{"id":36061,"date":"2019-01-02T13:57:07","date_gmt":"2019-01-02T18:57:07","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=36061"},"modified":"2019-01-02T13:57:07","modified_gmt":"2019-01-02T18:57:07","slug":"the-best-chefs-of-the-year-brenner-pass","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-best-chefs-of-the-year-brenner-pass\/","title":{"rendered":"The Best Chefs of the Year: Brenner Pass"},"content":{"rendered":"

T<\/span>he focus is on the Alps at Brenner Pass<\/b><\/a> <\/b>in Richmond, Va. From tartiflette with bacon and Delice du Jura to shoestring fries with fondue and cornichons to a gratin that\u2019s gooey with Gruy\u00e8re, almost every dish on the menu adds cheese to the mix.  <\/span><\/p>\n

That\u2019s with good reason, says Joshua Franklin<\/a>, who leads the restaurant\u2019s cheese program: \u201cThe Alps have some of the best cheeses on the planet, so we get a lot of goodness to play with.\u201d Cheese lovers, you need to make this a pit stop on your next trip down South. Here\u2019s why: <\/span><\/p>\n

\"\"

Spinach and Ricotta Agnoletti<\/p><\/div>\n

Lots of options. <\/h3>\n

Choose cheese as part of small plates, pastas, or family-style dishes, or take your pick from a dozen different wedges. \u201cCheese is so<\/i> ingrained in day-to-day eating in these European countries,\u201d says Franklin\u2014the menu reflects that.  <\/span><\/p>\n

It\u2019s true to its roots. <\/h3>\n

At Brenner Pass, expect to find exclusively French, Swiss, and Italian cheeses. \u201cIf something special comes along that has a fun story and is from the Alps, we\u2019ll find a way to get in on the cart or the menu,\u201d Franklin says. <\/span><\/p>\n

They form strong regional relationships. <\/h3>\n

The team works directly with nearby producers like Esmont-based Caromont Farms<\/a> and collaborates with local entrepreneurs: \u201cMaggie Bradshaw [of the Richmond pop-up Truckle Cheesemongers] makes the drive to Ripe Specialty in D.C. for us and herself. Without [her], we wouldn\u2019t be able to get some of the better cheeses we have in the case.\u201d <\/span><\/p>\n

\"\"

Brenner Pass chef and owner Brittanny Anderson (left) and executive pastry chef and owner Olivia Wilson.<\/p><\/div>\n

There\u2019s fondue.<\/h3>\n

Try it the classic way\u2014paired with house-made sourdough bread, fingerling potatoes, cornichons, and speck\u2014or get irreverent with a fondue-topped burger. <\/span><\/p>\n

 And there\u2019s more next door. <\/h3>\n

For European eats earlier in the day, head to the adjoining space Chairlift<\/b><\/a>. Find pastries, sandwiches, and locally roasted coffee, plus a cut-to-order counter that offers up American classics and fun Spanish wheels alongside those Alpine charmers. Once a month, the space fills up for a can\u2019t-miss Raclette Night.  <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

In Richmond, Virginia, Brenner Pass gives a taste of the Alps in the South.<\/p>\n","protected":false},"author":95,"featured_media":36063,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[3386],"tags":[7727,7939,7938,7943,1757,7942,7945,7944,7941,7940,7946,3647],"coauthors":[1504],"class_list":["post-36061","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs","tag-best-chefs","tag-best-chefs-2018","tag-brenner-pass","tag-brittanny-anderson","tag-caromont-farm","tag-joshua-franklin","tag-maggie-bradshaw","tag-olivia-wilson","tag-restaurant","tag-richmond","tag-truckle-cheesemongers","tag-virginia"],"acf":[],"yoast_head":"\nThe Best Chefs of the Year: Brenner Pass - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-best-chefs-of-the-year-brenner-pass\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Best Chefs of the Year: Brenner Pass\" \/>\n<meta property=\"og:description\" content=\"In Richmond, Virginia, Brenner Pass gives a taste of the Alps in the South.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-best-chefs-of-the-year-brenner-pass\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2019-01-02T18:57:07+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2019\/01\/Chefs2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1600\" \/>\n\t<meta property=\"og:image:height\" content=\"1067\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Bettina Makalintal\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bettina Makalintal\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-best-chefs-of-the-year-brenner-pass\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-best-chefs-of-the-year-brenner-pass\/\",\"name\":\"The Best Chefs of the Year: Brenner Pass - 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