Harrison Keevil’s departure from Commonwealth Restaurant & Skybar is already paying dividends at Keevil & Keevil. With his full attention back on the shop he runs with his wife Jennifer, Keevil has big plans for 2019. Kicking off the year is the re-launch of his guest chef sandwich series, where each month a different chef collaborates with Keevil on a special sandwich. Past iterations have been stellar.
This time it has a twist: a contest for charity. At the end of 2019, Keevil & Keevil will determine the best-selling guest sandwich of the year, and will donate $500 to the charity of the winning collaborator’s choice. Keevil & Keevil will also donate $500 to Therapeutic Adventures, a Charlottesville organization that plans outdoor adventures for disabled individuals. “I chose this charity in honor of one of my best friends Robert Spottswood, who tragically passed this summer,” says Keevil. “His disability did not stop him from doing what he loved: being outside.”
For the 2019 series, Keevil has arranged an all-star lineup of collaborators like Trigg Brown of Brooklyn’s Win Son, Jason Alley of Richmond’s Comfort, Pasture, and Bingo, and Jennifer Baum, President of Bullfrog + Baum. First up, in January, is one of the nation’s most acclaimed sandwich makers: Mason Hereford, of New Orleans’ Turkey and the Wolf and Molly’s Rise and Shine. In 2017, Bon Appetit named Turkey and The Wolf America’s Best New Restaurant.
Hereford’s and Keevil’s collaboration is a take on Hereford’s fried bologna sandwich. “He asked us to make a Virginia version of his now famous bologna sandwich,” says Keevil. “Like the original, it’s locally sourced and I know all the people that went into making the main ingredients of the sandwich.” It will be available starting January 2. The components:
Bologna: Keevil says he knows well the bologna artisan as well as the farm where the cattle for the bologna grazed
Bread: Organic Pain de Mie from Albemarle Baking Company
Chips: Rt. 11 lightly salted
Mustard Sauce: Hereford’s mustard sauce recipe, mixed with Duke’s Mayo
Lettuce: Shredded Iceberg