Brookville Enters The Charlottesville 29
The next entry into The Charlottesville 29 is Brookville. If there were just 29 restaurants in Charlottesville, we would want Brookville to be one of them. Why? See our guide to Brookville.
The Charlottesville 29
Where to eat in Charlottesville
Tag: Brookville
03/21/2014
Five Finds on Friday: Emily Pelton
On Fridays, we feature five food finds selected by local chefs and personalities. This week’s picks come from Emily Pelton, Winemaker at Veritas Vineyards and Winery, who next week, on March 31, will be part of a very special event at Clifton Inn: the Women in Wine Dinner. It will feature six courses of chef Tucker Yoder’s food paired with wines from Pelton, Kirsty Harmon of Blenheim Vineyards, and Pamela Margaux of Margaux and Company. The menu looks fantastic. Call 434-971-1800 to reserve your spot. Pelton’s picks:
1) Chirashi and a Hendricks Dirty Martini at the bar at TEN. “My favorite quick, de-stress dinner.”
2) Burger and Blanc de Blancs at Brookville. “It is outstanding and creative, and perfectly balanced, even in its over-the-top nature. My favorite meal to share with a friend and a bottle of Thibaut–Janisson, Cuvee D’Etat 2008.”
3) Fried Chicken and a Hangar Hound at The Whiskey Jar. “It’s my favorite comfort food on the mall. I love Will Richey’s passion for good traditional recipes, and his passion for local and fresh.”
4) Bangkok Mussels at Public Fish & Oyster. “One of my new favorite dishes. There is possibly no better meal than moules frites, and they do a great job of keeping it classic with a really flavorful twist.”
5) Fried Oysters and Barboursville Pinot Grigio at Three Notch’d Grill. “A wonderful combination of savory crunchy friedness and fresh zestiness.”
09/25/2013
James Beard Local Dish: Brookville’s Slow Roasted Pork Belly
Today is another article in our series on James Beard Foundation’s Taste America Local Dish, where six Charlottesville area restaurants are joining other top spots around the country in creating a dish for their September and October menus that conveys their local cuisine. One dollar from the sale of each local dish will go towards the educational efforts of the James Beard Foundation. Next up is Brookville, owned by chef Harrison Keevil and his wife, Jennifer.
Keevil’s Local Dish is Slow Roasted Pork Belly with apple compote, cilantro, jalapeno, and peanuts ($25). The pork belly is from Timbercreek Organics, the apple and jalapeno are from the Local Food Hub, and the cilantro is from Manakintowne Specialty Growers. So, what makes this dish convey our local cuisine? In Keevil’s own words:
What is more Virginian then a Majestic Heritage Breed Pig? That is why I decided to use pork, and chose belly because it is my favorite cut. I added peanuts because back in the day pigs were used to go through the peanut fields, after harvesting, and till the land for the next crop in the rotation. Also, going to my grandaddies’ farm when I was a child we were surrounded by peanut fields, so this ingredient holds a important place in my heart. I added apples because we are getting into fall, which is apple season here in Virginia. When I was a child growing up in Virginia, one my favorite dishes that my mother cooked was pork chops and apple sauce — so again another food memory close to my heart. I included cilantro and jalapeño, which might not scream Virginia, but were cultivated in its soil so thus have a place in this dish. Also, they help cut the richness of the belly.