Five Finds on Friday: Eric Bein
Today’s Five Finds on Friday come from Eric Bein, the Culinary Institute of America graduate who founded the Florida-based Station 400 Restaurants before relocating to Virginia in 2015 and starting first Jack’s Shop Farm and now Jack’s Shop Kitchen. The Ruckersville restaurant serves lunch, brunch, and dinner, and also an array of provisions to-go. Menus here. Bein’s picks:
1) Virgindia Pale Ale from Hardywood Park Craft Brewery. “With the craft beer scene touting over-the-top IPAs, Hardywood shows true craftsmanship in this well balanced, citrusy IPA using Virginia hops.”
2) Pie in the Sky at Pie in the Sky. “Their namesake dish, an Italian Grinder stuffed inside of a whole cheese pizza. What else needs to be said?
3) Beef Brisket at BBQ Exchange. “The true measure of a great pit master, Chef Craig’s brisket, with its dark bark and pink-hued smoke ring, is a tender, succulent vehicle to slather on their signature sauces.”
4) Bavarian Sausage Platter at The Bavarian Chef. “Wiesswurst, Bauernwurst, Bratwurst… I’m not sure who Chef Jerome kidnapped from Germany, but these are expertly crafted sausages, most certainly to be washed down with a dry German pilsner. Bring your appetite.”
5) Apple Donut from Donut Kitchen. “With a cult like following wherever they are, this food truck prepares their donuts fresh daily. The perfect ratio of dough and apple filling, tossed in cinnamon and sugar, it’s an ethereal experience.”