This weekend I finally made it down to The Shack in Staunton, VA, where chef Ian Boden is serving some really creative, contemporary Southern food. Here is a look at just a few of the dishes we had

Warm Farro & Market Vegetable Salad – watercress – barrel aged maple vinaigrette


Spicy Lamb Hearts – charleston rice congee – pickled jalapeño – mint – lime


Duck Liver Mousse – pickled vegetables – muscadine grape jelly – biscuit crackers


Berkshire Pork Loin – pumpkin & chorizo stew – kale – carolina gold rice – little neck clams


Wagyu Oyster Steak – oyster mushrooms – texas toast – creamed spinach – roasted carrots – fried egg


Cornmeal & Olive Oil Cake – concord pudding – fennel streusel – muscadine


The Shack is an amazing place, and Staunton makes a great weekend trip. May I suggest staying at Middle Ridge B&B and rounding out your trip with a massage at Healing Touch BodyWorks. It’s a great way to spend the weekend.

If you like what you see, please consider hiring me for an in-home dinner or cooking lesson. Get more information here. Thank you.

Chris Spear