The Kitchen at Vint Hill

07/08/2026

One of our ah-maxing small food businesses will be out at Pearmund this weekend! Go grab some great food and great wine to unwind!

DOXY, Music and gold medals all weekend long!!!

05/22/2026

Huge news for The Kitchen at Vint Hill! 🎉

For a couple of months now, I’ve been slowly getting the kitchen ready for its biggest inspection yet. Policy changes, new protocols written and recorded, even me outside fixing siding on the building that isn’t even mine. I could’ve said no. I could’ve said I was too busy. I could’ve just gone with the status quo.

But it happened. The little kitchen that could officially passed a USDA inspection. This will open up opportunities for our small food producers and agricultural professionals in our area that, until now, have been unattainable. And to get to say that everything this will set in motion for other shared kitchens happened right here in my kitchen is an honor. What an adventure God has put me on over the last decade.

The Kitchen at Vint Hill now supports all major inspections for food production: VDH, VDACs, FDA, and USDA!

04/23/2025

We are thrilled to share an incredible opportunity that is happening right near our community! Virginia Tech is hosting the Better Process Control School for Acidified Foods, live and in person, at the George Washington Carver Agriculture Research Center.

This rare, local event is a must for food manufacturers producing shelf-stable acidified food products. The course meets the training requirements of 21 CFR Part 114 and Virginia food regulations, focusing specifically on the chapters relevant to acidified foods. At the end of each chapter, participants will take an exam, and those who attend the full course and pass with a score of 70% or higher will receive a certificate that never expires!

Dates: July 1–2, 2025
Time: 8:00 AM to 5:30 PM
Cost: $250

Don’t miss this unique chance to gain valuable training so close to home. Visit this link or copy and paste into your browser to sign up!
https://register.ext.vt.edu/search/publicCourseSearchDetails.do?method=load&courseId=3692260&selectedProgramAreaId=25579&selectedProgramStreamId=

04/01/2025

Attention packaged food and beverage entrepreneurs in Central Virginia!

Venture Central needs your input to better connect entrepreneurs with resources and identify industry needs for future investment. It only takes three minutes to make your voice heard and shape the future of support for your business.

Complete the survey now and don’t forget to share this link with others in the community. Your input matters!

https://tally.so/r/wb6qq1

03/28/2025

Join Vanessa Gregg for a Sourdough Workshop on May 3 or May 10 from 10 a.m. to noon at The Kitchen at Vint Hill! 😍 Tickets are $60 each. Text her at 804-873-9453 to reserve your spot!

02/22/2025

Support your local makers! Visit the Warrenton Winter Farmers Market from 9 a.m. to noon today!

02/20/2025

Understanding pH is vital for food businesses, particularly those producing canned or processed goods, ensuring product safety and quality.

pH is a measurement of acidity or alkalinity, with a scale ranging from 0 (highly acidic) to 14 (highly alkaline). Properly monitoring and controlling pH is critical in preserving food, preventing spoilage, and complying with safety regulations set by the Virginia Department of Agriculture and Consumer Services (VDACS).

The pH of a product directly affects its safety. Foods with a low pH (below 4.6) are considered high-acid foods and are less likely to harbor harmful bacteria. Failing to maintain appropriate pH levels can lead to unsafe products, making accurate testing a must for any food business.

Electronic pH meters provide highly accurate readings and are a worthwhile investment. Paper pH strips are not accurate enough to measure the acidity of home-canned or processed foods.

Equilibrium pH refers to the final pH value of a product once the acid, such as vinegar, has been distributed evenly throughout the food, which takes time. A recently canned pickle will have a different pH shortly after being processed compared to days after the vinegar fully penetrates the food; thus, it is essential to accurately test the food and brine (liquid) content at the appropriate time.

For recently processed foods (less than 2 months old), the food sample should be finely ground in a blender to ensure accurate results.

Testing the brine alone is sufficient for foods processed for over 2 months, as the product should already be in equilibrium.

The person who prepared the food can perform pH tests if they are equipped to do so accurately. Precise adherence to recipes and processing procedures for each batch is crucial. Private laboratories and universities are also available for professional pH testing for food businesses.

Maintaining accurate pH ensures food safety, aligns with VDACS regulations, and helps build consumer trust. Food businesses can protect their customers and reputations by understanding and properly managing pH.

To learn more about pH, visit this link!
https://www.vdacs.virginia.gov/pdf/kitchenbillfaq.pdf

02/19/2025

Venture Central, a Charlottesville-based nonprofit, has a grant from GO Virginia Region 9 to explore the need for a food and beverage business accelerator in Central Virginia*.

As part of the project, they would like to create a list of all of the consumer packaged goods (CPG) manufacturers in the region and talk to as many of those businesses as possible.

They're specifically looking for companies that produce packaged food or non-alcoholic beverages and sell through retail/wholesale channels or direct-to-consumer.

(If you are a caterer, have a cafe, have a food truck, or have another type of food business, you do not need to register unless you plan to offer a packaged food or beverage product in the future. But thank you!)

Whether you're just starting out or are well-established, your participation helps create a more complete picture of the local food manufacturing community.

* For this project, they define Central Virginia as the City of Charlottesville and the following counties: Albemarle, Culpeper, Fauquier, Fluvanna, Greene, Louisa, Madison, Nelson, Orange, and Rappahannock.

Thank you for your participation! If you have any questions regarding the project, please reach out to Hope Lawrence at Venture Central ([email protected]).

02/18/2025

When preparing to sell your food products, it’s essential to determine whether your food-making process falls into the VDACS category of exempt or inspected. This classification significantly impacts where and how you can sell your products.

Exempt food businesses are limited to selling directly to consumers, and ONLY from your home, at farmers markets or temporary events lasting 14 consecutive days or less.

On the other hand, inspected food businesses have greater flexibility. They can sell their products online via websites that process payments, ship their goods within and across state lines (interstate commerce), and participate in wholesale or resale, where their products are sold to other businesses that then distribute them to the end user.

For more details about food sales regulations as either exempt or inspected businesses, check out this resource:
https://www.vdacs.virginia.gov/pdf/kitchenbillfaq.pdf

Need help starting your food business? Contact an expert! Erin Mann, owner of The Kitchen at Vint Hill, Erin's Elderberries, and Raising Tiny Healthy Humans, offers one-on-one mentorship for food businesses!

02/15/2025

Stop by the Warrenton Winter Farmers Market today from 9 a.m. to noon and discover goodies from local makers, including some of The Kitchen at Vint Hill members!

Be sure to visit:
✅Mabel's Bakeshop
✅Pastries on the Porch
✅La Bori Empanadillas Artesanales
✅Catherine's Farm to Table

From sweet and savory treats to unique creations, there’s something special waiting for everyone! What deliciousness will you will you discover?