Vegan: Brown Basmati Rice, Black Beans, Steamed Broccoli, Potato Magic, Cauliflower Zing!, Malabar's Cabbage Sukka, Lemon Pepper Tofu w/ Red Pepper Pesto, Mujadara, Korean Tofu w/ Broccoli Slaw, Roasted Garlic & Mushroom Quinoa, Clown Car Veggie Mix, Veggie Delight,
Ellwood's Bakeshop Blackberry & Apple Crumble
Vegetarian: Crustless Pecan Pie, Honey Butter Squash, Creamy Broccoli Alfredo
Meat/Seafood: French Succotash, Creamy Caper & Tomato Chicken, Spicy Ginger & Garlic Pork Chops, Tangy Blue Cheese Chicken, Herb Roasted Chicken, Lemon Caper Tilapia
Raw: Carribean Carrot Salad, Totally Alive Cole Slaw, Creamy Raw Broccoli Salad, Pesto Cauliflower
Soup: Curried Lentil Soup in Chicken Broth, Bourbon Corn Chowder, Chicken Noodle Soup, Vegan Chili, Potato 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.