With the UVA football team on an early winning streak this season, The Markets of Tiger Fuel—a favorite for game-day grub—look like marketing geniuses with the introduction of new sandwiches named for head coach Bronco Mendenhall and former University of Virginia and NFL star Chris Long. The service-station deli trend isn’t new in Charlottesville, but Tiger Fuel now works its made-to-order magic at five locations (tigerfuelmarkets.com). The Bronco Buster—turkey, pepper jack cheese, bacon, lettuce, tomato, and hot pepper relish on a seven-grain roll—is already on the menu, with a $1 game-day discount. Long’s eponymous sandwich—rotisserie chicken, avocado, sprouts, tomato, cheddar cheese, and chipotle mayonnaise on a brioche bun—debuted on Monday, October 7. A buck from each sale goes to Long’s charity, Waterboys, which works to deliver clean water to communities in need.
“Machines don’t make coffee, people do.” Those words of wisdom from Milli Coffee Roasters founder Nick Leichtentritt have guided new owner John Borgquist, who has carried on Milli’s tradition of building community with caffeine since Nick passed away unexpectedly earlier this year. A longtime customer and friend of Leichtentritt’s, Borgquist officially took the reigns June 1. Now, along with Leichtentritt’s sister, Sophia Milli Leichtentritt, Borgquist is taking things to the next level with a state-of-the-art new roaster that will enable Milli’s to expand its small-batch offerings. “It has a round drum and looks like an old-school locomotive, but in stainless steel,” Borgquist says. “I’ve kept with [Nick’s] philosophy, though it’s great to have the new tool.” The shop—which also offers Belgian waffles, panini, and wine—will use the roaster to produce an organic, fairly traded Guatemalan coffee grown at high altitude in Huehuetenango. (“It’s pronounced way way ten-ango, which I call ‘Hue-Hue All the Way,’” Borgquist says.) Another Milli’s tradition, displaying work by local artists, will carry on beginning October 12, from 5-7pm, with a show by UVA student/painter Georgie Mackenzie. The shop/gallery is at the corner of Preston Avenue and Ridge McIntire Road. millicoffeeroasters.com
In a run-up to National Vegan Day, on Friday, November 1, Charlottesville’s pizza-and-trivia haven Mellow Mushroom is celebrating with Meatless Mondays, on October 14, 21, and 28. Everyone likes a nice gooey pie, so the pizza joint has teamed up with innovative plant-based food producer Follow Your Heart to make its popular Veg Out Pizza fair game (oops, sorry) for vegans, using a non-GMO, soy-free mozz alternative. Prepared on a 10-inch platter of gluten-free dough, the pie is made with red sauce and fresh veggies like spinach, green peppers, mushrooms (not magic ones), sweet onions, black olives, and—oh, you get the picture. No pepperoni, capiche?! The price is $10.99, a savings of about $8, according to a press release. • Looking for a cool way to ease into the weekend? The Wine Guild of Charlottesville welcomes London-based writer Wink Lorch—author of Jura Wine and Wines of the French Alps: Savoie, Bugey and beyond—for a tasting and book signing from 5:30-8:30pm, Friday, October 11. In addition to having one of the best bylines ever, Lorch is a leading authority on wines of the French Alps and Jura, a little-known viticulture region on the border of France and Switzerland. Email email@example.com to reserve a spot at the tasting, and indicate which book you’d like Lorch to inscribe for you. Book and tasting $40-45, tasting only $10-15. 221 Carlton Rd. wineguildcville.com • The UVA-developed technology that led to the launch of Ian Glomski’s Vitae Spirits is about to bear fruit again with the debut of another local boutique liquor producer, Monte Piccolo Farm and Distillery. The tech, which aids in identifying and quantifying flavor compounds in fruit brandy, has paved the way for Robin Felder, UVA professor of pathology and associate director of laboratory medicine in the School of Medicine, to produce an eau de vie-style pear brandy with his big copper still in Albemarle County. Monte Piccolo grows its own fruit to make the hooch, and Felder says he’s finalizing his bottling, labeling, and packaging for brandy that will be available soon. “With over 4,000 pounds of pears this year, I’ll certainly have enough pear eau de vie-style brandy to sell!” Felder says. montepiccolo.com