We are equally thrilled to have made our first delivery of mache, watermelon radishes and Japanese turnips yesterday to Executive Chef Collin Donnelly of the
Red Hen in downtown Lexington. Chef Collin previously cooked at the prestigious
Blackberry Farm in Tennesee before assuming the helm at the charming Red Hen. He describes his cooking style as "inspired Shenandoah cuisine", and he seeks out as many local ingredients as he can for his ever- changing, seasonal menu. We look forward to working with him!
Watermelon radishes being washed for delivery to the Red Hen. Chef Collin is pickling them for his housemade charcuterie plate.
P.S. Robert Burns fans, rejoice! The celebrated Scottish bard will be feted with a special dinner at the Red Hen on Saturday, January 28. "Pipe in the haggis, toast with fine Scotch Whiskey and enjoy Chef Collin's inspired menu. John Morman of Lexington's CELTIC TIDES will serve as Master of Ceremonies." Find out more by clicking
http://www.facebook.com/redhenlexington
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