Knife & Fork | Summer 2023

Taste is everything.

CO O T UNIQUE! Summer wines worth exploring FUN! DIY charcuterie boards— get creative!

CUTE! Tiny spaces for bigger appetites

Five sweet spots to beat back the heat

OUR CUP RUNNETH OVER 70+ wineries, breweries, and cideries to fill 'er up P.34

MER!

R O F L E SUM H

SUMMER 2023

Merrie Mill's owners on their newest acquisition: FEAST!

Serving Soulful Mediterranean from 4-9pm, 7 days a week.

REHEARSAL DINNERS • WEDDING SHOWERS • OFFSITE CATERING

OFFSITE WEDDING CATERING FOR UP TO 200 REHEARSAL DINNER SPACE AT ORZO FROM 25-100

416 W. MAIN ST. IN THE MAIN STREET MARKET • 975.6796 • PARKING ON SITE WWW.ORZOKITCHEN.COM

Wine Shop || Wine Bar || Buyer's Club

Wine bar open Wed-Sat Join us for a glass and snack on our new patio!

Swim on in this summer for the largest selection of tinned fish in Virginia!

Vote for us in the Best of C-VILLE! Wine Shop Gourmet Grocery Store Specialty Foods Made in Charlottesville "Tin"-fluencer Will Curley

600 Concord Ave. Suite 2 434.202.4223

www.wineguildcville.com

wineguildofcharlottesville

wineguildcville

TA B L E O F C O N T E N T S Amuse Bouche 9 Heard, chef Why Pippin Hill’s Ian Rynecki got into food.

10 Summer fruity An easy recipe from Monsoon and Pineapple Thai’s Kit Ashi.

10 So cheesy DIY charcuterie boards (and pre-made options for lazies).

10 Cups up Drink responsibly at one of these three booze events.

The Dish 13 New faces 16 Keep it classic Seven local dishes we return to again...and again...and again.

17 Fine wine

Unexpected summer sippers from local wineries.

19 Let’s ride Traverse the Fermentation Farm Trail for six can’t-miss spots.

20 Little gems Jewel box food spaces offer intimacy and intrigue.

21 Local delight Bakernobakery’s Charlottesville sources (read: paw-paws!).

23 En plein air Picnics in VA sets up an outdoor meal ready for the ’gram.

38 The Last Bite

TRISTAN WILLIAMS

The new owners of Feast! promise they won’t change much.

Crozet Creamery’s Erik Schetlick helps his customers get their licks in.

Cold as ice cream PAGE 25

When it comes to a hot day, if you can’t beat ’em, join ’em, we always say. This season, we’re fending off the heat with three cool spots for a frozen treat, plus scooping out some tips on how to make the perfect batch at home if you’d rather not leave the AC (we don’t blame you). Dig in.

Pour one over us, Splendora’s.

ON THE COVER: We all scream for ice cream (from Chaps). PHOTO: Tristan Williams

KNIFE & FORK, a supplement to C-VILLE Weekly, is distributed in Charlottesville, Albemarle County, and the Shenandoah Valley. No part of this publication may be reproduced without the written permission of the publisher.

Knife & Fork Editor Caite Hamilton. Copy Editor Susan Sorensen.

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Tracy Federico.

Art Director Max March. Graphic Designer

Account Executives Lisa C. Hurdle, Brittany Keller, Gabby Kirk, Theresa McClanahan,

Stephanie Vogtman. Production Coordinator Faith Gibson.

Publisher Anna Harrison. Chief Financial

Officer Debbie Miller. A/R Specialist Nanci Winter. Circulation Manager Billy Dempsey. ©2022 C-VILLE Weekly.

Knife&Fork 5

VIRGINIA'S FRESHEST BEER

Discover Montifalco

By L.Periwinkle Montifalco Vineyard, a Virginia Farm Winery blending the traditions of Virginia, California and France’s Rhône Valley.

Meet Justin Falco, Montifalco Vineyard’s Owner & Operator, an accomplished Winemaker and grape farmer trained in New World regions of Northern California and Old World family farm wineries of the Rhône Valley. In 2008, Justin said farewell to his California IT career and embarked on a remarkable journey from classroom learning to hands-on elbow grease stateside and abroad.

He now calls Virginia home.

His first encounter with winemaking occurred in Northern California. On the winemaking team with mentors Tracey & Jared Brandt of Donkey & Goat and the guidance of Rhône’s Eric Texier, he honed new skills in viticulture and winemaking with grape varietals like Grenache, Syrah and Mourvedre that thrive in the Mendocino and El Dorado regions. This was his foundation of understanding grape farming and the alchemy of transforming grapes into exceptional wines.

He soon set sights on the vineyards of the Rhône Valley in France, a place and its people he continues to a have strong personal connection with. There he learned age old French winemaking techniques along with their masterful art of blending.

With knowledge gained and hands-on hard work accomplished while working for other wineries, he decided it was time to established his own vineyard and winery.

Montifalco Vineyard was established in 2016. The wines crafted by Justin Falco are a harmonious marriage of Virginia and Californian vibrancy with French elegance.

Each bottle tells a story the terroir and climate challenges of their now 4 vineyard sites! (Three in Virginia’s Monticello AVA and one in California’s Lodi AVA).

Visiting Montifalco’s Farm Winery Estate is a wonderful experience. You are welcomed into a truly special natural wine country setting to enjoy their wine and warm hospitality with a feeling of zen. Learn more @ montifalcovineyard.com 1800 Fray Road, Ruckersville | Adults 21+ | 434-989-9115 | info@montifalco.com

826 Hinton Ave • tavolavino.com

please r u st ic call • 434.972.9463 it a l i a n to• reserve fo o in d advance • wi ne craft co cktails • private dining

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+PATIO SEASON

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Reservations at tavolavino.com • 434.972.9643 826 tavolavino.com 826Hinton HintonAve Ave •• tavolavino.com

Charlottesville’s Best Outdoor Dining 609 East Market St. • www.tonic-cville.com

ABERDEEN BARN

2018 Holiday Drive 434.296.4630 | www.aberdeenbarn.com

Started by George Spathos who arrived to the United States from Greece at age eighteen, the Aberdeen Barn has been a family owned and operated business since 1965. Today, you’ll find George’s daughter Angela running the show, and his son Terry behind the scenes working to achieve that fine balance between honoring their father’s dream while providing the type of upscale experience that today’s fine dining customer requires.

They work as a family, with their seasoned chefs and waitstaff, to bring you that classic dining experience that locals have come to expect over the last 57 years.

SUPPLIED PHOTOS

AmuseBouche

THE WHY

Why do you cook?

Ian Rynecki Executive Chef, Easton Porter Group

Reward “When I began my career as a cook during freshman year of college, there were not many work options available in the evening except for restaurants.

“My first job was in a Burlington, Vermont, sushi restaurant where the focus was on quality and instruction through repetition. I was immediately interested in a job where your merit was quickly rewarded. Make a great dish or a mistake? You find out right away. It’s a two-way street of feedback and improvement.

“Even though I arrived with absolutely zero experience, I was taught everything in the chef ’s repertoire and then some. The more I studied food, the more I realized how little I actually knew. As the years went on, the reward changed in the form of teaching new cooks.

“Flash forward to today where cooks are matriculating in and out of the kitchen at Pippin Hill, the learning process

and challenge continues. You can always get better. Do the hard thing first.“

For richer “Recently, I had the chance to cook at the Homestead Resort (in Hot Springs, Virginia) for the Epicurean Classic dinner. I cooked a fig cappelletti, using figs from the garden at Pippin Hill Farm, with celery root, cured egg yolk, taleggio cheese, sage oil, and pumpkin seeds.

“We have 14 chickens at Pippin Hill, and their eggs are used exclusively for the pasta dough. Since one dozen eggs a day isn’t sufficient for daily restaurant production, we have to be choosy where the eggs end up. This entire dish screams rich—with egg yolks cured for 30 days, to the creamy funk of a taleggio cheese fonduta. Filled pasta is a labor of love, but the end result is worth the effort.”

This piece originally ran in C-VILLE Weekly.

Knife&Fork 9

AmuseBouche DIY

Summer treat

Meat and cheese boards

“I got this appetizer dish when I was visiting my friend in Ubon Rachathani, east of Thailand. It is a Thai Isan local homestyle comfort food all year long. Thailand is a tropical all year round, so we use our seasonal local fruit for this dish—mango, nectarines, kiwi, ripe papaya, peaches, pineapple. It’s good with fruit that has a sweet and sour taste. It pairs well with rosé or lager beer.”

—Kit Ashi, chef/owner, Monsoon Siam and Pineapples

WE’VE ALL SEEN THE PICTURES on Pinterest—wooden palettes with thoughtful arrangements of salami, a trail of bright dried apricots snaking its way through meat and cheese. For many of us, the art of cheeseboarding seems a little beyond our ability. How do I know which cheese to choose? Which flowers are edible? Where do I find Marcona almonds? With Peck, Cecilia Laseter aims to make it easy (as well as cheesy).

Laseter’s Charlottesville food scene roots run deep—she was in marketing and business development with Relay Foods as the company got off the ground, then moved to working in the kitchen at former West Main hot spot Zinc with Justin Hershey. But after earning her MBA from the University of Texas McCombs School of Business in Austin, a marketing gig with Whole Foods’ corporate office, and some time off to be with her first child, in 2020 she got back into the culinary world.

“I started [Peck] in Austin as a sort of Blue Apron for charcuterie boards shipped across the country, but as the pandemic hit, we quickly moved into hosting virtual charcuterie building workshops for companies with remote workers across the country.” The virtual classes are still the bread and butter (cheese and cracker?) of her business,

SUPPLIED PHOTO

RECIPE

Tank Mo Pla Rah

(watermelon with spicy fermented sauce)

Base 1 slice watermelon (or other fresh fruit) Sauce 1 Tbsp. fermented anchovies 1 Tbsp. sugar

10 Knife&Fork

2 Tbsp. lime juice 10 mint leaves

Chili flakes (to taste) Cilantro

Mix ingredients and pour over watermelon.

DRINK LOCAL

Glass half full If you’re looking for a cold one, plan a stop at one of these three summer events.

SUPPLIED PHOTO

AmuseBouche

but if you’re just one person looking to build a beautiful board, Peck is the place.

Here’s how it works: Head to peckboards.com, pick out the one that catches your eye, and hit “Add to cart.” Peck will send you everything you need (including fresh fruit and edible flowers or herbs) and provide a guide for assembly.

Laseter says she uses a specialty food distributor for most of the products, but Peck is adding more and more local flavors to the offerings, too, like honey from Sourwood Farm.

“We’ve carefully curated our cheese selections to create balance on our boards,” Laseter says. “After all, variety

Cider

Beer

Sake

231Fest

Bases Loaded Beer Fest

American Craft Sake Festival

Saturday, June 10, noon-6pm On the gorgeous grounds of Castle Hill Cider, enjoy wine, beer, and cider tastings plus food truck treats, live music, and local artisans. Plus: There’s a kids’ area. $15-114, 231fest.com

Saturday, June 24, noon-5pm Benefiting the Gordonsville Volunteer Fire Department, this Patch Brewing Company event offers more than 50 local craft beers, live music, and lawn games (plus food vendors). $15-75, patchbrewingco.com

Saturday, July 22, 2-8pm Sample sake from breweries across North America while chatting with makers and enthusiasts of the fermented rice drink. North American Sake Brewery hosts this participatory tasting and learning event. $45-100, pourmeone.com

and balance are the key to building a beautiful board in our book.”

Still have questions? Stop by Peck’s Charlottesville outpost (at 213 E. Water St.) to talk through the right combo of cheese textures and flavors, or pick up a pre-made board.

—Caite Hamilton

Knife&Fork 11

RUNNER UP

WINNER

VOTE FOR US!

WINNER

BEST CURRY AND PAD THAI

BEST PAD THAI

WINNER

BEST THAI FOOD

BEST CURRY

WINNER

BEST THAI FOOD

WINNER

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BEST THAI FOOD

BEST CURRY

BEST THAI FOOD

Thank you Charlottesville!

www.monsoonsiamcville.com • (434) 971-1515 Monsoon Siam Togogo At West Main Market (434) 284-7117

SCOTTSVILLE FARMERS MARKET Open Every Saturday April through November, 9:00AM - 1:00PM

Breakfast and Lunch Meals and Fresh Local Produce - Locally Raised Hormone and Drug Free Beef, Chicken, Eggs, Pork - Baked Goods and Coffee/Tea - Jewelry, Hand knitted Crafts, Wood Crafts, Soaps/Lotions, Yarn/Fiber Products and Other Unique Items, and visit all of Scottsville’s great local restaurants!

Located in the Market Square Pavilion, 125 Fleet St. just north of the James River Bridge 12 Knife&Fork

The Dish T R E N D S, TAST E M A K E R S, A N D F O O D S W E LOV E

Table setter Elizabeth Pelly brings a flair for design to Feast!

TRISTAN WILLIAMS

By Shea Gibbs CONTINUED ON PAGE 15

Knife&Fork 13

AUTHENTIC AND MODERN Korean Food S E RV I N G L U N C H A N D D I N N E R

TAKE OUT / PATIO SEATING

412 E Main St, Charlottesville, VA 22902 434-956-4110 maru.cville@gmail.com

Monday/Thursday: 11:30 AM to 3PM; 5PM to 8:30 PM Tuesday/Wednesday: Closed FRI/SAT: 11:30-3; 5-9:30 Sunday: 11:30AM to 8:30PM

FREE 1st hour parking Market and Water Street Garage

City Market 100 E. Water Street

April – November Saturdays, 9:00 am - 1:00 pm

SHOP LOCAL

Farmers in the Park 300 Meade Avenue

May - September Wednesdays, 3:00 -7:00 pm Shop fresh produce, herbs, plants, grass-fed meats, crafts and baked goods from over 100 local vendors. SNAP accepted at City Market.

WWW.CHARLOTTESVILLE.GOV/CITYMARKET

14 Knife&Fork

15

The Dish

M

CONTINUED FROM PAGE 13

Knife & Fork: What made you want to buy Feast!?

Elizabeth Pelly: They actually approached

me. I didn’t know it was for sale. And to be totally honest with you, I was not looking for another business acquisition because Merrie Mill is still a pretty new business. So I kind of thought, ‘No way, this is not the right time.’

But I couldn’t get it out of my head. I decided it was an opportunity I should take. It’s such a beloved institution.

TRISTAN WILLIAMS

errie Mill Farm & Vineyard owners Elizabeth and Guy Pelly bought the 21-year-old deli and specialty grocery lovingly known as Feast! in January. Now under new direction, the Main Street mainstay is surrounded by pressing questions. (For one, what about the exclamation point?)

Elizabeth Pelly recently talked to Knife & Fork about her budding stewardship of the Charlottesville culinary institution, the latest at Merrie Mill, and more.

Elizabeth and Guy Pelly

ciate the great curation and quality at Feast!.

If I’m going to change anything, it is simply to elevate the shopping experience at Feast!. I never wanted to come in guns blazing and change everything up.

Have you made many changes?

What about the store’s branding?

If I didn’t know it then, after a couple of months, I know that everyone loves Feast!.

Everyone is attached to something. And anyway, I was buying a business that works. It’s a well-oiled machine, and luckily all the staff decided to stay under my leadership. They are my most valuable asset.

Feast! was started 21 years ago, and [owners] Eric and Kate [Gertner] didn’t know what it was going to become. And we as a culture didn’t understand branding the way we do now. I’m giving myself some time to really understand the business and our mission, but that is what’s coming—some type of brand rejuvenation. It is such a sophisticated brand and has such a great reputation, and I want all those aspects to be reflected in the logo.

How does Feast! fit with Merrie Mill in your portfolio?

Another reason it was attractive was that I could see the synergies. Now you are seeing Feast! products at Merrie Mill. We have updated our menu to include some of the signature sandwiches from Feast!. Our shareable platters are all Feast! salads and spreads. That’s elevated the food experience at Merrie Mill.

Nobody likes change, period. So, even if a new product at Merrie Mill is better quality and made with local ingredients, some people still want it the way it was. But the synergy is worth it. Eventually, we are going to be able to sell our wine at Feast!.

Merrie Mill’s decor has made a splash.

Any plans for design changes at Feast!?

My aesthetic is high on design, and people that appreciate the art and design at Merrie Mill are often the same types of people that appre-

What’s your ultimate goal for both Feast! and Merrie Mill?

I just want to keep offering great quality products and keep people fed and wined happily. I want to continue to be a presence in the community—maybe more so at Merrie Mill than at Feast!. At the winery, we do a concert series and art fests and other outdoor events. It’s about giving people opportunities to see Virginia artisans and arts and crafts makers. Feast! used to be all about tasting, but I don’t know if we’re a tasting society anymore. We do our weekly wine tastings in a controlled way and are gently introducing the idea back in, but I don’t think we will ever have the big bowl of bread and olive oil for dipping again.

Road to new wares New Feast! owner Elizabeth Pelly likes the stories behind retail products. “Not necessarily the story of why we are selling it, but the story within the product,” she says. Following are four items Pelly has brought or is bringing to the boutique grocery store’s shelves.

Askinosie Chocolate. “It’s made with cacao

Oat Haus Granola Butter. “It is nut free, dairy

beans from different regions, sourced from small

free, soy free, and vegan. It spreads like peanut

holder farmers. So it’s basically like, here’s your

butter, and it’s delicious.”

farmer, and his picture is on the chocolate bar.”

Vegan cheese. “We already have such great

Wiseacre Tiny Bomb American Pilsner. “I have

cheeses, and I would love to look into some

a connection to this brewery in Memphis, and

good vegan cheeses. Some of the new

this product is amazing. It is from the largest

products out there are good enough to carry

craft brewery in Tennessee, and it is the number

alongside traditional cheese.”—SG

four pilsner in the country.”

Knife&Fork 15 15 Knife&Fork

The Dish

Charlottesville menu staples we can’t resist

By Carrie Meslar

W

hether you’re a visitor from out of town or a local restaurant regular, there’s significant pressure that comes with the query, “Where should we go to eat?” The answer is reliant on any number of personality quirks, dietary restrictions (both real and imagined), and the experience you are seeking. Those in the know usually rely on a few standbys, and a good recommendation becomes a great one when you, with a wink and a nudge, add the insider knowledge of an item they absolutely must order.

What follows is a rundown of side dishes that have loyal followings, some have been area favorites for years, while others are newcomers that have quickly made an impression on diners.

EZE AMOS

Come back y’all

Roasted carrots at Oakhart Social

margarita. If sharing with more than one person, a second order is advisable to keep friendships intact, and family feuds at bay.

which pizza to get might be the subject of intense debate, the meatballs come with a more simple question: How many orders are enough?

Bacon-wrapped dates at Mas It is a universally accepted phenomenon that magic occurs when things are wrapped in bacon. At Mas, the once-geriatric snack that is the date transforms into a culinary craving when it gets dolled up with a sizzling strip of bacon. The Mas version of this snack that originates from Victorian England is so beloved that, when working for a local catering company, I was asked by multiple couples if it was possible to recreate it for their wedding.

Cinnamon roll at Belle To leave Belle without a cinnamon roll is to exhibit significant willpower. Perfectly positioned in the bakery case, these jumbo-sized rolls can play any number of roles in your day—as a treat-yourself breakfast, the perfect way to finish a meal, a balm for your sadness, or joy in the craftsmanship that is the bread at Belle. These sourdough-based indulgences have a perfect softness on the inside and just the right amount of icing coating the top.

Roasted carrots at Oakhart Social Carrots, yes carrots, have been the subject of enthusiastic conversation among friends who have had the chance to dine at Oakhart. Once they were even the subject of an icebreaker during a job interview. These charred carrots sit on a bed of buttermilk ranch, and are complemented with seasoned pecans and delicate pea tendrils. They are proof that vegetables can be complex, flavorful, and memorable.

Fried oysters at Siren The level of enthusiasm for Siren’s take on fried oysters makes it clear that Laura Fonner and her team are on to something. Described to me as “one of the most perfectly constructed bites of food in recent memory,” the fried oysters have received the kind of praise that will propel them to iconic status. They get their moment in the spotlight fried in panko, and dressed with herb aioli, lemon pearls, pickled fresno peppers, and shallots.

Griddled mac and cheese at Miller’s It’s something of a Charlottesville tradition to sit on the expansive patio of Miller’s, particularly in the summer months when the trees offer significant shade and the Downtown Mall is at peak people watching. When diving into the menu, a seasoned veteran knows the griddled mac and cheese is not to be missed. Crispy exterior and gooey cheesy interior? That’s when a staple side goes from a good choice to a can’t-resist one.

Red hot blues from Continental Divide There’s never been a trip to Continental Divide when I did not order the Red Hot Blues. There is something about this glorious plate of spicy blue corn chips, thickly coated with goat and jack cheese and red onion, then shoved under a hot broiler until perfectly done, that satisfies multiple cravings. It doubles as a recovery food that brings you back, and the dish that sustains you through the ill-advised second or fifth

Polpettine al forno at Lampo “Bring me back some meatballs!” is an expression this vegetarian never expected to hear, let alone multiple times when announcing I was headed to Lampo for dinner. Housemade mozzarella melted atop these meatballs makes for an elevated spin on the classic comfort food, and allows for maximum cheese pull. With the rise of Lampo2Go, Charlottesville residents are now able to enjoy this staple from the comfort of home. While

16 Knife&Fork

Menus, particularly entrées, can change frequently to reflect seasonality, availability, and the chef ’s creativity or whims. It’s a game of chance, and something that captures your fancy vanishes as quickly as it arrives (I’m looking at you, ramps). However, when the ingredients are accessible and the masses throw their collective weight behind a dish, its existence can be tied to the restaurant in an inseparable way.

This piece originally ran in C-VILLE Weekly.

The Dish

Not your garden varietals These Virginia wines may give your summer staples a run for their money

By Paul Ting

ing ventilation and reducing disease. It also features relatively tough skins, which helps resist damage from pests.

Chrysalis Vineyards and Horton Vineyards are credited as among the first to plant albariño in Virginia. There still isn’t a lot of it locally in terms of acreage, but the variety is quickly becoming recognized by growers and winemakers as producing excellent results in both the vineyard and in the winery. As a result, more and more albariño is being planted and data shows it is currently the fastest-growing grape variety in the state.

The resulting wine is extremely popular in Spain and in neighboring Portugal where it pairs well with the local tapas cuisine and ingredients such as smoked ham or anything from the sea. Stylistically, it is a crisp, white wine with high acidity featuring aromas and flavors of lemon, lime zest, honeysuckle, pear, and frequently a characteristic hint of salinity.

Try two excellent examples produced nearby: the Blenheim 2021 Vineyards Albariño and the Afton Mountain Vineyards 2021 Albariño.

A

s temperatures rise and the days get longer, wine lovers look for different options in their glass. Whether chosen to accompany a day by the water, an afternoon on the deck, or an evening gathered around the grill, most of us move away from big-bodied, high-tannin, and high-alcohol red wines and instead reach for lighter, brighter, and more refreshing alternatives.

While many already have a “go to” wine for the summer months, perhaps a favorite chardonnay or rosé that you turn to every year, look for these local, and perhaps lesser-known, varieties if you’re open to something new.

Sauvignon blanc Perhaps a surprising choice to lead with, since sauvignon blanc is widely known and popular worldwide. However, you’re likely drinking options from France, where this grape originated, or from New Zealand, where examples have become known for their prominent expression of grassy aromas and flavors. It seems that, while sauvignon blanc has been produced for quite some time in Virginia, only recently have local examples started to receive greater attention and garner critical appreciation.

Some people may not like the distinctive aroma and green grassy notes of this wine, but the best examples balance those components with citrus, green apple, and sometimes peach flavors. The Stinson Vineyards 2022 Sauvignon Blanc and the Grace Estates Winery 2021 First Baron Sauvignon Blanc are two local examples of this balanced style. The natural acidity is crisp and refreshing on the palate. A great option for hot weather and natural pairing with salads, oysters, or fish.

Vermentino

This grape variety originates from the Rías Baixas region of Spain, located along its southwestern coast. The climate there is humid with frequent rainstorms, which led many local winemakers to surmise that albariño might also grow well here in Virginia. The grape grows with an open cluster structure, increas-

SUPPLIED PHOTO

Albariño

Vermentino is an Italian variety predominately found in Sardinia, an island located in the Mediterranean Sea with a maritime climate that is hot and humid. Like albariño, vermentino grapes grow in loose clusters and have relatively thick skins which helps to reduce disease and pest damage. Barboursville Vineyards deserves credit for championing vermentino in Virginia, and the success of this variety locally is almost entirely due to its efforts.

The Barboursville Vineyards 2021 Vermentino Reserve is a medium-bodied, high-acid white wine with notes of citrus, white peaches, green herbs, and wet stone minerality. Its intriguing complexity and slightly fuller mouthfeel pairs well with grilled fish, vegetable pasta, or even a seafood stew.

Various vintages of the Barboursville Vermentino Reserve have been included in the Governor’s Cup Case for five years in a row.

The case recognizes the top 12 wines in the annual competition, so its consistent inclusion is a testament to the high quality and crowdpleasing flavors of this wine.

Knife&Fork 17

OPEN TO THE PUBLIC

Everything for the professional cook to the gourmet home cook to caterers, churches, c-stores...

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The Dish

Farm to glass

The Fermentation Farm Trail unites craft beverage makers with a focus on agriculture

By Laura Drummond

SUPPLIED PHOTO

T

rails where you can get your tipple on are trending. There’s the Charlottesville Ale Trail, the Brew Ridge Trail, and the Nelson 151 Trail. The newest trail is the Fermentation Farm Trail— and it has an intriguing twist.

Featuring six breweries, cideries, and wineries in Louisa County, this trail sets itself apart with its emphasis on the agricultural aspects of the spirits industry—each destination is a working farm growing its own beverage ingredients. They have a shared focus on recognizing the history and geography of the area.

Each has a commitment to implement sustainable practices that preserve the land for generations to come.

“We thought it was important to demonstrate how breweries, wineries, and cideries are agriculture-related at the core,” says Tracy Hale Clark, executive director of the Louisa County Chamber of Commerce.

The Fermentation Farm Trail is the result of a Virginia Tourism Corporation grant and a collaboration between Visit Louisa, the Louisa County Chamber of Commerce, and a collection of individual breweries, cideries, and wineries.

“It’s nice to be able to work in an industry where your competitors aren’t your competitors—you’re supporting each other,” says Sheridan Grime of Southern Revere Cellars, one of the destinations on the trail. “That’s a valuable thing that we get to be a part of, and the trail cements that.”

Just a short drive from Charlottesville, the stops are all within a 10-mile radius of one another. Pick up a passport at a participating location, and collect a stamp when you visit each one. There’s a suggested route you can take, but you set the pace. Check off each spot in one weekend or come back to visit one or two locations at a time. The stamps don’t expire, so there’s no rush. Once you’ve visited all six stops along the tasting trail, you get a commemorative stemmed Belgian-style glass.

“We want to give people a feel for what it’s like to grow and make our own bever-

53rd Winery

ages,” says John Pope of Cooling Pond Brewery. “We’re sitting on a farm; we have our crops growing nearby. You’re a little more connected to your product than just a tap coming through a wall. You don’t feel like you’re sitting in a parking lot or strip mall, and that’s really what sets us apart from most beverage trails.”

All the family-friendly breweries, cideries, and wineries have their own comfortable tasting room, outdoor areas, and scenic views of the rural landscape. On the weekends, most have festivals, and events with live music, food trucks, and small business vendors. With Lake Anna nearby, there are plenty of other things to see and do while you’re in the area.

Joy ride For a rural retreat and luxurious libations, visit each of these farm-to-glass destinations.

Cooling Pond Brewery This family-owned brewery crafts English-inspired beers as well as rotating selections in an idyllic setting. coolingpondbrewery.com Coyote Hole Ciderworks Surrounded by 37 acres of forest, the cidery offers a relaxing atmosphere to enjoy their craft beers, sangrias, and hard ciders. coyotehole.com Everleigh Vineyards & Brewing Company Take in the views from the two-story tasting room while you try wines made exclusively

from their own grapes, and their newly added beer and cider. everleighvineyards.com 53rd Winery Eco-friendly spaces and strong selection of wines stand out at this vineyard, named in honor of it being the 53rd farm winery to be licensed in Virginia—in 1999. 53rdwinery.com Lake Anna Winery With a wide selection of award-winning wines, there’s a red, white, or sweet wine to please any palette and honor any occasion. lawinery.com Southern Revere Cellars Named for local historic figure Jack Jouett (the “Paul Revere of the South”), this family owned and operated farm crafts signature beers and wines to sip and savor. southernrevere.com—LD

Knife&Fork 19

SUPPLIED PHOTO

The Dish its spacious ballroom and elegant cellar, with stunning black and white diamond flooring.

But hidden beneath the mall, behind seriously cool doors disguised as bookshelves, is The Speakeasy. The Speakeasy consists of two rooms—the coatroom, and the 101 Library.

With wood-paneled walls, atmospheric lighting, and a 1920s aesthetic, walking into The Speakeasy is like entering a situation room, or a secret society’s headquarters. The space includes a private restroom, bar, and audio system, and comes furnished with your choice of chic sofas and lounge chairs, or a long dinner table, and can be rented for the morning, midday, evening, or all day. It’s perfect for a special birthday brunch, evening cocktail hour, or watch party. $180-650. oldmetropolitanhall.com

The Speakeasy at Old Metropolitan Hall

SUPPLIED PHOTO

STEPHEN BARLING

Piccola Stanza at Tavola Tavola’s Piccola Stanza is more than just a private dining room. It’s an experience. Wisps of conversation from the main floor of the Italian eatery follow you up the stairs to your own private room on the second floor, which overlooks central Belmont. The dining experience comes with your own waiter, and features a highly seasonal prix fixe menu curated by Chef/owner Michael Keaveny and Executive Chef Kendall Moore. If you’re looking for a fancy night out that requires minimal planning, choose the sample menu and add the wine pairing. If you’re planning a very special occasion, like an engagement or super-romantic dinner, the chefs and sommelier can work with you to craft your own customized experience. Up to four people can enjoy the Piccola Stanza, and the evening generally starts at $250 per person. tavolavino.com

Piccola Stanza at Tavola

Bobboo Bar at Quirk

Bobboo Bar at Quirk

Hidden I gems

t’s easy to miss a hole in the wall, and, well, that’s kind of the point. So we put our nose to the ground—wall?—and did the snooping for you, and discovered three smaller spaces that promise big fun, including cozy quarters to host an epic watch party, a new fine dining experience, and a quiet spot to grab cocktails.

New small spaces for nightly fun

By Maeve Hayden 20 Knife&Fork

The Speakeasy at Old Metropolitan Hall Old Met has a secret. The building located on the Downtown Mall is perhaps best known for

Walk through a nondescript door, head up a flight of stairs, and find yourself inside Bobboo Bar. Bobboo brings the old speakeasy aesthetic into the 21st century by blending touches of old decor with modern flourishes. The result is a bespoke cocktail lounge with a warm and inviting atmosphere, and a menu to match. The star of the show here is the hand-curated whiskey collection, which includes barrel-aged spirits from across Virginia and around the world. For a sweeter sip, Bobboo also offers hand-crafted cocktails and seasonal small bites, including delicious charcuterie boards. If you’re looking to have a low-key but classy night out, Bobboo fits the bill. The space is also available to reserve for private parties of 12-20 people. quirkhotels.com

CHRIS MARTIN

The Dish

Flour garden Chris Martin gets inventive with Charlottesville’s best ingredients

By Julia Stumbaugh

C

hris Martin has baked in cities from Chicago to San Francisco, but she has rarely found local ingredients like those in central Virginia.

That’s one reason bakernobakery, her popup bakeshop, boasts one of the most unique menus at the City Market.

“Sourcing ingredients is really a delight here in Charlottesville,” says Martin, creator of del-

icacies such as raspberry and bay leaf tres leches and whisky ginger blondies, among others. “The climate and the location are really incredible for growing a lot of produce.”

Not only do locals find inventive methods of growing non-native produce—one of Martin’s vendors keeps a greenhouse hot enough to grow citrus year-round—but the woods around Charlottesville are thick with treasures like the paw-paw fruit, recognizable by its tropical-looking vines.

The paw-paw has a flavor Martin describes as a mixture of banana, mango, and pineapple. Her version of a bostock—typically a slice of brioche soaked in simple syrup and covered with almonds—is filled with pawpaw pastry cream and paw-paw purée, then topped with crunchy nutmeg. She also gives the French pastry a Southern twist by substituting a slice of pound cake.

After sharing a city market tent with local company SoSS, Martin decided to incorporate SoSS’s small-batch hot sauce into a pastry. She folded charred onions into cream cheese filling, then

added soy sauce, lemongrass and SoSS’s Burger Venom to create an explosively flavorful Danish.

Martin is currently prepping fall ingredients for holiday cookie orders. She jellies persimmons by soaking them in simple syrup for weeks. She purées regional kabocha, a light, almost floral-tasting winter squash, which pairs well with white chocolate and candied ginger.

And the creamy paw-paw purée is a perfect match to the white chocolate ganache inside her hand-painted bonbons.

When customers are intimidated by these new flavors, Martin suggests starting with her apple fritters, and that’s usually enough to convince them to try more.

“Since my background is in fine dining, I’ve had a lot of exposure to different techniques and different flavors,” she says. “It allows me to expand and build a level of trust with a lot of my customers.”

Learn more about Martin’s creative baking at bakernobakery.com.

This piece originally ran in C-VILLE Weekly.

Knife&Fork 21

Try Something New From Our Updated Spring & Summer Menu!

The Shops at Stonefield • 2010 Bond Street 434-977-1111 • VISIT US ONLINE AT BURTONSGRILL.COM

The Dish

Planning a party?

Pick a picnic

Picnics in VA creates the picnic settings of people’s dreams for their special occasions.

By Laura Drummond

SUPPLIED PHOTO

E

vent planner Justus Kelley is a designer of dreams. With her business Picnics in VA, she sets the stage for small soirées, ensuring meaningful memories and share-worthy moments.

The process begins with idea-sharing. Clients come to Kelley with their own thoughts for an event, and she brainstorms how to make it happen. “My favorite part of planning is bringing to life someone’s vision,” she says. She also loves when clients trust her to run with her own ideas.

“I enjoy being able to be creative.”

For clients not sure where to start when it comes to a picnic, Kelley offers prepared packages for clients to choose and customize. Seasonal ones are the most popular, but there’s a UVA-themed package perfect for a graduation celebration.

Kelley also collaborates on location. While she prefers the outdoors, like parks or wineries, she’s happy to accommodate requests for specific venues. She also has a list of places that are hospitable hosts, including Carter Mountain Orchard, Eastwood Farm & Winery, The Bradbury, and the new Kimpton Forum Hotel.

From the initial planning phase, it takes about two to three weeks for Kelley to work her magic. On the day of the event, she is on the scene, cultivating enchantment and assembling adornments, including decorations, glassware, utensils, and more. “I’m making your spread look beautiful so that when you add your food and beverage, you have the picnic that you’ve dreamed of,” she says.

The dining details are left to you to decide.

Pick up an order from a favorite restaurant, visit Plenty Cville for its specialty charcuterie Abundance Board, or check out Feast! or Foods of All Nations for elevated to-go items.

As a team of one, Kelley prefers to keep the picnics small—for a party of 10 or less—but she has been known to make exceptions. “I was a bride who had 12 bridesmaids, so I’ll probably

be empathetic to someone who comes to me with a bridal party of 12 or 14, but otherwise, I do prefer more intimate events,” she says.

One of her most memorable picnics to date was one she designed for “90 Day Fiancé” couple Kara and Guillermo Rojer at Carter Mountain Orchard last spring. She also has a soft spot for planning children’s events, from gaming themes to tea parties with princesses from Character Connections. You may even see her moonlight as the Madrigal Miracle or Wayfinder Chief.

“The work I do ranges from that beautiful winery setup down to your 4-year-old’s birthday party,” says Kelley. She’s also done styled engagement and wedding shoots for photographers, proposals, bridal showers, bachelorette parties, and more. She regularly donates picnics to charitable causes and partners with companies to create picnics at charitable events.

In addition to giving back to the community, Kelley is mindful of her impact on the planet. “I decided if I was going to be a business owner, it was really important to me to think through how I can be sustainable,” she says. Most of her supplies and decorative items are created for

reuse, which keeps costs low for budget-conscious clients. She also composts, recycles, or donates anything she can’t continue to use.

In addition, she shops secondhand and then DIYs her finds to match themes and color schemes. “More than half of everything I use is thrifted. Even my picnic table is a lightweight, wooden fold-up twin bed that I purchased from Goodwill,” says Kelley.

While Picnics in VA is just over a year old, Kelley has been in the business for some time.

She started event planning in her home state of Indiana after years of being the go-to person to decorate friends’ parties. When she and her husband relocated to Charlottesville two years ago, her business came with her, but with a new focus on more intimate celebrations.

Picnics had been an idea swirling in her mind, but she hadn’t gotten to try it out in Indiana’s colder climate. “We’re now in a beautiful place where picnics could be a lot more popular. You could be at a winery or a park and want to sit there for hours,” says Kelley. “I’m blown away by how scenic everything is here.”

Knife&Fork 23

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Nicely Updated 4 bed, 2 bath, home on a CUL-DE-SAC. Hardwood floors in Living Room and Bedrooms. White Cabinets, Stainless Steel Appliances, Tile Flooring in the Eat in Kitchen. The finished walk out level basement has a Rec Room, Bedroom, Full Bath and Laundry Room. Nice Patio and partially fenced yard provides a private backyard that looks to wooded area.

Located just 5 minutes from Charlottesville High School, 5-10 minutes from Pen & McIntire Park, UVA, and the Downtown Mall!

Well built brick home set on a private lot close to Charlottesville, the airport, shopping & only 15 minutes to downtown/UVA! Enjoy first floor living inan open living design. Living room, with a fireplace, dining area, kitchen, mudroom & office/workout/studio room to go with Owners Bedroom & Bath, Bonus Roomthat can be used as office/den & full bath. Upstairs offers an additional two bedrooms & full bath. Recent improvements include, new carpeting & Luxury Vinyl Plankflooring. A full basement with a 2 car garage offers plenty of options to add more finished square footage along with storage. The back terrace deck is a lovely outdoorliving space with mature landscaping all around.

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Build and enjoy your custom home in Langdon Woods, a preservation community located just minutes from the Airport, Route 29, Hollymead Town Center and the Blue Ridge Mountains. Langdon Woods offers wooded, private lots from 2 acres to 4.4 acres with a walking/running trail and a community lake with a dock. Bring your builder and come see why you should be living in Langdon Woods.

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66 acre parcel. One of a kind property in Western Albemarle; less than 30 minutes to Charlottesville & UVA. The land is gently rolling and about 20-25% hardwood with the balance in pasture. Two streams come together at a potential pond/lake site. There are several building sites that each offer a unique perspective on the glorious mountain views & the surrounding countryside. This is an opportunity to create a fabulous estate, in a rural area, but close to shopping, schools, medical facilities, the town of Crozet & only minutes to the Blue Ridge Mountains & the Shenandoah Valley. High Speed Internet available from Firefly Fiber Broadband. Several airports are nearby along with easy access to major arteries. Bring your architect, builder, and imagination to create a place to call home that you will never want to leave.

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434.220.5656 | sloanmanis.com | 415 Fourth Street N.E. Charlottesville, VA 22902

TRISTAN WILLIAMS

H E ARTS

COLD C O N

M

E

W A , R S

We know, we know: Ice cream? For summer? Groundbreaking. But there’s literally no better time to write about one of our favorite treats than the hottest season of the year, cliché or not. It’s practically a requirement: Before the summer’s over, you must try one of these hot (cold?) spots. And for those of you who’d rather not sweat it out with the masses in line for a sweet scoop, we’ve rounded up a DIY kit of sorts. All you need is a recipe. (Hey, we can’t do all the work.)

By Shea Gibbs, Caite Hamilton, and Maeve Hayden

Knife&Fork 25

Thibaut-Janisson was born from a long friendship that began in a Grand Cru village in the Champagne region of France and continues today in Blue Ridge Mountains of Charlottesville, Virginia.

Thibaut-Janisson Winery | Charlottesville, Virginia | (434) 996-3307 | claude@tjwinery.com

Big S|ster.

—

—

Lit±l= S|ster.

Open for Breads, Pastries, Cof fee, and Takeout Breakfast, Lunch & Br unch.

MarieBette Café & Bakery · 700 Rose Hill Drive, Charlottesville · 434.529.6118 Petite MarieBette · 105 E Water Street, Charlottesville · 434.284.8903 mariebette.com

26 Knife&Fork

ICE CREAM Á LA HOME

TRISTAN WILLIAMS

There are enough ice cream spots in this town to last you well into the summer, but if you’re interested in trying your hand at a homemade version, you’ll need a few tools of the trade.

SWEET TREATS

Chaps still serving up frozen goodness Strolling the Downtown Mall with a post-dinner Chaps ice cream cone is like a rite of passage.

You’ll know you’re where you want to be when you see the blue awning, teal booths, neon signs, and longtime employee Brenda “Granny” Hawkins serving up scoops from behind the counter.

On warm summer nights, it’s not uncommon for the line of dessert seekers to wind out the door, but Granny handles it like a seasoned pro, which is no surprise seeing as she recently celebrated her 25th Chaps anniversary.

Chaps has been a mainstay on the Downtown Mall since it opened in 1985, standing strong through mall turnovers, increasing rent, and a pandemic. Tony LaBua opened the Downtown location, taking over for his uncle who ran a Chaps in a different part of town, before selling to new owners in 2022.

Today, manager Rhys Aglio and employees like Granny keep the good scoops rolling.

“We make ice cream at least three or four days a week right now,” Aglio says. “It will probably go up to five days a week in the summertime. We make somewhere around 25 flavors.”

Ask any Charlottesvillian their Chaps order, and they’re sure to have a ride-or-die recommendation. Flavors with cult followings include butter

pecan, cherry vanilla, black raspberry, Four Cs (chocolate cherry chocolate chip), and pistachio.

Even more popular than the fun flavors is the tried and true trio of vanilla, chocolate, and strawberry.

“They’re our most ordered flavors,” Aglio says. “And vanilla shakes are surprisingly popular.”

Chaps also incorporates seasonal flavors, like peach and peppermint, into its menu, and the kitchen is always messing around with some new flavor.

“We’re always trying out random other things,” Aglio says. “We recently made a test batch of maple bacon ice cream. Last time we made it it was too much bacon and not enough maple syrup, and this time it was too much maple syrup and not enough bacon.

So we’re working that out.”

One of the most exciting new additions to the menu are cake cups. The cups layer together ice cream, cake, and crushed Oreo, sprinkles, or chocolate chips, depending on the flavor. Other offerings include custom ice cream cakes, and, for furry friends, pup cups loaded with banana and peanut butter.

It’s easy to get lost in the fun of ice cream flavors, but one of the best parts of Chaps is plopping your scoops on top of one of the homemade waffle cones. They’re perfectly flavored and crisp, yet chewy. In this case, the answer’s always cone.—MH

Ice cream maker This Cuisinart from The Happy Cook makes up to 1½ quarts in 20 minutes—that’s less time than it’d take to run out for store-bought. $69.95, thehappycook.com

Ice cream paddle We’re betting you could get a lot of ice cream out of the carton with this spade from Zeroll, makers of American ice cream scoops since 1935. $29.95, williams-sonoma.com

Bowls This is a matter of preference, but these terracotta vessels from Be Just say, “I’m just gonna have one bowl, but I won’t judge if you don’t.” $28, bejustcville.com

Knife&Fork 27

FRUIT Y FUN

La Flor Michoacana’s traditional Mexican treats

EZE AMOS

At some point in our lives, most of us have stood at the counter of an ice cream shop waffling over the choice of cup or cone.

It’s an important decision that definitely impacts the ice cream-eating experience.

At La Flor Michoacana, the answer is neither cup nor cone, it’s paletas.

Paletas are a traditional Mexican frozen treat, like ice cream in popsicle form.

It’s the best of both worlds—the perfect portion that’s easy to eat on the go and doesn’t drip.

It’s been nearly eight years since the owners of La Flor Michoacana brought the sweet treat to Charlottesville. While on vacation in Cancún, Claudia and Birza “Jamie” Polnia tried paletas for the first time.

“I was so impressed, it was my first time having authentic and homemade

OLD-SCHOOL SCOOPS Chandler’s Ice Cream, a small stand tucked off Long Street and cherished by many, literally rolled into town on the bypass a quarter century ago.

The trailer that now houses Chandler’s began its life as Willy’s Ice Cream in Waynesboro. Jon Lee, a young family man working in the hospitality industry, was a friend of the owner, who told Lee he was building more permanent digs.

Lee quickly snapped up the creamery-on-wheels. He drove it to Charlottesville with help from friends and family and set up shoppe.

The Lees leased space fronting River Road next to Tractor Supply, anchored their newly acquired trailer, arranged a few picnic tables and whiskey barrels, and started serving up no-frills chocolate and vanilla soft serve. It was a hit.

“We like to keep it simple,” Lee says.

Chandler’s also offers some hot food, but it’s become known for its generous portions of fully loaded sundaes, creamy milkshakes, and huge banana splits. “The banana boat is the biggest seller,” Lee says. “We buy our bananas by the case, so it’s hard to say how many we go through. But people definitely look at me like I’m crazy when I buy them all.”

28 Knife&Fork

Chandler’s is now in its 26th year of selling “real ice cream,” Lee says, and he doesn’t expect to change things up any time soon. His eldest son, Chandler’s namesake, helps out around the business, as do two of his daughters.

His wife, a local schoolteacher, provides emotional support.

Lee says Chandler’s business fluctuates with the weather, but it’s resilient during tough economic times.

He’s always looking to draw customers by making the place more visible from the bypass, but he figures his low-cost treats put a smile on folks’ faces no matter how well they’re doing financially.

When he’s not at Chandlers, Lee cooks for the Dominican priests at St. Thomas Aquinas University parish and spends time with his family and beloved dogs. He loves to see customers eating their cones with their canines, and Chandler’s offers free pup cups—whipped cream in a Dixie—to all four-legged friends. That even goes for the cloven.

“Today, our first customer pulled up in his old pickup, and he had a goat in the back,” Lee says. “I handed the ice cream cone to him, and he turns around and starts to feed the goat.”—SG

TRISTAN WILLIAMS

The OG of local ice cream shops, Chandler’s remains a hot spot

orful bars like guava, passion fruit, and avocado are unique for their fruity, refreshing taste while maintaining a creamy, ice cream-like consistency.

Customers looking for a sweeter treat frequently order the blackberry cheesecake, Oreo cookie, and tres leches, and vegans can have their pick of one of the largest dairy-free menus of flavors in town. Occasionally, Claudia and Jamie will make some seasonal and fun one-off flavors, like pumpkin in the fall.

“Once he made a spinach and pineapple bar,” says Claudia. “I joke and say it was my detox juice bar.”

Business is booming, and, in addition to running the store, Jamie and Claudia are busy catering across the city and supplying wholesale bars to places like Foods of All Nations. This is also the first summer they’ve set up at the Ix Farmers Market, and soon they’re adding a new packing machine to their set-up, making it easier for them to keep Charlottesville well-stocked with fun, fruity bars of goodness.—MH TRISTAN WILLIAMS

ice cream in popsicles in Mexico,” says Jamie. “We started thinking, what about this business in Charlottesville?”

The couple came home, and Jamie started researching how to make this new dream a reality. He found a twoweek course at a university in Mexico City to learn the recipes and technique, and back he went.

“It was learning every day. I met people from Brazil, Canada…it was a fun experience,” he says.

Jamie bought the proper machinery while he was in Mexico, and once he was home, he and Claudia began making test recipes and samples in their home and giving the bars away to friends and family. Now, they’re working out of a storefront and a separate production facility, producing 3,000 bars a day.

Every morning, they head out to the grocery store to buy fresh fruits, which they use to craft some of the 30 ice cream flavors and over 60 bar flavors they offer.

The flavors that make use of those fresh fruits are some of the most popular—and for good reason. Col-

PEACHY KEEN Is it really summer if you haven’t had an ice cream treat from Chiles Peach Orchard? The juicy fruit shows up in mid-June and lasts through the middle of September, which gives you plenty of time to sample the soft serve in all its splendor: in a waffle cone, as a milkshake, or (our personal favorite) topped with a donut, aka a dondae.—CH

Knife&Fork 29

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30 Knife&Fork

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SMALL TOWN SCOOPS

TRISTAN WILLIAMS

Crozet Creamery serves up big flavors

On Christmas day in 2022, disaster struck Crozet.

Piedmont Place, a multi-use building at the heart of the small town, experienced a water main break. The businesses inside were forced to close while the damage was reversed, and, unfortunately, many of them decided to shutter their doors for good. It was a big blow to Crozet, which lost a taco shop, barbeque joint, and gym, in one fell swoop.

Crozet Creamery, however, is here to stay. The little shop that could reopened in early March, ready to get back to business serving up small-batch, handcrafted ice cream in a variety of rotating classic and creative flavors.

The ice cream joint has been a fixture of Piedmont Place, and a must-visit for daytrippers from Charlottesville, since the building opened in 2017. Manager Erik Schetlick joined Crozet Creamery shortly after it opened. “[The owners] called me and asked if I wanted to run an ice cream shop,” Schetlick says. “Before this I had done some light ice cream work at restaurants, but I’ve always liked ice cream and eating ice cream …so I got excited at that prospect.”

Before Crozet Creamery, Schetlick had worked at local joints like Harvest Moon Catering, The Virginian, Michael’s Bistro, and The Ivy Inn. Now, he’s responsible for all of the fun, creative flavors found on Crozet Creamery’s menu.

The classics—vanilla, chocolate, java chip, birthday cake, cookies & cream, and mint chip—always have a place on the menu. While certainly deserving of a scoop

or two, it’s the rotating selection of seasonal and one-off flavors that make Crozet Creamery special.

It’s hard to pick just one flavor to fill your cone or cup.

Banana Chocolate Puddin is one of the most popular flavors, alongside birthday cake and cookies & cream. The limited-run flavor is made with roasted bananas, vanilla wafers, and dark chocolate. Peanut Butter Swirl is another adult favorite, and features vanilla ice cream and creamy peanut butter, with Reese’s Pieces folded in.

“Once the summertime hits and the fruit season comes, a lot of people look forward to [our fruit flavors],” says Schetlick, who uses berries from Critzer Family Farm and peaches from Henley’s Orchard in flavors like strawberry and Critzers Cobbler, a blackberry ice cream with a butter folded in.

Skittles Sorbet is popular with the kids, the Arnold Palmer sorbet is one of the most requested flavors, and there’s always at least one dairy-free option on the menu.

Other funky flavors that have made appearances in the past include Chai Tea and Sour Cream Blueberry Donut, which mixes sour cream ice cream, chunks of sour cream donuts, and a blueberry fruit swirl.

As for a specialty, it’s hard for Schetlick to say.

“Our specialty … I mean, obviously it’s ice cream, but I feel like it’s more than that. It’s such a great little community here, tons of families and kids. People come in here and have a great time. Our specialty is almost like happiness. It’s kind of what we do.”—MH

What’s the scoop?

Cup or cone?

Erik Schetlick: I think I’d go cone. … I think cone is better.

Favorite flavor?

Probably Banana Chocolate Puddin or Critzers Cobbler.

How do you get the perfect scoop?

Practice and have a good scoop. The key is not to dig down deep, you want to let it roll itself up. You don’t want to try too hard.

Some people like to make a little “s” shape with their scoop and it kind of gets the thing to roll up on itself.

Some people like to just kind of snowball it. It all depends on the ice cream too, some are a lot softer than others.

Knife&Fork 31

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Pour me another Breweries and cideries Albemarle CiderWorks What started as an orchard for rare and heirloom apples grew into a popular area cidery.

Tastings and tours are available for $5-10 per person. 2550 Rural Ridge Ln., North Garden. 297-2326.

Blue Mountain Brewery Well-liked brewery serves up its local drafts, plus light fare for lunch and dinner.

9519 Critzers Shop Rd., Afton. (540) 456-8020.

Blue Toad Hard Cider Large outdoor space, classic pub food and, of course, hard cider. 9278 Rockfish Valley Hwy., Afton. 996-6992.

Bold Rock Cidery Virginia’s largest (and growing!) cidery. Free tours and tastings daily. 1020 Rockfish Valley Hwy., Nellysford. 361-1030.

Bold Rock Distillery at the Barrel Barn Multiple rare styles on tap at this creative space. 1020 Rockfish Valley Hwy. Suite A, Nellysford. 361-1030.

Brewing Tree Beer Company Artisanal Brew Trail spot from the founder of Starr Hill. 9278 Rockfish Valley Hwy., Afton.

(540) 381-0990.ww Bryant’s Hard Cider & Brewery Gluten-free, sugar-free ciders with history dating to 1865. 3224 E. Branch Loop, Roseland.

Castle Hill Cider Enjoy a glass of Terrestrial on the octagonal porch or explore the grounds. Open for tastings daily. 6065 Turkey Sag Rd., Keswick.

296-0047.

Champion Brewing Company Beerfocused kitchen offerings, plus five ales on tap. 324 Sixth St. SE. 295-2739.

Coyote Hole Craft Beverages Cider and sangria in Lake Anna. 225 Oak Grove Dr., Mineral. (540) 894-1053.

Decipher Brewing Company Veteran-owned and operated, with awardwinning craft beers. 1740 Broadway St. 995-5777.

Devils Backbone Brewing Company Nelson’s hip brewpub—award-winning craft beers, lunch and dinner. 200 Mosbys Run, Roseland. 361-1001.

James River Brewing Co. There’s only beer here. 561 Valley St., Scottsville.

286-7837.

Octania Stone Brew Works Ruckersville’s own alehouse celebrating “Octoney” (look it up). 14902 Spotswood Trail, Ruckersville. 939-9678.

Patch Brewing Company From the owners of Cville Hop On Tours. 10271 W. Gordon Ave., Gordonsville. (540) 466-8536.

Potter’s Craft Cider Handcrafted cider out of Free Union, with a city tasting room. 209 Monticello Rd. 964-0271.

Pro Re Nata Brewery A farm brewery and food truck offering up to 12 craft beers and live music. 6135 Rockfish Gap Tpke., Crozet. 823-4878.

Random Row Brewing Co. No food (but there are food trucks!), but nearly 12 beers on tap. 608 Preston Ave. 284-8466.

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Rockfish Brewing Nano-brewery with two location. 201 W. Main St., Downtown Mall; 900 Preston Ave., 566-0969.

Selvedge Brewing Unique small-batch wine in a converted factory setting.

1837 Broadway St. 270-0555.

South Street Brewery Brews and food from the folks at Blue Mountain.

106 W. South St. 293-6550.

Southern Revere Cellars Craft beer and blended wines in Louisa. Open Thursday-Sunday. 1100 E. Jack Jouett Rd., Louisa. (540) 260-5494 Starr Hill Brewery A can’t-miss spot since 1999. 5391 Three Notched Rd., Crozet. 823-5671.

Three Notch’d Craft Kitchen & Brewery Craft beers and beer-infused pub food.

520 Second St. SE. 956-3141. Sour house: 946 Grady Ave. 293-0610.

Wood Ridge Farm Brewery “From the dirt to the glass” brewery 165 Old Ridge Rd., Lovingston. 422-6225.

Distilleries Devils Backbone Distilling Co. Virginia straight bourbon whiskey with views of Ragged Mountain. 35 Mosbys Run, Roseland. (540) 602-6018.

Ragged Branch Distillery Virginia straight bourbon whiskey with views of Ragged Mountain. 1075 Taylors Gap Rd. 244-2600.

Silverback Distillery Rye whiskey, monkey gin and Beringei vodka.

9374 Rockfish Valley Hwy., Afton.

(540) 456-7070.

Spirit Lab Distilling Single-malt whiskey and amaro behind a red door. 1503 Sixth St. SE. 218-2605.

Virginia Distillery Co. Single-malt whiskey from the Blue Ridge. 299 Eades Ln., Lovingston. 285-2900.

Vitae Spirits Award-winning rum and gin in a hip spot for sipping. 715 Henry Ave. 270-0317.

Waterbird Spirits No tasting room, but catch these canned cocktails in stores nationwide. 201 W. Water St.

Wineries Afton Mountain Vineyards Try the Albarino, a limited-production, estategrown white only available in the summer. Tastings are $15 per person for five wines. 234 Vineyard Ln., Afton.

(540) 456-8667.

Ankida Ridge Vineyards A Sumerian word that means “where heaven and earth join,” Ankida marks the spot—at 1,800’ on the eastern slope of the Blue Ridge Mountains. 1304 Franklin Creek Rd., Amherst. 922-7678.

Barboursville Vineyards Routinely listed on national “best winery” lists, Barboursville is a true destination—for the wines and the scenery. Open for tastings ($15 for six wines). 17655 Winery Rd., Barboursville. (540) 832-3824.

Blenheim Vineyards Established in 2000 by owner Dave Matthews (yep, that Dave Matthews), Blenheim’s timber-frame tasting room looks down into the barrel room. Tours and tastings

are $25 per person. 31 Blenheim Farm. 293-5366.

Bluestone Vineyard Award-winning small-batch wines in the Shenandoah Valley. Open daily for tastings. 4828 Spring Creek Rd., Bridgewater. (540) 828-0099.

Brent Manor Vineyards Sample wines from the vineyard and a selection of nearby Virginia wines. Tastings are $12 per person. 100 Brent Manor Ln., Faber.

826-0722.

Burnley Vineyards One of the oldest vineyards in the Monticello Viticultural Area. Tastings are $4 per person.

4500 Winery Ln., Barboursville. (540) 832-2828.

Cardinal Point Vineyard & Winery Try the Quattro—a blend of riesling, gewurztraminer, viognier, and traminette—at this spare but relaxing spot. Open for tours and flights. 9423 Batesville Rd., Afton. (540) 456-8400.

Chateau MerrillAnne The wines at this Orange spot are award-winning, but don’t skip the Vinocello either. 16234 Marquis Rd., Orange. (540) 656-6177 Chestnut Oak Vineyard Single-varietal, single-vineyard wines from Petit Manseng to Chardonnay. Weekend tastings from noon-5pm. 5050 Stony Point Rd., Barboursville. 964-9104.

Chisholm Vineyards at Adventure Farm Beef meets wine at this familyowned winery. 1135 Clan Chisholm Ln., Earlysville. 971-8796.

Chiswell Farm & Vineyard Locally crafted vintages from the folks behind Chiles Family Orchards. 430 Greenwood Rd., Greenwood. 252-2947.

Cunningham Creek Winery Once a working cow farm, this winery offers Chardonnay, Viognier, Pinot Gris, Cab Franc, Merlot and Petit Verdot. 3304 Ruritan Lake Rd., Palmyra. 207-3907.

DelFosse Vineyards & Winery Try the reds at this off-the-beaten-path spot 30 minutes from Charlottesville. $22 for a classic tasting, $12 for a wine flight. 500 DelFosse Winery Ln., Faber. 263-6100.

DuCard Vineyards A successful grape-growing business bloomed into what’s now this boutique winery. Tastings are $10 per person. 40 Gibson Hollow Ln., Etlan. (540) 923-4206.

Early Mountain Vineyards Beautifully appointed facility, with a terrace for mountain and vineyard views while sipping. 6109 Wolftown-Hood Rd., Madison. (540) 948-9005.

Eastwood Farm & Winery Governor’s Cup gold medalists mix delicious wine with a stunning setting. 2531 Scottsville Rd. 264-6727.

Everleigh Vineyards & Brewing Company Two collectors of fine wine started this vineyard in 2015. Find wine, beer, and cider. 9845 Jefferson Hwy., Mineral. (804) 356-0059.

Fifty-Third Winery & Vineyard There’s something for everyone—including sangria—under Fifty-Third’s LEED-certified roof. Open for tastings daily. 13372 Shannon Hill Rd., Louisa.

(540) 894-5253.

Flying Fox Vineyard Named after the weather vane on the vineyard’s main building, Flying Fox boasts a limited production of merlot, cabernet franc, petit verdot, viognier and pinot gris.

Highway 151 and Chapel Hollow Road, Afton. 361-1692.

Gabriele Rausse Winery The Father of Virginia Wine’s eponymous winery still sets the standard. 3247 Carters Mountain Rd. 981-1677.

Glass House Winery Don’t miss the tropical conservatory next to the tasting room—or the handcrafted chocolates! 5898 Free Union Rd., Free Union.

975-0094.

Grace Estate Winery This 50-acre vineyard on scenic Mount Juliet Farm produces 14 varietals .5273 Mount Juliet Farm, Crozet. 823-1486.

Hardware Hills Vineyard Formerly known at Thistle Gate Vineyard, this Fluvanna spot still boasts a lively lineup.

5199 W. River Rd., Scottsville. 286-4710.

Hark Vineyards Beautiful views and delicious wine? We’re set. 1465 Davis Shop Rd., Earlysville. 964-9463.

Hazy Mountain Vineyards and Brewery With 86 acres under vine, there’s a little something for everyone at this Afton winery—including beer! Tastings are $14-20. 240 Hazy Mountain Ln., Afton. Tastings $15-20. (540) 302-2529.

Hill Top Berry Farm & Winery The bread and butter at this medievalthemed winery is the authentic honey meads. Try the Dragon’s Blood. Open for tours and tasting. 2800 Berry Hill Rd., Nellysford. 361-1266.

Honah Lee Vineyard Tastings are $15 at this award-winning (dog-friendly!)

Gordonsville spot. 13443 Honah Lee Farm Dr., Gordonsville. (540) 406-1313.

Horton Vineyards More than 40 different dry, fruit and dessert wines abound at this winery just outside of Barboursville. 6399 Spotswood Trail, Gordonsville. (540) 832-7440.

Jefferson Vineyards Grab a bottle of meritage and get a spot on the tree deck for a picturesque afternoon. Tastings are $12. 1353 Thomas Jefferson Pkwy. 977-3042.

Keswick Vineyards Dog-friendly tasting spot located at the historic 400-acre Edgewood Estate. Tastings daily. 1575 Keswick Winery Dr., Keswick. 244-3341.

Kilaurwen Winery Artisanal wines near Shenandoah National Park. 1543 Evergreen Church Rd., Stanardsville. 985-2535.

King Family Vineyards Frequent Governor’s Cup award winner, King Family is also the site of polo matches every Sunday from Memorial Day weekend to mid-October. Tastings are $15-20.

6550 Roseland Farm, Crozet. 823-7800.

Knight’s Gambit Vineyard More than five acres of petit verdot, pinot grigio, merlot and cabernet franc located on a rolling hillside near Whitehall. 2218 Lake Albemarle Rd. 566-1168.

Lazy Days Winery A boutique winery that’s home to local festivals like the Virginia Summer Solstice Wine Festival.

Open for tastings. 1351 N. Amherst Hwy., Amherst. 381-6088.

Pour me another Loving Cup Vineyard & Winery A certified-organic vineyard and winery tucked away in the hills. Open FridaySunday, 11am-5pm (March-December).

3340 Sutherland Rd., North Garden.

984-0774.

Lovingston Winery A densely planted 8.5 acres yields wine of high-quality fruit. (Word to the wise: Leave your pups at home; there are two here already!) 885 Freshwater Cove Ln., Lovingston. 263-8467.

Meriwether Springs Vineyard The post-and-beam event space is just the beginning—there are also two ponds, a three-acre lake and beautiful Ivy Creek here, which flanks the property. Open for tours and tastings. 1040 Owensville Rd. 270-4299.

Merrie Mill Farm & Vineyard Creativity abounds at this weird and wonderful spot—from the décor to the wine. Tastings are $25. 594 Merrie Mill Farm, Keswick. 365-3006.

Michael Shaps Wineworks Sample Virginia wines in the spare but stylish tasting room, as well as the Premiere Cru burgundies, grown and bottled in France by owner Michael Shaps. $10 for a tasting of 12 wines. 1781 Harris Creek Way, 296-3438; 1585 Avon St. Ext. (Wineworks Extended), 529-6848.

Montifalco Vineyard If “falco” means hawk in Italian, you could say this winery is one to watch. 1800 Fray Rd., Ruckersville. 989-9115.

Tasting Room & Taphouse at Mount Ida Reserve Find wine, craft beer, and a full restaurant at this Scottsville spot. 5600 Moonlight Dr., Scottsville.

286-4282.

Mountain Cove Vineyards Even better with age? The first batch of wine here was made in 1976. Open for tours and tastings. 1362 Fortunes Cove Ln., Lovingston. 263-5392.

Moss Vineyards Fifty-two acres with views of the Blue Ridge, including nine under vine with cabernet sauvignon, cabernet Franc, merlot, petit verdot and viognier grapes. Open for tastings Friday-Sunday. 1849 Simmons Gap Rd., Nortonsville. 990-0111.

Pippin Hill Farm & Vineyards Try a glass of the Merlot Reserve while having lunch at the Farm Table & Wine Bar. 5022 Plank Rd., North Garden.

202-8063.

Pollak Vineyards Located between Charlottesville and Wintergreen, this 98-acre farm produces 27 acres of French vinifera. Open Wednesday-Sunday. 330 Newtown Rd., Greenwood.

(540) 456-8844.

Prince Michel Vineyard & Winery Sip a glass of chardonnay in Prince Michel’s tasting room, above the barrel cave and tank room. Tastings and self-guided tours. 154 Winery Ln., Leon. (540) 547-3707.

Rappahannock Cellars West Coast wine on the East: A desire to raise their 12 children in Virginia led Rappahannock’s owners to relocate from California. Open year-round for $15 tastings. 14437 Hume Rd., Huntly.

(540) 635-9398.

Rassawek Vineyards No tasting room; these folks grow grapes for other wineries. 6276 River Rd. W, Columbia. (804) 396-3098.

Revalation Vineyards A horse farmturned-small-batch vineyard from two scientists by trade. 2710 Hebron Valley Rd., Madison. (540) 407-1236.

Reynard Florence Vineyards These folks bottle wines in the style of France’s Loire and Burgundy regions.

Tasting flights are $12. 16109 Burnley Rd,, Barboursville. (540) 832-3895.

Septenary Winery Seven acres under vine at this stunning property, where Old World winemaking techniques abound. 200 Seven Oaks Farm, Greenwood. (540) 471-4282.

Sharp Rock Vineyards Once a working family farm, Sharp Rock is now a vineyard, winery and bed and breakfast.

Tastings and self- guided tours available. 5 Sharp Rock Rd., Sperryville.

(540) 987-8020.

Stinson Vineyards The cozy tasting room opens to a quaint patio for sipping award- winning wines and noshing on farm-fresh snacks. Tastings are $7, $10 per person for groups of 10 or more. 4744 Sugar Hollow Rd., Crozet. 823-7300.

Stone Mountain Vineyards A rustic winery offers panoramic views of the surrounding counties from 1,700’. Wine flights available. 1376 Wyatt Mountain Rd., Dyke. 990-9463.

The Barn at 678 Vineyard Have a seat on the porch of this charming barn and watch the world go by. Tastings are $12-16. 6045 Governor Barbour St., Barboursville.

Trump Winery Virginia’s largest vineyard, Trump offers 200 acres of French vinifera varieties. Tastings are $22-32.

3550 Blenheim Rd., 984-4855.

Valley Road Vineyards Vineyard and tasting room at the head of the Rockfish Valley. Tastings are $28 per person for six wines. 9264 Critzers Shop Rd., Afton. (540) 456-6350.

Veritas Vineyard & Winery Awardwinning wines at the foot of the Blue Ridge Mountains. Bring a picnic basket! 145 Saddleback Farm, Afton.

(540) 456-8000.

Weston Farm Vineyard & Winery Small, family-owned winery. Must love dogs: Charlie and Suzie, the owners’ French bulldogs, often roam the property. $10 tastings. 206 Harris Creek Rd., Louisa. (540) 967-4647.

White Hall Vineyards Call ahead to reserve a cheese plate from the neighboring monastery to enjoy with your tasting. 5282 Sugar Ridge Rd., White Hall. 823-8615.

Wisdom Oak Winery Make your way down the long gravel road to get to an intimate tasting room and outdoor picnic area. 3613 Walnut Branch Ln., North Garden. 984-4272.

Woodbrook Farm & Vineyard Near James Madison’s Montpelier, this family-owned vineyard celebrates horse country. 11461 Spicers Mill Rd., Orange. (540) 219-1874.

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Celebrate the best of Virginia wine & food.

Award-winning wines & tasting room.

Seasonal menus from the bounty of local Virginia farms.

Details at earlymountain.com.

Come visit us in the foothills of the Blue Ridge Mountains.

6109 Wolftown-Hood Road • Madison, VA 22727 • 540.948.9005

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The Last Bite

Hot & cold

With all this talk about ice cream, you didn’t think we’d forget gelato, did you?

It makes for an obviously excellent dessert choice, but dare we suggest you take your Splendora’s salted caramel and coffee Kahlua (or vanilla and hazelnut, or “Trust me: raspberry and goat cheese honey fig,” says owner PK Ross) and let it languish in bath of steamy espresso?

Affogato means drowned in Italian, so you get where we’re going with this. Ross says she switches out which java is on tap, but always keeps J.Bird Supply in rotation. Soon you’re on your way to a buzzy end-of-meal treat. Or have it for breakfast. Who’s to stop you?

TRISTAN WILLIAMS

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T S E B

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VOTING begins June 1st!

This year's ballot contains 175 categories, which means nearly 200 opportunities to recognize the best people, places, and things in our city, from podcast to pediatrician.

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A CHANGE IN ATMOSPHERE The Legendary Mill Room

The Mill Room Restaurant is a highlight of Boar’s Head Resort infused with history and inspiration from the local scenery. Whether dining inside or on the terrace, each room within the restaurant offers its own sophisticated ambiance with a unique view of the bucolic resort landscape.

Reservations: BoarsHeadResort.com/Dining or (434) 972-2230

Owned and operated by the UVA Foundation