Chefs Kelsey Naylor and Anna Gardner closed their Korean fusion restaurant, Umma’s, in September. Photo by John Robinson.
This year, the culinary scene proved resilient. Despite challenges— fires, break-ins, and heartbreak—the community thrived. We mourn the loss of Mel Walker and celebrate the continuation of his soul-food legacy at Diilishus Fish & Chik’n. Blue Moon Diner closed after nearly two decades, leaving behind memories of its role as a community hub. And we honor the first anniversary of Wilson Richey’s passing, his indelible mark still woven into the fabric of Charlottesville’s food scene.
But let’s not forget: There were far more openings than closings this year. Here’s what to check out, what we’ll miss, and recs on how to make the most of New Year’s Eve.
Open
Ace Biscuit and Barbecue is back, baby! Don’t wait to sink your teeth into the Harris Avenue ’cue spot’s indulgent biscuits and smoked meats.
Brookville Biscuit & Brunch is your all-day brunch haven. After three years online-only, it’s bringing hazy morning vibes to life again.
Diilishus Fish & Chik’n is keeping Mel Walker’s soul-food spirit alive with classic comfort dishes in the beloved former café location.
Tangerines Kitchen started with American breakfast and Thai dinners, but now serves Thai all day. Winter calls for tom yum and tom ka soup.
Althea Bread’s shop is your carb HQ. Think flaky pastries and sourdough crafted with local grains from small, regional farms.
El Tizón is now Al Carbon’s Woodbrook location, so why not grab rotisserie chicken from both and compare? Research never tasted so good.
Currylicious at Dairy Market offers Nepalese and Indian street food. Order the momos—hot, juicy dumplings packed with spices.
Ethos Wine & Tea is the perfect spot to bring a book or a friend and cozy up with a glass of natural wine or a soothing cup of tea.
South Paddock Winery in Whitehall boasts not just wine but horseback rides across 310 scenic acres.
Roux St. Cafe brings the low country to you. Cajun Creole classics in Woodbrook—don’t sleep on the cheesy étouffée.
Camellias Bar & Roastery pushes creative decadence with offerings like crispy, pistachio-y Dubai chocolate croissants and spiced espresso martinis.
Pi-Napo’s pizzas are hypnotic—find out if those marinara swirls are as delicious as they are mesmerizing.
The Doyle, the former Quirk hotel reimagined, invites us to ring in the new year at the Lobby Bar with funky, high-energy rock ‘n’ roll from Disco Risqué or take a breather at The Rooftop for sweeping views of the city.
Little Manila’s brick-and-mortar Resto is ready to wow your taste buds with flavorful pancit and balut—a traditional Filipino delicacy of steamed fertilized duck egg.
Sbrocco’s Donuts & Espresso sweetens the deal in Fry’s Spring with a menu of perfectly composed glazed classics, and other goodness (like its buttery crunchy crumb bun).
Mejicali brings the heat with Latin dance nights and crafty cocktails made by River Hawkins—don’t sit this one out!
Closed
Blue Moon Diner, gone but never forgotten. Now to try to recreate Hogwaller Hash at home…
Moose’s by the Creek closes on December 31 after a decade in business. The restaurant’s social posts hint at a return, so keep an eye out for those antlers on a wall near you.
Rumi’s Famous Kebab was a fleeting treasure, now closed without explanation. Let Rumi the poet console us: “Goodbyes are only for those who love with their eyes. Because for those who love with heart and soul there is no such thing as separation.”
Burger Bach in Stonefield closed its doors in August, leaving us craving another Wellington burger and fries.
The fate of Clubhouse Cafe, a sandwich spot open since mid-June, remains uncertain; a December 2 social post announced a closure “until further notice” with promises of an update on its future soon.
Umma’s, with its creative Korean flavors, said farewell in September. Luckily, DOMA, MARU, and other Korean favorites carry the torch.
At Dairy Market, we said goodbye to Citizen Burger Stand, 434th Street, Al Basha, Grn Burger, and South and Central—though free parking is a silver lining.
Ring in the new year
Tavola’s New Year’s Eve prix fixe is a four-course journey through elevated ingredients, including foie gras, lobster, and venison, with optional wine pairings.
Barboursville Vineyards pairs each of its five festive courses with the perfect wine.
Kick off the year with no reservations (literally!) at Blue Mountain Brewery for a hearty brunch. Try the deep-fried bacon, egg, and cheese sandwich—pancake batter makes everything better.
Veritas hosts a Masquerade Ball with a five-course menu starting with Smoke in Chimneys Trout Rillette on sourdough, topped with crème fraîche, radish, parsley pistou, and lemon. and wine pairings.
The Alley Light offers two elegant New Year’s Eve options: a four-course dinner or an extravagant seven-course meal with wine pairings.
1799 at The Clifton showcases local ingredients and the talent of chef Matthew Bousquet. Photo by Stephen Barling.
Included in the 2024 Michelin Green Guide USA East, The Clifton was built in 1799 as a home for Thomas Jefferson’s daughter Martha and her husband. The property currently houses a boutique hotel and restaurant helmed by Executive Chef Matthew Bousquet. On a crisp November evening, I decided to see what all the excitement was about. The experience inspired me to put together a guide of my own—a few tips to make the most of your meal.
Do arrive early and get a drink at the bar.
Located in the heart of 1799, The Copper Bar—named for the copper piping supporting shelves of alluringly illuminated bottles—sets the tone for the evening.
Try one of bartender Chris Wellen’s handcrafted cocktails. Leaning into autumn flavors, I ordered the Maple Walnut Manhattan, scented with black walnut bitters, sweetened with maple syrup, and served old-fashioned style on a single, sizable ice cube. My husband opted for The Harvest, a blend of local Ragged Branch bourbon, cinnamon apple syrup, and rhubarb bitters.
Don’t fill up on the bread.
This might seem obvious to anyone who’s ever arrived pleasantly hungry to a restaurant and been tempted by a basket of rolls. But here, there are no baskets, and these are no ordinary rolls. Instead, a Staub cast-iron cocotte appeared, filled with steaming, buttered rolls studded with mustard seeds. Hearty wheat crackers ribboned with red onion offered a crisp contrast. A pat of softened butter completed the offering.
You may wonder what you’re meant to dip the crackers into. The answer? Nothing. And you’ll like it. This first offering stands entirely on its own.
Don’t order the bone marrow escargot.
Unless, of course, you’re ready for the rest of your meal to live in its shadow. This appetizer has officially joined my “last supper” list. From the moment the server set down the marrow spoon, I knew I was in for an experience.
This dish is a balancing act in every sense. Narrow slices of crisp toast teeter against halved bones, interiors shimmering with luscious marrow. The entire dish is drizzled with Pernod butter, greened with parsley, and dotted with a generous scattering of tender escargot. The dish invites a perfect bite: Tear off a piece of toast, spread on the creamy marrow, top with buttery escargot, and dip into one of the artful dollops of tangy lemon gel scattered across the plate.
For my husband, the star of the show was his entrée: the Kunz short rib. Naturally, I stole a forkful. Resting in a silky pool of celery root purée, the tender beef was unexpectedly paired with ginger and mango, alongside familiar accompaniments of spinach and horseradish-dijon cream.
Be prepared to learn.
Not from books, though you’ll see many filling the floor-to-ceiling shelves of the library room where we were seated. Instead, learn from the dishes, your server, and maybe even from your phone (hello, Google).
I don’t pretend to know every ingredient and cooking technique. That’s the beauty of dining out: It challenges you. It teaches you how to taste, layer by layer. There’s meant to be some mystery, some velvet curtain between us and the alchemy of the kitchen.
I couldn’t help but wonder: Who is Kunz, whose name graces the short rib dish? Not the 1799’s Michelin-starred Bousquet, but Gray Kunz, the celebrated chef behind Manhattan’s now-closed Lespinasse. The recipe lives on, skillfully adapted by Bousquet into a dish that feels very at home on 1799’s menu.
Do choose Virginia wine.
I opted for a glass of Lovingston’s 2022 Rotunda Red, vibrant with ripe red fruit, soft tannins, and a hint of black pepper on the finish. If that doesn’t suit your taste, the wine cellar features an array of award-winning Virginia vineyards alongside global vintages. Highlights were a viognier from Pollak Vineyards, and Barboursville Vineyards’ sauvignon blanc, Vermentino Reserve, and Octagon.
Ask about the ingredients.
Tucked among the grounds of The Clifton is a chef’s garden. The burrata, a first course that evolves throughout the year, showcases the garden’s ingredients. This version spotlighted Badger Flame beets, a unique variety tasting of honeyed sweet carrots. Nestled alongside burrata on a bed of tender lettuces, the salad was dressed with fennel pollen butter, a granola vanilla vinaigrette infused with Espelette pepper, and a white chocolate crumble. If a salad could flirt with being dessert, this one came deliciously close.
Let’s revisit the number four. I researched Espelette so you didn’t have to. It’s a pepper cultivated in the French town of the same name, with a flavor somewhere between sumac and Aleppo pepper. Sumac I know—its tart, lemony brightness grows wild in my backyard. But Espelette? It’s new to me, and I love that.
Do order dessert.
The rhum savarin looked like a simple puff pastry but delighted us with its moist, tres leches-like interior. The chocolate lava cake, served in yet another charming Staub cocotte, delivered ooey-gooey bitter chocolate goodness, balanced by poached pears and toasted almonds. It was decadent, warm, and the perfect note to end the evening.
Chickadee customers will have lots of grab-and-go choices when Swift Market opens next door. Photo by Eze Amos.
Somewhere is better than nowhere
If Virginia had a flavor, it might taste like Fine Creek Brewing’s Somewhereness Festival. On Saturday, December 14, the brewery will host its second annual celebration of Virginia’s fields and forests. Featuring beer, cider, and wine made primarily with Virginia-grown ingredients, this event is a true toast to terroir. Sip your way through offerings from local favorites like Selvedge Brewing, Mount Ida Reserve, Barboursville Vineyards, and Blenheim Vineyards, all while soaking up the “somewhereness” of Powhatan’s rolling hills.
A Grit-y move
After a decade of grinding on the Downtown Mall, Grit Coffee is relocating to 201 W. Water St. The fresh digs promise even more cozy corners for caffeine lovers. Don’t worry—Grit will keep its Mall location open until the move in early 2025.
A nest next door
From the team behind Chickadee—the Glass Building brunch and lunch spot that’s made mornings fly by with clever memes and crave-worthy eats—comes Swift Market, opening soon right next door. While Chickadee keeps its cozy sit-down vibe, Swift is all about grab-and-go convenience, with snacks, novelty gifts, and ready-to-eat fare. Expect everything from Doritos and Red Bull to salads, wraps, and premade eats with a gourmet touch.
Swift Market is set to open before the end of the year. Until then, keep full on Chickadee menu staples such as The Cronchy Boy—a breakfast masterpiece topped with a double-fried hash-brown patty.
Off the shelf
The Doyle Hotel transforms its Rooftop for Elf’d UP, a winter wonderland where you can relax with a spiked hot cocoa, hum along and sip a Rum, Rum Rudolph, or swing your bling and swig an All the Jingle Ladies spritz—now through the holiday season.
Old Tom, new tricks
Spirit Lab Distilling is making Old Tom gin new with its amped-up holiday blend. A twist on the classic 18th-century recipe, this version is richer, darker, sweeter, and stronger—barrel-aged and unfiltered for extra depth. Distilled with rice and green bananas fermented with koji mold (think sake), it bursts with exotic citrus and spice. Perfect for a holiday Tom Collins or your favorite festive cocktail. Swing by the red door at 1503 Sixth St. SE to grab a bottle, or order for pick-up or delivery at spiritlabdistilling.com.
Where to feast & be merry
Whether you’re dreaming of gingerbread, cozy comfort food, or globally inspired holiday menus, here are a few spots where you can gather while someone else sets the table.
Restoration at The Clubs in Crozet Serving up a three-course Christmas Eve dinner that’s as charming as its mountain views, this spot makes sure your holiday is both cozy and indulgent. oldtrailclub.com/restoration
Multiverse Kitchens For those who prefer Christmas at home without sacrificing flavor, Multiverse Kitchens has you covered. The virtual food hall’s decadent holiday menu features starters like fried Scotch eggs, mains such as beef Wellington or pork belly, and desserts that’ll make your guests swoon. multiversekitchens.com
Marigold by Chef Jean- Georges at Keswick Hall Enjoy a three-course prix-fixe Christmas Day menu. Full of classic comforts and global inspiration, dishes include Japanese mushroom risotto, applewood smoked butter beans, and indulgent desserts like white chocolate bûche de Noël. marigoldjg.com
1799 at The Clifton 1799 Restaurant, located in the historic hotel, will offer three-course menus for both Christmas Eve and Christmas Day, blending elegance and charm befitting its late 18th- and early 19th-century surroundings. the-clifton.com
The Pie Chest Though the brick-and-mortar shop may be closed, pie lovers rejoice—you can still order pies for Christmas! The Pie Chest’s Thanksgiving pre-order sold out in four days, so don’t delay when the next menu drops. eatdrinkbewordy.com
Mill Room at Boar’s Head Resort Breakfast with Santa? Yes, please! Join St. Nick and his elves for magical Sunday mornings in December (8, 15, and 22). Prefer a hands-on holiday? Sign up for one of the resort’s gingerbread workshops. And if you’re not up for cooking, the Christmas dinner will leave you feeling jolly. boarsheadresort.com
By BJ Poss, Sarah Golibart Gorman, and Ella Powell
The simple recipe of ingredients and technique
Behind an ever-changing food scene, local cooks, mixologists, and makers are working every day to bring out the best in their fields of expertise, and teach a deeper appreciation of what grows in the backyard. From olive oil and pasta to mezcal, world cuisine, and kitchen skills, the passionate culinarians in these pages are just a few reasons why Charlottesville is a delicious place to live.
“The first step in learning to cook is building confidence in the kitchen. It’s about fostering a mindset where you’re not afraid to experiment, try new things, and even make mistakes. Cooking is an iterative process, and every “failed” dish is a learning opportunity.”
Chef Antwon Brinson, Culinary Concepts AB LLC
C-ville Bites
Pasta, gelato, and more with Chef Kelvino Barrera
Photo by BJ Poss.
“I don’t think I can imagine the number,” laughs C-ville Bites Chef Kelvino Barrera when asked to calculate how many tortellini he’s hand-rolled. Barrera, who mastered pasta rolling during his time at Pippin Hill Farm, will, along with C-ville Bites owner MJ Padilla, turn your home kitchen into a fine Italian cucina. You choose your pasta style, sauce, protein, and accompaniments, and they’ll teach you the ins and outs of pasta-making.
“One of the most interesting requests I’ve had is raviolo al’ uovo,” says Barrera, “It’s challenging to get the ravioli with the runny egg yolk just right. But when you see people get it, and their eyes light up, that’s the priceless part of the experience.”
These classes allow Barrera and Padilla to take little bits and pieces of influence, much like they do in their home kitchens, and provide “an experience not just for the guests but also for us,” Barrera says. “It’s more intimate; everybody feels comfortable coming and talking to you while you cook or asking questions.”
Barrera and Padilla both spent their early years in Honduras, with Barrera moving to Charlottesville at age 13. He got his first kitchen job as a line cook, where he fibbed his way into a meat counter job and learned how to trim steaks on the fly. He’s since run the kitchen at The Shebeen, had stints at The Bebedero and South and Central, worked a food truck, and is now running pasta, gelato, and sauce-making classes at C-ville Bites.
“I always like to put a little bit of my mom’s touch in recipes,” says Barrea, reflecting on growing up assisting his mother and grandmother in the kitchen. “It makes me feel like I’m home in my cooking.”
Along with C-ville Bites’ cooking classes, consider Padilla’s Friday and Saturday food tours, where you’ll stroll the Downtown Mall and sample some of her favorite local fare, and then enjoy a meal that is Charlottesville dining through and through.
“Don’t be afraid to burn that pot of quinoa or overcook the chicken breast. Sit down, enjoy your creation for what it is, notice what went wrong, what flavors you like, what it needs more of, and try again next week. Cooking is all about repetition, failing miserably, and just simply trying again!”
Chef Travis Burgess, Bizou /Bang /Luce Pasta
Women in olive oil
Olive Oil tasting lesson from sommelier Jill Myers
Photo by BJ Poss.
One of the greatest gifts a home chef or any admirer of quality cuisine can learn in the kitchen is that if each dish is to be enjoyed as its own entity, its contents should be considered with the same grace. Alongside the culinary staples crowding your cupboard–the flaky salt, five-pepper grinder behind a glass ramekin of dried oregano—is the sometimes overlooked foundation of many meals: olive oil.
The enviable life goal of Jill Myers, certified as an olive oil sommelier by New York’s International Culinary Center, is to increase accessibility and appreciation for the breadth of crushed and fine goodness that comes from the fruits of a Tuscan olive tree. “It’s a beautiful product,” she says. “Liquid gold.”
Myers offers tasting lessons on the history of olive oils from around the world. Her classes teach the influence of terroir and mindful pressing, and are typically held at wineries throughout the Monticello AVA, in conjunction with a wine pairing. “It’s always through wine that people love olive oil,” she says.
Olive oil and wine parallel in their growing season, in their elegant complement to the culinary experience, and in that the best production is likely resting in a glass jug tucked somewhere in an Italian countryside farmhouse. “I love the culture behind slower food processes,” says Myers as she spills out a golden shade of a Tuscan leccino from her recent Italian harvest.
Myers guides you through the nooks and crannies of the Mediterranean as she recounts conversations held at a sturdy table after a long day’s harvest. “Quality olive oil should taste like a summer garden,” she says. The care and attention it takes to cultivate worthwhile oils calls for their consumption to be paired as you would a thoughtful wine list. As Thomas Jefferson said, “The olive is surely the richest gift of heaven.”
“Learning to cook for me truly began when I delved into the history of French cuisine, which sparked an appreciation for the art of cooking, especially in a professional setting. That passion led me to connect with other chefs and ultimately to the Culinary Institute of America, where my journey took shape with foundational courses like Product Knowledge and Skills 1—covering everything from knife cuts to stocks. The skills and insights I gained during those early days have become a part of my daily life, both inside and outside the kitchen.”
Chef de Cuisine Aaron Bellizzi, Marigold by Jean-Georges
the Bebedero / mejicali
Mezcal lessons with mixologist River Hawkins
Photo by BJ Poss.
River Hawkins has made a life of conjuring, experimenting, and articulating agave delicacy. Hawkins, a mixologist and partner in The Bebedero on the Downtown Mall and Mejicali on West Main Street, offers two-hour classes for both mezcal and tequila. At your station, stocked with lime, salt, and a rarely empty 1.5 oz. glass, you’ll learn the intricacies of these spirits, their traditions, and why Hawkins pours two parts lime, one tequila, one sugar, and salts the rim. “The lime and salt excite the palate and enhance flavor,” he says. “Spirit, citrus, sugar, salt—the margarita is the quintessential cocktail.”
For every tequila drinker who shivers at the leer of the soaked worm watching from the bottom of the bottle, there is an equivalent in mezcalero that should be tried: the one buried in goat dung. The five regions of Jalisco, Mexico, produce agave that draws comparison to what Champagne is for sparkling wine.
Nuances of flavor are drawn from different appellations, aging styles, mixtos, and production within the five regions, but according to Hawkins, mezcaleros are in agreement: The blanco stage is the perfect stage; this is what tequila is supposed to taste like. Blanco is the unadulterated stage of tequila. Farmers appreciate its simplicity in retaining the essence of the purveyor’s terroir.
Hawkins’ classes teach you how to navigate the liquor store aisles and select the spirit to fit your evening. For a spirit to be considered tequila, it must be 51 percent blue agave and hail from Jalisco, Mexico. The other 49 percent is where you’ll run into over-sugared mixtos that lead to the hangover, swearing you off it. “You can find good things in any mezcal,” Hawkins says, but in selecting tequila, there is a creed that he emphatically implores: 100 percent blue agave.
Hawkins’ classes run year-round through the Bebedero, where you’ll make your own cocktail and taste test an array of spirits (snack breaks for housemade guac and elote are included). Go beyond the shot and keep an eye out for the next class and some blue agave.
“In the beginning, knowing how to measure dry or liquid ounces for savory recipes and understanding how many ounces are in a cup (8 oz.) is so key. Especially when it comes to baking, working in grams and using a digital scale will allow you to have much more control and understanding of ingredients and how they work in recipes. Baking is a science, and it really helps when your measurements are exact.”
Christina Martin, Head baker and owner of bakernobakery LLC
The Happy Cook
Tastes from around the world by chef Soledad Liendo
Supplied photo.
In a shop at Barracks Road Shopping Center there’s a narrow doorway that leads to an array of handcrafted cookware and your place among some of the world’s most notable cuisines. The back of The Happy Cook is where Soledad Liendo shares her culinary journey from her Buenos Aires home to the mastery of global cuisine.
Tickets are sold by the station, each of which accommodates two students. There’s an array of classes to choose from. Perhaps you want to perfect your knife skills or master the cuisine of Argentina. Or maybe just sign up for a seasonal course, one of which is a play on “The Bear”’s seven fishes episode. The two-hour classes lean on technique to master specific dishes amongst a full-course meal and local wine.
Liendo says her culinary journey doesn’t end when the burners cool. “Cooking, for me, is not locked in the kitchen. It’s about cooking, getting together, and enjoying a meal.”
For plenty of chefs, the pursuit of a family-worthy meal comes from the warm memories of their youth. “Gathering was the number one priority,” says Liendo. She recalls thumbing through a family cookbook put together to preserve the aromas and conversations over generations. She calls on this well of flavors to guide her popular Argentinian empanadas and alfajores classes. Liendo also navigates students through comforts from shepherd’s pie to decadent truffle pasta.
Courses at The Happy Cook, as noticed by Forbes, make for a cozy night out or gift idea. In addition, Liendo offers private lessons for small groups that are looking to hone in on a particular cuisine, and her training in French, Spanish, and Italian provides access to unique flavors of the world.
“I teach a variety of very active cooking classes here … and the first step to learning how to cook is ensuring that [students] are reading the recipes before they begin. Getting their mise en place ready before they start cooking is another crucial step. But the most important thing is to have fun with cooking. I always encourage [everyone] to play with recipes once they are comfortable. Exchanging herbs for different ones or playing with different chilis as long as they are cooking savory recipes, if they are baking they have to stick to the original recipe.”
Executive Chef Victoria Cosner, Pippin Hill Farm & Vineyard
PVCC
Technical kitchen skills
Supplied photo.
Ready to take your skills pro? Begin your professional training at Piedmont Virginia Community College, where you can get an associate’s degree in culinary arts, a culinary career studies certificate, or take a class if you’re looking to perfect a baking technique or learn to trim the whole cow.
“If you’re passionate about what you’re doing, we’ll help you get there,” says PVCC culinary arts instructor Caitlin McCabe. “Whether your goal is to open a restaurant or just get better at cooking.”
McCabe brought her degree in food service management to Virginia in pursuit of Southern hospitality, eventually becoming executive chef at The Palms in Lexington.
During their first year, students learn knife skills, the secrets of soups and stocks, and even the philosophical side of a bloody mary before noon. “We’ll break down why brunch is what it is,” says McCabe. “Aside from being fabulous.”
Along with these skills, students learn how to prepare and purchase meat and seafood to cook for a cozy, intimate gathering or a bustling chophouse that feeds hundreds. They’ll gain an understanding of mixology and have the opportunity to pursue classes like artisan bread-making—many of which McCabe is working on developing into one-day courses open to the public.
Year two of the associate’s degree includes understanding the culture of cooking. Where do international and regional cuisines come from? How does religion and historical expansion bring baguettes to South Asia or spices to England? Students will learn to collect twists of global staples and sprinkle them into a menu made for their kitchen.
McCabe emphasizes the program’s ability to accommodate any students looking to further their culinary journey. “We’re happy to be in the community, and look forward to expanding it.”—BJ Poss
“The best chefs all understand the professional kitchen from the ground up. For all cooks—casual and professional alike—the unrelenting desire to understand how a dish you love was made, assessing how it could be improved upon, and then figuring out how to do it yourself (with said improvements) is when you know you’ve officially embraced the concept of learning to cook, which is a never-ending process and constant evolution.”
Executive Chef Chuck Adcock, Rooftop Charlottesville at The Doyle Hotel
Claiming terroir
Photo by Sarah Cramer Shields (Cramer Photo).
Anna Kietzerow is one of those people wholooks perfectly at home swirling a glass of wine. Fingers cradling the stem, wrist twirling, champagne rising masterfully close to the rim, Kietzerow takes a sip of vintage Alexandre Bonnet Brut Nature, remarking on how much drier and crisper it is compared to the creamier Drappier Brut we tried moments ago. If brut and vintage already feel like a foreign language, or if you’re right at home in the world of oenology, then Kietzerow is precisely who you need to meet.
A philosophy Ph.D. candidate at UVA with a passion for wine, Kietzerow co-founded Cellar Road in 2023 with her “partner in wine” Adam Wagner as a space to explore and share their knowledge with others. Last year, the duo led an educational trip to Champagne, France, immersing guests in exclusive tours of champagne houses and Michelin-starred dinners. If this sounds like your scene, stay tuned: Their next tour will explore Germany’s Moselle Valley—the region where Kietzerow first cut her teeth, or rather her taste buds, on wine.
“How I approach wine has been heavily influenced by my background in philosophy,” explains Kietzerow, who sees wine as a sensory portal to the philosophical ideas about which she’s already passionate. “My dissertation is about the topic of place, and what it means for something to be a place, and the role that place plays in our social and political lives.” If your mind jumps to terroir, you’re on the right track.
For Kietzerow, terroir goes beyond the soil, climate, and terrain of a region; it includes the winemaker’s hand and cultural essence of a place. Her next class will dive into wines of Tuscany—chianti, brunello, and the complex Super Tuscans. While chianti and brunello are made exclusively with sangiovese grapes, Super Tuscans blend sangiovese with French varietals like merlot, cabernet sauvignon, cabernet franc, and syrah. Grown in Tuscan soil, these French grapes create a layered terroir, a “gray area” where Kietzerow thrives.
During our conversation, she introduced the sorites paradox, a classic philosophical problem that tackles vagueness. “Imagine I place a single grain of sand before you,” she says. “Is it a heap?” Of course not, but then she adds another. “Is it a heap now?” She’s onto something. When do individual grains of sand become a heap? When does sauvignon blanc from Sancerre differ meaningfully from one grown in the neighboring Loire Valley village of Pouilly-Fumé?
These are the kinds of questions Kietzerow explores as she works toward her Wine and Spirits Education Trust diploma, a challenging credential equivalent to master sommelier. When not at a UVA library, Kietzerow can be found studying at The Wine Guild of Charlottesville, tasting wines, writing descriptions, searching for quality vintages to make accessible to the Charlottesville community. And if you miss her classes or the upcoming Moselle trip, you can join Kietzerow and Wagner on Cellar Road’s podcast, which launches this month. Look out for her masterclass episode with Edouard Cossy, global director at Champagne Laurent-Perrier. It reflects on an in-depth tasting and paired dinner at The Alley Light—a rare chance to learn about champagne from someone who doesn’t just swirl the glass, but opens up the story within.—Sarah Golibart Gorman
“Don’t be afraid to make mistakes. Every time I’ve screwed something up, it’s sent me down the path to learning why I goofed, and those lessons prove invaluable as you continue cooking.”
Executive Chef Chris Humphrey, Bonny & Read
Pour your heart into Mudhouse’s coffee classes
Photo by Eze Amos.
The Mudhouse has been grinding beansfrom its local roasters since 2009. In fall 2023, the shop began offering classes, giving customers the chance to learn the art and science behind a perfect cup of joe.
Certified as Q graders by the Coffee Quality Institute, Mudhouse professionals are trained in the sensory evaluation of coffee.
“We want typical everyday drinkers to be able to come in and learn something if they’re interested,” says Lindsey Simpkins, Mudhouse’s sales and events manager.
Coffee curious students are taught a range of skills that include triangulation (mini cuppings or tastings), explorations of coffee and sound, how to work specialty equipment, and how to create latte art.
Simpkins says the latte art classes have been the most popular among the public. Not only do they offer a unique date opportunity on the first Friday of each month, the classes also introduce the basic concepts and processes that uphold the Mudhouse standard.
“When [baristas] first come in, they have to learn the difference of the fat content in milk,” says Simpkins. The higher the fat content, Simpkins notes, the more air you want to introduce into your milk while steaming.
Listening to your latte is equally important. Simpkins points out that the sounds accompanying the production of your morning pick-me-up reveal whether the blend is up to par.
“Once it’s steaming, it should sound quiet, almost like a roller coaster going up a hill,” she says. “That’s how I teach people to envision it. If it’s screaming at you, then you didn’t introduce enough air.”
In the cupping class, Mudhouse’s diverse international coffee blends are concentrated in a process of setting ground beans with hot water until they rise and form a crust that is broken for an exquisite tasting experience. This allows students to distinguish the fine details of blends originating from regions such as Ethiopia or Colombia.
“You’re able to tell where coffee comes from based on the flavor profile and acidity level,” says Simpkins. Ethiopian blends, for instance, are normally accompanied by a fruity and floral flavor with a bright acidity, while the Colombian blends are notably chocolaty and sweet. “Once you get to a more elevated level, you’re actually scoring coffee.” Aroma and acidity are broken down to explore the complexities of different coffee blends, and participants are trained to notice all of the subtleties in preparing a grade A cup of coffee.
“We have also considered the fact that some of this isn’t as simple as learning it in a 30- to 45-minute class,” says Simpkins. “So come spring of 2025, [Mudhouse] will be opening up the roaster for private classes.”
The new classes will be conducted one-on-one with professional Mudhouse roasters, and Simpkins says the expanded programming gives participants an opportunity to become true coffee connoisseurs. “I just want people who want to learn and be involved in specialty coffee to know that they have a safe place to learn. We’re going to give you all the information you need so that you can go home and be able to do what we do every day,” Simpkins says. “Hopefully other coffee shops will join suit, and if not we’ll still be here growing.”—Ella Powell
Exploring geographies that produce distinctive flavors, the Terroir Tapes Listening Sessions—Act II blends hip-hop history with wine-tasting in a bold and vibrant manner. Hosted by Emmy Award-nominee Jermaine Stone of the Wine and Hip Hop podcast, the sessions inform guests of the environmental factors responsible for shaping the flavor profile of a particular wine region, while also discussing the characteristics of classic hip-hop regions. Local chef Antwon Brinson of Culinary Concepts AB provides small bites to complement the selection of Virginia wines sampled during this Two Up Wine Down festival event.
Friday 11/1. $25, 6pm. Jefferson School African American Heritage Center, 233 Fourth St. NW. twoupwinedown.com
Pi-Napo’s Pomodori features fresh cherry Vesuvian tomato, buffalo mozzarella, basil, and garlic. Photo by BJ Poss.
Naples, Italy, the pizza capital of the world, is sprinkled with more than 800 pizzerias, with styles varying from the thin ruota di carretto to a denser crust-forward a canotto. And all still uphold the Neapolitan spirit in the harmony of ripe tomato, fragrant basil, and the kneading of the dough. It was on a trip to Naples that Onur Basegmez found inspiration in a pie whose essence would become the dough that rose into Pi-Napo, Fry’s Spring’s slice of Napoli.
“We are not just selling pizza,” Basegmez insists, standing over buckets of spicy Italian salami and cherry Vesuvian tomatoes. “We are selling a cheap flight to Italy.”
Pi-Napo has revitalized the old Fry’s Spring Station into an open-kitchen pizzeria of twirling dough, imported gelato, and handmade cannoli. It’s equipped with two Italian pizza ovens made of volcanic ash, which maintain a temperature of more than 800 degrees. These ovens, smoldering with local white oak and hickory, impart a crusty spice on artisan pizza delivered to the table in sold-by-the-slice time.
Basegmez’s philosophy is rooted in the idea that no matter how you dress it, pizza is a simple dish that leans on quality ingredients and attention to detail. “I don’t eat pizza every day, but I taste pizza every day,” he grins.
Through several trips eating along the narrow streets of Italy, Basegmez and his Italian partner tinkered with the nuances of hand-crushed sauces to craft a menu that your Nonna would be proud of. “Pizza must be balanced,” he says, with a touch of spice, the subtle sweetness of a sauce, and not too loaded with toppings that it buries the delicacy of the crust.
Pi-Napo’s caprese. Photo by BJ Poss.
Pi-Napo’s menu offers a dozen pies, and a beautiful dollop of buffalo mozzarella drizzled with olive oil, basil, and cherry tomato. The pizzas range from mushroom with white truffle to spicy Italian salami and Calabrian peppers, with a nod to Basegmez’s choice—a classic margherita with a sprinkle of garlic and cherry tomato. The restaurant has 10-inch pizzas during the week as a lunch special and shifts to strictly 16-inch sheet pan pies on Saturdays and Sundays.
Along with a wheel of Italian gelato, Pi-Napo leans on an in-house family recipe to stuff the cannoli that anchor the dessert window. “We’re bringing Italy to town,” says Basegmez.
If you drove through the Fry’s Spring neighborhood in late August, you might have noticed Basegmez. On Pi-Napo’s opening weekend, he stood at the traffic lights between Pi-Napo and Dürty Nelly’s and handed out free slices to passersby. “We want to be a part of the neighborhood,” Basegmez says. He appreciates the history of Fry’s Spring Station, standing since 1933, and revels in customers who share that they used to get their oil changed right where the two-ton wood fired pizza ovens now sit.
Pi-Napo has hit its stride on weekdays and game days. Just a walk from Scott Stadium, it’s already served as a rain shelter for a stormy home game and routinely shows Euro-league soccer on screens throughout the restaurant. In the coming months, the kitchen team is looking to add pizza-making classes to spread the joy of 0/0 flour blanketed in ladles of Mutti crushed tomatoes.
Blue Moon Diner’s Laura Galgano announced that she (along with partner Rice Hall) is closing the beloved food and music venue on November 27. Photo by Eze Amos.
Dine and out
Blue Moon Diner has us feeling, well, blue with the news of its closure after 18 memorable years. Owners Laura Galgano and Rice Hall announced on social media that they are closing the beloved diner, with its last day of service on November 27.
More than just a restaurant, Blue Moon Diner became a community hub. In a recent Facebook post, Galgano reflected on the special moments shared there—from being the birthplace of CLAW (Charlottesville Lady Arm Wrestlers) to hosting live music and serving as a backdrop for films and music videos.
Famous for breakfast favorites like towering stacks of pancakes and the savory, melty Huevos BlueMooños, along with classic diner treats like pie slices, shakes, and floats, Blue Moon also offered standout non-alcoholic drinks such as the NoNo Negroni, Sober Storm, and Love on the Pebbled Beach.
Through every coffee poured, song played, and connection made, Blue Moon lived out its mission: to welcome guests, nourish bodies, comfort spirits, and strengthen community through food and music.
After two flavorful years, Umma’s officially closed its doors following its final dinner service on September 21. Celebrated as a safe haven for the LGBTQ+ community and home to unforgettable dance parties (remember that time the bathroom sink came off the wall—but someone left a note and cash to cover it?), Umma’s was more than just a restaurant—it was a place filled with love, connection, and the kind of community that took care of each other.
Stonefield’s Duck Donuts is temporarily closed due to staffing issues. Originating in the Outer Banks, Duck Donuts is renowned for its generous saccharine toppings, held up by donuts.
Now open
While Duck Donuts takes a breather, everyone’s flocking to Sbrocco’s Donuts & Espresso to satisfy their sweet tooth. Opened September 27 in the former Anna’s Pizza spot in Fry’s Spring, Sbrocco’s pairs playful decor—Tiffany-style pendant lights, blue subway tiles, and a bold red spotted wall with a neon “donuts, donuts, donuts” sign perfect for selfies—with a menu worth the hype.
Owner Melissa Sbrocco teamed up with MarieBette Café & Bakery’s Jason Becton and Patrick Evans to round out Charlottesville’s pastry offerings. The menu features both yeast and cake donuts made with MarieBette’s signature brioche, milk bread doughs, and more. Highlights include the crumb bun—a nod to Carlo’s Bakery in Hoboken and a tribute to Jason’s grandmother’s favorite treat. They call their simple vanilla bean-glazed donut “the benchmark for a donut shop,” designed to showcase the quality of their recipes and ingredients. Don’t miss the seasonal offerings, including decadent maple bars.
Milli Coffee Roasters’ old roasting machine has a new master roaster at the helm: Kitty Ashi, known for her successful Thai restaurants across the area.
Camellias Bar & Roastery in the former Milli space takes its name from the flower symbolizing love, desire, and excellence, reflecting the care Ashi pours into every detail of her new cafe. Alongside housemade sourdough, focaccia, and pastries, expect unique offerings like the Ube Croissant, a sweet purple treat topped with a white chocolate and gruyère glaze. The creative, Thai-inspired drinks include the Cha-Choc—a bright orange Thai tea topped with whipped chocolate.
After much anticipation, four pizza-loving brothers—who are not named Leonardo, Donatello, Raphael, or Michelangelo—have finally opened Pi Napo in the former Fry’s Spring Station location.
Italian-trained chef Hunter Baseg ensures that the menu features a DOP-certified Margherita pizza, made with imported flour, cheese, and sauce from Italy, along with a rotating selection of nine other unique pies. The menu rounds out with homemade cannoli and a gelato carousel. Look out, Dr. Ho’s, Lampo, and Slice Versa: These guys are here to compete for a slice of the pie!
Little Manila Resto has officially opened its doors at 814 Cherry Ave., taking over the former Arepas on Wheels location after the Venezuelan restaurant upgraded to a larger space in June. Previously operating out of various locations throughout the week, Little Manila has been serving the community since 2014, and will continue to offer its services for events and private parties.
Some of this, some of that
Lance Lemon and Reggie Leonard, prominent figures on the Virginia wine scene, have teamed up to create something truly unique: The Parallax Project. Known for their passion and dedication to inclusivity, Lance brings his expertise from Richmond-based Penny’s Wineshop, while Reggie champions underrepresented voices in the industry through Oenoverse.
As part of the Common Wealth Crush incubator, they’re crafting two incredible wines, “What’s This” and “What’s That,” showcasing the magic of the same grapes—tannat, chardonel, vidal blanc, and a touch of petit manseng, albariño, and traminette—transformed into red and white varieties.
Why Parallax? Lemon and Leonard utilized the Greek word parallaxis, meaning alteration or change, to represent shifting perspectives both in the wine they’re making and the wine community as a whole. Support their GoFundMe campaign to cover production costs for the first vintage and help bring more diverse winemaking to the table.
Indulge and give back
Do you have $1,815 burning a hole in your pocket? Book your spot at Harvesting Hope this November 8-10 at Keswick Hall, where a weekend of exquisite dining awaits. With proceeds benefiting No Kid Hungry, you’ll indulge in a champagne reception and a six-course dinner at Marigold, prepared by Michelin-starred chef Jean-Georges Vongerichten, with access to the resort’s amenities, including an 18-hole golf course, spa, pool, and fitness center.
Charcoal-roasted chicken has two locations under different names since Al Carbon on Route 29 flew the coop. Photo by Tom McGovern.
New name, same flame
The charcoal-roasted chicken artists in the Route 29 kitchen formerly known as Al Carbon are asking to be called El Tizon. According to owner Claudio Hernandez, “Only the name has changed, not the fine quality food which we have always served and will continue to serve.”
Yelper Duane Z. clears up the confusion: “Someone marked the Google page ‘permanently closed,’ but this is not correct,” they write on the restaurant review site. “The partners had a dispute and split the two restaurants in Charlottesville. The operator of El Tizon has been the main manager since its inception and will continue serving the very best food you’re used to, with new and exciting additions to the menu.”
To further add and/or clear up confusion, the second Al Carbon location at 5th Street Station retains the original name, and handles all online orders for its mouthwatering Peruvian chicken. So, keep calm and pollo on—because the flavors you love aren’t going anywhere. We think.
Top of the Early Mountain
Jon Ruel, a leader from Napa Valley’s Trefethen Family Vineyards is Early Mountain Vineyards’ new president, and he brings a wealth of West Coast experience to Virginia’s wine scene. Ruel’s interest in EMV was sparked during a blind tasting where he sampled the Madison vineyard’s wines alongside Napa Valley selections. “I believe that this pioneering region, the talented team, and the unique terroir at Early Mountain have all the qualities to produce wines and experiences that can break through with wine-loving consumers worldwide,” Ruel said in a press release.
Ruel will make a sublime pairing with winemaker Maya Hood White, who was recently nominated for Winemaker of the Year by Wine Enthusiast Magazine and whose Quaker Run chardonnay was named one of the Top 100 Wines of the USA by wine critic James Suckling.
Sip and support
The first rule of wine club? Talk about wine club! Eastwood Farm & Winery, a women-owned, multi-generational winery and innovative wine incubator is excited to introduce the Winemakers Wine Club. Members will receive four quarterly shipments and exclusive perks like guided tastings. Choose from mixed, all red, or all white wines at sign up. If you’re a killjoy and don’t like bubbles, you can opt out of sparkling wines via email.
The club supports Eastwood’s Barrels & Tanks winemaker incubator, championing the future of Virginia wine. And don’t miss each allocation’s Tasha’s Pick, which features selections from seed-stage winemaker Tasha Durrett. Her own creations are coming soon!
Restaurantarama
With several leases expiring and the challenge of finding the right fit for the food hall vibe, Dairy Market bid farewell to Citizen Burger Stand, 434th Street, Al Basha, Grn Burger, and South and Central.
Opening soon are Currylicious, serving up Nepalese and Indian street food, and Sizzle Shack, a new burger spot. With two burger counters leaving (plus Bach, see below), what’s going to make Sizzle Shack sizzle? Sample it and email us your dining feedback.
Additionally, the market is prepping for a smoothie spot, a coffee-shop-and-bakery combo, and an unnamed diner-tainment venue with games such as pool and darts. More good news: free parking.
Kylie Britt and Tiffany Nguyen welcome you to Ethos Wine & Tea. Sip a diverse selection of natural, local, and innovative wines including Britt’s top Shenandoah Valley cab franc and riesling. For those who prefer tea, Nguyen’s favorite genmaicha provides a nutty, bright flavor whether served hot or iced. Complement your drinks with panini on Cou Cou Rachou English muffins and a variety of desserts from Splendora’s.
South Paddock Winery, part of Whitehall Farm’s expansive 310 acres within the Monticello AVA, celebrated a soft opening on August 10. This all-season venue features a vineyard producing cabernet franc, petit verdot, and chardonnay, and also equestrian experiences with Rock Branch Horse and Cattle, which operates the Whitehall Stable.
After a dramatic start involving alleged arson that damaged their Vocelli Pizza, Kellie and Brian Washington rebounded swiftly by opening Roux St. Cafe in the Woodbrook Shopping Center in August. This new eatery serves made-from-scratch Cajun Creole cuisine and caused Redditor WHSRWizard to rave, “This is what the Good Lord intended when he invented shrimp and grits.”
Diilishus Fish & Chik’n will bring soul food to the former Mel’s Cafe location, which closed following owner Mel Walker’s passing in May. Cathy and D Jones are set to open the doors of their Black-owned business in early October, offering a menu of Southern comfort foods.
Burger Bach at Stonefield hosted its final Happy Hour on the Lawn on August 31 before shutting down in early September. The Short Pump location has also closed, directing customers to its remaining Carytown, Midlothian, and Durham, North Carolina, spots.
Lumberjacks, lagers, and lederhosen
On October 4, Devils Backbone Brewing Company moves its Oktoberfest to The Backyard in Charlottesville, where festivities include stein-hoisting contests, a two-pound pretzel-eating contest and live music. Feast on classic fare like smoked Vienna Lager brats with braised kraut and Vienna Lager beer mustard on a toasted bun. Prost!
Fall food trucks line up at Carter Mountain Orchard though mid-November. Check the website for details. Photo by Martyn Kuyle.
It’s crazy that I worked at Monticello for seven years but never visited Carter Mountain Orchard until recently. I’ve had the apple cider donuts (worth the hype), but haven’t gone apple picking or to an event there. As the weather cools and the call of pumpkin-spice everything drifts to us on the autumn breeze, it seemed like a good time to check out the orchard. My original plan was to dig in at a Fall Food Truck event, but instead I caught one of the season’s last Thursday Evening Sunset Series shows, which also feature offerings from food trucks, plus live music.
Upon arrival, I remembered why I’d never gone to a big gathering at Carter Mountain: my intense dislike of large crowds. Don’t get me wrong, the vast majority of folks in attendance were having a lovely time. I’m an ambivert, meaning I’ve got both extroverted and introverted traits. As I’ve entered my midlife renaissance (read: crisis), I’ve realized more and more that I refuel with alone time and that crowds are not for me. Despite my social anxiety, I enjoyed a delicious meal along with a view that will only get more dazzling in the coming weeks as the fall colors grace the mountains yet again.—Kristie Smeltzer
What
Sampling food truck fare at Carter Mountain Orchard.
Why
Because enjoying a delicious meal without having to do dishes is awesome.
How It Went
Great—it’s hard to go wrong with ooey-gooey melted cheese. The view: a bonus.
The drive into the orchard from the Route 53 entrance follows a winding road that requires an attentive driver. If you’re visiting for a boozy event, I recommend using a rideshare app or having a trusted designated driver in your party. The path in creates a sense of arrival, of leaving the world behind as nature surrounds you. When I arrived, cars were waiting in a long line to get to the parking area.
Once parked, I noticed the entrance buzzing with activity. If you like that Fridays After Five feel, you likely love the Thursday Evening Sunset Series. The last one is on September 26, but the series resumes in the spring.
Weekend visits to Carter Mountain during the busy apple-picking season require a ticket for entry, but on weekdays, folks can enjoy the fall food trucks and views between 11am and 3pm without a ticket (looking at you, introverts). The orchard’s country store and bakery offer picked fruit, plus a range of snacking goodies.
At the food truck area, I beelined straight for Raclette on the Run. I’d heard great things about the vendor and I was hangry. Raclette is a Swiss cheese usually served by heating it and scraping off the delicious melty bits to use in dishes. As I stood in line surrounded by jovial UVA students wearing sundresses and cowboy boots, I felt a little ashamed of my enthusiasm watching the cheese porn as the truck’s servers scraped hot raclette off a half-wheel of cheese. I thoroughly enjoyed The Classic, made with Vermont cheddar on hearty white bread with bacon. All the food truck’s sandwiches come with crunchy, salty, delicious tater tots. Yum!
Virginia Women in Wine, a new organization of wine professionals led by Nancy Bauer, finds answers through community. VWW is dedicated to creating the change, support, and resources necessary for women in the Virginia wine industry to thrive. Supplied photo.
The journey to establish Virginia Women in Wine began five years ago with a series of informal get-togethers spearheaded by food and travel writer Nancy Bauer. The gatherings of women who shared a passion for Virginia’s wine industry but found themselves unfamiliar with, or disconnected from, one another grew, and Bauer remembers the moment when the potential for something greater became clear to her. It was during discussions about challenges facing the industry that it dawned on her that “all the answers were in the room.”
The idea that their informal network should be formalized into a nonprofit entity soon emerged. “It became kind of a running joke,” Bauer says. “Shannon [Horton of Horton Vineyards] would always yell across the room, ‘Nancy, you really need to turn this into a 501(c)(3),’ and I’d yell back, ‘Shannon, you have fun with that.’”
On August 6, Virginia Women in Wine, led by Bauer as the organization’s first president, attracted more than 160 attendees for its launch at Eastwood Farm Winery. The event underscores the excitement and support for empowering women in Virginia’s growing wine industry through innovative media and marketing strategies, community-building, networking, leadership development, and promoting career advancement and equity.
Ultimately, a lunch meeting with Horton and Megan Hereford, co-owner of Stuart, Virginia-based Daring Wine & Cider Co., convinced Bauer to move forward. She drafted a grant proposal for the Virginia Wine Board. The proposal was not funded, but it did spark the formation of a dedicated group of women.
“I invited all the women who had ever been to one of our dinners or showed any interest in the idea to put their names on the proposal—50 women signed,” Bauer recalls. This list became the foundation of the organization’s inaugural board, which includes 14 members supported by an additional nine committee members and volunteers.
Bauer estimates that 6,000 or more women are employed in the Virginia wine industry and recognizes that they face some unique challenges. As VWW interviewed individuals to develop an upcoming white paper, issues such as pay inequity, lack of respect, and equipment not designed for women emerged. Additionally, child-care challenges are significant, especially during back to school time, which coincides with the start of grape harvest.
Stephanie Pence, co-owner of Brix & Columns Vineyard in McGaheysville, highlights some of these unique challenges, noting that physical size and strength can sometimes require creative workarounds. She says there is often a reaction of surprise when she’s seen driving her tractor, sometimes in a dress, or arriving to unload pallets from a truck. “I’ve received comments like, ‘I thought you were getting your husband to unload this,’” she recalls. For Pence, such moments underscore the importance of community among women in the industry, for bonding and for problem-solving.
This sentiment is echoed by Seidah Armstrong, owner of Unionville’s Sweet Vines Farm Winery, who says, “I love the fact that VWW is essentially saying, ‘Hey, we see you and we support you!’” She notes that there are often isolated parts of the profession where collaboration is limited. VWW can reduce these workplace silos to foster more connection and resources.
“As a former K-12 administrator, I see continuing education opportunities as a huge challenge for women in the industry,” says Armstrong. “VWW will work to make educational opportunities available for women as they navigate key Virginia-specific issues such as the impact of introducing new varietals or working on creative ways to grow tourism and clientele.”
Athena Eastwood, owner of Eastwood Farm and Winery, emphasizes the significance of representation at all levels, including leadership. “I think it’s important for people to be able to look out and see faces like theirs doing the things they dream of doing,” says Eastwood. “It makes it easier to imagine that you can do it too. When you are a woman just getting started, whether you are working in the cellar or serving on a board for the first time, having another woman in the room or at the table with you can be invaluable.”
Reflecting on the importance of formally organizing as a group, Bauer notes, “This board has reminded me how much more you can get done when you work together.” Admitting that she is “smitten” with the new challenge, she finds the prospect that Virginia Women in Wine might outlast her “pretty exciting.”
For more information or to become a member, visit virginiawomeninwine.com.
