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guests seted at multiple tables in dining area
chef cooking at skillet at serving table

Vaughn Skaggs
Chef de Cuisine
Market Salamander
Middleburg, VA

Chef Vaughn Skaggs

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

  • Appetizer: Kabocha Squash Soup, Cashew Crème and Baby Cilantro
  • Salad: Roasted Beet and Frisse Salad, Spiced Pecans and Dried Cherries
  • Main Course: Spiced Cider Brined Chicken Breast, Apple Sweet Onion Puree with Curly Kale Gratin and Cider Mustard
  • Dessert: Chocolate Crème De Menthe Mousse


    Briar Patch B&B Inn Cooking Class Weekend
    Menu for January 11-13, 2013 Weekend


    Friday evening hors d'oeuvres

  • Smoked Trout, Pecans and Scallion Gougeres
  • Creamy Cheddar and Kale Tartlet
  • Grilled Flank Steak on a Blue Cheese Crostini and Caramelized Onions

    Saturday evening dinner

    •    Soup: Honey Kabocha, Roasted Apples, Crème Fraiche and Spiced Pistachios
    •    Salad: Winter Spinach Wilted, with Warm Brie, Red Onion, Roasted Tomato, Mustard
                   Crostini and Pancetta Vinaigrette
    •    Main Course: Pride of Plains, Braised Beef Short Rib, Spinach, Risotto, Crispy Leeks
                            with Raison and Cipollini Jus
    •    Dessert: Warm Cranberry Apple Tart

 

 
 
 
 
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