The Charlottesville 29

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

Tag: Pippin Hill Vineyard

Introducing Timbercreek Market

Creek

The first food tenant at the historic Coca-Cola building is set to open.  And, it’s no joke.

Timbercreek Market, an offshoot of Timbercreek Farm, will house a butcher shop, cheese shop, and casual restaurant, all in one.  For years, Timbercreek Farm products have been on menus of the area’s top restaurants, on shelves at select retail outlets, and available for purchase from the farm itself.  Now, Timbercreek is poised to remove altogether the middle men from the “farm-to-table” process.  The farm will bring its products literally to guests’ tables.

Sara Miller, who owns Timberbreek with her husband Zach, said that the idea behind the market is to “answer demand from both our customers and chefs that has been increasing over the years . . . for a place where they can gather to enjoy, shop for, and learn about the local foods we grow at the farm as well as those grown at other farms in the area.”

Given how esteemed Timbercreek Farm is throughout the food community, it’s no surprise that an all-star cast has flocked to help out. Will Richey and Josh Zanoff, of The Alley Light, The Whiskey Jar, and Revolutionary Soup, have been overseeing planning.  “I have worked with Timbercreek since the very beginning,” said Richey.  “With this new project, Timbercreek can extend their best practices in rearing animals to the best practices in handling the meats they produce.”  Richey says that while the market will have “all the things you expect from a top notch butcher shop,” what will make it special is that “you’ll know exactly where all of the meat is coming from — the farm less than seven miles from where it is being sold.”  Chefs and customers can inspect the daily offerings, select exactly the cut of meat they want, and know its source.

Beyond Timbercreek’s own beef, pork, lamb, chicken, duck, rabbit, eggs, and produce, the market will also offer products from other top local food businesses, including other farms, Shenandoah Joe, The Pie Chest, and more.  Meanwhile, The Wine Guild will provide a selection of wines, which can be enjoyed both on premise and off. The idea, Richey said, is to be a one stop shop for whatever’s needed for a great local meal.

Running the cheese counter will be Nadjeeb Chouaf, who last year was named second best cheesemonger in the country. The market will be the new home of his Flora Artisanal Cheese.  “I’m really excited about partnering with Zach and Sara,” said Chouaf who expects the new, larger space for his cheese shop to allow expanded selections, and also regular cheese classes, events, and even pop-up dinners.

Manning the butcher counter will be Adam Lawrence, a ten year veteran of Whole Foods Market.  “I am truly passionate about meat cutting,” said the Earlysville native. “It is an art not commonly practiced in this day and age.”

And, heading the kitchen will be Allie Redshaw, sous chef of Pippin Hill Farm.  Anyone who has enjoyed a meal recently at Pippin Hill knows that this is a good thing.  A very good thing.

Redshaw, whose husband Ian co-owns Lampo, plans an array of prepared food items to eat at the market or take home, as well as sandwiches stuffed with Timbercreek products.  We got a sneak peek at the menu and its a doozy, with options like a 120-day Dry Aged Ribeye Philly Cheese on ABC Ciabatta or a Brioche Grilled Cheese with Bone Marrow.  But, the sandwich that Redshaw is most excited about is her riff on a banh mi, which she says will include “an assortment of Porky goodies, pickled vegetables, and seasonal pates.”  Instead of the traditional crusty baguette, Redhsaw will serve the sandwich on Tigelle – a delicious bread from Emilia Romagna that is notoriously difficult to perfect.  Redshaw has been working hard to do just that, and Timbercreek Market will make theirs fresh daily.

Most of the rest of the sandwiches will be served on bread from Albemarle Baking Company, which drives home how intertwined our local producers and purveyors are.  Timbercreek provides its farm’s eggs to the bakery, which uses them to make bread, which the bakery provides to Timbercreek to make sandwiches.  “A full circle,” said Miller.

Last but not least, there will of course be steak!  Customers can pick any steak they like and, for a small fee, have it grilled for them on the spot.  Richey is high on this option.  “I am personally ecstatic about the chance to walk into the shop, point at a perfectly cut steak in the case and say, ‘Grill that for me, medium rare’, and then sit down with a beer to wait for my steak – any time of the day.”  Beer and steak any time of day sounds good to us.

Timbercreek Market plans for a June opening, with hours 10-7, Monday through Saturday.  In the historic Coca-Cola building at 722 Preston Avenue.

Five Finds on Friday: Allie Redshaw

Allie

On Fridays we feature five food finds from local chefs and personalities.  Today’s picks come from Allie Redshaw, Sous Chef of Pippin Hill. (2017 Update: After leaving Pippin Hill, Redshaw became head chef of Timbercreek Market, and now runs her own catering company and helps out at Lampo.) Redshaw’s picks:

1) Scallion Bubble Pancake at Taste of China. “We all know this is a ‘chefs’ favorite,’ so seemingly no surprise that I am giving recognition to this strip mall Chinese restaurant, but T.O.C. is so much more; always a friendly face greeting Ian and I at the door, and a pot of hot tea waiting on the table. Apart from their service, the food is impeccably authentic Szechuan cuisine. I could list at least ten dishes that are favorites of mine, but the Scallion Bubble Pancakes are golden brown and delicious with duck sauce and spicy mustard; and, the spicy, crispy duck with its whole Thai bird chilis, charred scallions, and overly crispy duck skin completes every meal!”

2) Malai Kofta at Royal Indian. “This place just having moved locations is absolutely on point. Their table service is absolutely wonderful, and the food also meets those standards. The malai kofta, which is my go-to, is a vegetarian option derived of curried vegetable ‘meatballs’ of sorts submerged into a delicious creamy sauce; accompanied with the perfectly cooked basmati rice and jasmine tea, it is a wonderful meal!”

3) Chicken at Al Carbon. “This small storefront has slowly become one of my favorite places to go, not only because of the smell and sound of fresh chicken skin crackling upon the rotisserie spit just inside the front door, but you truly get your money’s worth of food here. With a choice of either a quarter, half, or whole chicken, complete with three sides and a drink, you can easily feed two or three adults for less than $30.00. The chicken is seasoned, and perfectly juicy, the esquites (sweet corn with crema, queso, and cilantro), and the saffron rice; ALL to die for!”

4) Pork at The BBQ Exchange. “This hub of pork goodness is off the beaten path but well worth the commute. The bacon doughnuts, the dopest pulled pork, and the thick-cut house made bacon, all rock my socks off! MY favorite aspect of this restaurant is that the integrity and consistency of the food never waiver, despite their exorbitant number of customers served every day.”

5) Massaman Curry with Tofu at Monsoon Siam. “Last but not least, this Thai food has been a comfort food to me since I first moved to Charlottesville. The massaman curry with tofu is my go-to, it lends a little sweetness, with a spicy finish; and the brown rice is just as well cooked as the white. All of their food is comforting, hot, and delicious, authentic Thai. And they deliver :)”

Five Finds on Friday: Bill Scatena

Bill

On Fridays, we feature five food finds selected by local chefs and personalities.  Today’s picks come from Bill Scatena, sous chef at Pippin Hill Farm Table & Wine Bar.  Tonight, Scatena will be preparing a Tuscan-inspired menu for Pippin Hill’s first annual Winemaker’s Dinner. Scatena’s picks:

1) Crispy Yucca with Salsa Verde at El Tepeyac.  “Authentic, Salvadoran cuisine done up in an approachable way. The yucca is unlike anything I’ve ever tasted.”

2) Bloody Mary and Eggs Benedict at The Pigeon Hole.  “A hidden, local spot on the UVA corner.  Cross your fingers when trying to get in for Sunday morning brunch, but well worth the wait – especially for a spicy bloody mary. You can never go wrong with a bloody mary, especially when it’s in a mason jar – it’s always good.”

3) Kale Salad at Tavola.  “Everything about Tavola’s kale salad is memorable.  I’m not a huge salad guy, but the combination of sweet and salty flavors gets me every time.”

4) The Hell Sandwich at BBQ Exchange.  “I love spicy food. I love BBQ. It’s made by Brooks Tanner…enough said.”

5) Dried Fried Eggplant at Taste of China.  “Favorite dish in town, hands down. It gets better every time I eat it. It takes a lot of skill to make this dish with a crispy, flaky texture on the outside, yet light and airy on the inside. You have to try it.”