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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See and be seen! We’re sending a photographer to the hottest scenes in Charlottesville for an up-close-and-personal look at what—and who—is going on around town. Know of a photo-worthy event coming up? E-mail writer@c-ville.com. Despite the chilly weather on Fat Tuesday, there was a fun
If there’s anything in this world that intimidates me more than singing, it’s dancing. Hand me a microphone and ask me to belt it and shake it at the same time, and I might just have a heart attack. Writing, on the other hand, is a form of self expression that I can (and do) […]
Last year, we brought home the most generous newborn from the hospital. Along with her kissable baby cheeks she offered the added bonus of spit up all over my favorite shirt. With her tiny button nose she bequeathed mucus of every size and color, free of charge. And of course, thrown in with
I spent all of January getting everything in order to open a serious cocktail bar Downtown. Several weeks went into researching what the business’s official and exact position on ice, shaking, dilution, stirring, double straining, etc. should be. I spent another several days discussing this
“Tibet is my country,” Venerable Tenzin Gephel said simply. “And I would like to go there one day.” Gephel, a Buddhist monk in his 50s who is the resident teacher at the Jefferson Tibetan Society, spent his youth at Namgyal Monastery in Northern India, the personal monastery of the 14th Dalai
Charlottesville’s own Starr Hill Brewery is teaming up with Athens, Georgia-based Terrapin Beer Company to create a new Belgian-style espresso stout, GAVA Joe. Pronounced “java,” the collaboration beer is inspired by a longtime friendship between the two companies’ brewmasters, and will be a
On Fridays, we feature five food finds from local chefs and personalities. Today’s picks come from Josh Lowry, sous chef of Zocalo (and earlier this week Zy.De.Co.) Lowry’s picks: 1) Thai Beef Consomme Noodle Bowl at Pad Thai. “Rich, brothy, crunchy, sweet, sour, savory. It’s everything in a
I’m no stranger to sweat. As a runner who doesn’t consider it a successful workout unless Niagara Falls is pouring down my face, I actually kind of love it. I’ve got a dresser drawer full of moisture-wicking shorts, tops, and socks, and there’s something satisfying about returning home
On a Friday night in late January, AMF Kegler’s Lanes filled up with young professionals arriving from work to relax and network. They traded stories about the daily grind, complained about their love lives, and shared weekend plans. Business and civic leaders rubbed elbows with newcomers,
Albemarle County ducks, be on your guard. You may have been safe before, owing simply to the fact that some people don’t know how to break you down and make you delicious. But that’s all changing. The Charlottesville Cooking School is training duck butchers by the classroom under the tutelage
The Downtown Grille is officially back open for business after being closed for an extensive six-week renovation. Located on the west end of the Downtown Mall, the restaurant has been serving up steakhouse-style fare for 15 years, and managing partner Robert Sawrey said it was time for a
Three minutes is nothing. I can do anything for 180 seconds, right? I found myself eating those words last week at MADabolic Inc. as I dropped an 18-pound kettlebell back onto the floor and made my way to the next station, a row of exercise steps. With two and a half rotations of the
Valentine’s Day may have come and gone, but who says it needs to be a special occasion for you to treat yourself to some chocolate? It’s finally here. A Downtown shop devoted entirely to chocolate. It’s as if it were custom made to satisfy my cocoa-infused taste buds. If there is
Zocalo is busting loose. On Monday, February 24, for one night only, Zo.Ca.Lo is turning into Zy.De.Co, serving up Cajun and Creole cuisine in celebration of Mardi Gras. A handful of small plates, ranging from $6-9, will include dishes like gumbo, boudin balls, and Natchitoches meat pies, as
The next big thing in beer is going to be weed. But we’re getting ahead of ourselves. You’ve likely heard of sommeliers, the expertly trained snobs who help you negotiate a wine list. But you might not have heard of cicerones, the sommeliers of the beer world. Trained to guide you through ale
Something about kettlebells has always been intimidating to me. They look like cannonballs with handles and they’re less intuitive than traditional free weights, so at the gym I’m more inclined to gravitate toward the dumbbells. Bicep curls and shoulder presses I can manage, but I never even
According to family lore, when my great-grandmother was 16, she walked right up to my very handsome great-grandfather and said to him, “Catch me, I’m a butterfly.” It was a bold move for a short, shy woman who never drove a car or wrote a check in her life. (Though, she was sassy. She once […]
When I received an e-mail about a bunch of barbecue competition judges getting together in January to taste some ’cue because they were “missing the competition smoke in the dead of winter,” I was skeptical. “You realize this could be the most awkward hour of my life,” I told my editor. A dozen
On Fridays, we feature five food finds from local chefs and personalities. Today’s picks come from Jose De Brito, who once owned Ciboulette and is now the chef ofThe Alley Light. De Brito’s picks: 1) Croissant at Albemarle Baking Company. “Having grown up in Paris, I am always looking for
As a wine writer, and a peddler of the juice too, I’ve often felt the urge to get defensive when it comes to the much-maligned “tall bottles”: German and Austrian Riesling, Alsatian Riesling, Pinot Blanc and Gris, Gewurtztraminer, and sometimes even Muscat. The amount of visceral and