Five Finds on Friday: Shantell Bingham
by Charlottesville29
Today’s Five Finds on Friday come from Shantell Bingham, Program Director of Food Justice Network, which this week joined forces with City Schoolyard Garden and Urban Agricultural Collective to become Cultivate Charlottesville – an integrated approach to creating and sustaining a healthy and just food system in Charlottesville. “Before COVID-19, about one in six Charlottesville residents struggled with food insecurity, and we’re now seeing that number expand,” said Bingham. To learn more about the mission of Cultivate Charlottesville — and how you can help — join their Zoom webinar Tuesday April 30 at 11:00 am. Bingham’s picks:
1) Creole Beans from Pearl Island. “I’m a North Carolinian to my soul. And while I didn’t grow up with Caribbean cuisine, tasting Pearl Island ignited something in my spirit. Their bean stew is a savory heaven anyone can enjoy. Paired with tostones and a dash of garlic sauce, it hits the belly like a hug from home.”
2) Chocolate Chip Beignets from Blue Moon Diner. “It feels good to live in the Blue Moon neighborhood. But even if I didn’t, their chocolate chip beignets, lightly sprinkled with powdered sugar and served with a side of warm chocolate sauce — if you dare to dip — is pure bliss.”
3) Beef Noodle Soup from Café 88. “I’ll be honest. I would be a full blown pescatarian if it weren’t for their beef noodle soup. I’ll cheat for it every time, especially during the cold months.”
4) Mac & Cheese from Soul Food Joint. “I’m not sure many people realize how delicious mac & cheese tastes when it’s baked. It’s as though that extra step is the piece of the process that infuses the heart into the dish, and Soul Food Joint does this to a science. Their baked mac & cheese is done just enough so the top is a little crispy but the inside cheesy and sharp.”
5) Red Snapper with Cherry Tomatoes at The Whiskey Jar. “This is one of those places with seasonal treats worth waiting for. Their red snapper with cherry tomatoes is my weekend celebration. And when the red snapper season ends, the bourbon bread pudding is more than enough to guarantee my visit year-round.”
