Edible Blue Ridge Fall 2012 : Cover1

FREE edible blue ridge Member of Edible Communities Number 16 Fall 2012 Celebrating the food culture of Central Virginia, season by season www.edibleblueridge.com THANKFUL for FARMERS a feast at Clifton Inn GROWING, GROWING...GONE! Shenandoah Valley Produce Auction GRAPE PICKER FOR A DAY plus holiday wine-and-cheese pairings GIFTS FOR FOODIES local eats and must-have gadgets

Cowboy Up to a Feast

The Old West has come to Charlottesville, thanks to classically trained Le Cordon Bleu chef Tom Whitehead and caterer Sandy Motley, the brains behind the Buckaroo Chuck Wagon. The rig makes local appearances at weddings, parties, and other outdoor events – both casual and formal. "We were looking for a way to offer people something really interesting, and a cowboy- style chuck wagon fit the bill," says Whitehead, who tricked out a plain spoked wagon with hoops and canvas to create the Buckaroo just last year.<br /> <br /> Whitehead and Motley prepare the food on-site with the help of giant Dutch ovens, some of which are large enough to hold 50 servings. In true rustic style, the pots are set atop hot coals and covered with more hot coals – so it's heated from above and below.<br /> <br /> As for the menu, Buckaroo cuisine runs the gamut: from down-home chow like chili and biscuits to upscale French like boeuf bourguignon. We're pretty sure no cowpokes ever ate a stew like Whitehead's bourguignon. sandymotleycatering.com<br />

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