l'étoile

2010-09-09T17:28:00.000-07:00

NEW WEBSITE

We are pleased to announce that we have a brand new website up and running. Click here to check it out.

2010-03-22T09:26:00.000-07:00

Spring is coming and we have some really cool things lined up. Mark your calenders, save the date and RSVP as soon as you can because we expect to fill up fast.

Chef/owner Mark Gresge of l'etoile restaurant has been working with Foggy Ridge and Albemarle CiderWorks to put together a fantastic down home evening of great food and the best in Virginia Hard Cider being made in our area.

Hard cider is Virginia's earliest alcoholic achievement and arguably its best. That is, back when it was being made. Our forefathers drank the stuff for breakfast, lunch and dinner and you can bet your life they were not drinking some sweet, insipid woodchuck-esque, girlie brew. This stuff was 'serious cider', dry, tart and crisp like the apples that thrive best in our Virginia climate. For many years Virginia historians and booze enthusiasts have been in wonder and awe that no one has picked up the gauntlet. Cider making went out of vogue at some point in our history probably due to prohibition or some loathsome shift in progress making booze for breakfast impossible. Foggy Ridge was the first to take on the challenge and more recently Albemarle CiderWorks. But now we have these 2 producers of fantastic, dry and complex ciders and we owe it to the spirit of good taste herself to get out there and drink this stuff and revel in its good old fashioned, plain deliciousness.

To better convey what it is Cider does, Mark has formulated this dinner a little differently. We wanted to keep the cost low and I believe we arrived at $65. We will be setting up large banquet tables on location at Albemarle Cider Works just south of town so that everyone can sit together and we will be bringing out the food 'family style' in large bowls and platters. And what food have we chosen to go with this gulpable fermented treat? Classic Southern Cuisine! Pork chops (from Oak Hill Farm) in apple sauce, collards with house cured bacon and all the trimming like dumplings, green beans casserole and much more. All the Southern classics in the hands of a classically trained chef. The many different ciders from both producers will be set on the table for everyone to pour and pass and taste and enjoy and owner/cidermakers Diane Flynt and Chuck and Charlotte Shelton will be on hand to answer questions and talk about their brew.

This dinner is going to be so much fun and a great way to welcome Spring. To book, just reply to letoile 979-7957 to reserve your spot.

The full menu can be viewed here.

2010-02-22T18:22:00.000-08:00

l’étoile

with J Cambier Imports & Beer Run

presents

Brasseur Illinities Beer Dinner
Monday March 15th at 6:30pm

Come join us for this special beer dinner featuring some of the best Canadian microbreweries of the day. Brasseur Illinities is devoted to using only the best hand picked Canadian barley for its beers. The malt profile and freshness of these celebrated brews are quite pronounced.

In addition, we will be showcasing one of the world’s finest
and most unique beers - Trou du Diable Buteuse Brassin Special.

This version has been aged in oak barrels previously used for apple brandy from the Michel Jodoin cidery and features fermentation using brettanomyces yeast.

The full menu can be viewed here.

Please call 979-7957 for reservations.
Seating is limited.

2010-01-13T12:56:00.000-08:00

Come join letoile for a Pacific Northwest wine dinner on January 25th at 6:30pm. Free Run Wine Merchants and Wildaire Cellars winemaker Jean Driscoll will be present. The price is $55 per person excluding tax and gratuity.

l’étoile

Free Run Wine Merchants

Present:

Wildaire Cellars

with Winemaker Jean Driscoll

Monday January 25^th at 6:30

Wild Spoonbill Caviar en Croute

L. Mawby, “Blanc de Blanc”, NV Leelanau Peninsula, MI

Traditional Coastal Fish Terrine

Left Coast Cellars, Chardonnay, 2005 Willamette Valley

Eola Hills, “La Creole” Reserve Chardonnay 2008 Willamette Valley

Pomegranate Granita Intermezzo

House Cured Bacon Wrapped Lamb Chops

Potatoes & Brussels Sprouts

Wildaire Cellars, “Timothy” Pinot Noir, 2007 Willamette Valley

Left Coast Cellars, “Cali’s Cuvee” Pinot Noir, 2005 Willamette Valley

Grilled Apple Tartin & Salted Caramel Gelato

Terra Blanca, Late Harvest Chenin Blanc, 2006

Yakima Valley, Washington

Seating is limited.

Please call (434)979-7957 for reservations.

2009-07-29T11:20:00.001-07:00

Enjoy a 3 Course Dinner for only $27 every Wednesday and Thursday evening. Reservations Recommended.

2009-05-29T09:07:00.000-07:00

Chef Mark Gresge was recently interviewed by C-Ville regarding his weekly radio show "Live from the City Market." Check out the article here and tune in to WCHV 1260 AM every Saturday morning at 7 to hear the latest from the Charlottesville City Market.

Special thanks go out to the amazing farmers of the Greater Charlottesville area.

2009-04-04T12:39:00.000-07:00

l'étoile on Meet the Farmer TV

2009-01-22T10:07:00.000-08:00

Sunday Brunch at l'étoile!

Beginning March 1st, l'étoile will be serving Brunch every Sunday from 11AM to 2:30PM. Our menu will feature a modern twist on classical Brunch items from the mind of Chef de Cuisine Brian Wilkinson. Reservations are recommended and can be made by calling (434)979-7957.

2009-01-09T08:20:00.000-08:00

Apple Sweet Potato Soup
Velvety and golden. If the bisque seems too thick, thin it with a light touch of extra stock or cream. Roast Sweet potatoes for 2hrs before making soup

1 T olive oil
4 C cubed Sweet potatoes
1 T sweet butter
½ t salt
1 cup onion peeled and chopped
½ t nutmeg
6 C vegetable stock
½ t cinnamon
½ C carrots diced
1 t fresh ground ginger
½ cup celery chopped
½ t white pepper
2 C heavy cream
2 cloves garlic chopped
4 granny smith apples chopped
1 cup white wine

1. In a large saucepan, heat the oil and butter. Add the onion, carrots, and celery sauté 15 minutes over medium low heat.
2. Add garlic, apple, ginger. Then add wine and spices. Sauté for 10 minutes.
3. Add sweet potato and stock. Stir well and bring to low simmer for 30 minutes.
4. Turn heat down and let sit for 20 minutes before the puree in blender. I suggest using a hand blender, as hot soups in blenders are very dangerous – they blow the lid and may cause burns. Return soup to pot.
5. Add the cream. Reheat but do not boil the soup before serving.

Serves 6