The Charlottesville 29

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

Tag: Devil’s Backbone

Five Finds on Friday: Kay Pfaltz

Kay

Kay Pfaltz, left, with Sallie Justice.

Today’s Five Finds on Friday come from Kay Pfaltz, founder of the Nellysford legend Basic Necessities, which she now co-owns with Sallie Justice and Rosie Gantt. Since 1997, the cafe, wine and cheese shop has strived to offer “a taste of Europe in the Blue Ridge Mountains.” Pfaltz’s picks:

1) Mile 842 from Devils Backbone Brewing Company. “Sometimes all a wine shop owner wants is a good beer, preferably on tap, with a little patch of sunshine. Hike the AT, then hop off at milepost 842 for a well-deserved beer. Hoppy, with great flavor.”

2) Clean Green at The Juice Laundry. “Going to the other end of the beverage spectrum, I love anything The Juice Laundry makes. Sometimes I’m in the mood for Clean Green (kale, spinach, cucumber, celery, apple, parsley, ginger, and lemon), sometimes, Spicy Green, sometimes Rinse & Refresh, and always the nut milks, which are wonderfully addictive. I was thrilled when The Juice Laundry first opened and glad to see the rise of vegan restaurants. And you can slip over to The Juice Laundry after you’ve bought C’ville’s best and freshest (and mostly local) produce at Integral Yoga.”

3) Edmond Fallot Walnut Dijon Mustard at Feast! “Add a scoop of the walnut mustard to your vinaigrette, instead of plain dijon, and your friends start oohing and exclaiming: ‘Ahh, there’s a secret ingredient . . . oh, I know it . . . but what is it?’ Somewhat similar taste to using walnut oil but less pricy.”

4) Marinara D.O.C. Pizza at Lampo. “From antipasti to pizzas to their excellent and unpretentious wine list, Lampo is my go-to restaurant. The Marinara D.O.C. is pure, vegan, simple, and delicious. Next best thing to a ticket to Naples.”

5) Almond Pavé at Paradox Pastry. “When I returned to Virginia in the early 90s after more than ten years in Paris, good pastries, bread, and chocolates were the things I missed the most. Not all pâtisseries in Paris carried pavé aux amandes, but I’d buy one when I saw it. At Paradox, buy it by the slice, or do like I do now and buy the whole cake and freeze. Be forewarned, you may eat it so quickly, there’s no need to freeze. Moist, dense, and delicious. I eat chocolate after lunch and dinner (Hello, Gearharts) and, well, sometimes one just needs a change of pace. Four simple ingredients: almond flour, butter, sugar, and egg . . . so gluten-free, as they say, by default.”

pave

 

Five Finds on Friday: Nate Olewine

Nate

Today’s Five Finds on Friday come from Nate Olewine, Lead Brewer of Devils Backbone Brewing Company, which is set to release a new collection of collaboration beers with five breweries, called the Adventure Pack Collaboration Sampler.  Next Thursday at 6 pm, Kardinal Hall is celebrating the release of the impressive collection.  Details on the sampler and the celebration are here. Olewine’s picks:

1) The Hotness at Citizen Burger Bar.  “I eat hot peppers with everything.  Sometimes I just eat them by themselves.  This burger hits my scoville bill with the toppings:  jalapeno jack, sriracha mayo, and fresh jalapenos.”

2) Deep Fried Oreos at Jack Brown’s Beer and Burger Joint. “I come for the beer selection and I stay for the deep fried oreos (and of course, the burgers).  The dessert pairs really well with our Schwartz beer, a German style black lager.  I also like the eclectic decor which is rich with beer history.”

3) Otoro at Now & Zen. “I visited Japan last year and discovered a new found love for fatty tuna.  As soon as we came home to Virginia, we headed to Now & Zen to satisfy my craving.  Can’t go wrong with the octopus nigiri either. “

4) Duck & Oyster Gumbo at Rapture.  “My first visit to Rapture was with my wife for the Pig & Whiskey dinner.  We had an amazing night and the staff did a great job with the pairings.  We’ve been back for the Duck & Oyster Gumbo.  Cajun food is what got me into cooking at home, so I always seek out Big Easy inspired dishes.”

5) Pretzel with Obatzda Cheese at Kardinal Hall. “The first time I had Obatzda cheese was in Freising in Bavaria.  It’s a great accompaniment for the pretzels.  German beers have always been part of the inspiration behind what we brew at Devils Backbone, so I’m always seeking them out. Kardinal Hall has the best German beer selection in town. Prost!”

 

Devils Backbone Releasing Collaboration Sampler

Sampler

Jason Oliver has compromising photographs of some of the world’s best brewers.  He must.  How else could you explain the collection of talent  the Devil’s Backbone Brewmaster has assembled for the brewery’s new Adventure Pack Collaboration Sampler?  Surly Brewing Co., for one, is one of the most decorated breweries in the country.  And, the other four are stellar, too, including NoDa Brewing Company, Sun King Brewing Company, Wicked Weed Brewing, and the Northern hemisphere debut of Australia’s Thunder Road Brewing Company.  What makes them an extra special treat for area beer lovers is that none of these breweries’ beers are typically available in the Charlottesville market.

This Thursday, January 14, at 6 pm, Kardinal Hall is celebrating the release of the sampler pack, and it will be one of the few times the beers will be available on draft.  Oliver himself will be on hand to chat about the new beers, and throw back a few as well.  “We really enjoy the collaboration process,” said Oliver. “Creatively, as brewers we get to learn from each other, from recipe formulation to working with new ingredients and brewing techniques.”  A description of the 12-pack sampler:

Devils Backbone Brewing Company: Vienna Lager (5.2% ABV; 18 IBU) is amber in color with a subtle toasted caramel note and a smooth malty finish. Brewed using a combination of Northern Brewer and Saaz hops with Vienna, Pilsen, Dark Munich and Caramel malts and allowing five weeks for the lagering process and the flavors to fully develop.

NoDa Brewing CompanySession IPL (3.8% ABV; 60 IBU) a session India-style pale lager.  This highly sessionable, hoppy, crisp beer was brewed with Vienna malts, oats and a combination of Northern Brewer, Simcoe and Azacca hops.

Sun King Brewing CompanyAnother State of Kind (6.8% ABV; 68 IBU) a double dank cream-style ale.  Pale in color and loaded with Simcoe and Columbus hops, this beer is an unlikely marriage of a cream ale and a double IPA.

Surly Brewing Company:  Risen (8.4% ABV; 50 IBU) a coffee and oak, double brown ale.  This lavish brown ale was brewed with over 100 pounds of locally roasted coffee and was rested on oak for a toasted finish with extra complexity.

Thunder Road Brewing CompanyDouble Pacific Ale (8.4% ABV; 50 IBU) a strong Australian-style ale.  Pacific ale is an emerging style that uses fruiter hops grown in Australia and New Zealand, for this US brew the team used Aussie galaxy hops and a combination of malts for smooth, tropical notes.

Wicked Weed Brewing CompanySeven Summits (10.5% ABV; 20 IBU) an Imperial Stout brewed with ingredients inspired by the world’s famed Seven Summits.  This complex brew includes Coconut (South America’s Aconcagua summit), Cocoa (Africa’s Kilimanjaro summit), Blue-green Algae (Antartica’s Vinson summit), American Oak (North America’s Denali summit), Pink Himalayan Sea Salt (Asia’s Everest summit), Black Rye Bread (Europe’s Elbrus summit) and Wattle seeds (Australia’s Mt. Kosciuszko summit.)