ChefMillard

Just went to Eola last night. It was a birthday dinner for me and I felt seriously taken care of. If your in town on a weeknight I would seriously recommend going to Eola. The food is great, inventive and the combination of flavors is stunning. I've have trouble with most of the upscale restaurants in DC not living up to my standards however Eola really fit the bill! I don't make recommendations for restaurants often, but this one I felt compelled to promote.

Update: This event is on Saturday May 21st. 3 people needed, pay is $150 for the event, this is for my own wedding, I'm flying out two of my best Chef Friends from San Francisco to help with the event as well. Menu is simple! Pre-Dinner Raw bar, Vegetable Crudite Platter, and Cheese and Charcuterie platter. Dinner is as follows, people will be seated and there will be bread and 3 spreads on the table (salmon, chicken liver, and english pea and mint). Next course is Caramelized Onion and Goat Cheese Tart with fresh mixed green salad of local greens (served family style). Main course will be roasted pig porchetta, and smoked brisket, (chef carved) and 4 local seasonal vegetables served family style. Then it's off to the cake and clean up. I will need people to help clear plates after each course, fill drinks, and make punch (kind of a 50's themed wedding with main alcohol station consisting of rum punches) all assistants will be helping for cleanup at the end. Transportation to Luray isn't provided however we could coordinate some form of carpool for everyone helping. Rooming is provided overnight for those who wish to not drive back late. Meals will be provided as well. If you are interested (or know some of your non english speaking friends who would like a little extra work) please email me @ chefmillard@gmail.com

pre stuffed bone in weight was 15 pounds, post stuffing it was probably around 22 pounds, ample portions for 20 hungry adults to eat and plenty got sent to go for people who sadly could not make it. I roasted it in my smoker (with plain charcoal because I wasn't so much going for that smoked pig effect) at around 250 to 300 degrees F for approximately 6 hours. I decided it was done when internal temperature was approx 175 degrees. half way through I rotated it and put foil on the half closest to the smoke box. I would love to do it May 22nd however I'm getting married on may 21st and will be shipping off for Oaxaca for a month to enjoy the land of moles and learn from the source how to make truly great and authentic mexican dishes.

Homemade italian sausage, and a Pork loin that I butterflied to make it flat. unsure when the next time will be, but there will definitely be a next time!!

This is a wedding reception for approx 80-90 people, simple ez menu, located in Luray, VA. One day work with lodging for the evening included as well as meals. looking for 3 people to help work this nationality not important, just a sense of urgency as well as solid attention to detail. For more information feel free to Email me at Chefmillard@gmail.com

Had an awesome time on sunday with a pig roast so here are the pictures start to finish!! All comments or questions about the process are welcome!

Hello everyone, Shawn here this is my first post. A little background info on me... I've been in the restaurant industry for approx. 17 years, currently a private chef doing small parties (max of 12). Having a pig roast today at my house!!! not sure where I should post the pictures of the pig. Guidance and direction here is greatly appreciated. Thanks