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Happy diners, some of whom waited an hour for a table— in a town where any wait is unusual— savor the joy of getting served at Taste of China on Friday, March 12. Even though the Hook’s Dave McNair tried to announce back in November that Peter Chang was a celebrated Szechuan chef quietly practicing his craft next to Li’l Dino subs at Albemarle Square Shopping Center, it took a March 1 “Annals of Gastronomy” story by the New Yorker’s Calvin Trillin to break open the floodgates. Curiously, he still offers that goofy standard Chinese menu found at literally thousands of chop suey huts (for those terrified of his highly spiced cuisine). On a reporter’s recent visit, he saw the overworked owner handing off the telephone to customers to handle the incoming inquiries, but the funniest part is what everyone who takes a queue ticket was told: “20 minutes.”

–last updated 11:51am Tuesday, March 16

Virginia’s first Brixx Wood Fired Pizza restaurant, a small Charlotte, North Carolina-based franchise, will be taking over the Boston Market space in the Barracks Road Shopping Center. Brixx (not to be confused with Brix Terrace Café) president Neil Newcomb says construction should begin at the end of the month and he hopes to be open “before August.”

While they serve sandwiches, pastas, and salads, Newcomb says Brixx mostly sells one-size pizzas cooked in a wood-fired oven.

“We use high-end ingredients,” he says, “but nothing on our menu is over $10.”

Another thing that distinguishes Brixx? Twenty-four craft-brewed beers on tap and 14 wines by the glass, many of them local. In fact, Starr Hill Brewery’s offerings are already on the line-up in their 18 other restaurants.

This new arrival to Charlottesville is unrelated to Brix Terrace Café, a California-cuisine bistro with a long history in town that’s now located at Pantops Shopping Center.

There appears to be a backyard revolution going on in Charlottesville, as two businesses designed to help folks grow their own food have, well, cropped up.

C’Ville Foodscapes and Blue Ridge Backyard Harvest are nearly identical in their missions and services, offering to design and build gardens, consult on planning and growing them, and assist in maintaining them. Both offer harvesting and composting advice, and the folks at Blue Ridge Backyard Harvest even offer chicken-keeping services.

But will this urban farming movement catch on as the two companies hope it will? According to Blue Ridge Backyard Harvest co-founder Guinevere Higgins, our survival may depend on it.

“At some point, our food system is going to have a very rude awakening— be it a spike in gas prices or an outbreak of food-borne illness, or a massive food recall,” says Higgins, who also founded CLUCK, the Charlottesville League of Urban Chicken Keepers. “And those best positioned to weather those upsets will be home gardeners.”

Similarly, C’Ville Foodscapes co-founder Wendy Roberman and her partners Sky Blue, Sam Pierceall, Kassia Arbabi, Patrick Costello, and Angel Shockley have approached the venture with a sense of mission.

“We believe everyone has the right to healthy food, and we want to help people achieve this,” says Roberman.

Of course, before the two businesses came on the scene, local Grammy-nominated songstress Adrienne Young had already (more…)

On Tuesday, March 9 Camino Restaurant on Market Street is offering a $30 prix fixe menu designed to bring awareness to the plight of the Chesapeake Bay and our local waterways. During the event, staff from the Chesapeake Bay Foundation will be on hand to discuss ways you can help, while the folks at Camino serve up oceanic delights such as Rappahannock River oysters, Bay scallops, Hog Island clams, wild striped bass, and poached flounder with blue crab.

Reservations are required and available between 5:30 - 6:30 pm. and 8:00 – 9:00 pm. Parties of four are encouraged. To make your reservation call 434-293-2323.

The secret to creating the perfect menu… starts with having a very cohesive idea of what exactly you’re trying to present to your customers. Once you have that, it’s easier to let loose with your creativity and really make your menu pop. The menu at Boylan works so well because it isn’t overly ambitious– we know that burgers are the star here, but then we kick it up with some creative side items that serve to complement the burgers.
The secret to success in the restaurant biz is… to always have an open mind. With a living entity such as a restaurant, you’ve gotta realize that things are constantly changing and your success depends on your ability to adapt. They say the wise man knows nothing at all– who said that… was it Kanye?
The secret to making Boylan Heights’ Veggie Burger is… the almond flour coating. It adds a great nutty flavor and gives the patty a beautiful golden brown color when cooked. The great thing about this recipe is that if you’re feeling creative, it’s easy to sub out a few veggies for some of your favorites. Just don’t mess with the quinoa!

Boylan Heights’ Veggie Burger
vegetable stock
3 cups uncooked quinoa
4 1/2 cups uncooked, cubed zucchini (more…)

In “A Lesson before Dying” by Ernest J. Gaines, the young black man Jefferson is condemned to die for murder. As he awaits the electric chair, he is visited by Grant, the local teacher at the plantation school. Grant’s mission is to spend time with Jefferson so that he might confront death with his head held high. In the process, Jefferson is cajoled into eating some of Miss Emma’s gumbo. In honor of this food that is made with love, Central Library hosts the “Great Gumbo Contest.” Contestants are invited to show off your gumbo making skills, and the public is invited to try out the entries. Rules for the contest can be found here. It’s all part of “The Big Read.” 201 E. Market St. 979-7151.

Waynesboro is holding its 11th annual Taste of the Town city fundraiser on Tuesday, March 16 from 5pm to 8pm. There will be 14 local chefs on hand, including Waynesboro City Councilor Lorie Smith. Advance tickets for adults are $20, couples $35, 13 to 17-year-olds get in for $10, $50 buys a special VIP package, and kids under 12 get in free. Contact the Downtown Development office for more information: 540-942-6705 | email: wddidirector@ci.waynesboro.va.us

Co-president of the Wine Society at the UVA Law School, Mark Littmann has grown tired of watching budget-conscious locals buy mediocre wines when he says there are some exceptional wines around town at exceptional prices. In the Virginia Law Weekly, Littmann recently offered his choice of wines available at local grocery stores and wine shops for around $10.

“I had selected the wines before I even had the piece in mind— the bottles were by chance among the ones I drank over the prior few months— so it was a rather casual approach,” says Littmann. “No blind tasting. I keep notes on the wines I taste normally, so I was able to use that material for the article.”

With a desire to help himself and fellow students me understand and enjoy wine, “which can be inaccessible,” Littmann says he started the Society two years ago. Since then, he says he has tried 65 different grape varietals and lectured and written on the subject.

Here are his selections:

2006 Step Rd Black Wing Shiraz, available at Whole Foods. Littmann says he was “blown away” by the ’05 vintage of this “fruit-forward and delicious” and delicious Australian wine.

2008 Kanu Chenin Blanc, available at the Market Street Wine Shop. Littmann says this South African white was the Wine Society’s most memorable and least costly. Littmann calls it “crisp, floral, and peachy” and says its goes well with “seafood or spicier Asian cuisines.” (more…)

Despite pleas from several music-lovers that it might kill a burgeoning part of the Charlottesville music scene, City Council voted 5-0 Monday night to create a new ordinance to ban amplified evening music over 65 decibels in two Charlottesville neighborhoods, including the Belmont district where— one police officer testified— “100 percent” of the noise complaints are aimed at just one place: Bel Rio restaurant.

Unlike the last City Council meeting, when only one pro-ordinance speaker appeared, several told tales of pounding bass and rattling windows late into evenings.

“Ordinances are not punishment,” said Councilor Kristen Szakos, who urged a more restrictive measure of 55 decibels after 11pm.

However, Councilor David Brown, finding that too restrictive, made a motion for the compromise 65dB ordinance in the city’s two “neighborhood commercial corridors,” i.e. JPA/Fontaine and Belmont. The sound would be measured at a residential property line, and Council will revisit the ordinance after three months.

“It’s allowing Bel Rio to be Bel Rio on a typical night,” said mayor Dave Norris, “but clamping down when it’s so noisy that it’s keeping citizens awake.”

–last updated 6:58am Tuesday with mention of corridors and measurement location

As part of the Big Read’s promotion of Ernest J. Gaines’s A Lesson Before Dying, the folks at the Jefferson-Madison Regional Library are turning fiction into fact, or rather into Cajun-style gumbo. As the main character in Gaines’s novel— a young uneducated black man named Jefferson— awaits the electric chair after being found guilty of killing a white storekeeper; his godmother, Miss Emma, tries to comfort him with her prized gumbo. So, in honor of the book, the library is holding a “Great Gumbo Contest” on March 13 at 1:30pm.

Gumbo

Contestants are being asked to bring a gallon of their gumbo, which is basically a spicy stew of vegetables, meat and seafood flavored with okra and others spices, to the library around 1pm to prepare for a public tasting. There’ll be judges there to pick a first, second, and third place winner. Prizes include $100, $50, and $25 gift certificates for kitchen items. The field will be limited to 20, so if you’re got a special gumbo recipe, give the folks at the JMRL a shout by emailing them at bigread@jmrl.org. But, of course, the real treat awaits the spectators who’ll have a chance to taste some great gumbo for a worthy cause.

The 12th Street Taphouse’s Heavy Metal Beer Dinner pairs five terrifying metal bands (chugging palm-muted guitars) with five delicious beers (for chugging). And since they’ve chosen more or less the perfect beverages for an operation of this sort, let’s now play a quick round of Beer Or Band?

1) Skullsplitter
2) Monk’s Blood
3) Judas Priest
4) Megadeth
5) Arrogant Bastard
6) Black Sabbath
7) Iron Maiden
Lucifer
9) Ommeggedon
10) Metallica

Highlight to see the answers:
Beers: 2, 9. Bands: 3, 4, 6, 7, 10. Both: 1, 5, 8.

Back in November, Dish reported that renowned Szechuan chef Peter Chang was cooking at Taste of China in Albemarle Square, but the Chang groupies who’ve tracked the chef online for years were way ahead of us. Again, they’ve let us know that noted journalist, humorist, and food writer Calvin Trillin was in town and has penned a piece about the chef and his new restaurant in the latest New Yorker. Unfortunately, the online article is subscription only.

Update: In just the few days since this item appeared online, traffic at Taste of China has spiked, with reports of long waiting lines as Charlottesville clamors for Chang.

Update update:  “To judge by upcoming articles in both The Oxford American and The New Yorker, Chinese émigré Peter Chang may be the most obsessed-over, and mysterious, chef in the United States.” So says a story in the Oxford American about Chang that came out at the same time as the New Yorker piece.

According to the folks at Ten, executive chef Chul Kee Ko has moved on, leaving the Blue Light Grill’s swanky bunk-mate on the Downtown Mall in the hands of long-time sous-chef Pei Chang. Since music mogul Coran Capshaw opened the modern Japanese restaurant on Halloween night three years ago, Ten has made sushi lovers swoon, wallets lighter, and had two high-profile chefs at the helm. Indeed, Ten set a high standard for itself from the beginning, approaching Japanese dishes as if they were “works of art.” In 2008, the restaurant impressed The Eater’s palate.

Indeed, Chul Kee Ko’s resume, which includes a stint at the Jean Georges in the Trump Tower, was matched only by that of his predecessor, Bryan Emperor, who apprenticed under legendary Japanese chef Nobu Matsuhisa in New York City and placed third in the 2008 Sushi Awards.

Pei Chang, however, appears to be the restaurant’s first homegrown talent

“Pei Chang has been TEN’s chef in waiting, so to speak,” says TEN manager Tanya Yerkovich. “He’s been the sous chef under both Brian Emperor and Chul Kee Ko. Pei has taken the best of their tutelage, as well as his own personal style into the new position.”

If you’re planning to open your first restaurant this year, the Dish found out something that might interested you. A Canadian TV production company is producing a show for the Food Network called The Opener, a new reality series in which Iron Chef and star of Restaurant Makeover, chef David Adjey, helps first-timers work toward a smashing debut.

“We’re looking for first-time owners opening between April and December of this year, “ says Janice Shatford, a researcher for the new series. “Our focus is fairly upscale, fine-ish dining with a dinner focus.”

While Frantic Films is conducting a nationwide search, Shatford says they’d welcome entries from the Charlottesville area. “If you know of a place, we’d like to hear about it,” she says.

Well, first-timers? What do you have to lose? You can contact the producers at theopener@franticfilms.com or 416-324-8537 ext. 331 or 324.

Charlottesville restaurants— already hammered by chilly wintertime sales, zealous alcohol rules, and a nine-percent tax on all they sell— have decided to rise up to fight the latest thing threatening their livelihood: a proposed noise ordinance that would limit nighttime restaurant noise to just 55 decibels, a sound level lower than a typical conversation.

“I really think we’re being steam-rolled here,” says Alan Katz, the music director for Coupe DeVille’s and one of several speakers at City Council Tuesday night.

An Elliewood Avenue restaurant that features live music six nights a week, “Coupes” (as it’s known to regulars) would, Katz said, be irreparably harmed by (more…)

Looks like UVA students are finally discovering Marco & Luca dumplings now that they’ve opened a new shop on Elliewood Avenue where Sublime All-Natural Food & Juice Bar used to be. Indeed, the student writer of a Cav Daily review earlier this month hadn’t managed to make it down to Marco & Luca’s on the Downtown Mall in three years, but now that it’s right across the street, the popular dumplingery is discovered as if for the very first time. So was the use of cash.

“A small sign quickly caught my attention: “only cash and check orders accepted.” Panic engulfed me,” writes Hunter Terry. “Having trusted my debit card during the entirety of my adult life and hardly remembering what cash looks like, I was rightly flustered.”

Fortunately, you don’t need much of it. Three bucks buys you an order of dumplings, three-fifty an order of noodles. Indeed, the appeal of these doughy, pan-fried Downtown delicacies have been as much about the price as the taste.

Of course, its hard to believe that Marco & Luca owners, husband and wife team Dragana Katalina-Sun and Sun Da, hadn’t already opened a (more…)

The Charlottesville Cooking School tells us there are a few spaces left for this Saturday’s 4pm class with Marisa Catalano called “Flavors of Venice.” For $70 per person you’ll cook and eat Risotto with Pancetta and Radicchio, Pork and Porcini Braciole, Artichokes in White Wine, and Tiramisu. Go to the school’s website to sign up.

Looks like UVA students are finally discovering Marco & Luca dumplings now that they’ve opened a new shop on Elliewood Avenue where Sublime All-Natural Food & Juice Bar used to be. Indeed, the writer of this Cav Daily review hadn’t managed to make it down to Marco & Luca’s on the Mall in three years, but now that it’s right across the street the popular dumplingery is discovered as if for the very first time.

Gentleman, it’s that time of year again. This time, don’t wait until the absolute last minute, Dude! And don’t let the snow ruin the occasion. Get your V-Day plans set by checking out these great offerings:

The Blue Moon Diner on West Main is having a special “Neil Diamond themed Sunday Brunch” for Valentines Day, from 9am to 3pm. Look for Forever in Blue berry pancakes, Kentucky Woman French toast, Sweet Caroline Polyface bbq with eggs and hasbrowns, Mountains of Love Hogwaller hash, and Gitchy Goomy beat salad to name a few. Click Here to see the menu.

L’etoile on West Main is running two prix fixe menus this weekend, one 3-course for $55, which includes lobster bisque, scallops, pork tenderloin with sweet potatoes, rock fish, duck breast, strawberry shortcake, and crème brulee. Another 5-course Chef’s menu meal goes for $75 and includes treats such as duck confit with shiitake mushrooms, caesar salad with house cured bacon, BBQ quail and pork belly.

Aroma’s Café is offering a special 3-course Valentine’s Day menu for $35 per person on Sunday, February 14. Choice of roasted tomato, carrot, and ginger soup, grilled jumbo shrimp or falafel, salmon over orzo pasta, Moroccan lamb, mixed baby greens salad, baklava and other tasty treats. Reservations required.

Cassis has a special Valentine’s Day three-course deal on February 12, 13, and 14 for $25. Basically, an extension of Restaurant Week. French onion soup, fried oyster, steak tartare, salmon, roasted chicken breast, beef burgundy//warm apple tart, chocolate cake…yum! Click Here to see the menu.

Maya on West Main has a $45 per person Valentine’s Day deal. Oysters on the half-shell, beef tenderloin, venison loin, halibut, and apple tart tatin to name a few items.Click Here to see the menu. (more…)

Food Inc., which features local farmer and 2009 Hook Person of the Year Joel Salatin, was recently nominated for an Academy Award for Best Documentary. Salatin, however, prefers Fresh, another popular food documentary he appeared in last year.

“Fresh was more positive, and the cinematography better,” Salatin told the Hook. “They came for two-day stretches at different times of the year. The Food Inc. folks came in and did everything in one day. Food Inc. is more in your face, makes you not want to eat anything.”