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 […]

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 […]

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 […]

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 […]

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 Month, a recent feature that proved to be a most delicious day, and is now a favorite fall […]

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, […]