Hello Group!
Jay Comfort here. I an an ex-pat DC chef now residing in Ashland, VA (the center of the universe). My current dig is an american brasserie cum community focused restaurant in the town of Ashland, VA - IRON HORSE. It's the cornerstone of our small town and a great place to visit! We're one block South of the rail station (accessible by Amtrak) so there's no reason not to make a trip.I've lurked here for a few weeks and am looking forward to participating in the future.
Turn ons: game, charcuterie, offal, personal responsibility for foodstuffs, victory gardens, sustainable agriculture, thrill of the hunt, fishing, anything made from fermented grapes and some things made from fermented grain and cacti, compost and foragers selling their goods at the back door.
Turn offs: factory food, commerical processing, overly stuffy food, menus that require a thesaurus or read like a F-ING Haiku, deconstruction, high fructose corn syrup, food fads, Guy Fierro, domestic beer (Miller High Life excepted), wine that doesn't move me and pushy salespeople.
Cheers!
Joseph (Jay) Comfort