The Charlottesville 29

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

Tag: JM Stock Provisions

JM Stock Provisions Auction: Biscuits and Butchers

Stock

Here is your chance to experience JM Stock Provisions like you never have before, while helping to feed the area’s hungry: The Charlottesville 29 Artisan Auctions. As one of the artisans of Prime 109’s August 20 Celebration of Charlottesville Restaurants, JM Stock has created a once-in-a-lifetime experience for whoever pledges the highest donation to The Blue Ridge Area Food Bank. Thanks to the generosity of JM Stock, the entire winning bid goes directly to the food bank. And, thanks to the efficiency of the food bank, each dollar donated creates four meals for the area’s hungry.

The JM Stock signature experience for The Charlottesville 29 Artisan Auctions:

Biscuits and Butchers

JM Stock may be best known for two things: biscuits and butchers, and the auction winner will receive both.

Many consider JM Stock’s ham biscuits the best ever version of Charlottesville’s signature Cville Ham Biscuits. The auction winner will enjoy an entire year of JM Stock’s ham biscuits anytime they want, up to twelve per month. Just walk into JM Stock twelve times each month, and pick up the ham biscuit of your dreams. Or, pick up your month’s dozen all at once, whichever you prefer.

Plus, the winner and nine friends will receive a private modern butchery class from JM Stock’s expert artisan butchers on the craft of sustainable pork production. Many of us never stop to think about how pork products wind up as neatly packaged cuts in market displays. Where do they come from? In a hands-on class about the basics of pig butchery, the auction winner’s group will learn about the various cuts and preparations, as well as what it takes to produce JM Stock’s Autumn Olive Farms pork from start to finish. Throughout the evening, the group will also enjoy plenty of adult beverages and snacks, including JM Stock’s award-winning charcuterie, sausage, and some of the butcher’s favorite specialty cuts.

It’s the ultimate JM Stock experience: Biscuits and Butchers.

Note: Biscuits are not transferable. The auction winner must pick up the biscuits in person. For the class, the auction winner will schedule the experience on a mutually convenient evening with JM Stock, from 7:30 – 9:30 pm.

Bidding

Place your bids now by email at charlottesville29@gmail.com. Bidding ends August 20 at Prime 109’s Celebration of Charlottesville Restaurants. Regular updates of the leading bid will be posted below.

Current Bid: $1,500

Best Thing I Ate All Year 2018

Each December we celebrate the Charlottesville food year by asking: what was the best thing you ate all year? Here are the picks from 20172016 and 2015. And, below are this year’s picks in our food industry’s annual tribute to Charlottesville’s bounty. Meanwhile, check back here next week for The Charlottesville 29 pick for 2018 Dish of the Year.

Jascon Becton (MarieBette) and Mitchell Beerens (Lampo and Prime 109)

Grilled Pork Steak at Oakhart Social.

Becton: “I love pork in most of its various forms and the grilled pork steak at Oakhart Social is a pretty phenomenal iteration. It is perfectly cooked and the flavors perfectly balanced. It reminded me a little of the flavors from Filipino BBQ but with pineapple. Delicious!”

Beerens: “Hands down, the best thing I ate this year is the pork blade steak at Oakhart Social. I’ve spoken with many local chefs about it and they all love it. Grilled blade steak with grilled pineapple, candy onion, cilantro, jalapeño, and peanuts. So so simple and so so good.”

pork steak

Melissa Close-Hart (Junction)

Ricotta Ravioli at Fellini’s and Parker House Rolls at Prime 109. “I had plenty of great dishes this year, but the best of the best is a tie. And both were at special occasion meals. Matthew and I celebrated our ninth wedding anniversary at Fellini’s with Chris and Sarah Humphrey taking great care of us. Out of the many amazing dishes, the stand out was a house made ricotta ravioli, with local butternut squash sauce, sautéed apples, and toasted pumpkin seeds. Some of my favorite flavors of Fall in one dish. The dish was a perfect balance of delicate pasta, rich savory flavors and a touch of sweet. The next dish came at my birthday dinner at Prime 109. The whole team went above and beyond to make my night special and the entire meal was fantastic, but what I can’t stop thinking about is their Parker House Rolls. I’m such a bread eater and these rolls are to die for. I ordered a second round before the first were even finished. I actually see myself stopping in just for an app and a whole pan of rolls just for myself. Don’t ask for me to share, because it won’t happen.”

Parker

Ryan Collins (Little Star)

Shrimp Toast at Oakhart Social.  “Super simple dish of perfectly griddled Pullman loaf from Albemarle Baking Company topped with a simple salad of poached rock shrimp, creme fresh dressing, pickled mustard seed and chives.  This summer I started every meal at Oakhart with it.”

Jose de Brito (Fleurie)

Chocolate Croissant at Albemarle Baking Company. “I did not have much time this year to dine out. Between the time in our house in Little Washington and my work at Fleurie, I am always busy. But before our weekly drive back to Washington my wife always stops by Albermale Baking Company to stock up on bread and viennoiserie. Their pain au chocolat is as good as any good pain au chocolat back in France. Voila c’est tout, good people!”

Pain au chocolat

Laura Fonner (Duner’s)

Green Pea Kofta with Feta Lebneh and Cucumber Salad at Peloton Station. “This place seems like a sports bar but the food has been elevated to a different level. Not your average sports bar food. Well thought out snacks and sandwiches, but this particular appetizer is one of my favorite flavor profiles: Middle Eastern. Traditionally done with ground meat and full of spices. Without meat, Chef Curtis was able to accomplish all of the same flavors and textures as the real deal. Great crunchy texture to compliment the beautifully spiced inside. The thick yogurt and pickled salad is the perfect accompaniment. It’s just all around a wonderful bite!”

kofta

Craig Hartman (BBQ Exchange)

Duck Plato del Dia at MAS Tapas. “Mas Tapas always makes me and Donna happy. The Jamon Iberico de Bellota is something that I could eat every minute of every day. Their puck plato del dia that was seasonally paired with fresh cherries and Vinagre de Jerez was beautifully prepared and super delicious. Mike Ketola and his crew (Keaton Contini) always go above and beyond to make us feel special and loved.”

duckmas

Christian Kelly (Maya)

Butter and a Baguette from Albemarle Baking Company. “As I’ve been thinking back over what I have eaten this year, it has been the simple foods that have really spoken to me. About a month ago, I texted my friend Gerry Newman of Albemarle Baking Company to say I had just eaten close to an entire baguette with butter. Way too much butter in one sitting but I was, ‘on a roll’ (ouch! Is that even funny?). Crispy, crunchy, spongy, sublime.”

bread and butter

Nancy McCarthy (Dr. Ho’s Humble Pie)

Boat Noodle Soup at Thai Cuisine and Noodle House. “I’m sure I’m not the only one to choose this, but the boat noodle soup with fresh tofu at Thai Cuisine and Noodle House is my go to dish. I love the slight crunch of the Chinese broccoli and the fermented hot sauce complemented by their salty sweet bone broth, basil, and of course rice noodles. Comfort food at its best: satiating but doesn’t leave you feeling stuffed. Add on a Thai Beef salad with toasted rice and a bowl of P7 for my husband and that’s a solid lunch date.”

boatnoodles

Loren Mendosa (Lampo and Prime 109)

Celery Root Pappardelle at C&O. “Matt Boisvert made me and Emily a truly stellar meal at C&O. One of the courses was particularly impressive, though: Dean’s celery root pappardelle. So hard  — though getting easier — to find vegan foods that people really put love and attention into. The meal was one of my favorites of my life.”

Jenny Peterson (Paradox Pastry)

Ricotta Toast at Oakhart Social. “Ahhh! Perfect. And, maybe even more surprising, the gin and tonic slushie. Because it was blisteringly hot and Todd told me to get it, but I hesitated because I don’t like gin and tonic.  Well…. I liked THAT gin and tonic. Whoa.”

ricotta

Ian Redshaw (Lampo and Prime 109)

Lamb Ribs at Oakhart Social. “The first time I had the lamb ribs at Oakhart, it was straight up like tasting Mr. Holland’s opus. Tristan really nailed it with this dish.”

lamb ribs

Ivan Rekosh (ZoCaLo)

Gazpacho Anadaluz at Quality Pie. “One of the most delicious gazpachos I’ve ever tasted. It could have been the beautiful fall day or the super friendly service that made it so great but I think it was the simple and straightforward preparation that really showcased the tomato flavor. Tomas perfectly balanced the sweetness and acidity of the tomatoes. Paired with a truffle grilled cheese and you have a winning lunch!”

gazpacho

Wilson Richey (Ten Course Hospitality)

Bavette at Prime 109.  “Prime has been a tremendous addition to the eating experiences in this town. There are so many reasons to dine there, the burger is incredible, the ambiance is gorgeous, and the drinks delicious. But one of my favorite reasons to go is the steak, specifically the bavette! This is my favorite cut of those I have sampled yet. In Wes Anderson’s Grand Budapest, M. Gustave says: ‘When you’re young, it’s all filet steak, but as the years go by, you have to move on to the cheap cuts. Which is fine with me, because I like those. More flavorful, or so they say.’ I love the quote and share the sentiment. Perhaps it explains why I love bavette so much. Personally, I don’t get anything with the steak. I love all the sides and accouterments, but when it comes to steak, give it to me well seasoned and perfectly cooked and I want for nothing. At Prime it is both.”

PK Ross (Splendora’s)

Kumamoto Oysters at The Alley Light. “The best thing I ate all year is also the simplest. The Alley Light, way back in January, had Kumamoto oysters on special. Dollop of caviar and paper thin lemon slices, with the absolute coldest vodka to pair. Clean, fresh, but decadent.”

Kumamoto

John Shanesy (Commonwealth Restaurant & Skybar)

Ham Biscuit with Gulden’s Spicy Brown Mustard from JM Stock Provisions. “Family tradition when my brothers and father visit. Better housemade biscuits or ham can be found nowhere in Charlottesville. ‘Nuff Said.” (Note: Shanesy takes the biscuits home to add the mustard himself.)

biscuit

Angelo Vangelopoulos (Ivy Inn)

German Chocolate Cake Ice Cream with Donut Holes at Dr. Ho’s Humble Pie. “Michael hosted an Oktoberfest dinner at Dr. Ho’s, a four course chef’s menu tasting. We were stuffed beyond capacity, but still found room to eat the dessert, ‘German Chocolate Cake’ Ice Cream with donut holes. It was worth the suffering of being over served and earns its place as the best thing I ate all year. (You might have to make a special request, I don’t think it’s on the menu!)”

angelochocolate

Tristan Wraight (Oakhart Social)

Tasting Menu at Back 40. “The pea salad with perfectly sweet and fresh peas was out of this world. The tempura fried baby carrots with ramp kimchi was inspiring. Tucker really knows how to make veggies do what they do and just lets them shine. That is skillful and confident. It was pretty heart-breaking when they shut Back 40 down.”

Tucker Yoder 

Potatoes from Sweet Greens Farm. “Some beautiful end of the season potatoes from Sweet Greens Farm. Roasted, with butter and flaky salt.”

potatoes

Five Finds on Friday: Bridget Meagher

Bridget

Today’s Five Finds on Friday come from Bridget Meagher of Catbird Kitchen, a new craft sauce company, where the longtime chef and owner of Roanoke’s Alexander’s restaurant uses ingredients from her Ivy farm to create small batch sauces, like Vahotcha Hot Sauce, Vahotcha BBQ Sauce, and Double Chocolate Caramel. Stop by the City Market Holiday Market tomorrow to sample her sauces and create custom gift boxes. Or, find them at Feast! and Greenwood Gourmet. An active supporter of nonprofits that benefit women and children, Meagher is helping members of the Charlottesville Women in Food provide meals for the homeless through PACEM. Details on how you can help or donate are here. Meagher’s picks:

1) Skillet Roasted Mussels at Tavola. “I’m not the first person to say these guys have the corner on quality mussels and a la minute preparation. The simplicity of the ingredients belies the pure magic as they come together with high heat, technique and timing. I wish it weren’t so hard to get a table.”

2) Ham Biscuit at J.M. Stock Provisions. “As a New Orleanian by birth with deep SW LA roots, I’m kind of skeptical about guys in Virginia taking the leap into tasso, of all things. It’s sad to say, but so many folks just don’t get Cajun charcuterie right, but J.M. Stock has done it. Not only are the smoky flavors spot on, the quality of the cut puts it into premium category. And shaved onto that warm biscuit—it is heavenly.”

3) Fried Oysters with Aioli at Duner’s. “Long before I met and got to know the talented Laura Fonner, Duner’s was our go-to for fried oysters – plump bivalves, perfectly breaded and fried. In LA (that’s Louisiana not the other LA), fried oysters are a daily staple and these can compete with the best. Since Duner’s is only 5 minutes from our little farm, this is neighborhood comfort food at its best. But now I’m looking at her Parmesan Bread French Toast, Steak, and Tomato Hot Sauce Beurre Blanc-yum! Maybe she might consider using Vahotcha Sriracha for that sauce?”

4) Local Rabbit, Andouille & Chipotle Étouffée, Dirty Rice, Crispy Crawfish Tails, Fried Okra at Junction. “Ok, so I’m on a Gulf Coast roll here. Melissa creates magic with any dish, but smothered rabbit is a favorite of mine and this dish really shines.”

5) Shenandoah, Light Roll, and Baguette from Albemarle Baking Co. “To me, these are some of the standouts in a solid line up of superior baked goods. The Shenandoah, with the pears, is just sublime. The baguette has been such a mainstay in town for so long that people might forget that there was a time when real baguettes were hard to come by, and Gerry changed all that. I’ll take one home to break and enjoy with my stash of Caromont Esmontian. The light roll, buttered and toasted on the flat top, rounds out one of the best burgers you’ll ever taste. Made with Seven Hills ground beef and doused with my Vahotcha BBQ Sauce, I call it The Catbirger.”

catbirger

Catbirger