The Charlottesville 29

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

Tag: Potter’s Craft Cider

Five Finds on Friday: Shelly Robb

Shelly

Photo by Signe Clayton.

Today’s Five Finds on Friday come from Shelly Robb, partner and GM of the soon-to-open Prime 109. As GM, Robb will oversee events in Prime 109’s private rooms, which, given the anticipation for the restaurant, may be in high demand as the holiday season approaches. You can start planning yours already by emailing:  primeevents@109steak.com.

In the background Robb provided about herself, such as her time at Bizou and Tavola, Robb included a detail more touching than any Five Finds participant ever has. “Side note: I have extremely supportive parents who never once made me feel guilty or not good enough for doing what I loved. When you choose to do something completely different from your education, and they are still proud of you and supportive: Priceless.” Robb’s picks:

1) Marinara D.O.C. at Lampo. “The light char, San Marzano, garlic, and oregano lend to a perfectly balanced pizza. I love spicy, so I often add a side of Calabrian chili. It is so simple and addicting.”

2) Hop Cider from Potter’s Craft Cider. “I remember the first time I tried their cider. I was the general manager at Bizou and Tim brought by a sample of their Farmhouse Dry. I’ve since been hooked on pretty much everything they make.”

3) Pinot Noir from Ankida Ridge. “One of the first Virginia wines I fell in love with. I am so excited to try their Brut Sparkling as well.”

4) Palak Paneer or Vegetable Vin D’Alho at Milan. “Indian hot with a side of garlic naan. A once a week must.”

5) Dry Aged Steaks at Prime 109. “Ian has done an amazing job with our dry aging program. It is honestly the best steak I’ve ever had.”

 

Five Finds on Friday: Andy Hannas

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Today’s Five Finds on Friday come from Andy Hannas, cider maker at Potter’s Craft Cider, which has just launched a cider garden and tasting room next to Lampo. In addition to bottled ciders, the rural farm cidery’s downtown tasting room has six ciders on tap, offering guests access to small batch, seasonal, and experimental ciders. Enjoy a cider flight, a whole glass, or a growler to go. There is also a full calendar of events with co-host The Bridge, including live music and First Friday exhibits, like today’s reception for artist Bolanle Adeboye. Regular cider garden hours are Friday 4 – 9 pm and Saturday 12 – 9 pm. Hannas’ picks:

1) The Italian Stallion from Hunt Country Market & Deli. “Potter’s Craft Cider runs on cold cut sandwiches from here, and the Italian is the long running staff favorite. It’s also a great opportunity to pick up beer for after work, and check in and see how our cider is selling. When local tomatoes are in season, this sandwich gets even better.”

2) Brioche Feuilletée from MarieBette. “Laminated brioche dough with pastry cream filling (passion fruit is my favorite) and an iced coffee out on the sidewalk patio is the start to my ideal Saturday morning.”

3) Tonkotsu Ramen at Lemongrass. “Whether from Kokoro, Mican or their new home inside Lemongrass, the ramen by Yoshihiro and Yukiko Tauchi  has always been killer. Ramen is only available at Lemongrass on Saturday and Sunday from noon to 5:00, so make sure to set a reminder on your calendar. Once summer hits and The Corner clears out, I plan on being there every weekend possible.”

4) Sushi at Tokyo Rose. “Perfectly cooked and seasoned rice at the optimum temperature is what sets good sushi apart from mediocre sushi for me. The rice and the maki rolls are always spot on here, but just as importantly, so is the service. I would eat dinner here every day if I could. As an added bonus, I love the history of punk shows in the basement.”

5) Brut from King Family Vineyards. “Honestly this should say ‘anything that Matthieu and his team are putting into a bottle out in Crozet.’ But, as a cider maker, I have a real love for sparkling wine. Not only is Matthieu making excellent wines, but he is also an incredibly generous source of knowledge. With help from him, Emily from Veritas, and Damien from Afton Mountain, we have been working on some really cool wine/cider hybrids that should start seeing the world this year.”

Five Finds on Friday: Erica Hellen & Joel Slezak

freegrass

Photo by Brianna LaRocco.

Today’s Five Finds on Friday come from Erica Hellen and Joel Slezak, of Free Union Grass Farm. Tomorrow marks the opening of the 2017 Charlottesville City Market, where Free Union Grass Farm is a longtime fixture and one of our favorite sources of meat, poultry, eggs, chicken liver pate, and duck fat caramels. This fall, the farm is hosting a special Outstanding in the Field feast with James Beard semifinalist chef Tarver King of The Restaurant at Patowmack FarmDetails and tickets here. Hellen’s and Slezak’s picks:

1) Potter’s Craft Cider. “Any of them, all of them. In a region dominated by wine and beer, their perfectly dry libations pair with everything and work year-round. The Farmhouse Dry is such a crowd-pleaser that we went through five pony kegs at our wedding!”

2) Ham Biscuit at JM Stock Provisions. “Seriously, it’s perfect. It’s moist and flaky and lofty, and sticks to your ribs without sticking to the roof of your mouth. Add a little peppery honey and a pile of their Tasso ham and baby, buckle up. We like to buy them in twos – one for now, and one for pretty much right after that.”

3) Chicken Salad at Feast!. “You know it, we know it: Feast is the OG. They’ve been sourcing locally since before it was even a thing, and they’ve been using our chickens for their chicken salad for years now. It’s our go-to lunch on delivery day and is perfect hot or cold.”

4) Baguette at MarieBette. “It’s hard to nail something so seemingly simple, but Marie Bette has done it. Who knew bread could be so elegant? #westilllovegluten”

5) Al Fresco Lunch at Greenwood Gourmet Grocery. “It’s the perfect pit stop on the way to Seven Oaks Farm, our satellite duck operation. We grab one of the aforementioned baguettes, a stick of salami, and a soft-ripened cheese. We spread it all out at a table under the trees, eat every last crumb, and wash it down with a ginger beer so potent you can feel it up in your nose.”