The Charlottesville 29

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Tag: Aaron Cross

Fossett’s Wine Dinner with Barboursville


One of the area’s top winemakers is joining forces with a rising star chef for a serious wine dinner later this month at Fossett’s Restaurant at Keswick Hall.  For nearly 25 years, Luca Paschina of Barboursville Vineyards has reigned as one of the kings of Virginia winemaking, winning accolade after accolade.  Aaron Cross is the latest in a line of talented chefs to helm the kitchen of Fossett’s, one of the most prestigious positions in town (think Craig Hartman and Dean Maupin).  Cross’s move to Fossett’s in 2012 even won notice from the national food website

On August 27, Cross will prepare a multi-course menu paired with Barboursville wines hand-picked by Paschina, who will be on hand to discuss the wines and pairings.  Paschina did not hesitate to accept the invitation to Fossett’s. “I always enjoy it in full,” he said.  “Great food and location.”  Dinners like this, he explained, are where he can really see all of his work come to fruition.

The menu for the evening is “inviting, refreshing and seasonal,” said Paschina.  A crawfish mousseline, with crispy okra, melted leeks, and brown butter nage will be paired with one of our favorite Virginia whites, the Vermentino Reserve.  Barboursville’s 2012 Viognier Reserve will accompany halibut, with tomato confit, black truffle butter, and petite herb salad.  And, Barboursville’s heaviest hitter, Octagon, will be paired with crown roasted duck breast from Free Union Grass Farm, with pencil cob grits, duck rillete agnolotti, and candied onions.  Finally, Barboursville’s luscious dessert wine, Phileo, will wash down a dessert of peaches with jasmine tea cremeux, hibiscus plum sorbet, peach butter, and benne rice beignets.

A dinner this special seems likely to sell out.  Before it does, you can book your spot at 434-979-3440.



Five Finds on Friday: Aaron Cross

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On Fridays, we feature five food finds selected by local chefs and personalities.  Today’s picks come from Aaron Cross, executive chef of Fossett’s at Keswick Hall.  On September 12, Keswick will host Dinner in the Vineyard, where guests will dine by torchlight in Keswick’s own Courtside Vineyard on a feast prepared by Cross.  Cross’s picks:

1)  Vegetable Lo Mein at Made in Asia.  “For those who don’t live near Zion Crossroads, it has saved me on many a random night around 9:00 pm in need of grub.  I’m glad it’s there because nothing else is . . . for miles.  I stick to the take-out classics.”

2)  Sandwiches at Stonefire Station Kitchen.  “Fresh, creative, and super tasty.  Great pit stop on a long bike ride.  Famished or not, any of their selections will satisfy.  Grilled eggplant is a big winner.”

3)  “Fuzzy Thing” at Dragon Lady.  “Sometimes you find yourself at the bar of the Dragon Lady drinking something called a ‘fuzzy thing’ after dinner.  Don’t judge me.  The owner told me I needed to have the dan-dan noodles but I was too full to oblige.  Maybe it was Ninja Warrior on the bar television that made this such a uniquely satisfying experience. . . guess you’ll have to cast your own vote.”

4)  All You Can Eat Snow Crab Tuesday at Rhett’s River Grill.  “It does not get any better before Kegler’s for pitchers of 8 point IPA and an ugly shoe fashion show.  The dude abides.”

5)  Sweetbreads at MAS Tapas.  “I’d be lying if I didn’t admit to eating at Mas more than most native Charlottesvillians have, and I’ve only been here a little over a year.  It’s my Friday night after work spot.  It is the only place slinging serious food after 11:00.  Their aioli and cocktails sate all end of day aches . . . or a couple tips on the porron.”

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