Thursday, August 26, 2010

Come on in and read a book, grab a pint, get some food or just relax!

Thank you Mas to Millers team. We really appreciate your support.

Now we just have to get more people coming through the door and up the stairs, I know we can get there.

Tuesday, August 24, 2010

Edible Cville Shows Us Some Love

We got best new restaurant runner-up on the blog edible cville.

Thank you so much.

Super Simple, but Tasty Ribs

Feeds 4 hungry people like my friends or 6 not so hungry people.


2 whole racks of Baby Back Ribs

1 Cup Dark Brown Sugar
1 Cup Salt
.5 Cup Fresh Ground Black Pepper


Plastic Wrap
Aluminum Foil
Sheet Tray
Grill or Grill Pan
Cake Tester (Optional)

  1. Preheat oven to 250F
  2. Peel the silver skin off the back of the ribs, you can ask the butcher to do this for you, and set aside.
  3. Mix salt, sugar and pepper.
  4. Over the sheet tray, sprinkle the seasoning on the top and bottom of the ribs. Pat the seasoning into the meat. (clean off the sheet tray)
  5. Wrap the ribs in the plastic wrap and then the foil.
  6. Place on the sheet tray and into the oven for 2 1/2 hours, or until a cake tester runs through them with no resistance)
  7. Allow to cool on the counter for a 1/2 hour.
  8. At this point you can cut them up, toss them in your favorite BBQ sauce and throw on the grill or place them in the fridge for up to 5 days.
  9. ENJOY the fruits of your labour.

Friday, August 20, 2010

The Federal and Va governments want me to buy eggs from places where this can happen:

WTF!!! The FDA say they are getting stricter on policing the industry but what happens when the new policies still suck.

Why is it safer to buy eggs and chickens from places that keep the animal in atrocious conditions?

Stories like these make me understand the moral vegetarian point-of-view, even though I could never be one. I strongly believe that the animals we eat must be cared for and live in the best possible conditions. That means chickens should be required to have pasture grazing time and not kept in huge houses that become a breeding pool for animal disease.

If the government wants to stop the spread of these outbreaks they have to start thinking of the well being of the animal. An animal that is looked after well will be less likely to get sick, thus will not need to be injected with antibiotics, have time to develop its muscles and most importantly taste good.

No one really knows what chicken tastes like until they have had pasture grazed birds.

Here is what I believe to be the best dish that we have made in our kitchen.

Pork Tenderloin and Belly, Spatzle and Pea Tendrils

Come on by tonight and get you some, or you could have the burger which will be on the menu today and tomorrow.

Thursday, August 19, 2010

Well dessert number two has made its way to the menu. ( more will come)

To team up with the waffle, I have made:

Brownie, Charred Marshy Fluff and Graham Cracker

Its like a s'more took steroids, why not everyone in sports is doing it.

But seriously it is composed of a 2 in. thick fudge brownie, covered with a layer of house made marshmallow fluff that I char with a torch and good old graham cracker.

Come on by and Ill make ya one.

Tuesday, August 17, 2010

Well we just had a record night.

Our opening party was a great success and I want to thank all of you who made it that way.

If y'all keep showing up, I promise I will cook to the best of my abilities.

Thanks again.

Monday, August 16, 2010

Took a trip over to Timbercreek this morning to see the operation in person. Zach and his team do a great job and y'all can see their hard work featured on my menu everyday.
Brookville got a little press on channel 19 this morning.

Check it out.

Sunday, August 15, 2010

We are having a grand opening party this Tuesday the 17th.

We will be serving free locally sourced passed appetizers from 5:30-7:30, as well as some other specials. Then if the mood strikes, you can move into the dining room and have a bite of dinner.

Either way we would love to see you and get you ready for great things to come.

Hope to see y'all.
Brookville Restaurant

Thursday, August 12, 2010

So here is a list of the dishes that I have used the pig in, so far:

Pork Belly and White Bean Cassoulet
Fromage de Tete, Grain Mustard, Pickled Red Onion and Garden Greens
Meatballs, Penne, Tomato Sauce and Parm
Double Cut Pork Chops, Shitake and Pork Jus

More to come.

Tuesday, August 10, 2010

Well as I sit here prepping for the day, I am both nervous and excited because we open for dinner today.

The pressure I am feeling is so intense because I don't want to let anyone, who walks up my stairs, down.

However, it is this pressure that will help me be at my best. I will use it to motivate me to work harder, learn more and be the best leader of my crew that I can.

I can't do this without y'all and you guys deserve my best, so if you feel things starting to slip let me know and we will fix the problem.

Thank you for allowing me to do what I love.

Saturday, August 7, 2010

So I wanted to let the few of y'all who read this blog the inside scoop.

Brookville will be opening, normal hours, starting this Tuesday the 10th. (We are telling everyone else that we are opening the following Tuesday.)

It is our hopes to do moderate business this week to allow our wonderful staff a chance to work out any kinks.

That being said we would love to see y'all at some point next week for dinner and encourage any advice on what we can do to make your time with us better.

If it is a concern, we don't have our ABC License yet but will be getting it soon.

Thursday, August 5, 2010

Here he is in all his piggy glory!
Well today might be the greatest day in Brookville's history to date because we are getting our first whole pig.

Ive been working with Zach Miller over at Timbercreek Organic and this is our first pork endeavor together.

I have some many things that I want to do to this gorgeous beast that will pay as much respect to it as Zach did.

The first thing I have planned is making some fromage de tete and other pates and rillettes. Then its time to move on to the more recognized cuts. Finally, I plan on doing some sausage making because what good British boy doesn't have bangers on the menu.

Im so excited!

Its like Christmas day and im running down the stairs to open my presents and sitting there is Wilbur, dressed and ready to go. Haha.

Hope to see y'all over the next couple of weeks to help me enjoy the bounties that Albemarle has to offer.

Thanks Zack for all your hard work.

Monday, August 2, 2010

So I had one of those beautiful accidents in the kitchen today.

I am stuffed to the gills with amazing squash and zucchini from the Local Food Hub and I was trying to figure out how to turn it into a salad.

What came together was:

Zucchini Puttanesca, Basil and Parm

I am actually very proud of this dish because it is a pure, unadulterated glimpse at the fantastic local produce.

Tomorrow I plan to wake up around four and head over to the restaurant to see where my product will lead me. I'm hoping to catch lightning in a bottle a second time.