Comfort food favorites from local chefs
From hearty Blue Crab and Corn Chowder to flavorful Haitian Spaghetti and classic Coq au Vin and savory Vegan Chutney, these recipes bring the warmth of home cooking to your table with a touch of local flair.
“For my favorite ‘comfort food’ recipe, I have to go with my Blue Crab and Corn Chowder. I chose this dish because it is delicious and hearty any time of year! If anyone wants to try it without having to cook it, they can come down to Hamiltons’ at First & Main and give it a try.”
— Chef Hunter Harding
BLUE CRAB & CORN CHOWDER
Chef Hunter Harding | Hamiltons’ at First & Main
Ingredients
– 1 ½ pounds jumbo lump blue crab
– 1 quart corn kernels (fresh or frozen)
– 1 pint diced bacon
– 1 pint diced yellow onion
– 1 cup peeled and diced carrots
– 1 cup diced celery
– 1 quart whole milk
– 1 pint half-and-half
– 1 pint heavy cream
– 1 tablespoon diced garlic
– 1 clove whole garlic
– 2 tablespoons diced chives (plus extra for garnish)
– ½ cup water
– ½ cup corn starch
– 1 sprig fresh rosemary
– 2 bay leaves
– 1 tablespoon black peppercorns
– ¼ cup white wine (preferably Chardonnay)
– 1 tablespoon sugar
– 2 teaspoons lemon juice
– 1 tablespoon vegetable oil
– Salt and pepper, to taste
– Cheesecloth (for bouquet garni)
– Twine
Instructions
Make a sachet using the rosemary, black peppercorns, whole garlic, bay leaves, cheesecloth, and twine. Set aside. In a large stock pot cook the bacon on medium heat until crispy. Add the garlic, onion, celery, diced garlic, vegetable oil, and sachet. Cook until translucent. Add the wine and deglaze the pot. Add the remaining ingredients except the water, cornstarch, chives, and crab. Bring to a boil, then cut back temperature and simmer until the potatoes are soft. Add the crab and bring back to a boil. Separately mix the cornstarch and water to make a slurry. Add the slurry to the still boiling chowder. once it thickens, remove from and salt and pepper to taste. Serve hot and garnish with diced chives.
About Chef Harding
Hunter Harding’s culinary journey began through hunting and fishing with his father, sparking an early interest in food. As a teenager, he often cooked for his brother while their parents worked late. He studied culinary arts at Greene County Vocational School and worked at Café 1201. After high school, he joined Miller’s, then moved to Hamiltons’ at First & Main in 2015, progressing to lead line cook under chef Curtis Shaver. In 2018, Harding helped launch Peloton Station before returning to Hamiltons’ in 2019 as sous chef. He was promoted to head chef in 2021.
HAITIAN SPAGHETTI
Chef Sober Pierre | Pearl Island Catering
“This is a tasty Caribbean take on spaghetti.This dish is traditionally eaten for breakfast but can be enjoyed during any meal time. It is prepared with spaghetti, sliced hotdogs, tomato based sauce and smoked herring for that full bodied flavor. Adding boiled eggs helps make it a breakfast-worthy dish, and most Haitian dishes will have sliced tomatoes and avocados on the side.” — Chef Sober Pierre
Sober Pierre started Pearl Island Foods LLC in 2013 as a way to share the Caribbean culture and introduce people to the flavors of the Caribbean. This idea morphed quickly into a catering business when he connected with a local chef. Although Pierre knew his way around the kitchen, his role was primarily to manage the overall operation. His career as a chef started during COVID when Pearl Island experienced turnover in some critical roles and the kitchen required his attention. He says that efficiency in processes is at the heart of his love for making food an experience.
COQ AU VIN
Chef Mark Gresge | l’etoile
“Coq au Vin is a classic French dish that braises chicken in red wine with vegetables and aromatics, creating deep, rich flavors. Enjoy this cozy, classic French dish with a glass of red wine!” — Chef mark gresge
Mark and Vickie Gresge began serving Charlottesville with French and Virginia-inspired cooking at their restaurant, l’etoile, in 1993. Their catering business grew out of that experience, and from a desire to take part in the celebrations, the rituals, and the ceremonies of people throughout the Central Virginia community. They have a history of procuring the finest, freshest ingredients through the relationships they’ve cultivated for more than 25 years. In addition to catering, l’etoile offers chef-prepared take-and-bake entrées, soups, salads, and desserts each week. Order at letoilecatering.com in advance for pickup on Fridays between 4-6 p.m.
ROASTED CARROT, APRICOT, & PISTACHIO CHUTNEY
Chef Laura Fonner | Beer Run
“Most people associate winter comfort food with something hot or stewed,” says Laura Fonner. “My mind goes to something that makes me happy in my soul and obviously my belly. So my recipe is something served cold—one of my favorite chutneys. I totally made this recipe up and it is an accumulation of so many feelings and people and places I have experienced in my life. These flavors set my world on fire and remind me why I have sacrificed myself for this Industry. This dish is versatile, so even though I’m presenting this with cheese, it’s also amazing with salmon, chicken, or lamb. It’s vegan as it stands, which is also amazing!”
Ingredients
– 3 medium-sized carrots, peeled and small diced
– 1 medium yellow onion, small diced
– 4 roma tomatoes, small diced
– 1 bunch parsley, chopped
– 1 bunch basil, chopped
– Juice from 1 lemon
– 1 teaspoon red pepper flakes
– 3 tablespoons apple cider vinegar
– 2/3 cup chopped apricots
– 1/2 cup toasted chopped pistachios
– 2/3 cup olive oil
– 4 ounces burrata
– 1 package naan bread, any flavor
– Salt and pepper to taste
Instructions
Preheat oven to 400 degrees
On a sheet pan, mix together the carrots, onion, garlic, tomatoes and red pepper flakes
Coat with the oil and add salt and pepper and toss well
Bake in the oven for 20 minutes or until vegetables are tender. Let cool slightly.
In a mixing bowl, add apricots, basil, parsley, and lemon juice. Mix well. Then add the roasted vegetables. In a
food processor, pulse the mixture until blended well.
Add salt and pepper to taste. If you want more spice, add more red pepper flakes but keep in mind the longer the chutney sits, the more the flavor intensifies.
To Serve
“Top with your favorite burrata,” says Fonner. “Mine is made by a company called Buff, it is Buffalo burrata and it’s amazing. You can find it in numerous stores around town! Add your chutney, top with sea salt, black pepper and the pistachios. Serve with naan bread and boom, my favorite comfort meal!“
About Chef FONNER
After establishing her reputation as a chef at Duner’s and appearances on the Food Network, Laura Fonner is now the head chef at Beer Run. When she joined Beer Run this past fall, the restaurant was already a favorite spot where she’d enjoyed many meals with friends and family over the years. Fonner is renowned for blending high-quality ingredients with a casual approach, offering diners thoughtfully prepared meals with a twist of culinary ingenuity. She has also led community-driven initiatives to provide chef-prepared meals, self-care baskets, and holiday treats for guests at PACEM shelters.