The latest issue of Knife & Fork is on stands now and here’s what you’ll find inside. (Below, click through a digital copy of the magazine!)
- Mona Lisa Pasta’s guide to making pasta at home and seven perfect restaurant dishes.
- Caterer Gay Beery serves up ideas on sweet and savory dips.
- Hunter Smith’s fave VA beers (and their inedible companions).
- Timbercreek Market chef Allie Redshaw gets things started.
- Jenée Libby’s podcast gets down to business with local chefs.
- Our favorite soups by the bite.
- So you wanna spice things up? You got it.
- Ian Boden and Caleb Warr on this season’s dishes.
- A little pumpkin in your glass is all you need this fall.
And this month’s food and drink features:
An ode to bread
Let’s call Gerry Newman the starter to our local bread scene—the owner of Albemarle Baking Company has been churning out loaves since 1995, when a “bread scene” in Charlottesville was all but nonexistent. This issue’s feature takes a look into how he rose to local loaf stardom. Plus, the straight dough on local sammies, buying the right bread and the migration of the toast trend to Charlottesville. Read more here.
Let’s get fizzy
It’s bubbly season! This issue takes a big gulp of the local Champagne scene—from the history of sparkling wine (did you know bubbles in wine were once considered bad?) to Claude Thibaut’s influence on the Charlottesville landscape. A Champagne native, he brought new insight to producing bubbles from Virginia soil and currently produces three varieties from higher end to an everyday option. Read more here.
