arabfoki.blogg.se

1. #DEVILS BACKBONE HOW TO#
2. #DEVILS BACKBONE FULL#
3. #DEVILS BACKBONE PROFESSIONAL#
4. #DEVILS BACKBONE SERIES#

I enjoy the local hiking trails and this area is a fantastic source of “slow by nature”. What is your favorite vacation spot in Virginia? With the short ribs I like to pair that with our Vienna Lager. What Virginia wine, craft beer, cider, or cocktail would you pair with that? I enjoy a slow braised beef short rib with truffle white cheddar stone ground grits and crispy Brussel sprouts. What is your favorite thing to cook for yourself? One of my favorite fall flavors is the roasted sweetness of butternut squash and pumpkin. What are your favorite Virginia fall flavors? This year we grew and harvested cucumbers, tomatoes, bell peppers, eggplant, onions, long beans, nasturtiums, ginger, turmeric, lemon grass, herbs, Fresno peppers, zucchini, squash, pumpkins, and edible flowers, just to name a few. Lastly our very own hoop house gardens in the Meadows is a fantastic source for bountiful harvest every week. Farmer/Owner Adam Aucoin supplies us with free range organic chickens every week. From beef brisket, to ground beef hamburger, skirt steak to prime rib, 100% of our beef is grown here in Virginia.įor local ground grains I am very fond of Byrd Mill in Ashland, Virginia they’ve been milling grains for over 200 years.Īnother farm that we work closely with is River Oaks Farm. They are a small beef house that only sources Virginia cattle. Want to know more about Devils Backbone and Chef Ford? Read on to learn about some of his chef secrets followed by one of Chef Ford’s favorite recipes!ĭo you have a few go-to producers, farms, or other purveyors you prefer to get your local ingredients from?ĭevils backbone has a fantastic relationship with Seven Hills Meat Company in Lynchburg.

#DEVILS BACKBONE FULL#

The brewpub has a full bar with local cider, wines, and spirits including craft cocktails made with Devils Backbone Distilling Co. Cozy up by the fireplace or chill out on the patio with a custom ordered beer flight, oak wood-fired smoked dishes, and other local fare. Stop by the Brewpub and take it “Slow by Nature” (a brewery motto) with a full-service dining experience.

#DEVILS BACKBONE HOW TO#

At Devils Backbone, you’ll find him cooking up ideas on how to utilize what’s grown right here a Basecamp in beautiful Nelson County.

#DEVILS BACKBONE PROFESSIONAL#

Professional southern cooks and his long-time membership in the American Culinary Federation have continued to broaden his work over the years, and Chef Dale’s vision for food is rooted in understanding and supporting local agriculture. When it comes to background and experience, you might say Chef Ford’s kitchen training started at birth – his mother was a professional cook who he eventually cooked alongside in four restaurants. Photo Courtesy of Devil’s Backbone Brewing Company Chef Dale Ford heads up the kitchen at Devils Backbone Brewing Company, bringing his delicious visions to life and to your plate. Located in the Blue Ridge Mountains at the base of the entrance to Wintergreen Resort, Devils Backbone Brewing Company sits in a region that is steeped in culinary traditions and includes bountiful lands that create amazing fresh ingredients.

#DEVILS BACKBONE SERIES#

Follow our “Inside the Kitchen” series as we take a look at all there is to in Virginia!

To shine a spotlight on the best eats in Virginia, we talked with a few of these chefs, from the award-winning seasoned professionals to the rising stars that have garnered attention in national and even international publications. No matter which region you’re in, Virginia has an impressive culinary scene, with dozens of notable chefs creating inspired dishes from locally sourced ingredients that bring the best flavors of the Commonwealth together in uniquely delicious ways.