This past Monday night at Maya in Charlottesville was a locavore's dream dinner. As each of the five courses was brought out, the person whose produce or meats or wines we were enjoying spoke to us about what went into the production of each ingredient. A wonderful way to become better acquainted with the farmers and artisans who make our food.
People like Peter Hatch from Monticello Gardens, renowned winemaker Gabrielle Rausse, Rob and Megan Weary from Roundabout Farm, Richard Bean from Double H Farm, Tom Silliman from Sweet Dog Farm. Everything but three minor ingredients were sourced locally (Maya owner Peter Castiglione joked the local ingredients were so flavorful, chef Christian Kelly didn't even need salt and pepper).
Needless to say, the menu was amazing: creamy, smoky white bean soup with andouille, chicken, kale, and broccoli (paired with Gabrielle Rausse's Bianco). The second course was a salad of autumn lettuce with local smoked trout (from Rag Mountain Trout) and pecans in a sherry vinaigrette (served with Rausse's pinot grigio). Next, a to-die-for braised pork shoulder with gnocchi (merlot). Then a chicken breast rolled with smoked ham, served over an Appalachian cheese sauce (cabernet sauvignon). As a fellow diner commented, the flavor combination of the chicken, ham, and cheese was reminiscent of a perfectly prepared croque madame.
And for dessert? A local apple tart tatin—so flaky, and spiced like any perfect autumn pie should be. (Served with Rausse's dessert wine Collage.)
The best part is knowing Maya will do a local meal like this all over again in January. Or if you can't wait for that, try its $40 Thanksgiving menu. It promises to be just as stunning—and just as local.
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