The Charlottesville 29

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

Tag: Double H Farm

Five Finds on Friday: Diane Burns

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Photo by Andrea Hubbell

Today’s Five Finds on Friday come from Pippin Hill Farm & Vineyards Horticulturist Diane Burns, who has expanded Pippin Hill’s flower beds and added new varieties just for a Cut Flower Workshop, July 23 at Pippin Hill. After a tour of Burns’ gardens, guests will learn how to harvest, handle, and arrange flowers, using the sustainable flowers from Burns’ gardens. Next, guests will take their arrangements to the Reserve Room Veranda to enjoy a chef’s lunch featuring vegetables from Burns’ garden, with plenty of Pippin Hill wine. Each guest will take home their floral arrangement. Tickets and info here.

Burns’ picks, which include her favorite local foods from Charlottesville City Market and beyond, particularly for summertime grilling:

1) Kielbasa from Double H Farm. “I love their smoky kielbasa flavored with garlic and spices. It is fantastic with grilled peppers.”

2) Carmen and Escamillo Peppers from Bellair Farm. “There are lots of vendors that sell produce at the market, but I like visiting with Jamie, and his friendly crew of folks, for the freshest produce. I buy the Carmen and Escamillo peppers to pair with kielbasa.”

3) Ginger Jam from The Farm at Red Hill. Wendy and Richard do a great job with dips and sauces, and their new line of ginger jam is the perfect addition when preparing grilled pork tenderloin. I first discovered The Farm at Red Hill at the Charlottesville City Market, and while the team no long participates in farmers’ markets, their goods can be found at The Great Valu in Crozet, Foods of All Nations, Whole Foods and the Barracks Road Harris Teeter.”

4) Tulip Poplar Honey from Elysium Honey Company. “We actually just added an apiary at Pippin Hill, so honey is on my mind. I love to brush the honey on thick slices of pineapple — grilling it lightly, just to show the grill marks. Yes, it really is all about the grill marks.”

5) Chocolate Pecan Pie from Family Pies & Ties. “Lynette’s Chocolate Pecan Pie is to die for. I prefer to eat it straight from the pie pan. It’s made with love and lots of chocolate. We can’t get enough of their baked goods.”

Five Finds on Friday: Dave Fafara

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On Fridays, we feature five finds selected by local chefs and personalities.  This week’s picks come from Dave Fafara, owner of Shenandoah Joe and diving coach.  For a limited time only, Shenandoah Joe is currently roasting some pretty special micro-lot coffees from Costa Rica, Honduras, and El Salvador.  Snatch them up before they are gone.  Fafara’s picks:

1)  Pickles at Barbeque Exchange.  “I ask for a smorgasbord of each type as I’m chowing down a brisket sandwich.”

2)  Jack’s Java Espresso Stout from Three Notch’d Brewing Company.  “A blend of my two favorite beverages, beer and joe.”

3)  Sausage from The Rock Barn and Bacon from Double H Farm at the City Market.  “Add Frankie’s tomatoes and peppers, yum!”

4)  The Lunch Special at Harris Teeter.  “6 inch sub, bag of chips, and sweet tea for $4.99.  Perfect for me as I go from pool to pool.”

5)  Patatas Riojanas at MAS Tapas.  “It’s like Lay’s potato chips, you can’t have just one. Chorizo potato hash with an egg on top. Not always on the menu, but when it is, gotta have it.”

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.”