One of the best things about saying hello to cooler weather? It finally makes sense to eat soup again. Here are nine of our favorites. (above, left to right) Petit Pois petitpoisrestaurant.com Tender onions and broth-soaked bread await beneath a canopy of melted cheese in this sinful French onion. Blue Ridge Country Store blueridgecountry.com A no-frills chicken […]
Jenée Libby always wanted to be on the radio. As a child, she spent hours pretending—“Remember Mr. Microphone?” she asks. But Libby’s all grown up now, and she no longer has to pretend, thanks to Edacious, her twice-monthly podcast devoted to all things food. “I initially thought [Edacious] would be a terrific way to bring […]
A seasonal shift is an exciting change for any chef—a new menu awaits! We asked two local culinarians—Ian Boden of The Shack in Staunton and Caleb Warr of Tavola—to tell us what they’re most excited about adding to the offerings this fall and winter, respectively. IAN BODEN The Shack (Staunton) Ham fat confit pumpkin with fresh herbs […]
In late July, when a mysterious, creeping sugar pumpkin vine emerged from my compost pile, I started thinking about the strange fruit and how to get it from gourd to glass. The answer? Pumpkin butter. Pumpkin butter 8 sugar pumpkins; 1 1/2 cups Dr. Pepper (or something cola-esque); 1 1/2 cups brown sugar; 2 cups […]
We’ve picked this poached pear dish from Red Pump Kitchen for two reasons: First, it’s pretty enough to appear on a holiday postcard. But mostly because, with Marsala wine, saffron, cocoa and hazelnut, it’s the perfect punctuation to a winter meal.
We asked The Alley Light’s Micah LeMon to help us summerify a run-of-the-mill margarita. The recipe’s below, and in the current issue of Knife & Fork, you’ll find a few others worth trying. It’s on stands now! 2 oz. Blanco Tequila 1/2 oz. fresh lime juice 1/2 oz. agave nectar 2 oz. fresh watermelon […]
Hey, puddin’ The banana pudding at PastureQ masquerades as a crème brûlée, with rich banana custard under slices of sweet, perfectly burnt bananas. That’s what we call Southern comfort.
Which came first: the chicken or the egg? We don’t have a definitive answer, but the egg’s appearance in everything from omelets to mayo suggests it’s at least trending. That’s why, for the first issue of Knife & Fork, we’ve tracked down nature’s incredible, edible gift from backyard chicken coops to your next breakfast sammy; […]
Mark your calendar—these spring and summer food events will fill you up. City Market Opens April 4, 7am-noon Every Saturday through October, head to the parking lot at the corner of Water and First streets to take in all the things that are great about Charlottesville: artisan goods, community and, of course, food. Get there […]
We asked two of Charlottesville’s best chefs—Curtis Shaver of Hamiltons’ at First & Main and Angelo Vangelopoulos of Ivy Inn (a 2015 James Beard Award nominee!)—to tell us what they’ve spent all winter dreaming of cooking in spring and summer, respectively. Curtis Shaver, Hamiltons’ at First & Main Pickled Carolina shrimp with fried green tomatoes, […]
What’s longer, the list of IPAs made by American craft breweries, or the span of every beard from every American brewmaster laid end to end? It’s a trick question, because both are still growing. What’s with the beards is anyone’s guess, but Three Notch’d Brewing Company owner Dave Warwick says there’s good reason for the […]
We’ve been following one trend faithfully for a few years—like, literally following it—from the City Market and Fridays After Five to Hydraulic Road and the Ix Art Park. Whether it’s Australian hand pies or smoked pork barbecue, fresh donuts or cupcakes, Charlottesville’s food truck scene brings everything to eat, drink and satisfy your sweet tooth. […]
I’ve been asked by bar customers to make some pretty ridiculous drinks in my day—Sex with Alligators, a Duck Fart, a Sloe Comfortable Screw Up Against the Wall, a Cement Mixer, a Brain Hemorrhage, a Greene County Man Hammer. Most of them are not very good, and the people who order them are not shooting […]
When it comes to barbecue, could Virginia ever be on the level of Texas or Kansas? The Barbeque Exchange’s Craig Hartman thinks so. “Virginia was once the epicenter, and when people moved away they did barbecue,” Hartman says. “The first written advertisements in Texas, Kansas, Oklahoma, North Carolina, they all said come to Virginia for […]
A relative newcomer to the Charlottesville food scene, Tristan Wraight opened Oakhart Social with his business partner (and childhood friend) Ben Clore in late 2014, after nearly five years of working toward the goal. But Wraight’s no stranger to the kitchen—he started as a dishwasher at a bakery in high school and worked his way to […]
Whether you’re slicing up a fresh tomato to anoint your BLT or asking for extra arugula at the lunch counter, it’s definitely sammy season. We recommend taking yours to go and enjoying it in the sunshine. Here are three of our picks that achieve picnic perfection. IvP Banh Mi (pictured) For meat lovers: roasted pork, pâté and […]
In the five years since she’s owned the shop, PK Ross has made quite a few changes to Splendora’s—most notably by adding a whole host of flavors to the repertoire. We caught up with her ahead of Splendy’s fifth birthday (June 24!) to chat about some of the biggest gaffes, greatest successes and what’s up […]
It’s backyard barbecue season. But before you fire up the grill, it’s important to be prepared. Sam Rochester, executive chef at Downtown Grille, offers this advice for grilling restaurant-worthy food at home. First, know your grill. “Propane is fast and easy, and gives food a more crisp finish,” he says. However, charcoal grills give food […]
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