Is there any food more delicious in season and yet more detestable out of season than the tomato? Juicy, sweet, tart, firm and bursting for a precious few months during the summer, fresh local tomatoes pretty much have it all. Out of season—well let’s not even speak of that mealy mess. In honor of this […]
The spring issue of Knife & Fork is on stands now! Here’s what you’ll find inside (and below, find a digital copy of the issue). Arley Cakes’ strawberry tart. Epicurean Ways blends food and faraway places. Bill Scatena’s favorite chicken recipe. Feast!’s cheesemonger gives us tips. Are anchovies the new bacon? Blasphemy! Clifton’s Yannick Fayolle bulks […]
If we could assign a color to each season, it’d go something like this: orange for summer, red for fall, blue for winter. And for spring? Green. It’s the color that symbolizes growth and, for a season in which everything, er, springs back to life, we couldn’t think of a better topic than nutrient-rich leafy […]
Over the course of a dozen centuries, wines from France’s Bordeaux region have revolutionized today’s world of wine. As ground zero for some of the globe’s most widely grown grape varieties, Bordeaux itself is as valuable as its far-reaching and varied diasporas. Virginia embodies pieces of a Bordeaux diaspora, so to truly understand Virginia wine, […]
With just the right balance of sweetness and spice, Oakhurst Inn’s Bloody Mary is an inventive take on the classic: vodka, fresh-pressed carrot-ginger juice and a splash of Tabasco topped with garlic-stuffed green olives and pickled green beans. Call it orange juice and you won’t feel so guilty ordering a second.
Whether Arley Arrington is frying donuts at Brookville or whipping up macarons in her home kitchen, we just can’t get enough of her sweets. We asked the owner of local baking company Arley Cakes a few questions—from her guilty pleasure food to how to make her strawberry tart at home. Knife & Fork: What’s your […]
It’s dinnertime at chef Diana Sbaitri’s house. She’s put two plates on the table, one for her and one for her husband, Morad. There’s just one thing missing: Morad. A chef based in Berkane, Morocco, he’s in the process of getting a visa to live in America with his wife. To cope with the distance […]
Tim Gearhart outgrew his space in the Main Street Market five years ago, but it wasn’t until late last fall that he opened his new store in the Vinegar Hill Shopping Center next door to Staples. Gearhart’s business had grown enormously since it opened in 2001, back when he used two forks to hand-dip every […]
They aren’t just the pizza topping you love to hate anymore. Anchovies are showing up on menus all over town, and diners are responding. “I think more chefs are turning to anchovies as an ingredient not just as a topping but as a way to add depth and umami to other dishes,” Lampo co-owner and […]
Sometimes, when it comes to food, it’s best to leave it to the experts—from your brunch omelet to your post-dinner cheese plate. We asked Feast! cheesemonger Sara Adduci to tell us how to do it right. She’s been cheesemongering for 12 years, ever since taking a part-time job at a shop in Richmond following a […]
To a chef, a new season means a chance to spruce up the menu. We asked Pippin Hill Farm & Vineyards’ executive chef, Bill Scatena, to share one thing he’s excited to start cooking this spring. “My inspiration for this dish [comes from] cooking chicken on a little Weber grill in between high school and […]
“Chicken necks and backbones right off the rotisserie at The Park-side in Providence, Rhode Island. I worked at The Parkside as the meat cook early in my cooking career, while I was at Johnson & Wales University. We brined whole birds with lemon and garlic, then roasted them slowly on a gorgeous, fire engine red […]
Some things are almost too pretty to eat, like this raspberry tart from The Alley Light: bright red raspberries shoring up pistachio pastry cream atop sweet shortbread. It hums spring. Too pretty to eat? Somehow we’ll get over it.
You’ll find Yannick Fayolle, Clifton Inn’s executive chef since October 2015, on Instagram @superman_chef. It’s a moniker that speaks to his kitchen chops, of course, but also hints at his other passion: natural body-building. He’s currently preparing for his second competition. “It keeps me close to a healthy lifestyle where I can think clearly,” he […]
The latest issue of Knife & Fork is on stands now and here’s what you’ll find inside. (Below, click through a digital copy of the magazine!) Mona Lisa Pasta’s guide to making pasta at home and seven perfect restaurant dishes. Caterer Gay Beery serves up ideas on sweet and savory dips. Hunter Smith’s fave VA […]
Gerry Newman can’t construct a building. He can’t set a broken bone, tune up a car or write the Great American Novel. What he can do is make the best baguette this side of Paris. Thousands of them every week, baked around the clock in a large, brick-lined oven, and available at dozens of area […]
When you consider the past 8,000 years or so of wine production history, sparkling wine is relatively new on the scene, becoming popular as late as the 1700s. In the early millennia of wine production, sparkling wines were usually made accidentally when a wine would continue its fermentation after warming up in the spring after […]
Whether you’re hosting or attending, A Pimento Catering owner Gay Beery has a few ideas on making the most of your holiday fanfare. Drinks Don’t worry that you don’t have a full or “properly stocked” liquor cabinet. Decide what you’d like to serve and do it well. A single cocktail offering is fine, as long […]
“Making pasta is not a hard thing to do,” says Jim Winecoff, owner of Mona Lisa Pasta. “It’s messy, it takes some time, but it’s just flour and eggs and water—that’s it.” Although pasta at the 13-year-old shop is made using an extruder, which makes 75 pounds of pasta at once, Winecoff still enjoys cranking […]
Growing up as one of 10 kids in a Sicilian family, Liz James learned early on about the value of a good marinara sauce. “We had to really stretch the food budget, and marinara was a quick way of creating an easy, wonderful dinner—we put it on everything!” she says. But what stuck with her […]
Hunter Smith has had a busy year. As owner of Champion Brewing Company, he’s grown production capacity by more than 30 percent, added three new canned beers to his lineup and expanded into North Carolina. But we didn’t want him to get a big head, so we asked the brewmaster to tout a few of […]
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 […]