Today’s Five Finds on Friday come from Jessica Fake, of award-winningSussex Farm. Read the amazing story of how winning Sussex Farm’s offering in The 2019 Charlottesville Restaurant Auctions eventually landed Fake a job there. Fake’s picks:
1) Spinach Saag, Sundried Tomato Oil, Cauliflower and Paneer Pizza from Pye Dog Pizza. “They regularly change their offering at each farmers market, so it’s always interesting, but also near impossible to pick a favorite. I have to call out their spinach saag pizza, which has spinach saag, paneer, cauliflower, and sun-dried tomato oil. Also, their mojo pork pizza, which has mojo pork, red curry bbq, pickled onion and queso fresco. It’s hard to go wrong with any of their pizzas, especially with their crusts, which are the true stars of the show.”
2) Greg Brady from Jack Brown’s Beer & Burger Joint. “My favorite burger in town. This yummy comfort meal comes with wagyu beef, mac n’ cheese, and bbq chips to add the perfect crunch.”
3) Hazelnut Latteand a Pastry from Petite MarieBette. “I say Petite rather than the original, because both will blow you away with pastries, but Petite MarieBette makes their hazelnut lattes with real nutella and it is delicious. Add an everything pretzel croissant, pain au chocolat, or petite canelés to that latte order, and treat yourself.”
4) Fried Rice at Kama. “If you go to Kama on Sundays you’ll be treated to a chef’s special of fried rice. It’s everything you want fried rice to be, chock full of flavor and ingredients. The rice itself has a wonderful texture, somehow managing to be both soft and perfectly crisped. If you aren’t able to make it on Sundays, you can’t go wrong with their house-made udon noodles.”
5) Almond Dark ChocolateMacarons from Bowerbird Bakeshop. “They’ve completely converted me. I was not a particular fan of macarons before, but I think it is because I haven’t truly had good ones prior to theirs. My favorite so far was their almond dark chocolate ganache with sea salt macaron. I’m always looking forward to what flavors they are bringing to the market each week.”
The 2020 Charlottesville 29 is coming soon, answering: if there were just 29 restaurants in Charlottesville would be the ideal 29? But first up is recognition of our area’s great food trucks and stands. At breweries, vineyards, cideries, and elsewhere around town, Charlottesville’s food trucks continue to serve some of the best food in the area. As do food stands that feed hungry shoppers at farmers’ markets, among other locations.
Tomorrow, February 27, The Charlottesville 29 2020 Best Food Truck/Stand will be awarded. Among a great group, the finalists are:
Each December we celebrate the Charlottesville food year by asking: what was the best thing you ate all year? Here are the picks from 2018, 2017, 2016 and 2015. And, below are this year’s picks in our food community’s annual tribute to Charlottesville’s bounty. Meanwhile, check back soon for The Charlottesville 29 pick for 2019 Dish of the Year.
Dylan Allwood (Tavola)
Little Gem Salad at Oakhart Social. “I don’t think I’ve ever craved a salad, and I think about that one every day. The poppy seed dressing and everything bagel seasoning set it off.”
Jason Becton (MarieBette)
Beef Cheeks at Lampo. “Patrick and I have a weekly lunch date at Lampo, usually on Tuesdays, and one day Mitch happened to be there and was running a beef cheek special. So freakin good.”
Mitchell Beerens (Lampo and Prime 109)
Menudo from La Michoacána. “It might be the best thing I’ve eaten in Charlottesville ever. I love tripe and theirs has such a clean flavor, and there’s a piece of trotter in there for richness, and the broth tastes like a hug from someone’s abuela. It’s supposed to be a perfect hangover cure, so plan ahead and go nuts at the bar the night before for the full effect.”
Tim Burgess (Bang!, Bizou and The Space)
Grilled Cactus at Comal. “This is easy this year. Comal. Jesus, everything. I love the grilled cactus dish.”
Travis Burgess (Bang!, Bizou, and Luce)
Grilled Cheese and Tomato Soup at C&O. “I debated in my head for about thirty minutes, but this is undoubtedly it. I can’t tell what it is, maybe it’s the gruyere cheese mix, maybe the the extra buttery perfectly crisped bread, or maybe it’s just the two Goosehounds I down before it. But anyways, it hits the spot every time. So, shout-out to whoever is working that late-night station and consistently crushing it.”
Spinach Saag, Sundried Tomato Oil, Cauliflower and Paneer Pizza from Pye Dog Pizza. “Always a tough question, because there are so many to choose from with all the talent in this town. So, I guess I will go with the first thing that pops in my head: Pye Dog Pizza. I believe Matthew and I made it to The City Market on the second week that Pye Dog was there and grabbed some breakfast. In typical form, we had to have a bit of everything — two different pies and a biscuit. Everything was fantastic from the pulled pork pie to the house made sausage, egg & Korean pepper jelly biscuit, but the big winner in my opinion was the curried cauliflower, spinach saag, and paneer pie. It was a huge surprise that this was our favorite, but all the flavors were perfect together and the crust was perfection. I’m so proud of my friends and colleagues, Anna and Kelsey, for pursuing their dreams.”
Ryan Collins (Little Star)
Tostones Rellenos at Guajiros. “Favorite thing I ate in Cville this year is the tostones with pork at Guajiros. They are sweet, savory, sour and rich. Pair it with a colada, and it’s a great lunch. Love that place.”
Jose de Brito (Fleurie and Petit Pois)
Mole Negro con Pollo at Comal. “So I went to dine at Comal with curiosity, having heard that it was authentic. And decided that the mole negro con pollo is my favorite dish this year. The chef at Comal made a sauce with the spirit of chocolate, lightly seasoned with spices and peppers. It was restrained. The use of chocolate and spices was austere but elegant and generous, deep in flavor, lifted up with a hint of acidity. Christine, my wife, who has much deeper knowledge of Mexican food, having traveled in Mexico, agrees. Comal is a wonderful, authentic small Mexican restaurant, and the kitchen is talented. The pork ribs guajillo were a very close second. Vive la cuisine Mexicaine.”
Kate Collier (Feast!)
Chicken Katsu from Mochiko. “When we are dog tired after a long days work in specialty food retail, nothing tastes better than the chicken katsu take home dinner from Mochiko. We love the light and crispy panko fried chicken cutlet with steamed sushi rice and sides of macaroni salad and sautéed watercress with sesame seeds. It’s our go-to place for take out.”
Patrick Evans(MarieBette)
Bolo from Luce. “All three pastas that we tried were amazing, but I especially liked the Bolo.”
Laura Fonner (Duner’s)
Oyster Mushrooms at Little Star. “The best thing I ate all year was the oyster mushroom dish from Little Star. Oyster mushrooms, cinco chiles salsa, avocado, lime dressing, Mahon cheese, and chicharrones. I like to be surprised by food, and I will be the first to admit I am just not the biggest fan of oyster mushrooms. So when this dish came out, I simply thought: ‘Ehhh, I will try it.’ The layering of textures and flavors is amazing. It hits all of the important aspects of a wonderful dish. The citrus, heat, salt, and crunch complement the meatiness of the oyster mushroom in a beautifully harmonious way. Well done Little Star.”
Craig Hartman (The BBQ Exchange)
Tarta de Santiago at Quality Pie. “The best thing that Donna and I ate in 2019 in Charlottesville was the Tarta de Santiago from Tomas Rahal and Quality Pie. This Almond cake named after St. James is super revered in Spain and is one of their national dishes. The Tarta at Quality Pie is so good that we could not stop going beck for more. It literally draws us to Quality Pie. Pair it with one of the sherrys from Tomas’s collection.”
Brian Helleberg (Fleurie and Petit Pois)
Banchan at Sussex Farm (at Sussex Farm’s The Charlottesville 29 Auction dinner). “Jen’s banchan was clearly the plate of the year for me. The flavors, colors and textures framed a fascinating collage that helped make a memorable evening at Sussex Farm. As Jen spoke and revealed herself and her values to us, I realised that the foundations of hospitality were on on display:
Hard work – “If it is not earned, it is not valued.”
Family – “Everyone here on the farm is my daughter.” (Including her actual daughter.)
Cuisine – Not only does her aunt still send the peppers for her kimchi, but her mother taught her how to cook.
Love of the land – “I love this country.” Not only did Jen feed us persimmons from her property and delicious fried quail eggs from her birds, but she showed us what it looks like to realise a dream of having a family farm.”
Christian Kelly (Maya)
Pan Fried Chicken Dumplings at Duner’s. “There were lots of memorable dishes this year. Cville is definitely full of talented chefs and dining establishments. True to form, my choice goes back to a Cville classic, Duner’s. Chef Laura Fonner and her crew continue to plate some of the best food this side of the BRP. My particular favorite came out of her kitchen only a few weeks ago when my bride Jennifer and I were at Duner’s for an impromptu date night. The place was packed as always. We lucked out with a small table that had just opened up. We were not there ten minutes when food was on the table. Chef Laura sent out pan fried chicken dumplings with pickled Asian pear slaw and ginger aioli. Bam! So good! Chef John Haywood used to describe dishes that he could not stop eating ravenously ‘like a fried egg and cheese sandwich. You eat it and want another.’ (Imagine Yorkshire accent) Jen tried to act like she didn’t want to wrestle me for them but it was obvious when she rolled up her sleeves that fork jousting was about to go down. All silly comments aside, Laura is a very talented and hard working chef. Her dumplings were incredible, as are all of her tasty creations on her menu. Well done Laura!”
Loren Mendosa (Lampo and Prime 109)
Masa Gnocchi in Mole at Comal. “Emily and I were so pleasantly surprised to find so many veggie options on that menu that we ordered everything. The tamales, the tacos, everything was great, but the crispy gnocchi in mole was the best thing I ate this year. We’ve been back several times and each time that dish is a must order for us.”
Jenny Peterson (Paradox Pastry)
Dark Chocolate Wedding Cake from Paradox Pastry. “Best thing I ate all year? No question. A dark chocolate cake with whipped ganache and Amarena cherries made by the Sugaristas at Paradox Pastry. Yes, it ‘may’ have been our wedding cake. It was delicious.”
Ian Redshaw (2019 James Beard Semifinalist for Rising Star Chef of the Year)
Pizza Dough from Pye Dog Pizza. “Even for just starting, you can tell the crumb structure is proper. Those ladies do it right.”
Ivan Rekosh (Zocalo)
Prime 109 Burger at Prime 109. “After work, sometimes I walk across the street to Prime 109 and have an aged burger with fries. In that moment, with jazz in the background – it’s the best thing I’ve eaten all year. On Sundays I sit down for dinner with my kids. No screens, all together, and we talk. In that moment, whatever is on the plate, it’s the best thing I’ve eaten all year. I could go on and on. We are all fortunate to be able to have food when we want it and even be picky about it. This said, every meal I’ve actually taken the time to stop and enjoy and be grateful for is the best I’ve eaten in 2019.”
Wilson Richey (Ten Course Hospitality)
Cacio at Luce. “Soooo good. This is the sort of pasta you would pay $30 for as an entree at a fine dining restaurant. The best part is the quality of the pasta itself but the classic sauce is also done to perfection here. I’m so excited that something this good has become the street food of downtown Charlottesville. I could eat a cup of this every day.”
Merrill and Peter Robertson (Cote-Rotie)
Double Bacon Cheeseburger at Riverside Lunch. “In our honest opinion, it’s the best food in town. Only place we really go. We love everything about it.”
John Shanesy (Commonwealth Restaurant)
Peach from Manakintowne Specialty Growers. “The peach was so perfectly ripe and juicy I don’t know how it even held its mass. Texture like ice cream but still warm from its life void of refrigeration. I promptly did the opposite of what a chef should do in terms of margins and gave all of my kitchen staff one and we all enjoyed those peaches in perfect quiet for the next few minutes. Barring the ahhs and incessant slurping.”
Hunter Smith (Champion Brewing Company)
Queso Frito at Guajiros. “So hard to pick, but the queso frito at Guajiros caught and kept my attention. So simple, and so sublime. I find that amazing execution of simplicity always wins me over novelty.”
Angelo Vangelopoulos (The Ivy Inn)
Grilled Avocado at Kama. “Chef Dave Morgan cooked a tasting menu for me and my family on my birthday this year. One of our opening courses was his wood grilled avocado. I’ve never eaten grilled avocado or even thought to grill one myself so I was very curious about it. It’s grilled over his custom blend of hickory, white oak, and applewood until well charred, filled with ponzu sauce, and finally sprinkled with togarashi spice. It’s creamy and delicious, and it feels like culinary decadence even though it’s not — one of those unique creations where humble ingredients and technique combine to make something sublime.”
Tristan Wraight (Oakhart Social)
Smoked Mushroom Toast at Common House. “The smoked mushroom toast from Matt Greene at Common House was the best thing I ate in Charlottesville in 2019. Super yummy and comforting. Cured and smoked mushrooms sautéed with tons of sherry, caramelized shallots and a deep mushroom stock. Real Frenchy and cheffy but totally unstuffy. The different varieties of mushroom (lions mane, cremini and oyster) provided great textures and flavors. The house made sourdough got all gooey with jus, and that’s what I like.”
