Holy Grits Batman, Marigold Has A New Chef

Marigold Kitchen is getting a new chef and a new menu with some southern flair in the new year.

Erin O’Shea will be introduced as executive chef January 2nd replacing Michael Solomonov who will be focusing on his latest endeavor, Zahav.

O’Shea’s cuisine will be inspired by Southern ingredients but will also be modern with some subtle French influences. She will serve traditional Southern items like country ham from Edwards of Surry, VA, and grits from Byrd Mill, a small-scale producer that has been stone-grinding corn into grits in Ashland, VA, since 1740.

Menu highlights after the jump.

Turnip Soup with Virginia ham biscuits
Seared Cornbread with creamy collards and Virginia Wigwam ham, topped with a sunny side up egg
Pork Tenderloin with creamed collards and house-pickled peaches
Virginia Stone-Ground Grits with Shrimp
Chicken Liver Toast with house-pickled celery and fig jam
Scallops with tapioca pearls, mussels, and sweet potatoes
Chicken with House Made Cornbread, pear stuffing, braised cipollini onions and mustard greens.

Marigold Kitchen [Official Site]

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