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The Blue Bird Café

When Charlottesville, Va. businessmen Brent Pye and Chuck Hancher took over the popular Blue Bird Café, they knew they already had a good thing going. Their general manager, Jennifer Cody, had already been with the cafe for 10 years and the menu was a mainstay of “restaurant row.” An additional infusion of ambiance was their vision.
From the outdoor courtyard, where guests can enjoy live music with their meal while relaxing in the warm Virginia weather, to a friendly waitstaff inside among the cozy booths and tables, the cafe speaks of Southern hospitality. And what about the food? Certainly no disappointment there as more-than-adequate portions of delicately flavored dishes offer a refreshing taste combination of down-home and European cuisine.
The Blue Bird Café is located just 20 minutes off the Blue Ridge Parkway at 625 West Main St. in Charlottesville, 434/295-1166. For more recipes, go online to www.BlueRidgeCountry.com.

Parmesan and Cornmeal Crusted Catfish

4 catfish fillets                                                
2 cups cornmeal                                 
1/2 cup flour                                       
1 tbsp. salt                                                                  
1 cup grated parmesan
1 tbsp. red pepper flakes
2 tbsp. basil
2 eggs 
2 cups milk

Mix all the dry ingredients and set aside. Whisk together the eggs and milk. Dredge the catfish in the eggwash and then into the dry cornmeal mixture, covering both sides evenly. Fry over medium-low heat in a lightly greased pan until golden brown. Serve over rice.

Stuffed Breast of Free Range Chicken

Double breast of boneless free range chicken, skin on
3 oz. chevre
4 oz. roasted red peppers, diced
1 can spinach, drained
1/2 cup white wine

Mix chevre, peppers and spinach – salt and pepper to taste. “Stuff” chicken breast by placing a large spoonful of the spinach mixture in the center of the two breasts and wrap. Place stuffed chicken in a roasting pan and pour white wine over top. Roast at 375 degrees for one hour. Serve with Blue Bird Mashed Potatoes and vegetables.

Blue Bird Mashed Potatoes

2 1/2 lbs potatoes (of your choice)
0.125 lbs butter
1/4 cup heavy cream
3 oz. white cheddar cheese (regular cheddar will do)
1/4 cup sour cream
0.125 cup green onions, chopped
salt and pepper to taste

Mix and mash boiled but unpeeled potatoes and all other ingredients together to desired consistency. Serves four (4).

Curried Apple Bisque

12 Granny Smith apples, peeled, cored and sliced
1 quart heavy cream
2 tbsp. curry powder
1/4 cup brown sugar
1/2 cup Major Grey Mango chutney (optional)

Mix all ingredients and simmer over medium heat for 20 minutes, or until apples are soft. Blend with hand mixer. Place back on medium heat for 15 to 20 minutes. Salt and pepper to taste. Serves four (4).