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Kitchen Confidential- The Ivy Inn’s Lobster “Raviolo”

by Stephanie Garcia

Chef Angelo Vangelopoulos munches on his “raviolo”.

After growing up in the restaurants of his parents, chef Angelo Vangelopoulos hopped from city to city trying to find a restaurant to call his own. After learning from award-winning French and Italian master chefs, Vangelopoulos stopped by a Charlottesville property listed for sale in 1995. After touring the property, the chef and his parents knew the Ivy Inn was their calling. Fifteen years later, the Inn continues to court local farms and growers to supply its regionally-inspired blend of French, Italian, and Greek cuisines.

The secret to success in the restaurant biz is… to surround yourself with good people and to have a sincere love of food.
My secret go-to ingredient is… bacon– it makes a dish better, without a doubt.
The secret behind the “local” food hype is… for the majority of produce, you cannot get better than what you get around here. It’s supporting the local economy, it can’t be fresher, it tastes good and is good for us, and having a relationship with a grower makes me feel better. Every bit of the hype, I buy– and I can taste the difference.
The secret to making the Ivy Inn’s Lobster “Raviolo” is… fresh lobster, good eggs for the pasta, and not overworking the pasta.

The Ivy Inn’s Lobster “Raviolo”

For the dough (can be done up to two days ahead):
1 pound durum semolina
4 eggs
1 tbsp olive oil

Put all ingredients in food processor, pulse on and off a couple of times being careful not to overwork the ingredients.

Empty the dough makings onto a cutting board and press together with your hands and wrap in plastic wrap. Let the dough rest a minimum of one hour or overnight in the refrigerator. (more)

Kitchen Confidential: Ray Forthuber, Boylan Heights veggie burger

by Stephanie Garcia

Executive Chef Ray Forthuber and owner JR Hadley.

The secret to creating the perfect menu… starts with having a very cohesive idea of what exactly you’re trying to present to your customers. Once you have that, it’s easier to let loose with your creativity and really make your menu pop. The menu at Boylan works so well because it isn’t overly ambitious– we know that burgers are the star here, but then we kick it up with some creative side items that serve to complement the burgers.
The secret to success in the restaurant biz is… to always have an open mind. With a living entity such as a restaurant, you’ve gotta realize that things are constantly changing and your success depends on your ability to adapt. They say the wise man knows nothing at all– who said that… was it Kanye?
The secret to making Boylan Heights’ Veggie Burger is… the almond flour coating. It adds a great nutty flavor and gives the patty a beautiful golden brown color when cooked. The great thing about this recipe is that if you’re feeling creative, it’s easy to sub out a few veggies for some of your favorites. Just don’t mess with the quinoa!

Boylan Heights’ Veggie Burger
vegetable stock
3 cups uncooked quinoa
4 1/2 cups uncooked, cubed zucchini (more)

Craig Hartman, Fossett’s, Smoked Pork Belly

by Dave McNair


Favorite utensil: I have this really cool switch peeler. It works like a switch blade
Celebrities served? Recently, Robert Duvall
Personality in the kitchen: Silverback
Go-to ingredient: Crabbbbbbbbbbbbbbbbbbbbbbbb, I love Crab!!!!
Overused ingredient: truffle oil
First dish: Wood grilled triple thick pork chops coated with Lawry’s seasoning salt!!! 8 years old and under the watchful eye of my Father, The Grillmaster

Smoked Pork Belly braised with orange, balsamic and garlic


Joel Myers, C & O, Chocolate pot de creme

by Dave McNair

Eric Cang (front), Nathan and Rachel Kambik, Brian Colbert and Joel Myers.

Favorite utensil: 10″ chef knife kept razor sharp
Celebrities served? our favorites, Dan and Lou Jordon
Personality in the kitchen: Benevolent conductor
Go-to ingredient: Our house cured bacon
Over used ingredient: Elbow grease
First dish: pizza at age 10

Chocolate pot de creme


Matt Turner, Camino, Zuppa di Fagioli with Rosemary Oil

by Dave McNair

Sean Thomas, Drew Hart, Matt Turner.

Favorite utensil: Currently, the wood grill at Camino
Celebrities served? Yes, many… not polite to name drop.
Personality in the kitchen: Tormented by self-perceived inadequacy/demanding
Go-to ingredient: winter bones
Over-used ingredient: Wasabi, balsamic, Meyer lemon
First dish: 8 yrs old, cookies. To my mother’s dismay, they were glazed with melted crayons.

Zuppa di Fagioli with Rosemary Oil


Terence Sheehan, The Old Mill Room, Barbecued Carolina quail

by Dave McNair


Favorite utensil: My clogs (they enable me to stand as long as I need without leg or back pain) or a good sharp cleaver, the most versatile knife in the kitchen.
Ever served a celebrity? Howie Long, Jim Nabors, Steve Martin, Bill Cosby, Melanie Griffin, Don Johnson, George W. Bush, Aretha Franklin, Donald Trump, Ivana Trump, Alyssa Milano, Maureen Reagan, Michael and Leon Spinks, Marla Maples, Bo Derek to name a few
Personality in the kitchen: All personality traits could be used to describe my kitchen demeanor at various stages of my career or a given circumstance. The important thing is not to lose your teammates’ respect, to know your audience, and to always remember you’re a leader. People will react to the environment you have created through your personality.
Go-to ingredients: Extra virgin olive oil / garlic / good wine
Overused ingredient: Tomatoes
First dish: First real dish was sautéed soft shell crabs with Rémoulade sauce. I was 9 years old. My parents would always take us to the Maryland shore for vacation, and crab was a big part of those memories for me.

Barbecued Carolina quail


Christian Kelly, Maya, Root vegetable casserole

by Dave McNair

Christian Kelly, Gabriel Barghachie, Drew McCune, Todd Grieger.

Favorite utensil: palette knife
Celebrities served? Muhammad Ali
Personality in the kitchen: coach
Go-to ingredient: yellow onion
Overused ingredient: smoked paprika
First dish: I began cooking scrambled eggs for breakfast before school at age 7.

Root vegetable casserole


Luther Fedora, Horse & Hound, Lump Crab Cakes

by Dave McNair


Favorite utensil: Chinese Cleaver
Celebrities served? Yes, tons when I lived in London– too many to name.
Personality in the kitchen: Drill sergeant
Go-to ingredient: Pork
First dish: Beef bourguignon at age 12

Lump Crab Cakes


Derek Bond, The Melting Pot, Spinach and artichoke cheese for fondue

by Dave McNair


Favorite kitchenware: Fondue Pot
Celebrities served? Yes; every guest that comes into my restaurant is treated like royality!
Personality in the kitchen: Drill Sergeant
Go-to ingredient: Milk Chocolate
Overused ingredient: None; they are all great and never get old
First dish: Oatmeal at age 8

Spinach and artichoke cheese for fondue


Brian Wilkinson, l’etoile, Dr. Pepper Braised Beef Short Ribs

by Dave McNair


Favorite utensil: My Sabatier chef knife.
Celebrities served? Carter Beauford (drummer for DMB). Being a drummer, it felt good to share my talents with someone that has inspired me outside of the kitchen.
Personality in the kitchen: I like to stay calm and cool, but that doesnt always happen.
Go-to ingredient: Kosher salt
Overused ingredient: Thyme
First dish: Spaghetti sauce. I was 11 years old.

Dr. Pepper Braised Beef Short Ribs

3lb. beef short ribs
3 tbsp oil
2 tbsp kosher salt
1 ½ tbsp black pepper
5 gloves garlic
2 medium carrots, roughly chopped
1 large yellow onion, roughly chopped
3 stocks of celery, roughly chopped
1/3 cup red wine vinegar
3-4 cup Dr. Pepper
5-7 sprigs of thyme

4-6 servings

Season beef with salt and pepper. Heat a large sauté pan* on medium high heat, then add the oil. Sear the meat on all sides, about 2-3 minutes per side. Once the meat is brown, remove it from the sauté pan and place it in a large casserole dish or oven safe baking dish.

With the remaining fat in the sauté pan, sear the carrots, onion, celery and garlic. Sauté vegetables for about 5-7mins on high, stirring occasionally. Transfer vegetables to the baking dish.

Deglaze the sauté pan with the red wine vinegar, then add to baking dish.

Pour just enough Dr. Pepper to cover the vegetables and beef.

Cover and bake @: 350 degrees for 3-4 hours
300 degrees for 5-6 hours
250 degrees for 7-9 hours
200 degrees for 10-12 hours

* This can be done start to finish in a large roasting pan or dutch oven.

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