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Pork belly spending

by Kate Malay

Double H. Farm’s Richard Bean
FILE PHOTO BY JAY KUHLMANN

Politicians have never been more eager not to pork barrel, and I’ve recently found myself wondering where all that bacon is going.

To our plates, apparently.

This little piggy went to Manhattan for a gastronomic adventure, following a scent trail of reviews by my favorite food writers for Gourmet, the Village Voice, and the New Yorker, among others, and noticed a trend real fast.

Pork belly appeared beside sweetbreads at Bar Blanc and in the béchamel sauce on my gourmet grilled cheese at Resto (plus bacon strips). Pancetta was in the mix of my lamb shoulder and farro at Blue Hill and Sushi Bar Hagi’s spaghetti with ketchup. Even Claudia Roden garnished gazpacho with bacon.

So is Charlottesville in on this? Mas Tapas and The Upstairs come to mind as our beacons of high-end bacon, so I asked their chefs about pork trends. (more)

Fire Marshal ‘pleased’ with free pizza promo

by Courteney Stuart

Smoke detectors are not all created equal. A detector test conducted by the Hook with assistance from local fire officials revealed in June that ionization models may not activate until it’s too late to escape.
FILE PHOTO BY JEN FARIELLO

A creative smoke detector promotion by Albemarle County Fire Department yielded free pizza for lucky— and safety conscious— Domino’s Pizza customers last week. The October 7 promotion promised customers of the Seminole Trail store a free pizza if a county firefighter riding along with the delivery driver determined that all of the home’s smoke detectors were functioning.

Barber says three firefighters teamed up with three delivery drivers from 4-7pm and served up about a dozen free pies.

“I would have liked to have gotten more houses, but overall I’m pleased,” says County Fire Marshal James Barber, who adds that the department deliberately limited the scope of the promotion because it was their first attempt and they didn’t know how strong response would be. Barber expects the department to repeat the promo in about six months, and says that “hopefully, it’ll be expanded.”

Despite the relatively low number of pizza calls, to the firefighters’ delight, the detectors were working at almost every home they visited. “We replaced two batteries,” says Barber, “but every home we went to, the detector basically was functional.”

Barber says the firefighters answered residents’ questions about detectors (more)

Apple Tasting at Tufton Farm

by Dave McNair
October 18, 2008 12:00 am

Saturday, October 18th, 9:30am - 12pm

Participants will taste, savor, and, most importantly, rate each apple in this 2.5-hour program.Tom Burford, Professor Apple, will provide numerous apple varieties, each introduced with a discussion of their history and culture. A unique opportunity to explore the essence of the apple, this event has been among Monticello’s most popular. Cost: $10.

Tufton Farm is on Milton Road (Route 732), just a couple of miles from Monticello. Contact: 984-9896.

Taste of Culpeper

by Dave McNair
October 12, 2008 12:00 pm

Sunday, October 12, 12pm - 5pm, in Culpeper

Spend the day in Downtown Culpeper at the 4th Annual Taste of Culpeper Festival. Fifteen Virginia wineries will be offering tastings and displays, and delicious food from local restaurants and caterers available for purchase. There will also be live entertainment from N2N and Eli Cook, with local artists and children’s activities. 

$10.00 per ticket in advance - Ticket outlets include Culpeper Renaissance, Inc., Randy’s Flowers, Prince Michel Winery & Vineyard, and StellarOne. $15.00 per ticket at the gate

$5.00 Designated driver ticket (available for purchase at gate only) or for those who do not wish to participate in the wine tasting. Children under 12 free. Contact: (540) 825-4416. email:   Website

 

Graves Mountain Lodge Apple Festival

by Dave McNair
October 19, 2008 12:00 am

Saturday and Sunday, October 11-12, and October 18-19, 10am to 4:30pm at Graves Mountain Lodge

Come and see nature’s way of blanketing the mountains with stunning color during the month of October. Enjoy fun filled days complete with good food and entertainment including bluegrass music, cloggers, arts and crafts, hay rides and horseback rides. Orchards will be open for apple picking! Cost: Free.

Carter Mountain Apple Festival

by Dave McNair
October 12, 2008 12:00 am

Saturday and Sunday, October 11-12th, 9am - 6pm at Carter Mountain Orchard.

Learn how to make fresh apple cider at Carter Mountain Orchard’s Fourth Annual Autumn Apple Festival. Visit the exhibit “Virginia Apples for Flavor: The Story of Hill High Orchards” and see historic orchard tools at work. Sample locally made apple products including apple butter, apple cider, apple donuts, apple pie, and all things apple! Cost: Free.

Lexington’s Red Hen lures local culinary talent

by Dave McNair

The Red Hen in Lexington, Virginia
PHOTOS COURTESY RED HEN

Back in January, aspiring restaurateur John Blackburn told Dish he was looking for a talented chef willing to “flee the big 5-star kitchens” of Charlottesville for Lexington, where Blackburn has finally opened the Red Hen, a gastro-pub style restaurant in a renovated 150-year old former chapel.

“I’m hoping to identify and hire a chef in the next five months to take this on and make it her/his baby,” said Blackburn. “In other words, we’re looking for somebody who wants more than just a job.”

Well, that willing chef turned out to be OXO’s ex- empresario Tucker Yoder.

“I was blown away by how fast news traveled after that Hook piece,” says Blackburn. ” I got resumes from DC, New York, and one from Aspen. Ultimately, Tucker fit the profile we were looking for… smart, sane, ambitious, and ridiculously talented.”

However, it appears that Blackburn, founding editor of Blue Ridge Outdoors and a former journalist for C-Ville Weekly in the early days, was not content to lure just one (more)

Schnitzelhouse now LA galbihouse

by Dave McNair

A few weeks ago, a new restaurant finally opened up in the old Ludwig’s Schnitzelhouse space on Fontaine Avenue, and it couldn’t be any farther removed from schnitzel and bratwurst– a Korean and Japanese joint called Arirang Restaurant, named after a popular Korean folk song about the nature of love. According to general manager Ho Lee, a native Korean who moved here from Harrisonburg, they want to be more than just another Asian restaurant.

“We are trying to bring our culture here,” he says. “Most people think Asian restaurants don’t have bars, or places to watch sports….but we have a lounge where you can have a saki and watch a soccer game.”

In addition, Lee says the food at Arirang might come out a little slower because they don’t start cooking until your order is placed. “Nothing is pre-cooked,” he says.

Lee says they make a sensational LA galbi, a name Korean’s use to describe American beef ribs cooked Korean-style, a method that originated in the Korean kitchens of Los Angeles. “They’re very good, very tender,” says Lee.

Para nosotros: Coffee mission on Elliewood

by Dave McNair

Para Coffee owner Eric Kelley
PHOTO BY DAVE MCNAIR

Three weeks ago, Para Coffee on Elliewood Avenue joined the ranks of local coffee houses, and we finally had a chance to stop by and chat with owner Eric Kelley. Located in the former Blue Wheel Bicycle and MOD building, the newly renovated space is light filled and cozy, complete with living-room like nooks occupied by inviting coffee tables strewn with newspapers and magazines, stylish lamps, and old comfy chairs and sofas. For a small space–it only has room for 49 people–it has the feel of a much larger space, thanks in large part, we imagine, to Kelley’s composition skills as a professional photographer.

Which prompts the question: why did a professional photographer decide to open a coffee shop?

As Kelley points out, he was already working for Holland Photo Arts, was doing work for C-Ville Weekly and other publications, and started his own wedding photography business in January that had him shooting 31 weddings this year. In addition, he admits he was never much of a coffee drinker.

For Kelley and his partner and fiancée Lora Keady, however, opening Para appears to be part of a larger mission. (more)

Secrets of great soups

by Dave McNair
October 4, 2008 12:00 am

Let chef and caterer Erik Speer teach you how to become a soup king! You’ll prepare Five Onion Soup au Gratin, Chesapeake Bay Crab and Corn Chowder, and Butternut Squash Bisque with Candied Pecans. Knife skills,caramelization and soup presentation techniques will be demonstrated and practiced.

Saturday, October 4 from 10am to 2pm at the Charlottesville Cooking School. $65 for 1 session.

The Charlottesville Cooking School
2041 Barracks road
Charlottesville, VA 22903
Tel#: 434-963-COOK
Fax#: 434-293-4340
Email: [email protected]
Website

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