Real food isn’t processed food. It isn’t created in a lab with flavor chemicals. It doesn’t contain preservatives. It’s tasty, healthful, and doesn’t require a culinary degree to prepare. And yes, it can contain fat and sugar. Kath Younger, a registered dietician, is one of the earliest and most well-known healthy lifestyle bloggers. Since 2007…
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To quote NoBull Burger spokesperson Elizabeth Raymond, “Most veggie burgers taste like the cardboard box they came in.” Not NoBull. These are not punched-out soybean patties people. You can see the lentils, beans, barley, and vegetables depending on the kind you choose – NoBull has four including a gluten-free option. Throw them on the grill. It’s…
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Remember how our grandmothers created different flavors of cake simply by mixing up whatever was in the pantry? Apple, cinnamon, and nutmeg would become an Apple Dapple Cake. Add black walnuts and it’s Nutty Apple Dapple. After talking with Laurie Blakey of Pearl’s Bake Shoppe in Charlottesville (and Richmond), I’m convinced this needs to become…
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What if you could eat farm to table on the go? On the level of Chipotle or Panera? Except it’s local, not a chain, and all the ingredients come from within 100 miles of Charlottesville? Meet Danielle and Ken Notari owners of Nude Fude on Hydraulic Road. Along with CIA-trained chef Jarrod Brown, who worked…
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Welcome to Episode 10. I’m talking with Gerry Newman of Albemarle Baking Company, and I’m not sure who got more out of this conversation, him or me! I’m an amateur bread baker from way back, no-knead method, but of late my anxiety over fallen dough has kept me from this worthwhile past time. Gerry gave…
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In Episode 9 of Edacious, we meet Hunter Smith of Champion Brewery. Hunter is a brewmaster extraordinaire dedicated to experimenting and creating new flavors of beer and providing a comfortable space with which to enjoy them. He collaborates often with local chefs and his favorite musicians to bring you the most inventive, tasty brews around. I…
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In this episode, meet a woman with a degree in Biology (with a concentration in Molecular Genomics!) who bought a gelato store. Splendora’s Gelato ain’t ice cream. Nor is it frozen yogurt. No dump and mix here. No ice cream dasher which adds air. Gelato is a fantabulously rich, thick, decadent frozen concoction from Italy…
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Food Writer C. Simon Davidson’s passion for food began young, ordering an extra appetizer at dinner when the rest of the family was ordering dessert. His website, The Charlottesville 29, is a hall of fame of sorts for restaurants in our area. Named after the road slicing through our community, it names the top 29…
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Are restaurants under more pressure than ever to deliver not only quality food, great service, wonderful ambiance, beautiful plates, but to also cater to every known (and some suspicious-sounding) allergy known to man? Was it always like this? Is this a new phenomenon? Used to be chefs were in the driver’s seat, but increasingly the…
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Welcome back! In this episode we meet Michele Jones, Co-Owner and Front of House Manager for PastureQ in Charlottesville and Pasture in Richmond, Virginia. Ran a bit long, but we had tons to say. Talked about the importance of customer service and why your chef and front of house wants you to have a good…
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Welcome to Episode 4! Jenny Peterson is the lovely and vivacious owner of Paradox Pastry, just across the railroad tracks over from The Downtown Mall in Charlottesville, VA. Here’s you’ll find amazing hand pies, cookies, tarts, croissants, pies, almond pavé (a personal favorite), and six-layer cakes the size of your head! Jenny got her start…
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