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Friday Food News.

Every week, a listing of food-related news and events happening in and around Charlottesville, Virginia. This week? A Jim Baldi-esque drama involving a local CSA, plus raw food, slow food, gumbo, and of course, PIE! Plus the Saturday Farmer’s Market. Do you have Cville Food News you’d like to share? Email me!

Bon appétit y’all!

Edible News

Peter Chang will NOT (I repeat not) be opening a restaurant here in Charlottesville. His new place, “Peter Chang’s” is set to open in Atlanta in early December. Atlanta Cuisine has the sad news. No word on how Mr. P.F. Chang feels about the new place…

I’m very happy to report that the high-falutin’ muckety-mucks who report on food trends are saying PIE IS THE NEW CUPCAKE! Yes folks, pie is a 2011 trend. Woot woot! It’s about time. And I’ll be first in line should someone decide they desperately need to open a pie shop. *hint hint*

The Roanoke Times is reporting the Sausser Farms CSA has pulled a Jim Baldi by taking their money and running. Here’s the full story. Sausser Farms operated out of Lynchburg but had numerous subscribers from Charlottesville and a weekly produce drop-off in Ruckersville. Or rather, they didn’t. Allegedly, they just *bought* produce from a Lynchburg wholesaler, bouncing checks along the way, before dropping off the produce and claiming it as their own. Yikes.

In lighter CSA news, New Branch Farm will be making weekly produce deliveries to Fifth Season Gardening (900 Preston Ave) this fall and winter on Thursdays from 4-6pm. They will send an email each week of what is available and the prices. Farm produce credit is purchased – an initial deposit of $20 to start. As desired, you can add money to your farm account. Each week, produce ordered is deducted from your balance. You can choose what vegetables you want and the quantity. Anticipated crops for fall/winter: lettuce/lettuce mix, greens mix, arugula, radishes, kale, and collards. Go to their website for more information.

Brookville Restaurant is giving back! Every Tuesday and Wednesday Chef Harrison has pledge to give $1 for every guest he serves to 4 charities important to him: Local Food Hub, V Foundation for Cancer Research, The Michael J. Fox Foundation, and The Cystic Fibrosis Foundation. Nice!

Edible Events

Friday, November 5th
There’s No Place Like Home. First annual benefit at The Haven, 1st Street just off The Downtown Mall. 5:30-9pm. Silent auction, live music, and food from Ten, The Bluelight Grill, Foods of All Nations, Whole Foods, Hotcakes, and more!

Terra Madre Report: Slow Food’s Round Trip-C-ville to Italy, and back! At Speak! Language Center. 5:30-7:30pm. Celebrate both the Italian roots of Slow Food and our new local Slow Food chapter. Christina Ball will talk about the Italian history of Slow Food, and local delegates will report on their experiences at Terra Madre in Torino. Enjoy wines and nibbles inspired by Piemonte (Northern Italy) and Virginia. $10 donation requested. Please RSVP in advance!

Saturday, November 6th
Apple Harvest Festival. Albemarle Ciderworks. Sponsored by Vintage Virginia Apples and the Cove Garden Ruritan Club. Free admission, Brunswick stew, crafts and skills of yesteryear, apples for tasting and purchase, old-fashioned apple butter cooking over a slow fire, cider pressing, hay rides, and instruction on growing your own fruit. Again, this year, we will feature tours through the Cidery and events in our Tasting Room. And best of all? Jim Waive!

The Gulf Cafe Cooking Class Presented by The Seasonal Cook. 6:30-9pm. Meet and greet 6-6:30pm. The Gulf Cafe is a virtual restaurant featuring the finest *pretend* seafood the Gulf has to offer. 100% of proceeds go to help the people and environment in the Gulf. On 11/6, they are partnering with The Seasonal Cook to bring 4 dishes to life. New Orleans native Eleanor VonAchen and her husband, Doug, will teach us how to prepare authentic – and non-virtual – Crawfish Pie, Chicken and Andouille Sausage Gumbo, Red Beans and Rice, and Traditional Bread Pudding with Rum Sauce. Fee: $75. All proceeds go to the Gulf Future Campaign which is providing much-needed grants to fishermen and their families and is also working to monitor and restore the wetlands and marine environment. Can’t attend? You can still visit the website and place a “Wish I Could Be There” donation.

Quick Breads and Coffee Cakes. Cooking class at the Charlottesville Cooking School. 10am. $75.

Barboursville Chicken Dinner. Barboursville Vineyards. 4pm-7pm. Barboursville Volunteer Fire Department will be holding its Annual BBQ Chicken dinner at the fire house on Rt 33 in Barboursville. Eat in or take out. The menu will include chicken quarters, green beans, potato salad, desserts, tea and lemonade. All proceeds benefit the Barboursville Volunteer Fire Department. $8 a dinner so call Bill at 540-223-6329 to pre-order. There will also be a “Cruise In” from 3 pm till 7 pm.

Polish Cooking Class FREE! Lorna Sundberg International Center. 11am-1pm. Learn how to cook delicious Polish food and eat it in company of international people. There is no fee but registration is required. You can register through our website and sign up to receive our monthly newsletter: http://www.virginia.edu/iso/ic

Sunday, November 7th
Thanksgiving Sides and Desserts. Cooking class at the Charlottesville Cooking School. 4pm. $75.

Potluck and Classic Film. FREE! The Lorna Sundberg International Center. 5:30-8:30pm. Bring a dish and see the classic movie “Stagecoach” (1939) starring John Wayne. There is no fee but registration is required. You can register through our website and sign up to receive our monthly newsletter: http://www.virginia.edu/iso/ic

Monday, November 8th
Herbs Applied. Cooking class at The Seasonal Cook with Guest Chef Justin Hershey. 6-8:30pm. $60. Duck, Ham, and Apple Salad with White Cheddar and Fines Herbs, Herb Roast Chicken with Green Olive Jus, Lentils, and Kumquat, Lemon Verbena Panna Cotta with Roast Fig and Feuille Tuile.

Tuesday, November 9th
Football Party. Cooking class at The Seasonal Cook with Guest Chef Mark Gresge. 6-8:30pm. $60. Bacon-Wrapped BBQ Shrimp, Beef and Black Bean Chili with Toasted Cumin Cream and Avocado Relish, Sloppy Joes with Crispy Onions, Sweet Hot Cabbage Relish, Purple Potato Salad.

Friday, November 12th
Louisiana Thanksgiving. Cooking class at The Seasonal Cook with Guest Chef Eleanor VonAchen. 6-8:30pm. $60. Sweet Potato and Spinach Soup, Fried Turkey, Oyster Dressing, Brown Gravy, Bread Pudding with Rum Sauce.

Canadian Dessert Cooking Class. FREE! The Lorna Sundberg Institute. 12pm-2pm. Learn how to cook delicious Canadian desserts from coast to coast. There is no fee but registration is required. You can register through our website and sign up to receive our monthly newsletter: http://www.virginia.edu/iso/ic

Saturday, November 13th
Wine and Chocolate at Stone Mountain Vineyards. 11am-5pm. No reservations required. Join us as we pair gourmet chocolates with Stone Mountain’s award-winning wines.

Saturday, November 13th, and Sunday, November 14th

7th Annual Oyster Roast. Cardinal Point Winery, Afton, Virginia. 12-5pm each day. Live music and plenty of oysters from our friends at Rappahannock River Oyster Company. Raw oysters return this year! Four-time World Shucking Champion, Deborah Pratt, and her sister, Clementine Macon, will ensure that we more than keep up with demand. $8 in advance, $10 at the door. Includes wine glass, wine and oysters sold separately. Last year it was $5 for 1/2 a dozen, a pretty sweet deal if you ask me :D

Sunday, November 14th
Thanksgiving for Beginners. Cooking class at the Charlottesville Cooking School. 10am. $85.

Wednesday, November 17th

Turn Your Leftover Turkey Into Chinese Takeout. Cooking class at The Seasonal Cook with Guest Chef Marisa Catalano. 6-8:30pm. $60. Turkey Wonton Soup, Turkey Thigh and Chinese Vegetables with Oyster Sauce, Turkey and Scallion Lo Mein.

Saturday, November 20th
The Basics of Vegan and Raw Food Workshop. Studio 206, 1st Street just off The Downtown Mall. 11-1pm. $25. Themed for Thanksgiving, with Thanksgiving recipes that will satisfy any vegan and raw foodist. Find exciting new ways to eat healthy, without sacrificing any savor and flavor. Using gluten-free, no-sugar, low fat recipes, you can feed yourself with locally grown and organic vegetables and international spices. From knife skills to ingredients and nutritional facts, this two hour class will both educate AND feed you! RSVP and advance payment is required so we have the right amount of ingredients.

Thursday, December 2nd
Formal Dinner Party. Cooking class at the Charlottesville Cooking School. 6pm. $85.

Thursday, December 2nd, Through Sunday December 5th
7th Annual Gingerbread Competition. Omni Hotel, Downtown Mall. The competition is open to everyone, and for 2010, we are encouraging Gingerbreaders to create houses depicting holidays around the world! Registration forms due November 24th. Click the link to download a registration form.

Friday, December 3rd and Saturday December 4th
Chocolate Gifts and Goodies. Cooking class at the Charlottesville Cooking School.10am. $75.

2 Comments Post a comment
  1. This is a great list! So many great goings on! And, personally, as a Canadian, I am intrigued. What the heck is a "Canadian dessert"??? : )

    November 6, 2010
  2. LOLOL! I'm wondering this myself. May have to take the class to find out….and yes, so much going on, I'm tie-tie ;D

    November 8, 2010

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