sous chef whose inspired sandwiches, brunches, dinners, and take-home meals have been among the culinary highlights of Charlottesville’s last twelve months. So, it was sad to learn this weekend that she had decided to move on. In the short term, Redshaw says, the change will allow more time with her infant daughter Sawyer, but she admits there are aspects of the market she will miss. “I loved the aspect of whole animal butchery,” Redshaw says, “and having the opportunity to use every part of the animal.”

Losing a talent like Redshaw was not easy for Timbercreek Market. “It is always hard to lose a valued team member,” says co-owner Sara Miller, “especially one as creative as Allie Redshaw.” The market had recently begun a dinner series which particularly showcased Redshaw’s talent. A dashi noodle bowl she served at one dinner is on a short list of my favorite dishes of the year.

But, as sad as Miller was to lose her chef, she is thrilled by Redshaw’s successor: former Clifton Inn chef Tucker Yoder.  “I am like a kid at Christmas,” says Miller, who says she needed Yoder to repeat his acceptance several times for her to believe it.

Before leaving Clifton Inn in 2014, Yoder presided over one of Charlottesville’s most prestigious kitchens for more than four years. In 2013, he was named one of Charlottesville’s four Rising Star chefs. “What I love about Tucker’s presentation and approach to cooking,” says Miller, “is it’s just about the food.”

So how did a former Executive Chef of a Relais & Chateaux restaurant wind up at a market and butcher? In the eighteen months since leaving, several opportunities have come Yoder’s way, but none captured his interest like Timbercreek, where he will have the rare chance to partner directly with a farmer and producer. “I am really excited to be working hand and hand with an excellent local producer to create memorable food experiences,” says Yoder. Also appealing to Yoder is the youth of Timbercreek’s dinner program, which means he can help to build and shape it.

In addition to leading the kitchen, Yoder will provide guidance to Timbercreek Farm’s gardener.  At Clifton, Yoder oversaw the inn’s garden, and Yoder again looks forward to choosing what produce to grow for his cuisine and when.

Redshaw’s last day at the market will be August 26th. Yoder begins September 6. His first dinner service is September 8, and the market is already taking reservations. Reservation info here.