Desserts

— Cheesecake —

with raspberry coulis

— Cannoli —

with powdered sugar and chocolate chips

Daily Offerings

—  Bone in Blackened Pork Chop  —

Finished with shallots cream sauce and three cheese mac and cheese and southern greens

—  Lemon Dill Salmon with olive oil  —

Roasted potatoes and locally grown snap beans with pickled red onions

—  Smoked Bourbon BBQ chicken  —

With southern greens and buttered rice

—  Pesto Seared Cauliflower  —

Finished with a sun dried tomato sugo and olive oil roasted potatoes and snap beans

Drinks

— San Pellegrino —

Assorted

— Orangina  —

  — Coke and Pepsi —

2 liter

Seth Goulston

Born in New England, Chef Seth Goulston has always been around food. His childhood was spent on fishing boats catching Cod and Haddock and his passion for cooking began at a young age. Helping his mother run a restaurant at 15, he always knew he wanted a future in the culinary world, and his mother helped instill a work ethic that still influences him today.

Inspired by culinary greats Jean-Louis Palladin and Charlie Trotter, Seth likes to keep an organized kitchen and pays incredible attention to detail. He feels at home in the rush and comradery of a restaurant kitchen and enjoys the opportunity to make people happy with his food, creating flavors based on local, regional and seasonal foods. He especially loves to prepare New England style seafood dishes.

For Seth, he believes that if you take care of your community, your community will take care of you. He participates in several community events to benefit various non-profits, most notably including:

• “Share Our Strength” an event to benefit children in need, held at the Marriott Hotel in downtown Baltimore, Maryland.

• “Savor” an event to assist The Doorways, a non-profit that provides lodging and support for patients and their loved ones who need to be close to a hospital, in downtown Richmond.

• “Links” an event to aid retired military men and women, held at Stony Point Mall in Richmond.

When he’s not in the kitchen, he enjoys spending time exploring the woods and foraging with his son and his dog.

Notable Experiences

• Was voted Rising Star of 2019 by Richmond Region Tourism for the National Travel and Tourism Week.

• Sous Chef at The Historic Jefferson Hotel located in downtown Richmond, VA; caters large events such as weddings, banquets and their Sunday Champagne Brunch.

• Catered President Obama’s Southern Ball, following his January 20, 2009 inaugural address.

• Former executive chef of Dan Snyder’s (Redskins Owner) personal suite.

• Worked under Chef Wagner (Certified Executive Chef) to open two restaurants in the Baltimore area.

• Alongside Chef David Keener and Chef Jean Louis, helped organize and execute all large events for Ridgewells Catering Company, a prestigious Washington D.C. based business.