Fresh. Local. Inspired.
Our weddings and events embody all of these words, and more. Our approach to your menu is simple. We love to work with seasonal products, sourced locally, in the Piedmont region and the Shenandoah Valley. There is a wealth of food and beverage produced by talented makers in the region, and we revel in the opportunity to support the wonderful projects these fantastic folks are producing. We even have relationships with weavers, calligraphers, paper makers, wood workers and craftsmen to create one-of-a-kind items for YOUR wedding or special event.
Chef Craig Hartman has a culinary background that draws on his experiences in the Outer Banks, the rarefied air of Colorado’s esteemed Cliff House, and Charlottesville’s own Keswick Hall and Clifton Inn. He’s settled down now and enjoys running his barbeque joint in Gordonsville, watching the sun rise through the smoke and enjoying the outside kitchen, a dramatic departure from toiling in the bowels of some of the finest hotels on the east coast for over 30 years. He imbues the food with hickory smoke and a passion for good food, and brings these unique fine dining skills to bear on the tastiest pork, brisket, chicken and of course, bacon. He’s been experimenting with bacon, sausage and even that esteemed Virginia product, Virginia cured ham. When he’s not playing with bacon, he’s home gardening or hanging with his grandkids and family. Come by the restaurant to see the value of having over three decades of fine dining experience contributing to your wedding or special event.
Jaclyn started her restaurant career working on a farm, learning how to can and preserve, as well as appreciate the hard work that goes into raising vegetables and chickens, sheep, cows and more. Once she was old enough to work in a kitchen, she started working for a catering company in southern Maine, cooking for beautiful seaside weddings up and down the coast. After culinary school in New York, she relocated to central Virginia from a position in New York running the cafe and events for the Roosevelt Estate. She then moved into catering and events for Red Light Management. After cooking for a few musicians, she settled into a kitchen position at Barboursville Vineyards. Three years later she was back out of the kitchen and in charge of weddings and winery events. When the opportunity to help build a new business in Gordonsville arose, she leapt at the opportunity. Catering 4-6 weddings per month, she is able to devote a high level of attention to each bride, ensuring a satisfactory experience. You’ll work with her to craft your menus, design reception layouts and coordinate rentals and vendors to bring together your vision for your wedding day. She’ll be on site from beginning to end, to organize and set up the entire event, as well as breaking down and cleaning up so you can enjoy the entire event happy in the knowledge that everything is being done to your expectations! When not at the restaurant or playing wedding planner, she can be found at home, in her extensive gardens, or out on the motorcycle, enjoying the splendor of the Blue Ridge Mountains!