"Rising Star Chef" Nominee, 2015 ELBY Awards
"12 Restaurants To Watch", Southern Living Magazine
Executive Chef/Co-Owner, Metzger Bar & Butchery, Richmond, VA
Originally Featured May 2016
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The Artisan Ingredients
Black Hand Coffee Co.
Crafted By: Clay Gilbert
A partnership with Comfort Zone Camp, this specialty roast from Black Hand Coffee Company is good and gives back! CZC is a nonprofit bereavement camp that transforms the lives of children who have experienced the death of a loved one. A portion of proceeds from each bag are donated to their cause.
This dark roast is a blend that features some of Black Hand Coffee Co's favorite Sumatran + Mexican beans, making it perfect for sipping around a campfire. The complex flavors make this an ideal coffee for red eye gravy in the morning; brewed and used in a marinade for skirt steak fajitas; or whisked into an ice cream base with cocoa nibs.
Falling Bark Farm
Crafted By: Travis + Joyce Miller
All-natural and made in small batches, this Falling Bark Farm wildcrafted hickory syrup is rich with a buttery and smoky caramel taste. Made by gathering fallen Shagbark Hickory bark that is cleaned, aged, and filtered - the resulting liquid is known by Native Americans for it's healing purposes and magnesium-rich properties.
Hickory Syrup is ideal for griddlecakes or waffles for breakfast, but it is not limited to sweet treats. With its smoky and nutty flavor it lends itself well to grilling glazes for pork or duck; used in salad dressings with roasted vegetables; drizzled on butternut squash; or even paired with bourbon and orange for a twist on an Old Fashioned.
Crafted By: Amy Gaw
Southern Shores, NC
100% all natural sea salt with no preservatives and no anti-caking agents make this one of the region's most desired chef treats! Hand-harvested from the Atlantic Ocean in small batches, Outer Banks Sea Salt is collected and packaged locally, using artisan and heritage practices.
This sea salt is coarse so it should be used sparingly as a finishing salt. It will brighten up the flavor of any dish from rich plates such a grilled steak or chocolate ice cream to light and refreshing fare like a market lettuce salad or sauteed fish. The salt adds a crunch that elevates every plate and will soon become your secret weapon in the kitchen.
Crafted by: Steve Sando
Rancho Gordo is dedicated to creating a movement based on lost varietals of heirloom beans and they're succeeding beyond their initial hopes. Used by countless chefs, their products are heralded for their flavor and health benefits. Yellow Eyes are beautiful and versatile - perfect at home in kitchens in New England or Northern California and everywhere in between.
The cooked beans are soft and smooth. Mild enough to take on any flavors you use during cooking, even paired with mirepoix from the Farmers' Market is revolutionary. The more you cook with these beans, the more we know you'll love them. Perfect for adding flavor and body to stews (throw in a ham hock!) or making baked beans they can also be used in curries or health-minded wraps with ingredients like roasted chicken, avocado and cilantro pesto.
Schaller & Weber
Crafted By: Jeremy Schaller
Schaller & Weber coined the term "A Tradition Of Quality" and since opening in 1937 have consistently produced amazing charcuterie and sausages. When their offerings expanded to include condiments, this sentiment was upheld. Each product is prepared by the same exacting methods their founders mastered nearly a century ago.
Brown, coarse and sweet - the flavor of this Bavarian- style mustard recalls sweet applewood and is perfect for charred and grilled ingredients. We love adding the mustard to chicken wings for a Sunday group gathering; in a compound butter for grilled corn or shrimp; and of course a top any light sausage such as Kielbasa or Bockwurst
The Signature Recipes
About Chef Anderson
rained professionally as a chef at the French Culinary Institute in New York City under Master Chefs Jacques Pepin, Andre Soltner + Alain Sailhac, Brittanny has worked for 15 years in the restaurant industry. After graduating at the top of her class at FCI, Brittanny worked in some of the best kitchens in New York City, most notably Blue Hill at Stone Barns and Northern Spy Food Company. Now back in her hometown of Richmond, VA she cooks modern and seasonally inspired German Cuisine as the Executive Chef and Co-Owner of Metzger Bar + Butchery in Union Hill.