Harvest Celebration Luncheon

Thursday, Sept. 20th: 10 am - 1:30 pm Charlottesville Cooking School

**SPECIAL PRE-FESTIVAL OFFSITE EVENT**

Gliding into Autumn

Chef and restaurateur Joy Crump is driven by the seasons in her Virginia-based, locally-inspired restaurants FOODE and Mercantile. Join her for an afternoon of crafting a hearty luncheon that celebrates the brief, magical balance of late-summer treasures and the early-Autumn harvest. Get ready to join in on the slicing, dicing and simmering in this interactive, southern-inspired meal.

Bites and Spreads

Stone Fruit Jam
Pimiento Cheese
Bread n Butter Pickles
Cornmeal Mini Biscuits
Burnt Sorghum Butter
Herbed Crostinis

Autumn Salad

Foraged greens (variety)
Local Goat Cheese
Local Seasonal Fruit (Pear, Apple, Stone Fruit)
Spiced Candied Pumpkin Seeds
Rosemary-honey vinaigrette

Main

char-grilled hanger steak
Braised greens with bacon lardons
Whipped sweets
Apple Cider Gastrique

Dessert

Buttermilk Pie
Lemon-zested chantilly cream

About Charlottesville Cooking School

Specializing in hands-on cooking classes for beginners to professionals, the Charlottesville Cooking School is owned and operated by Martha Stafford.  Monticello’s Heritage Harvest Festival is delighted to welcome Chef Crump to this private event at the school.

Charlottesville Cooking School
2014 Barracks Road
Charlottesville, VA

Joy Crump

Founder/Executive Chef FOODE, Mercantile
Joy Crump

A Pennsylvania native, Joy Crump is known for crafting the seasons’ best locally sourced ingredients into comfortable, refined dishes. A culinary graduate of the Art Institute of Atlanta, Joy honed her skills alongside farm-to-table pioneers, chefs Michael Tuohy and Kevin Gillespie. In 2011, Joy opened her first restaurant, FOODE, in historic downtown Fredericksburg, Virginia, with business partner Beth Black. In 2014, the duo opened their second Fredericksburg restaurant, Mercantile. Crump has had the honor of cooking at the James Beard House in both 2016 and 2017, and is actively involved in the James Beard Foundation’s Impact Programs for Food Policy, Chef Advocacy and Change.
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