Categories
Coronavirus News

Tough call: Some local businesses reopen, while others hold off

On Friday, May 15, a number of Virginia businesses got the green light to reopen (with restrictions), as part of Phase One of Governor Ralph Northam’s plan. But locally, response has been mixed, with some establishments instituting new safety measures to bring in badly needed customers, while others stay shut for now. Though the number of positive COVID-19 tests and hospitalizations in the state have declined over the past two weeks, there has been at least one new reported case of the virus almost every day for the past two weeks in the Charlottesville area.

Under Northam’s plan, restaurants with outdoor seating (along with places of worship) can reopen at 50 percent capacity. With its ample outdoor space, Three Notch’d Brewing Company is in a position to be a “leader in the community in setting a really high standard for what [reopening] should look like in our industry,” says president Scott Roth.

“We’ve really been preparing to do this for eight weeks. We’ve had a gloves-and-mask policy since March, and have required that our employees do daily wellness checks and screenings,” Roth adds. “[We’ve] been able to secure hand sanitizer to put on every table…[and] have 40-something-odd seats spaced appropriately on the patio,” among other health and safety measures.

In-person sales are vital to local craft breweries and wineries, and many have taken the opportunity to reopen. Random Row and Decipher Brewing have implemented policies similar to those at Three Notch’d, while Devils Backbone and Starr Hill are also requiring reservations and asking patrons to wear face coverings when not seated at their table. Champion Brewing announced its two locations will remain closed except for takeout and delivery, while it “continues developing plans for safe outdoor seating.”

Some wineries, like Keswick and Veritas, are also requiring reservations, while Knight’s Gambit allows walk-ins.

Multiple local restaurants have opened up their outdoor seating too, such as Ace Biscuit & Barbecue, The Lazy Parrot, and Martin’s Grill.

Under Phase One, non-essential retail is also allowed to open at 50 percent capacity, and several local retailers are now allowing limited in-person shopping. Customers can schedule a private shopping appointment at downtown boutiques Darling and Arsenic and Old Lace Vintage, as well as at The Artful Lodger and Lynne Goldman Elements. They can also shop (without an appointment) at certain stores, like Mincer’s at Stonefield, which is allowing no more than six customers inside at a time, and is requiring all customers and employees to wear masks.

Following state guidelines, some nail salons, hairdressers, and other personal grooming businesses across town have opened up by appointment only, including Boom Boom Nail and Waxing Lounge, His Image Barber Shop & Natural Hair Studio, and Hazel Beauty Bar. While restrictions vary at each establishment, all customers and employees are required to wear face masks at all times, forbidding services (such as lip waxing) that require removal of masks.

Despite all of these reopenings, dozens of other local businesses have decided to stick with contactless curbside pickup and delivery for now, citing health and safety concerns.

“Some of you may ask what it will take for us to reconsider and open our doors again. Again, in all honesty, we’re not quite sure. Certainly, a much more robust testing and contact tracing policy by our state and country,” said Ragged Mountain Running Shop in a May 12 Facebook post. “Beyond that, the emergence of more effective treatment options, widespread antibody testing, and on the distant horizon, a vaccine.”

While a couple of restaurants on the Downtown Mall, such as Vita Nova and Taste of India, have opened up their patios, many have decided to hold off—including Draft Taproom, The Whiskey Jar, Ten, The Fitzroy, The Pie Chest, The Alley Light, Citizen Burger Bar, and Zocalo.

Some, like Citizen Burger, pointed out that the mall is not the ideal location for safe outdoor seating. Though tables can be spaced at least six feet apart, restaurants have a limited amount of patio space available. Mall pedestrians are also able to walk right next to the patios, making it potentially more difficult to enforce social distancing guidelines.

Brooke Fossett, owner of The Brow House, has also decided not to reopen under Phase One, because she and her employees did not feel it was safe to do so.

“We literally touch people’s faces,” she says. “Salons and spas should not have been in Phase One. I know how bad some of them—and us—are struggling, and I wish that there was more support from the government for our industry.”

Hairstylist Claibourne Nesmith, who will not be opening her salon, The Honeycomb, until Phase Two, also thinks that personal grooming businesses should not be open now, and were thrown into Phase One “to appease people,” she says.

“Right now we don’t have adequate access to PPE…We don’t even have Barbicide or reusable tools that they are requiring for us to have,” says Nesmith. “If we’re getting all these requirements to be this careful, it kind of sounds like we’re not ready to go back.”

And under the state’s restrictions, those in the personal grooming industry who do go back to work will not be able to make much money, due to their limited amount of appointments (and tips), says Nesmith, who is currently advocating with others for partial unemployment benefits for employees who rely on tips (including waiters).

“This is just above our pay grade,” she says.

Categories
Living

Liquid gold: Local cidery and coffee roaster garner national awards

On Friday, January 17, Albemarle CiderWorks and Mudhouse Coffee Roasters scored top honors in the 2020 Good Food Awards in San Francisco. Among more than 2,000 entrants, the cidery and coffee producer were regional (South) winners in their respective categories—ACW for its Harrison cider, and Mudhouse for its Geisha Moras Negras roast. Bestowed annually by the creators of Slow Food Nations, the awards recognize “players in the food system who are driving towards tasty, authentic, and responsible food in order to humanize and reform our American food culture.”

Albemarle CiderWorks’ Harrison cider took top regional (South) honors at the annual Good Foods Awards in San Francisco. Photo: Courtesy Albemarle CiderWorks

As the name suggests, the ACW cider is made from the Harrison apple, an 18th-century variety that fell out of use and was thought to be extinct until its rediscovery in the late 1970s. Years later, ACW’s Thomas Burford became the first contemporary orchardist to cultivate the yellow, black-speckled Harrison, and today it is widely grown and popular among cider makers (but too ugly for supermarket sales).

The story of Mudhouse’s award winner begins in 1960, when the Geisha coffee variety was introduced in Panama. Mudhouse sources its beans from a third-generation family farm there. Grown at an altitude of about 5,400 feet, the fruit is hand-picked by migrant laborers from the Ngäbe-Buglé indigenous region, and it is quite precious. Eight ounces of Mudhouse’s Moras Negras will set you back $75. That’s more than most of us would be willing to pay. But at the 2006 Best of Panama event, an executive from Vermont’s Green Mountain Coffee remarked, “I am the least religious person here and when I tasted this coffee I saw the face of God in a cup.”

If you’re into that sort of thing, you can buy the stuff at mudhouse.com.

Speaking of awards…

Five local vineyards wowed the judges at the 2020 San Francisco Chronicle Wine Competition, securing prestigious awards and doing the Monticello American Viticultural Area proud. Jefferson and Barboursville vineyards, Veritas Vineyard & Winery, and Trump Winery earned Double Gold designations for five wines, and newcomer Hark Vineyards was the only Best in Class winner from Virginia, singled out in the classic packaging category for its 2017 chardonnay label design. The Chronicle’s annual event is the largest in North America, drawing 6,700 entries from 1,000 wineries this year. Judges dole out Double Gold medals sparingly but found worthy recipients in the Jefferson Vineyards 2018 viognier, Barboursville’s 2018 vermentino, and Trump Winery’s 2016 meritage (a red blend consisting primarily of cabernet franc). Veritas nabbed two double-golds for cabernet franc bottlings, the 2017 reserve and 2017 standard in the $40-and-over and under-$30 categories, respectively.

This is nuts!

Sorry, fans of dairy alternatives like soy and almond milk, you may have to adapt to new terminology. A bill just cleared the Virginia House Agriculture Subcommittee defining milk as “the lacteal secretion, practically free of colostrum, obtained by the complete milking of a healthy hooved mammal.” The measure is intended to protect the commonwealth’s dairy industry from the surge in popularity of plant-based “milk” products. The legislation is moooving up the lawmaking food chain for further consideration.

Munch madness

C-VILLE’s Restaurant Week 2020 kicks off Friday, January 24, with 40 restaurants offering three-course meals for $29 or $39 (plus tax and a huge tip, please)—and presenting some tantalizing dishes. We’ve got our hungry little eyes on a few, including: Little Star’s seared rockfish with escarole, chipotle, manchego, and pimento fundito; Fleurie’s pan-roasted Polyface Farm chicken with braised cabbage and bacon; Kama’s grilled Virginia oysters with uni butter; 1799 at The Clifton’s rainbow trout with sweet potato, kale, and orange emulsion; Three Notch’d’s truffled mushroom ragout with potato gnocchi, vegetarian bordelaise, baked kale, and pecorino; and to top things off, Common House (aka Vinegar Hall)’s buttermilk panna cotta with persimmon jam. A portion of the proceeds benefit the Blue Ridge Area Food Bank, so eat up!

Bird is the word

Bowerbird Bakeshop, that is. The team behind the City Market stalwart recently announced a brick-and-mortar location at the Tenth Street Warehouses this spring. On Monday, co-owners Earl Vallery and Maria Niechwiadowicz surpassed their $5,555 GoFundMe target (by about $500) to defray part of the $70,000 start-up costs. Ten percent of all donations above the goal benefit City of Promise, the nonprofit working to empower underserved populations in Charlottesville.

Movin’ on up

It’s last call at Ace Biscuit & BBQ’s Henry Street location. The charming storefront next to Vitae Spirits will close on January 26 as the kings of carbo-loading move to bigger digs at 600 Concord Ave., just a couple of blocks away. No opening date at the new location has been announced.

Plus ça change

Less than a year after taking the helm at Gordonsville’s Rochambeau, Michelin-starred chef Bernard Guillot has returned to France, citing personal reasons. But the restaurant won’t miss a beat, as Jean-Louis and Karen Dumonet step in to fill the void in early February. The couple met long ago at cooking school in Paris and have been collaborating on restaurants all over the world for 35-plus years. Their latest project, Dumonet, was a popular French bistro in Brooklyn.

It’s mai-tai o’clock somewhere

Now that it’s actually cold outside, Brasserie Saison is hosting a Tropical Tiki Getaway so you can mind-trip to a warm, sandy beach. The intimate downstairs Coat Room will be decorated like a luau (we see a fake palm tree in our future) and paper-umbrella cocktails will be served. Wear your Hawaiian shirts and flip-flops. 6-10pm, Thursday, January 30. 111 E. Main St., Downtown Mall, 202-7027, brasseriesaison.net.

Categories
Weddings

Brew-nique engagement: A custom beer takes personalization to the next Notch

The rolling hills of Albemarle, the verdant pavilions of UVA, the lush vines of neighboring wineries—there’s no end to the picturesque backdrops for your engagement photos. But we love a couple who thinks outside the box. Take it from Danielle Peacock and Josh Laseter, who shot their engagement session at Three Notch’d Brewing Company—while creating an exclusive beer for their wedding.

“When we first started dating, we spent a lot of time there with our dog, playing board games, having birthday parties, or having a brew over dinner,” says Peacock. “We love Three Notch’d, so when we got engaged, we knew we wanted to figure out a way to incorporate them.” When the brewery’s events coordinator suggested creating a custom beer with brewmaster Dave Warwick, the couple couldn’t say no.

The process started over dinner with Warwick (“at Three Notch’d, of course,” says Peacock) to discuss the type of beer the couple wanted and some ideas for the name. They also suggested this serve as their engagement session with photographer Matt Schmachtenberg.

Ultimately, the pair came up with a dry-hopped pale ale that they call Will You?, named for Wyoming (WY), where Laseter popped the question. Warwick let them be as involved as they wanted, and they ended up participating in every part of the process. As for cost, says Peacock, after brewing the beer, Three Notch’d distributed it directly to the wedding venue, so the couple paid for it as they would have with any other beverage.

Peacock and Laseter served it at their Clifton wedding a month later, and filled as many growlers as they could to give away as gifts and save it as long as possible. The rest went on tap at the brewery the Monday after their wedding.

No surprise here: “We made sure to stop by on our way back from our honeymoon to snap a picture of our brew on the menu and have a glass,” Peacock says.

Categories
Living

On to greener pastures?

Was it really only a year ago that Timbercreek Market in the old Coca-Cola building on Preston Avenue was revamped, split into a retail farm store on one end and Back 40, the farm-to-fork restaurant manned by chef Tucker Yoder, on the other? Both spots have closed, and there’s no word yet on what’s next for owners and sustainable farmers Zach and Sara Miller or Yoder.

“Back 40 was a project that I felt deeply committed to and I am sorry to see it go,” Yoder says, adding, “I can’t wait to get back behind the stoves and make great food with great local products.”

In the meantime, Yoder, a lifelong cyclist, is gearing up for a big bike ride: He’ll bike 300 miles over three days in September for the 2018 Chefs Cycle: No Kid Hungry ride.

“I was approached by [acclaimed Napa Valley chef] Philip Tessier about forming a team to tackle the 300-mile Charlottesville ride,” says Yoder. “Knowing a bit about the organization and their goals, I felt like it was a no-brainer for me to want to help out this organization in any way I could, so the first logical step was to sign up for the ride. We hope to organize a dinner or two in the coming months.”

Rise and shine

The Pie Chest’s Rachel Pennington will spend the upcoming weekend at Flavored Nation in Columbus, Ohio. The annual event is an expo-style festival in which attendees purchase tickets to sample iconic dishes from all 50 U.S. states.

Pennington’s scrumptious ham biscuit—which has a loyal following at The Whiskey Jar—was selected to represent Virginia at this year’s expo.

“I was honored! I put a lot of work into perfecting my biscuit after the Jar hired me in 2012,” says Pennington. “Much of it comes down to the flour we use—we purchase it locally milled in Ashland [from Patrick Henry at Byrd Mill]. I think it’s a perfect complement to a slice of Kite’s ham.”

More Mochiko, please

Plans are underway for Riki Tanabe’s popular Mochiko Hawaiian food stall at City Market to have a more permanent home at The Yard at 5th Street Station. Tanabe, a native Hawaiian who worked as a pastry chef at Albemarle Baking Company for 17 years before returning to his gustatory roots, says the time was right for the business expansion.

“I’ve been seeing the popularity of the food I grew up with taking over the West Coast and parts of the Northeast, and I realized there was nothing here, so I thought maybe there was interest,” says Tanabe.

Customer demand for a storefront nudged Tanabe along, and he plans to design the primarily takeout shop like an authentic Hawaiian deli. He eventually plans to include popular Hawaiian deserts as well, such as malasada (Portuguese fried donuts), lilikoi (passionflower) cream pie, and coconut chocolate cream pie.

Tanabe expects the restaurant to be open by wintertime, and will serve lunches and dinners. He says the plate lunch—a classic Hawaiian meal that harkens back to the 1970s, when food trucks delivered to construction sites—consisting of a serving dish with meat, rice, vegetable, and a side of Hawaiian macaroni salad, will be the mainstay of the restaurant.

A welcome return

The Villa Diner has hung up its shingle at a new spot, having moved when UVA took over the property where the restaurant previously stood. The popular breakfast and lunch spot re-opened mid-June in the busy Emmet Street North corridor, in the former Royal Indian restaurant location at 1250 Emmet St. N.

“We love our new location,” says Ken Beachley, who owns the restaurant with his wife, Jennifer. “It’s been very convenient for our regular customers and we’ve seen a lot of new faces.”

A tart farewell

With the Monticello Dairy Building facing redevelopment this fall, Three Notch’d Brewing Company ended its five-year run on Grady Avenue on July 29. After the brewery moved most of its operations to IX Art Park last year, the space became Three Notch’d Sour House, which focused on funkier beers that aren’t always easy to brew alongside other types of beer.

But lovers of sour beer, have no fear: Three Notch’d brewmaster Dave Warwick promises that his most popular sours will still be available at the IX location.

Categories
Living

Pho 3 Pho opens off 29 North

By Jenny Gardiner and Sam Padgett
eatdrink@c-ville.com

You’ve gotta give John Dinh, owner of Charlottesville’s newest Vietnamese restaurant, major props for his clever restaurant moniker: Pho 3 Pho.

In case you didn’t know, “pho” is pronounced “pha,” as in do-re-me-fa-so-la-ti-do. Dinh credits the name, which echoes our local 434 area code, to his brother James.

Pho 3 Pho, which opened June 12 in Rivanna Plaza, the small strip mall abutting the AMF Kegler’s Lanes bowling alley on 29 North, is the realization of a long-held dream by Dinh, whose wife, Julie, owns two nail salons in town. Born in Vietnam but raised in Charlottesville, Dinh, who’s lived in the area for 20 years and attended Albemarle High School before graduating from William Monroe High School in Greene County, has always loved to cook.

“This is my goal, my dream, something I’ve always wanted to do, and nails just happened to come first, somehow—I have no clue how,” he says.

While the venue, formerly a sports bar, has a fully stocked bar and 20 different craft beers, the focus here is on pho, a popular traditional Vietnamese noodle soup made with slow-cooked beef stock that Dinh says is “the backbone of every Vietnamese restaurant. If [the pho’s] not good, then you should walk out.”

Childhood memories inform Dinh’s love of the soup—his family attended church in Richmond, where there is a large Vietnamese community, and ate it each Sunday.

Years of trial and error have gone into Dinh’s broth recipe, leading to the fragrant aromas wafting from the kitchen.

“The beef simmers for eight to 10 hours and is served hot,” he says. “It’s simmering all the time.” They make 100 quarts of the stuff a day, and there are plenty of pho options here, including sliced beef, meatball, brisket, chicken or a combination. Pho 3 Pho dishes cost between $3.50 for an appetizer and $12.50 for a large combination pho.

But Dinh is unequivocal about his favorite Pho 3 Pho dish: spicy beef noodle. “It’s different from pho,” he says. “It’s rich, a little bit sweet, a little bit sour, a good blend of different tastes. It’s strong, a bit spicy—I can’t make it mild, so don’t ask.”

Beneficial brew

For the past three years, Virginia breweries have come together to raise money for the Cystic Fibrosis Foundation the best way they know how—selling beer—and Three Notch’d Brewery’s 65 Roses beer was made specifically to benefit charity, with $1 of every 65 Roses beer purchased going to the CFF. According to brewmaster Dave Warwick, the beer is designed to be “a light blonde ale that’s crisp and easy-drinking.” The June 14 Brewer’s Ball, the annual event that brings together 10 different Virginia breweries to benefit the cause, is your last chance to try the limited-edition brew before it’s gone.

Award-winning ales

The Virginia Craft Brewers Guild recently announced the winners of the 2018 Virginia Craft Beer Cup. Of the 375 beers judged in 27 categories, seven local breweries earned accolades. Blue Mountain Barrel House & Organic Brewery’s Adambeor took second place in the Best in Show category, along with first place in the Historical and Smoked Beer category. Wild Wolf Brewing Company’s American Stout nabbed first in the American Porter and Stout category, and second place honors went to Random Row Brewing Co. in the Pale Malty European Lager category with Not Yours Maibeck, and Blue Mountain Brewery’s Marsedon in the Trappist Ale category. Local brews won plenty of third place spots, too: Champion Brewing Company’s Shower Beer (Czech Lager category); Starr Hill Brewery’s Looking Glass and Jomo (IPA and Amber Malty and Bitter European Lager categories, respectively); South Street Brewery’s Virginia Lager (International Lager) and Three Notch’d Brewing Company’s Ghost of the 43rd (Pale American Ale).

Beer fans can sample many of the winners at the Virginia Craft Brewers Fest on August 18 at IX Art Park.

Categories
Living

Three Notch’d Brewery shares expansion plans

Sitting at the edge of IX Art Park is the new Three Notch’d Brewery restaurant and production facility, which will top out at 11,000 square feet between the indoor and outdoor spaces. The setup is similar to a traditional beer garden, but bigger, and Three Notch’d says it will be the largest restaurant in Charlottesville.

A mural featuring its new logo brightens up the building, along with giant windows with views of the art park.

“It’ll be very similar to the cool, laid-back vibe that the IX Art Park has done for the other businesses,” says Scott Roth, Three Notch’d’s chief financial officer.

Inside, there’s plenty of seating separated by an island bar and surrounded by an indoor/outdoor wraparound bar. High ceilings give an open, airy vibe, and tall windows look out on Monticello Avenue and IX Art Park. There’s also an event space that has views of the brewers in action.

Three Notch’d will continue to serve collaboration brews from its Harrisonburg, Richmond and Charlottesville locations and will work with UVA’s Darden School of Business, local nonprofits and homebrewers on new ones. The full-service, open-concept kitchen will use as many Virginia-sourced ingredients as possible, such as meat from Timbercreek Farm and microgreens from Fidelis Farm in Crozet, for dishes like beer-braised short ribs with fried cheese curds, hand-cut fries and Jack’s Java gravy, and a French onion soup that uses Three Notch’d’s West Coast IPA.

The restaurant is almost self-serve, says Roth: Walk up to a kiosk or use the smartphone app to place your order, and a waiter will bring it to your table.

But back to the beer. This production facility triples Three Notch’d’s distribution capacity, and the company plans to expand its distribution to other spots in Virginia and surrounding states. This means adding somewhere between 90 and 100 new jobs.

Three Notch’d hosts the Virginia Craft Brewers Festival on Saturday at IX, but the restaurant won’t be open until late August.

Salt in the wound

Salt Artisan Market, the sandwich shop in the old rock store on Thomas Jefferson Parkway, closed for good on Sunday, August 6. In a letter handed out to customers and friends, owners Barrett Hightower and Rani Morris (the brain behind sandwiches like the lamb-fennel bratwurst with harissa-roasted tomatoes, balsamic caramelized onions and arugula) credit their four-plus years in business to dedicated customers, local farmers and small producers.

When Reverend Ann Willms, rector at St. Luke’s Episcopal Church, Simeon (located across the street from Salt), told her parish the shop would be closing that day, she says the congregation collectively sighed. With Salt, Hightower and Morris “cultivated a lively and authentic neighborhood sensibility. They have been a meeting spot, a place to regroup and refuel, a place to linger with friends over creative local fare,” says Willms. “They will indeed be missed on our corner.”

Categories
Living

Truffle shuffle: Know what you’re going to get in this box of chocolates

My Chocolate Shoppe on the Downtown Mall has closed, but owner and chocolatier Mary Beth Schellhammer isn’t giving up candy for good—she’s started Clean Conscience Chocolates, a line of paleo, vegan, organic, non-GMO, gluten- and dairy-free sweet treats.

“I cannot continue to contribute to our obese society, and I cannot continue to sell gummy bears with Red Dye 40 in them,” Schellhammer says. My Chocolate Shoppe’s last day was July 15.

“I’m just trying to provide a better option,” Schellhammer says, and Clean Conscience is “about my conscience being clean of producing these things.”

Schellhammer’s new line of truffles include four healthified flavors: toasted coconut, almond espresso, maca cinnamon turmeric and raw cacao. All are made without refined sugars, and Schellhammer emphasizes that “chocolate is food, not candy.” She will also offer a new version of her peanut butter cups that aligns with her clean-eating values, along with her paleo almond joyfuls, nut and seed bark and butter toffee bark, which is one of two products with refined sugar.

Some of My Chocolate Shoppe’s more popular candies will still be available at Baggby’s Gourmet Sandwich Shop, and Schellhammer’s Clean Conscience treats will be sold there and at Rebecca’s Natural Foods beginning July 19.

She’s also working on a line of chocolates made with spices aimed to heal each chakra, and hopes to sell them in yoga studios. Beginning in September, Schellhammer will teach clean eating and chocolate-making classes at The Happy Cook.

Noodling around

The owners of Monsoon Siam are moving a Thai fusion restaurant called Urban Bowl into Cardamom’s old spot in York Place…and they’re bringing noodles.

Urban Bowl, open seven days a week from 11am-3pm and 5-9pm, will serve Thai- and Vietnamese-inspired fare, including noodle bowls and noodle soup with a choice of beef, pork and shrimp. It will also serve crispy and fresh spring rolls, with plenty more options to come.

Urban Bowl owner and manager Saydee Aut and owner and chef Kitty Asi say that they’ve been eyeing the space for a while. Cardamom owner Lu-Mei Chang (who also ran Monsoon once upon a time) approached Aut and Asi when she decided to close and asked them to bring the space (and their vision) to life.

“It’s been my passion to open my own restaurant,” says Aut, whose family comes from Vietnam and Thailand. “I love cooking.”

Aut says she’s excited to start serving customers the food that she grew up cooking.

“I would love for everyone to come in and check it out and leave comments,” Aut says. “I am here to serve, because that’s what I do.”

Beefing up

Timbercreek Market will offer more responsibly farmed options with its recent remodel. Half of the current space in the old Coca-Cola building on Preston Avenue will house a USDA-certified meat processing area, which allows for in-house butchering and increased distribution to wholesale customers, and the other half will hold a new full-service restaurant called Back 40, with executive chef Tucker Yoder at the helm.

Once Timbercreek hired Norman Engelhardt, formerly of The Rock Barn, the expansion happened quickly.

“With Norman on board of an already killer team made up of Adam Lawrence and Rodrigo Mejia, the decision was easy to start butchering [on our own] for our wholesale needs,” says Sara Miller, who co-owns Timbercreek with her husband, Zach.

Back 40 is the brainchild of Yoder, who says it’s inspired by seasonal, local ingredients, which the current market already uses in its café.

“It will be his menu, his creations and his inspiration that he brings to our followers,” Miller says.

While the Timbercreek Market storefront is closed until Aug. 1, its products will still be sold at Farmers in the Park at Meade Park on Wednesdays, and at the Market Street Market and Crozet Great Valu. Timbercreek will also offer butcher boxes to fill the void until opening day.

Tune in

The Charlottesville edition of “Cheap Eats,” in which Cooking Channel show host Ali Khan has 12 hours and $35 to find the best deals in a city, airs at 10pm July 19. Restaurants featured include Bodo’s Bagels, Red Hub Food Co., Firefly and Oakhart Social.

Minute Man triumphs

Three Notch’d Brewery’s Minute Man IPA was named No. 10 on Draft Magazine’s list of the best 50 IPAs in America. Out of the more than 387 total beers submitted, Three Notch’d was the only Virginia-based brewery to place, and the magazine said that imbibing Minute Man, a New England-style brew, is like drinking a glass of boozy OJ.