The Charlottesville 29

If there were just 29 restaurants in Charlottesville, what would be the ideal 29?

Lampo Auction: Lampo for Life at Home


Here is your chance to experience Lampo like you never have before, while helping to feed the area’s hungry: The Charlottesville 29 Restaurant Auctions. Along with all of the other restaurants in The Charlottesville 29, Lampo has created a once-in-a-lifetime experience for whoever pledges the highest donation to The Blue Ridge Area Food Bank. Thanks to the generosity of Lampo, the entire winning bid goes directly to the food bank. And, thanks to the efficiency of the food bank, each dollar donated creates four meals for the area’s hungry.

The Lampo signature experience for The Charlottesville 29 Restaurant Auctions:

Lampo for Life at Home

Ever wished you could enjoy world-class Neapolitan pizza at home? Now you can. Win Lampo‘s auction, and the team from Charlottesville’s favorite Neapolitan pizzeria will come to your home and, brick-by-brick, build a replica of Lampo‘s pizza oven in your yard. Assisting them will be Corry Blanc of Blanc Creatives, the nationally renowned cookware artisan who built the grill at Prime 109, and who will provide the metalwork for the oven. Once the team’s hard work is done, they will return to your home to teach you how to use your new oven, and will bring with them all of the ingredients needed to help you throw a pizza party at your home. After that, anytime you need pizza dough, just swing by Lampo and pick some up. It’s Lampo for life. At home.

Estimated value: $30,000+

Note: Lampo’s team expects that building the pizza oven could require days of work, spaced across several weekends, and may not begin until 2020. After the oven’s construction is complete, the auction winner will schedule the pizza party on a mutually convenient Sunday with Lampo’s team.


Place your bids by email at Bidding ends on August 20 at the Prime 109 Celebration of Restaurants. Regular updates of the leading bid will be posted below.

Current Bid: $18,100

Five Finds on Friday: Diane Burns


Photo by Andrea Hubbell

Today’s Five Finds on Friday come from Pippin Hill Farm & Vineyards Horticulturist Diane Burns, who has expanded Pippin Hill’s flower beds and added new varieties just for a Cut Flower Workshop, July 23 at Pippin Hill. After a tour of Burns’ gardens, guests will learn how to harvest, handle, and arrange flowers, using the sustainable flowers from Burns’ gardens. Next, guests will take their arrangements to the Reserve Room Veranda to enjoy a chef’s lunch featuring vegetables from Burns’ garden, with plenty of Pippin Hill wine. Each guest will take home their floral arrangement. Tickets and info here.

Burns’ picks, which include her favorite local foods from Charlottesville City Market and beyond, particularly for summertime grilling:

1) Kielbasa from Double H Farm. “I love their smoky kielbasa flavored with garlic and spices. It is fantastic with grilled peppers.”

2) Carmen and Escamillo Peppers from Bellair Farm. “There are lots of vendors that sell produce at the market, but I like visiting with Jamie, and his friendly crew of folks, for the freshest produce. I buy the Carmen and Escamillo peppers to pair with kielbasa.”

3) Ginger Jam from The Farm at Red Hill. Wendy and Richard do a great job with dips and sauces, and their new line of ginger jam is the perfect addition when preparing grilled pork tenderloin. I first discovered The Farm at Red Hill at the Charlottesville City Market, and while the team no long participates in farmers’ markets, their goods can be found at The Great Valu in Crozet, Foods of All Nations, Whole Foods and the Barracks Road Harris Teeter.”

4) Tulip Poplar Honey from Elysium Honey Company. “We actually just added an apiary at Pippin Hill, so honey is on my mind. I love to brush the honey on thick slices of pineapple — grilling it lightly, just to show the grill marks. Yes, it really is all about the grill marks.”

5) Chocolate Pecan Pie from Family Pies & Ties. “Lynette’s Chocolate Pecan Pie is to die for. I prefer to eat it straight from the pie pan. It’s made with love and lots of chocolate. We can’t get enough of their baked goods.”

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