KISS MY GRITS

KISS MY GRITS

Photos by Doug Gehlsen and Karen Monroe of Middleburg Photo

Chef de cuisine Jefferson “Jeff” A. Van Allen at Goodstone Inn

Jefferson “Jeff” A. Van Allen’s day begins at 3 a.m. at his home in Unison when his Bulldog Wubzy wants his breakfast. How could anyone turn that face down?

As manager of Bistro and Bar and Chef de cuisine at the Goodstone Inn in Middleburg, he enjoys “being a part of the guests everyday life and helping them relax and have a good time.”

Chef Jeff A. Van Allen’ with Chase Fincham in the kitchen .

Wubzy

He studied fine arts and interior design in Newton Centre, Massachusetts and went to work in restaurants in upstate New York, learning from the ground up, from scrubbing pots to line cooking to management. “Cooking and being in the kitchen was a creative outlet for me as a striving artist,” he said.

Chef Jeff has been a part of the transformation of the Bistro, especially on Mondays, when it has been having a life of its own. “It’s almost like a social hour,” said Chef Jeff , 47. “You’ll see tables switch around and people table hop because everyone knows everyone and it’s hard to describe but just a fun time for all.”

On a recent Monday he pulled out all the stops for ZEST photographers Doug Gehlsen and Karen Monroe.

Among the choices?

“Kiss My Grits”… lobster and crab over Carolina grits with asparagus, Parmesan cheese and roasted corn.

Kiss My Grits has lobster and crab over Carolina grits with asparagus, Parmesan cheese and roasted corn

Hashy Benny is breakfast potatoes, fresh herbs from the garden, onions, peppers, and our farm eggs with hollandaise over top.

Hot (as in spicy hot) Honey Chicken Thigh Over Buttermilk Waffle.