The Charlottesville 29

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

Tag: The Rock Barn

Five Finds on Friday: Dave Fafara

dish-fafara

On Fridays, we feature five finds selected by local chefs and personalities.  This week’s picks come from Dave Fafara, owner of Shenandoah Joe and diving coach.  For a limited time only, Shenandoah Joe is currently roasting some pretty special micro-lot coffees from Costa Rica, Honduras, and El Salvador.  Snatch them up before they are gone.  Fafara’s picks:

1)  Pickles at Barbeque Exchange.  “I ask for a smorgasbord of each type as I’m chowing down a brisket sandwich.”

2)  Jack’s Java Espresso Stout from Three Notch’d Brewing Company.  “A blend of my two favorite beverages, beer and joe.”

3)  Sausage from The Rock Barn and Bacon from Double H Farm at the City Market.  “Add Frankie’s tomatoes and peppers, yum!”

4)  The Lunch Special at Harris Teeter.  “6 inch sub, bag of chips, and sweet tea for $4.99.  Perfect for me as I go from pool to pool.”

5)  Patatas Riojanas at MAS Tapas.  “It’s like Lay’s potato chips, you can’t have just one. Chorizo potato hash with an egg on top. Not always on the menu, but when it is, gotta have it.”

Five Finds on Friday: Sara Adduci

Sara

Photo by Justin Ide.

On Fridays, we feature five food finds selected by local chefs and personalities.  This week’s picks come from Sara Adduci, cheesemonger of Feast!.  Last weekend, Adduci helped make Charlottesville proud at The Cheesemonger Invitational, in New York City, where top cheesemongers from around the country competed against one another in cutting, selling, tasting, wrapping, and proving their cheese knowledge.  Adduci finished in 4th place while fellow Charlottesville monger Nadjeeb Chouaf took 2nd place.  A great showing for Charlottesville.  Adduci’s picks:

1)  Bacon, Egg and Cheese Biscuit at Ace Biscuit & Barbecue.  “I just adore breakfast and brunch foods and these are simply fantastic! It’s truly hard for me to pick a single item in this category, because I also have a big crush on the ginger scones from Albemarle Baking Company and the BFP (big f****ing pancake) with bacon from Brookville.”

2)  Spanish Tuna Salad and White Bean Salad from Feast! with Pea Shoots from Manakintowne Specialty Growers. “Mix these three items together in a bowl and you get my ever-so-lazy, non-cooking, dinner or lunch more often than I care to admit.”

3)  African Curry Powder from The Spice Diva.  “Simply saute any gorgeous, local veggies that suit your fancy with garlic, onions, and this flavorful, not too hot, green curry, top with toasted pine nuts and serve over the nutty, Kagayaki 6 Grain Rice blend from Seafood @ West Main. Delish.”

4)  Farmhouse Dry Cider from Potter’s Craft Cider.  “I love this stuff, in all its bone dry, bubbly, apple-y glory. It is great on its own and also great as a cocktail mixer. I like it with the brown liquors, but I seriously think you could use it wherever club soda is called for with great success. I have some mulberry gin steeping and I look forward to trying them together.”

5)  Linguica Sausage from The Rock Barn. “I just can’t get over my deep affection for this Portuguese style sausage. I make a simple marinara with a couple of links of this sausage pulled from the casing, add fresh sheep and goat milk ricotta from Twenty Paces, some fresh spinach or basil and serve it over pasta. Then, the next day I take the leftover sauce, add black beans, and serve an over-easy egg on top. So good.”

Five Finds on Friday: Ben Thompson

On Fridays we feature five food finds selected by local chefs and personalities.  Today’s picks come from Ben Thompson of the pork butcher The Rock Barn.  A trained chef, Thomspon may be the only man in town whose resume includes Per Se and The French Laundry.  You can enjoy The Rock Barn’s products at top restaurants all over Charlottesville, or buy directly from The Rock Barn at area farmers’ markets.  Better yet, try a Porkshare, where each month you get a different selection of cuts, plus expert tips and recipes on what to do with them.  Thompson’s picks:

1)  The Gyro at The Ivy Inn.  “This is not always on the menu, but just pop in the back door and tell the guys to stop service and make you one.”

2)  Bellisima Pizza at Dr. Ho’s Humble Pie.  “See all previous mentions.  Everybody else already said it.”

3)  Steel Wheels ESB from The Barrel House of Blue Mountain Brewery.  “Great balance of drinkability and complexity. My ‘go to’ when it is available. Growlers or cans.”

4)  Citra Hops Kombucha from Nugget’s Raw Kombucha.  “Straightforward. Gets you right. Brings you back.

5)  The Rock Barn Bratwurst at Beer Run.  “Shameless plug. Proud to have my sausage in their hands. They do a great job.”

 

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