The Charlottesville 29

Where to eat in Charlottesville

Tag: Hamiltons’

05/16/2014

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.”

 

08/02/2013

Five Finds on Friday: Matt Boisvert

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On Fridays, we feature five finds selected by local chefs and personalities.  Today’s picks come from Matt Boisvert, who is leaving his acting sous chef position at Tavola to re-unite with chef/owner Dean Maupin at C&O.  Years ago, Boisvert worked under Maupin for four years at Clifton Inn.  Boisvert’s picks:

1)  Falafel at Blue Ridge Country Store.  “They make it daily and it is shaped like a cookie, usually by the salad bar.  It’s the best in town, and usually my number one choice for lunch downtown.”

2)  Shrimp Tempura at Kabuto.  “It’s always very well prepared and different from regular tempura because they dredge the shrimp in tiny flakes so its extra crispy.  I always get a side of Japanese mayo.”

3)  Grilled Cheese Sandwich and Tomato Soup at C&O.  “I’ve been eating this tomato soup in one form or another for years, and nothing beats this and a Makers and ginger after a long day.”

4)  Pastry Basket for brunch at Hamiltons’.  “Curtis and his team are killing it lately and sometimes they fry Cronuts (croissant donuts) for the pastry basket.  Enough said.”

5)  Heaven Sandwich at BBQ Exchange.  “This sandwich is the real deal, and you can’t find better people than Craig, his wife, and his team to support.  Worth the drive!”

06/21/2013

Five Finds on Friday: Brooks Tanner

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On Fridays, we feature five finds selected by local chefs and personalities.  Today’s picks come from Brooks Tanner, who recently rejoined chef Craig Hartman at Barbecue Exchange, after previous stints with him at Fossett’s restaurant and The Statler Hotel.  Tanner’s picks:

1)  Sunday Brunch at Hamiltons’.  “Chef Curtis Shaver and his kitchen ninjas reinstated an old tradition lost to Hamiltons’: Sunday Brunch.  And boy, I am excited he did.  The Grilled Ashley Farms Chicken Breast Sandwich on Housemade Ciabatta with Pimento Cheese, House Pickles, Arugula and Brown Sugar Cured Bacon is super solid.  I also indulge in the Wagyu Corned Beef hash as it is a killer side.  Abby’s scones are a hidden gem that I have not been able to find in any bakery around town.  They are in fact the best I’ve ever had.  Sorry Mom.”

2)  Chicken Liver Pate with Cabernet Sauvignon jelly, house-cured pickles and toast at Pippin Hill Farm & Vineyards.  “Chef Amalia’s pate is better than the view from the patio.  Her old-school ‘ass-kicking’ approach to food inspires me every time we chat.”

3)  Sally’s Sazeracs at the Glass Haus Kitchen.  “These are a treat.  They consist of Sazerac Rye Whiskey, Absente Absinthe, Peychaud’s bitters, simple syrup and orange rind.  They will ease your mind after a long day in the hospitality biz.  I hate to write about the Glass Haus and not mention the food.  It is amazing and the menu reflects only the very best of what’s to offer. It changes frequently and is very foodie!  I never know what will be served that evening but it always exceeds even the highest of expectations.”

4)  Jalapeno Lime Cream Cheese at Bodo’s.  “It is ridiculous.  You can really put in on anything, it’s that good.  For myself, I go with the Everything Wheat Bagel BLT.  Sometimes I go back later and get a Everything Wheat Bagel with Chicken Salad, tomato and sprouts.  There is something magical about that particular cream cheese that keeps me yearning for more.”

5)  Family Meal at Palladio Restaurant.  “This is an invite only, exclusive, VIP secret to people in the know.  Luckily, I am one of those people (and now you are too).  Chef Melissa’s family meal at Palladio is insanely good.  Although it is for staff only at a certain hour daily (that I can not reveal), served in the kitchen – standing room only, I find myself planning my visits to her exactly at this moment.  I can’t help myself, I would eat there everyday if I could.  There are no limits as to what she prepares for her staff but it is a fringe benefit that should not be overlooked.  Oh, and her pecan-sticky buns are spot on.  And the best part, somehow I get the friends and family discount!! Thanks Mel!!”