We asked two of Charlottesville’s best chefs—Curtis Shaver of Hamiltons’ at First & Main and Angelo Vangelopoulos of Ivy Inn (a 2015 James Beard Award nominee!)—to tell us what they’ve spent all winter dreaming of cooking in spring and summer, respectively.
Curtis Shaver, Hamiltons’ at First & Main
Pickled Carolina shrimp with fried green tomatoes, green harissa, and a pea shoot radish salad
“Springtime is all about waking up from the winter and starting to use young, tender vegetables again. It’s about eating healthier and lighter. Radishes are one of my favorite vegetables to use. I love their fresh and spicy flavors. Pea shoots and their flowers are beautiful, and carry that fresh pea flavor when peas may not be quite ready yet.”
Angelo Vangeloupoulos, Ivy Inn
Crispy feta with country-style tomato salad, greek basil, cucumber, onion and olive oil
“Hands down my favorite part of summer is the arrival of tomatoes. We have so many amazing farmers in our region that it’s easy to choose some great tomatoes for a traditional greek style salad (that’s right—no lettuce!) with red onion, cucumbers, basil and a little red vinegar and olive oil.
“We take a chunk of barrel aged feta, bread and fry it crispy and serve it on top with grilled chunks of olive oil-soaked bread. It’s one of my favorite foods from my youth and I’ve upped the ante by frying the feta and serving it warm with the bounty of summertime.”
