Chef

Paul Fehribach

"Chesapeake soft shell crab with forbidden black rice, first of the season local asparagus, tiny morels, mango & pickled Thai chili salsa #Fridaynight #crab #virginia #seafood"

"While they last! #chesapeake #softshellcrab #seafood #dinner"

"More winter #desserts, rum-soaked coconut cake and pineapple conserves draped in bittersweet chocolate and piped full of cream cheese fluff this is available now during #andersonvillerestaurantweek through March 4! #cake #chocolate #rum #booze #instagood"

"More R & D for late winter menus, this one is a success and will start this weekend plates with absinthe ice cream, coconut, and tiny Thai basil: blood orange marzipan tart. Who loves pie? #pie #dessert #sweets #orange #season #instafood"

"That’s a smashed boudin biscuit with duck egg and sweet chow. Always make your breakfast extraordinary! #boudin #duck #breakfast #brunch #baking #biscuits #pickles"

"R & D project #2, Native American chestnut spaghetti, duck floss, black trumpet mushrooms, leeks, candied pecans, brown butter. Needs a fruit component. Staff is suggesting it needs a colorful garnish, however this is an expression of late winter in the woods. Brown rules. Chestnut flour by @ansonmills pasta made here in our @arcobalenollc extruder. #pasta #noodles #game #woods"