114 - Laura Fonner, Duner's. How can a little bit of time turn into a whole lot of food for folks in need?

Why is the dishwasher the "a**hole" of the restaurant? Who is the Duner Lunar? Who is Lil’ Skittles? Just a few of so many vital questions we tackle in Episode 114 with Chef Laura Fonner of Duner's in Ivy.

As you can see from the important issues listed, our conversation was lively and warm. Much like a visit to Duner’s, where since 1983 owner Bob Caldwell and his staff have served up warm food and ambience to locals and tourists alike. Only open Wednesday to Sunday. With a menu that changes daily. A place where a person can be a regular. A place where you feel taken care of. A true neighborhood establishment. A combination becoming increasingly unheard of in such a competitive food region.

Their oldest waitress has worked 30 years. The rest of the staff have been there at least 15. Again, something unheard of in an industry where revolving doors are common. Why the longevity? One reason is Owner Bob, who allows kitchen staff to spread their wings, experiment, try out stuff. He trusts them. Which means their incredibly large menu changes on a dime. That yummy thing you ate 3 weeks ago? Laura probably doesn’t remember. This variety keeps staff from getting bored and it turns customers into regulars. Because it’s a different restaurant every night.

Working in a kitchen takes a toll. There are 16-hour days. Backs get injured. There are scars and bad knees and plantar fasciitis. Laura almost died giving birth. She experienced terrible physical and emotional pain, but survived with a renewed sense of reflection and purpose, eventually finding solace in her work once again. Cooking on the line. Feeding people. All of it has made her a stronger person and a better chef. Laura shares this amazing story with me, speaking with such courage and vulnerability. I’m honored and grateful to have heard it.

Part of Chef Fonner’s continued self-care is giving back to the community. Organizing weekly shelter meals through PACEM, working alongside Charlottesville Women in Food, has shown her that having your dream job, feeding people and hanging out with friends, can also be shared within a bigger arena. As Laura says, not all of us have a lot of time. But we all have a little bit. Put all those little bits together and you have quite a lot. Contact Laura Fonner at Duner’s if you’d like to help serve, or have a food or monetary donation. Let’s spread some of that upbeat feeling around as much as we can. Being around Laura’s energy for an afternoon helped me understand why she and her kitchen staff work so well together. Because it was all just so damn much fun. Cheers.

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