The Charlottesville 29

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

Tag: Forage

Five Finds on Friday: Megan Kiernan

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Today’s Five Finds on Friday come from Megan Kiernan, Product Development Chef of Feast! and founder of the roaming dinner series Forage. The next Forage event is Cocktails with the Kennedys, March 10 and 16 at Estouteville, the “Camelot of Albemarle County.” Details and tickets here. And, to receive updates about future events, register here. Kiernan’s picks:

1) Funghi Pizza at Lampo. “I’m a sucker for all things mushroom. As a forager, mushrooms are by far my most prized discovery out in the woods. Lampo’s pizza is the perfect combination of cheesy mushroom goodness on that irresistible Lampo crust.  I love many items on their menu, but the Funghi Pizza is the one item I order every single time I go.”

2) Salmon and Avocado Rolls at Tokyo Rose. “While there aren’t a lot of bells and whistles with these rolls, they are endlessly satisfying and delicious. The sushi chefs  do a wonderful job of balancing the rice quantity to the salmon and avocado, and the quality of the fish is always great. As a native of Charlottesville, I’ve been a longtime fan of Tokyo Rose, although I was never cool enough to go to the punk shows in the basement when I was growing up.”

3) King Trumpets, Blue Oysters and so many more mushrooms from Mush Luv. “I first met Charlie as a teacher in a mushroom foraging class at Living Earth School. He and Nina forage and grow mushrooms, and they seek out local species to clone, so the mushrooms that you buy from them are incredibly special. They’ve introduced me to many delicious mushroom species, and they’ve inspired me to dig deeper in my own mushroom foraging.”

4) Greek Goddess Dressing from Feast!. “When I started at Feast eight years ago, this was already an item they made in house. It’s one of the most versatile dressings I know.  I dilute it with water and rice wine vinegar and use it as a salad dressing, I toss farro or rice in it and serve under chicken or fish, and it’s a great dip for vegetables or tortilla chips. The ways to use it are infinite. Eight years in, and I still go back for seconds every time we sample it.”

5) Pelure de Pomme, Hewes Crab and Farmhouse Dry Potter’s Craft Cider from The Cider Garden at the Bridge. “Potter’s Craft Cider has been a long time favorite of mine.  Full disclosure, I did marry one of the owners, Tim Edmond, but I was a big fan of his products long before we were dating. Tim and Dan started their business right around the time I returned to Charlottesville, and I was an uber fan of their super dry, refreshing ciders straight out of the gates. That I know have a lifetime supply of cider at my fingertips is an enormous perk of the marriage!”

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Mush Luv mushrooms

Five Finds on Friday: Dan Potter

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On Fridays, we feature five food finds selected by local chefs and personalities.  This week’s picks come from Dan Potter, co-owner of Potter’s Craft Cider, which recently released their second varietal, the Oak Barrel Reserve.  Aged in apple brandy barrels for 4-6 months, the Reserve develops vanilla, caramel and toasted oak flavors.  Less than 200 cases were bottled, so get it while it lasts.  Potter’s five picks:

1)  Southside of Heaven at The Flat. “An eye-opening experience to what a crepe can be.  Perfect after a long night out, big enough to feed two, but usually gone before anyone else gets a taste.”

2)  Freedom Ranger Chicken from Free Union Grass Farm.  “These birds are very active and run around more than a standard Cornish Cross.  Any way you choose to cook it, they have the tastiest thighs you will ever try.”

3)  Hemingway’s Paris by Forage.  “I’m very excited for the next dinner from Megan Kiernan and Justin Stone, the curators of Forage.  These two put together more than just an incredible meal – they create ‘holistic occasions meant to be enjoyed by all the senses.’  Every part of the experience is worth savoring.”

4)  The Horny Goatburger at Black Market Moto Saloon.  “Organic spiced goat with avocado, bacon, Gouda and cilantro lime sauce – what else is there to say?”

5)  Fried Chicken with Collards at The Whiskey Jar.  “Simple, but delicious.  This is a staple meal done well.  It’s always nice to enjoy at the end of a long week alongside a cold drink.”

Five Finds on Friday: Tim Edmond

On Fridays, we feature five finds selected by local chefs and personalities.  In honor of the recent Virginia Cider Week, today’s picks come from Tim Edmond, co-owner of Potter’s Craft Cider, which, in its short existence, is already winning praise far and wide. Edmond’s picks:

1)  Soft Pretzel at Early Mountain VineyardsIf you haven’t ventured to Madison to check out this winery, the soft pretzel is reason enough.  They also have an awesome selection of Virginia wines and partner with wineries from across the state.  The fact that it is beautiful, they are steadfast supporters of Virginia wine and have committed to donate all profits to the Virgina wine industry, those are good reasons to check it out too.

2)  House-made Sorghum Butter at The Whiskey JarI could eat it by itself but usually put it on hush puppies or ham biscuits.  Love this place, love the food and the understated local ingredients.

3)  Goat Pasanda at Milan.  I order this extra spicy with garlic naan.

4)  Ginger Kombucha from Barefoot Bucha with a Hot Donut from Carpe Donut.  A favorite Saturday morning ritual is to walk the dog to Carpe Donut.  The kombucha is awesome and I love that you can also find Barefoot Bucha on draft at places like Blue Mountain Brewery, Whole Foods, and The Whiskey Jar.

5)  Dinner at ForageThis is a ridiculously awesome supper club from chefs Megan Kiernan and Justin Stone. They cook some of the best food in Charlottesville that is either foraged, bought, or bartered from local sources.