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Episode 16 of Edacious – Food Talk for Gluttons.

11855855_980453055339882_2564575762477091910_nEpisode 16 is live! Available at Edacious – Food Talk for Gluttons, on iTunes, Stitcher, SoundCloud, and your regular podcast outlets.C&O Restaurant has been a landmark for almost 40 years. Such a landmark if you mention Charlottesville to anyone from someplace else, they will probably talk about it in the same breath as Monticello or the UVA Lawn. So what happens when a longtime owner passes the keys to a new steward? I talked to Chef Dean Maupin to find out.

I’ve been in love with C&O’s bar since first venturing down the stairs late one night many years ago. The vibe, the wood, you feel like you’re someplace else. Someplace older. In Europe. The food is amazing, the service exemplary, and the atmosphere down to earth. Sometimes rare in fine dining. And something owner Dave Simpson wanted to preserve when he gave ownership to Chef Maupin years ago. What did that feel like? Why does Chef Maupin consider it a stewardship rather than ownership?

How does the nurturing environment within C&O’s walls help to foster new talent in the culinary industry? How did Chef Maupin get his start with an apprenticeship, something many young cooks bypass today in favor of culinary school? What was that like?

We talk about it all including how the C&O helped foster development along The Downtown Mall and where The Mall is headed. Is Charlottesville a world-class tourist destination that could sustain a restaurant on par with Magnus Nilsson’s Fäviken? Is there still room for tasting menus or is fast casual becoming the norm?

I’m so glad I had the chance to talk with Dean and I know you’ll love it. And folks, you have permission to stop into C&O in your jeans just for a few apps and a glass of wine so you don’t break the bank. Chef Maupin has given you permission and I would guess a lot of other fine dining restaurants in the area would agree with him. So get out there! Don’t save it for an anniversary or birthday. Make Tuesday night special.

SHOW NOTES – Links to items discussed within the episode:

Episode 7 of Edacious – Food Talk for Gluttons.

11070961_917469298304925_243279824965475478_nNew episode up now! Available at Edacious – Food Talk for Gluttons, on iTunes, Stitcher, SoundCloud, and your regular podcast outlets. 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 restaurants in our area – an impossible task given the circumstances, and one Simon is happy to tackle. In this discussion we talk about the challenges and rewards of being a food writer in Charlottesville, and the changes and growing pains the food writing industry is encountering because of the explosion of interest in recent years.

An engaging discussion for anyone who loves restaurants! What do famous restaurant reviewers like Tom Sietsema do to ensure chefs don’t recognize them? How does Simon’s “Five Finds on Friday” column promote community and conversations around food in Charlottesville? How did a lawyer find a passion for food and turn it into a rewarding side career as a food writer? What’s the reasoning behind Simon’s belief that “…a rising tide lifts all boats?” Is a favorite restaurant in town about to close? And may have closed by the time this airs? Listen now to find out!

Food Writing Discussed During the Episode:

A Moveable Feast – Ernest Hemingway eats his way through Paris. A food writing classic.

Chicken of the Trees by Mike Sula – Award-winning piece about why eating the urban squirrel makes perfect sense.

Consider the Food Writer by Josh Ozersky – Was MFK Fischer a hack? Does food writing need to undergo a major shift? You decide.

Food for the Thoughtless – one of my favorite food writers, Michael Procopio

How Food Journalism Got as Stale as Day-Old Bread  – Chef Marc Vetri of Philadelphia’s Vetri, Osteria, and numerous other restaurants laments the state of food writing.

On Food Writing – A Response to Marc Vetri by C. Simon Davidson – Charlottesville food writer and star of Episode 7 responds, wondering if the state of food writing is as bad as all that. Great read!

Plated Stories – Jamie Schler and Ilva Beretta create gorgeous words and photographs that revolve around a single theme.

Remembrance of Things Lost – Is recording every minute of our lives on a device affecting the way we remember things? Walter Kirn thinks so. Thought-provoking and timely.

The Soul of a Chef – The one that started it all for me. I read this book and thought, “I could do that.” Michael Ruhlman presents three stories, about Chef Thomas Keller, Chef Michael Symon, and his own journey through cooking school. A fascinating look behind the scenes. Ruhlman is the most talented food writer working today.

The Extraordinary Science of Addictive Junk Food by Michael Moss – Why Cheetos rock. Hard.

The Fantastic Mr. Fox by Rachel Khong – The life and times of Chef Jeremy Fox. Published in Lucky Peach, my personal favorite food publication.

Up at the Old Hotel – If there’s one writer in this world I dream of being, it’s Joseph Mitchell. His collection of essays from his 50+ years at The New Yorker is stunning. And his food pieces bring to life a time long past. They never fail to amaze me. Read them.

This episode is sponsored by In A Flash Laser.

Episode 6 of Edacious – Food Talk for Gluttons.

Harrison & Jennifer Keevil

It’s a new episode! Available at Edacious – Food Talk for Gluttons, on iTunes, Stitcher, SoundCloud, and all your regular podcast outlets. 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 guest steps in the door with immediate demands. How do restaurants handle it without losing sight of their original vision? Join us for Episode 6 where I talk to Harrison & Jennifer Keevil (and baby) of Brookville Restaurant. She works front of house, and he’s the chef behind Brookville’s famous burger, chicken & waffles, and my personal favorite, The Hangover Cure. Chef Keevil’s commitment to local sourcing requires him to purchase his ingredients on almost a daily basis. He cooks the way our Mommas did. From what’s fresh and what’s available. Join us to find out why, and to learn how the Keevil’s are discovering the best recipe is to be the truest version of yourself. And to learn why sour Jelly Belly’s and boxed mashed potatoes RULE!

This episode is sponsored by In A Flash Laser.

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