What’s cookin’?
As everyone in our area who’s grown excited about the idea of self-sustainability knows, the time is ripe for an Eat & Drink Annual issue that focuses not only on local fare, but locally produced fare. Click through the features below and get the economic lowdown on some local farms, discover which local coffee shop brews the best with the results of our blind taste test, and much more. We even bite the bullet and explain why certain foods just don’t come from here.
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My Chocolate Shoppe on the Downtown Mall has closed, but owner and chocolatier Mary Beth Schellhammer isn’t giving up candy for good—she’s started Clean Conscience Chocolates, a line of paleo, vegan, organic, non-GMO, gluten- and dairy-free sweet treats. “I cannot continue to contribute to our
Charlottesville is dark and quiet when Severine Bertret starts her day at 4am. First on her schedule is fasting cardio, so she doesn’t eat before hopping on the treadmill or doing sprints around a track. She measures and weighs her food, eats, then lifts: high repetitions of heavy weights
FAMILY Bottle cap crafts Wednesday, July 19 Make your own necklaces, key rings, magnets and other trinkets using bottle caps, glue and magazine cutouts. Grades six to 12, registration required. Free, 3:30-5pm. Greene County Library, 222 Main St., Stanardsville. 985-5227. NONPROFIT Square dance
It has to be an allergy, right? She’s been sneezing for the last few days, and her eyes are watering up. She lives indoors, and probably hasn’t met another cat since her days in the animal shelter. It just doesn’t make sense that she could have caught anything. Such is the weird truth of feline
Hope you’re hungry: Charlottesville Restaurant Week is upon us, that glorious, twice-a-year event, this time featuring 42 restaurants (including five new participants) offering three-course menus at different price points: $19, $29 and $39. With $1 of each meal donated to the Blue Ridge Area
From shumei-raised produce at Stonefield, to Piedmont Master Gardeners’ advice in Crozet, this round-up of farmers market finds includes insider tips for everyone. Green Market at Stonefield 2100 Hydraulic Rd. 531-9646 With about a dozen local vendors per week, the Green Market at Stonefield
“We dodged a bullet,” says vineyard consultant Chris Hill, as he tucks his hand through a grapevine thicket, revealing a cluster of grapes. He suspects the previous day’s rain may have damaged the fruit set, but the bunches look much better than anticipated. The canopy, lush with
MarieBette Café & Bakery has expanded its baking operations into a new building about a block away from the French café at 700 Rose Hill Dr. The satellite space has brand-new equipment, such as a gigantic four-deck oven that’s double the size of the one in the original bakery. The bakery
FOOD & DRINK Cooking class Wednesday, June 28 Learn from the master as Rachel Pennington of The Pie Chest demonstrates how to make a summertime favorite—strawberry rhubarb shortcake—in this hands-on class. $55, 6pm. The Happy Cook, Barracks Road Shopping Center. 977-2665. NONPROFIT Choose
By Alexa Nash & Erin O’Hare Last week, local cheesemonger Nadjeeb Chouaf, owner of Flora Artisanal Cheese and a consultant for Timbercreek Market’s cheese counter, brought his work to the world stage and won big, taking third place in the third edition of the international Concours Mondial
When veterans and first responders look for therapy and support to get them through their day-to-day lives, yoga is not typically the first thing that comes to mind. But a recovery program at FlyDog Yoga is shifting that perspective. Brad and Eliza Whiteman founded FlyDog Yoga in 2014, focusing
Family Delve into Design Friday, June 23 Help your child in kindergarten through first grade create a masterpiece, in this class taught by Venable Elementary art teacher Melissa Combs. Free, 2-3pm. Regis- tration required. Gordon Avenue Library, 1500 Gordon Ave. 296-5544. Nonprofit United Way
We’re halfway through June, which means fruit harvest season has begun, and that means now is the time to do our best impression of the very hungry caterpillar. You know the story: A tiny caterpillar eats through fruit after fruit (and a piece of cake, an ice cream cone, a pickle, etc.) on his
FAMILY Donuts with Dad Saturday, June 17 Dads, grandfathers, uncles or buddies can enjoy story time and donuts with their little ones (ages 2-5) at Jefferson-Madison Regional Library. Free, 10:30am. Central Library, 201 E. Market St. 979-7151. NONPROFIT Alzheimer’s Association concert Thursday,
Charlottesville’s newest brewery will open without an IPA. That is not a typo. Mark Fulton, head brewer at Reason Brewery, has four beers planned for the July opening, and none of them will be a standard-issue bitter palate bomb or even have an ABV of more than 5 percent. Reason’s reason for
After showcasing his mastery of Italian cooking at Tavola, Caleb Warr is leaving his post as the eatery’s head chef. Dylan Allwood, current chef de cuisine at C&O Restaurant, will take his spot. Warr, a Louisiana native, arrived in Charlottesville seven years ago with a desire to cook. He
After showcasing his mastery of Italian cooking at Tavola, Caleb Warr is leaving his post as head chef. Dylan Allwood, current chef de cuisine at C&O Restaurant, will take the spot. Warr, a Louisiana native, arrived in Charlottesville seven years ago with a desire to cook. He didn’t attend
Family Dragonflies of Ivy Creek Saturday, June 3 Bring your family and a pair of binoculars to Ivy Creek and learn more about the dragonflies that live there. Meet the group at the Education Center. Free, 11am-12:30pm. Ivy Creek Foundation, 1780 Earlysville Rd. 973-7772. Nonprofit 4 Our Freedom
The Virginia wine scene exists within a larger post-Prohibition wine revival sweeping across the United States. Before Prohibition, the East Coast had a thriving wine trade. But following the 1920 constitutional ban on alchohol, only a few wineries remained standing, such as New York’s
Why do so many chefs love Riverside Lunch? Don’t get me wrong—I love it too. Few things hit the spot like a Riverside burger. But this is the era of local food, where chefs preach the gospel of local sourcing and other responsible food practices. Yet they regularly allow themselves to “cheat”