The best embellishments add to—not detract from—whatever it is they’re embellishing. No one knows this better than David Heilbronner and Bruce Wilhelmsen, whose Bone Doctors’ Barbeque Sauce took more than […]
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 […]
“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 […]
“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 […]
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 […]
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 […]
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 […]
Food trends can be slow to reach Charlottesville. Diners in big cities often enjoy (and maybe tire of) the latest fads years before we even get a whiff of them. […]
Every Easter, chefs, purveyors, foodies, and friends gather for a massive celebration of food and wine centered around the distinctly Greek ritual of roasting a goat outdoors on a spit. […]
There is no elite culinary school in Charlottesville. Instead, there is the Clifton Inn. No kitchen has helped to create more local chefs than the Clifton’s, the fine dining restaurant […]