I am often asked to define my culinary style. Simply put, I don’t have JUST one. I love making good food for my friends, family, community, clients, hungry people. Actually, the best compliment I received on style was from Chef David Duverger in London. Imagine, in a french accent, “Your style, it iz, ah, somewhat rustic, but (pause to ponder) oui, it works.”
So, it turns out my style is perfect for this place we have here.
I VALUE:
Fresh, Local, Colorful, Flavorfilled, Variety
Kindness in the people I work with & those I choose to work for.
I LOVE:
To set the scene
The meal is set out on a canvas cloth, with cast iron, hand made wooden spoons from walnut trees back in West Virginia, big solid cutting boards filled to the brim with cheeses, meats and sauces. Dutch ovens steaming. Maybe there’s a chuck wagon in the sage brush and golden rod, a small wood fire and lamb roasting on the grill… a few horses grazing in the pasture overlooking the Ramshorn.
Or maybe I set out the canvas cloth, but this time with crystal wine glasses, candelabras, silver trays of charcuterrie, some mismatched limoges plates in a variety of floral patterns waiting to be filled with roasted duck, black cherry port wine gastrique, pommes anna, golden beats & green beans almandine. Home made chocolate and rose petal ice cream for dessert with a bit of walnut brittle.
Same horses grazing in the back ground. Same magnificent view.
Or maybe….Let’s figure out what best suits you.
Traci McClintic
Managing Partner/Executive Chef