The Charlottesville 29

Where to eat in Charlottesville

Tag: Foods of All Nations

12/04/2015

Five Finds on Friday: Jenny Paurys

On Fridays, we feature five food finds from local chefs and personalities.  Today’s picks come from Jenny Paurys, author of The Virginia Table, the new book about Virginia’s great food and drink created by Our Local Commons in collaboration with Early Mountain Vineyards. You can still order copies for delivery by Christmas at virginiatable.com.  Paurys’ picks highlight some of her favorites from the book:

1)  Hop Cider from Potter’s Craft Cider.  “The cider chapter showcases ciders from across the state, and Potter’s Craft chose to highlight their new Hop cider. I admit, I was both curious and nervous to try it. Cider is my jam, and I wondered how hops, which I am not particularly fond of in beer, would affect my beloved Farmhouse Dry. The answer: perfection. Floral, aromatic, divine. I grab mine from Beer Run.”

2)  McLaurin from Spring Mill Farm. “Spring Mill Farm is the artisan featured in the cheese chapter. HB Hunter is creating some excellent goat’s milk and cow’s milk cheeses at his farm in Concord, Virginia, near Lynchburg. The pimento chevre is addictive, and the McLaurin — a tomme — makes my toes curl. Cheesemonger Nadjeeb Chouaf at Timbercreek Market can hook you up with this goodness.”

3) Andouille Sausage from JM Stock Provisions. “The meat chapter includes a list of artisanal butchers across the Commonwealth, and products they carry that are raised in Virginia. Charlottesville’s JM Stock chose to highlight their 60 rotating varieties of house-made sausage, featuring pork from Autumn Olive Farms. I am especially fond of the Andouille, which has a full, yet balanced flavor.”

4)  Oysters at ROCKSALT.  “Each chapter includes chef-authored recipes, and for the wine chapter, ROCKSALT Executive Chef Dylan Allwood created oysters three ways — baked, fried and raw, each paired with white and sparkling wines from Virginia. The Rappahannock River Oysters served at ROCKSALT are a fabulous example of how Virginia producers can leverage the state’s natural resources to produce incredible food and support rural communities.”

5) Three-Grain Pancake Mix from Woodson’s Mill.  “For the grain chapter, we visited Woodson’s Mill in Nelson County, where they are producing flours, cornmeal and grits from Virginia-grown grain. Their pancake mix includes wheat, corn and buckwheat — the latter grown at Steadfast Farm, just south of town. My children love pancakes, but if you had asked me if they would ever eat anything labeled “three grain” I would have questioned your sanity. Yet, when I brought home a bag and whipped up a batch, they ate every last morsel. The pancakes are rich and so very satisfying, even the baby loves them. I get the mix from Foods of All Nations — and I now make a double batch each time, so I have a better chance of scoring one or two for myself.”

04/25/2014

Five Finds on Friday: Rachel Willis

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On Fridays, we feature five food finds selected by local chefs and personalities.  Today’s picks come from Rachel Willis, a New England Culinary Institute alum whose resume reads like a greatest hits of Charlottesville restaurants over the last few decades: Metropolitain, Continental Divide, L’Avventura, and Executive Chef of Clifton Inn.  Willis now runs Black Twig Farm with her husband, and also the much-acclaimed Cakes by Rachel.  Willis’ picks:

1)  Drunken Noodles with Beef at Pad Thai.  “The first time I went to Pad Thai was shortly after they opened.  I was eight months pregnant and with three other very pregnant friends. We devoured half the menu and were in ecstasy.  Within an hour of my son being born, I was begging my mother to go get me this dish.  Nothing ever tasted better.”

2)  Lobster Roll from Foods of All Nations.  “When in town doing the mad errand dash, I more often than not find myself stopping for this quick lunch. Theirs is the best to-go sushi in town. And the lobster roll is my favorite!”

3)  Orange Martini at Fardowners.  “Order only one . . . trust me.”

4)  Bratwurst and Fall Sown Spinach from Double H Farm.  “Richard was a close friend and I will miss him dearly.  What a blessing Ara and Gayane are here to carry on what he started.  The brats are perfect and if you are lucky enough to get some of the spinach they have right now, saute lightly and they are perfect together. Their soil grows great greens.”

5)  Princess Cake from Albemarle Baking Company.  “I haven’t had a slice in a long time, but I still hear it call to me all the way out here in Crozet.  There are some combinations that are just perfect.”

11/01/2013

Five Finds on Friday: Bill Justus

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On Fridays, we feature five food finds selected by local chefs and personalities.  Today’s picks come from Bill Justus, Executive Chef of The Boar’s Head Inn, which this weekend is hosting the Charlottesville Men’s Pro Tennis Challenger, with Somdev Devvarman and several other Virginia tennis stars, among other pros.  Justus’ picks:

1) Linzer Cookie at Foods of All Nations.  “Beautifully decorative sandwich cookies.  Great store with an extensive selection of choices, and knowledgeable, helpful, and courteous staff.  A Charlottesville institution for more than 50 years.”

2)  Spicy Chicken Wings at Fardowners.  “The essence of pub fare.  Good vibe . . . comfortable, relaxed atmosphere.  Friendly, attentive service.  The beer doesn’t get much more local than at Fardowners.”

3)  Burger at West Main.  “Unfailing.  Burgers are always hardy and flavorful.”

4)  Enchiladas Camino at Baja Bean Co.  “The shredded meats and the perfectly melted queso blanco sprinkled with fresh cilantro.  Good place for a quick lunch.  Always fresh and consistent.”

5)  Pizza at Fabio’s.  “Pizza is always on the mark.  Again, a great place for a quick meal.  Lots of parking, casual dining with indoor and outdoor seating.”