The Charlottesville 29

When COVID-19 hit, the greatest concern of many restaurateurs was their staffs. Without wages or tips, what would become of their beloved restaurant families? While this was certainly true of Petit Pois and Fleurie owner Brian Helleberg, another group also weighed heavily on his mind: farmers. Over two decades, Helleberg has built close relationships with many of our area’s farmers, who bring the fruits of their labor to his restaurants each week. They are another part of his restaurant family, one to whom he feels a deep responsibility.

And so, amidst the havoc that COVID-19 is wreaking on the economy, Helleberg made a promise to his farmers: he would not abandon them. His weekly purchases would not wane. “These single-family farmers remind us of humility, family, balance, and work ethic every week,” said Helleberg. “They have formed the fabric of our restaurant since the day we opened, and that is not about to change.”

But, without open restaurants, Helleberg needed a use for all of the produce. His answer: “Land by Hand Chef’s Share.” Each week Helleberg assembles baskets of the produce he buys from his farmers. Initially, he gave the baskets to staff. Now, in addition to the staff gifts, Helleberg is making them available for purchase by the public, like a CSA. Helleberg has found the response heartwarming. “Some of my customers have even purchased baskets that go to food insecure families,” said Helleberg, “creating a triple positive of moving healthy farm food, giving us a job to do, and feeding those who need it most.”

We picked up our basket yesterday, and our refrigerator now overflows with beautiful leafy greens, bouquets of chefs’ herbs, farm fresh eggs, chicken, beef, Caromont farm goat cheese, and more. In addition to the baskets’ contents, customers may order add-ons, including produce and creations from the kitchens of Petit Pois and Fleurie.

Our basket’s contents and a few add-ons are making for a delicious Easter. For brunch, Petit Pois Belgian waffles and breakfast sausage. And, for Easter Dinner, lamb gratin by chef Jose de Brito, with Manakintowne fava greens tossed in Petit Pois mustard vinaigrette.

Baskets and offerings change each week, and will also expand to include wine and more pantry items. This week, pick-up times are available 12pm -6 pm on Tuesday (April 14), Thursday, Friday, and Saturday, along with Petit Pois’ three course takeout menu. For more information, subscribe to the Petit Pois bulletin or email chefsshare@gmail.com.

Land by Hand Chef’s Share

Our April 11 Basket

– 1 lb Country Salad Mix: Kale, red Chicory, Mustard Greens
-6 oz Baby Salad Mix-1/2 pound Arugula
-1 lb Spinach
-1 Whole Local Polyface Chicken
-Mire-Poix Vegetables: Celery, Carrot Onion, Garlic, Potatoes
-Bouquet of Chef’s Herbs
-10 oz Mustard Vinaigrette
-8 oz Caromont Goat Cheese
-2 Pork Chops or 2 lbs. Ground Beef*
-1 Dozen Farm Fresh Eggs

Optional April 11 Add-Ons

From the Farms:
– Pea Shoots $7
-Green Cabbage $7
-Sugarloaf Chicory $8
-Fava Greens (leaves) $12
-1 tray live micro greens $12
-1 lb Hand-Churned Butter $9
-1 Dozen Polyface Eggs$7.50
-Whole Local Polyface Chicken $22
-Ground Local Pork $8
-Local Pork Chops $18 for two
-Wolf Creek Ribeyes (pack of two; ~22oz total) $49
-Wolf Creek NY Strip (pack of two; ~22oz total) $45

Easter Specials:
-Lamb Rack, French (in house) $33/lb
-Berkshire Applewood-Smoked Ham 8-10 lb Ham at $12/lb

From the Sea:
-Salmon Fillets 2 for $16
-Softshell Crabs 2 for $14

From the Chefs:
-16oz Mustard Vinaigrette
-32oz Chicken Stock
-Fresh-Frozen Gnocchi (1 portion) $4
-Fresh-Frozen Pasta (1 portion) $5
-Belgian Waffles (per; frozen) $3
-1 lb Breakfast Sausages $9
-8oz of Lemon Curd $6
-Creamed Spinach (side dish for four) $14
-Paté Maison $14/lb (limited supply)
– Demi-Glace 4oz $10
-Brioche French Toast $3per
-Joe’s Famous Gluten-Free Bread (1/2 loaf) $16
-Aioli 80z $5
-Tomato Sauce 32oz $16
-Puff Pastry (12′ x 18′) $15
-Caesar Dressing 16oz $9

Family Meals: $20

Served with a side salad and Chocolate Mousse
– Mom’s Lasagna Meal for Two.
or
– Baked Rigatoni Bolognese for Two.
or
– Lamb Gratin for Two.

What happens when three groups have the same innovative idea to help those in need? In the Charlottesville food community, they work together.

The three groups are #FeedCharlottesville, Frontline Foods Charlottesville, and the Chris Long Foundation’s Grub4Good. Their idea is ingenious: hire restaurants to provide free meals to those in need. At a time when COVID-19 is decimating the Charlottesville restaurant industry and leaving many in desperate need, the groups’ initiatives are a win-win: provide cash flow to help restaurants survive while also supporting those most affected by COVID-19.

The first to launch was #FeedCharlottesville, led by Keevil & Keevil’s Jennifer and Harrison Keevil, who are using fully staffed restaurant kitchens to make free meals for those in need. By next week, #FeedCharlottesville will provide more than 500 meals per day. Recipients thus far have included PACEM, Ronald McDonald House, the Local Food Hub, The Salvation Army, Goochland Free Clinic, Habitat for Humanity, and the International Rescue Committee. In an effort to continue supporting local farmers through the crisis, #FeedCharlottesville’s meals rely almost exclusively on local sourcing. “At the end of the day this is what we are supposed to do,” said Jennifer. “Take care of our neighbors in their time of need.”

Next was Frontline Foods Charlottesville, the Charlottesville chapter of Frontline Foods, a national partnership with Jose Andres’ World Central Kitchen. With assistance from John Kluge and Hunter Smith, Frontline Foods Charlottesville began its program this week, aiming to provide 750 free meals per day.  Providers thus far include Champion Hospitality Group, Pearl Island Catering, Mochiko, and Order Up!, while initial recipients are employees of Sentara Martha Jefferson Hospital and University of Virginia Hospital, with plans to extend relief to others with urgent needs. “I believe there is a way to help both these groups — the restaurants suffering from business closures and those on the frontlines of COVID-19,” said Smith. Through partnership with World Central Kitchen, the group is able to draw on the resources of a global disaster relief organization. “We’re grateful for the support of World Central Kitchen,” said Kluge, “but this will need to be a sustained effort, and for that we will need all the help we can get.”

Finally, the Chris Long Foundation’s Grub4Good this week is partnering with City Schoolyard Garden to provide funding for 4,000 meals from local restaurants for public school youth during spring break. And, next week Grub4Good will launch its broader community meals program. The devastation of COVID-19 in Chris Long’s home community of Charlottesville, his foundation’s director says, warranted a deviation from its usual focuses on clean water, military support, and under-served youth. “In these unprecedented times, we need to pitch in where help is needed most,” Woodie said. “We created Grub4Good to provide relief for our neighbors and also support Charlottesville dining institutions that are being hard hit by COVID–19.” The foundation has made a $50,000 pledge seeded by Chris and Megan Long, and aims to match that funding in the community, to provide more meals and impact more restaurants. Providers thus far include Wayside, Mel’s, MarieBette, and The Fitzroy, while recipients will include Big Brothers Big Sisters, City of Promise, the Haven and other local nonprofits and city agencies.

Working Together

When each group learned of one another’s initiatives, their reaction was the same: let’s work together. Through Zoom meetings among leaders of the groups and the Charlottesville Food Justice Network, they have been discussing how to maximize efficiency — all with the shared goal of providing meals to as many people as possible.

In a city where one in six residents already struggled with food insecurity, COVID-19 has only made more daunting Charlottesville Food Justice Network’s mission to make Charlottesville food secure, says its director Shantell Bingham. The three restaurant-based initiatives, she says, are important pieces of a larger effort to respond to COVID-19 emergency food security needs. Collaborating the groups’ efforts, Bingham says, will create a more amplified and equitable impact for the community.

The great benefits of collaboration, the groups’ leaders say, will be filling gaps and avoiding duplication of effort. “When we collaborate, we are able to serve the community more effectively,” said Woodie. “We can coordinate on where meals are being provided and what restaurants need help, so we are blanketing as much of the community as possible.” To that end, the groups are sharing daily schedules of meal sources and recipients, among other information.

How You Can Help

The restaurant initiatives are all relying on charitable funding. Here’s how you can help.

#FeedCharlottesville

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Frontline Foods Charlottesville

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Grub4Good

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Charlottesville Food Justice Network

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