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Culture Living

Small Bites: The plantain truth, turkey takeouts, and more from the market

South by north

Guajiros Miami Eatery is on the move from its Woodbrook location to 817 W. Main St., the former home of Parallel 38. Look forward to authentic Cuban and Latin American dishes such as pressed sandwiches, Venezuelan empanadas, and lots of plantains, plus a hearty breakfast menu that’s served all day. Order ahead at guajiros.net or call 465-2108.

Butchering with Boo

If your dream date includes butchery, cookery, and a distinct lack of tomfoolery, hold on to your hats (and knives). JM Stock Provisions on West Main recently announced the return of its pig butchering classes, where you’ll learn to break down a whole pig, and put it all on the table. Tickets, sold in pairs, cost $200 per couple. Next class is December 2.

Zoomsgiving

With the COVID-19 pandemic still raging, it looks like we’re going to have to get together apart for Thanksgiving this year. So who’s gonna make the gravy? Lucky for us, several area restaurants are offering prepared, take ‘n’ bake meals. Boar’s Head Inn is cooking up Thanksgiving dinners for $25 each; The Ivy Inn’s takeout turkey meal for two goes for $100; and Feast! gives you “everything but the bird” for around $75, with vegetarian alternatives available. The Catering Outfit fills its Thanksgiving food box with a heritage black turkey plus traditional favorites, feeding four for $225. The Blue Ridge Café is serving up four-courses to go, as well as in-house dinner reservations from noon-4pm on Thanksgiving Day. And Moe’s BBQ will smoke a turkey and spiral you a ham, along with other catering options, at its two locations.

Dairy buzz

Dairy Market announced several new tenants: Bee Conscious Baking Company’s Alexis and Patrick Strasser purchased their 24-acre Goochland farm in 2019, and say their first storefront will focus on sustainability and conscious eating. From The Wine Guild of Charlottesville comes Springhouse Sundries, a hub for wine, beer, and food pairings. And Little Manila food truck chef Fernando Dizon will dish up homemade Filipino specialties at Manila Street, where you can dig into spring rolls, pork belly, and pancit noodles—recipes that have been passed down through generations to find us here in Charlottesville. Dairy Market is slated to open before year’s end, with hours from 8am-9pm on weekdays, and 8am-10pm on weekends.

Categories
Living

Old Mill Room gets modern makeover

By Erin O’Hare and Sam Padgett

After a special dinner service on Wednesday, January 31, the Old Mill Room at the Boar’s Head Inn will close for a major renovation, the first since the restaurant opened in 1965.

The old wooden beams and hardwood floors will remain, says Boar’s Head Resort marketing and communications manager Joe Hanning, but the rest of the space will undergo a redesign, complete with new seating and a modern atmosphere inspired by the existing Old Mill Room, says Hanning. New design elements will include a glass-backed bar between the current restaurant and bistro spaces.

Renovations will begin February 1 and should wrap up in September of this year, says Hanning, but guests at the inn won’t be without an on-site restaurant: There are two other recently renovated places to eat, Racquet’s Restaurant inside the fitness club, and the Birdwood Grill near the golf course. And while the new restaurant will look a bit different, the revised menu “won’t be too far-fetched from what it is now,” Hanning says—it’ll still be fine dining.

Executive chef Dale Ford, who has been with the Boar’s Head Inn since December 2016, has planned a special farewell dinner, Feast of Five Forks, for January 31 (tickets are $95 and can be purchased online). The Old Mill Room has been “the grand dame of dining rooms in Charlottesville” for decades, says Ford, and with this prix-fixe dinner, he wanted to pay homage to the restaurant’s history. Ford and other resort staff gathered old Old Mill Room menus, including the very first menu from 1965, and researched how various dishes would have been served at the time. Ford, who grew up on the Florida/Georgia coast, says he’s especially excited about cooking a stuffed prawn dish that was a menu staple for almost a decade.

Big changes at Bang!

Travis Burgess is the new head chef at Bang!, but he’s no stranger to the Asian tapas restaurant: He started working there 10 years ago, when he was 14, washing dishes.

And if his last name sounds familiar, that’s because Travis is the son of Bang! co-owner Tim Burgess.

Travis Burgess. Photo by Eze Amos

Travis took over the kitchen at Bang! earlier this month, and he’s changed about half the menu, which is still Asian tapas, still priced between $4 and $14 per small plate, and still heavy on the veggies. He’s kept longtime Bang! favorites like the kale tortellini and the goat cheese dumplings, and replaced some less-ordered dishes with new ones, including carrots cooked in a cast-iron pan and topped with cashew cream sauce and nori seasoning and an egg noodle and charred eggplant plate. There’s also a dish that Tim thought up: a vegan pastrami-style sandwich made with beets and turmeric sauerkraut.

Travis, who cooked at Trummer’s On Main in Clifton before moving to Charleston, South Carolina, to cook at upscale bistro-style Southern food restaurant Fig, most recently worked as a bread baker at Butcher & Bee in Charleston. And in his quest to incorporate bread into an Asian menu, he’s introduced three kinds of steam buns to Bang!: fried chicken, beef shoulder and king oyster mushroom with broccoli kimchi.

Eater’s digest

Tilman’s, the wine-and-cheese specialty shop on the Downtown Mall, will begin a series of weekly tasting events that will run through March. The first in the series, a wine-and-cheese pairing, costs $30 (paid in advance), and will take place at the shop at 6:30pm on Wednesday, January 24. Tilman’s co-owner Derek Mansfield says future tastings will include a wine-and-chocolate and cider-and-cheese pairing, among others.

According to a note posted on the door of The Nook, the diner is closed until February. And windows are brown-papered up, so we can’t see what’s going on in there.

On Tuesday, January 30, wine journalist, critic and teacher Steven Spurrier, who helped legitimize the California wine scene in the 1970s, will host a five-course wine dinner at Veritas Vineyard & Winery in Afton. Each course will be paired with a Spurrier-selected wine, and he plans to share plenty of stories from his 50 years in the industry. Tickets for the dinner are $165, and can be purchased at the Virginia Wine Academy’s website.

Categories
Living

Insane workout creates community

I was driven to Insanity by my wife. “I don’t know,” she said in all seriousness, “there’s just something about it that I think you might like.” I thought she knew me better. Exactly which part of a high-intensity workout was I going to enjoy? Don’t get me wrong; I’ve never had anything against people who exercise regularly, and many of my friends do, although none of them are my best friends. This, combined with my general lack of self-discipline and inability to stick with things, resigned me to the fact that this would be yet one more failed attempt at self-improvement. Tori said, “I think you’re really going to like the instructor.”

Insanity, a maximum interval training regimen developed by fitness guru Shaun T., is offered at the Boar’s Head Inn Sports Club five times a week. I had joined the club in the hope that because my office door is less than a three-minute walk away, I would surely go regularly. Alas, it served largely as an expensive steam room, summertime lounge pool and an ever-present reminder of my deeply flawed self.

Then I tried Insanity—and met Micah Spry.

Immediately on entering the training room you notice the surprising range of age and athleticism of the participants, from those in their 50s or 60s to enviably fit undergrads and even a high school student or two. All of these different people are chatting away and greeting one another with hugs. Everyone seems strangely happy to be there. Suddenly—with a blast of dance beats and a bullhorn—the most athletic person I have ever seen explodes through the door with a big grin, literally bouncing from person to person, greeting each one by name, and giving him or her a spirited high five (I mean, who high fives?). When he reaches what has since become my perennial spot in the back right corner of the room, he looks me directly in the eye and says, “I’m glad you’re here.”

The aptly named Micah Spry grew up in rural Manning, South Carolina, the only child of Ruth Spry, a single mom who worked in the local Campbell’s Soup factory and raised him with the help of extended family and his godmother, Laura. His physical gifts quickly became apparent, but it was not until his junior year in high school that he ever formally competed.

“I used to just run all the time. I kind of had this Forrest Gump thing going,” Spry recalls. “So, one day my friend Bill Johnson said, ‘Dude, you’re fast. You should go out for track.’ I didn’t really know what I was doing. Basically my thing was to be out in front with everyone else behind me. That was my goal.”

Spry’s strategy worked with stunning results, as he rose from obscurity to become the South Carolina state champion in both the long jump and 100 meters, which he could run in 10.4 seconds. Usain Bolt won Olympic Gold in Rio last summer by running little more than a half second faster, with a time of 9.81 seconds.

Spry received a full athletic scholarship to Shaw University, a small school in North Carolina. A series of injuries hampered his college track career, so he turned his attention fully to his studies, majoring in therapeutic recreation and physical education. After graduation, Spry returned to South Carolina, but finding few opportunities there, he joined the Army in 2001 at the age of 27.

“My mom couldn’t understand why I would sign up when I already had a degree. But I figured that I’d spend a few years in Germany, or maybe South Korea, and then get out.” But everything changed on September 11, 2001—Spry’s 28th birthday—and before long, he was on a plane to Afghanistan.

Spry returned to the U.S. in 2007, after serving two tours in Afghanistan and Iraq. After a month back home he told his mom he was moving to Charlottesville, where his cousins, George and Gary, owned a catering business. Once here, Spry began to realize he was carrying more baggage than he thought.

“I had a lot to deal with when I got back, but in many ways I didn’t acknowledge what was going on,” he says. “I came to understand that I was dealing with PTSD, but I didn’t really know it and hadn’t heard much about it, so I wasn’t running to the V.A. But I started finding myself doing things that I knew weren’t quite right. It was affecting my relationships, my work, my behavior.” Eventually Spry sought and received help for PTSD, and became deeply involved in the Wounded Warrior Project.

He came to the Boar’s Head as a facility attendant, stocking towels and doing general locker room maintenance. Soon he was working with kids in the rec room, and the staff was impressed not only by his physical gifts but also by his enthusiasm and remarkable interpersonal skills. He was invited to obtain certification in a new exercise regimen called Insanity, and there he found his calling. Insanity is designed to bring the heart rate up for intense short periods, followed immediately by a quick recovery. Divided into four “blocks,” the workout alternately focuses on plyometrics, strength and stability, agility and coordination, and abs and core. There’s a science behind it, but if you talk to anyone in the class, the conversation moves quickly from the workout itself to the sense of community in the room.

“It’s changed my life, and it’s all a testament to Micah,” says Nellie Crowder, a dentist who has faithfully attended the class for nearly a year. “It’s like you can’t imagine yourself not doing it—it hurts so good, I guess you could say.” Crowder has even shortened vacations so she doesn’t miss a class.

Spry laughs when asked if he is aware of the impact he has on others: “I tend to downplay it, but yes, I do realize I’m helping people. When people show up to class that’s my evidence that I’m making a difference. And when I hear people telling me that they’re planning vacations, kids’ activities, etc. around the class? That’s something I never would have expected.”

Spry spends his evenings prepping and planning for classes, and even sets his own curfew—he wants to make sure his students “get 110 percent” from him.

“And really, I think I get as much or more from them than they get from me,” he says. “Insanity keeps me sane, I guess you could say.”

Contact Jon Lohman at living@c-ville.com.