The Charlottesville 29

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

Tag: Maya

Maya Auction: The Ultimate Charlottesville Tailgate Party

Maya

Here is your chance to experience Maya like you never have before, while helping to feed the area’s hungry: The Charlottesville 29 Restaurant Auctions. Along with all of the other restaurants in The Charlottesville 29, Maya 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 Maya, 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.

Perfect for group bidding, the Maya signature experience for The Charlottesville 29 Restaurant Auctions:

The Ultimate Charlottesville Tailgate Party

A city with a passion for sports, Charlottesville has seen some spectacular tailgate parties over the years, but never at Maya. Until now.

This fall, for the sporting event of their choice, the auction winner and nineteen guests may pre-game at the first ever tailgating party at Maya. On Maya’s patio, chef-owner Christian Kelly will serve a Southern spread of chicken fried chicken, catfish sliders, pickled shrimp, C-ville Ham Biscuits, a pimiento cheese and pickle plate, and more. Plus, there will be plenty of beer, wine, soft drinks, and a custom cocktail created for the occasion by Charlottesville’s longtime beloved bartender Ted Norris, six time winner of Charlottesville’s best bartender. 

Be the first ever to tailgate at Maya. It’s The Ultimate Charlottesville Tailgate Party.  

Note: The tailgate party will last no more than three hours, and must end by 4 pm. In the case of inclement weather, the tailgate may be held indoors.

Bidding

Place your bids by email at charlottesville29@gmail.com. Public bidding ends on July 25, when all prior bidders in the auction for Maya will have a chance to bid again until the highest donation is reached, and a winner is declared. Regular updates of the leading bid will be posted below.

Current Bid: $1,000

Five Finds on Friday: Laurel Bennett

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Today’s Five Finds on Friday come from someone without whom this week’s NCAA Men’s Basketball Championship by the University of Virginia would not have happened. In March 2009, when Washington State men’s basketball coach Tony Bennett picked up the phone to call Virginia and decline its offer to become its men’s basketball coach, his wife Laurel suggested he put down the phone and give the decision more time. The next day, Tony called to accept the Virginia job. And, the rest is history. Laurel’s picks:

1) Pappardelle Bolognese at Tavola. “If you haven’t had it, just go get it.”

2) Any Meal at Pico Wrap. “My most frequented restaurant. Any meal, make it your way. My vote for friendliest, too.”

3) Trout and ANY Two Sides at Maya. “Eat every bite. Makes me feel right at home with my southern roots.”

4) Grilled Sea Scallops at Duner’s. “They are always cooked to perfection. And there’s room for dessert.”

5) Brownie A La Mode at Continental Divide. “Confession: I often make a pit stop here just for dessert. Amen.”

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Laurel Bennett and family, April 1, 2009, at the press conference introducing Tony Bennett as UVa Men’s Basketball Coach

 

Five Finds on Friday: Deirdre Armstrong

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Today’s Five Finds on Friday come from Deirdre Armstrong of Harvest Thyme Herbs, the  vegetable and herb farm, beloved by area chefs, that she founded with her husband Phil. Deirdre recently lost Phil to an unexpected illness, and he is now remembered as an unsung hero of the food community, whose passion and hard work made thousands of meals more delicious. Deirdre’s picks:

1) Whippoorwill Crowder Peas in Ham Broth at The Shack. “These heirloom crowder peas were a gift to Chef Ian Boden from Dr. David Shields, English professor, author and seed saving pioneer at University of South Carolina. Ian passed them along to us, and once I tasted this dish, I could see why he was so eager for us to grow them. Served with pickled Fresno chiles and schmaltz cornbread, to mop up the insanely good ham broth, these rich, savory peas are a revelation.”

2) Doe Hill Pepper Bisque at the Ivy Inn. “Phil was known for his hot peppers, but Angelo makes this impossibly creamy soup from a golden yellow sweet pepper that is a pre- 1900 family heirloom from the Doe Hill area in Highland County, Virginia. Summer sunshine in a bowl.”

3) Wild Mushroom Risotto at Maya. “Risotto is always a wise choice at Maya, but this umami- rich variation hits just the right note with woodsy Sharondale wild mushrooms and Greg’s special magic.”

4) Shrimp Tacos at Chicano Boy Taco. “Chilled shrimp makes this taco so refreshing to me. Topped with roasted corn, grilled onion, cabbage, cojita cheese and tangy chipotle mayonnaise, all wrapped in a perfect handmade corn tortilla, it is a healthy summer standout on a menu that’s chock full of tempting choices.”

5) Fig Chocolates from Santiago Chocolates. “Jim Dutton is a self- taught chocolatier, and his mastery of the art is evident in his unique flavors, gorgeous stenciling, and insistence on only the finest ingredients. Opening a box of his chocolates takes my breath away each time. If forced to choose a favorite flavor, I would have to pick the decadent fig filling, with port wine and anise. Best savored with a glass of port, of course!”