The Charlottesville 29

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

Tag: Ian Boden

Ian Boden to Cook at James Beard House

Boden

Our area’s dining continues to rack up the accolades.  Ian Boden has joined the list of area chefs to be invited to cook at the James Beard House, a much-deserved honor.  He will appear on February 2, 2015, for an evening titled “The Mighty Virginia Shack”, after his Staunton restaurant.  His menu, below, looks like it might be worth traveling all the way to New York.  Our favorite part may be that all of the wine and cider pairings come from Virginia.  Bravo Ian!

MENU

 

  • Hors d’Oeuvre

    • Buttermilk Biscuits with Chicken Liver Mousse and Concord Grape Jelly
    • Rappahannock Oysters with Pickled Salsify–Finger Lime Relish and Ice Plant
    • Fried Chicken withSchmaltz Aïoli, Caper–Parsley Purée, and Pickled Shallots
      • Thibaut-Janisson Brut NV
  • Dinner

    • Pumpkin Salad with Pumpkin Seeds, Concord Grape Vinaigrette, and Roasted Pumpkin Seed Oil
      • Foggy Ridge First Fruit Hard Cider
    • Roasted Lamb Neck Lettuce Wraps with Pickled Vegetables, Hozon Seasoning, and Herbs
      • Ankida Ridge Vineyards Chardonnay 2012
    • Snail-Pork Belly Posole with Jimmy Red Corn, Chile-Fermented Cabbage, Cilantro, and Radishes
      • Ox-Eye Vineyards Riesling 2012
    • Smoked Beef Brisket with Egg Barley, Young Carrots, Marrow-Sorghum Gravy, and Herbs
      • Jefferson Vineyards Cabernet Franc 2012
    • Forbidden Rice Pudding with Pickled Apples, Bourbon Cherries, Rice Crackling, and Nasturtium
      • White Hall Vineyards Petit Manseng 2012

 

Five Finds on Friday: Ian Boden

On Fridays, we feature five food finds selected by local chefs and personalities.  This week’s picks come from Ian Boden, one of the area’s most talented young chefs.  Boden is at the helm of the new Glass Haus Kitchen, which opened this week in the former X Lounge space.  Boden’s five picks:

1)  Tacos de Carnitas at La Michoachana.

2)  Crispy Pork Belly at Peter Chang’s China Grill.

3)  Date Night at Ivy InnMy wife took me there for my birthday.

4)  Daily Specials at TENPei’s creative specials are off the hook!

5)  Baklava at Balkan Bakery at City MarketTheir baklava reminds me of what my grandfather used to make.

Introducing Glass Haus Kitchen

A new dining option is coming to the Downtown Mall area.  Partners J.F. Legault and Francois Bladt plan to open Glass Haus Kitchen as soon as next week, in the space formerly occupied by the X Lounge, 313 2nd St SE.  At the helm of the kitchen is head chef Ian Boden, who recently sat down with us to discuss the new venture.

Boden, one of the area’s most talented young chefs, is best known for his restaurant Staunton Grocery, which closed last year.  Boden’s mission at Staunton Grocery was to create a “farm to fork restaurant in the Shenandoah Valley that was chef driven, locally sourced and with none of the trappings of a traditional fine dining restaurant.”  At that, Boden succeeded.  For five years, Staunton Grocery was a destination for food-lovers throughout Virginia.

Before Staunton Grocery, Boden honed his skills both through formal education at the New England Culinary Institute as well ten years of on-the-job training in the kitchens of several of Manhattan’s top restaurants.  These include Judson Grill (now closed), Payard, and Home.

A Virginia native, Boden’s move to Staunton was a homecoming of sorts.  And, now Boden is excited to bring his passion and philosophy to Charlottesville, at Glass Haus Kitchen.

So, what’s on the menu?  “Inspired American cuisine,” says Boden, by which he means “local and sustainable ingredients” with “inspiration from the diverse food cultures and food history of the USA.”  Aiming to prepare food that is both soulful and intellectually stimulating, Boden wants guest to leave “with something other than just a full belly.”

We were lucky to try an example: an ethereal goat’s milk panna cotta, which Boden plans to top with pickled Stingray oysters, sea beans, finger lime, and togerashi.  Appetizers will range from $12-$16, and will include a dish of pork belly, potlikker gastric, and savoy cabbage.  Entrees ($24-$34) include duck confit with laurel-aged rice, duck hearts, bok choy, and cranberry dashi.  Among the dessert options are a tart of pine nuts and buckwheat, with Greek yogurt and bay laurel.  There will also be a bar menu with choices ranging from $5-$14.

Joining Boden in the kitchen will be Mike Yager, who spent five years at Palladio restaurant at Barboursville Vineyards, most recently as executive sous chef.