The Dish
Market maven
Allie Redshaw takes the lead at newcomer Timbercreek café
Always on the bar: A good
round red wine, not too tannic Special-occasion drink:
Parliament from Zocalo Energy source: Coffee (just one
because I’m pregnant!)
Unhealthy snack: Watermelon
Sour Patch Kids, and Julie’s lemon ice cream sandwiches Unusual ingredient: Bone
marrow Condiment: Duke’s mayo, aioli,
butter Chocolate: Dark Grocery store cookie: Mission Home Bakeshop monster cookie Dessert: Ice cream Beer: Wine? Specifically,
Caburnio, a super Tuscan that is absolutely beautiful and was introduced to me when I was working for Francesco Buitoni in Red Hook, New York. Ice cream flavor: Strawberry Kitchen aroma: Fresh-baked
bread Always in the home fridge:
Amish hand-rolled butter Always in the pantry: Honey Bodo’s order: Sausage, egg and
cheese on everything whole wheat Cut of meat: Pork belly Fish: Skate wing Vegetable: Ramps Midnight snack: Cinnasticks Knife: Misono UX10 Appliance: French top range Cookbook: On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
AMY JACKSON
C
hef Allie Redshaw set her sights on culinary school after a high school trip to Paris introduced her to fine food. She attended the Culinary Institute of America, where she met her now-husband Ian Redshaw (a coowner of Lampo) and worked for a while in Red Hook, New York, before moving to Charlottesville, where she took a position in the kitchen at Pippin Hill’s Farm Table & Wine Bar. Now she’s at the helm of newly opened Timbercreek Market, an outpost of Timbercreek Farm, which has been preaching Joel Salatin’s gospel of sustainable farming since 2010. The café menu boasts everything from a classic cheesesteak to bone marrow tigelle (an Italian bread with bone marrow torchon, prosciutto and topped with shaved fennel and arugula), but Redshaw says it’s rabbit that she’s excited to work with in the colder months. “And pasta dishes, of course,” she says. “Classic fall, heavy pasta dishes, laden with butter and cheese.” We asked her to tell us a few of her other favorite things.—Caite White
Fall/winter menu items:
Lunch spot: Ace Biscuit &
Howard “Corky” Clark of the Culinary Institute of America
Barbecue
Dream trip: Fiji
Chinese restaurant order:
Food city: Paris
I am very excited to work with the rabbits that we have coming from the farm. And pasta dishes, of course (classic fall, heavy pasta dishes, laden with butter and cheese).
Cooking clothes: Scrubs pants,
First food memory: A trip to
Breakfast: Smoothies by my
hubby
Bubble scallion pancake from Taste of China Sandwich: Ol’ Dirty Biscuit
with fried green tomatoes from Ace Biscuit & Barbecue Healthy snack: Kale, any way
Mentors: Joe Depaola and
Bragard jackets Kitchen shoes: Dansko Cooking music: Leon Bridges Food-related tattoos: None
France when I was in high school that actually changed my mind about my life career, to becoming a chef and devoting my life to the passions of the
industry. I was completely overwhelmed and overtaken by the passion and intensity that I found in the various regions of France—from the patisserie to the poissonnière! Best meal ever: Penne
arrabiatta from Mercato in Red Hook, New York Egg order: Scrambled with
Colby Jack Bread topping: Butter or cheese? Butter
Fall/Winter Knife&Fork 25