The Charlottesville 29

Where to eat in Charlottesville

Tag: Caromont Farm

05/01/2015

Five Finds on Friday: Lee Hendrickson

Lee

On Fridays, we feature five food finds selected by local chefs and personalities. Today’s picks come from Lee Hendrickson, the new head chef of Red Pump Kitchen.  Hendrickson’s picks:

1)  Tuna Carpaccio at Now & Zen.  “The amount of flavor balance in this dish is so in-sync, and the wasabi vin pulls it all together.”

2)  Elote con Mayonesa at Al Carbon.  “Street food done right is so simple but so tasty.”

3)  Croque Monsieur at Pippin Hill.  “A grilled cheese sandwich is already a win for me, and the salt cured ham and the sweet onion jam really make it their own.”

4)  Chevre from Caromont Farm.  “So rich and creamy and consistent. I love this cheese and love using it in different ways on my menu.”

5)  BBLT at BBQ Exchange.  “With two types of bacon, how can you go wrong? Great place, great people, and great food.”

05/16/2014

Five Finds on Friday: Jeanette Peabody

Jeanette Peabody

On Fridays, we feature five food finds selected by local chefs and personalities.  Today’s picks come from Jeanette Peabody, the former Hamiltons’ chef who now runs the kitchen of the new Oakhurst Inn, adjacent to UVa’s South Lawn.  The Inn serves breakfast to guests and the general public seven days a week from 7 – 10 am, with coffee service until 2 pm.  Parking is extremely limited, so it’s best to walk over for now.  Peabody’s picks:

1)  Spicy Italian Sausage from Double H Farm.  “It’s highly seasoned with lots of fennel and perfectly salted. Packs a serious punch and you can create any meal out of it. I used to buy it from my favorite farmer Richard Bean and thank goodness Ara is carrying on the recipe. You can buy it from him at the City Market.”

2)  Eating at the Bar at Hamiltons’.  “It’s the best bar service in town. You won’t get treated better by anybody than Daniel Page. Curtis has a real knack for home-made pasta. We’re still dreaming about the gnocchi he and Hannah made for the Hill & Holler dinner at Montalto.”

3)  Margaritas at Mono Loco. “Mike Lewis is the consummate comic host. On a whim he will create a new margarita with seasonal ingredients. I like the spicy cucumber.”

4)  Red Row cheese from Caromont Farm. “This melty deliciousness made such an impression on me I immediately decided to use it on the baked eggs at Oakhurst Inn. I need to have it close by at all times.”

5)  Thai Mussels at Public Fish & Oyster. “I’ve only been there once but it’s my new favorite place for now. You can do an oyster tasting starting with a briny Virginia people-pleaser leading up to a full-flavored Katama Bay. Chef Matty’s Thai Mussels are amazing.”

 

11/15/2013

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.”