Pot Pies: Beef Brisket / Chicken Bacon Roasted Garlic / Mushroom Leek Gruyere / Sausage Gravy Biscuit

Hand Pies: Sausage Goat Cheese Egg Honey / Yukon Potato Cheddar Egg / Sloppy Joe / Squash Goat Cheese Sage

Sweet Pie Slices: Dark Chocolate Cream / Peanut Butter Truffle / Cinnamon Apple Crumble / Cookies & Cream

**Menu might have slight variations but I hope to have all of the above**

Quantities are limited and I expect some of the selections will sell out!

Check out ethoswineandtea.com for opening hours each day.

AND OF COURSE WE ARE DOING PIE DAY!!!

SATURDAY MARCH 14 will mark my TWELFTH Pie Day which doesn’t even really seem possible…..

The website will go LIVE for orders February 23 at 10am!!! Mark your calendars!

I’ll slide in your DMS to let you know which pies to expect - orders will be picked up at Splendora’s Gelato in Stonefield just like last year, and I’ll give you the inside info on the best pairings.

Also, the February Pie Chest Academy sessions have all kicked off and in 5 weeks time, 25 people will be able to make their own Pie Chest pie from scratch! Next openings are in April and July. I’ll be back soon with more dates and events for you to plan your entire life around. ;)

XO -

Rachel

Please join me for a comforting and warm meal that will feel like a culinary hug.

This is for those of you who have told me that you wish I would do a dinner without alcohol, and also for you who may be celebrating (at attempting) Dry January!

Ticket link:

Click Here!

I hope to see you there as we kickoff a damn fine year of pie.

XO.

Rachel

September 20, 6pm at Ethos Wine & Tea on W. Main Street in Charlottesville: a 3-course pie-centric dinner paired with curated wines and tea! Every course will be pie, including a starter, savory, and sweet.

Buy tickets here!

October 17 at 6pm at Hark Vineyards - 4-course Fall Dinner! Link and info will be posted shortly, along with a menu, but I’m tossing around making the cheese I did last year that had people very, very happy, along with a braised brisket pot pie, roasted winter vegetable pot pie, and more!

The meal in July was the first in the beautiful new tasting room with some of the area’s best views. This is certain to be a lovely time.

More soon!

Rachel

I’m excited to be a part of Tomato Tomato Festival at Lampo next Tuesday, August 26!

I’ll be selling pot pie-sized Heirloom Tomato Pies, but if you would like to pre-order a whole one, please visit the website (link is live now!). Pickups will be at the Tomato Festival from 4pm-8pm.

CLICK FOR TOMATO PIE!

And….this coming weekend, August 23, I’ll be camped out at Hark Vineyards for Pie Chest Fest - please join us between 12pm - 4pm where I’ll be hawking TEN of the shop’s favorites:

Sausage Egg Goat Cheese Hand Pies

Sloppy Joe Hand Pies

Blueberry Nectarine Pie

Dark Chocolate Cream Pie

Triple Citrus Pie

Crab and Sweet Corn Pot Pie

Pulled Pork Peach BBQ Pot Pie

Summer Vegetable Pot Pie

Chocolate Chip Cookies

Oatmeal Cream Pies

Quantities will be limited, can’t wait to see you!

XO.

Rachel

August 23 - PIE CHEST FEST at Hark Vineyards!

I’ll be baking up several of the fan favorites from the shop over the years, more details on time and such to come! The Sloppy Joe hand Pie has already been requested as one of the items - if you have something YOU NEED TO HAVE, comment or shoot me an email!

August 26 - TOMATO TOMATO at Lampo!

More info here.

I’ll be taking pre-orders for the famous Heirloom Tomato Pie that I’ve now baked for people all over the Atlantic Seaboard! I will also have some pot pie versions to purchase the day of the event. Stay tuned for ordering info.

September 20 - POP-UP at Hark Vineyard

October 17 - WINE DINNER at Hark Vineyard

November 27 - THANKSGIVING PIEMAGEDDON

XO.

Click here for event link which will be posted soon.

Menu:

First - Heirloom Tomato & Caromont Goat Cheese Tartlets on Puff Pastry

Second - Greenest Salad w/ Fresh Local Herb Dressing, Snap Peas, Romaine, Cucumbers, and Green Onions

Third - Green Goddess and Buttermilk Roasted Chicken w/ Tomato Gravy

Skillet-Baked Orzo w/ Zucchini, Mint, Spinach, and Feta

Roasted Corn Salad w/ Fresh Peaches and Basil

Vegetarian Entree: Baked Panzanella w/ Crusty ABC Bread, Leeks, White

Beans, Roma Tomatoes

Fourth - Summer Berry Trifle w/ Pastry Cream, Raspberry-Strawberry-Blackberry Compote, Vanilla Cake, Whipped Cream

All courses are paired with wine by people smarter than me on how to do so, but please feel welcome to come if you do not imbibe!

Summer Pie continues on July 11 with Peach Cobbler! Be on the lookout for the Squarespace link for purchase, which you will receive first.

XO.

July 26: Summer Wine Dinner (four courses, family style, lots of love)

August 23: Pie Chest Fest! (several of your favorites from the shop, fun, and more)

September 20: Pop-Up (TBD)

October 17: Fall Wine Dinner (four courses, family style, more love)

Save the dates and stay tuned for more info!

XO.

The best event of the year is April 24 at The Paramount Theater - come play along and cheer on The Pie Chest for Wordplay! Every dollar spent on admission and raffles goes to support the mission of Literacy Volunteers in Charlottesville.

My first Winery dinner at Hark Vineyards is May 10 - mark your calendar now (I’ll provide the link once it is ready for ticket purchases). Four-course meal with wine pairings, but no need to imbibe!

Since this is so close to Mother’s Day, the menu will contain direct inspiration from each of my grandmothers along with short readings from my manuscript.

I have one remaining Open Doors classes through Albemarle County that still has spots for registration:

Cherry Almond Crumble Hands-On Class, May 20, 6-8pm

Click here to register.

More to come, including a Summer Dessert Pop-Up at Hark Vineyards in July, Peach Cobbler Pop-Up, Tomato Pie Pop-Up, and more classes!

XO,

Rachel

Course 1: Savory Coeur le Creme with Asian Pear Chutney, Albemarle Baking Company Crostini, Carrots

Course 2: Cauliflower & Celery Root Soup, Honey Butter Cornbread

Course 3: Chicken Bacon Roasted Garlic Pot Pie, Mushroom Leek Gruyere Pot Pie & Lemon Balsamic Roasted Fall Veggies

Course 4: Tiramisu Trifle w/ Vanilla Sponge, Espresso Simple Syrup, Mascarpone Filling, Coffee Ganache

It was magical.

Best of all were the people!

Some of my favorite humans in the world came to share in a few moments of repast.

Til next time!

XO.

I can work with you to create a bespoke meal that appreciates your celebration/event, including multi-course meals, buffets, desserts, etc. I take care of all food procurement, menu planning, preparation, cooking on-site, and cleaning. Please email me at thepiechest@gmail.com or send a message below for more information or to get the conversation started!

Read on for testimonials from former events.

Testimonials

"When we realized we were moving away from our community for work, I knew I wanted to work with Rachel to create a feast for the people we love in Pittsburgh. I knew her work and her vision for gathering people and memories around meals. Our community has always been convened around tables, and food is both more than how delicious and nourishing it is and also, everyone in our community knows the value of eating well--most of them are excellent cooks too in all different modalities. In the literal and the figurative, this community has fed our souls. If we were going to have a dinner to celebrate this community--we wanted the food to be amazing, and we also wanted it to feed our souls and the souls of the community we loved as we prepared to leave town. The food was transcendent--and in that, I mean that it convened all the love and joy and beauty and memories of our time in Pittsburgh into one evening, at one table, where we could hold it and bite into it and experience it all at once.  Rachel let me cook with her, taught me in the process, and shared the heritage of her culinary inspirations with me as we prepared to share them with our friends and family. At the end we sent everyone home with food and they lined up at the table like delighted kids to load up their takeout containers--texting me photos days later as they consumed their treasures. 

What I mean to say is this: Rachel is not just a chef, though she is an excellent chef. She arranges and curates a meal experience that remembers us to ourselves, and codes that memory into the meal one bite at a time. It's cooking--and it is also alchemy."

Rev. Dr. Karen Rohrer    

“When it came time to plan my best friend's bachelorette party, I knew I wanted to create an intimate, fun-loving experience for her.  My friends and I hired Rachel as a private chef for an evening and it was the most incredible experience.  We dined, laughed, shared and all the while Rachel graciously served us the most magical meal.  She explained her pairings, shared her experiences as a chef and served us dish after delightful dish.  We enjoyed the experience thoroughly and can't recommend her enough.  It was such a joy to invite Rachel into such a special night and have her share her giftings and expertise with us.  I am SO satisfied with her service and KNOW you will be too.”

Anna Filly, Owner of Anna Filly Photography 

“I hired Rachel to organize, and personalize, a surprise dinner party for my best friend's destination bachelorette party. Rachel was very responsive in her communication. Additionally, she demonstrated critical flexibility when I realized I made a mistake in our prior communication about some of the specifics surrounding the day I needed her. She was so patient, kind, and more than willing to make necessary adjustments. Rachel arrived on site in a timely and organized manner. When our group arrived back at the house, we were met with relaxing music and aromas that made everyone excited to try whatever she was dishing up. The sangria she made for us was delicious, and every creation she served afterwards exceeded the bar she set early on with that pre-dinner beverage. The food she served was incredible- both flavorful and unique. However, Rachel personalized the experience to be more than just serving us dinner. Each dish came with an explanation of ingredients and what our taste buds could expect while savoring our first bites. Rachel spent time at the end of our meal detailing aspects of why she loves her work and answered any questions we had for her. She cleaned the kitchen thoroughly upon her exit and was timely in all aspects of her service. When Rachel left, we felt that we had not only met an incredible chef- but also made a new friend. You won't regret hiring Rachel for your event!”

Jordan Johnson

“My husband and I had Rachel cook for us for a small intimate dinner party and it could not have been more perfect!  The food she prepared was so delicious - and very thoughtfully prepared.  From the appetizers to the main course, to the dessert - it could not have been better!!  She is terrific at what she does and was extremely easy to work with.  We cannot wait to have her back this fall when we are hosting a few more dinners!  Our guests loved the meal so much they even asked for her contact information.  Rachel is a wonderful chef - it is a pleasure to have her help us with our catering needs.”

Margie K.

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Hark Vineyard Fall Dinner

October 25, 2024 5:30pm-7:30pm

https://harkvineyards.com/our-events/

Menu:

Savory Coeur a la Creme & Asian Pear Chutney w/ Crostini, Veggies
2021 Petit Manseng

Cauliflower and Celery Root Soup w/ Honey Butter Cornbread
2021 Chardonnay

Chicken, Bacon, Roasted Garlic Pot Pie
Mushroom, Leek, Gruyere Pot Pie
Roasted Fall Vegetables w/ Balsamic
2019 Cabernet Franc Reserve

Tiramisu Trifle w/ Espresso Reduction, Mascarpone Whip, Ganache
2021 Merlot

Plus, a special take home treat (which, I can reveal, is likely a Pumpkin Whoopie Pie…)

Thanksgiving Pies

Ordering Site Opens October 28 @ 9am

https://thepiechestva.com

Order pickups November 26 and 27 at:

• Blue Moon Diner (Downtown)

• The Daily Grind (29N)

• Sugarbear Ice Cream (Pantops)

• Oakencroft Winery (Barracks)

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