Bluewater Market Has Survived and Thrived

Bluewater Market Has Survived and Thrived

By M.J. McAteer

Michael Kozich and Christina Kazmierski

Photo by M.J. McAteer

Christina Kazmierski and Michael

Kozich, the owners of the Market at Bluewater Kitchen in Upperville, share one salient feature that’s apparent the moment you talk to them--a passionate appetite for the food business.

Even back in high school, Christina said she dreamed about starting her own catering business, and later learned a lot about the hospitality industry by working for Middleburg’s Salamander Resort and Spa.

Michael, after graduating from the Culinary Institute of America, went on to earn his cooking chops at, among other restaurants, the prestigious Michel Richard’s Citronelle in Washington, D.C. Not surprisingly, the two foodies met when both were working at the same restaurant, and it wasn’t long before starting their own business was on the menu.

They started out catering events for 15 or 20 people out of their home. They soon realized that they needed to go bigger to make a living, so they moved their operations to the kitchen at Buchanan Hall in Upperville. They stayed for four years, until, in 2019, the shuttered convenience store in the village came up for rent, and they decided to go for it. The result is the Market at Bluewater Kitchen, their combination boutique grocery store, hot and cold takeout and catering firm.

A wise pivot to grab-and-go foods saved the day during COVID and they have remained open and even keep all staff employed. This past December, they expanded by adding a fresh meat and seafood outlet, the Rooster Hut, next door.

The Rooster Hut is housed in a handsome, old stone building, and Kozich refers to it as his baby. He likes that it has fewer moving parts than the store and catering service; he just has to cut and portion the meats and seafood once they arrive at the shop.

All three aspects of the business showcase their commitment to healthy, locally-raised and grown food. They proudly talk about the quality of their suppliers, most within a 45- mile radius of Upperville.

“We’ve forged great relationships with several farms,” Kozich said, including Long Stone Farm in Lovettsville and TMR Farm right in Upperville. The Wagyu beef in their burgers comes from Ovoka Farm in Paris, Virginia. And Kozich has made “coastal meets country” by having fresh seafood shipped over-night from markets in North Carolina and Florida.

Offerings at the Rooster Hut will feature “whatever is fresh,” including regional delicacies such as rockfish, crabs and oysters.

Between the Kitchen and the Hut, customers can find all they need for a meal. And the market carries an extensive collection of coffees, wines and craft beers. Most offerings are affordable, but “if a customer ‘needs’ a $130 bottle of wine, we have it,” Kovich said.

“When you commit and put your best foot forward, it’s been cool to see what we’re capable of as a team,” Kazmierski added. “And to see that other people love and respect what we are doing. It’s made all the hard work worth it.”

The Market at Bluewater Kitchen, 9036 John S. Mosby Highway, Upperville. themarket@bwkitchen.com.