The Charlottesville 29

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Tag: Allie Redshaw

Allie Redshaw’s Sandwich at Keevil & Keevil


The recent injury to chef Allie Redshaw has done no harm to the imagination of one of the brightest young minds in the Charlottesville food scene. And so, for the next sandwich in Keevil & Keevil’s series of guest chef collaborations, Harrison Keevil has eagerly called upon Redshaw and her husband Ian. The result is outstanding.

The “sandwich” is a fresh spring roll stuffed with braised oxtail, curried rice noodles, cucumber, cilantro, scallion, peanuts, pickled carrot, and a “special sauce” of Duke’s mayo, fish sauce, mirin, rice vinegar, and sriracha. In typical Keevil & Keevil fashion, most of the ingredients come from just steps from the shop. The oxtail from JM Stock Provisions is braised in ginger from Planet Earth Diversified. The spices for the curried noodles are from The Spice Diva. The herbs and vegetables are from City Market. And, the peanuts are from Hubbs.

“Ian and I make wraps like these all the time for dinner,” says Redshaw. “It’s a great way to lighten up a heavier protein like oxtail in the summer months.”

Agreed. Delicious. I had one for breakfast this morning.

Available through July.

All Heart: The Rally for Allie

If you want to understand Charlottesville’s food community, you need to know its heart. In all of my years writing about our food community, no virtue stands out more. Yes, it is a talented bunch. Passionate, too. But, above all, when one has a need, others rush to fill it.

While I have seen this happen time and again, there may be no better example than the food community’s response to chef Allie Redshaw’s recent accident. The former sous chef of Pippin Hill Farm & Vineyards and head chef of Timbercreek Market is one of Charlottesville’s brightest young stars. She is the devoted wife of chef Ian Redshaw and smitten mother of a beautiful baby girl, Sawyer. Early morning March 1, while working at Lampo, her life changed in an instant when her hand became stuck in a meat grinder. Her hand could not be saved.

Immediately, the food community leaped to her aid. A Go Fund Me Page, started the very next day, has raised nearly $150,000; a list of volunteers to make daily meal deliveries to the Redshaws filled as soon as it was announced; and, one after another members of the community asked what they could to do help. While no set of words or images can capture the compassion the food community has shown, the recent Rally for Allie did offer a glimpse.

It all started with host Pippin Hill, and owners Lynn Easton Andrews and Dean Andrews. Not only did the Andrews donate their facility, but they and their staff planned it all, too. Sure, it doesn’t hurt that Pippin Hill is so experienced and skilled in special events, being one of the nation’s best wedding venues. But, events like this take a lot of work. And, for the past several weeks, on top of all of their regular responsibilities, Pippin Hill staff organized and executed a massive event, all to benefit Allie and her family.

Next were the event’s contributors, which reads like a who’s-who of the Charlottesville food community. Chefs included Pippin Hill’s own Bill ScatenaCraig Hartman of The BBQ Exchange, Dean Maupin of C&O, Lee Hendrickson of Red Pump Kitchen, Caleb Warr of Tavola, Greenwood Gourmet’s Polina ChesnakovaGerry Newman of Albemarle Baking Company, Gail Hobbs-Page of Caromont Farm, and Anita Gupta of Maliha Creations – while Dave Fafara of Shenandoah Joe provided coffee. Each one conceived and prepared special tastes just for the evening, which they personally served from stations throughout the ball room, allowing guests to graze from one stellar dish to the next.

With Allie as their inspiration, every chef knocked it out of the park. Every one. Hartman is an example. “I wanted to do a dish that has the word angels in it, because I felt that it would be appropriate for the Redshaws,” Hartman said. “That made me think of the dish Angels on Horseback.” Hartman’s riff included a fried oyster atop a cube of pork belly, all bathing in a pool of Outer Banks style striped bass chowder.

Next were the many donors of auction items for the event. To recruit donors for charitable auctions can often require active solicitations. Not this one. We simply posted a link to a donation form, and watched the donations flood in. Despite doing almost no solicitation, we received more than sixty donations of special experiences, services, and other items from generous donors.

Also not to be overlooked are the guests – 200 in all — who gladly paid $50 per ticket to join the food community in supporting Allie. Long after tickets sold out, I received repeated inquiries from people asking if there were any way to attend the sold-out event. When I told them unfortunately no, invariably they’d respond: “That’s okay, I’ll donate anyway,”

Finally, there are the Redshaws themselves. Not everyone has the character to accept help with grace. For people to whom generosity feels foreign, receiving it can leave them uncomfortable in their own skin. But, Allie and Ian are two of the kindest souls you could ever meet. Generous in their own spirit, accepting the help of others with dignity and gratitude has come naturally.

In the end, the event raised $35K for Allie’s recovery fund, to help with expenses of treatment, rehabilitation, and a prosthetic. Thank you to everyone involved for making the Rally for Allie such a wonderful celebration of the compassion of the Charlottesville food community. If you would like to donate or help the Redshaws, you may email charlottesville29@gmail. com

Below are images of the evening, courtesy of Tom McGovern.







Gerry Newman, Albemarle Baking Company


Team C&O


Caleb Warr, Tavola


Lee Hendrickson, Red Pump Kitchen


Bill Scatena, Pippin Hill Amalia Scatena, Cannon Green


Gail Hobbs-Page, Caromont Farm, w/ Daniel Page


Anita Gupta, Maliha Creations


Craig Hartman, The BBQ Exchange


Cured beef top round w/ compresses pear and parmesan – Caleb Warr


Crudo of Yellowfin Tuna and Hamachi, with jalapeno-ginger relish and aioli – Dean Maupin


Smoked Rag Mountain Trout with horseradish creme fraiche, apple, and potato gaufrette –            Dean Maupin


Carpaccio w/ smoked tomato vinaigrette, Hawaiian lava salt, bourbon peppercorns, fried shallots – Craig Hartman


Yellowfin tuna poke w/ smashed avocado and inamono



Smoked salmon croissant with dill, red onion, and capers; olive and herb fougassette with kalamata olives and herbs de Provence – Gerry Newman


Esmontonian – Gail Hobbs-Page


Angels on Horseback – Craig Hartman


Amaretto mocha whoopie pies – Anita Gupta

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Espresso chocolate mousse w/ salted caramel, hazelnut – Anita Gupta


Vanilla butter cake with lemon curd and fresh berries – Anita Gupta


“Ideal” – honey cake w/ dulce de leche cream, walnuts, dark chocolate – Polina Chesnakova







Rally for her.

Rally for Allie


On March 1, rising star chef Allie Redshaw lost her hand in a horrible accident while working at Lampo. Immediately, the Charlottesville food community rallied around Allie and her husband Ian with love and support.

Here is your chance to join that support during an amazing evening with our food community. On March 27 at Pippin Hill Farm & Vineyards, where Allie was once sous chef, a group of top Charlottesville chefs and producers are coming together to Rally for Allie. In addition to Pippin Hill’s own Bill Scatena, chefs include Craig Hartman of The BBQ Exchange, Dean Maupin of C&O, Lee Hendrickson of Red Pump Kitchen, Caleb Warr of Tavola, and Greenwood Gourmet’s Polina Chesnakova, another recent victim of a life-changing hand injury. Contributors also include Gerry Newman of Albemarle Baking Company, Gail Hobbs-Page of Caromont Farm, and Anita Gupta of Maliha Creations. Guests will enjoy an array of specialty sample dishes from the chefs and contributors.

Thanks to the extraordinary generosity of Pippin Hill and the participants, every penny of ticket sales and auction proceeds will go directly to Allie’s Recovery Fund, helping Allie, Ian, and their 16-month-old daughter as they face the daunting expenses of medical care, rehabilitation, and a prosthetic, among others. To join the food community on this special night, get your tickets here. Details:

  • What: Rally for Allie – A Food & Wine Benefit for Allie Redshaw
  • When: 6 – 8 pm, March 27, 2017
  • Where: Pippin Hill Farm & Vineyards
  • How Much: $50 per person
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