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Celebrate with
CULTURE SMALL BITES
STUDENTS GRAB HEALTHIER OPTIONS, AND THE DOWNTOWN MALL FACES A FRENCH PARADOX
Engagement, Marriage, Anniversary, Milestone Birthday, College Acceptance, High School or College Graduation?
A new Q joint started smoking last Friday. Vision Barbecue is pioneered by co-owners Mike Blevins and Gabi Barghachie, who came up with their “vision” for the restaurant while working together at Maya. These barbecue boys are on a mission to add their own take on authentic smoked meats and sides to the downtown restaurant scene. “We are using local wood and a match,” Barghachie says. “No chemical starters, no gas, no electric. Everything done the way it’s supposed to be done.” The menu offers meats by the pound, traditional sides with a spicy variation on pimento cheese, and Little Pig- and Big Hen-sized sandwiches for all appetites. Be sure to grab the wet naps when you pick up VB’s signature sammie, The Hot Mess, loaded with 10 ounces of brisket, pork, and chicken, and topped with pickled onions and jalapeño plus housemade cheese and pepper sauces. Vision Barbecue is located next to The Shebeen at 249 Ridge McIntire Rd., and is open Thursday through Monday.
Crammin’ the good stuff While we can’t imagine students completely ditching Gusburgers, donuts,
and Chinese food delivery, it’s exciting to see UVA’s commitment to healthy, sustainable eating through a new partner ship with Harvest Table. A subsidiary of Aramark, Harvest Table specializes in bringing locally sourced, high-quality food to institutional dining. Throughout the fall semester, the company tested its “immersive culinary movement” with pop-ups inside Runk dining hall, before fully integrating to bring Hoos a fresh, eco-friendly alternative. All Runk food now comes from within a 150-mile radius of Charlottesville and is prepared entirely in-house—no premade hamburger patties, no packaged desserts. Through the initiative, students can choose non-GMO, antibiotic-free, and grass-fed as well as plant-based proteins, and there are options for those with food allergies and sensitivities. Peter Bizon, executive chef for Harvest Table at Runk, says that university dining halls provide an excellent opportunity to bring local businesses together. He’s teamed up with Shenandoah Joe’s
“No chemical starters, no gas, no electric. Everything done the way it’s supposed to be done.” GABI BARGHACHIE, VISION BARBECUE
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Smoke in our eyes
Vision BBQ’s Big Hen smoked chicken sandwich is topped with pickles and pickled red onions and jalapeño, and served on a toasted Carter’s roll.
