Our Local Commons

Our Books

vol3

$28


Commons_v2_370

$28


Commons_v1_370

$28


 
4-books

$100

VATable_278x370

$22


 

COMMONS

1. A dining hall
2. Land belonging to an entire community
3. Cultural and natural resources that are shared by and accessible to all members of a society

Food creates community.

In each of our books focused on Virginia’s food communities, we seek to give real meaning to the idea of local, so our readers come away with an enriched understanding of the skill and dedication of the farmers, chefs, producers, and artisans in its midst.

Photography by Andrea Hubbell + Sarah Cramer Shields. Stories by Jenny Paurys.

Our Local Commons—Charlottesville | The second volume of stories from Charlottesville’s local food community focuses on the culinary and entrepreneurial innovation that is earning this city national recognition. It seeks to illuminate its collaborative, supportive relationships, while also sharing knowledge from its experts.

Stories: (Feature + sponsor)
  • Whisper Hill Farm + APimento Catering: The relationship between a farm and a caterer
  • Lucie Morton + Early Mountain Vineyards: The career of a pioneering vineyard consultant
  • Chef’s garden + Brookville Restaurant: A collaborative chefs’ garden of heirloom vegetables
  • The Barbeque Exchange: A mentor’s role in the culinary world
  • A Loving Cup + Veritas Vineyard & Winery: One of Virginia’s first and only organic vineyards
  • Laura Jawitz + Roxie Daisy: A backyard pie party
  • Timbercreek Farm + Citizen Burger Bar: Grassfed beef
  • Tracey Love + JM Stock Provisions: The efforts of a local food community facilitator
  • Barefoot Bucha + Whole Foods Market Charlottesville: A family’s kombucha business
  • PB&J Fund + C&O Restaurant: A local nonprofit brings nutrition and cooking skills to the city’s youth
  • Shell Stern + Our Local Commons: A neighborhood finds new connections through shared food
  • Nadjeeb Chauof + The Happy Cook: The life and times of a cheesemonger
  • LUMI Juice + University of Virginia Darden School of Business: A homegrown cold-pressed juice company
  • The Ivy Inn Restaurant: Local chefs create community through Chefs’ Night sponsored by Piedmont Virginia Community College + Charlottesville Albemarle Convention and Visitors Bureau: PVCC’s culinary program
  • Rachel Willis + Harvest Moon Catering: The chef-farmer-baker
  • Fifth Season Gardening Shop + Three Notch’d Brewing Co.: A local gardening shop finds an audience with homebrewers
  • Viginia Vinegar Works + Grace Estate Winery: Small-batch vinegar creation
  • Shenandoah Joe Coffee Roasters + Three Notch’d Brewing Co.: Coffee roasting in the Blue Ridge foothills
  • Chef Tomas Rahal + Paradox Pastry: A successful chef’s love of brick oven baking
  • “3” + Veritas Vineyard & Winery: Three winemakers, one wine
Also included:
  • 4 full-color, two-page spreads of landscape paintings by local artist Isabelle Abbot, sponsored by Worth Higgins & Associates
  • 29 tested recipes from the area’s local food community
  • Professional tips for homebrewing, pie pairing, assembling a cheese plate, and much more

Design by Matt Thomas of Convoy. Printed by Worth Higgins & Associates.

Charlottesville Commons | The first edition of stories from Charlottesville’s local food community focuses on history and tradition. The community revealed in its pages is one of genuine collaboration and hard work that embodies the idea that a rising tide lifts all ships.

Stories: (Feature + sponsor)
  • Albemarle Baking Co. + Brookville Restaurant: The career of a local baker
  • Timbercreek Organics: A 500-acre organic farm and the local chefs it supplies
  • The Barbeque Exchange: Efforts to discover and recreate authentic Virginia cuisine
  • The cidermaking revolution
  • Old-world butchery principles
  • APimento Catering + Amore Events by Cody: Catering in one of the country’s more popular wedding destinations using local ingredients
  • City Schoolyard Garden + Our Local Commons: The city’s schoolyard garden program
  • Dave Rogers + JM Stock Provisions: The genesis of a quarter-acre CSA
  • Southern Environmental Law Center: A family’s favorite picnic spots amid Central Virginia’s natural beauty
  • Gearhart’s Chocolates + Hamiltons’ at First and Main: How a local restaurant launched a pastry chef’s career
  • Sweethaus: Connecting amateur bakers with farm-raised ingredients
  • Our Lady of Angels Monastery + Restoration: Monastery-made Gouda cheese
  • Kite’s Hams + Will Richey: Virginia ham pride
  • The Happy Cook: Professional advice for choosing a knife
  • Creating a sustainable food region through the lens of cheesemaking
Also included:
  • Seasonal ingredient suggestions
  • 30 tested recipes from local food professionals and enthusiasts
  • Beautiful hand-drawn maps courtesy of Dani Antol at Rock Paper Scissors
  • Essays about Charlottesville food memories penned by local food enthusiasts

Design by Matt Thomas of Convoy.

We are also thrilled that the book was included in the 2014 Virginia Festival of the Book!

The Virginia Table | Produced in collaboration with Early Mountain Vineyards, this book about artisan food in Virginia captures a snapshot of the Commonwealth as it ascends into a world-renowned food region and leads America into a new chapter of its culinary history. It features artisan stories, Virginia-made products, chef-authored recipes, and engaging tastemaker profiles.

Featured Tastemakers
  • Chef José Andrés – ThinkFoodGroup
  • Restaurateur Michael Babin – Neighborhood Restaurant Group + Arcadia Center for Sustainable Food & Agriculture
  • Food Writer, Editor + Columnist Patrick Evans-Hylton
  • Chef Tarver King – The Restaurant at Patowmack Farm
  • Restaurateur Kendra Feather – The Roosevelt, Ipanema Cafe, WPA Bakery, and Garnett’s Cafe
  • Wine Writer + Columnist Dave McIntyre – The Washington Post
  • Restaurateurs Neal + Star Wavra – FABLE Hospitality + Field & Main Restaurant
Featured Artisans
  • Wine: Ben Jordan, Early Mountain Vineyards – Madison, Virginia
  • Cheese: HB Hunter, Spring Mill Farm – Concord, Virginia
  • Beer: Mary Morgan, Three Notch’d Brewing Company – Harrisonburg, Virginia
  • Grain: Brian Walden, Steadfast Farm – Albemarle County, Virginia
  • Meat: Matthew Greene + James Lum III, JM Stock Provisions – Charlottesville, Virginia
  • Cider: Courtney Mailey, Blue Bee Cider – Richmond, Virginia
Industry Veterans and Specialists
  • Wine: Gabriele Rausse, Gabriele Rausse Vineyard + Monticello – Charlottesville, Virginia
  • Cheese: Dany Schutte, Southern Season – Richmond, Virginia
  • Beer: Chris Gordon and Gordon Giuliano, Charlottesville Hops LLC – Charlottesville, Virginia
  • Grain: Will Brockenbrough, Woodson’s Mill – Lowesville, Virginia
  • Meat: John Whiteside, Wolf Creek Farm – Madison, Virginia
  • Cider: Diane Flynt, Foggy Ridge Cider – Dugspur, Virginia
Recipes + Pairings
  • Wine: Dylan Allwood, ROCKSALT – Charlottesville, Virginia
  • Cheese: Jason Alley, pasture – Richmond, Virginia
  • Beer: Ian Boden, The Shack – Staunton, Virginia
  • Grain: Matt Adams + Becca Norris, The Red Hen – Lexington, Virginia
  • Meat: Harrison Keevil, Brookville Restaurant – Charlottesville, Virginia
  • Cider: Megan Kiernan + Justin Stone, Forage – Free Union, Virginia

Design by Matt Thomas of Convoy. Printed by Worth Higgins & Associates.