The Charlottesville 29

If there were just 29 restaurants in Charlottesville, what would be the ideal 29?

Tag: Angelo Vangelopoulos

The Little Food City That Could

Mt Rushmore dinner

Charlottesville residents have long known of the wonderful food we enjoy here. But, in recent years, the rest of the nation is increasingly taking notice of a city whose food quality outsizes its population.  The latest example is last week’s announcement of semi-finalists for the 2015 James Beard Awards, where Charlottesville cleaned house. In Best Chef in the Mid-Atlantic, the twenty semifinalists include not one but two Charlottesville chefs.  Angelo Vangelopoulos (pictured), of The Ivy Inn, earned his second consecutive nod, while Peter Chang received his first.  The region spans Washington D.C., Maryland, Pennsylvania,  New Jersey, Delaware, and Virginia.  Meanwhile, Diane Flynt, of Foggy Ridge Cider, is one of twenty semifinalists for the nation’s most Outstanding Wine, Beer, or Spirits Professional.

And, for the first time ever, a Charlottesville restaurant made the list of semifinalists for best new restaurant in the country.  The Alley Light joined a list studded with big city restaurants from big names like Jose Andres and Curtis Stone.  If you look at the approximate populations of the metropolitan areas of the best new restaurant semi-finalists, one stands out:

  • New York, NY:  19,950,000
  • Los Angeles, CA:  13,100,000
  • Chicago, IL:  9,500,000
  • Dallas, TX:  6,800,000
  • Washington, D.C:  5,950,000
  • Philadelphia, PA:  5,800,000
  • Atlanta, GA:  5,500,000
  • Boston, MA:  4,700,000
  • San Francisco, CA: 4,500,000
  • Minneapolis, MN:  3,500,000
  • Portland, OR:  2,100,000
  • Las Vegas, NV: 2,000,000
  • Austin, TX:  1,900,000
  • Little Rock, AK:  720,000
  • Charleston, SC:  712,000
  • Savannah, GA: 366,000
  • Portland, ME:  203,000
  • Charlottesville, VA: 118,000

Chef’s Picks at The Ivy Inn

angelo 5

The Ivy Inn was the most recent entry into The Charlottesville 29.  As with all restaurants entered into The Charlottesville29, the restaurant guide for The Ivy Inn contains recommendations for what to order, including favorites selected by the restaurant’s chef.  Here is what Angelo Vangelopoulos, 2014 James Beard semi-finalist for Best Chef in the Mid-Atlantic, had to say about his picks at The Ivy Inn:

Warm Medley of amFOG Mushrooms

“I put this dish on the menu the very first night I cooked at The Ivy Inn, and it hasn’t come off since. It features two of my favorite local products, Caromont chevre and amFOG shiitake and oyster mushrooms, along with a few bits of smoked bacon, and balsamic vinegar.  A perfect balance of sweet, savory, acid and salt.”

Ravioli (variable based on the season)

“I absolutely love stuffed pastas, one of my favorite things to make. I learned ‘proper’ ravioli working for chef Roberto Donna many years ago, and I was excited to serve him some in my restaurant recently.  Right now we are making an eggplant and sheeps milk ricotta (20 paces) ravioli with a mushroom ‘bolognese’ sauce, mascarpone cream, sauteed greens and parmigiano.  Recent favorites include a braised Polyface chicken stuffed ravioli with stewed tomatoes and Rock Barn andouille sausage.”

Lemon Meringue Ice Box Cake

“Possibly the most requested dessert in our history, it too has become a mainstay on our menu. A layered dessert with a graham cracker crust, lemon curd, caramel sauce and cream, lemon cream, and topped with toasted meringue, served with a lemon oat cookie and vanilla sauce.  This blend of flavors and textures is hard to beat.”

Charlottesville Mt. Rushmore Chefs Dinner

mount rushmore chefs image

Drawing from photography by Jackson Smith.

The Charlottesville 29 and McGuireWoods LLP are pleased to present the Charlottesville Mt. Rushmore Chefs Dinner.

Last year, five chefs were named to the Mt. Rushmore of Charlottesville chefs for their extraordinary contributions to the Charlottesville dining scene: Craig Hartman, Angelo Vangelopoulos, Melissa Close-Hart, and the duo of Tim Burgess and Vincent Derquenne.  On April 13, the birthday of Charlottesville’s original gourmand Thomas Jefferson, these elite chefs will come together at The Space Downtown for a once-in-a-lifetime Charlottesville culinary experience, honoring their achievements.

After a reception of the chefs’ hors d’oeuvres, guests will sit down for dinner — a set menu of five courses, each prepared by a different Mt. Rushmore chef.   Wines will be paired with each course.

Best of all, proceeds from the dinner will help fight hunger, via the Blue Ridge Area Food Bank.  The money raised from the dinner will be enough to provide thousands of meals to the area’s hungry.

Tickets are $250 per person, and go on sale Friday, March 7, at 10 am EST.  Seating is limited, and only 100 tickets will be sold.

  • WHEN:        April 13, 2014, 6 p.m.
  • WHERE:      The Space Downtown, 210 W. Water St.
  • TICKETS:    $250 per person, all inclusive. Purchase yours here.
  • CONTACT:  charlottesville29@gmail.com