The Charlottesville 29

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

Tag: Barboursville Vineyards

06/15/2018

Five Finds on Friday: Jill Myers

jill

Today’s Five Finds on Friday come from Jill Myers, the certified Olive Oil Sommelier who does a great service for Charlottesville by bringing us some of the world’s best olive oils, from places like Umbria, Greece, Spain, Sicily, and Tuscany. Find these rare gems at The Spice Diva, Foods of All Nations, JM Stock Provisions, Beer Run, Mona Lisa, Greenwood Gourmet, Gabriele Rausse, Chestnut Oak Vineyard, Keevil & Keevil, C & O, MarieBette, and Lampo. “Each one has a story connected to it,” says Myers, “and a producer who is practicing stellar methods at every point of production.” For a deeper look at olive oils, save the date – July 15 – for a special seminar and tasting at The Spice Diva. Stay tuned for details. Myers’ picks:

1) Charcuterie Board and 2010 Petit Verdot at the Library at Barboursville Vineyards. “At the Library at Barboursville Vineyards, I love the elegant wine flights, charcuterie boards, and seasonal appetizers accented with estate grown vegetable and herbs. The warm Italian-style hospitality created by Alyson Foldvary and others at the Library makes this an incredibly unique and memorable experience.”

2) Dreams of Beirut Tea at Twisted Branch Tea Bazaar. “I love to cozy up during the cold winter months with a pot of Dreams of Beirut tea, a sweetened black tea with nuances of cloves and pepper. During the heat of summer, I like a rose milkshake garnished with petals on the quiet patio in the back. The drurrie/kilim pillows and the Middle Eastern style transport me to another place.”

3) Fromage Plate with Spanish Red at C & O Restaurant. “Although the bar for a cocktail is at the top of my list, the C&O patio is another favorite of mine. Dinner on the patio would include the fromage plate to start, followed by tuna crudo or beef carpaccio and ending with creme brulée. Wine, coffee or a digestive will never disappoint at the C&O.”

4) Viognier and Tim’s Fresh Bread with Olive Oil at Gabriele Rausse Winery. “The fresh bread that Tim Rausse bakes daily, paired with high quality Sicilian olive oil, while sipping Gabriele Rausse wines is a simple, yet beautiful tasting. This is a setting that causes one to slow down and enjoy the simple pleasures of good food and wine. I will return often.”

5) Qabuli Palow and Firnee at Afghan Kabob Palace. “I was introduced to this restaurant by Gabriele Rausse and have returned a number of times. The food is delicious. The bolanee kadu, maust-e-khiar soup, and naan are great for appetizers, followed by qabuli palow, chicken kofta and lamb tikka kabobs, and then firnee, a rose water and cardamom custard. My children love this restaurant and ask to finish up with the doogh, a yogurt shake garnished with mint. Writing this tonight, we may return this week!”

09/18/2015

Five Finds on Friday: Tyler Davis

Tyler

On Fridays, we feature five food finds from local chefs of personalities.  Today’s picks come from Tyler Davis, lead cheesemaker at Caromont Farm.  On Saturday, October 3, Caromont Farm is hosting its first ever farm dinner, featuring chefs Donnie Glass (Public), Curtis Shaver (Hamiltons’), and Brooks Tanner (The BBQ Exchange), with live music, a goat meet-and-greet, wine pairings, and more.  Davis’ picks:

1)  Margherita D.O.C. at Lampo Neapolitan Pizzeria.  “When it comes to pizza, I’m a purist. I don’t want anything but the classic combination of San Marzano tomatoes, basil, and mozzarella di bufala. Add a little smokey char from an 800 degree wood-fired oven, and you’ve got perfection.”

2)  Cheese Steak at Timbercreek Market.  “Whenever I find myself in town at lunch time, I try to swing by Timbercreek Market. Zach, Sara, and crew do an awesome job. The food is great, and this sandwich hits the spot. I crave it . . . even when I’m full. Simply delicious.”

3)  Black Cadillac from Albemarle Baking Company.  “I love the bread from ABC, but I’m a sucker for a good cookie. Oh, and chocolate. One (or two) of these is a great way to satisfy a sweet tooth. Way too easy to grab one of these on the go!”

4)  Cabernet Franc Reserve from Barboursville Vineyards.  “An excellent Virginia wine that finds a spot on the menu when I’m cooking for my wife at home. A little lighter than a cab sauv, herbaceous, and with notes of red fruit, this wine pairs great with a grilled filet or roasted chicken.”

5)  Red Row from Caromont Farm.  “I’ll admit, I’m a little biased, but I love this stinky cheese. Made from 100% grass fed, Jersey milk from Silky Cow Farm, this semisoft cheese has a pungent aroma with a lactic tanginess that is as unique as it is delicious. Melted over eggs for breakfast, on a sandwich at lunch, or by itself as a snack, it’s pretty much a staple in my diet.”

 

 

08/13/2014

Fossett’s Wine Dinner with Barboursville

Wine

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 Eater.com.

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.

 

 

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