Sunday, October 24, 2010

Proud Announcement

We have an announcement that makes us very proud.

We see it as our responsibility at Brookville to do are part to help those who need it.

Every Tuesday and Wednesday of every month (starting this week) we will donate $1 dollar for every guest we serve to 4 charities that are close to our hearts. They are:
  1. The Local Food Hub (1st Tuesday and Wednesday of the month)
  2. The V Foundation for Cancer Research (2nd Tuesday and Wednesday of the Month)
  3. The Micheal J Fox Foundation for Parkinson's Research (3rd Tuesday and Wednesday of the month)
  4. The Cystic Fibrosis Foundation (Last Tuesday and Wednesday of the Month)
Come on by and help us do something good.

Best Wishes
Harrison and Jennifer

Tuesday, October 19, 2010

new start to the meal

So since the opening of the restaurant I have been using the amazing bread from the Albemarle Baking Company until I could find a suitable house made replacement.

Well that Day has come. We will now be serving house made corn bread muffins to start every meal.

If you guys like them then I will start to add some cool twists, such as, Putting in bacon (no brainer), Jalapeno and cheese.

Come down to brookville and tell us what you think.

Monday, October 18, 2010

Clerification

I have seen a lot of negative reactions to what my staff wear and I want to clarify why they wear what they wear.

The atmosphere we want to present is one of comfort, that applies to both the individuals that walk through our doors and to our staff.

I let my servers wear what they want because it makes them feel more comfortable, and if they are comfortable they will be able to give better service. When first deciding what our "uniform" would be we went through the litany of possibility, none of which I liked. I don't enjoy wearing those kind of uniforms so why would I make my staff. I understand that in some restaurants there is a necessity for formal attire, but not at Brookville.

The important thing is not what we wear, but rather how you are treated when you walk up our stairs. We want give everyone the respect, service and food they deserve. We hope that we have been able to do that thus far and will continue to do so for the entire life of the restaurant.

Harrison

P.S. They wear chucks because I love to wear chucks and it allows for a sense of individuality.

Sunday, October 17, 2010

Day Off

So the one UVa football game that I got to go to this year was a complete let down.

I cant believe that the Hoos got so annihilated by a bunch of cheaters, at least when we loose we do it with honor and dignity like true Virginia Gentleman and then get ready for the next game. I have high hopes for our new coach and I truly believe that after a few year we will be back atop the ACC. Ive thought that way all my life and will continue to do so for the rest of it.

In the mean time Im going to continue cooking my butt off at Brookville. Having a three day weekend is going to give my mind plenty of opportunity to wonder and think of new dishes to put on the menu this week.

The first moment of inspiration came while sitting on the couch yesterday with my beautiful fiance. We were watching a show called Iconoclasts and it featured the great Jean Georges. It is refreshing to find that the pinnacles of the cooking community are starting to think more locally. Along with Dan Barber of Blue Hill, Jean Georges is pushing the 100 mile menus in NYC. His new restaurant ABC (my first stop when I get a chance to get back to the Big Apple) is his temple for local.

I find it to be my moral obligation as a chef to get people to eat food from their back yard. It is more nutrient packed, less damaging to the environment, safer and most importantly tastes better, and to have great chef like Dan Barber, Jean Georges and Alice Waters believing in the same ideals makes my job easier as I have case studies to prove that we are right.

So please come down to Brookville and demand the best local produce and meat from me and see how good it can be. Then go to all the other restaurants in Cville and demand that they too cook only locally sourced ingredients. If we can get all the restaurants in Charlottesville to think more locally and not take the easy way out by buying from main line distributors then we are moving in the right direction.

Wednesday, October 13, 2010

Its Been Too Long

Sorry Friends, it has been entirely too long since we last spoke.

It has been a busy few weeks, thanks to Dinner on a Dime, which was a complete success.

First off we raised $350 for the blue ridge food bank. Thank you to those 350 individuals who stopped by to help us support such a worthy cause. We hope to see all y'all in the future.

Second, we went through 70 pound of pork belly last week, BRAVO CVILLE!!!! Many times over the week I listened as people said they were not familiar with pork belly, but ordered it anyway (and I think for the most part enjoyed it, I Hope). For this fact alone I must thank y'all because you trusted us to present you with something that was good, even though you may have never tried it. I promise that will always be the case.

Show me a little trust and I wont let you down.

Finally and most importantly, I have to thank my amazing staff for a week of really hard work. You guys did a kick ass job, keep it up.

On another note I wanted to pass along what we plan to be serving in the next few weeks. Since we have finally gotten past the hot days, I think, we will start cooking low and slow. Meaning that it is the beginning of braised meat season. So look forward to short ribs, pork butt, rabbit and many more interesting ingredients.

Hope everyone has had a fantastic past couple of weeks and we look forward to cooking for y'all.

Thanks again for all of those who stopped by last week.

With sincerest appreciation,
Harrison, Jennifer and the rest of the Brookville Team