>>ANNOUNCER: THIS PRESENTATION
WAS MADE POSSIBLE THANKS IN PART
TO THE PATRONS OF
"CHARLOTTESVILLE INSIDE-OUT"
COMMITTED TO EXPLORING THE
PEOPLE, PLACES AND QUALITY OF
LIFE THAT UNIQUELY DEFINE
CHARLOTTESVILLE AND ITS
SURROUNDINGS.
>> CHOCOLATE CAN BE A DYNAMIC
THING DEPENDING ON WHO YOU ARE
WITH, WHERE YOU ARE, YOUR FRAME
OF MIND, YOUR MOOD.
>>TERRI ALLARD: FOR WHTJ, I'M
TERRI ALLARD AND THIS IS
"CHARLOTTESVILLE INSIDE-OUT"
♪♪♪
♪♪♪
>>CHEYENNE DOLIN: THEY HAVE
AMAZING HASH BROWNS AND I LOVE
THE COLOR OF THE PLACE AND I
LIKE IT, IT'S GOOD. GOOD VIBES.
>>JIM WAIVE: WELL I SEE THE BLUE
MOON DINER AS A ONE OF A KIND.
IT'S A PLACE WHERE YOU CAN JUST
RELAX AND TRY SOMETHING NEW,
MEET SOME INTERESTING PEOPLE.
ARTISTS, ENGINEERS, SONGWRITERS,
SCULPTORS, BUSINESSMEN, LAWYERS,
DOCTORS, EVERYONE COMES TO THE
DINER.
>>TERRI ALLARD: TODAY WE'RE
GOING TO FEATURE A FAVORITE
LOCAL EATERY THAT HAS BEEN
SERVING OUR COMMUNITY SINCE THE
LATE 1940S. THIS POPULAR SPOT
NOT ONLY PROVIDES PATRONS WITH
TASTY BREAKFAST, LUNCH, BRUNCH,
AND DINNER DISHES, IT IS ALSO
WIDELY KNOWN AS A PLACE TO FEEL
AT HOME AND CATCH UP WITH
JOIN US AS WE VISIT WITH LAURA
GALGANO AT THE BLUE MOON DINER.
COME ON!
♪♪♪
>>LAURA GALGANO: IT ACTUALLY
FIRST OPENED AS A PLACE CALLED
THE WAFFLE SHOP IN 1949 AND IN
THE LATE SEVENTIES IT WAS
RE-OPENED AS BLUE MOON DINER BY
BUZZY AND ALLISON WHITE.
>>TERRI ALLARD: OH, THAT'S SO
GREAT.
>>LAURA GALGANO: AND IT WAS A
FAMILY EVENT. THEY LIVED IN THE
APARTMENT UPSTAIRS AND THEY
SERVED BRUNCH FOR THE FIRST FEW
YEARS AND THEN THEY SOLD IT TO
JERRY DANNER WHO HAS STARTED A
LOT OF RESTAURANTS IN THE AREA
>>TERRI ALLARD: YEAH, A LOT OF
RESTAURANTS IN THE COMMUNITY.
>>LAURA GALGANO: YEAH. AND HE
SOLD IT TO PAUL GRADY WHO WAS
THE BIG ELVIS FAN SO MOST OF THE
SO MOST OF THE ELVIS MEMORABILIA
THAT YOU SEE AROUND THE DINER
CAME FROM PAUL GRADY.
>>TERRI ALLARD: THAT'S GREAT.
>>LAURA GALGANO: HE WAS A HUGE
FAN. AND PAUL WESTENBERGER OWNED
IT FOR A SHORT TIME AND HE WAS
FAMOUS FOR DOING HIS HOSPITAL
HAPPY HOURS.
IN THE MORNING WHEN ALL OF THE
NURSES WOULD GET OFF OF THEIR
SHIFTS THEY'D COME HERE AND HAVE
THEIR HAPPY HOURS BEFORE THEY
WENT TO BED.
>>TERRI ALLARD: OH MY GOSH!
>>LAURA GALGANO: AND THEN AFTER
WESTENBERGER HAD IT MARK HAHN
AND ROB GUSTERSON BOUGHT IT.
>>TERRI ALLARD: OKAY RIGHT.
>>LAURA GALGANO: AND THEY HAD
BOTH WORKED HERE UNDER PAUL
GRADY IN COLLEGE AND HAD VERY
FOND MEMORIES, WANTED TO START A
RESTAURANT, TOOK OVER THE DINER
AND REALLY, REALLY MADE IT INTO
SOMETHING.
>>TERRI ALLARD: SO WHAT INSPIRED
YOU AND RICE TO TAKE OVER A
RESTAURANT, TO REOPEN A
RESTAURANT?
>>LAURA GALGANO: WE MET WORKING
IN RESTAURANTS. SO WE HAVE
ALWAYS HAD A LOVE OF FOOD AND
THE RESTAURANT LIFESTYLE AND
THIS EXCITEMENT OF GETTING TO
MEET NEW PEOPLE EVERY DAY EVEN
THOUGH YOU'RE DOING VERY SIMILAR
ACTIONS.
>>TERRI ALLARD: RIGHT.
>>LAURA GALGANO: SO THERE'S
ALWAYS SOMETHING EXCITING.
THERE'S ALWAYS SOMETHING NEW AND
ALWAYS SOMETHING TO LEARN AND
IT'S JUST A LOVELY WAY TO BE
PEOPLE'S LIVES AND •
>>TERRI ALLARD: SO YOU RUN THE
FRONT AND YOU HAVE YOUR LITTLE
OFFICE RIGHT HERE AT THE
COUNTER.
>>LAURA GALGANO: I DO. I HAVE A
REAL OFFICE AND I SPEND SO
LITTLE TIME IN IT BECAUSE I WANT
TO BE DOWNSTAIRS IN THE ACTION.
I DON'T WANT TO MISS ANYTHING.
>>TERRI ALLARD: AND RICE HAS
ALWAYS RUN THE KITCHEN, RIGHT?
>>LAURA GALGANO: YES.
>>TERRI ALLARD: HE DESIGNS THE
MENUS.
>>LAURA GALGANO: HE DESIGNS THE
MENU AND HAS SUCH A CREATIVE
MIND OF PAIRING DIFFERENT FOODS
AND INGREDIENTS THAT SOMETIMES
MAKE ME LOOK AT HIM FUNNY AND I
TASTE IT AND I SAY WOW, THIS IS
INCREDIBLE.
>>RICE: ORDER UP
>>RICH TARBELL: I COME HERE FOR
THE FOOD. I'M PRETTY
PREDICTABLE. DINNER IT'S ALWAYS
THE SKIPJACK BURGER. I DON'T
STRAY TOO MUCH EXCEPT FOR THE
OCCASSIONAL SPECIAL.
>>MARGY BOZICEVICH: WHEN I FIRST
CAME HERE I WAS SURPRISED TO
FIND OUT THAT THEY HAD ALL DAY
BREAKFAST AND THAT'S WHEN I
DECIDED I WAS GOING TO COME BACK
EVERY TIME I HAD A CRAVING FOR
EGGS OR PANCAKES.
>>CHEYENNE DOLIN: I'M FROM SANTA
CRUZ, CALIFORNIA, AND I'M
CURRENTLY TRAVELING THE COUNTRY.
SO I CAME TO CHARLOTTESVILLE
BECAUSE I HEARD IT HAD A LOT OF
HISTORY AND I WANT TO SEE THOMAS
JEFFERSON'S HOUSE AND JUST CHECK
OUT WHAT THE LOCALS DO AROUND
HERE.
>>TERRI ALLARD: YOU HAVE ITEMS
THAT HAVE ALWAYS BEEN ON THIS
MENU.
>>LAURA GALGANO: YES. WE STILL
USE THE SAME PANCAKE RECIPE THAT
BUZZY WHITE USED IN THE
SEVENTIES.
>>TERRI ALLARD: YEAH. IT IS
FANTASTIC.
>>LAURA GALGANO: IT IS, I HAVE
NEVER ENCOUNTERED PANCAKES THAT
ARE QUITE AS DELICIOUS AS OURS
ARE.
I JUST I DON'T KNOW WHAT MAGIC
HAPPENS IN THAT MIX BUT THEY ARE
FANTASTIC.
>>TERRI ALLARD: YOU CAN GET
BURGERS, YOU CAN GET A BASIC
BREAKFAST OR.
>>LAURA GALGANO: YOU CAN ALSO
GET A LOCAL ORGANIC SALAD. YOU
CAN GET YOU KNOW IF YOU'RE
LOOKING FOR A VEGAN DISH YOU CAN
HAVE SOMETHING.
IF YOUR GRANDMOTHER NEEDS TO
HAVE A VERY PLAIN BLAND DIET WE
HAVE SOMETHING ON THE MENU.
>>TERRI ALLARD: YEAH.
>>LAURA GALGANO: AND THE GOAL IS
TO HAVE IT BE SOMEWHERE THAT NO
ONE IN THE FAMILY IS UPSET TO GO
TO.
>>TERRI ALLARD: RIGHT.
>>LAURA GALGANO: THERE'S ALWAYS
THAT SORT OF PLAY OF
NEGOTIATION, WHERE ARE WE GOING
DIFFERENT GENERATIONS INVOLVED
IN ONE GROUP.
>>TERRI ALLARD: RIGHT.
>>LAURA GALGANO: DINERS ARE FOR
EVERYONE.
>>TERRI ALLARD: YES, WE'VE DONE
THAT MANY TIMES WITH OUR FAMILY
AND I HAVE A BROTHER WHO, WHO
BASICALLY THIS IS HIS FAVORITE
RESTAURANT.
>>LAURA GALGANO: AND WE LOVE
HIM.
>>TERRI ALLARD: WELL, HE'S A
CREATURE OF HABIT AND HE ORDERS
THE SAME THING EVERY TIME. SO
WHEN HE WALKS THROUGH THE DOOR
HE GETS HIS COFFEE BEFORE ASKING
AND HIS ORDER IS PLACED
IMMEDIATELY.
>>LAURA GALGANO: HE IS ACTUALLY
PART OF OUR TRAINING PROCESS.
>>TERRI ALLARD: I CAN ONLY
IMAGINE.
[LAUGHTER]
>>LAURA GALGANO: WE HAVE A WHOLE
GROUP OF REGULARS HERE THAT
REALLY ARE PART OF THE TRAINING
PROCESS. THEY ALL AS SOON AS THE
NEW EMPLOYEE IS HERE THEY ARE
INSTANTLY INTRODUCING
THEMSELVES, THIS IS WHO I AM AND
THIS IS WHAT I DO.
AND THEY WILL GIVE ME GOOD
FEEDBACK TOO. OH, THIS ONE'S
GOING TO WORK OUT GREAT. YOU
NEED TO WATCH THIS ONE SHE CAN'T
REMEMBER MY ORDER.
>>TERRI ALLARD: LAUGHTER. YEAH.
THAT IS SO GREAT. AND THEN THAT
TIES IN TOO TO, I MEAN WHAT IS
BLUE MOON DINER MOST KNOWN FOR?
I MEAN, IS IT THE FOOD?
IS IT THE ATMOSPHERE? WHAT IS
IT?
IT'S MAGICAL.
>>LAURA GALGANO: IT IS DIFFERENT
THINGS TO DIFFERENT PEOPLE. AND
THAT'S PART OF IT IS THAT WE
HAVE PEOPLE WHO ONLY EVER COME
HERE FOR BRUNCH.
SO IN THEIR MIND THE DINER IS A
VERY BUSY, VERY CHAOTIC
RESTAURANT.
>>TERRI ALLARD: YES. YOU HAVE -
PEOPLE WAIT FOR BRUNCH.
>>LAURA GALGANO: YEAH, AND THANK
YOU FOR IT.
[LAUGHTER.]
>>TERRI ALLARD: BUT, AND RATTLE
OFF SOME OF THE BRUNCH ITEMS
BECAUSE IT'S NOT DINER FOOD PER
SE.
>>LAURA GALGANO: WE TRY TO HAVE
A LITTLE FUN WITH THE BRUNCH. WE
DO A POACHED EGG SPECIAL, WE'LL
MAKE HOLLANDAISE.
WE DO QUICHE THAT IS IN A
SPRINGFORM PAN AND SO IT'S THE
TALLEST, FLUFFIEST QUICHE YOU'LL
EVER HAVE.
>>TERRI ALLARD: YEAH.
>>LAURA GALGANO: I MEAN WE
REALLY TRY TO PLAY AROUND WITH
DIFFERENT LOCAL INGREDIENTS •
>>TERRI ALLARD: YEAH.
>>LAURA GALGANO: AND FUN
DIFFERENT STYLES. AND WE ON
OCCASION WE WILL HAVE
VICHYSSOISE WHICH IS NOT
SOMETHING YOU WOULD EXPECT TO
SEE AT A DINER.
>>TERRI ALLARD: YEAH.
>>LAURA GALGANO: AND PEOPLE WILL
LOVE IT.
COLD POTATO SOUP. WHO DOESN'T
WANT COLD POTATO SOUP? IT'S
GREAT.
>>TERRI ALLARD: BUT YOU CAN
STILL HAVE A GRILLED CHEESE
SANDWICH AND FRIES IF YOU WANT.
>>LAURA GALGANO: EXACTLY,
EXACTLY.
>>TERRI ALLARD: WHAT ARE THE,
NAME SOME OF THE TOP, THE
FAVORITE, I MEAN THERE ARE
FAVORITES.
>>LAURA GALGANO: THE JUEVOS BLUE
MOONOS IS ANOTHER ONE OF THOSE
ITEMS THAT WAS PUT ON IN THE
EARLY DAYS AND IT IS OUR TAKE ON
A JUEVOS RANCHEROS AND IT IS
SIMPLE AND DELICIOUS.
>>TERRI ALLARD: LOVE THAT.
>>LAURA GALGANO: AND YOU KNOW
FOR THE HEALTHY MINDED WE HAVE
THE VEGAN GARBAGE PLATE THAT IS
TEMPEH AND A VEGAN CHILE, IT
DOESN'T HAVE ANY MEAT IN IT, ANY
MEAT TOUCHING IT.
>>TERRI ALLARD: I LOVE IT. YOU
HAVE ITEMS THAT HAVE BEEN ON THE
MENU FOREVER AND YOU HAVE NEW
ITEMS AND IT REMINDS ME, SORT
OF, OF MAIN STREET.
TALK ABOUT HOW YOU DO AND DON'T
CHANGE. TALK ABOUT THAT.
>>LAURA GALGANO: I MEAN THE
BIGGEST THING WITH SOMEPLACE
LIKE THIS IS WE REALLY DO FEEL
THAT WE'RE MORE STEWARDS OF THE
DINER THAN ACTUAL OWNERS OF THE
DINER BECAUSE IT IS SO IMPORTANT
TO SO MANY PEOPLE.
>>TERRI ALLARD: YEAH.
>>LAURA GALGANO: I MEAN THE
FIRST DAY WE RE-OPENED WE HAD
PEOPLE WALKING IN THE DOOR
THANKING US.
>>TERRI ALLARD: OH. YEAH.
>>LAURA GALGANO: THAT'S NOT
SOMETHING YOU USUALLY GET AS A
RESTAURANT. USUALLY YOU'RE
FIGHTING FOR THOSE LOYAL
CUSTOMERS BUT WE ALREADY HAD
THEM.
WE JUST HAVE TO MAKE SURE THAT
THEY ARE ALONG THE RIDE WITH US.
THAT WE'RE ALL ON THIS LONG
JOURNEY TOGETHER, THAT THERE ARE
STILL THINGS THAT ARE FAMILIAR
AND WELCOMING AND THAT WE RETAIN
THAT NOTION THAT ANYBODY CAN
COME HERE.
>>TERRI ALLARD: YEAH.
>>LAURA GALGANO: AND THAT
ANYBODY CAN FIND SOMETHING IN
HERE AND BE WELCOMED IN HERE.
>>VIOLETTE HENDERSON: WELL, I
TOWARDS MY HOTEL AND I ASKED
WHERE I COULD HAVE A GOOD
BREAKFAST. AND BREAKFAST IS VERY
IMPORTANT.
AND THEY TOLD ME TO GO TO BLUE
MOON DINER. WELL, HERE I AM AND
I THOUGHT IT WAS REALLY KIND OF
A FUNKY LOOKING BUILDING, KIND
OF A YOUNG PLACE FOR AN OLD LADY
AND IT'S KIND OF A MAKE YOU
HAPPY, SORT OF YOU KNOW REMIND
YOU OF A FEW YEARS BACK. YOU
KNOW.
>>CHRIS HENOFER: IT'S ONE OF
THOSE PLACES YOU CAN WALK IN THE
DOOR AND THE PERSON BEHIND THE
BAR SAYS HEY HOW YOU DOING? LIKE
THEY'VE MET YOU BEFORE AND YOU
REALLY JUST GET THIS SENSE OF,
♪♪♪
♪♪♪
>>TERRI ALLARD: HEY, WE HAVE TO
TALK ABOUT THE MUSIC SCENE TOO,
BECAUSE THERE'S A MUSIC SEEN
SCENE HERE.
>>LAURA GALGANO: OH MY GOODNESS,
WE ARE A STEPPING STONE AND A
COMFORT BUILDER.
>>TERRI ALLARD: YEAH.
>>LAURA GALGANO: WE HAVE SO MUCH
FUN LISTENING TO THE BANDS WHO
WANT TO COME PLAY HERE.
LOCAL BANDS, PEOPLE COMING
THROUGH ON THE ROAD.
IT IS AMAZING HOW QUICKLY I GET
BOOKED UP.
>>TERRI ALLARD: YEAH.
>>LAURA GALGANO: AND FOR SUCH A
SMALL SPACE ESPECIALLY.
>>TERRI ALLARD: WELL, YOU HAVE
MUSIC EVERY NIGHT BUT, BUT - YOU
HAVE JIM WAIVE WEDNESDAYS.
>>LAURA GALGANO: JIM WAIVE
WEDNESDAYS.
>>TERRI ALLARD: HE, HE IS • IT.
>>LAURA GALGANO: HE REALLY IS
IT.
IF YOU'VE NOT SEEN JIM WAIVE
PLAY MUSIC HE PLAYS WITH A FULL
BAND CALLED JIM WAIVE AND THE
YOUNG DIVORCEES.
IT IS FANTASTIC. HE IS THE HOUSE
BAND. EVERY SINGLE WEDNESDAY •.
>>TERRI ALLARD: HE IS YOUR HOUSE
- HE IS THE BLUE MOON DINER
HOUSE BAND.
>>LAURA GALGANO: HE IS. EVERY
SINGLE WEDNESDAY HE IS HERE
WITHOUT FAIL. I REMEMBER ONCE
THERE WAS A TRAVELING GROUP
CALLED THE SWEATER SET;
BEAUTIFUL MUSIC LOVELY
HARMONIES, ABSOLUTELY ADORED
THEM.
THEY WERE ONLY AVAILABLE ON A
WEDNESDAY NIGHT. SO I ASKED JIM,
WOULD YOU MIND SWITCHING? I'LL
HAVE YOU PLAY ON THE THURSDAY
NIGHT, THEY'LL PLAY ON THE
WEDNESDAY NIGHT.
EVERYONE WAS UPSET BY THIS.
>>TERRI ALLARD: OH! LAUGHTER.
>>LAURA GALGANO: JIM SAID FINE,
WAS VERY GRACIOUS, VERY SWEET.
WE SWITCHED THE NIGHT. PEOPLE
WHO CAME ON WEDNESDAY NIGHT
STILL SAT AND ENJOYED THE
SWEATER SET BUT I GOT SOME
LETTERS.
>>TERRI ALLARD: [LAUGHTER.]
THAT'S GREAT.
>>LAURA GALGANO: AND PEOPLE WERE
VERY CONFUSED OF WAIT A MINUTE,
IT'S WEDNESDAY, RIGHT? WHERE IS,
THE HABIT OF HE'S ALWAYS HERE ON
WEDNEDAYS. AND AFTER THAT WE
SAID WE'RE NOT MESSING WITH IT
ANYMORE.
>>TERRI ALLARD: OH THAT'S
GREAT.
>>LAURA GALGANO: JIM WAIVE
WEDNESDAYS. THAT'S THE ONE.
♪♪♪
♪♪♪
>>TERRI ALLARD: YOU AND THE BLUE
MOON DINER WERE VERY
INSTRUMENTAL IN HELPING TO GET
CLAW, CHARLOTTESVILLE LADY ARM
WRESTLERS •
>>LAURA GALGANO: YES.
THAT GOES BACK TO OUR PROBLEM OF
SAYING NO.
>>TERRI ALLARD: YEAH.
BUT YOU HELPED THIS SMALL, WHAT
BECAME A SMALL NON-PROFIT TURN
INTO A NATIONAL ORGANIZATION
THAT, THAT IS, THAT DONATES TO
CHARITY.
>>LAURA GALGANO: EXACTLY. CLAW
IS JUST, IT BOGGLES MY MIND I
THINK IT BOGGLES ALL OF OUR
MINDS, HOW THAT HAPPENED, AND
HOW THAT TOOK OFF.
>>TERRI ALLARD: YEAH.
>>LAURA GALGANO: I MEAN WE
SOMETIMES WILL SIT AROUND AND
KIND OF LOOK AT EACH OTHER AND
GO THROUGH THAT TIMELINE AND SAY
SAY, DO YOU REMEMBER THAT THAT
FIRST YEAR WE DID THAT EVERY
MONTH?
>>TERRI ALLARD: RIGHT. RIGHT.
>>LAURA GALGANO: HOW COULD WE
HAVE DONE THAT? AND NOW YOU KNOW
GOING FROM IN THE BACK ROOM HERE
OF SCRAPPY THROWN TOGETHER AND
YOU KNOW, THIS WE'RE NOW
EXPLORING BIGGER VENUES TO HOLD
IT IN CHARLOTTESVILLE IT'S JUS •.
>>TERRI ALLARD: RIGHT, RIGHT,
RIGHT. IT'S GOTTEN SO BIG. IT
STARTED HERE •
>>LAURA GALGANO: YOU'LL BE ABLE
TO EXPLORE AND HAVE NATIONAL
TOURNAMENTS. THERE ARE NATIONAL
TOURNAMENTS EVERY TWO YEARS AND
THERE ARE 23 OTHER LEAGUES IN
THE COUNTRY AND TWO
INTERNATIONAL LEAGUES NOW.
>>TERRI ALLARD: WOW.
>>LAURA GALGANO: SO IT JUST, AND
IT'S BECOME THIS A VOICE FOR
EACH COMMUNITY TO EXPRESS
WHATEVER NEED IS THERE.
>>TERRI ALLARD: RIGHT, RIGHT.
>>LAURA GALGANO: AND IT'S JUST A
CRAZY WONDERFUL CIRCUS AT THE
SAME TIME.
>>TERRI ALLARD: SO YOU CLEARLY
LOVE THIS GIG.
>>LAURA GALGANO: I DO.
>>TERRI ALLARD: YOU TOLD ME IN A
CONVERSATION EARLIER HOW MUCH
YOU LOVE THIS JOB. WHY? TELL ME
WHY?
>>LAURA GALGANO: THERE'S
SOMETHING ABOUT IT THAT THERE'S
ALWAYS SOMETHING INTERESTING
HAPPENING.
THERE'S ALWAYS SOMETHING NEW.
THERE'S SOMETHING BEAUTIFUL AND
REALLY IMPORTANT ABOUT BEING
ABLE TO SIT IN A ROOM AND
ENCOUNTER SOMEONE WHO HAS
TOTALLY DIFFERENT LIFE
EXPERIENCES FROM YOU AND SHARE
A MEAL.
>>TERRI ALLARD: YEAH.
>>LAURA GALGANO: AND TALK ABOUT
WHAT'S GOING ON IN YOUR WORLD.
EVERY TOWN DEFINITELY NEEDS A
DINER.
>>CHRIS HENOFER: IT'S JUST A
GOOD PLACE TO BE.
IT REALLY IS A GOOD PLACE TO BE.
ABSOLUTELY.
>>JIM WAIVE: GET IN HERE AND
START TO MEET PEOPLE AND IT
HOME.
AND IT ALL BRANCHES OUT INTO
SEGMENTS OF THE COMMUNITY WITH
THE LADY ARM WRESTLERS AND ALL
THESE GREAT THINGS AROUND TOWN
THAT YOU WOULDN'T KNOW STARTED
IN A SMALL LITTLE DINER LIKE
THIS.
♪♪♪
♪♪♪
>> CHOCOLATE IS COZY AND
WONDERFUL.
>> I AM A REGULAR HERE.
PAYDAY IS MY TREAT DAY
>>TERRI ALLARD: CHARLOTTESVILLE
LOVES ARTISAN FOODS AND
CHOCOLATE IS NO EXCEPTION. TODAY
WE'RE GOING TO CATCH UP WITH A
PASTRY CHEF TURNED CHOCOLATIER
WHO BEGAN HIS CULINARY CAREER AS
A DISHWASHER IN A POPULAR LOCAL
RESTAURANT.
JOIN US AS WE VISIT WITH TIM
GEARHEART OF GEARHARTS FINE
CHOCOLATES. COME ON!
CLOAR CLEAR
>>TERRI ALLARD: SO TIM, YOU
STARTED - YOU WERE IN CULINARY
SCHOOL IN NYC, HOW DID YOU GET
FROM THERE TO CHOCOLATE?
>>TIM GEARHART: CHOCOLATE WAS
ALWAYS PART OF MY WORLD IN
PASTRY, I WORKED IN A LOT OF
SMALL LUXURY HOTELS WHERE THERE
WAS A PRETTY SMALL SHOW AND THE
PASTRY CHEF WOULD HAVE TO HAVE
THEIR HANDS IN A COUPLE OF
THINGS AND SO CHOCOLATE BEING
ONE OF THEM.
WE DO A LOT OF AFTER DINNER
CHOCOLATES, PETIT FOURS SO
CHOCOLATE WAS REALLY PART OF IT.
>>TERRI ALLARD: OK, SO WHY
CHARLOTTESVILLE?
WHERE'S THAT BIG CHARLOTTESVILLE
CONNECTION?
>>TIM GEARHART: WELL, I MORE
OR LESS GREW UP HERE, MY FAMILY
MOVED HERE IN THE EARLY '80S AND
YOU KNOW CHARLOTTESVILLE HAS
SUCH A VIBRANT FOOD SCENE, EVEN
THEN, AND OBVIOUSLY CONTINUES TO
THIS DAY AND WE'RE JUST SO
FORTUNATE TO HAVE SUCH A
WONDERFUL COMMUNITY HERE.
>>TERRI ALLARD: WHY DO YOU
THINK PEOPLE ESPECIALLY IN OUR
COMMUNITY, WHY DO YOU THINK
PEOPLE LOVE ARTISAN FOOD SO
MUCH?
>>TIM GEARHART: THIS IS SUCH AN
ECLECTIC CITY AND I THINK PEOPLE
HAVE, WHETHER ITS ARTS, MUSIC OR
FOOD I FEEL LIKE, I THINK PEOPLE
ARE ABLE TO FIND SOMETHING THAT
THEY ARE ABLE TO IDENTIFY AND
THIS IS SUCH A WORLDLY TOWN YOU
KNOW WITH THE UNIVERSITY.
>>TERRI ALLARD: RIGHT.
>>TIM GEARHART: YOU KNOW AND
FRANKLY, I THINK UVA HAS REALLY
HAD A LOT TO DO WITH OUR GROWTH
AND SUCCESSES BECAUSE OF THE
EVER-CHANGING ROTATING GROUPS OF
FOLKS COMING THROUGH.
THESE ARE WELL-TRAVELED FOODIE
FOLKS AND THEY LOVE TO EAT AND
THEY LOVE A LOT OF THOSE THINGS
THAT WERE JUST LIKE THAT.
>>TERRI ALLARD: YEAH, AND YOUR
CONNECTION IS SO STRONG HERE AND
YOU WENT TO HIGH SCHOOL HERE AND
YOU CAME BACK AFTER BEING IN
CULINARY SCHOOL YOU WORKED IN
SEVERAL - A HANDFUL - OF
HIGH-END RESTAURANTS.
YOU MET BILL HAMILTON WHO IS NOW
YOUR BUSINESS PARTNER.
YOU WERE A DISHWASHER AT DUNER'S
AT THE VERY BEGINNING, SO THAT'S
A GREAT CHARLOTTESVILLE
CONNECTION.
>>TIM GEARHART: YEAH, I MEAN I
THINK IT'S JUST LIKE I SAID. I
PAID MY DUES AND DID EVERYTHING
FROM DISHWASHER, BUS BOY ALL THE
WAY UP TO COOKING AT ONE OF THE
SAL'S PIZZA BACK IN THE DAY AND
I DID IT ALL, AND I THINK YOU
REALLY WANT TO IMMERSE YOURSELF
IN A PROFESSION AS MUCH AS YOU
CAN IN THE EARLY DAYS TO
UNDERSTAND WHETHER IT'S FOR YOU
OR NOT.
>>TERRI ALLARD: SO TALK ABOUT
WHAT IT WAS THAT INSPIRED YOU TO
WANT TO START A BUSINESS.
>>TIM GEARHART: I THINK YOU
KIND OF COME AT A POINT IN YOUR
PERSONAL LIFE, AFTER PAYING YOUR
DUES, WORKING ON CHRISTMAS EVE
AND CHRISTMAS AND I WORKED IN
ENGLAND FOR A WHILE WHERE
WORKING SPLIT SHIFTS WAS THE
NORM.
>>TERRI ALLARD: YEAH.
>>TIM GEARHART: AND I THINK
AFTER A WHILE YOU FINALLY DECIDE
TO DO SOMETHING ELSE AND FIND
YOUR OWN -- MAYBE MAKE YOUR OWN
MARK EVEN A LITTLE MORE AND I
THINK HAVING THAT RIGHT MOMENT
IN YOUR PERSONAL LIFE AS WELL AS
YOUR - IN OUR CASE, THE WORLD OF
CHOCOLATE, IT WAS JUST PERFECT
TIMING.
>>TERRI ALLARD: AND THE
BUSINESS WAS ON MAIN STREET FOR
ABOUT 15 YEARS AND YOU ALL
RECENTLY MOVED HERE TO RIGHT
DOWN THE STREET, REALLY NOT FAR
ON RIDGE STREET TO A MUCH LARGER
LOCATION.
TELL US ABOUT THE NEW LOCATION.
>>TIM GEARHART: WELL, I THINK
THERE WERE TWO THINGS THAT
PEOPLE ALWAYS TOLD US FROM THE
MOMENT WE OPENED OUR DOORS OVER
THERE, IT WAS CAN I SEE THE
KITCHEN? AND I WISH I HAD A
PLACE TO SIT ENJOY THIS.
SO, IF WE'RE GOING TO DO IT, IF
WE'RE GOING TO MAKE THE CHANGES
WE'RE GOING TO DO IT EXACTLY THE
WAY WE WANTED IT.
>>TERRI ALLARD: I KNOW, I KNOW
AND NOW I IMAGINE FAMILIES COME
IN, PEOPLE COME IN AND JUST SIT
AND STARE AND WATCH EVERYTHING
GO DOWN.
>>TIM GEARHART: EXACTLY, WITHIN
A COUPLE OF WEEKS OF OPENING
THIS WE GOT THE FEEDBACK AND THE
EXACT BEHAVIOR THAT WE WERE
HOPING FOR WHERE YOU KNOW THE
KIDS WOULD SADDLE UP TO OUR
LITTLE COUNTER THERE WITH A
CUPCAKE ON A SATURDAY AFTERNOON
AND YOU KNOW WATCHING THE
CHOCOLATES AND ALL OF THE
ACTIVITY IN THE KITCHEN AND YOU
KNOW THE FOLKS WERE MAYBE GOING
AND PICKING OUT A FEW PIECES TO
TAKE HOME.
IT WAS EXACTLY WHAT WE'RE HOPING
FOR TO REALLY AGAIN ENHANCE THE
EXPERIENCE AND BRING PEOPLE INTO
OUR WORLD A LITTLE BIT.
>>KRISTINA LEE: I'VE KNOWN ABOUT
GEARHARTS FOR ABOUT TEN YEARS. I
USED TO WORK AT TEN SUSHI
DOWNTOWN AND THEY USED TO MAKE
FOR US A VERY SPECIAL CHOCOLATE
THAT WAS INFUSED WITH
ELDERFLOWER.
AND WE WOULD FIGHT WHEN THE
GEARHARTS BOXES GOT DELIVERED
AND WE WOULD RUN AND CHECK AND
SEE IF ANY HAD BEEN BROKEN
BECAUSE WE COULD JUSTIFY EATING
THEM AND NOT SERVING THEM TO THE
CUSTOMERS.
>>ROE ALLISON: ARTISAN I THINK
IS WHERE FOLKS CAN PUT THEIR
IMPRINT ON WHAT THEY PUT OUT. I
DO IT WITH MY WINES. TIM CAN DO
IT WITH HIS CHOCOLATES.
THE FOLKS MAKING BEER CAN DO IT.
IT'S NEAT.
>>TERRI ALLARD: WE SHOULD TALK
ABOUT CHOCOLATE NOW.
>>TIM GEARHART: SURE, WHAT THE
HECK?! WE'RE HERE.
>>TERRI ALLARD: WITH JUST A FEW
EXCEPTIONS HERE AND THERE YOU'VE
HAD THE SAME 16 CHOCOLATE
RECIPES THAT YOU CAME UP WITH.
>>TIM GEARHART: YEAH, AND I WILL
SAY THAT BILL WAS OBVIOUSLY A
HUGE FORCE IN THIS AS WELL, HE'S
A CHEF BY TRADE SO WHEN YOU PUT
TWO CHEFS TOGETHER AND WE HAD
OUR LITTLE LIST OF WHAT WE
WANTED TO SEE EARLY ON AND WE
KNEW WE WANTED USE ANCHO CHILE,
WE KNEW WE WANTED TO USE EARL
GREY TEA.
>>TERRI ALLARD: SO YOU WERE THE
TWO MAD SCIENTISTS, I CAN JUST
SEE YOU ALL IN PASTRY CHEF HATS
CONCOCTING •
>>TIM GEARHART: IT WAS A FUN
FUN TIME AND THEY'VE HAD
COSMETIC CHANGES BUT ALL IN ALL
THEY'RE EXACTLY THE SAME.
>>TERRI ALLARD: SO RATTLE THEM
OFF BECAUSE I'M SALIVATING.
>>TIM GEARHART: ABSOLUTELY,
YEAH SO APRICOT BRANDY, THE
RASPBERRY ZINFANDEL, VANILLA
BEAN BRULEE, EARL GREY TEA LIKE
I'D MENTIONED EARLIER, THE MAPLE
PECAN WHICH IS MADE WITH
HIGHLAND COUNTY MAPLE SYRUP.
>>TERRI ALLARD: YUM.
>>TIM GEARHART: TAJ, WHICH IS
CARDAMOM, ROSE AND GINGER. WE
HAVE A MALTED MILK HAZELNUT, THE
MAYA, WHICH IS CINNAMON, LIME
ORNAGE AND ANCHO CHILE, THE
OUR DARKEST CONFECTION WHICH IS
MADE WITH 73% DARK CHOCOLATE OUR
OUR ALMOND MOCHA MADE WITH
ESPRESSO, OUR TEQUILA LIME MADE
WITH VIEJO TEQUILA AND FRESH
LIME ZEST. THE BROWN BUTTER
CARAMEL, PISTACHIO TOFFEE
ORANGE, THE MICHIGAN CHERRY,
BRINGING MY ROOTS BACK A LITTLE
BIT.
AND THIS IS OUR KAUAI, WHICH IS
MACADAMIA AND RUM AND THEN
LASTLY THE MINT JULEP WHICH IS
JUST LIKE IT SOUNDS. IT'S GOT
JIM BEAM AND FRESH MINT.
>>ROE ALLISON: YOU GO THROUGH
THE SAME SORT OF DISCIPLINES
THAT YOU DO WITH WINE. YOU
ADMIRE THE CHOCOLATE AND SMELL
IT, YOU CHEW IT UP YOU DON'T
SWALLOW RIGHT AWAY, YOU LET IT
SIT IN YOUR MOUTH. JUST AS YOU
WOULD A GLASS OF WINE AND ENJOY
THE FINISH.
>>MARIANNE JOHNSON: IT'S HARD TO
FIND A GOOD CHOCOLATIER AND THEY
DO A REALLY GOOD JOB WITH THE
PACKAGING.
THEIR CUSTOMER SERVICE IS
EXCELLENT, THEY HAVE GREAT DARK
CHOCOLATE AND IT'S A NICE TREAT
FOR YOURSELF OR ANYBODY WHO
LOVES CHOCOLATE.
>>TERRI ALLARD: YOU TALKED
ABOUT HOW YOU COULDN'T REALLY
REINVENT CHOCOLATE - IT'S BEEN
AROUND FOR MANY MANY MANY YEARS
BUT YOU COULD BE CREATIVE ABOUT
IT AND ADD YOUR OWN TWIST SO
TALK ABOUT SOME OF THE
INGREDIENTS THAT YOU HAVE USED
IN THE PAST AND THAT YOU ARE
USING NOW SOME OF THE •
>>TIM GEARHART: SURE, SURE, I
MAKE THINGS THAT LIKE TO EAT AND
I'M A LITTLE SELFISH THAT WAY.
AND I THINK A GREAT EXAMPLE
WOULD BE THE MISO CARAMEL.
I MADE IT AS A SAUCE YEARS AGO
FOR A FUNCTION IN DC AND I'D
ALWAYS KIND OF KEPT IT IN THE
BACK OF MY MIND OF WHAT A GREAT
LITTLE CARAMEL THAT WOULD BE AND
SO THAT'S EXACTLY WHAT THAT KIND
OF BECAME, AND - YOU KNOW - I'VE
NEVER SEEN A MISO CARAMEL ON THE
MARKET.
>>TERRI ALLARD: I WANT TO TRY
IT.
>>TIM GEARHART: YEAH, THAT ONE
THAT PARTICULAR ONE IS A
SPECIALTY ITEM WE DO SO BUT I
WILL- THE CARAMEL THAT WE DO IS
A BROWN BUTTER CARAMEL THAT HAS
SOME SEA SALT IN IT WHICH IS
VERY DELICIOUS.
THAT'S KIND OF THE ORIGINAL
SALTED CARAMEL. YOU'RE NOT GOING
TO GO WRONG.
>>TERRI ALLARD: CARAMEL IS MY
FAVORITE, WELL THEY'RE ALL •
>>TIM GEARHART: WELL, I LOVE
BROWN BUTTER AND WE WANTED TO
FIND A WAY TO KIND OF
INCORPORATE THAT IN TO A
CHOCOLATE.
IT HAS THAT NUTTY, YOU KNOW THAT
WONDERFUL CREAMY FACTOR AND IT'S
A GOOD ONE.
>>TERRI ALLARD: IT IS SO GOOD,
AND YOU'RE DOING PAIRINGS WITH
CRAFT BEERS AND WINES AND
WHISKEY.
>>TIM GEARHART: WE DO. I LOVE
WORKING WITH LOCALS AND OTHER
LOCAL BUSINESSES AND FINDING
THAT SYNERGY.
IT'S A WIN-WIN FOR EVERYBODY.
>>TERRI ALLARD: YEAH.
>>TIM GEARHART: AND NOT ONLY
THAT BUT ALSO HAVING CONTINUING
TO BE CREATIVE AND FINDING MAKE
PEOPLE THINK AND GUESS A LITTLE
BIT IS KIND OF OUR GOAL.
>>TERRI ALLARD: YEAH. WELL, AND
YOU'RE ALSO INVOLVED IN THE
COMMUNITY. TALK ABOUT THE STORY
BEHIND THE PEANUT BUTTER PUFFS.
>>TIM GEARHART: PEANUT BUTTER
PUPS.
>>TERRI ALLARD: PUPS, THAT'S
RIGHT, THEY'RE SHAPED LIKE
PUPPIES!
>>TIM GEARHART: YOU GOT IT. IT
STARTED WITH MY SON OWEN.
OWEN WAS A PRECOCIOUS 3 YEAR-OLD
AT THE TIME AND RUNNING AROUND
LIKE A LITTLE CRAZY MAN AND BUT
I REALIZED AT THE TIME WE JUST
DIDN'T HAVE SOMETHING THAT WAS
KID-FRIENDLY.
YOU KNOW, A LOT OF OUR STUFF IS
VERY ADULT THEMED, WITH SPICES
AND SO THAT THE PUPS CAME ABOUT
BECAUSE WE WANTED TO HAVE
SOMETHING A LITTLE MORE
WHIMSICAL AND FUN AND WHAT
BETTER WAY TO NOT ONLY BRING IN
SOME LOCAL PRODUCTS AND A
CHARITY WHICH IS COMPANIONS FOR
HEROES WHICH IS A VETERANS
ORGANIZATION THAT PAIRS PTSD
VICTIMS WITH COMFORT ANIMALS
FROM THE SPCA.
>>TERRI ALLARD: SO A FRACTION
OF THE PROCEEDS GOES TOWARDS
THAT.
>>TIM GEARHART: YEP. FIVE
PERCENT OF ALL PROCEEDS, YEAH.
>>TERRI ALLARD: AND THEN YOU
HAVE THE ADORABLE CHOCOLATES.
THAT KIDS LOVE.
>>TIM GEARHART: YEAH, WE'VE
BEEN DOING IT FOR A COUPLE OF
YEARS NOW, AND IT'S JUST BEEN A
REALLY GREAT PARTNERSHIP AND WE
COULDN'T BE MORE HAPPY WITH IT.
>>TERRI ALLARD: WALK US THROUGH
THE PROCESS OF MAKING
CHOCOLATES.
AND THEN YOU HAVE A BAKERY AS
WELL IN THE NEW LOCATION, SO YOU
HAVE ABOUT 12 DIFFERENT
CHOCOLATE-BASED TREATS •
>>TIM GEARHART:
CHOCOLATE-CENTRIC. YEAH, WHICH
IS REALLY FUN FOR SOMEONE THAT'S
BEEN DOING CHOCOLATE FOR A LONG
TIME AND STARTED WITH PASTRY AND
KIND OF BRING IT BACK AROUND
FULL CIRCLE AND YEAH I HADN'T
TOUCHED A CHOCOLATE CROISSANT IN
A LONG TIME BUT IT WAS JUST LIKE
RIDING A BIKE SO.
BUT THERE'S LOTS OF DIFFERENT
WAYS TO MAKE CHOCOLATES, THERE'S
SEVERAL - THE WAY THAT WE'VE
ALWAYS DONE IT IS KIND OF THE
GANACHE METHOD WHICH IS - A TRUE
GANACHE IS CHOCOLATE, BUTTER AND
CREAM AND SO WE MAKE THE FILLING
FILLING, THE INSIDE FIRST AND
THEY'RE KIND OF FREE-STANDING
AND THEN WE, THE IDEA IS TO
INCORPORATE SOME FLAVORS AND
SOME PARTS OF THE TASTE ELEMENTS
THERE AND THEN ONCE WE ENROBE
THE CHOCOLATES, OR KIND OF COAT
THE CHOCOLATES, THEN WE ALSO CAN
ADD SOME OTHER THINGS LIKE SALT
OR CHERRIES WE DO DRIED MICHIGAN
CHERRIES ON OTHERS SO I MEAN
WAYS TO DECORATE CAN ALSO COME
IN TO PLAY TOO. BUT THAT'S THE
GENERAL IDEA IS THAT YOU MAKE A
GANACHE FIRST THEN YOU COAT IT
OR DIP IT AND THEN DECORATE IT.
>>TERRI ALLARD: WELL YOU'VE
GONE FROM MAKING ABOUT 500
CHOCOLATES A DAY TO ABOUT 12
THOUSAND?
>>TIM GEARHART: 12 THOUSAND A
DAY IS OUR PEAK RIGHT NOW AND IT
CAN VARY, NOT EVERY DAY IS LIKE
THAT, YOU KNOW OBVIOUSLY
HOLIDAYS, AND VALENTINE'S DAY,
BUT IT'S CHANGED.
WE HAD TO LEARN AND DO IT THE
RIGHT WAY. THAT WAS IMPORTANT
THAT WE REALLY MAINTAIN THAT
INTEGRITY OF WHAT SET US APART
BACK IN THE DAY.
>>TERRI ALLARD: WELL, AND
SPEAKING ABOUT THAT, WHAT IS THE
BEST PART ABOUT HAVING THIS
BUSINESS AND BEING A CREATIVE
BUSINESS OWNER LIKE THIS?
>>TIM GEARHART: I MEAN, WE'RE
IN A CHOCOLATE BUSINESS!
>>TERRI ALLARD: WHAT'S NOT TO
LIKE?
>>TIM GEARHART: THERE'S NO
WRONG ANSWER.
WE GET PEOPLE WALKING IN THE
DOOR THAT ARE INSTANTLY JUST
LIKE, AHHHHH. YOU KNOW, THEY GET
IT RIGHT AWAY.
I THINK A LOT OF COOKS GET
SPOILED BY THAT KIND OF
FEEDBACK, SOMETIMES THERE ARE
NEGATIVE STUFF THAT YOU HAVE TO
LEARN TO DEAL WITH AS WELL.
BEING THAT YOU ARE LOOKING AT
PEOPLE'S OPINIONS. YOU'RE
HEARING THEIR OPINIONS BUT I
THINK IN THE END, WHAT BETTER
THING TO DO FOR A LIVING THAN TO
MAKE PEOPLE HAPPY AND MAKE
CHOCOLATE?
>>TERRI ALLARD: WELL, THAT'S
GREAT. I'VE HELD THIS AS LONG AS
I CAN.
>>TIM GEARHART: YOU'VE DONE
PRETTY WELL.
>>TERRI ALLARD: I DID, BUT I'M
DONE. I'M GOING TO EAT CHOCOLATE
NOW.
>>TIM GEARHART: PLEASE.
>>TERRI ALLARD: MMM, THAT'S
GOOD.
♪♪♪
♪♪♪
>>TERRI ALLARD: THAT'S IT FOR
THIS WEEK. FOR WHTJ I'M TERRI
ALLARD. SEE YOU NEXT TIME ON
CHARLOTTESVILLE INSIDE-OUT.
♪♪♪
♪♪♪
>>ANNOUNCER: THIS PRESENTATION
WAS MADE POSSIBLE THANKS IN PART
TO THE PATRONS OF
"CHARLOTTESVILLE INSIDE-OUT"
COMMITTED TO EXPLORING THE
PEOPLE, PLACES AND QUALITY OF
LIFE THAT UNIQUELY DEFINE
CHARLOTTESVILLE AND ITS
SURROUNDINGS.
♪♪♪
♪♪♪