Food Talk + Functions
Anatomy of a Dish: Pappardelle Pasta with Lamb Ragu

Shorter days, colder nights, and the occasional week-long bout of gloomy weather – now is the time for some fall comfort food. So Chef Curtis Shaver is bringing back a popular recipe from last fall’s menu: a hearty pasta dish that will warm you right through. Curtis braises lamb legs in a traditional style with …

Celebrating Virginia Wine Month 2015

We could go on and on about how we love October: the changing leaves, the crisp weather, the football games, the festivals… it’s pretty spectacular. And one of our most favorite things about this time of year is Virginia Wine Month. We like to celebrate local vino by pouring everything on our Virginia wine list …

Anatomy of a Dish: Oktoberfest

Pretzel spaetzle with Rock Barn cider brats and apple sauerkraut slaw When the days get cold and the leaves get crisp, it’s time to eat hearty. For the Culinary Throwdown at this weekend’s Starr Hill Oktoberfest, Chef Curtis Shaver has dreamed up a supremely munchable platter of Oktoberrific German comfort food. Take the spaetzle: a …

Anatomy of a Dish: Don’t Walk Away

Chef Curtis Shaver loves making gumbo. “It’s a simple dish, but the technique involved in it is something you can’t walk away from,” he says. “The whole dish is about getting the roux right and not rushing it. If you burn it, it’s over. If you don’t get it dark enough, the flavor isn’t right.” …

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