Architects face an uncertain time. On one hand, we are in the fading era of famous designers, the “starchitects” who shaped discussion of what architecture should be—those who transcended typical barriers facing architecture by mastering the globalized market economy, delivering the ultimate branding strategy based on design to corporations and a wealthy elite. On the […]
Architects face an uncertain time. On one hand, we are in the fading era of famous designers, the “starchitects” who shaped discussion of what architecture should be—those who transcended typical barriers facing architecture by mastering the globalized market economy, delivering the ultimate branding strategy based on design to corporations and a wealthy elite. On the […]
Time was, when students at Charlottesville Catholic School wanted to do a science experiment, they’d have to contend with the elements. “Students would be heating minerals over an open flame,” recalls Principal Michael Riley. “They’d use a Petri dish with an alcohol flame. They’d be doing it outside”—because there wasn’t a properly ventilated spot indoors—“and […]
Architect Cathy Purple Cherry started her practice, Purple Cherry Architects, in a 1,000-square-foot home with two children underfoot and two employees. Back then, as now, her focus was custom, luxury residential projects—the kind you’d see featured in home and garden magazines—and over the next few years, she hired more employees and expanded the work space […]
When all else fails, choose carbs: That’s the motto of this issue of Knife & Fork, in which we introduce you (or remind you of) 20 perfect comfort foods. Here’s what you’ll find inside: Chef Ryan Collins’ autumn favorites (plus a recipe!) MarieBette’s homemade marshmallows. Tucker Yoder takes on Timbercreek. A pearl of wisdom on […]
I conjure a memory of my grandmother—bent over a stainless steel pot of salty potatoes, holding an electric mixer and a jug of milk—every time I cook mashed potatoes for Thanksgiving and, like anyone who has a favorite comfort food, it warms me. This isn’t a new phenomenon. Because scent is tied to memory, just the […]
There’s hot chocolate and then there’s the warm, silky-smooth blend of housemade ganache and milk they whip up at MarieBette Café & Bakery. Rich, just thick enough and not too sweet, this cuppa wonderful is made to be sipped slowly and savored. It’s a grown-up version of a childhood favorite, served in a place that treats […]
Pork, apples and mustard. It’s a quintessential autumn combination and one that Early Mountain Vineyards chef Ryan Collins says he’s most looking forward to cooking as the weather turns cold. “I love to take advantage of the bounty of Virginia’s wide array of apples, with tender pork, sticky pork sauce, smooth mustard and crunchy apples […]
You’re at a tailgate party outside Scott Stadium taking down dogs and burgers two at a time. You’re thinking, “I don’t want to pay a bunch of money inside for food. I’ll fill up now.” This year, you might want to think again. According to Matt Smythe, director of operations for Aramark’s UVA dining program, […]
Bill Yenovkian laughs as he attempts to describe the perfect Thanksgiving turkey “without sounding pornographic.” You want a “full, nice-shaped bird,” the longtime Foods of All Nations butcher begins. And then he stops, embarrassed, and tries again: “You want a rounded, plump breast…” Why don’t we start with the number of people you’re serving and […]
Cauliflower, the hearty veggie cousin of broccoli, kale and cabbage, is mimicking everything from pizza crust to rice to mashed potatoes. But it’s a star in its own right—no reinvention needed. From appetizers to main dishes, restaurants are featuring florets in a variety of ways. Lampo Neapolitan Pizzeria Cavolfiore al forno, $6 Lampo in Belmont is […]