Hello to Cou Cou
Charlottesville croissant connoisseurs and Danish devotees are buzzing about the debut of Cou Cou Rachou, the new bakery from Rachel De Jong. After receiving her pastry chef certification from Le Cordon Bleu in Paris, De Jong spent the last 12 years refining her skills in expert kitchens, including Gearharts Fine Chocolates and the three-Michelin star-rated The Inn at Little Washington. After her 2020 bakery launch was thwarted by pandemic restrictions, De Jong began working as the executive pastry chef at The Wool Factory’s The Workshop, where she will continue to proffer her pastries at the boutique wine and coffee shop after her flagship location opens in early summer. We are particularly excited to try the French onion croissant and sourdough boule when Cou Cou Rachou opens at 917 Preston Ave., next to Sticks and Mona Lisa Pasta.
Dairy Market adds some sizzle
Dairy Market’s dining options continue to grow with the addition of South and Central from Ten Course Hospitality Group. The new upscale restaurant opened on May 20, and offers locally sourced, flame-grilled delights with thoughtful wine pairings and Latin-inspired entrées. Also new at Dairy Market is Manila Street, where you can get your fill of Filipino fare—and keep your eyes peeled for soon-to-open Citizen Burger Stand, the all-vegetarian GRN Burger, and Asian eats from Mashu Festival.
Old concepts in a new way
In 2018, chef Antwon Brinson founded his mission-based company Culinary Concepts AB, which develops passions by teaching real-world skills through the language of cooking. Over the years, Brinson has established several culinary training programs, including one in the local jail. After being forced to adapt to the pandemic environment, Brinson discovered that he enjoys teaching online: Joining aspiring cooks through virtual lessons has allowed the Culinary Concepts team to help people rediscover the limitless possibilities available to them in their own homes. As a result, Brinson will continue his cooking school virtually for the foreseeable future.
The classes are designed for all skill levels, and come with an hour of live training, a shopping list, a recipe, and a recording of the lesson. The best part? You can learn to make a dish like steak au poivre with as many people as you can squeeze into your kitchen.
Get out of the office again
Ready to get out of your makeshift home office? Devils Backbone Brewing Company is offering nature lovers the opportunity to win a full month’s stay in a vintage Airstream at its Basecamp Brewpub and Meadows. Along with spending September away from everyday life, the winner will receive a $1,000 DB gift certificate, four passes to the DB campground, and weekly Slow by Nature experiences. These include tours of the property, a chef-curated picnic and hike, horseback riding, and an “elevated” dining experience at DB’s Arbor & Sheath restaurant, all surrounded by the beautiful scenery of the Blue Ridge Mountains. More details at dbbrewingcompany.com.—Will Ham