Author: jennifer-pullinger

Charlottesville is holding its own as a leader in Virginia’s green-building movement. At least that’s what we thought when we saw the list of 2007 Green Innovation Award winners recognized by the Virginia Sustainable Building Network, an organization that promotes green buildings and communities. Among them was Fred Oesch, a Schuyler architect recognized for his design of Gunn Cottage, a 1,236-square-foot, two-story home in North Garden. (While they were at it, the VSBN also bestowed an award on Siteworks, a Charlottesville design studio.)

Fred Oesch, left, has been lauded for his design of this home, the Gunn Cottage in North Garden. A green roof tops this dome.

The Gunn Cottage’s winning features include active solar hybrid design and construction, which means it pro-duces as much power as it uses, as well as natural daylighting, a living vegetated roof, and a year-round food-producing geodesic greenhouse. Other eco-design marvels include its off-the-grid photovoltaic—or solar elec-tric—power system and hydronic radiant floor heating, which is liquid-based and uses little electricity.  

Prepare to reap big savings on maintenance and monthly utility bills if you opt for a Zero Energy Home like Gunn Cottage, which requires “no annual net energy cost at all,” Oesch says.
 
“The good news is that sustainable building can be affordable, and does not necessarily cost more than con-ventional construction, with careful design and workmanship,” he adds.

The plain ol’ B.L.T. just doesn’t compare.

Café Cubano brings a south Floridian flair to Charlottesville with its multilayered Cuban Sandwich recipe. Café Cubano owner Tony Jorge says the Cuban Sandwich—featuring a garlic-citrus “mojo” marinade—is one of his most popular lunch specials.

“I try to duplicate the mojo texture that is very common in the Miami-Latin cuisine,” Jorge says. “Although my sandwich has a slight variation from the traditional Cuban sandwich which consists of sliced pork shoulder, I use the pork loin due to the fact that it is a leaner cut, and in my opinion, better tasting pork,” he says.

A taste that would perk up even an ailing dictator: marinated pork loin done up panini-style.

This sandwich involves a little delayed gratification: You have to let the pork loin marinate in the mojo for a day. But the taste of the crusty bread, melted cheese, combined with the sweet pickles and marinated pork, will be worth the wait.

Café Cubano’s Cuban Sandwich

Sandwich Ingredients:
Cuban bread
5-6 oz. pork loin (pre-cooked),
   marinated in mojo sauce
2 slices Black Forest ham
6 slices imported Swiss cheese
5 to 6 sweet pickles
sweet mustard
mayonnaise
butter, softened

Mojo Sauce Ingredients:
juice of 4 lemons
juice of 5 limes
juice of 5-6 slightly green oranges,
   not fully ripened
1 1/2 to 2 Tbs. minced garlic
1 cup extra virgin olive oil
hint of shallots
3 diced bay leaves (optional)
salt and pepper to taste

Day One:
Whisk all mojo sauce ingredients until well blended. The pork loin (1 loin, about 2 3/4 lbs.) is cooked, then chilled, then marinated in the mojo base for approximately one day. This will give you enough meat for eight sandwiches.

Day Two:
After the pork loin has been marinated, heat it up in a skillet or flat top with a bit of olive oil. Serve it on Cuban bread. Next, spread one side of the Cuban bread with sweet mustard and the other side with mayonnaise. Heat up slices of the Black Forest ham and imported Swiss cheese and place on the sandwich. Top off with sweet pickles. Spread softened butter on top of the bread and then press the sandwich on a Panini presser for a minute. Serve with chips and fresh salsa.

A taste that would perk up even an ailing dictator: marinated pork loin done up panini-style.

Ever knocked back one too many, only to find yourself whipping up your patented hangover cure the next morning—Diet Coke and coffee, plus two aspirin and several slices of cold pizza? It’s a claim we don’t make often in this space, but Alex George says that enjoying a stomach-soothing ginger cucumber salad before you imbibe will head that hangover off at the pass.

George, owner of Just Curry on the Corner, says this recipe is a “cooling salad” that “sits well on the stomach,“ especially as a companion to spicy curried dishes. The cooling effect comes from the ginger, which is known to help calm the stomach and reduce nausea.

It’s not just curry after all—it’s a hangover cure, too!

“It works the same way when you’re drinking,” George says, referring in particular to rum, with which he says it goes well. “You’ve got the water content of the salad and also the ginger to settle your stomach a little better. I personally have never had a hangover when I’ve eaten it and have been drinking,” he says.

The ginger cucumber salad recipe is clearly easy to prepare—and, of course, it’s packed with stuff that’s good for you.

“It’s pretty straightforward. Just take your time,” says George. “Give it a little bit of love and it will give you a little bit of love back.”

Just Curry’s Ginger Cucumber Salad

2 large cucumbers, peeled and sliced
    about 1/8" thick
3 ripe Roma tomatoes, sliced 1/8" thick
1/2 Vidalia onion or other sweet yellow
    onion, sliced 1/8" thick
1 Tbs. fresh grated ginger
1 Tbs. chopped cilantro
3 Tbs. red wine vinegar
2 Tbs. olive oil
1/2 tsp. coarse sea salt
1/2 tsp. coarse black pepper

Combine and toss all ingredients lovingly. Refrigerate and allow to marinate for 15 to 20 minutes. Toss again gently before serving. Makes four servings.

The more things change, the more they stay the same—that is, if you live at Lake Monticello. Located in the middle of Fluvanna County, Lake Monticello looks pretty much the same since this writer swam at the 3,500-acre gated community’s sandy beaches and skateboarded on the tennis courts near the main clubhouse as a teenager in the late ‘80s and early ‘90s. Everybody knew everybody then. But more people are living at “the Lake” now, helping this private, wooden haven reach near-peak capacity.

Cruising along Jefferson Drive on the way to one of the lakefront properties, Cyndi Mylynne, Realtor with Monticello Country Realtors, must drive at a retirees’ pace. The speed limit is 25 mph on Lake Monticello roads (and if you exceed the speed limit, you might get a ticket from one of the Lake’s finest; it has its own police force). Mylynne says homeowners of all kinds live at Lake Monticello. While it initially attracted retirees after construction wrapped up in 1968, now individuals and families make it their home. Along with retired folks, there are first-time homebuyers wanting a safe place to live with plenty to activities, and those for whom a Lake Monticello property is a weekend retreat. Californians, New Yorkers and others have staked claims here not least because, as Mylynne says, “It’s very quiet at night.”

Though plenty of homeowners think of the lake (and all its amenities) as their vacation spot, it’s also home to year-round residents who raise families and commute to Charlottesville.

We arrive at 1 Sunset Court, one of the homes on the market. It’s a 3,550-square-foot, three-storey, crème-colored house with blue shutters. For $449,500, the new owner will get an airy and sunny home, one with lots of glass and views to the fishing lake. Each of the home’s three bedrooms has direct access to a deck or balcony.

A little of this…

Other homes here have their own amenities and character. A variety of builders—and, therefore, a variety of housing types—make the Lake what it is. Says Mylynne, who also lives at the Lake, “That’s one thing that I liked about it…You can have brand new construction right next to a house that’s 30 years old.” And prices, accordingly, run the gamut. As of late January, 12 houses were on the market, says Mylynne. Of those, houses range in size from 984 to 5,700 square feet; prices start at $165,900 and go up to $749,900. Eight of the available properties are waterfronts, starting at $399,000.

In general, lots are around a third to half an acre per parcel, but some larger ones are available. You can live inside or outside the gate, but everyone can access the same amenities, many of which are of the recreational variety. Lake Monticello has a P.G.A. golf course, a swimming pool, tennis and basketball courts, softball and soccer fields, playgrounds, five beaches for swimming, skiing, and boating, a marina, a campground, clubhouses and a pro shop. It is Fluvanna’s version of Club Med, without the exotic locale—and, well, people live there.

If the amenities weren’t enough, the Lake Monticello Owners’ Association [LMOA] provides certain services for its residents: roadside trash and recycling pickup and snow removal. Residents must pay dues, assessments, and amenity fees for these services (this year the base charge for dues is around $600). To stay up to date on what’s new at the Lake, residents can read the Friday Flyer or tune into cable channel 10 or 14 for LMOA news. The commute to the big city—Charlottesville—is a mere 20 minutes. Richmond is only an hour away and “within two hours you can be at the bottom of D.C.,” Mylynne says.

Beyond the 25 mph speed limit, there are other rules that come with living in Lake Monticello. If you want to build something new on your lot, like a tool shed, or make alterations to your house or property, you have to get it approved by the LMOA’s Environmental Control Committee. That includes any fencing, driveway paving, or exterior colors and materials on your house.

The gates make some Lake Monticellans feel more secure, though one resident says he could take them or leave them.

Less simple life

When this reporter lived near the Lake almost 15 years ago, there were few local conveniences; the closest grocery was a local mom-and-pop store, E. W. Thomas, in Palmyra. Now, Lake residents have a Food Lion right outside the Turkey Sag Trail Gate off Route 53. There’s also a host of other stores, including a Dairy Queen, a Subway, a couple of “sit-down” restaurants—even a jeweler, lest local residents be caught without their baubles. At the Slice Court Gate on Route 600, locals can get their prescriptions filled at the Lake Centre Pharmacy, their car fixed at Palmyra Automotive, pick up a pizza at Dominos, and get a tune up of another kind at the chiropractor.

The style of homes here ranges widely, due to a variety of builders. Residents are, however, bound by common rules.

Tom Tartaglino, who lives in the Riverside section on about two and a half acres outside the gate, says for his family, Lake Monticello’s greatest asset is privacy and protection from development. “I like living here because I know what I’m getting and I know what will be built up around me,” he says.

Tartaglino, who has a son and a daughter, says he knows his neighbors, many of whom are professionals, teachers, or law enforcement officers. Many are also parents—which makes living in his section, at least, safer. “We are always conscious of kids on the road and kids misbehaving or whatever,” he says, “and likewise, when our kids are out, we know that people are looking out for them.”

But do fences—in this case, gates—really make good neighbors? Tartaglino doesn’t think so. “I was never one who could appreciate the gates. And I still don’t care for the gates,” he says. “But a lot of people in Lake Monticello really love the gates and they really think they are working to keep crime down.”

If ever there was a comfort food, it has to be soup. Forget Oprah with her mashed potatoes, and forget everybody else with their chocolate chip cookies and carbo-loaded bread. What could be a better serotonin booster on a bleak, snowy evening than a warm bowl of thick chowder? The owners of The Carving Board Café, located in Albemarle Square, have a spicy cure for the winter doldrums—Grilled Corn Soup with Chili Cream.

Justin Van Der Linde updates good ol’ corn chowder with a bit of Southwestern zing.

“I’ve always been a fan of corn chowders so this is kind of a New-Age version,“ says Carving Board Café co-owner Justin Van Der Linde, who created this recipe along with his partner Candice Liptak. Van Der Linde says it’s that touch of Mexican flavor from the chili powder that gives the soup added zing, “which is nice in these winter months to keep you warm.” he says. “Plus, sometimes corn chowders are a little bland so this has a little spice to it. The grilled flavor is really nice too.”

The Carving Board Cafe’s Grilled Corn Soup with Chili Cream

5 ears fresh sweet corn on the cob (husks removed)
2 oz. olive oil
5 oz. diced onion
5 oz. diced celery
5 oz. diced carrot
5 cloves garlic, minced
2 jalapeno chilies, minced
2 qt. vegetable stock
5 oz. heavy cream

Chili Cream (combine the following and keep refrigerated)
5 oz. sour cream
2 Tbs. chili powder
salt and pepper to taste

Brush corn with 1 oz. olive oil and grill on either a char-grill or flat grill until kernels are golden brown. Turn frequently. Remove corn from grill and allow to cool. In a large stockpot, heat 1 oz. of olive oil over medium high heat. Sauté diced onion, celery, and carrot until the onion is translucent, adding the garlic and jalapenos in about halfway through. Add vegetable stock. Remove corn from the kernels and add to the pot. Simmer until all vegetables are tender. Purée soup in either a food processor or with an immersion blender. Bring soup back to a simmer and reduce to a medium consistency. Remove from heat and add the heavy cream. Ladle into preheated soup cups. Garnish with a dollop of chili cream and enjoy! Serves 10.

There is more on Charlottesville’s plate than just what’s found on the Downtown Mall. Traveling outside the reliable confines of the Downtown Mall bubble might well be worth it. At Three Notch’d Grill in Crozet, the Pork Osso Buco with Saffron Risotto is a standout on the menu. 

Co-owner and Chef Hayden Berry says this flavorsome recipe commonly features veal, but the price of veal “has gone through the roof.” So he substituted pork in an effort to maintain a moderately priced menu, and serves the dish with saffron risotto (about 1/2 teaspoon of saffron will flavor 2 cups of risotto, if you’re wondering). Veal osso buco—“osso buco” means “bone with a hole” and refers to the veal’s marrow filling—is a popular Italian dish and there are many variations. If you’re making this at home, you can try the Three Notch’d Grill version or the traditional Milanese version with veal. Then again, maybe chicken will do…

Three Notch’d Grill’s Pork Osso Buco

6 cross cut pork shanks (1 3/4" thick)
about 1/2 cup flour
salt and pepper
1/3 cup olive oil
5 Tbs. butter
2 cups dry white wine
1 carrot
1 celery stalk
1 shallot
1 yellow onion
4 garlic cloves
2 1/2 cups canned tomatoes
3 Tbs. tomato paste
zest and juice of 1 lemon
zest and juice of 1 orange
3 cups veal stock
1 bay leaf
parsley, chopped

Preheat oven to 350 degrees. Pat shanks dry. Season flour with salt and pepper. Heat oil and butter, then dredge shanks in flour mixture, shaking off excess. Brown shanks on all sides. Transfer to a roasting pan. Add wine and boil, scraping up any brown bits, until the liquid is reduced by half. Add the vegetables and garlic and sauté for about 10 minutes. Then add the tomatoes and tomato paste. Stir in zest (reserving a little for garnish) and veal stock. Taste for salt and pepper, and simmer for about 25 minutes.

Purée sauce in blender. Pour sauce over shanks. Cover pan with foil and braise in oven for 1 1/2 hours. Turn shanks over, cover, and continue to braise until meat is very tender, about 1 1/2 hours more. Skim excess fat from surface of sauce before serving. Stir in orange and lemon juices. Mix together parsley and remaining zest and sprinkle over shanks. Serves six.

Yep—Grandma’s chocolate peppermint pudding pie was too good to pass up this year, again. Another Christmas has passed, and another promise to resist stuffing your cheeks with all of the holiday pies, cakes and cookies you can get your hands on has been broken. With the new year, new diet resolutions take hold—ones that have a
little more nutritional value than Aunt
Ida’s festive bourbon balls. Ambrosia Bakery & Deli, on Route 151 in Nellysford,
offers a recipe that’s not only delish but makes your diet’s “yes” list: roasted marinated vegetables. And its ingredients create enough veggie goodness to share with a busload of friends.

Lisa Eslamboichi serves up all kinds of desserts—not to mention healthy veggies—at Ambrosia Bakery & Deli in Nellysford.

On the Ambrosia menu, you’ll find the colorful dish in sandwich form. It’s called the “Pluto,” and it features roasted marinated vegetables on a crusty sub roll, toasted with fresh mozzarella and topped with Ambrosia’s own Greek-inspired tzatziki sauce made with garlic, yogurt, cucumber, olive oil and lemon juice.

So say good-bye to those visions of sugar plums dancing in your head. Replace it with healthy eating and a dream of being able to fit into your jeans again.

Ambrosia Bakery & Deli’s Roasted Marinated Vegetables

3 eggplants
2 lbs. yellow squash
2 lbs. zucchini
2 red peppers
2 green peppers
2 red onion
1 lb. portabella mushrooms

Marinade:
1 1/2 cups extra virgin olive oil
1 1/2 cups balsamic vinegar
6 cloves fresh garlic
2 Tbs. Italian seasoning
1 tsp. sea salt
cracked pepper

Dice all vegetables and mix well. Add the marinade and let sit for one hour. Roast in the oven at 350 degrees for 15-25 minutes. Serves 15-20.