The latest issue of Knife & Fork is on stands now and here’s what you’ll find inside. (Below, click through a digital copy of the magazine!) Mona Lisa Pasta’s guide to making pasta at home and seven perfect restaurant dishes. Caterer Gay Beery serves up ideas on sweet and savory dips. Hunter Smith’s fave VA […]
The latest issue of Knife & Fork is on stands now and here’s what you’ll find inside. (Below, click through a digital copy of the magazine!) Mona Lisa Pasta’s guide to making pasta at home and seven perfect restaurant dishes. Caterer Gay Beery serves up ideas on sweet and savory dips. Hunter Smith’s fave VA […]
Gerry Newman can’t construct a building. He can’t set a broken bone, tune up a car or write the Great American Novel. What he can do is make the best baguette this side of Paris. Thousands of them every week, baked around the clock in a large, brick-lined oven, and available at dozens of area […]
When you consider the past 8,000 years or so of wine production history, sparkling wine is relatively new on the scene, becoming popular as late as the 1700s. In the early millennia of wine production, sparkling wines were usually made accidentally when a wine would continue its fermentation after warming up in the spring after […]
Whether you’re hosting or attending, A Pimento Catering owner Gay Beery has a few ideas on making the most of your holiday fanfare. Drinks Don’t worry that you don’t have a full or “properly stocked” liquor cabinet. Decide what you’d like to serve and do it well. A single cocktail offering is fine, as long […]
Whether you’re craving a delicate ravioli with sautéed local vegetables or hearty, homestyle spaghetti and meatballs just like mom used to make, our city offers plenty of ways to enjoy the ultimate Italian comfort food. Here are seven of our favorites. Linguine alla carbonara Tavola, 826 Hinton Ave., 972-9463 Tavola’s chefs have the restaurant’s most […]
“Making pasta is not a hard thing to do,” says Jim Winecoff, owner of Mona Lisa Pasta. “It’s messy, it takes some time, but it’s just flour and eggs and water—that’s it.” Although pasta at the 13-year-old shop is made using an extruder, which makes 75 pounds of pasta at once, Winecoff still enjoys cranking […]
Growing up as one of 10 kids in a Sicilian family, Liz James learned early on about the value of a good marinara sauce. “We had to really stretch the food budget, and marinara was a quick way of creating an easy, wonderful dinner—we put it on everything!” she says. But what stuck with her […]
Hunter Smith has had a busy year. As owner of Champion Brewing Company, he’s grown production capacity by more than 30 percent, added three new canned beers to his lineup and expanded into North Carolina. But we didn’t want him to get a big head, so we asked the brewmaster to tout a few of […]
Chef 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 co- owner of Lampo) and worked for a while in Red Hook, New York, before moving to Charlottesville, where […]
One of the best things about saying hello to cooler weather? It finally makes sense to eat soup again. Here are nine of our favorites. (above, left to right) Petit Pois petitpoisrestaurant.com Tender onions and broth-soaked bread await beneath a canopy of melted cheese in this sinful French onion. Blue Ridge Country Store blueridgecountry.com A no-frills chicken […]