Nicole from HDR asked whether I’d write a little bit about my work after I talked her ear off at a recent Art Lotto event – I can go on and on about my job these days.
I’ve been the resident pastry chef at the Local Chop and Grill House for about two months, which means I bake bread and come up with desserts and make ice cream and write in chocolate on birthday plates – “work” that I can hardly believe I’m being paid to do.
When you dine at the Local Chop and Grill House, you’ll likely note that the word ‘LOCAL’ is used time and again on the menu and by your server. They’re not kidding, and I think you’ll taste the difference that is the result of thoughtful food purchases, seasonal menu planning, and a behind-the-scenes kitchen that just plain has FUN cooking for you.
Don’t leave without ordering some fruit crisp for dessert – I chopped that local rhubarb by hand.
And if you’re interested in having your own experience meeting and talking with a local food producer, make a reservation for the Chop House’s five-course LOCAL Beer Dinner with Flying Dog Brewery on Thursday, April 19 at 6:00 pm. Harrisonburg’s own Jamie Long from Flying Dog will be on hand to talk about the beers he helps brew.