Pippin Hill’s Sous Chef, Allie Redshaw, Featured on The Charlottesville 29’s “Five Finds on Friday”

Thank you to The Charlottesville 29 for featuring
Pippin Hill’s Sous Chef, Allie Redshaw in its
Five Finds on Friday


















On Fridays we feature five food finds from local chefs and personalities.  Today’s picks come from Allie Redshaw, the new Sous Chef of Pippin Hill. Redshaw’s picks:

1) Scallion Bubble Pancake at Taste of China. “We all know this is a ‘chefs’ favorite,’ so seemingly no surprise that I am giving recognition to this strip mall Chinese restaurant, but T.O.C. is so much more; always a friendly face greeting Ian and I at the door, and a pot of hot tea waiting on the table. Apart from their service, the food is impeccably authentic Szechuan cuisine. I could list at least ten dishes that are favorites of mine, but the Scallion Bubble Pancakes are golden brown and delicious with duck sauce and spicy mustard; and, the spicy, crispy duck with its whole Thai bird chilis, charred scallions, and overly crispy duck skin completes every meal!”

2) Malai Kofta at Royal Indian. “This place just having moved locations is absolutely on point. Their table service is absolutely wonderful, and the food also meets those standards. The malai kofta, which is my go-to, is a vegetarian option derived of curried vegetable ‘meatballs’ of sorts submerged into a delicious creamy sauce; accompanied with the perfectly cooked basmati rice and jasmine tea, it is a wonderful meal!”

3) Chicken at Al Carbon. “This small storefront has slowly become one of my favorite places to go, not only because of the smell and sound of fresh chicken skin crackling upon the rotisserie spit just inside the front door, but you truly get your money’s worth of food here. With a choice of either a quarter, half, or whole chicken, complete with three sides and a drink, you can easily feed two or three adults for less than $30.00. The chicken is seasoned, and perfectly juicy, the esquites (sweet corn with crema, queso, and cilantro), and the saffron rice; ALL to die for!”

4) Pork at The BBQ Exchange. “This hub of pork goodness is off the beaten path but well worth the commute. The bacon doughnuts, the dopest pulled pork, and the thick-cut house made bacon, all rock my socks off! MY favorite aspect of this restaurant is that the integrity and consistency of the food never waiver, despite their exorbitant number of customers served every day.”

5) Massaman Curry with Tofu at Monsoon Siam. “Last but not least, this Thai food has been a comfort food to me since I first moved to Charlottesville. The massaman curry with tofu is my go-to, it lends a little sweetness, with a spicy finish; and the brown rice is just as well cooked as the white. All of their food is comforting, hot, and delicious, authentic Thai. And they deliver :)”

Topics: Charlottesville, Charlottesville Activities, Charlottesville Virginia, culinary, Cville, Food for Thought, In the News, Lunch, On the Hill, Our Food, Things to Do, Tips, Virginia, Weekend, Weekend Plans | Tagged , , , , , , , , , , , , , | Leave a comment

Autumn in Full Fig – New Tasting Room Menu Item: Baby Red Russian Kale with Warm Calimyrna Figs

Today we welcome the first day of fall, and a number of Autumn inspired dishes you won’t want to miss this season!

Take it from Tom Sietsema, food critic for the Washington Post, who wrote that our tasting room lunch menu “wouldn’t taste out of place in Napa Valley.”

With a number of Autumn inspired dishes securing their spot on our seasonal tasting room menu, Executive Chef Bill Scatena highlights one in particular that will swing us right into autumn;

Pippin Hill’s Baby Russian Kale Salad featuring Warm Calimyrna figs, House-made Ricotta, toasted pumpkin seeds and sherry agrodolce.


So, what makes this dish so perfect for fall? This particular combination of ingredients reminds us of all the cozy days fast approaching. With the warm juicy figs, decadent ricotta, and fresh crunchy kale, there isn’t a dish that could better suit the season.

Chef Scatena shares, “The kale, picked straight from Pippin Hill’s kitchen garden will offer a more mild, peppery finish to the overall salad. Paired with the sweet unctuous nature of the fig, creaminess of the house-made Ricotta and nutty crunch from the pumpkin seeds, it’s a delightful welcome to the cooler season ahead.”

Have you heard of Calimyrna figs? These figs are of the Smyrna variety, having been brought to California in 1882 from Turkey and renamed in honor of its arrival. The fig is the only fruit that is both fully ripened and semi-dried on the tree it grows on. Also, figs are flowers that have inverted into themselves. The seeds are actually the real fruit.

figs-local-pippin-hillThe warmth of the figs in this delicious tasting room dish brings out their bold flavor and floral aroma. You will have to try it to see just how incredible it is.

Baby red russian kale is surprisingly less red than you would think. The stems are purple and leaves are flat, getting its name from the deep purple veins on each piece of kale. The leaves of the baby red russian are much tenderer than most other kales.

Our house made ricotta is one of many selling points of this dish. Ricotta cheese came about when Italy’s cheese making industry experienced an environmental problem that could only be solved by using large amounts of whey. Ricotta was the perfect solution!

Come see us for lunch Tuesday – Sunday from 11 AM – 3 PM. See you on The Hill!

Topics: Charlottesville, Charlottesville Cooking, Charlottesville Virginia, cuisine, culinary, Cville, Fall Cuisine, Figs, food and wine pairing, Lunch, New Menu Item, On the Hill, Our Food, Our Kitchen, Ricotta, Tasting Room Lunch Menu, Virginia | Tagged , , , , , , , , , , , , | Leave a comment

Pippin Hill Farm Featured in The Washington Post

The glowing Washington Post review by Food Critic Tom Sietsema still has us blushing. It’s an honor to have been featured this past weekend. Thank you to Tom Sietsema for featuring us in the article, “In Virginia wine country, where to have some great food with drinks.”

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PHF WaPo Quote

Here on The Hill, we focus on seasonal ingredients that champion the flavors, smells and experiences of every season to create North Garden’s speciality menu that, as Sietsema notes “wouldn’t taste out of place in Napa Valley.”


Our Farm Table & Wine Bar menu, designed as part of of Virginia’s Agritourism initiative, is consistently changing. Much like the seasons, our garden is transitioning from Summer delights to a Fall Harvest. With cold weather in full swing, our restaurant is ushering in heartwarming, seasonal recipes featuring the best of Autumn’s bountiful produce.

From hand-made tortellinis and hearty soups, to wood-fired pizzas and delectable desserts – this season is one you won’t want to miss.

We look forward to seeing you in the Tasting Room!

Topics: Charlottesville, Charlottesville VA Wine, Charlottesville Virginia, cuisine, culinary, Cville, food and wine pairing, In the News, Lunch, On the Hill, Our Food, Our Kitchen, Summer Cuisine, Tasting Room Lunch Menu, Virginia, Wine, Winery & Vineyard Weddings | Tagged , , , , , , , , , , , | Leave a comment

Wedding Wednesday: Pippin Hill’s Preppy Spring Wedding Featured on Style Me Pretty











We love seeing Megan & Fred’s beautiful spring wedding featured on Style Me Pretty, offering a glimpse into this sunny day that will instantly warm your heart.

The color palette of deep blue, forest green and sunflower yellow shines through from the ceremony to the reception. We’re crushing over the rich blue bridesmaids dresses, and those striped napkins, we just can’t get enough!

Thank you to Elisa Bricker for sharing these cheerful images with us.

See the feature and the complete gallery on Style Me Pretty: Preppy Spring Charlottesville Wedding!

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Photo Credit: Elisa Bricker with Beehive Events and Soiree Events

Topics: Charlottesville VA Wine, Cville, Tips and Trends, Virginia, Virginia Venue, Wedding venue, Wedding Wednesday, Weekend, Winery & Vineyard Weddings, Winery Wedding | Tagged , , , , , , , , | Leave a comment