Vegan: Brown Basmati Rice, Black Beans, Steamed Broccoli, Local Tofu Cacciatore, Basil Dijon Roasted Squash, Into the Woods, Lemon Pepper Tofu w/ Red Pepper Pesto, Curried Quinoa w/ Roasted Chickpeas, Mock Chicken Cacciatore, Malabar's Curried Baingan, English Peas w/ Caramelized Pearl Onions, Herb Roasted Cauliflower, Spicy Sesame Roasted Mushrooms, Ellwood's Bakeshop Mixed Berry Crisp
Vegetarian: Broccoli Cheddar Church Rice
Meat/Seafood: Garlic Sweet Chile Chicken, Buffalo Chicken, Chicken Parmesan, Country Cabbage, Turkey Meatballs in Mushroom Gravy, French Succotash, Captain Cod
Raw: Broccoli & Cabbage Slaw, Shaved Brussels Salad, Cucumber-some, Summer Squash Salad
Soup: Chicken & Wild Rice Soup, White Chicken Chili, Creamy Tomato Bisque, Miso Soup
NOW SERVING BRUNCH DAILY- CHECK OUT THE EXPANDED SELECTION ON OUR MAIN HOT BAR!
BRUNCH HOT BAR HOURS: MONDAY - SATURDAY 7AM TO 11AM & SUNDAYS 7AM TO 2PM!
***Hot Bar is updated every day around 11:15 and is subject to change without notice
*** No canola oil used in any of our Hot Bar items
Where do you hail from?
I am from Martinsville, Virginia.
Where and How where you trained?
I have a culinary degree from The Culinary Institute of America in Hyde Park, NY and a business degree from N.C. State University
When did you discover you were headed down a path of creating delicious food for the masses?
I first started cooking in college to make extra money. It reminded me of sports, which I grew up playing, with the sense of accomplishment, camaraderie, and adrenaline rush. Later, I worked at the Trellis in Williamsburg, VA and that was my first time experiencing a real professional kitchen. I knew when I looked forward to going to work, I must be in the right profession.
What is your favorite part of being an executive chef?
My favorite part of being an Executive Chef is being able to not only interact with customers, but co-workers as well. Continuing to keep learning and teaching and growing.
What does making people happy through your food mean to you?
Making people happy through food is the ultimate success. Cooks are usually not paid well and work long hours. We know this going into our profession, and therefore, putting smiles on people’s faces is our reward.
How do you make “good-for-you” food still taste good?
"Good for you" food will never taste as good as a snickers bar full of sugar, but I think with the popularity of farming and the wonderful products these growers are able to produce, the flavor is in these products. More and more, farmers have been able to maximize flavor without sacrificing the quality of the product. This along with herbs and spices allows "good for you" food to taste just as good. Getting people to quit the sugar addiction is ultimately our problem, and getting them to taste real food for its earthiness and goodness will ultimately be our biggest challenge.