The Hook - The Dish » 2008

Make vinegar at Monticello

by Dave McNair 11:02 am November 12th

November 15, 2008 9:30 am

The folks at Monticello are doing more than giving tours these days–they’re teaching folks how to cook! On November 15, winemaker and master chef Gabriele Rausse will be giving a workshop on making vinegar, an integral ingredient in various Jefferson-family recipes. Rausse will give a little history lesson, explaining the ancient European tradition of using vinegar in cooking, and then show you how to use it in preparing vegetables, meats, and dressings. The workshop will be held at the Monticello Garden Shop at 9:30am, costs $10, and will run for two hours. To make reservations give Monticello a call at 434- 984-9822 or visit their website.

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Charlottesville Cooking School: Vegetarian Harvest Dinner

by Dave McNair 10:55 am November 12th

December 6, 2008 2:00 pm

Instructor: Marisa Catalano
DATE: Saturday December 6 at 2PM. Duration 3 to 4 hours.
Instructor: Marisa Catalano
In this class you will make: A Salad of Frisee Butter Lettuce Arugula, Watercress and Walnuts
with a Sherry Vinaigrette, Camembert Toasts, Cassoulet of Leeks and White Beans with Parsley and Garlic Crumbs, Brown and Wild Rice Cakes, Apple Cranberry Clafouti for dessert.
Cost: $65
Website

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Charlottesville Cooking School: Tea Party for children

by Dave McNair 10:54 am November 12th

November 29, 2008 2:00 pm

Instructor: Marisa Catalano
DATE: Saturday November 29 at 2PM. Duration 2 to 3 hours. (for children age 8 and up with an accompanying adult)
In this fun class for children and adults, you will have a wonderful time while learning how to make: A Trio of Tea Sandwiches: Chicken Waldorf; Curried Egg Salad; Smoked Salmon, Cucumber, Dill Crème Fraîche, Mini Apple Tarte Tatins, Shortbread Rounds with Berries and Cream Filling, Buttermilk Currant Scones with Lemon Curd, Tea Assortment with Milk and Sugar or Lemon.
Cost: $89 per couple
Website

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Charlottesville Cooking School: Fancy Holiday Hors d’oeuvres

by Dave McNair 10:52 am November 12th

November 23, 2008 2:00 pm

Instructor: Erik Speer
DATE: Sunday November 23 at 2PM (not 6PM!!!). Duration 3 to 4 hours or
Monday November 24 at 6PM. Duration 3 to 4 hours.
Erik Speer will teach you to create these hors d’oeuvres: Roquefort Grapes, Parmesan Pepper Bowtie Puffs, Cajun Crabcake Bites with Remoulade, Fresh Cucumber Rounds with Spiked Salmon Mousse, Beggers Purse with Wild Mushroom and Leek filling.
Cost: $ 65 for 1 session
Website

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Charlottesville Cooking School: Holiday Celebration Dinner

by Dave McNair 10:51 am November 12th

November 21, 2008 6:00 pm

Instructor: Marisa Catalano
DATE: Friday November 21 at 6PM. Duration 3 to 4 hours.
Marisa will teach you how to make a delicious Holiday dinner that will
impress all your guests. You will make: Crown Roast of Pork with Apple and Cranberry Stuffing, Cauliflower and Parsnip Mash, Roasted Brussels Sprouts with Poppy Seeds, Orange Spiced Sweet Potatoes, Lemon Tart with Sweetened Whipped Cream and Candied Lemon Rind.
Cost: $65
Website

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Charlottesville Cooking School: Enjoying Late Harvest Vegetables

by Dave McNair 10:49 am November 12th

November 19, 2008 10:00 am

Instructor: Martha Stafford
DATE: Wednesday November 19 at 10AM. Duration 3 to 4 hours or
Thursday November 20 at 6PM. Duration 3 to 4 hours. Learn to make: Beet, Cabbage and Albemarle Pippen Slaw with Everona Sheeps Milk Cheese, Mushroom Ragout over Wade’s Mill Polenta, Kale with Mustard Seeds and Tamari, Turnip and Potato Puree, Pears poached in Virginia Wine.
Cost: $65 1 session
Website

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Charlottesville Cooking School: Thanksgiving Workshop

by Dave McNair 10:48 am November 12th

November 16, 2008 6:00 pm

Instructor: Erik Speer
DATE: Sunday November 16 at 6PM. Duration 3 to 4 hours or
Monday November 17 at 6PM. Duration 3∏ to 4 hours.
Erik Speer will demonstrate an entire Thanksgiving meal, featuring, of
course: Oven-Roasted Turkey, Giblet Gravy, Cornbread Stuffing, Roasted Garlic Mashed Potatoes, Butternut Squash “Brulee,” Medley of Ginger-Glazed Vegetables.
Cost: $65 1 session
Website

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Charlottesville Cooking School: Secrets of Great Soups

by Dave McNair 10:46 am November 12th

November 16, 2008 10:00 am

Instructor: Erik Speer
DATE: Sunday November 16 at 10AM. Duration 3 to 4 hours.
Due to popular demand we are running this class again. Learn to make delicious soups for the holidays! During this class knife skills, caramelization and soup presentation techniques will be demonstrated and practiced. With Erik Speer you will prepare: Five Onion Soup au Gratin, Chesapeake Bay Crab and Corn Chowder,Butternut Squash Bisque with Candied Pecans.�
Cost: $65
Website

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$5 wines at Whole Foods

by Dave McNair 1:20 pm November 05th

November 21, 2008 5:00 pm

On the first three Fridays in November, the Alliance for Community Transportation is hosting a wine tasting and sale at Whole Foods Market on Route 29 North. At 5pm on those Fridays all wines presented will be just $5 and proceeds will benefit C’Ville Bike Mentors. For more in formation call the Alliance at 295-6554 or visit their website at transportationchoice.org

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Apple Harvest Festival the best party of the weekend

by Kate Malay 10:29 am November 03rd

It might take all week for the dust to settle south of Charlottesville, as several hundred carloads of families and friends descended on North Garden for Vintage Virginia Apples and the CoveGarden Ruritan Club’s 8th Apple Harvest Festival on Saturday.

A small fairground and orchard played host to local food and craft vendors, hay rides, live music, and workshops on the west side of 29 south, near the Crossroads. We loved samples of unusual apple varieties like Limbertwig and Idared, cheeses from local Everona Dairy, and straight-from-the-vat Brunswick stew with a line twoscore long.

But our blue ribbon goes to CaroMont Farm of Albemarle for serving (brace yourself) a scoop of honey chevre mascarpone over slices of warm, sweet baked Virginia apples with homemade bread.

If you didn’t kick up some dirt this weekend, you can still find seasonal fare and support the many local businesses and producers behind it. Here’s a good place to start: the cheese counter at feast! where you can find pumpkin chevre, made by the Dodsons at Goats R Us. photos

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