37 minute read
Will city have to pay fired police chief $3 million?
Firing back
Former police chief sues city
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By Brielle Entzminger
reporter@c-ville.com
Two months after her controversial firing, former Charlottesville police chief RaShall Brackney has filed formal complaints against the city, and is threatening to bring a lawsuit.
In complaints submitted to CPD’s human resources department, the local Office of Human Rights, the Equal Employment Opportunity Commission, and the NAACP, Brackney—the city’s first Black woman police chief—says her firing was direct retaliation against her efforts to dismantle white supremacy within the department. Since Brackney’s firing by then-city manager Chip Boyles (who has since resigned) on September 1, she also claims that city leadership has defamed, harassed, and discriminated against her based on her race and sex.
Brackney is demanding $3 million and a public apology.
The city is allowed to fire Brackney without cause. However, Brackney claims that after she was dismissed, public comments from the city manager and other leaders insinuated that she was fired with cause. That, her legal team argues, constitutes a wrongful termination.
“For the actions I took, for the attempt to dismantle racism, misogyny, nepotism, and police violence, I was deemed, quote, ‘not a good fit’ for this city,” said Brackney at a downtown press conference last week. “My professional reputation has been diminished, harmed, devalued by this city.”
City spokesman Brian Wheeler, who also announced his resignation this month, said the city has “no comment at this time” on Brackney’s complaints.
During the press conference, attorney Charles Tucker of The Cochran Firm walked through the events leading up to Brackney’s firing, beginning with her receipt of an email and video from a “concerned citizen” on June 6.
“What the video uncovered was that several officers using a city phone were engaged in police misconduct,” said Tucker. “[Brackney] put those who were responsible under investigation.”
According to a city statement released in August, the investigation revealed that SWAT team officers filmed their children setting off explosives, circulated pornographic videos and racist jokes on department cell phones, threatened to kill department leaders, and fired semi-automatic weapons at unauthorized events. Brackney fired one officer, and dissolved the SWAT team. Two more officers resigned.
As early as August 2, Tucker said that Boyles began holding secret meetings with city leaders to discuss terminating the chief. In her complaint to the Office of Human Rights, Brackney accuses Boyles, City Attorney Lisa Robertson, City Councilors Heather Hill and Lloyd Snook, Vice-Mayor Sena Magill, Police Civilian Review Board Chair Bellamy Brown, Police Benevolent Association President Mike Wells, Major James Mooney (who has also since retired), and Captain Tito Durrette of colluding to get her fired, in response to her disciplining “white male officers for criminal and departmental misconduct.”
Tucker claimed he and Brackney have records of emails with evidence of the meetings, but did not plan to release them publicly at this time.
Brackney declined an interview with CVILLE for this story, but did provide written responses to our questions.
Before her termination, Brackney writes that she had an “open, transparent, and professional relationship” with Boyles, and that he gave her “no indication” he believed the department needed a leadership change.
Citing community backlash against Brackney’s termination—along with Mayor Nikuyah Walker’s pushback—Boyles resigned as city manager in October. He has taken a new job as executive director of the George Washington Regional Commission in Fredericksburg.
“The city’s response to my actions… [sends] a message that proclaims throughout CPD and City Hall that the good ol’ boys system of patronage and insularity are alive and well in Charlottesville,” said Brackney during the press conference.
In addition to disbanding the SWAT team, removing school resource officers from city schools, and ending CPD’s relationship with the Jefferson Area Drug Enforcement Task Force, Brackney said she held officers accountable for severe misconduct, including police brutality, domestic violence, sexual assault, and child abuse. She also claimed the SWAT team has been secretly reassembling since her termination, and will be fully funded in the FY23 CPD budget.
The former chief also accused the city of rewarding people who support systemic racism. Brackney said Durrette, a former SWAT team commander, was on a “performance improvement plan” before he was promoted to assistant police chief, following Mooney’s retirement last month. Durrette is leading the department until a new permanent chief is hired.
During her three-year tenure as chief, Brackney writes that some officers “openly embraced and supported reform.” But some of her initiatives were met with concerted pushback. In particular, she required officers to participate in implicit and explicit bias training, which was unpopular. She also required them to file Response to Resistance reports for every use-of-force incident in the field. Officers also disagreed with Brackney’s response to last year’s protests against police violence, and believed CPD “should
JACKSON SMITH
Former Charlottesville police chief RaShall Brackney is threatening a lawsuit against the city.
FORMER CPD CHIEF RASHALL BRACKNEY
confront and arrest individuals for blocking streets, shutting down traffic, or other violations of a special events permit.”
“My reward for doing what’s right? Slander. My reward? Defamation. My reward? Retaliation, harassment, humiliation. My reward for challenging the system of supremacy? Termination,” said Brackney at the press conference.
During a City Council meeting following Brackney’s termination, Boyles, who said he’d held discussions with police officers, city leaders, Wells, and other parties, claimed that key departmental leaders planned to quit their jobs due to their lack of trust in the chief. He pointed to the results of two anonymous surveys of officers—one conducted by the department last year, the other conducted by the Police Benevolent Association in August—which led him to believe the department would only descend into “further chaos” under Brackney’s leadership.
Tucker emphasized that the PBA survey was commissioned in July, shortly after Brackney had disbanded the SWAT team and disciplined multiple officers for misconduct. It remains unclear who the survey was sent to. “The timing of it is suspect, where it came from is suspect, the way it was used is very suspect,” he said.
Brackney pointed out that Boyles himself admitted he had no faith in the survey, and called it “unscientific.”
In explaining his rationale for the firing, Boyles claimed that he had consulted various department employees and area public safety experts. Brackney’s team submitted Freedom of Information Act requests for records of those meetings, and was told that no records matched the request. “Not one shred of documented evidence exists that these ‘interviews’ were conducted,” she writes.
“You slandered me. You libeled me. You literally diminished me. And then now you’ve been torturing me for the past two months,” said Brackney of Boyles.
According to Tucker, Brackney still works at the department, and will be on the payroll until the end of the month. However, she has lost access to all CPD spaces and systems, and must make an appointment to enter the department and be escorted around by a subordinate officer.
“They have curtailed the information that she’s receiving on a day-to-day basis, and have basically stripped her of her responsibilities for the most part, and have her shadow a captain,” he explained during the press conference.
The city has until November 26 to respond to Brackney. If it does not reach a settlement agreement with her, the former chief will take her case to federal court. In her complaint to the NAACP, she also urged the organization to file a class-action suit against the city for its “pattern” of discrimination.
After all this, Brackney remains open to staying at CPD, if the city’s new management offers her the job back.
“My attorney and I will not take anything off the table,” said Brackney. “The city’s got the next move.”
Season’s eatings
Loosen your belts, people—Thanksgiving is just around the corner. Before you know it, the decadent aroma of your favorite pie will be wafting out of the kitchen. We hope our annual food and drink issue gives you some inspiration for local eating this holiday season and beyond. Let the gourd times roll.
Take your pick
Squash sourcing with Whisper Hill Farm’s Holly Hammond
By Chris Martin
With serious supply shortages and shipping delays slowing everything down, holiday cooking staples from bacon to flour to peppercorns and more have suddenly become hard to come by. But fear not—the humble squash is here to save the day. More than just funky fall porch decor, the squash is an often-overlooked veggie with many varieties that can be found locally in abundance in both summer and winter.
Scottsville’s Whisper Hill Farm cultivates a wide variety of vegetables, and is a great place to find different types of squash. Co-owner Holly Hammond grew up on an 80-acre “u-pick’’ vegetable farm in Arizona, before working at Waterpenny Farm in Sperryville. She started Whisper Hill in 2010, using USDA organic methods with a focus on sustainable practices.
“We grow so much squash in volume, we seek production that complements our crop rotation,” says Hammond. “We grow butternut, delicata, gray kabocha, orange kabocha, and spaghetti squash.”
Farmers start their squash seeds at the end of May and transplant them in June. “The insects are the worst,” says Hammond. Squash bugs and cucumber beetles are quick to fly down and multiply, and Hammond suggests would-be squash-growers use row cover, a breathable cloth that creates a greenhouse-like environment, even if it’s not pretty.
Whisper Hill covers its squash for about three weeks, and it’s a key to the plants’ ability to thrive. “Keeping the cover on really helps the plants get big, strong, and able to withstand bugs,” says Hammond. “Uncover the squash when it starts blooming because it needs to be pollinated to produce.”
The oldest documentation of squash stems can be traced back 10,000 years to Mexico. The word is attributed to the Narragansett Indian tribe, who tell a story about a crow bringing a gift of seeds in its beak. Indigenous Americans taught English settlers about the curing of squash, a longstanding practice that is optional and varies by farm.
SUPPLIED PHOTO
Holly Hammond (right) is selling her Whisper Hill Farm squash and other veggies at the IX farmers’ market on Saturdays through the end of November.
“There’s certain squash that don’t need to be cured,” says Hammond, noting that delicata and acorn squash are good examples “because they’re not storage squash.”
Curing refers to storing hardy winter vegetables in ideal conditions, resulting in small amounts of dehydration, flavor concentration, and the formation of thicker skin.
“We’ll cure our sweet potatoes at 80 degrees and 30 percent humidity,” says Hammond, adding that she prefers them a little less cured. “When you cure them they essentially get sweeter as they age,” she says. “I notice that butternut gets considerably sweeter…for baked goods it’s delicious.” If you’re going the savory route, look for uncured squash, which has a crisper flavor that will complement saltier foods.
With the winter crops, Hammond says the easy part is the harvest. “Unlike summer squash, which you harvest daily, winter squash you harvest all at once.” Whisper Hill Farm spends about a week harvesting over 10,000 pounds of winter squash, a hefty workload that includes cleaning the vegetables off with rags, hauling them from the garden over multiple trips, and putting them into squash or watermelon bins. From there, the veggie is sent to farmers’ markets, restaurants, and grocery stores.
HARVEST GEMS
A squash by any other name...
Acorn squash Typically green on the outside, there’s also a white variety that can be found in the area. Quarter it and slice it with the skin on into half-inch-thick pieces, start it in a sautée pan with a high-heattolerant oil, and flavor with fresh herbs like thyme or rosemary.
Spaghetti squash Large pale yellow squash with yellow flesh that is known for being a substitute for pasta. Cut it in half, remove the seeds, and roast it cut-side down until you can drag a fork through the squash to shred it. This squash is mild with a slight sweetness that can be accented with salt.
Delicata squash Typically yellow with green stripes in its indents, it has a chewy peel, which can be eaten or removed. With hints of corn and molasses, it’s a great substitute for pumpkin in savories and roasts well.
Kabocha squash This lovely squash has orange or grayish-blue edible skin, and is tasty in both savory and sweet applications. Use it as a substitute for pumpkin purée in baking.
Butternut squash Notable for its pale skin and orange flesh, this squash also comes in a smaller version called honeynut squash. It makes an excellent roasted veggie, and is a go-to for soup that can be topped with fried sage leaves, toasted nuts or seeds, or a swirl of creme fraiche.
Core focus
Local producers are making cider stand out
By Paul Ting
It’s well known that our founding fathers brewed beer, distilled whiskey, and, in the case of Thomas Jefferson, worked diligently to make wine in Virginia. But cider, too has been in production since the Colonial era—both Washington and Jefferson also grew apples and brewed cider. The industrial revolution saw a decline in the cider industry, but these days the beverage is experiencing a resurgence in the state.
Traditional cider comes from apples specifically selected for cider making, because they are not necessarily “good eating.” Cider apples can taste sour from high acidity or bitter from high tannin content. Just like in winemaking, these components provide structure, mouthfeel, texture, and complexity of flavor, and make cider a beautiful pairing with food.
Patrick Collins of Patois Cider explains that “cider isn’t monolithic,” and therefore there’s “lots of versatility with potential pairings based on varietal, terroir, cellar techniques,” and so on. He says that many ciders are “delicate and nuanced” and may get lost with heavy sauces. He suggests pairing them with “strong singular flavors like soft-ripened cheese.”
One example is Arkansas Black from Albemarle CiderWorks. It has delicate flavors of green apples and melons, refreshing acidity, and a bit of tannic structure that brings a slight minerality. In addition to pairing well with a soft triple-cream cheese, it works well with oysters, shellfish, or truffled pasta and dishes with a lighter white sauce.
Potter’s Craft Cider’s Pelure goes in a very different direction, intentionally keeping juice in contact with the skins for an extended period of time and aging in oak for 10 months, much like a red wine. The resulting tannic structure is balanced by acidity and a light bubbly effervescence that lifts what otherwise might be a very heavy and structured cider. This cider is not for everyone, it can accurately be described as “funky” or “meaty,” and it can be paired with heavier food. Try it with roast chicken, salami, sausages on the grill, or venison stew.
Patois Cider’s Bricolage is a sparkling cider made in the traditional method (the same method as Champagne) and produced entirely from foraged fruit. The bubbles and fruit aromas might give the initial impression of a light and whimsical cider, but you’ll find complex and deep flavors that bring to mind flowers, dried apricot, tart plums, and wet stone. It begs to be paired with food and is versatile enough to drink through your whole meal. A classic cider pairing with roast pork works exceedingly well, but also try it with fried chicken, roasted whole fish, and smoked mushroom tacos.
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Sweet cycle
Beehives in winter are still buzzing with activity
By Carrie Meslar
Ajar of honey seems like a simple thing. One ingredient, most often drizzled or spooned out in those hazy first hours of the day. Yet, to bring that honey to the table is an involved year-long process that offers little rest for those who decide to take up the challenge.
For Ryan Williamson of Sourwood Farm, beekeeping is a family affair. With both his father and father-in-law having raised bees, the hobby, in partnership with his wife, has grown into an all-hands-on-deck business that includes even the youngest members of the Williamson clan.
As winter approaches, things slow down for area beekeepers, but they certainly don’t stop.
From the outside, an apiary appears quiet, but there is important activity taking place within the hive. It’s a common misconception that bees hibernate, when in fact they cluster together around the queen, shivering and moving their wings to generate heat.
Outer bees rotate inwards, so the cluster is in constant motion. This process takes quite a bit of energy, and requires the bees to feed on the stores of honey in their hives. Beekeepers often supplement this honey, or in off years, completely rely on the feeding of sugar to the bees to keep them alive.
Williamson notes that it is important that this feeding process ends in late winter, ensuring that when spring comes, and bees venture out to start collecting pollen, the chambers of the hive that will be pulled for honey are free from added sweeteners.
EZE AMOS
The Williamsons’ wildflower honey can be found at various local retailers, including J.M. Stock Provisions, and on tap at Sourwood Farm by appointment.
EASY AS LOCAL, FRESH-BAKED PIE
By Chris Martin
With the holidays fast approaching, bakeries are sifting through 50-pound bags of flour faster than you can open a can of cranberry sauce, and pie is cooling around every corner. Local pie maker and young entrepreneur Megan Adams is facing down another holiday baking season.
Adams sells sumptuous apple hand pies, mini pies, and eight-inch pies through Basan, the Korean food truck. She makes everything from scratch, and even in a locally crowded pie market, Adams’ work stands out.
Her arrangement with Basan is new, but she says baking has been part of her life since she was a child, recalling fond memories of baking as a toddler with her mother. It was while working for Camille Phillips at Greenhouse Coffee in Crozet, that Adams’ passion caught fire. “Everything came back to me,” she says. “What I had been wanting to learn more of as a child.”
She attended a local culinary program through the Jefferson School and PVCC. “I loved baking, garde manger, soups, stocks, and sauces, things that were culinary focused,” she says. Adams
CHRIS MARTIN
Megan Adams’ popular hand pies are sold at the Basan food truck (@eatbasan). honed her skills working brunch shifts at L’etoile, picking up catering gigs, baking at Goodwin Creek Farm & Bakery in Afton, and learning from Angelo Vangelopoulos at The Ivy Inn, all while baking at Greenhouse Coffee.
A few months ago, she was baking for fun, and wanted to make pie and pass along the technique to her partner’s daughter. “If you look at her tiny hands and how much intention she put behind it, and what I interpret as love, it brought me back to the love of baking,” says Adams. That led to the Basan gig, where she slings noodles and bakes, reconnecting with what cooking is all about for her.
With years of making hand pies under her belt, she sources her apples from Henley’s Orchard in Crozet, and has developed a solid knowledge of the volume needed to fulfill Charlottesville’s pie demands.
“I found that if I’m going to bake them, freezing them solid allows the crust on the bottom and top to bake evenly,” Adams says. “I put a little vent in them to let the steam escape.”
What’s next on her list? “Bourbon pecan,” she says. “I want to find what’s going to be best, and I definitely want to use a local bourbon.”
In central Virginia, beekeepers keep a close eye on the weather, hoping for a winter that isn’t too windy, and a spring that doesn’t come too early or with buckets of rain. The nectar flow begins in late spring, and the production of honey requires bees to have access to forage from plants, beginning with the blooming of various tree blossoms and dandelions, through the arrival of the golden rod in late summer. Most beekeepers can begin to pull honey in late May, and, depending on the conditions and the location of the hives, some are able to pull a fall harvest without compromising the health of the hive.
Williamson has advice for those considering the fragile practice of beekeeping: “It’s a huge educational experience, it can be incredibly rewarding but also emotionally devastating,” he says. “Before beekeeping, try to spend time with a beekeeper and connect with members of the beekeeping community.”
When the cold sets in and you dip into a jar of perfect honey for your hot tea or cereal, take a moment to consider how this busy process allows us to share a sweet summer day, all year long.
If you want to get your hands on these bad boys, you’ll have to be quick, because pre-orders close on November 20. Adams is pre-selling apple hand pies, mini hand pies (apple, bourbon pecan, pecan, and pumpkin), and eight-inch pies (apple, bourbon pecan, pecan, chicken pot pie, and vegan chicken pot pie). To order, email meganchopsalot@gmail.com.
Farm-to-trunk
Local Food Hub celebrates its successful pivot with a Thanksgiving market
By Will Ham
In the depths of the pandemic lock- down, independent and smallscale farmers suffered deeply as outlets for their goods scaled back or shut down entirely. There were reports of thousands of pounds of unsold produce rotting in fields while grocery store shelves remained empty, and tanks of perfectly drinkable milk being dumped down the drain.
Amidst the uncertainty, Local Food Hub, a nonprofit dedicated to increasing access to fresh, locally grown food, created a drive-through farmers market to safely reconnect growers to the community.
“Hey, wait a minute! We know all of these local farms,” says LFH Communications Director Portia Boggs about coming up with the idea. “We know this community. We can connect them.”
Since the spring of 2020, Local Food Hub operated the drive-through market on Wednesday and Friday to great success. One of the format’s strengths is its online, pre-ordering system. Shoppers know exactly what they’re getting and vendors know how much food to prepare, which cuts down on waste and allows people to place their orders while literally looking in their pantry.
“Farmers can guarantee that they will have what you want in advance,” says Boggs. “Since our market is pre-order only, there is zero waste for them, and that is something they really appreciate.”
Local Food Hub also covers all costs associated with running the market through a combination of grant and individual donations, allowing vendors to take home 100 percent of their sales. “It’s a really big deal for them,” says Boggs. “During COVID, I don’t think it’s an exaggeration to say that most of our vendors were dependent on the drive-through market to just be able to survive as a business. This market is living proof of the power of local food systems.”
For the winter season, LFH will be open only one day a week. However, there will be a special one-off Everything But The Bird market on Wednesday, November 24, to give shoppers an opportunity to buy farm-fresh goods for their Thanksgiving dinner. With almost 800 different items from 46 vendors, the food hub is putting everything on the table.
For the full shopping experience, go to localfoodhub.org/market Pre-orders can be placed online at localfoodhub.luluslocalfood.com, and pickup is from 4 to 5:30pm at Seminole Square Shopping Center on your selected day. Here is a short list of highlights that will make your turkey day especially tasty.
Gathered Thread’s carefully curated poultry marinade will pack the perfect flavor into this year’s bird.
ROOM FOR PIE AND SIDES Here is a short list of market highlights that will make your turkey day especially tasty.
Caromont Farm cheese
The popular goat-cuddle haven is offering a cheeseand-more assortment box with a selection of three seasonal cheeses, crackers, and homemade jam or honey.
Bellair Farm
Acorn and spaghetti squashes that can be easily adapted to any recipe or used to create something brand new are at the top of Bellair’s fall specialties list.
Phantom Hill Farm
Phantom Hill returns to the market with its signature microgreen blends, which can add color, flavor, and nutrition to almost any dish. Or, if you prefer to do some growing at home, the farm offers a grow-your-own shiitake mushroom log. Keep it in a damp, shady area of your yard and reap the delicious rewards for four or more years.
Gathered Thread
The market does not sell turkey, but the poultry marinade packet from Gathered Thread includes basil, garlic scapes, oregano, thyme, summer savory, sage, and rosemary, which make for a fragrant, flavorful bird (or plant-based protein if you wish).
Mochiko Cville and The Pie Chest
Offload some of the T-day stress by outsourcing your baking this year. Chocolate coconut cream pie from Mochiko Cville is a good way to ease into the after-dinner food coma, or go rogue at The Pie Chest, where the cider-glazed pumpkin cake is a gourd idea.
JOHN ROBINSON
Granular on granola
UVA prof and family geek out and eat out to compile diner data
By Shea Gibbs
Brian Nosek is into numbers. He’s also into breakfast.
Nosek, a psychologist at the University of Virginia, is a well-known champion of “open science,” a movement to make academic research and its findings accessible to everyone. “A lot of the public perception of psychology is about treatment and management of wellbeing,” Nosek says. “But a substantial portion of the field, of academic psychology, is about strong methodology.”
For his latest data project, Nosek commissioned two research assistants: his daughters, 14-year-old Haven and 12-year-old Joni.
“We love breakfast,” Nosek says. “My spouse sleeps in, and we have time in the morning to do stuff on the weekends. So it’s often, ‘Let’s go have breakfast somewhere.’”
But how to decide where to dine? Nosek says he and his daughters used Yelp as their go-to info source. But it didn’t tell them everything they wanted to know. Specifically, Nosek says Yelp doesn’t say much about the quality you can expect for your money.
The Noseks set out on an egg-zamination of their own. The researchers would eat at 50 places “known for their breakfast.” They would rate every restaurant on taste, presentation, menu, ambiance, and service. They would consider each variable in the context of price.
And in the spirit of open science, they would publish their data for all the world to see, explore for themselves, and perform new analyses.
“We wanted to share our ratings to tell other people about our experiences—give recommendations and inspire people to do fun projects like this on their own,” Haven Nosek says.
No word yet on whether anyone has taken the Noseks up on crunching those numbers. But, from the researchers’ perspective, the conclusions are in. The team’s number one overall breakfast spot in the area? Fill up your gas tank—it’s Thunderbird Cafe in McGaheysville, on Route 33 just outside of Massanutten. “It was really my style and yummy,” Joni Nosek says.
Quirk Cafe, Croby’s Urban Vittles, Guajiros Miami Eatery, Fig, and MarieBette Cafe & Bakery round out the top five overall. (Fig and MarieBette tie for fifth.) Quality Pie earns a special honorable mention from the lead researcher; it lands third on taste but suffered overall due to ambiance issues during COVID.
EZE AMOS
RIP to the breakfast joint that was toprated on taste, Bluegrass Grill & Bakery. Charlie & Litsa’s South Main Street Cafe in Culpepper comes in second on the taste dimension. That’s the measurement where you find some traditionally heralded local breakfast places: Oakhurst Inn Cafe and Espresso Bar ranks fourth; Ace Biscuit & Barbecue, Blue Moon Diner, Bodo’s Bagels, and Fox’s Cafe (also now closed) all tie for the fifth taste spot with an average rating of 9.3.
Chains tend not to fare well with the selfstyled “Breakfast Bunch” (or the three “Munchateers,” if that’s your taste). Not a single restaurant with multiple identical locations makes their overall top-10 list. Not even Bodo’s. IHOP rates reasonably well on taste and menu, and Taco Bell scores a surprise eighth in the service dimension.
For the eldest Nosek, the most surprising takeaway from the project was how little cost
Some families debate over home fries or hash browns. Brian Nosek and his daughters combined a love of breakfast and research into a rating system based on taste, presentation, menu, ambiance, and service. seemed to matter to his intrepid research crew. Presentation and ambiance are modestly correlated with what the Noseks spent, but taste, menu, and service are only slightly related. Donuts, for example, did well because of their affordability. “They’re delicious deathtraps and great value,” Nosek says. Duck Donuts drops in at third behind Thunderbird and Croby’s on the top-10 best value list.
Indeed, the research study sample on the whole is relatively low cost, Nosek says. Across all 50 restaurants, the Munchateers spent $9.91 per person on average, and that was for a hungry group trying multiple things. All in the interest of science, of course.
“I have a love of science and methodology, and I wanted to share some of that with [my daughters],” Nosek says. “The big debate is how much do we want to add new places to the list versus looking at test-retest reliability. I think we will definitely replicate our breakfast study.”
THE WINEDOWN
HAPPY HOLIDAYS FROM THE VINES
WINERY Guide Map
DUCARD VINEYARD
29
HARRISONBURG
81 340
AFTON 64
CROZET 33
STANARDSVILLE MADISON
15
KILAURWEN WINERY
29 REYNARD FLORENCE VINEYARD
ORANGE
HORTON VINEYARDS
GORDONSVILLE
33
CHARLOTTESVILLE KESWICK VINEYARDS
EASTWOOD FARM & WINERY
ZION CROSSROADS LOUISA 53RD WINERY & VINEYARD
64 2019 Cabernet Franc and Chardonnay Our Chablis-style Chardonnay and our earthy rich Cabernet Franc are both single varietals grown on our estates. Each of these wines are perfect for the upcoming holidays! Make sure to grab a bottle of Chardonnay to pair with your green bean casserole, salads, or turkey; and the Cabernet Franc works best with sweet potato casserole, cranberry sauce, and pumpkin pie. Cheers to a wonderful holiday season! We are open 7 days a week, 11am to 5pm offering our 100% Virginia wine by the bottle, glass and tasting flights. Enjoy your visit at our intimate, meadow-like setting in rural Louisa County. we offer well-spaced indoor and outside seating and customers are welcome to bring their own picnic baskets, chairs and blankets. Children and pets are welcome, but pets must always remain outside of buildings and on a leash. Quality wine, friendly staff at a great escape! Visit our website, www.53rdwinery.com on our operating procedures. Saturday, November 20th: Wine Club Day- with music by Sue Harlow and Blue Ridge Pizza Co. Thursday, November 25th- CLOSED for Thanksgiving Saturday, November 27th: Live music by John Kelly
13372 Shannon Hill Rd • Louisa, VA 23093 (540) 894-5474 • 53rdwinery.com.
DUCARD VINEYARDS
2020 Veni, Vidi, Vino Comprised of 100% of our estate grown Viognier, Veni, Vidi, Vino is loosely translated to “I came, I saw, I drank (DuCard) wine”. It’s a refreshing summer wine expressing tropical and herbal notes on the nose. This wine is vibrant at first, with a wellrounded mid palate leading toward a lingering bright finish. Enjoy with a variety of seafood dishes, roasted pork loin, or a perfectly roasted s’more! Our uncrowded rural Madison County area has mountains, streams and plenty of beautiful views along scenic back roads. The tasting room is near hiking and biking trails along the Shenandoah National Forest and is a perfect respite after your day out! Enjoy some peace and quiet relaxation in this challenging environment. Sit on our lawns and sip or pick up a bottle or three of our awardwinning wines to take home. Reservations available and recommended (especially for Saturdays). No reservation fee or minimum purchase. Walk-ups accommodated on a spaceavailable basis. To order wine for local delivery or UPS shipping, visit our website!
Open daily – Mon-Thurs. 12-5 pm Fri. 12-9 pm Sat/Sun. 12-6 pm Fridays- Friday Night out at DuCard (5:30 - 8:30 pm) come out and kick off the weekend with dinner and live music at DuCard.
Saturdays- Music on the Patio (2:30 – 5:30 pm) enjoy a wide variety of artists each Saturday Thursday, November 25th- CLOSED for Thanksgiving Friday, November 26th- Black Friday at Ducard; Music by Haze and Dacey (2:305:30pm) and merchandise deals all day!
40 Gibson Hollow Ln • Etlan, VA 22719 (540) 923-4206 www.ducardvineyards.com
EASTWOOD FARM AND WINERY
Mulled Wine It’s that time of year again - enjoy a glass of mulled wine at the winery or grab a bottle of our award-winning Merlot with a pack of mulling spices and make your own Eastwood Mulled Wine. Simmered with orange peel, clove, nutmeg, cinnamon, and sugar - it is absolutely delectable in the tasting room and at home. The Eastwood Merlot was awarded a gold medal in the 2021 Mid-Atlantic Southeastern Wine Competition. It is also a 2021 Virginia Governor’s Cup Medalist and a favorite amongst the Eastwood team.
Live music every Thursday, Friday, and Saturday in
October. We also offer cider (hard & nonalcoholic), s’mores, weekly yoga, events for families and kids, and more. See the upcoming calendar of events for all of the details. Winery Hours: Wednesdays (4-8 PM), Thursdays (4-Sunset), Fridays (4-8 PM), Saturdays (12-8 PM), Sundays (12-5 PM)
2531 Scottsville Rd. (5 mi from Downtown Charlottesville) Charlottesville, VA 22902 (434) 264-6727 www.eastwoodfarmandwinery.com
HORTON VINEYARDS
2019 Rkatsiteli Rkatsiteli is an ancient vitis vinifera grape that can be traced back to the country of Georgia, located at the crossroads of Western Asia and Eastern Europe. This grape is very versatile as it can be used for table wines, liqueurs, fortified wines or sparkling. After extreme cold temperatures killed off some of Horton Vineyard’s vines in 1996. Founder Dennis Horton sourced some cold hearty Rkatsiteli given their late bud break gives it the ability to make it through freezing winters. While we have a wide variety of wines to pick from, we offer different themed flights each month to highlight our wine throughout the year! Wine flights, glasses and bottles are available. To ensure time for a tasting please arrive at least 15 minutes prior to closing. Open Daily from 10 am – 5 pm
Wednesdays- Wine Wednesday (7-7:30 pm) Join Horton Vineyards live on Facebook every Wednesday at 7pm to learn about a different wine each week! November 20th- Library Live Auction! Join us for special access to our vintaged library wines (check our website for more details).
6399 Spotswood Trail, Gordonsville, Virginia (540) 832-7440 www.hortonwine.com
KESWICK VINEYARDS
2020 LVA Chardonnay Pale yellow in color, our LVA Chardonnay has a fun and bright tone. Citrus, stone fruit, and some floral notes showcase a balanced aroma. Meanwhile, the palate has lots of bright citrus flavors making this a perfect summertime sipper on the porch. Enjoy with a variety of salads, herb roasted chicken, or an afternoon scone while enjoying the last of the summer days. Tasting Room Hours We look forward to continuing to serve all of our wonderful guests this summer during our daily hours of 10am-5pm. We offer first come, first served seating at our outdoor courtyard tables or open seating for those who wish to bring their own blankets and chairs to spread out in our designated lawn area. Wine is available by the flight, glass and bottle, and only our outdoor areas can be accessed at this time. A selection of pre-packaged meats, cheeses, crackers, and spreads are available for purchase. Saturday, November 20th- Live music by Matt Johnson Tuesday, November 23rd- Tasting Tuesdays featuring 2021 Viognier Thursday, November 25th- CLOSED for Thanksgiving Saturday, November 27th- Live Music by Paulo Franco Tuesday, November 30th— Tasting Tuesdays featuring 2021 White Blends
1575 Keswick Winery Drive Keswick, VA 22947 keswickvineyards.com • (434) 244-3341
KILAURWEN WINERY
Kilaurwen White A non-vintaged wine comprised of Vidal and Rkatsitelli, Kilaurwen White is crisp and well balanced with a beautiful pale straw color. Tangy and packed with citrus, this wine offers just the right amount of acidity to satisfy the palate and pairs exceptionally well with fowl or seafood dishes. Happy Holiday Greetings! We send Happy Holiday Greetings to all our friends and family members and hope to see you one more time at Kilaurwen during this festive season! Thanks for your visits and loyal support throughout the challenging 2021 year. The tasting room will close for the 2021 season at the end of November.
Weekend hours are Saturdays and Sundays from 12 noon - 6 pm
(closed for the season at the end of November) First come, first serve seating is available at outdoor umbrella tables in our Boxwood Garden, on our covered patio, or limited seating at socially distanced tables inside our tasting room. Masks are required only inside the tasting room. Enjoy the mountain views while sipping your favorite Kilaurwen wines which are available by the bottle, the glass and DIY tasting flights. You are welcome to bring your own picnic and enjoy it with a bottle of your favorite Kilaurwen wine while
you take in the mountain views and enjoy sitting around our fire pit. Well-mannered pets on leashes are welcome.
Art Exhibit A unique style and vibrant colors characterize the works by Sarah Gondwe which continue on display in the vineyard Tasting Room until the end of November. Gondwe is self taught and works with a new technique which involves scraping bits of crayon onto canvas, wood, glass or metal, then using a hot iron to melt and shape the crayon into freeform design. She is a member of the Art Guild of Greene and her art pieces are available for viewing and/or purchase.
1543 Evergreen Church Rd Stanardsville, VA 22973 (434) 985-2535 www.kilaurwenwinery.com
PIPPIN HILL FARM & VINEYARDS
2020 Cabernet Franc Our 2020 Cabernet Franc has rich aromatics of pomegranate and raspberries, but a bright palate full of pepper and cherry. Medium in body with plenty of tannic structure, this is a great wine to age, or drink with your holiday meals! Perfect for sweet potato casserole, pies, or next to a roaring fire pit, the Cabernet Franc will not disappoint. Plan to visit: Pippin Hill is a culinary vineyard in the heart of Virginia’s wine country. There are two types of standard reservations available: Indoor Table or Covered Veranda for table service. Walkins are welcome for lawn seating. Reservations via Resy are recommended for Indoor and Veranda seating. Hours: Tuesday – Thursday: 11 am – 5 pm; Friday – Sunday: 11am to 4:30pm Sundays- Live music on the hill! Each Sunday from 1-4 PM, Pippin Hill welcomes local musicians to perform on our Veranda. Check our website for varying artists. Nov 17th- Cooking class with Pippin hill- Columnbiana! Purchase tickets in advance.
5022 Plank Rd., North Garden, VA 22959 (434).202.8063 www.pippinhillfarm.com
REYNARD FLORENCE VINEYARD
Ti Rey Rosé 2018 & 2020 Named in honor of our winery dog Ti Rey, this wine is dry, rich, and robust. It features bright and lively notes of dried strawberries and cherries. It is crisp, clean, and refreshing and will please your palate with a taste of our Barboursville terroir. Ti Rey Rosé is the perfect pairing for all your festive holiday meals whether toasting friends and family while enjoying hors d’oeuvres or delving into a delicious ham or turkey at the table. Ti Rey is our beloved nine-year-old male Corgi and when you visit us here at Reynard Florence, he is sure to be part of your experience. He may greet you as you drive in (slowly!) and lead you up to the tasting room. We also have an adorable female Corgi puppy named Brixie. She is full of energy and is responsible for keeping Ti Rey trim and fit. Someday she may have a wine named for her! Most days you can find Ti-Rey and Brixie greeting customers in our tasting room, making new friends on the deck, or playing in the yard.
Visiting Reynard Florence We look forward to welcoming you to our small, cozy, and intimate winery. As you drive down our driveway, you will be greeted by our stunning mountain view. We are truly a hidden gem. Our service is warm, friendly, and you will likely have an opportunity to meet the owners and their two corgies Ti Rey and Brixie. Reservations are not required, and seating inside the tasting room is first-come-firstserve. We have lots of outdoor seating and space available on our front patio, back deck, and pergola. Umbrellas and canopies provide shelter from the sun and rain. Picnics are welcome outside! Enjoy live jazz every Sunday on the back deck from 2-5 pm. Hours: Thrus/Fri 12-5pm; Sat/Sun 11am – 5pm Open Holiday Mondays, as well as by appointment or chance! Don’t hesitate to give us a call!
16109 Burnley Rd. Barboursville, VA 22923 540.832.3895 / 434.962.1849 November 17 – 23, 2021 c-ville.com
CULTURE
THURSDAY 11/18
TALES OF THE CITY
Social commentator and cultural satirist Fran Lebowitz has an impressive resume of books, essays, and films. Her New Yorker flair won her a spot on Vanity Fair’s Best Dressed Hall of Fame list, and she’s the subject of Martin Scorsese’s recent Emmynominated, limited documentary series “Pretend It’s a City.” Lebowitz appears solo to share her views on current events, pet peeves, and whatever else is on her mind. $24.75-44.75, 7:30pm. The Paramount Theater, 215 E. Main St., Downtown Mall. theparamount.net.
THROUGH 11/20
CLIMATE STAGE
Andrew Bovell’s When the Rain Stops Falling is an intimate play with a vast setting. It’s 2039, and a catastrophic flood is coming that will end all life on Earth. Interweaving stories from four generations across two continents, the play showcases the lasting impacts of climate change and the damaging legacy left behind by patterns of abandonment and betrayal. UVA Drama’s rendition, directed by Marianne Kubik, features large-scale digital projections that both complement and disrupt the structure of the plot. $8-14, 8pm. Culbreth Theatre, 109 Culbreth Rd., UVA. drama.virginia.edu.
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SATURDAY 11/20
TOGETHER IN SONG
Drawing on the rich and diverse Southern musical traditions, North Carolina string band Chatham Rabbits constructs its modern folk with clawhammer banjo, effortless harmonies, and a deep appreciation for the past. The husband-and-wife duo’s name pays homage to a string band from over 100 years ago, and the couple’s guitar and Gibson banjo are more than 80 years old—but they don’t let that stop them from telling stories of their own. The pair is currently filming a TV show for PBS that documents married life in the music industry. $15-18, 8pm. The Front Porch, 221 E. Water St. frontporchcville.org.
OUR GUIDE TO YOUR WEEK
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