Friday, July 30, 2010

WE HAVE PORK BELLY on the menu today.

Its been a couple day process but it is finally ready to go.

This cut of meat is probable one of my favorite of any animal. The combination of meat and fat is perfect.

I hope y'all come in today or tomorrow.

Tuesday, July 27, 2010

Well I think I have my first signature dish and ironically its a dessert.

Come on by if you have a sweet tooth and I'll cook you my:

Maple Bacon Waffle with Grilled Peaches.

Also if you come by this Saturday I'll have my:

Bacon, Lettuce and Fried Green Tomato Sammy with Potato Chips.

I once again want to that everyone who has visited Brookville, its been an honor cooking for Y'all.

Sunday, July 25, 2010

Well I'm sitting here getting ready to enjoy my day off this week and could not help but reflect upon the week that was.

First, I want to thank everyone that came in this week. It was a dream come true to be able to cook for y'all (as it will be for everyone who walks up the Brookville Stairs). You guys allowed me to do what I love and for that I am really appreciative.

Second, we worked hard and created a menu that I hope is respectful to the ingredients that we cooked with. I will keep saying it, we are blessed to live in an area that has such a great community of farmers who produce such amazing fruit, veg and animals. To you guys I am indebted.

Finally, I make a promise to Charlottesville and the surrounding area to never rest on my laurels or become complacent. I will give everything I have to produce great food, and in some cases even push the envelope of what the dining scene can be in our great city. We can be one of the great dining destinations of the US, all we have to do is look in our back yard because all the tools are there.

What I ask for in return is trust and a little sense of adventure (the sixth sense of Brookville). If you can give me that I can give you a food orgasm.

Thursday, July 22, 2010

The Brookville Burger has been born.

We custom blend our 1/2 pound patties with a mixture of hanger steak and BACON!

The buns are made on house every morning.

We top the burger with thick, juicy slices of tomatoes, a bacon and onion "marmalade" and the king of mayo (Dukes!).

This monumental sammy is accompanied with house made potato chips.

Come on by and cook you one.

Monday, July 19, 2010

We are officially open for business.

If your in or around the downtown mall during lunch time, for the time being, stop by and I'll cook you something good.

All I have to worry about is not screw up the product that I have to cook with. The fruit and veg. right now is out of this world good, especially the corn, tomato and zucchini all of which are featured on the Bville menu.

This week I have sourced my ingredients from the City Farmers Market, Timbercreek Organic, The Organic Butcher and Seafood at West Main.

Hope to see y'all at some point soon.

Wednesday, July 14, 2010

WE WILL BE OPEN FOR LUNCH (M-S 11:30-3:00) STARTING NEXT MONDAY JULY 19.

I will let you guys get the first peak at the menu this Saturday. I have to go to the markets this week to see what is ripe for the picking.

Also, just to let you know we will stay open just for lunch until we get our ABC license, then we will add dinner.

Sunday, July 11, 2010

Well here is something that you probably not see at any other restaurant in Charlottesville. This is a custom housed, vintage record player and receiver.

We will, during certain periods of the day, play classic and new vinyl.

Saturday, July 10, 2010

I woke up this morning with the need of an Al Pastor taco. In order to alleviate this need I went to the City Farmers Market I got more then I went for.

I ate my delicious taco in two bites, as I usually do because they are so darn good, but to my wondering eye should appear but a market full of the bounties of the earth.

I just walked around, dish ideas popping into my head. I saw peppers, okra, tomatoes, melons... the list goes on and on and on. It just reaffirms my beliefs that Cville is one of the best places for fresh, local produce in the US, and I cant wait to get my grubby little hands on all of it.

The beauty of all this great stuff is that you do not have to do a lot to it to make it great, in many cases all you need is a little salt or a little acid. It is my hope to bring all these great finds to you in an approachable manner. I want to pay the same respect to the food as the farmers did who grew it. Their hard work should not go in vein.

Thursday, July 8, 2010

Well Cam and I did some more recipe development today. (considering there is nothing else to do until I get my licenses.)

Today, we almost perfected the Brookville Burger.

We baked our own buns and created a really nice bacon and onion marmalade. Im still playing around with the ratios of fat to meat, as well as, the cuts of beef that I want to put into the patty. Today the patty was just ground chuck but Im going to play around with adding ground brisket, bacon and sirloin. We will see and y'all will be the first to know when I finally get it all buttoned up.

Also, I made buttermilk biscuits that I will pair with a nice pepper jelly and surryano ham.

I have been working on corn bread, but the recipe is not quite there.

I will keep trying to make great stuff that y'all will get to try soon.