Chef de Cuisine
Vaughn Skaggs, Chef de Cuisine at Market Salamander, began his culinary career at a young age in Virginia. Originally inspired by his mother, an inventive cook and restaurateur, Skaggs’ tireless conviction and support of gastronomic, local, organic and sustainable foods makes him the “backbone of Market Salamander.” Skaggs’ hard work and dedication is evident as he was awarded the 2008 Management Tourism Employee of the Year by the Loudoun Convention & Visitors Association.
Skaggs’s culinary evolution has taken place in some of the best kitchens like Vidalia's in Washington D.C., Potomac Grill in Leesburg, VA and some of the most exclusive private homes of Virginia. His skilled culinary repertoire, coupled with his positive attitude and devotion to freshness and seasonality, has won him many acquaintances in the local farm movement. His combination of talent and commitment drives his passion for delicious and conscientious food.
Briar Patch B&B Inn Cooking Class Weekend
Menu for December 14-16, 2012 Weekend
Featured Winery: Notaviva Vineyards
Friday evening hors d'oeuvres
- Grilled Crostini and Creamy Smoked Trout, Leeks
- Whiskey Glazed Chopped Grilled Chicken, Toasted Pecans, Scallions, and Crispy Cabbage
- Chestnut Veloute Puree and White Truffle Crème Fraiche
Saturday evening dinner