Brookville Day-to-Day

What is Brookville?

2011-03-23T20:56:00.005-04:00

This is a question that I have been wrestling with for a few weeks now. Mainly because it a question that I have been asked a lot recently.

I realized that I had to literally dissect the question.

First I had to figure out what Brookville stands for and then figure out what kind of food we serve at Brookville.

WHAT WE STAND FOR:

We want to provide every diner that walks up our stairs the best dining experience we can.

First, we want to provide an environment where our patrons feel comfortable enough to engage in the kind conversation that only comes from complete trust. Trust that they are being taken care of by people who do just that, CARE! Second we want to deliver food that will make people think and remember. I believe food to be a transportation device; It has the ability to take you back to a place you were 10 years ago or make you think into the future.

We strive to provide these while using product that we have sourced from within our great region. Supporting the farmers that work so hard to create such amazing tasting goods.

WHAT KIND OF FOOD WE SERVE:

The answer to this portion of question was a little harder to answer, but I think that I have come up with one.

Picture an English Gastropub married to a Greasy Spoon Diner, who happened to fool around on the side with a French Bistro, and that is what we serve at Brookville; And you know what is makes complete sense because these are all of the culinary traditions I hold very dear.

We want to provide food that makes you feel comfortable. If you to walk down our stairs thinking that you have a happy tummy, then we have done our job.

If for some reason you come to Brookville and feel that you have not had the experience described above, PLEASE let us know! We will do whatever is in our power to rectify any issues.

Taste of Va

2011-03-10T10:58:00.002-05:00

Hi all,

Sorry its been so long but we have a new announcement that we are very proud of.

Starting next Tuesday 15th and Wednesday 16th, and continuing every Tuesday and Wednesday thereafter, we will be offering what we are calling our Taste of Va menu.

The menu will consist of a choice of app, entree and dessert for $30 (there will also be other specials that we cant mention). The components that make up the menu will come from within Virginia. For those of you who prefer a la carte options, we will offer a best of the our regular menu. Which will include our Burger, Ham Fritters, and more TBD.

Its a chance for us at Brookville to celebrate all the beauty of this great state and as always a dollar for every quest will be donated to one of the four charities we support. A list of these charities is available on our website brookvillerestaurant.com.

We hope to see y'all next week and cant wait to cook for ya.

Brookville Restaurant

Helpin Out!

2011-01-12T18:03:00.001-05:00

We're having a canned food drive from January 18th-29th to help Blue Ridge Area Food Bank.

Bring a can and receive free bacon deviled eggs. Yum!

Restaurant Week

2011-01-06T08:15:00.001-05:00

Our Restaurant Week Menu is up on our website, www.brookvillerestaurant.com/Restaurant_Week.php

We will be open on the Monday of restaurant week to provide more opportunity to try our food.

Rest for the weary.

2011-01-05T17:22:00.002-05:00

So we are almost a week into our winter break, with another week to learn even more, and we have been coming up with some great ideas to improve Brookville. We want to provide y'all with the best possible dining experience you can have.

We are working on aspects to improve the Front of House, as well as, the the Back of House.

It is our goal to give you what you desire, so if you have any suggestions let us know.

Desire!

2010-12-19T17:16:00.004-05:00

So last week was a strange one for Brookville and more specifically me.

We had to close last Thursday because of the snow and yesterday I went to a family wedding, CONGRATULATIONS SAM AND HUNTER, so that only gave me 3 days in the kitchen last week.

Today, when I was walking on the DTM I felt a little off. I could not figure it out right away but then I realized that I did not get to fill my creative development quota for the week.

I realized then and there that in order to be complete, I NEED TO COOK!!!!!

I thought about the idea of the "celebrity chef" and how I CAN'T be one of them. I cant for the life of me imagine not getting to be on the line every day.

Don't get me wrong I DO want to become a great chef, but I am not willing to sacrifice the things that make me happy to do so. I want people to know Brookville because our food is awesome and our dining rooms are warm and inviting.

That being said, I am making the promise that I will be behind the line at Brookville and much as health and family matters will allow me be; if we are open Ill be there. Because at the end nothing brings me more pleasure than getting to cook for all the individuals who come up our stairs and to not get that gratifications leaves me empty.

Hope to get to cook for y'all soon.

Next few months.

2010-12-16T17:11:00.003-05:00

Hey y'all,

Thought I would take the time to let you know whats going on at Brookville the next month.

December 24-25: Closed for Christmas.
December 31: New Years Eve Dinner. (Call now for reservations, 5 course tasting menu for $55, includes a glass of Cava)

January 1-17: Closed for Winter Break.
January 18: Re-Open for New Year.
January 25-29: Restaurant Week!!!!!(Call now for reservations)

Hope to cook for y'all soon.

P.S. Follow us on Twitter @BrookvilleRest

CLOSED DUE TO THE WEATHER

2010-12-16T13:05:00.001-05:00

DUE TO THE WEATHER, WE WILL BE CLOSED TODAY.

WE WILL RE_OPEN AS USUAL TOMORROW.

New Web Site

2010-12-10T09:33:00.001-05:00

Brookville has a new website up and running.

Check it out.

www.brookvillerestaurant.com

Introspection

2010-12-03T08:28:00.002-05:00

Well it was bound to happen sooner or later, but we finally got our first bad review.

And you know what, I think that it is a good thing because in life you learn way more from your failures then you do from your successes.

For example, when I am creating a dish and it does not work it forces me to break down every component of every part of the dish. I look and see if the food that I am putting on the plate either (a) needs to be there or (b) needs to cooked in a different way. The outcome is more often then not better and much more satisfactory then a dish that worked the first time because you have more physical and emotional attachment.

So to this reviewer thank you for forcing me to break down what Brookville is and what it needs to be and I promise that I will work every day to make Brookville the best restaurant that I vision it to be.

Yes, some people will not agree with that vision and to y'all I say 'thank goodness we live in a city with so many good food options because there is something out there that suits you pallet'.

But if good honest home cooked food, using the best ingredients that I source from within our great region, cooked using techniques that respect those ingredients and presented in an atmosphere that makes you feel at home then come on down and let us cook for y'all. Nothing would bring me greater pleasure.

And if you do have a concern or comment, let me know because the day I stop learning and striving to get better is the day I should pack up and go.

Thanksgiving

2010-11-24T15:44:00.002-05:00

Just wanted to let everyone know that we will be closed from tomorrow until Monday, opening back up next Tuesday.

Between now and then I am going to think of all the things that I am thankful for.

They are, my amazing fiance, family, friends, regular customers and new customers.

With out any of you Brookville would not exist and I want to thank all of y'all for allowing me to do what I love everyday.

So I want everyone during this holiday season to take the opportunity to thank everyone who is special to you.

Bluegrass at Brookville

2010-11-23T12:54:00.002-05:00

Come by tonight at 6, for what we hope will become a regular occurrence throughout the winter, our Bluegrass at Brookville Series.

Tonight we will be featuring the sounds of The Hot Strings and Friends.

We hope and encourage that y'all will get some food a nice brew and settle in for some good tunes.

Hope to see y'all tonight.

Closed Today 11/19

2010-11-19T06:58:00.001-05:00

We will be closed today, Friday Nov. 11th, in order to take part in one of the best things Cville has to offer.

A Dave Concert!!!

Hope to see y'all tomorrow for dinner.

a few more food pic

2010-11-11T10:10:00.003-05:00

well I went to the Food Hub on Monday, as I usually do, and came across something Ive never used but was excited to buy, Green Guava.

So I charged myself with something to make with this herbal tasting fruit, which was actually grow withing 100 miles.

First dish that I created was:

Tart Apple, Radish, Green Guava, Baby Tatsoi and Yuzu Vin

Come on by and try this lite and refreshing salad that is sweet, bitter, sour and salty.

2010-11-08T20:09:00.002-05:00

Come on in this Tuesday and Wednesday and support the Jimmy V Foundation for Cancer Research:

It has been just 17 years since The V Foundation for Cancer Research was founded by ESPN and Jim Valvano. Since 1993, The V Foundation has raised more than $100 million and awarded cancer research grants in 38 states and the District of Columbia. Researchers have developed their laboratories and taken their science from the labs to the clinics with the help of funds raised by The V Foundation. The V Foundation started with the dream of Jim Valvano, the passionate and committed former NC State basketball coach and award-winning broadcaster, as he battled cancer. The V Foundation has an excellent track record for finding and funding elite young scientists. (Taken from Charity Navigator)

Hope to see yall and appreciate the help.

Something to warm ya up.

2010-11-04T09:47:00.002-04:00

With a chill in the air, I have put a few items on the menu to warm ya up.

Come on down and get:

Broccoli and Scallion Soup and Ham Hock
Chili, Sour Cream and Cheddar
Pork Belly Ruben
or
Grits, Short Rib Gravy, Horseradish Cream and Scallion

Hope to see you here.

Proud Announcement

2010-10-24T20:22:00.002-04:00

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:

The Local Food Hub (1st Tuesday and Wednesday of the month)
The V Foundation for Cancer Research (2nd Tuesday and Wednesday of the Month)
The Micheal J Fox Foundation for Parkinson's Research (3rd Tuesday and Wednesday of the month)
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

new start to the meal

2010-10-19T15:55:00.001-04:00

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.

Clerification

2010-10-18T08:59:00.002-04:00

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.

Day Off

2010-10-17T08:31:00.002-04:00

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.

Its Been Too Long

2010-10-13T11:21:00.003-04:00

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

Puff Puff Pass

2010-09-29T13:25:00.002-04:00

So we got a smoker!!!!

So over the cooler months of fall and into winter we will be enjoying a variety of smoked products.

First things first however, I had to get some pork belly into that thing. So in homage to Chef Hartman over at BBQ Express in Gordonsville (everyone needs to go try this place because it is awesome and well worth the 30 min drive) I have had a belly on for 4 hours and counting now.

The smell that is permeating through the kitchen is amazing and every once in a while I will hear the fat dripping into the water causing the faintest sizzle sound.

Hope to see y'all over here enjoying some porky goodness.

Pickled Carrot, Carrot Puree, Confit Garlic and Arugula

2010-09-23T09:39:00.002-04:00

Here is the first stage of the dish that I decided to make this morning when looking in my walk-in.

On the left are carrots that I am pickling in rice wine vin, sugar and spices.
On the right are carrots that I am simmering in white wine and cream; that I will later puree.

Evolution of a new dish.

2010-09-16T14:07:00.002-04:00

1) Take inventory of what you want to use.

In today's case I found myself with an abundance of delicious chicken thighs, quail eggs and arugula.

2) Come up with a plan to utilize your ingredients.

I wanted to braise the legs in red wine, onion and spices and serve it with ricotta gnocchi.

3) Prep the individual components of the dish.

Legs: Braised low and slow in the oven and turned out great.
Gnocchi: It was my first time doing this and they turned out to be crap. They were so dense that you could put it in a slingshot and go hunting.

4) Regroup, re-take inventory and come up with a plan B.

Today I saw I had some fusilli, so I decided to make my version of chicken noodle soup. I cooked the fusilli in the braising liquid, and them strained it off and then reduced the liquid. In both cases I was trying to develop deeper flavors.

5) Compose dish and taste.

When an order for the Chicken Thigh Soup comes in I first combine the par-cooked pasta, meat, braising liquid and arugula.
While the components heat and meld into one coherent layering of flavors, I gently fry a quails egg.
Once the soup has heated up I taste it and check for seasoning. This is when I will add salt, a little at a time tasting after each addition, until it tastes great.
After seasoned I transfer the soup to a bowl, top with the egg and grate over Parmesan cheese.

Today's G.I. Joe moment for me was, 'when plan A does not work, DO NOT FREAK OUT. Instead take a breath and calmly come up with a plan B.'

"Knowing is half the battle".

Another Great Week

2010-09-12T09:01:00.002-04:00

Well we had another great week thanks to all the amazing folks that came in.

I really am impressed with all the adventurous eaters that we have in our great city. Thank you for ordering the Pig Ear, Tongue and other "out of the ordinary" dishes that I put on my menu. I promise that I will never put anything on my menu that I would not love to eat myself.

Thank you, thank you, thank you.

On another note, braising season is just around the corner. The technique that develops so much flavor that it just sticks to your ribs. I can't wait.

Food Pics

2010-09-10T22:08:00.010-04:00

1) Me
2) Deviled Egg
3) Crispy Pig Ear
4) Delicata Squash Soup

Ode to my food loves.

2010-09-10T14:32:00.002-04:00

One this absolutely, gorgeous Friday I found it fitting to prepare a menu that highlight two of my most favorite ingredients to work with, pork and chicken.

Of the 11 dishes, 8 have chicken or pork or both.

The highlights have to be:

Crispy Pig Ear, Fried Egg and Pea Tendrils
Delicata Squash Soup and Bacon
&
Maple and Bacon Waffle and Cinnamon Apples (a reflection of the seasonal step toward fall!)

Come try and tell me what y'all think.

Hearing Test

2010-09-08T11:54:00.002-04:00

Well i just picked up some pigs ears!!!!! OH YES.

Now its just going to toke me 3 days to get them ready for y'all to eat.

These things are great especially when you toss them in a little hot sauce and top them with a fried egg, (side note, fried egg on anything is amazing) and finally grate over some cheese.

It is a textural wonderland on the palate.

Come on in and try one. I promise that you will not be disappointing.

These little crunchy morsels of awesomeness will be on the menu Friday and Saturday.

Thank you

2010-09-05T09:25:00.002-04:00

I want to thank everyone who has come to Brookville these past few weeks.

Y'all are allowing me to do what I love everyday and I really appreciate the support. I will continue to work hard everyday to bring you the best food I can make with the best ingredients from our back yard.

On another note, with a win over at Scott Stadium yesterday, GO HOOS!, it means that fall is just around the corner and a shift in the local produce is coming.

Get ready because its gonna be tasty. We will begin to see Broccoli, Cauliflower, Greens, Apples and much more.

Lookin' forward to cooking for y'all.

Open wide and say 'mmmmmmm'

2010-09-02T12:44:00.005-04:00

Well i talked about it in my first Cville article and it is finally here, Beef Tongue.

This majestic cut of meat is one of best, in my opinion.

For today's preparation my inspiration came from one of my favorite sandwiches of all time, the Ruben.

So we have created:

Pickled and Grilled Beef Tongue, Sauerkraut, Bville Island Dressing and Crouton.

Come on in and I'll cook ya one.

Inspiration

2010-09-01T08:32:00.002-04:00

Recently I have found myself being inspired by things I ate as a kid, as well as, the things my girlfriend ate as a kid.

For example, last Saturday I made a killer Meat Loaf. My mom made this dish for my brother and me and we loved it. So when I was pondering what to do with the Hanger pieces that were to small to serve as a steak it has to be this staple of comfort.

This morning, I was sitting at my bar working on the menu and I thought to myself 'why cant I serve a representation of a green bean casserole?' So today on the menu we have:

Green Bean, Bacon and Onion "Casserole"

Finally to appease the wishes of my girlfriend we also have the Brookville version of Pimento Cheese on the menu today. However, here we call it Carmen Cheese because we are using beautiful, sweet Carmen Peppers that I got from The Local Food Hub yesterday.

Come on in and let me know what you think.

2010-08-26T15:25:00.002-04:00

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

2010-08-26T07:52:00.001-04:00

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

http://mastomillers.com/

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

Edible Cville Shows Us Some Love

2010-08-24T17:12:00.000-04:00

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

http://ediblecville.blogspot.com/2010/08/edible-cvilles-best-of-2010.html

Thank you so much.

Super Simple, but Tasty Ribs

2010-08-24T14:16:00.000-04:00

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

Ingredients:

2 whole racks of Baby Back Ribs

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

Equipment:

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

Directions

Preheat oven to 250F
Peel the silver skin off the back of the ribs, you can ask the butcher to do this for you, and set aside.
Mix salt, sugar and pepper.
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)
Wrap the ribs in the plastic wrap and then the foil.
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)
Allow to cool on the counter for a 1/2 hour.
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.
ENJOY the fruits of your labour.

2010-08-20T07:54:00.000-04:00

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

http://www.cnn.com/2010/HEALTH/08/19/eggs.recall.salmonella/index.html?hpt=T2

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.

2010-08-20T07:21:00.000-04:00

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.

2010-08-19T08:51:00.000-04:00

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.

2010-08-17T21:40:00.000-04:00

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.

2010-08-16T15:23:00.000-04:00

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.

2010-08-16T15:17:00.001-04:00

Brookville got a little press on channel 19 this morning.

Check it out.

http://www.newsplex.com/home/headlines/100778224.html

2010-08-15T10:42:00.000-04:00

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

2010-08-12T08:41:00.000-04:00

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.

2010-08-10T07:35:00.000-04:00

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.

2010-08-07T13:08:00.000-04:00

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.

2010-08-05T16:58:00.000-04:00

Here he is in all his piggy glory!

2010-08-05T14:31:00.000-04:00

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.

2010-08-02T20:39:00.000-04:00

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.

2010-07-30T06:10:00.000-04:00

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.

2010-07-27T13:50:00.000-04:00

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.

2010-07-25T07:45:00.001-04:00

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.

2010-07-22T14:27:00.000-04:00

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.

2010-07-19T15:54:00.000-04:00

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.

2010-07-14T17:24:00.000-04:00

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.

2010-07-11T15:32:00.001-04:00

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.

2010-07-10T22:17:00.000-04:00

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.

2010-07-08T16:58:00.000-04:00

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.

2010-06-30T18:28:00.000-04:00

Well the front of house is almost finished.

I have just a few more things to do and we will be ready. However, now I have to do is play the waiting game with the Health Department, ABC and Business License, but as soon as those clear it is game on.

While we wait, I needed top do some "recipe development". This morning I went over to Timbercreek Organics, one of the farms that Im working with, and got fresh chicken and its eggs.

To go with what I got this morning, this afternoon Cam and I went to the Meade Park farmers market. Every week we start seeing more and more beautiful Va produce. We got mini cantaloupes, first of the season corn, plums and many other little goodies.

What came out of the days adventures:

roast chicken breast, fried egg, corn, bacon and chicken jus

Ive said it once and Ill say it again, I cant wait to cook for y'all.

2010-06-29T15:30:00.000-04:00

So I believe that there are many responsibilities that come along with owning a small business. The two most important are supporting your local community and giving money to those who are doing research to make the world a better place.

Brookville will be doing its part.

Everyday we will have 'Hub specials', the profits of which will go strait to the Local Food Hub. All of our employees will have an opportunity to compete to have their creation be the 'Hub special', using product that we have sourced from the Local Food Hub.

Further, we have adopted two charities that are trying hard to find cures for diseases that take too many live. These charities are The V Foundation for Cancer Research and The Michael J Fox Foundation for Parkinson's Research.

It is our intention to help any way that we can.

2010-06-23T10:50:00.000-04:00

So I have almost gotten the travel bug out of me, for now.

I have finally gone back to every place where I cooked; NYC, London and now San Francisco. My reasons for doing all this traveling are two fold. First, I needed to travel before I am married to Brookville, till death do us part. Second, I wanted to learn any new flavor combinations, techniques, service tips and decor ideas that I might be able to bring back to Charlottesville.

If I keep learning like this, one day I may be able to create something cool and new like the places I visit.

Whilst in SF Ive purchased more cookbooks for the bookshelves (that are in and looking good):
Farmers' Market Desserts by Jennie Schacht
Preserve It! by Lynda Brown
and
Mixt Salads by Andrew Swallow

More pics from the Restaurant yet to come.

2010-06-16T18:01:00.000-04:00

Well the place is getting closer.

We have all but finished the paining in the entire restaurant. All that remains is to start getting out any old crap, finish cleaning the kitchen, hire staff...........Oh wait, I have a ton of stuff left to do. My mantra has been, 'every day the list gets smaller'.

Having not actually cooked anything substantial in about a month; yesterday I, along with Cam, decided to do a little recipe development. What we came up with were really quite tasty.

First, Cam made a really nice:

roast chicken breast, spinach, sun-dried tomato, caper and meyer lemon

Truly it was a good dish.

I came up with:

slow paoched Va egg, bacon, pea tendrils, Va gouda and caper/bacon vin
and
double-cut pork chop, shitaki, spring onion and herb/ham hock jus

Both were good but need some fine tuning.

Luckily I have time.

Im really looking forward to cook for other people.

2010-06-11T13:02:00.001-04:00

Meet our new mascot, BV the Pig.

2010-06-09T13:00:00.000-04:00

My pork belly adventure continues!!!

Last night I ate at a restaurant called Wild Honey, in London. It was delicious and the pork bell was perfect. It was served with a ragu of barley and fresh chickpeas, roasted carrot & a gooseberry fluid gel. The pork was cooked perfectly, my guess would be it was cooked sous vide, the craklin was so crisp.

Along with the pork, I ordered English Asparagus with poached egg vin & spring leaves, as well as, English veal with gnocchi, peas & broad beans (fava). These were both very good dishes but held no ground to the belly.

Along with dinner I added some new books to the Brookville collection:

The Mirabelle Cookbook by Marco Pierre White,
Puddings by Phil Vickery's,
I Love Macarons by Hisako Ogita,
River Cottage by Hugh Fearnley-Whittingstall,
In the Green Kitchen by Alice Waters,
The Modern Vegetarian by Maria Elia,
Yes Chef! by James Winter and James Bulmer,
New York Cooks by Joan Krellenstein and Barbara Winkler,
From Nature to Plate by Tom Kitchin,
The Real Food Companion by Matthew Evans
and
Nutmeg and Custard by Marcus Wareing (who by the way is the reason that I wanted to become a chef, unbeknownst to him)

I cant wait to see others enjoying these books as much as I am, whilst sitting at one of the seats in Brookville.

2010-06-07T12:17:00.000-04:00

Well we have gotten upwards of 60% of the painting done. No longer will I have to look at hunter green all over the place, but rather a nice off white.

Also the chalk boards are done, which I think will be one of the cooler features of Brookville.

However, as things begin to get checked off the list, many more still await our thorough touch.

Still left: Clean and organize kitchen, get all my licenses in order, hire a staff willing to work hard, finish painting, find suppliers, etc.

I am realizing more and more how much this endeavor is one of love.

FOLLOW YOUR DREAMS THEY WILL COME TRUE.

Now I am off to England to get some final inspiration. I need to return to the place where it all started before I can get in the kitchen and begin cooking for the great people of Charlottesville.

Day One

2010-06-02T15:19:00.001-04:00

Well I took over the lease of 225 W Main yesterday, got off the train and went to pick up the keys.

I have so much work to do, but got right on it today.

Took out some banquets to open up the front room: now construction is complete.

Next step is to start painting.

2010-05-31T16:24:00.000-04:00

Sitting up in NYC trying to get some last minute inspiration before I take over the lease tomorrow.