The Charlottesville 29

Where to eat in Charlottesville
11/22/2013

Five Finds on Friday: Justin Ross of Parallel 38

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On Fridays, we feature five food finds selected by local chefs and personalities.  Today’s picks come from Justin Ross, who soon will open the highly anticipated restaurant Parallel 38 at Stonefield.  Details here.  In addition to an impressive menu of mezze, Parallel 38 will feature 100 different wines, all available by the glass, and a special selection of trophy wines available by the 1 oz pour.  Look for an opening by the end of the year.  Ross’s picks:

1)  Cabrito Tacos Mexican Style at La Michoacana.  “Roasted habanero marinated goat.  Need I say more? Chicken tacos and a bottled coke is a very close second.”

2)  Beef with Mixed Peppers on Hot Iron Plate at Peter Chang’s China Grill.  “I rarely go a full week without this dish.  The beef is amazingly tender with the perfect amount of heat.  Peter Chang is a magician.”

3)  Martinis and Meatballs at the bar at Vivace.  “Their meatballs might be better than my mom’s, sorry mom!  Coming from an Italian family, good Italian is a must.  The only thing that makes this meal better is Paulie and his amazing Kettle One martinis.”

4)  Veal Sweetbreads at C&O.  “I’m not sure what’s better about our regular C&O date night, a much needed break with my lovely lady or the sweetbreads.”

5) Potter’s Farmhouse Cider and Will Richey’s House Smoked BBQ at The Whiskey Jar.  “The perfect end to a long day or the best start to a long night.”

11/15/2013

Five Finds on Friday: Stuart Madany

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On Fridays, we feature five foods finds selected by local chefs and personalities.  To mark the first day of Virginia’s Cider Week, today’s picks come from Stuart Madany, cidermaker at Castle Hill Cider.  On Saturday November 23, Castle Hill Cider will host Cider Fest 2013, from 11 am to 5 pm, featuring cider tastings, food by area chefs, and music by Love Canon.  Madany’s picks:

1)  Apple Kraut from Farmstead Ferments. “Naturally fermented red and green cabbage, apples and a spice blend including allspice and juniper.  Crunch, tang, and aromatics.  Surprisingly addictive.”

2)  Esmontonian from Caromont Farm.  “An aged raw goat’s milk tomme cheese. Wonderfully nutty and complex.  Artisanal comfort food.”

3)  Red Curry at Lime Leaf. “I find Thai food to pair wonderfully with cider, and this is one of my local favorites.”

4)  Homemade Salad with Roasted Beets and Arugula from Bellair Farm and vinaigrette made with cider vinegar from Virginia Vinegar Works.

5) Elderflower Sunrise kombucha from Barefoot Bucha.  “Great balance, delicious, sustainable.”

11/08/2013

Five Finds on Friday: Chuck Shelton

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On Fridays, we feature five foods selected by local chefs and personalities.  In anticipation of Cider Week, today’s picks come from Chuck Shelton, cider maker at Albemarle Ciderworks.  On Sunday, November 17, Albemarle Ciderworks will join several other top area cideries for a Hill & Holler party at Meriwether Springs Vineyard featuring small plates of food prepared by Amalia Scatena of Pippin Hill Farm & Vineyard.  Shelton’s picks:

1) Kolsch 151 and Vienna Lager at Blue Mountain Brewery and Devil’s Backbone.  “It takes a lot of beer to make a good cider and these are two of my favorites.”

2) Caramel Apples by Rachel Willis.  “Rachel can usually be found baking for her ‘Cakes by Rachel’ label or selling homemade caramel apples at local markets and festivals.  Anything she makes is delicious.  I just finished a caramel apple with pecans and cranberries before writing this.  Yum.”

3) Belmont at Bellair Market.  “Bellair Market is a classic staple for Charlottesville residents.  I’ve never had anything from the market that I didn’t like.  My favorite would have to be the Belmont.”

4) Meat in Charlottesville.  “This sounds very generic but the local meat products in the Charlottesville region are fantastic.  I go for bratwurst, sausages, and beef from The Rock Barn, Croftburn Market, and Gryffon’s Aerie, among others.  And, of course, all are very complementary to cider!”

5) Red Row from Caromont Farm.  “When I am in the mood for cheese, any of Gail’s cheeses satisfy but the Red Row is my favorite.”