We took this picture the next day!
After our walk around downtown Staunton, we decided to check out the Staunton Grocery. I initially found the Staunton Grocery while attempting to search for a restaurant that was featured on an episode of PBS’ NOW that focused on the transition of tobacco farmers in Virginia to producing organic crops. Also included in the episode was a piece on Barbara Kingsolver and her family’s efforts to both grow and eat locally for a year that she wrote about in Animal, Vegetable, Miracle. In the episode it was mentioned that her husband, Steve Hopp, who contributed to A,V,M owned a restaurant where the menu was entirely created around the idea of “farm to table.” Of late I’ve become more involved in attempting to decrease our carbon footprint and wanting to support more local producers and businesses. In researching for our stop in Staunton, I came upon an almost one-year old “farm to table” restaurant, the Staunton Grocery. Chef Ian Bodden, a former New Yorker who cooked at Judson Grill and Home in Greenwich Village, has a menu that is entirely composed of dishes from items from local producers. Above the bar at Staunton Grocery is a huge chalkboard that has listed all of the farmers and producers; the product they supplied and the location the item came from. You know the origins of every component of your meal.
J. and I started off with beer from a local microbrewery called Blue Mountain located in Afton, VA. We tried the Full Nelson Ale and it was very good. Our bartender told us that it was a new brewery in the area and gave us the cardboard bottom of the six-pack that had details about its location and directions. After spending a while reading the menu, we selected some hot appetizers for our mini-meal. We started with an amuse bouche consisting of a slice of clementine on pickled radishes. It was very fresh and a nice palate cleanser after the beer. We shared southern fried quail on a layer of greens and parsnip puree and a sweetbreads salad with pickled apples and arugula. Wow…both were so delicious that J. and I almost didn’t share. The sweetbreads were light and fluffy. The quail practically melted in our mouths. We were given a breadbasket with our dishes that was some of the best bread that both of us have ever had. It came from Newtown Baking, a local bakery, which we had every intention of going to the next day, but we just didn't make it. After wiping our dishes clean with bread, we decided we had to try a cheese plate. Our bartender brought us our cheese plate and joked with us that bartenders very rarely have to describe cheese plates, and this was her first time. Of the five cheeses, three came from Virginia; one was from New York and the fifth I think was from West Virginia or possibly a bit further away, like Wisconsin. I wish I could describe all of the cheeses, but I didn’t take notes that night, so I all I can say is given that we love cheese, we loved each and every one. We also shared a nice dessert wine that came from Virginian winery.
All through out our meal, we spoke with our bartender and told her we were from New York; how we found the Staunton Grocery; were on a roadtrip with our cat, etc. At one point in time she left the bar and this young fellow who looked like he was the chef came out to get some pints of beer for his kitchen. Of course, I geeked out and had to ask him if he was the chef, which he said yes. We complimented him on the great food and talked to him about leaving New York City; having what people call a “New York” attitude and his restaurant. Chef Boden said he spent a year meeting with farmers and cultivating relationships with them to supply food for his restaurant. He said that he was at the point where he could ask the farmers to grow specific produce for him and that with a few exceptions, such as some of the cheese we ate; olive oil and product such as fish, he could obtain everything from local sources. It was really nice to get to talk to the person who made your food and to also see a thriving restaurant based on the “farm to table” idea. He thanked us for coming and went back to the kitchen. J. and I asked for the check and with it was sent a plate with three mini desserts, compliments of the chef. Of course now I want to take a road trip back down to Virginia simply to go back to Staunton Grocery and try their tasting menu.
J. and I practically skipped back to the Stonewall Jackson with our lot of free used books and feeling pleasantly full. Virginia had definitely made us lovers that night. We found Jericho sitting on a chair looking happy to not be in the car, yet a bit perturbed that he was in a hotel room. We all nestled in for a good night’s sleep.
This was taken right after we got back to our hotel room. He only left that chair in order to eat, use his kitty litter and drink water. He had no desire to sleep on the bed with us. Jericho did give us, me in particular, a little bit of payback the next day in the car.If you find yourself anywhere Staunton, VA, definitely check out the Staunton Grocery. Here is a link their website: http://www.stauntongrocery.com/
Also if you get a chance check out the NOW episode. You can watch it fully online: http://www.pbs.org/now/shows/344/index.html
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