A Reminder

Last night, we had the couple who married the previous night on site dining at the chef's counter in the kitchen. As with protocol for the counter, with chef's tastings as they did, and with those who celebrated such a momentous occasion on site, we plan and treat the guests with extra attention and courses.

With the idea of champagne sorbet for one of our desserts, I had planned to make it the previous day, but realized that it could be a very celebratory starter and item.

The couple came in and sat, and they were both glowing with happiness and excitement. We said hellos and congratulations, and I began to plate up the champagne sorbet with a multitude of flowers that I had picked through the garden; Borage, Filabert, Rose, Mint, Oregano, ...., and I served the dish to them. The wife was expounding with happiness, exclaiming about how beautiful the dish was and how perfect (the night) , and everything was.

Goosebumps came, and instantly I remembered why I cook. Perhaps her happiness wasn't so much our food and company, but still it hit quite hard. She would remember this night the rest of her life, and I was glad that I could somehow positively affect it.

A few years ago...

I began to realize the inherent attachment and love of the Tidewater region of Virginia, specifically nearing the Northern Neck, Rappahannock and Potomac rivers. Fostered from a young age, I have annual memories of the trip east from Richmond, through flatlands of first woodlands, into Pine and farmland, en route to my best friend's "River House" along a inlet to the Potomac River.

Memories of the times on the river, and the delicious bites echo inside me, creating an itching to get out there each year, and now the thought of one day perhaps a restaurant there.

If I were given one last meal in the world, it would likely include urchin, potatoes, and a very large table of perfectly steamed blue crabs(perhaps one or two soft shells) washed down with a Yuengling.

The growing awareness of the food around me and those cooking it has brought about the idea that no one is taking advantage of the bounty surrounding the bay. The fresh fish, crabs, oysters, and the produce growing on its banks. I think the region could become what Breton is to France, and that idea exhilarates me. (Investors, please inquire within.)



I have recently relocated to Charlottesville, VA, and am working at the Clifton Inn and thoroughly enjoying my times thus far. Although I haven't anyone on my days off to spend my time with, and no car to boot, the time has been promising.

I have the interest in harvests once again in France (Rhone and Champagne,) Italy, this coming fall, and we will see what comes of that. And the ever insatiable desire to travel to Vietnam, and Breton....

Nearly daily that I am working, I am to come up with the Amuse Bouche at work. Recently, I found in the acres behind the restaurant Reindeer Moss growing, I crispified it and served it with mushroom puree...turned out to be a tasty bite.

Thanks for reading. Check back soon.