Food Notes

By The Daily Progress Staff

Published: May 27, 2008

Chef Chris goes organic tonight at the 9

Wine @ the 9, starting tonight at Fellini’s No. 9, follows the theme of “organic and biodynamic’’ this month.

Fellini’s is partnering with a new wine distributor, Williams Corner Wine, a Charlottesville-based wine importer.

Williams Corner searches for producers who use natural yeasts to initiate fermentation, curtail yields, harvest by hand, recognize that living soil and a biodiverse ecosystem benefit the vine, realize that only high-quality grapes can make high-quality wine, use sulfur appropriately and only when necessary, do not filter or limit filtering, and respect their terroir but aren’t afraid to experiment and create dynamic, drinkable and food-friendly wines.

Chef Chris created a menu based on organic and local foods. Each menu item will be purchased from local organic farms.

The menu includes a first course of clear gazpacho with cilantro and crab salad garnish, paired with Bera 2006 Arcese Bianco; second course of sauteed wild-caught shrimp with sauce picante, crispy goat cheese grits and steamed edamame, teamed with Barth 2006 Muscat; a third course of poached free-range chicken breast wrapped in chicken mousse with grilled ratatouille and avocado puree, served with Roagna 2006 Dolcetto; a fourth course of organic heirloom tomatoes and buffalo mozzarella salad with basil, truffled balsamic vinaigrette and crispy organic kale, paired with Montesecondo 2006 Rosso; a fifth course of organic lamb loin au poivre with braised collard greens, confit tomato, lamb demi-glace and saffron aioli, served with Terres des Chardons 2006 Costieres de Nimes “Marginal,’’ and a sixth course of strawberry-rhubarb tart with almond creme fraiche, teamed with Bera 2007 Moscato D’Asti.

Dinner for two is $130 and includes tax and gratuity, with a 10 percent discount for paying cash. Wines may be ordered at a discount. Call 979-4279 for reservations.

Here’s what is Roux-ing at Mona Lisa Pasta

Jim Winecoff, owner-chef of Mona Lisa Pasta, and Terre Sisson of Charlottesville Wine and Culinary are presenting a new class, “What’s Roux,’’ at 9 a.m. Saturday.

The series’ hands-on Saturday Morning Skills Class will focus on the diversity of roux-based sauces, including a white roux-based Mornay sauce and a dark roux base for a flavorful gumbo.

The menu includes Kentucky hot brown and file gumbo.

A light meal and complimentary beverage are included.

The class is $50. Call 295-2494 to reserve a space.

Red Rocker joins wineries at Vintage Virginia

Palmyra-based Red Rocker Candy LLC, featured May 15 on “Rachael Ray,’’ will return to the 27th annual Vintage Virginia Wine Festival, which will be Saturday and Sunday at Bull Run Park.

Red Rocker’s peanut brittle was featured as “snack of the day’’ on Ray’s talk show. The line includes two toffees and four brittles — cashew toffee with white chocolate, almond toffee with dark chocolate and cashew, pistachio, peanut and pecan brittle.

The company’s most recent treat is its hand-molded dark chocolate and milk chocolate Dogwood Flowers. Seasonal selections include nut and toffee barks, as well as chocolate-covered fudge.

Learn more about the candy at redrockercandy.com or call 589-2011.

Prince Michel stages a spring concert Saturday

Bel Canto will present its spring concert 4 p.m. Saturday at Prince Michel Winery in Leon.

A wine tasting will be available before and after the concert, “Water Works,’’ which features humorous and classic folk songs, spirituals, vocal jazz and show tunes about rivers, streams and rain.

The 14-member vocal ensemble also will perform at 4 p.m. Sunday at Piedmont Episcopal Church in Madison.

Martha Mikula, director of Bel Canto, is organist and choir director at Piedmont Episcopal Church. She leads singers from Orange, Madison, Culpeper, Rockingham and Rappahannock counties. Membership is by audition, and new singers are always welcome.

Admission is free. For details about the winery, visit http://www.princemichel.com or call (800) 800-WINE.

Learn about history of wine at PVCC class

Piedmont Virginia Community College will present its “History of Winemaking in Virginia’’ class from 9 a.m. to about 1 p.m. Saturday.

The instructor is Bill Moses, CEO of Kluge Estate Winery and former chairman of the Virginia Wine Board.

The class will focus on the earliest winemakers in Virginia, the settlers of Jamestown in 1607, the Jefferson Wine Experiments in the 18th century, Prohibition and present-day Virginia wine history.

The class will meet 9 a.m. Saturday in Room 835 in the technology wing of PVCC’s main building. Park in the lot just past the main building and go up the stairs that face the parking lot. Enter the building, turn left and make a right down the first corridor. Room 835 is the first room on the left. For directions, visit http://www.pvcc.edu.

The class is $49. Lunch is not included. To register, send e-mail to Maggie Myers at or call Workforce Services at 961-5354.

Last of the spring classes wind down this week

Charlottesville Cooking School is offering a two-for-the-price-of-one deal for its Basics of Spring Cooking Class, so two students can attend for $75.

The school’s remaining May classes include:

l Basics of Spring Cooking 2 with Martha Stafford meets 10 a.m. to 2 p.m. today. Menu includes sauteed chicken breast with herb chutney, Swiss chard with spring onions and dill, caramelized fennel and strawberry rhubarb crumble. $75.

l Basics of Quick and Healthy Cooking 1 with Ashley Clarke meets 6 to 10 p.m. tonight and 10 a.m. to 2 p.m. Thursday. Menu includes seasonal fish in parchment, vegetable couscous, string beans sauteed with shallots and herbs and fruit sorbets. $75.

For details, visit http://www.charlottesvillecookingschool.com, send e-mail to or call 963-COOK.

From staff reports