The Charlottesville 29

Where to eat in Charlottesville

Tag: Orzo

07/18/2012

Welcome Tommy Lasley, New Chef of Orzo

Loyal Orzo customers were sad to learn recently that chef Bryan Szeliga was leaving Orzo to follow his wife to Philadelphia.   In his place, we are pleased to welcome to Charlottesville chef Tommy Lasley.

Lasley’s cooking philosophy is a perfect match for Charlottesville.  Lasley says that he is religiously devoted to respecting the ingredients he uses, from their production to the time they are on the plate.  Lasley cites his upbringing in rural North Carolina as the foundation for this philosophy, as he grew up immersed in a network of farmers and producers.  After beginning his career as a dishwasher, he eventually advanced to the position of Chef de Cuisine at the acclaimed Cyprus International Cuisine, in Highlands, NC.

From there, it was off to the Culinary Institute of America, in Hyde Park, NY.

After graduating in 2007, Lasley joined the kitchen at Blue Hill at Stone Barns, one of the nation’s most groundbreaking farm-to-table restaurants.  This only further strengthened Lasley’s ingredient-focused philosophy.  Lasley recalls weekly meetings at the restaurant to honor farmers and producers.  The whole experience, says Lasley, provided an example of what is achievable if you push a producer-focused philosophy to the highest level.

Next was two years as Executive Chef of Sweetgrass Grill, in Tarrytown, NY.  At the helm of a kitchen for the first time, Lasley had a chance to cultivate his own relationships with farmers and producers, “from local goat herders to guys raising hogs in their back yards.”

After Sweetgrass, Lasley did a brief stint in the corporate restaurant world, working for Z Hospitality Group.  While Lasley valued seeing the science behind running a profitable restaurant business, the corporate mold limited his freedom and creativity.

Which brings us to Charlottesville.  Lasley already has several connections to the area.  For one, Lasley spent the first ten years of his life here, before moving to North Carolina.  In addition, Lasley is friends with the Rock Barn’s Ben Thompson, whom he met in culinary school.

Now 30, Lasley says that the timing and fit of a move to Orzo are just right.  While he dazzled us with some of the exciting possibilities he has in mind for Orzo, he says he has to get first things first.  Namely, Lasley plans to immerse himself in the Charlottesville food community of farmers and producers so that he can learn what it has to offer.  Next, Lasley aims to get a sense of what appeals to Charlottesville diners.  Once those fundamentals are under his belt, we expect Lasley will be an outstanding addition to the area.  Welcome, Chef Lasley.

06/29/2012

Five Finds on Friday: Dave Kostelnik

On Fridays, we feature five food finds selected by local chefs, personalities, or readers.  This week’s picks come from Dave Kostelnik, General Manager of Feast!, Charlottesville’s favorite gourmet food shop and cheesemonger.  Kostelnik’s five picks:

1.  Coriander Fish Rolls from Peter Chang’s China Grill.  Miniature, crispy fish cigar.  Yes please!  Be forewarned, I refuse to share these with anyone and will often eat two orders all by myself prior to entrees arriving.  Stop judging me.  Stop it.

2.  Pork Belly with Colonel Bacon BBQ Sauce from BBQ Exchange.  Consume with a variety of house-made pickles for good measure.  It’s a little known fact that every time you eat BBQ pork belly an angel gets its wings and an obese kitten is rescued from a tree.  Do you not like angels and obese kittens?  Exactly.  Eat BBQ pork belly.

3.  Gambas al’ Parilla from Mas.  Grilled shrimp + garlic alioli + grey sea salt.  Simple.  I am half convinced that Tomas puts an addictive chemical in the dish that makes me crave it fortnightly (which oddly enough I am comfortable with).

4.  Baked Currant Donuts from Albemarle Baking Company.  A relatively new invention by team ABC.  Admittedly I was not sold at first, but now things are different.  Now I eat at least 3 of these per week.  Gerry laughs maniacally whenever he sees me approach because he knows I lack the self-control to resist.  Thanks Gerry.

5.  Saganaki from Orzo Kitchen and Wine Bar.  Let’s be clear about one thing: I love hot cheese even more than I love angels and obese kittens.*  If you can find a way to sear delicious Halloumi cheese, cover it in anise-flavored Greek booze, fresh herbs, tomatoes and garlic, then I will let you into my circle of friendship.  (*I actually loathe cats.)

05/15/2012

Two for Tuesday

Today we begin a weekly feature called Two for Tuesday – two favorite local food items.  We start with two sandwiches.

1)  Loukaniko Greek Sausage sandwich on the lunch menu at Orzo.   They start with their own loukaniko pork sausage, redolent of orange peel and herbs.  They add feta cheese and ouzo aioli, and pile it all on a grilled baguette from Albemarle Baking Company.  The result is fantastic, but we strongly recommend pairing it with a glass of red wine (or two).  You’ll welcome the acid to cut through the richness of the pork fat and sheep’s milk cheese.  The sandwich is not on the dinner menu, but the sausage does appear there in a bowl of mussels with similar ingredients, all the way down to the grilled baguette.

2)  Crispy Rock Shrimp sandwich at The Box.  Pei Chang, executive chef at Ten, has recently become a part owner in The Box, and has revamped the menu.  Think Vietnamese noodle bowls and riffs on Banh Mi sandwiches.  While we have yet to have a bad sandwich there, our favorite may be the Crispy Rock Shrimp.  They add a touch of cayenne and yuzu, in addition to The Box’s standard sandwich toppings of pickled daikon, carrots, cucumber, jalapenos, and spicy mayo.  We can think of few better reasons to part with six bucks.