Megan J. Headley

Megan J. Headley ate and drank her way through the food and wine worlds of New York, San Francisco, and Florence before pulling up a permanent seat at Charlottesville's bountiful table in May 2006. After a few years as an accidental restaurateur, she began writing The Working Pour in June 2009, contributing to All You Can Eat in January 2011, then took on the enviable yet filling job of Food & Wine Editor in September 2011. With other writing projects and a plucky preschooler under her domain, hobbies beyond cooking, making Playdoh snails, and orchestrating weddings between Snow White and Eeyore have been shelved for the time being.

Gettin’ sweet on sweet corn

Gettin’ sweet on sweet corn

Garrison Keillor once said, “Sex is good, but not as good as fresh, sweet corn.” To which we add—especially when it’s slathered in lots of butter. Corn tastes like nature’s candy, but it loses 50 percent of its sugar in the first 24 hours after it’s picked, so start gorging yourself now on these dishes […]

Photo: John Robinson

Best power lunch spots in the city

Charlottesville’s power lunch scene’s a far cry from D.C.’s, but there’s still plenty of wheeling and dealing being done over the midday meal. Here’s where our town’s most influential go to discuss, deliberate, decide—and eat.

Raspberry pie from Foods of All Nations.

Pie in our eyes: Seven ways to get your fill

Dessert trends come and go, but a good slice of pie stands the test of time—especially when it’s filled with seasonal fruit and served à la mode. Here’s a deep dish worth of local choices of America’s most classic dessert. The individual peach pies at Albemarle Baking Company might be small, but the double-crusted delights […]

Photo by Andrea Hubbell

June ABODE: My other kitchen: Tara Koenig

As the owner of Sweethaus, the old-fashioned bakery on West Main Street, Tara Koenig gets to satisfy both her sweet tooth and her love for design. Before opening her cupcake and candy shop last September, she fed her design habit by renovating the kitchen in her 90-year-old home in the Fifeville neighborhood. Not knowing whether or not […]

Herb-a-licious: Your guide to herby dishes around town

Herb-a-licious: Your guide to herby dishes around town

Once relegated to a scattering around the rim of the plate, herbs have come a long way—especially in this season when fresh ones flourish. Find them on area restaurant menus—from cocktails to desserts—and get herby with it. Prime your palate with Tempo’s strawberry basil martini made with freshly muddled strawberries and basil leaves, a squeeze […]

First time's a charm. Glen Manor Vineyards took home the Governor's Cup in February, having never entered the competition before. (Courtesy Glen Manor Vineyards)

A closer look at the revamped Governor’s Cup and its prized dozen

After 30 years, the annual Governor’s Cup competition, which pits Virginia wine against Virginia wine, got an overhaul, making it what the Virginia Wineries Association calls “one of the most stringent competitions in the U.S.” Improvements were made on every front—from the quality of the entries to the quality of the judges—and in February at […]

Photo by Cramer Photo

C-VILLE Kids! The littlest shopper: Hitting the market with your child can be fun and tantrum-free

Too often, grocery shopping with kids is the scene of blood-curdling screams and tantrums. It’s no accident that balloons, gumball machines, and colorful packaging abound, transforming the best-behaved child into a pile of flailing limbs. Executives bank on the fact that parents will give in to purple ketchup and SpongeBob yogurt to avoid embarrassment. Maisie’s […]

The joys of eating: Chefs’ dirty little secrets

The joys of eating: Chefs’ dirty little secrets

Chefs and bakers may have an elevated palate, but that doesn’t mean they don’t have a weakness for junk food and drinks—especially after a long night when gourmet is the last thing on their minds. Here are some of our finests’ dirty little secrets. Ian Boden of Blue Light Grill: Corn chips with pump nacho […]

Oh, sweet pea: An homage to the vegetable and legume

Oh, sweet pea: An homage to the vegetable and legume

There’s not much cuter than a row of tiny peas in their pods and these springy spheres taste as sweet as they look. Plus, as both a vegetable and a legume, peas contain a host of vitamins and minerals and are high in protein and fiber, yet more easily digested than their bean-ier cousins. Here […]

In April, Tavola transformed into pan-Asian restaurant Marco Polo (above). Below, Clifton Inn sous chef Tyler Teass prepares a meal for guests during a seven-course supperclub at a private home in February. (Photo by Andrea Hubbell)

The fly-by-night benefits of pop-up restaurants

As the economy limps along, restaurant trends embrace informality with a shift from the stationary to the mobile. In 2011, the food truck business exploded, with owners in search of more flexibility and less overhead. 2012’s the year of the pop-up—a temporary eatery that gives chefs or restaurateurs a chance to dip their toes into […]

May ABODE: My other kitchen

May ABODE: My other kitchen

You’d think that Dean Maupin, Keswick Hall’s Executive Chef—who also lists The Greenbrier (West Virginia), Tra Vigne (California), and The Clifton Inn on his resume—would be the cook in his family of five, but he’s sure to give credit where it’s due. His wife, Erin, who studied pastry at the CIA and worked at Fauchon […]

Fossett’s cellar at the touch of a screen

Fossett’s cellar at the touch of a screen

A 100-year-old estate with a croquet lawn and a snooker room isn’t where you’d expect to be handed an iPad when being seated for dinner, but Keswick Hall’s gone new school, taking Fossett’s leather-bound tome of a wine list digital. Sommelier Richard Hewitt and his team started the project last September to “innovate and expand […]

Raring for rhubarb: 10 ways to stalk the spring treat

Raring for rhubarb: 10 ways to stalk the spring treat

Rhubarb, that ruby-stalked rhizome that adds a tantalizing tartness to dishes both sweet and savory, is among the handful of spring produce that, just like the blossoming flowers and trees, seem to vanish in the blink of an eye. That’s why we’re practicing scorpacciata, or the act of consuming large amounts of a particular local […]

Hand me my spears: Asparagus is in for spring

Hand me my spears: Asparagus is in for spring

Hand me my spears! Nothing heralds the arrival of spring like asparagus. Fat or thin, the spears rise obediently with the season, perishing long before a tomato might make its acquaintance on a plate. Sure, you can buy asparagus year-round now, but why defy nature? These dishes from around town honor the beauties during their […]

From our farms to our tables

From our farms to our tables

  Farm to table eating isn’t new. In fact, it’s as old as the farm day is long. But when it became cheaper and easier to produce and distribute processed foods, we went from a farm-to-table nation to a factory-to-drive-through one. In the past decade or so, as we’ve become more concerned with the safety, […]

Monticello’s assistant director of gardens Gabriele Rausse came to Virginia in 1976 with a degree in agronomy. “If I get beautiful grapes,” he said, “I don’t have to be a winemaker because the wine will be beautiful.” (Photo by Ashley Twiggs)

Farmers first, winemakers second

What’s struck me more than anything over the past three years as I’ve had the pleasure of getting to know our area winemakers through this column, is how they consider themselves farmers above all else. No matter how skilled they are at making up for a bad vintage in the cellar, they all seem to […]