The Charlottesville 29

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

Tag: Five Finds on Friday

Five Finds on Friday: Becca Lesnoff

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Today’s Five Finds on Friday come from Becca Lesnoff of Brasserie Saison. Lesnoff is a Board Member of Red Shoe Cville, the fundraising branch of Ronald McDonald House, which is hosting the Battle of the BBQ, Saturday, October 26 at Champion Brewing Company to determine which of our area’s top barbecue joints makes the best barbecue. For details and tickets, go here. Lesnoff’s picks:

1) That’s My Yam or The Solid on corn tortillas at Brazos. “It is one of my favorite taco shops in one of my favorite areas of town. I feel like I am back in Asheville when I sit down outside of Brazos surrounded by art at IX. It’s a first choice to meet friends for lunch and bring my pup.”

2) Honey, Sausage, Goat Cheese and Egg Hand pies at The Pie Chest. “These breakfast/anytime meals are perfect when I am running around and need something hot, delicious and totally unique. I am often sent on a Pie Chest run from the staff at Brasserie, as it is something we all agree that we love.”

3) Frijoles Pupusas at Super Amanecer. “This place is truly a secret that I stumbled upon while looking for pasilia chillies for my partner, Jacob, to make homemade tamales. This has become a favorite after playing disc golf in Charlottesville.”

4) Crispy Scallops at Brasserie Saison. “I know it sounds like a cop-out to go with a dish from a restaurant I work at, but I feel like it should actually speak so much louder. This is the original dish that we opened the restaurant with that comes with the most delicate celery root puree, rice flour seared scallops, julienne celery root and benne seeds. It just came back onto the menu and I know that I am not the only person who is stoked.”

5) The Heavy Hand at Dr. Ho’s Humble Pie. “This is one perfectly greasy pie layered with sopressata, capicola, italian sausage, onions, mushrooms, basil, and three cheeses. Their signature Dr. Ho’s ranch and a cold beer are the only things necessary to complete this indulgence. Another disc golf tradition after Jacob and I play a round at Walnut Creek.”

scallops

Five Finds on Friday: Scott Meynig

Scott

The Charlottesville food community suffered a great loss this week. From Food and Beverage Director at Keswick Hall to Operations Manager for Pippin Hill and Red Pump Kitchen, Scott Meynig wore many hats over the years, but none he enjoyed more than father and husband in his family’s baking business. In celebration of Meynig’s life, Family Ties & Pies will be open for business at tomorrow’s City Market, as it is every Saturday.

Meynig’s passing leaves a pie-slice sized hole in the heart of the Charlottesville food community. In tribute to Meynig, today’s Five Finds on Friday are some of his favorites, as remembered by friends and family.

1) Breakfast Brioche from Family Ties & Pies. “My fondest memories of Scott and food always lead me back to Family Ties & Pies breakfast brioche. It always made me smile to see him snacking on one as Donna and I would join him and reminisce about the four years that we worked together in Fossett’s and Keswick Hall. He was one of the finest hospitality leaders that I have ever worked with, but more than that, he was a true friend.” – Craig Hartman 

2) Fall Wood-fired Pizzas at Pippin Hill Farm & Vineyards. “Every year Scott was enthusiastic when we started our Fall wood-fired pizza offerings at Pippin Hill. He checked first thing on the shift for each week’s offering and raved about them all, from the simple Three Cheeses to Hen of the Woods Mushroom and Basil. For Scott, it marked a seasonal equinox moment.” – Dean Porter Andrews and Lynn Easton

3) Chipotle Chocolate Gelato at Splendora’s Gelato. “Anytime Scott walked through the door at Splendy’s, I knew he was going to go straight for the bottom right corner of the first case, where Chipotle Chocolate would be if we were offering it. He would always cluck his disappointment if we were out, but get a small or a medium of other flavors anyway. There was one day where I had a front of house shift but the Chipotle Chocolate was going to be made as soon as I was through. Of course, he came in an hour too early. So, I brought him a cup to Red Pump as soon as it came out of the machine. What a great laugh that was. I’m going to make some Chipotle Chocolate today.” – PK Ross

4) Guests and Staff at Keswick Hall. “Scott really seemed to have no favorite dishes, just favorite guests and staff. He rarely sat down for a meal but would gather with the cluster of Keswick employees over lunch or dinner, dishing out amazingly creative one-liners with a marksman’s precision. He spent a lot of time meeting with the staff, individually or in groups, constantly endeavoring either to enhance the scope of their professional abilities or to give intelligent counsel on their domestic squabbles. When Scott was running the banquet department I loved to throw him ‘ringers’ that would challenge him. Scott: ‘Did you really promise the bride that the groom could ride in on a white horse dressed in armor’? I would just reply that I was trying to up-sell the event. Scott: ‘The horse and armor are fine but where are we going to get a lance?’
Scott really enjoyed our weekly wine-trainings and it was the only time he really sat and relaxed. One week we were doing New Zealand Sauvignon Blancs and, as usual, I was coaxing the staff to come up with appropriate descriptors. Scott blurted out that he though they tasted like cat pee. That was a common remark, I stated. Scott replied that they all tasted like a cat’s pee and wondered if the cats were all from the same family? There was never a dull moment with Scott and sometimes those moments were long and arduous as he worked late into the night making sure that a particular rehearsal dinner ended correctly. And then, next morning, at the City Market he was there early, sometimes napping on the back of the car, but always ready to jump up to greet a friend or help his family sell their pies and ties.” – Richard Hewitt

5) Coconut Custard Pie from Family Ties & Pies. “Scott was an extraordinary team player, peacemaker and darn good all around nice guy in his life and in the culinary world. Loved by so many, he always was ready, willing and able to help in the kitchen of our business, Family Ties & Pies. I am at a loss of words but he was my best friend, the father of our amazing children, a lover of fine dining, mentor to countless young restaurant workers, and the ultimate peace and pie maker. We love and miss you.” – Lynette, Chelsea and Max Meynig

Pippin Hill welcomes the food community, friends, and family to a memorial service in celebration of Scott Meynig’s life, Tuesday October 8 at 5:30 pm. RSVP requested.

 

Five Finds on Friday: Kathryn Saul

Saul

Today’s Five Finds on Friday come from Kathryn Saul, of Vivace. Saul’s Picks:

1) Chorizo Tacos and Shrimp Tacos at Al Carbon. “You get four to an order, so I always get two of each. Al Carbon is a family favorite and I swear we are there at least every other week. I always get the spicy green salsa to go with it. Delicious.”

2) Panang Curry at Thai Cuisine & Noodle House. “I get chicken and medium spice. Something about the coconut curry sauce with the green peas is my comfort food. They have such a delicious and diverse menu that there is always something for everyone.”

3) Bacon Cheeseburger at Riverside. “This is probably my favorite thing/place to eat.  Everyone is so welcoming the food is everything you want it to be.”

4) Charred Carrots at Oakhart Social.  “I have to get these every time I go and honestly I do not love cooked carrots, and would have never ordered these on my own if it wasn’t for the sharing plates there, but now I’m hooked. Those sweet and spicy pecans with the buttermilk ranch are the perfect combination.”

5) Tortilla Espanola at MAS Tapas. “Thinly sliced, perfectly cooked potatoes and egg with crusty bread and the crunch of sea salt. Melts in your mouth. MAS is a favorite date night spot and it is so hard not to get everything on their menu.”

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