Series: Great Dishes of 2016
The aroma hit me as soon as I opened the car door. I was in the parking lot of Kardinal Hall, where my children and I were headed for Sunday brunch. But, the potent aroma of seasoned meat on the grill was coming from next door, Timbercreek Market. On the way into brunch, I managed to resist its lure, but on the way out, I was toast. Too irresistible. So, I dragged two reluctant kids into the market.
Chef Allie Redshaw left Timbercreek Market in August, but her tenure was so prolific that I would check the market’s website almost daily to see what specials she had created. All were good, many were outstanding, but the one that stood out most was the source of the irresistible aroma: Korean Style Ribs. Redshaw used Timbercreek pork ribs, of course, which she cooked sous vide for 20 hours in ginger and lard. Next, she threw them on the grill, and adorned them with fermented black beans, sesame seeds, and pickled Calabrian chilis.
Even though I had just eaten brunch, I knew I had to order some. “I’ll bring them home for my wife,” I rationalized. When I got home, my wife was duly impressed. “I can’t believe how good these are,” she said. Me either.
Redshaw now runs her own catering company, Sobo Catering & Production, covering events in New York and Charlottesville, while the rest of us wait to see what she decides to do next.