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We believe that food and recipes are much deeper than the ingredients used to prepare them, and are reaching beyond the flavor to tell the stories of the meals that fill our town.

SARAH’S KITCHEN – MILK + SUGAR PIE

I love pie and I have been especially craving pie during this pregnancy.  I can’t get enough of it!  I am normally the savory person in our family, Matt being the sweet, but these last few months I’ve had a serious sweet tooth.

It was about this time last year when I had the pleasure of meeting the Maupin family for a C-Ville Weekly shoot.  When I arrived, the most amazing sweet smells were wafting from the oven; Erin had a brand new baby in arm with two others under foot eager to show me how they bake with Mommy in the kitchen.  I’m seriously intimidated by baking (all that exactness freaks me out a little bit) and Erin promised me that this was one of the easiest pies to make and was super delicious.  Dean, Erin’s husband, chimed in suggesting it was also perfect for breakfast, sometimes right out of the pie pan.  I documented as the kids helped Erin at the counter, their little fingers kneading the crust in the pie pan and eventually dropping in chunks of butter and sprinkling cinnamon on top.  Just before they put the pie in the oven, Erin took another milk and sugar pie out of the oven and handed it to me.  I couldn’t believe it!  She was sending me home with a pie as a thank you and we had just met!  What a wonderful surprise.  The car smelled like a French bakery on the drive home and it took everything in me not to dig in at stoplights. If only I’d had a fork!
I’ve made this pie dozens of times since last spring and it’s always a hit.  It’s super simple, it’s comfort and it makes your house smell amazing.  I love that it doesn’t have to be perfect; some crusts are better than others and some have more cinnamon and it still comes out tasting delicious.  Making this pie always reminds me of the kindness and generosity of the Maupin family.  Go make one and eat it whenever.  It’s especially good for breakfast!

CHEERS TO 2012!

2012. What can we say to really sum up the last twelve months that have meant the world to us? In January, Sarah and Andrea were on a plane to New Orleans with our husbands for a photography festival and eating extravaganza, dreaming about the creation of a project that would tell the stories behind the meals in our town. We sent an email out to a few friends the week we returned, asking if they’d be interested in participating, and had an overwhelmingly positive response. From Justin Hershey “Im in. Let me know what you need.” to Tomas Rahal “I’d be honored to help.” to Tara Koeniglove it!  What a great idea.“; every single person we reached out to said ‘Yes!’. We were floored. In March we launched Beyond the Flavor with our first three features, Tara, Tomas, and Michael. Since then we’ve been very busy, in the best way possible.

We – Andrea, Sarah, and Megan – are so very grateful to each person who has contributed to, read, shared, and supported Beyond the Flavor. This collection of images, our favorites from 2012, give us goosebumps.  To look back and see all that this community has given us in the last ten months is overwhelming. We are so excited to continue this project into 2013 and beyond. Thank you, from our homes to yours.

Happy New Year!

xo – Andrea, Sarah, and Megan

FRIENDSGIVING 2012

It’s no surprise that Thanksgiving, a holiday all about creating traditions and relishing food and drink with loved ones, is Beyond the Flavor’s favorite holiday. And, because it’s often hard for us to put into words just how very thankful we are for the passionate and committed people in our town who nourish our bodies and enrich our lives every single day, we decided to throw a party to help show them.

Dave and Kristi Farfara generously opened up their Shenandoah Joe on Preston Avenue on Sunday, November 4th, Stonegate Event Rentalstransformed the space into a festive and twinkly scene, we asked our past contributors to bring a beloved dish and its recipe, and our first annual “Friendsgiving” was born.

We held it early enough so that you, our readers who inject this project with so much if its energy, could benefit from these recipes that made up one glorious spread.

Of course, there wasn’t just an array of mind-bogglingly good food. There was Starr Hill beer, Blenheim and King Family wine, and a keg of Potter’s Craft Cider–even a handle of Beefeater gin and a mason jar of hot pepper-infused tequila.

There were children of all ages, toddling around, bouncing on the couches, dancing to Call Me Maybe, and playing hide-and-seek–all fueled by bites off turkey legs and return trips to the dessert bar.

There was a jar for donations, and with the help of Phyllis Hunter (The Spice Diva), we collected $216 in the wake of Hurricane Sandy for Citymeals-on-Wheels who provide meals and companionship to aged, homebound New Yorkers.

Most of all though, there was the comradery and merriment that comes with having a mutual respect, appreciation, and awe for the people with which we are connected from the soil to the table.

Here’s a peek at all the fun that was had and the recipes that made up our fine feast.

TAYLOR SMACK & BACON SHALLOT MUSHROOM TOAST BURGERS

[photos by Andrea Hubbell and Sarah Cramer Shields, words by Megan Headley]

It’s impossible not to like Taylor Smack–and it has nothing to do with the fact that he’s the man behind some of our favorite local beers. What you see is what you get with Taylor, the 37-year-old owner and brewmaster at Blue Mountain Brewery–and that just happens to be a fiercely genuine and tremendously funny man who works hard and plays hard, gathering friends and fans all along the way.

On a chilly, overcast day, we pass the Brewery’s hop field and pull into the driveway of the small white Cape Cod-style home that Taylor and his wife, Mandi, built five years ago just 100 yards from the business they built the same year. Today, there’s no one directing the flow of traffic at the Brewery as there is on weekends when beer lovers make the pilgrimage to Afton to eat pub food (with a local accent) washed down with creative brews amidst gorgeous surroundings.

Inside, a fire’s burning and Taylor’s done the kind of push-to-the-corners tidying that all busy parents master. Though Mandi’s at work next door (she’s the CFO and GM), and Hayden, 4, and Evan, 2, are both at school, there are signs of family life everywhere. Living and working within such a short radius maximizes their time together, but with Taylor and Mandi spending their work week on different segments of the same business, there’s a lot of shop talk after hours. And, as Taylor reminds us as he gestures out of his kitchen window, work is always staring them in the face. 

It’s not without benefit, of course. There’s a knock on the front door and Taylor comes back with a six-pack of Full Nelson in cans and a smile: “Beer delivery!” These days, he spends his time at the Blue Mountain Barrel House in Colleen, the beer laboratory they opened in April. With a 7000 gallon production capacity, not only does it supplement the Brewery’s smaller 3000 gallon production, but it’s also where he gets to play Mr. Wizard, experimenting with what he calls their “high gravity” beers–brews that involve higher alcohol, barrel-aging, and bottle fermentation. “I’m famous for throwing stuff into barrels that maybe we shouldn’t.” (Like the cacao nibs from Ghana that he discovered make beer explode.)  

Growing up in Lynchburg, then attending Hampden-Sydney college (where he recalls making the switch from Beast Lite to Sam Adams), Taylor started home-brewing while working as an ad and copywriter for Value America here in Charlottesville. The 600-person dot-com that Taylor jokes sold everything from “live lobsters to pet coffins” went public in 1999 and the stock skyrocketed from $18/share to $78/share. “I was 23 and thought ‘I’m going to be a millionaire!’” Six months later, the stock had plummeted and Taylor was back to the drawing board. He volunteered at South Street Brewery before heading to Chicago to attend brewing school at the Siebel Institute in Chicago. In the year and a half he was there, he scored a job as the head brewer at Goose Island and met his wife on a blind date. When South Street Brewery called with a (paying) position, Taylor brought Mandi to Charlottesville to “convince her that this is where we wanted to be.” 

Their shared dream to open a brewpub was one that the couple had discussed as early as their second or third date. When developers in Albemarle were reluctant to their concept, they set their sights on Afton and by 2007, with Greenberry’s Matt Nucci’s hat in the ring, Taylor left his six-year brewing post at South Street to do his own thing.

And that thing has surpassed his wildest dreams. Blue Mountain has gone from having six to 83 employees and is now the second or third biggest employer in Nelson County. They routinely have four events booked each week in the recently expanded space, and Double H Farm had to double their hog population in order to keep up with the demands created by the pub’s beloved sausage and bratwurst pizzas.   

Only able to fulfill 20 to 30 percent of in-state demand, Taylor knew they needed to grow, but was loathe to do it the conventional way. “We want to establish the brand as high-end and cool first, then flood the bigger markets with the favorites.” In the works is a 10,000 square foot facility on the 15-acre site next to the Barrel House. It will take over the business’s bottling operation, so that the Brewery can focus on the eight rotating draft pours that they offer everyday at the pub. And what are his thoughts on all the other breweries popping up? “I’d be upset if our business hadn’t gone up, up, up every time a new brewery opens.”

This afternoon, Taylor shares with us a gussied up version of a meal that makes a regular appearance in their meal rotation: toast burgers with cooked vegetables. “Since we never have buns, we have toast burgers

!” The whole dish, even in its gourmet incarnation, only uses one pan. And since the boys’ tastes are of the typical toddler variety (“It’s got to have that cellophane you pull back and that made in China taste”), Taylor and Mandi keep things simple, minimizing clean up time at every turn.

After piquing our palates with Full Nelson, Taylor breaks out the big boys. He gets a kick out of the range of their packaging–from low-brow cans to high-class 750ml bottles enclosed with corks and cages. He pops the cork on a bottle of Local Species, a Belgian-inspired, American-hopped, barrel-aged pale ale that tastes of peaches, apricots, hazelnuts, and honey. 

 

Always one to play around with flavors, Taylor makes his burgers different every time. For us, he adds some curry powder to Timbercreek Organicsbeef. In the sacrificial pan, he sautées some bacon, pulling it out once crisp. He adds butter to the bacon fat and browns shallots and shiitakes from amFOG. He encloses carrots dotted with butter inside an  aluminum foil “boat” and tosses it in the oven. All part of his no clean-up master plan.

Despite the practicality of the meal, it’s clear that Taylor knows his way around a kitchen. He took a wok cooking class when he was in the 4th grade, loved baking cookies with his mom, and has a framed recipe of her poppy seed dressing in the kitchen. There’s no doubt that Taylor’s still a man’s man though. He loves his “cheap Kmart” grill no matter the weather (“I’m the idiot outside grilling in shorts in the wintertime”) and, apparently, he has a deer hanging in one of their beer coolers, left over from a friend’s hunting excursion.

By now, we’re feeling manly too, ready for the more robust beers in Taylor’s award-winning line-up. The Long Winter’s Nap, a blonde Triple Bock, has a 10% ABV and does indeed make you want to curl up for the night. But the burgers are cooking, slices of Goodwin Bakery marble rye are toasting in the oven, Taylor is dolloping homemade dill crème fraîche onto the carrots, and we have some eating to do.

We devour our burgers

, never once wishing for buns. Taking turns in our glasses is a dark ruby-hued Belgian Christmas beer called Blitzen, and the Dark Hollow Imperial stout which treats you to a panoply of roasted flavors from coffee to chocolate to torched sugar. Taylor takes a sip of the Dark Hollow and states matter-of-factly: “I love this beer.” We ask if working with beer professionally for 13 years has taken any of the fun out of it. He takes another long sip from the glass and flashes his boyish grin: “Absolutely not.”

Out the window, we see Mandi walking home with Evan. The vast expanse of sky over Nelson County’s misty blue mountains is streaked with oranges and ambers and coppers–the same colors in a flight of beautifully made beer. 

Download the recipe for Bacon Shallot Mushroom Toast Burgers!

THE APPLE OF OUR EYES – VIRGINIA CIDER WEEK!

[photos by Andrea Hubbell, Sarah Cramer Shields, and Megan Headley, Words by Megan Headley]

Have we mentioned how much we love cider lately? It was a fixture on our summer picnic blankets, a component in our September Flavor of the Montha recent feature that proved to be a most delicious day, and is now a favorite fall dinner date–as complex as wine, as refreshing as beer.

The beverage that was chugged by colonists and then vanished after Prohibition is experiencing a nationwide revival (cider sales increased more than 50% in the past year). Our state’s own cider maker count has grown from one to eight in six years.

Diane Flynt, the first in Virginia to market her Foggy Ridge Cider in 2006, has led the organization of Virginia’s first Cider Week, which kicks off today at 4:30pm at Feast! where a $15 progressive tasting will showcase cider’s versatility with a full range of our local foods. Now every year, the week before Thanksgiving will be be designated Virginia Cider Week–an apt celebration given our state’s $33 million dollar apple industry and cider’s all-local focus.


Visit www.ciderweekva.com for a complete listing of events, tastings, and dinners held in DC, Charlottesville, Richmond, and beyond, and plan your week out right. We’re bound to run into you.

Monday night marked our head start when we visited seven restaurants around town who are offering creative cider cocktails for the duration of Cider Week. Each was as different as it was delightful, so try a new one every night this week and vote on your favorite at http://www.facebook.com/VirginiaCiderWeek. An apple cocktail a day…well, you know the rest.

1. Beer Run’s “Eve’s Black Heart”
Albemarle Ciderworks Royal Pippin, Victory Donnybrook Dry Irish Stout, Laird’s Applejack Brandy

2. C&O Restaurant’s “Mary Pippins”
Foggy Ridge Handmade Cider, Sazerac Rye, rosemary simple syrup, sprig of rosemary

3. Commonwealth Restaurant and Skybar’s “Apples to Apples”
Laird’s Applejack Brandy, Bold Rock Virginia Apple Cider, Fee Brothers Bitters, brandied cherries

4. Glass Haus Kitchen’s “Autumn Thyme”
Foggy Ridge Serious Cider, Copper Fox Rye Whiskey, Laird’s Applejack Brandy, thyme simple syrup, sprig of thyme

5. Horse & Hound’s “The Hound” 
Bold Rock Virginia Draft Hard Cider, Reed’s Extra Ginger Brew non-alcoholic ginger beer, Maker’s Mark, lime 

6. Mas Tapas’ “ChichicapaBangBang”
Single Village Mezcal, Potter’s Craft Farmhouse Dry Cider, salted apple, prickly pear purée

7. Whiskey Jar’s “Cider Press”
Foggy Ridge Handmade Cider, Buffalo Trace Bourbon, St-Germain, brown sugar simple syrup, fresh apple

8. Zinc’s “The Sandy Potter”
Potter’s Craft Farmhouse Dry Cider, Jack Daniels, Cointreau, Fee Brothers Bitters, lime, orange, housemade non-fermented apple cider, orange twist

 

CHECKING IN WITH…HARRISON KEEVIL!

We enjoy chatting with our past contributors to learn what they are excited about currently in the Charlottesville food scene. Today, we’re checking in with Harrison Keevil!

From Harrison:

“I’m excited to see, cook and taste all of the fall and winter food. This is the time when chefs get to do what they do best, develop flavor out of tough cuts of meat like short ribs. We get to cook what mother nature has given us!

I am also excited to be working with Beyond the Flavor and beginning the creative process of the first Brookville Cookbook!”

Harrison, we’re excited, too! Stay tuned as we work with Harrison to create beautiful imagery to accompany his recipes in 2013. We couldn’t be more thrilled to be involved!

 

 

Remember when Harrison made us these beautiful scrambled eggs with speck and asparagus in the Spring? So delicious.