Tag Archives: Owen lane

FOOD PUNK FIELD TRIP: HILL & HOLLER

Hill&Holler

The forecast had called for rain and the skies looked to be corroborating.
“We moved the tables into the barn in case it does pour, that’s where people will want to be anyway.”
Tracey Love is right.
On this humid early Summer evening, the red barn in the distance beckons guests past the breathtaking and beautifully kept gardens of Belle Haven. Many have already crossed the grounds to check out the barn well before it’s time to sit and eat.

barn

beforethecrowd

Tracey Love

Tracey Love

Tracey is the gal behind Hill & Holler, a “modern configuration of the farm table.” For the last couple of years, she’s been gathering regional agricultural and culinary professionals together with their community to break bread and raise funds for selected non-profit groups.

Grounds1

Tonight’s event in Scottsville, VA benefits City Schoolyard, a Charlottesville initiative that uses schoolyard gardens to promote experiential learning for elementary school students.
Two of our own Richmond luminaries, Joe Sparatta and Owen Lane are the guest chefs. Their dishes are paired with local wines from King Family Vineyards. We are greeted by the sounds of Carl Anderson and Ellen Picker, two musicians from Charlottesville while hors d’oeuvres of radish with whipped lardo, grilled oysters and lamb summer sausage and pimento cheese are passed.

Oysters

VAlambsausage&PC

After attending an Outstanding in the Field dinner Tracey was impressed, and sought to bring a similar event to her community.
The first, a benefit for the UVA Food Collaborative was in October 2011 at Blenheim Vineyards and featured another Richmond chef, Lee Gregory.

“I wanted to introduce dinner guests to the farmers, winemakers, musicians, chefs, and community who help grow, raise, and make everything they are enjoying during their meal while also benefiting the food & agricultural community further by making the event not for profit.”

Kyle

Hill and Holler is not a one woman show. Tracey explains that she enlists the help of friends to make it all happen.
“I have some core staff that I always like to have on board. I couldn’t do it without a solid team who is game for anything. It’s ALWAYS an adventure but each event gets better as we learn from mistakes and streamline how to do things easier and more efficiently.”

H&Hmenu

The plentiful meal is a cross section of the region’s bounty, with produce from Appalachia Star farm, Saunders produce and chicken and beef from Ashley farms and Best of What’s Around farm respectively. A standout for me is the incredibly flavorful beef, so moist and tender it reminds me of pulled pork. All of the food is served family style, reinforcing the idea of a community coming together to connect and share.

“The reason we moved to the Charlottesville area is because it is saturated with beautiful land, farms, mountains, a burgeoning wine scene, and good food being grown, raised, and served. I started Hill & Holler because I realized all we needed was to put these pieces together.”

Tracey says the most challenging part of putting on these events is logistics.
“It’s also the part I love about it. I don’t want any two events to be the same and I like thinking creatively and organically about the table design, setting, and all the detail it takes to make the event happen.”

One such pesky challenge reveals itself when a faulty grill attempts to throw a monkey wrench into the works, but Tracey and her staff are one step ahead of it and someone leaves to retrieve another grill on standby. I get the feeling she keeps a plan B handy and maybe even a plan C.

“There are A LOT of moving parts from sourcing the food, wine, chefs, staff, music, decor, site… and then there’s actually getting everything there and setting it all up and breaking it down.”

CityShcoolseed

BestofWhat'saroundBeef

“Nothing about it is easy, but I’m stubborn and like to work hard and it’s always worth it in the end.
It makes it all worthwhile when I see relationships started between farmers & chefs, or cidermakers & restauranteurs, and friendships started at the table between strangers. When I see that happening, I know it’s working.”

Finally the weather makes good on its threats with a light but steady sprinkle. As the evening comes to a close, groups of full and happy folks begin to cluster to chat and laugh and say their goodbyes. It’s clear that Tracey has again succeeded. It, is indeed working.

Owen Lane & Joe Sparatta

Owen Lane & Joe Sparatta

To find out when the next Hill & Holler event is happening, check their events page.

Owen&Tracey

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RVA CHEFS ORGANIZE FOOD FOR A CURE

Mississippi Mule

Monday night the Food For The Cure dinner took place in the Fan to benefit the Leukemia and Lymphoma society. It was held at Heritage and a slew of really gifted RVA cooks, Joe Sparatta of Heritage, Lee Gregory of The Roosevelt, Dale Reitzer of Acacia Midtown, Tim Bereika of Secco, Owen Lane of The Magpie and Randall Doetzer of Julep’s and Mint got together to offer up their dishes for the cause. I spied Aaron Hoskins of the forthcoming Rogue Gentlemen helping out on the line. Heritage’s own Mattias Hagglund and Mr T. Leggett of The Roosevelt were tag teaming bevvies behind the bar.

Matador

Matador

I was lucky to be able partake in a few cocktails and just one dish before having to run but I did manage to squirrel into the kitchen to get a glimpse of some of what was to come. For detailed descriptions of these dishes head over to Richmond Magazine. Over 7,000.00 was reported to have been raised!

the night's menu

the night’s menu

Lee Gregory's dish

Lee Gregory’s dish

Randall Doetzer's dish

Randall Doetzer’s dish

This next is the only dish I had the immense pleasure of tasting. I described it thusly, “it was like custard, breakfast, pudding and a hug all at once”
Granted I had already consumed 2 Matadors and one Mississippi Mule at that point, but I don’t think the drinks had anything to do with the love that shone through that dish. Joe and Emilia and Mattias at Heritage, are kind and good people. The types that you’d hope would set up shop in your town. We are ever so lucky to have them.

Joe Sparatta's Bacon and Eggs

Joe Sparatta’s Bacon and Eggs

Tim Bereika of Secco

Tim Bereika of Secco


Marcail Moran Waskom and Kira Siddall helped organize the event.

Marcail Moran Waskom and Kira Siddall helped organize the event.

BEER DRINKERS, LAMB RAISERS

Fun times at The Griffon

Fun times at The Griffon


Whooweeee- it sure can get cold on the South Carolina coast, the first week of March!!
However as I experienced, when the going gets tough in Charleston, the tough drink cans of Schlitz in a cozy dive bar. One with hundreds of dollar bills adhered to its walls, failing to buffer all the uproar and laughter within.

Marty and I accompanied a gang (a motley bunch?) of Richmond chefs, cooks and for lack of a more specific term, ‘food people’ down to Charleston, SC this past weekend for a Lambs and Clams after party.
Lambs and Clams, if you have yet to experience, is the wonder trio of Craig Rogers- Shepherd and Travis and Ryan Croxton- Oystermen.

Travis and Ryan Croxton of Rappahannock River Oysters


Travis and Ryan Croxton of Rappahannock River Oysters.

They throw lots of events, or as I see them, somewhat poorly disguised wild and wonderful parties for passionate eaters and do-ers. At this year’s Charleston Wine and Food festival, they again did just that. I’m happy to know them and count Craig Rogers as one of my favorite humans. When the invitation to join in on some festival after party fun presented itself, I wholeheartedly accepted. When I learned he invited a slew of RVA’s own to provide food and drink- I considered hiring chaperones.

Craig is a shepherd of more than just sheep. His flock includes all manner of talented craftspeople, be they butcher, baker, cocktail or music maker. He has a knack at assembling wonderful groups of people to revel in each others company and talents, to spend an evening creating and enjoying. He threw a fabulous party and our group of Richmond chefs made lots of new friends. The folks at The Grocery hosted gracefully and chilly as it was, our merry bellies kept us warm. Here are some pics of the frivolity.

Jason Alley of Comfort & Pasture

Jason Alley of Comfort & Pasture

Owen Lane of The Magpie and Joe Sparatta of Heritage

Owen Lane of The Magpie and Joe Sparatta of Heritage

Randall Doetzer of Julep's and Mint

Randall Doetzer of Julep’s and Mint

T Leggett and Lee Gregory of The Roosevelt

T Leggett and Lee Gregory of The Roosevelt

A bunch of weirdos at Butcher and Bee

A bunch of weirdos at Butcher and Bee

I was unable to get a picture of Craig, he was in high demand by both guests and the lamb pit. This is one of him at last summer’s Big Apple BBQ sporting an apron of his own design and a smile as big as his heart.

Craig in his overall apron

Craig in his overall apron

Thanks to Craig, Travis, Ryan and the Grocery and to all who worked so hard to put on such a great event. Also hearty thanks to all of the RVA chefs, cooks and creators who continue to make our city more unique and delicious everyday.