It’s been nearly a year since Glass Haus Kitchen opened its doors for business in the Downtown warehouse district as an American haute cuisine restaurant that turned high profile heads with its technical approach to local flavors. What looked like the start of a restaurant dynasty will come to an early end on Saturday, October […]
It’s been nearly a year since Glass Haus Kitchen opened its doors for business in the Downtown warehouse district as an American haute cuisine restaurant that turned high profile heads with its technical approach to local flavors. What looked like the start of a restaurant dynasty will come to an early end on Saturday, October […]
Virginia wine has long played an ancillary role in the grand scheme of American viticulture, at its best serving as a competent, if not slightly underappreciated, alternative to its more heralded cousins from the west, and at its worst some sort of morose oddity that gets finished out of sheer curiosity and, perhaps, even a […]
You’ve got a couple days left to respond to this week’s question! Weigh in by noon on Monday, and the best answers will run in next week’s paper. Respond here in a comment, e-mail your answers to question@c-ville.com, or leave us a message at 434-817-2749 (x54). You can also follow Q&A on Twitter @cvillenews_desk #cvillequestion […]
Last week we asked readers for their thoughts on what needs to make an appearance on Charlottesville’s food and drink scene. The question sparked a lengthy online discussion, and here are some of the responses we got: Sandra McDaniel: Cheesecake Factory, Olive Garden, Fuddruckers, and I hate having to go over to Waynesboro to go […]
“Slinging pans among flames and rock’n’roll seemed pretty badass for a 15-year-old kid,” says Tommy Lasley, Angelo Vangelopoulos’ pick for a rising star, of his first job in the restaurant world. “It was there that I discovered I wanted to cook.” It is that same kind of energy and enthusiasm that Lasley, now 31, brought […]
“Many young chefs flair up like a meteor flashing across the sky,” says Craig Hartman. “But a chef that spends a lifetime toiling in the kitchen has to have everything it takes to run a marathon of consistency.” According to Hartman, Curtis Shaver of Hamiltons’, at 31, has what it takes. Hartman first met Shaver […]
There are no women on the real Mount Rushmore. Since there still hasn’t been a female U.S. president, there are not even any candidates. Although the realm of restaurant chefs is not quite as male-dominated, it’s not far off. For whatever reason, in Charlottesville as elsewhere, the top restaurant kitchens are still usually run by […]
A protege of not one but two Mount Rushmore chefs, Pippin Hill’s Amalia Scatena has been groomed for success. She spent a year and a half as an intern turned line cook at Palladio under Melissa Close-Hart. Then, starting in 2006, she spent nearly five years with Craig Hartman at Fossett’s, much of it as […]
Although no one could have known it at the time, September 10, 1988 was a big day for Charlottesville food. It was the first day of work in the area for two young cooks: Tim Burgess at Silver Thatch Inn and Vincent Derquenne at The Galarie in Crozet. Not long after, Burgess moved to The […]
“I think Tucker, more than any of the young chefs, pushes the envelope,” says Tim Burgess of his rising star pick, Tucker Yoder. “All these guys have passion screaming out of their ears, so that’s a constant. But, I like a chef that takes chances.” And that’s just what the 37-year-old Yoder does while running […]