The Charlottesville 29

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

Tag: Barefoot Bucha

Five Finds on Friday: Stuart Madany

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On Fridays, we feature five foods finds selected by local chefs and personalities.  To mark the first day of Virginia’s Cider Week, today’s picks come from Stuart Madany, cidermaker at Castle Hill Cider.  On Saturday November 23, Castle Hill Cider will host Cider Fest 2013, from 11 am to 5 pm, featuring cider tastings, food by area chefs, and music by Love Canon.  Madany’s picks:

1)  Apple Kraut from Farmstead Ferments. “Naturally fermented red and green cabbage, apples and a spice blend including allspice and juniper.  Crunch, tang, and aromatics.  Surprisingly addictive.”

2)  Esmontonian from Caromont Farm.  “An aged raw goat’s milk tomme cheese. Wonderfully nutty and complex.  Artisanal comfort food.”

3)  Red Curry at Lime Leaf. “I find Thai food to pair wonderfully with cider, and this is one of my local favorites.”

4)  Homemade Salad with Roasted Beets and Arugula from Bellair Farm and vinaigrette made with cider vinegar from Virginia Vinegar Works.

5) Elderflower Sunrise kombucha from Barefoot Bucha.  “Great balance, delicious, sustainable.”

Five Finds on Friday: Penn Webster

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On Fridays, we feature five food finds selected by local chefs and personalities.  Today’s picks come from Penn Webster, sous chef of The Ivy Inn Restaurant.

1)  Cheeseburger at Riverside Lunch.  “I order mine with chili, onions, mustard, and slaw. That is ‘all the way’ where I come from in North Carolina, and Riverside does it right on.  You have to order a basket of fries and onion rings to share at the table.  Plus, the nice lady writes on your cup what drink you are enjoying with your meal!”

2)  Spanakopita from Mr V’s Kitchen.  “I have been eating Mr V’s wonderful pastry for years.  I just don’t tire of it ever.  On special occasions, he makes lahanodolmades, meat-stuffed cabbage rolls. They are 100 percent awesome. Plus, he makes a mean pizza as well.”

3)  Rock Barn Bratwurst and Barefoot Bucha Cherry Root at the Lockn’ Festival.  “Odd combo for sure, but at Lockn’ it just seemed right.  It kept me going for four days of fun and working the festival.”

4)  Tacos at La Michoacana.  “It really doesn’t matter what type of tacos you order.  They all taste good, and I end up smothering them with fresh hot salsa out of the squirt bottles anyway. It is cheap and tasty.  And, remember to bring cash.”

5)  Chicharron en Salsa Verde at El Tepeyac. “Not something I would recommend eating everyday, but it is so good and spicy. I think I broke out in a sweat last time I ate it.”

Five Finds on Friday: Ethan Zuckerman

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Ethan Zuckerman, with son Galen.

On Fridays, we feature five food finds selected by local chefs and personalities.  This week’s picks come from Ethan Zuckerman, of Barefoot Bucha, which has just released a new kambucha flavor.  “The Cherry Root,” made from dark cherries and sasparilla, is said to be reminiscent of a smooth cherry root beer.  On Thursday, April 11, Zuckerman will appear at the Blenheim Artisan Series, where he will discuss the art of fermentation.  Zuckerman’s picks:

1)  Ragu Bolognese at Bella’s. “Add the house salad, the calamari fritti, and a bottle of Italian red. You’ll definitely have leftovers.”

2)  Datil con tocino (bacon-wrapped dates) at Mas Tapas. “Sweet, savory, sizzling slow food.”

3)  Pork Gyoza at Now & Zen. “Try them with the spinach and eggplant dish and a roll or two.”

4)  Pastrami & Swiss on an Everything Bagel at Bodo’s. “Don’t hold the mustard, horseradish, and lettuce.”

5)  South Side of Heaven crepe at The Flat. “Local sausage from the awesome folks at the Rock Barn, spinach, and cheese–super filling, local ingredients, and under $10.”