Overheard on the restaurant scene… This week’s foodie news (Week of July 29)


L'étoile chef Ian Redshaw is moving to tavola's kitchen. Photo: Beyond The Flavor L’étoile chef Ian Redshaw is moving to tavola’s kitchen. Photo: Beyond The Flavor

Anyone up for a game of Musical Chefs? L’étoile’s Ian Redshaw is taking over Matt Boisvert’s sous chef spot at tavola when Boisvert makes his way to the kitchen at C&O. Redshaw has been at l’étoile since 2011, after a cooking stint in the Hamptons and upstate New York post-graduation from the Culinary Institute of America at Hyde Park. No word on Redshaw’s replacement, but with the way the local food scene works, we wouldn’t be surprised if it was a familiar face.

Word on the street is that Pasture is inching even closer to an opening date. All that’s left is setting up the tables and chairs and getting a final inspection. Won’t be long now!

Grace Estates opened the doors to its tasting room a few months ago, and soon it’ll be opening a different set of doors. The tasting room is moving up to the gorgeous Mansion House on the hill, er, mountain, which can be seen from Garth Road and has sweeping views of Charlottesville. The house and lawn is surrounded by vineyards and mountains on three sides and is one of the best views around.

Rebecca’s Natural Food is beginning a six-talk seminar featuring the restoration of our local food systems. During this series, “guests will learn from local family farmers and processors what it takes to produce nutrient dense food in a manner that is environmental, economically, and socially sustainable.” On Tuesday, August 6, Mark Jones from Sharondale Farms will discuss “Farming with Fungal Allies (mushrooms)” from 6:30-7:30pm, and on August 21, Erica Hellen from Free Union Grass Farm will discuss “The Big Picture of the Small Farm.” Rebecca’s Natural Food is located in Barracks Road Shopping Center.

Vinegar Hill Café, located in Jefferson School City Center is now offering Chill’n & Grill’n on the first Thursday of every month, featuring a $10 straight off the grill menu and live acoustic music. You’ll find BBQ ribs and chicken, hamburgers, and collard greens, baked beans, coleslaw, and cornbread on the menu. Thursday, August 1 is just around the corner, so mark your calendar for dinner. For details visit Vinegar HillCafe.org. or contact Joel Schechtman at jschechtman@jabacares.org.

Chicken with a side of ice cream? Now open next to newcomer Popeyes: Coldstone Creamery. The frozen treat chain moved to the neighborhood a few weeks ago and brought with it a bunch of toppings and a love of song. (Employees sing a tune when you put a tip in the jar.)