Red Hen
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Tyler Teass cooks at Red Hen and maintains a really nice blog he calls "A New Mountain Cookery." He is a native of Roanoke, Virginia and a 2008 graduate of the University of Virginia.Last week he a...
Red Hen is now an official member of 1% for the Planet, a network of businesses that return 1% of sales to support conservation and environmental education. The basic is that the true cost of doing...
Thursday night saw our first public dinner service, and we are proud to announce that all went extremely well and that we are now officially open for dinner Monday through Saturday. We will add lun...
By day: doctors, sales executives, writers, editors, and small business people.By night: top notch restaurant cleaners.Thank you, gang.
Bob Smith is a genius. Thanks also to Skip Williams, Larry Evans, and the entire Mullen Family.
Here's the sign. I projected our logo onto the plywood using a digital projector, then cut it out with a jigsaw. Next is epoxy and paint. What do you think so far?
With all the talk today about the limestone planter that will be installed in front of the patio, I've been thinking a lot about how important this stone is to Lexington architecture. I took a walk...
Here you are ready to descend from the loft using the alternating tread staircase. This is just a mock-up that Bob Smith provided us, but the slope and tread shape will be the same. Having walked u...
Tucker and I spent part of the afternoon visiting with Chas Potter and taking a look at his family's beef cattle operation, called Buffalo Creek Farm. He was nice enough to hook us up with some sam...
Why build walls, when you can have them made to order, trucked in, and lifted into place?Thumbs up from Kevin, Dan, and Tom.
Here you see the stringers for the stairs that will lead up to the loft. Bob Smith is amazing.
I had to steal this image from Tucker's blog too. Beets from Appalachian Star Farm -- almost too beautiful to eat.
Chef Tucker Yoder maintains a really great blog he calls The Humble Chef. Here he is in a new post about experimenting with low-temperature cooking methods (known as "sous-vide"). I can't wait to t...
Today Timber Framer Bob Smith installed the posts and beam for the loft above the kitchen. The material was salvaged from Furr's Mill, and based on the way the beam was treated (with an adz: see ph...
As savvy businesspeople, we know that opening a restaurant means focusing on the important details. Finding a signature cocktail, for instance.Thanks to Janet & Tom Beebe for hosting our first Red ...
Here are my dear parents wondering what the hell I've gotten myself into. 6/8/08
This is very interesting. A blog called "A New Mountain Cookery" is worth a serious read: http://newmountaincookery.typepad.com/a_new_mountain_cookery/2008/06/the-red-hen.htmlTheir Mission Statemen...
Here is a rough draft of the planter I am working on for in front of the patio. Instead of an 8-year-old girl, picture lots of flowers and climbing vines...And here is where the planter will be l...
Here is a rough draft of the planter I am working on for in front of the patio. Instead of an 8-year-old girl, picture lots of flowers and climbing vines...And here is where the planter will be l...
Believe it or not, this is where our kitchen and bar will be. Plumbing is roughed in.
Believe it or not, this is where our kitchen and bar will be. Plumbing is roughed in.
Take a look at these great toilets we'll have in our bathrooms. They are "dual-flush" which means that you can choose between a small, .9 gallon flush or a larger, 1.6 gallon flush.This should save...
Today I began planing and jointing this beautiful cherry for the table tops.
Today I began planing and jointing this beautiful cherry for the table tops.
Our friend Jenn is lobbying hard for a drink to be named the "Red Jenn," basically a whiskey sour with lots of extra grenadine. Consider it done, Jenn.The only problem is that now my wife wants a d...
Our friend Jenn is lobbying hard for a drink to be named the "Red Jenn," basically a whiskey sour with lots of extra grenadine. Consider it done, Jenn.The only problem is that now my wife wants a d...
Chef Tucker takes matters into his own hands.Jeff Merklinger carefully excavates for the addition.Lee never left the site, adjusting the plans as we discovered the unexpectedly wide foundation ston...
We're looking forward to serving seasonal punches at Red Hen, so we did some taste-testing at our cocktail party. This one, some kind of bourbon/grapefruit juice abomination, clearly did not mak...
Chef Tucker takes matters into his own hands.Jeff Merklinger carefully excavates for the addition.Lee never left the site, adjusting the plans as we discovered the unexpectedly wide foundation ston...
We're looking forward to serving seasonal punches at Red Hen, so we did some taste-testing at our cocktail party. This one, some kind of bourbon/grapefruit juice abomination, clearly did not mak...
Chef Tucker is participating in the LIVESTRONG Challenge this summer in Philadelphia to raise money for the Lance Armstrong Foundation. Check out his fundraising page and donate online here.
Chef Tucker in the kitchen at OXO, in Charlottesville.More photos from the meal here, on Tucker's blog.
Here are some more pictures from the inside of the building...Here is one of Tucker and Mike.This one gives you a sense for the whole space.This is the exposed foundation. This will be covered with...
Welcome to the Red Hen blog. The Red Hen restaurant will open in August, 2008 at 11 E. Washington Street in Lexington, Virginia under the leadership of Chef Tucker Yoder.Please stay tuned here for ...
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