Welcome to Chef’s Corner at Pippin Hill Farm & Vineyards!
Are you interested in going beyond the plate? Curious about the passion, talent, precision and team work that is devoted to each dish? Interested in what’s growing in the Pippin Hill garden? Now is your chance to learn from one of Charlottesville’s finest Chefs, Chef Amalia Scatena! Chef’s Corner will take you behind the scenes into the kitchen and garden of our Chef and her team, providing both insight and inspiration appealing to the culinary creativity and curiousity within us all. Start following Chef’s Corner for the latest on what’s cooking in the Pippin Hill kitchen!
Meet Chef Amalia Scatena
At what point did you realize Cooking School was the next step? I always knew that I wanted to do something with food, but that I wanted to embrace not just food, but culture and lifestyle and food and wine and everything in between. This desire really spurred my initial exploration and research into career options that would incorporate all of these factors, which ultimately led to my decision to pursue culinary school in Florence, Italy.
Last night on earth, what city are you eating in? Florence, Italy.
Something you can never mess up in the kitchen? For me, pasta. I will never mess it up, I could do it with my eyes closed.
If you could spend a day with any Chef, dead or alive, who would it be? Alice Waters and Eric Ripert.
Kitchen appliance you cannot live without? Meat slicer.
What would you eat on your last day on earth? Crostini Toscani, Bucatini with Bolognese, Grilled Asparagus with Lemon & Parmesan, Oysters in a half shell and my Moms Blackberry Pie!
Does wine accentuate the food, or food accentuate the wine? I think it’s a good, equal balance. I think they complement each other.
What’s the most flexible spice? Lemon zest! Lemon zest goes in everything. Whenever something is missing, I add lemon zest or arugula. My kitchen crew at Pippin Hill will all tell you, lemon zest or arugula is always the answer.
Learn more about Chef Scatena