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C-VILLE Weekly

There’s a Virginia wine for every classic holiday dish. Just follow our little guide! Photo: Morgan Salyer

A taste of home: Virginia wine pairings for classic holiday meals

Knife & Fork | Nancy Bauer | COMMENTS

If you haven’t already noticed, it’s time to take a look. Over there, in the wine section at your favorite market, the made-in-Virginia selection has grown. The commonwealth’s industry is coming into its own, presenting a bounty of bottles that will not only please the crowd but also impress the connoisseurs at your holiday table. […]

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The Farmhouse at Veritas plunks you down in the middle of the vineyard, setting the tone for the farm-to-table fare inside. Photo: John Robinson

A star is born: A Michelin star, perhaps? The Farmhouse at Veritas lights up the Nelson County countryside.

Knife & Fork | Nancy Bauer | COMMENTS

“I think this may be the next Inn at Little Washington,” I said to my husband as we stepped off the wide porch of The Farmhouse at Veritas and out into the moonlight. I was tipsy, and the evening had been romantic, so I was happy and maybe exaggerating a little. Only time will tell. […]

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Down on Water Street, Wilson Craig’s Waterbird Spirits production facility is cranking out tens of thousands of cans of premium cocktails. Photo: Amy and Jackson Smith

Testing the waters: Wilson Craig bets on canned cocktails as the next big thing

Knife & Fork | Joe Bargmann | COMMENTS

Under normal circumstances, having your jaw broken and reset in order to correct an underbite—and then being laid-up in recovery for two months—would be a bummer. But Wilson Craig was happy for the time on the couch. It gave him an opportunity to think. He took his meals through a straw, and wasn’t able to […]

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Knife & Fork
Personal chef Della Bennett delivers home-cooked meals directly to your home in Pyrex dishes and Mason jars. Photo: John Robinson

Plenty good: Della Bennett wants you to enjoy eating—and she delivers

By Joe Bargmann | COMMENTS

You grow up in Fluvanna County, graduate from the local high school, and you’re wondering, what am I going to do with my life? College is the next step—at least, it is for many people—so you attend Christopher Newport University, in Newport News. You study sociology and anthropology, and there’s one class, the anthropology of […]

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Knife & Fork
Chef Keevil and his beloved Höfner bass at his Belmont shop, Keevil & Keevil. Photo: John Robinson

All about that bass: Chef Harrison Keevil gets a dream gift (a guitar, not a fish)

By Joe Bargmann | COMMENTS

Sometimes, when you hear the name of a well-known local chef, you think of him only for his culinary exploits. You may recognize Harrison Keevil for his corner store in Belmont, Keevil & Keevil, where he offers great sandwiches, salads, and desserts, and prepares meals for home delivery. If you’re into the Charlottesville restaurant scene, […]

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Knife & Fork
Soul food chef Angelic Jenkins checks on construction progress at the future Dairy Market food hall, where she and her husband, Charles, were the first tenants to sign a lease. Photo: Amy and Jackson Smith

Hometown hero: Angelic Jenkins breaks new ground on the local food scene

By Joe Bargmann | COMMENTS

Angelic Jenkins felt worried as she walked into the community meeting. A big development, Dairy Central, was getting started on Preston Avenue, and talk among folks in the adjoining, predominantly African-American neighborhood of 10th and Page had not been good. Charlottesville has a woeful history of displacing black residents, and this new place, they feared, […]

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Knife & Fork
Central Virginia winemaking veteran Jake Busching takes a break during the harvest at Hark Vineyards. Photo: Amy and Jackson Smith

Taking root: An itinerant winemaker settles in at a new Earlysville vineyard

By Nancy Bauer | COMMENTS

Jake Busching has a killer grin. It’s cozy and sly, a knowing, amused-by-the-world look that a salty old sea captain might wear. Except in Bushing’s case, it’s the smirk of a sweaty farm-tractor driver. I know this because I’m sitting down with him fresh out of the vineyards, where he’d been hedging—trimming back the wild […]

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Knife & Fork
Ira Wallace of the Southern Exposure Seed Exchange gives the classic Cobb salad a Southern twist with black-eyed peas and toasted pecans. Photo: Staff

5 super summer salads: Easy-peasy recipes from local chefs

By Whitney Ayres Kenerly | COMMENTS

Summer is the time to eat your colors. Yellow corn is at its sweetest, red tomatoes their juiciest, and the greens are just as green as could be. We’ve rounded up salad recipes from five local chefs that showcase the season’s leading stars along with some unexpected guest appearances: a piquant pinch of mint or […]

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Knife & Fork
The rooftop deck at Camp Ten Four, at The Graduate Charlottesville, opens up a panoramic view of the city (which covers 10.4 square miles). Photo: Ron Blunt

Food with a view: Five great places to feast your eyes while you satisfy your hunger

By Meg Irvin | COMMENTS

Whether you’re kicking back with a cocktail or tucking into a hearty meal, a great view always enhances the moment. You may be on a patio in the country, gazing at a distant mountain ridge, or on a cozy porch in the city, surrounded by strings of sparkling party lights. Whatever your vantage point, there’s […]

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Knife & Fork
Hunter Smith, founder of Champion Brewing Company, is growing and diversifying his role in the local food and drinks industry. Photo: Eze Amos

The ubiquitous Mr. Smith: You can’t swing a growler in this city without hitting Hunter Smith

By Joe Bargmann | COMMENTS

On a rainy night in early April, I joined a handful of other food-and-drink journalists in the glass-walled pavilion at Afton Mountain Vineyards to celebrate the 10th anniversary of Tony and Elizabeth Smith’s ownership of the winery. About a minute into my conversation with Elizabeth during pre-dinner winetasting, I had a smacks-forehead-with-palm moment when she […]

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Knife & Fork
Bright and breezy, the dining room at Belle is perfect for enjoying a light meal and a beverage (caffeine or alcohol, your call). Photo: Stephen Barling

Cup of mud, meet glass of grape: Local cafes offer coffee and wine side-by-side.

By Nathan Alderman | COMMENTS

In a town obsessed with coffee and wine, it was only a matter of time before the two beloved beverages started shacking up. Cafes in Europe have long kept both on the menu, and now a host of local java joints and new establishments are following suit. “I think most people love cafes, even if […]

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Knife & Fork
Upgrading the The Mill Room was part of the Boar’s Head Resort’s 15-month, $15.5 million overall renovation. Photo: Jack Looney

New grist: Boar’s Head Resort ups its food game with refreshed Old Mill Room

By Shea Gibbs | COMMENTS

One name has long been absent from discussions of Charlottesville’s great restaurants: The Old Mill Room at the Boar’s Head Resort. Once a local standard bearer for high-end cuisine, the hotel dining room was overtaken during the past decade by a growing collection of top-tier local eateries with a fresher, trendier feel. The Boar’s Head […]

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Knife & Fork
Born into a winemaking family in France, Damien Blanchon received his formal training in the craft there before moving to Virginia in 2006. Photo: Amy and Jackson Smith

The natural: Winemaker Damien Blanchon cultivates sustainability at Afton Mountain Vineyards

By Nancy Bauer | COMMENTS

One morning last April, Afton Mountain Vineyards winemaker Damien Blanchon stood under a canopy in the rain, his yellow rain slicker a bright spot on the gray day. Smoke streamed out from the firepit he tended. The night’s meal, a freshly butchered pig, dripped fat onto the coals. Blanchon’s on friendly terms with Polyface Farm’s […]

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Knife & Fork
Vivi’s Cakes and Candy is the reincarnation of the much-loved Sweethaus. Photo: Morgan Salyer

Happy return: Sweethaus is back with a new name

By Joe Bargmann | COMMENTS

When Sweethaus abruptly closed last December, the year ended on a sour note for fans of the bakery’s cheerful confections. But the new year turned out sweetly for Charlottesville, as former manager Billy Koenig and his team opened Vivi’s Cakes and Candy in the former Sweethaus space on Ivy Road, with the same recipes and […]

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Knife & Fork
The winery’s namesake tree stands among the vineyards. Photo: Courtesy Wisdom Oak Winery

Spotlight: Wisdom Oak Winery

By Joe Bargmann | COMMENTS

Jason Lavallee would like to thank everyone for being so nice. It’s not what a guy expects when he parachutes into town and opens a winery with his wife, and they’re total newbies to the industry, and he starts knocking on doors and asking established winemakers a lot of questions. “I was pretty open, like, […]

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Knife & Fork
Jill Myers is an olive oil sommelier and importer. Photo: Eze Amos

My favorite bite: Pirate’s bounty

By Joe Bargmann | COMMENTS

“It will be two years in July since I had this meal, and it was great not only because of what I ate, but also because of the beautiful setting. I was traveling with seven friends, two from Palermo, Italy, and the rest from the Charlottesville area. I remember it was very hot, about two […]

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Knife & Fork
J.M. Stock Provisions charcuterie, clockwise from lower left: pepperoni, Stock ham, mortadella, Surryano ham (from Edwards Virginia Smokehouse), and paté de campagna. Photo: Morgan Salyer

Don’t call it salami (because the proper name is charcuterie)

By Joe Bargmann | COMMENTS

Making charcuterie is an art, and the best meat artists in town can be found at J.M. Stock Provisions. “You have to receive the animal, break it down, use just the right balance of fat and lean, get the perfect matrix of textures, and chop, grind, and cook for hours,” says Alex Import, general manager. […]

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Knife & Fork
Visitors can’t keep their eyes—or their hands—off the ovoid fermentation tanks at Stinson Vineyards. Photo: John Robinson

Concrete decision: Stinson Vineyards ferments in an egg that’s hard to beat

By Robert Harllee | COMMENTS

I first encountered an ovoid concrete fermentation vessel at Austria’s innovative biodynamic winery Meinklang in 2004. Actually, there were a few of them, all lined up and looking like 1950s science-fiction rocket ships, held upright by fin-shaped buttresses. A startling departure from the oak barrels and stainless-steel vats I was accustomed to seeing, the eggs, […]

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Knife & Fork
Drink it neat, over ice, or in a cocktail. This stuff is as versatile as it is delicious. Photo: Morgan Salyer

Wine of another kind: Flying Fox soars into fresh territory with seasonal vermouth

By Robert Harllee | COMMENTS

About 10 years ago, concurrent with the onset of the artisanal cocktail movement, small-batch European vermouths began showing up in the U.S. market. Winemakers took notice, and some started experimenting with producing their own. Today, vermouth is enjoying a moment, with some of the very best being made in our own backyard, by Afton’s Flying […]

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Knife & Fork
Clay Greneveld’s chopping blocks feature hardwoods carefully woven into repeating patterns, like chevrons, and highlighted with exotic woods, like sassafras. Photo: Morgan Sayler

Building blocks: A contractor-turned-craftsman churns out custom goods for cooks.

By Shea Gibbs | COMMENTS

After retiring from the construction business, Clay Greneveld couldn’t sit still, so he launched a second career as a custom craftsman. For a short while he made pen sets, using acrylic and wood, but he found the work too fussy and the profits marginal. Now, three years into his new venture, Greneveld has discovered his […]

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Knife & Fork
Renee Byrd’s recipes—including the one for these honey-sweetened thumbprint strawberry jam cookies—are as delicious as they are as healthy as they are delicious. Photo: Renee Byrd

The joy of eating: How a local cook, food stylist, and blogger with a national following learned to love food again

By Jennifer MacAdam-Miller | COMMENTS

After years of struggling with disordered eating and food sensitivities, Renee Byrd rediscovered her love of food and cooking. Now she shares recipes—and a bit of life-changing magic—on Will Frolic for Food, the blog she started in 2013. In a way, Byrd, 29, is the Marie Kondo of food. While she advocates a better, simpler […]

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Knife & Fork
Pamela Margaux started her sparkling wine importing business 25 years ago, selling cases from the trunk of her station wagon. “I like this,” she remembers saying. “Let’s find more wines.” Photo: Jon Phillip Sheridan

The taste of terroir: Local wine importers source your next favorite glass

By Lisa Martin | COMMENTS

As they peruse a restaurant wine list or browse the shelves of the local wine shop, do most imbibers know how all of those foreign bottles made their way here? From finding a promising producer in the European countryside, to navigating a logistic and regulatory thicket to usher the product into the U.S., to presenting […]

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Knife & Fork
Home Remedies Mercantile & Exchange owner Adrienne Ramsey wanted to create a shop for goods and groceries, but also a place to exchange ideas and learn more about living a sustainable lifestyle. Photo: Jeffrey Gleason

Honest goodness: A new Lovingston shop offers up high-quality wares

By Caite Hamilton | COMMENTS

Restoration has always been important to the Ramsey family: There’s Luke, whose company Ramsey Restoration focuses on the construction and preservation of historical property, and who learned how to build log cabins from his father. And there’s Adrienne, who formerly served as a spokesperson for the Food Routes Network (the same folks who developed the […]

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