The Charlottesville 29

Where to eat in Charlottesville
01/22/2016

Five Finds on Friday: Bryan Kelly

Bryan

Today’s Five Finds on Friday come from Bryan Kelly, Executive Chef of Harvest Moon Catering. On February 6, Kelly will be part of a stellar line-up of chefs at a special dinner to raise money for the National MS Society.  Kelly will join Tucker Yoder of Eljogaha, Christian Kelly of Maya, and Mark Otis to prepare six courses paired with wines. Among the excellent local purveyors to be featured are Harvest Thyme Herbs, The Rock Barn, The Local Food Hub, Seafood @ West Main, a.m. Fog Mushroom Farm, Gabriele Rausse, and more.  $100 per person, with proceeds to fight multiple sclerosis.  Location TBD. Email msbenefitdinner2016@gmail.com for tickets and more info. Meanwhile, Kelly’s picks:

1)  Budino at Lampo.  “My wife and I love going here for a night cap to end most of our dates. We love the budino. It always a great way to head home.”

2) Jack’s Java Espresso Stout from Three Notch’d Brewery.  “I absolutely love every beer Dave and his team crafts but Jack’s Java is on a different level for me. It’s always very difficult to limit my intake after work.”

3)  The Hotness at Citizen Burger Bar.  “No better place to watch sports with my family then Citizen Burger Bar. Burgers are my favorite food on earth and The Hotness is the one I enjoy the most.”

4)  Dried Fried Eggplant at Peter Chang’s.  “I could eat this all day long. Love all the numbing qualities this dish has to offer. It is always something I start with when eating at Peter Chang’s.”

5)  Everything at C&O Restaurant.  “I have known Dean for many years, first having met him when we were both apprentices at the Greenbrier Resort in West Virginia. The C&O is always great food and well thought out.”

 

01/16/2016

JM Stock Wins Good Food Award, Again

Stock
Repeat!

Last year, Charlottesville’s own JM Stock Provisions earned an unexpected win for Best Charcuterie from the Good Food Awards, which annually recognizes the nation’s best food and drink.  Today, they did it again.

For those unfamiliar with the awards, it is serious competition.  The list of finalists (let alone winners) reads like a who’s who of the nation’s best food artisans.  Even to be considered for an award, in categories like Cheese, Chocolate, Coffee, Oils, Spirits, an entrant must meet “industry-specific environmental and social criteria.”  Among those who survive the vetting process, a blind tasting determines the winners. Top scores in the tasting win.

In 2015, JM Stock’s pate de campagne took home the prize.  This year, it was their tasso ham. JM Stock is one of just four producers in the country to win Best Charcuterie each of the last two years, joining Avalanche Cheese Company, Island Trollers, and Olympia Provisions. “It’s a great honor to be in such great company two years in a row,” said JM Stock co-owner Matt Greene.  “I really appreciate how the Good Food Awards gives credit to the small producers. That’s rare these days.”

Making the tasso ham is a laborious, exact process. First, they separate Autumn Olive Farms pork legs into three muscle groups, and brine each for 7-10 days in a mixture of salt, sugar, chili, garlic, bay leaf, and “other odds and ends,” said Greene. Next comes a coating in a proprietary blend of spices, including several types of paprika,  chili, and “other things.”  The meat rests for several days for the coating to sink in before being smoked for the better part of a day. The result? Award-winning ham.

Voila.

 

01/15/2016

Five Finds on Friday: Alex Import

Alex

Alex Import, in San Francisco for the Good Food Awards

Today’s Five Finds on Friday come from Alex Import, meat wizard at JM Stock Provisions, who is currently in San Francisco for the 2016 Good Food Awards, honoring the nation’s best food and drink products.  In 2015, JM Stock won for Best Charcuterie for their pate de campagne, and this year they are a finalist in the same category for their tasso ham. The winners will be announced tonight.  Stay tuned.  Meanwhile, Import’s picks:

1)  Spicy Miso Ramen at Mican.  “Nothing scratches the umami itch like this steamy bowl of anti-winter. I’m a sucker for noodles of any kind, and a rich, complex broth holds a special place in my heart. Love the homey atmosphere, and a concise but sagely selected list of sake offerings seals the deal.”

2)  Grapefruit Hibiscus Cider from Potter’s Craft Cider.  “This new gem really has me intrigued. Every aspect is magnetic. Soft, glassy texture; acute acid and dainty but confident flavors; coy bubbles, sexy hue, artistic package, and appealing price tag. Thank you to all at Potter’s for showing us the way.”

3)  Shaved Salad at Oakhart Social.  “A tough job selecting this out of the herd of nourishing selections of food and booze at Oakhart. Why this salad? Can’t put my finger on it — and to me that is more often than not the hallmark of something truly special. Love these guys.”

4)  Hot and Numbing Tofu Skins at Peter Chang’s.  “The allure of this dish is its mystique. Makes me question my ability to share.”

5)  Omakase at TEN.  “Given the nature of my work, I go out of my way to seek out water-dwelling proteins. Texture and nuance are fortified with simplicity on these plates, and a hearty list of all-too-quaffable cocktails finds me lingering after a meal here.”