Enjoy these free demonstrations and tastings organized by Our Local Commons
9:30 – 10:30am: Harrison Keevil, Brookville Restaurant Charlottesville, VA
11:00 – 12:00pm: Ian Broden, The Shack Staunton, VA
12:30 – 1:30pm: John Hoffman, Fossett’s at Keswick Hall Keswick VA
2:00 – 3:00pm: Eric Breckoff, Piedmont Virginia Community College Charlottesville, Va
3:30 – 4:30pm: Rachel Pennington, The Pie Chest Charlottesville, VA
Chef / Owner, Brookville Restaurant
Harrison dreamed of opening his own restaurant, named after his family farm and preparing food grown in the state of VA. Harrison has worked in restaurants since 1996 and loves taking care of people. In July 2010 Harrison and wife Jennifer opened the doors of Brookville, together, with only a handful of employees and a lot of faith. They promise to cook y’all great food and invite you to be a part of their family!
Chef / Owner, The Shack
Chef Ian Boden began his culinary journey in 1991 at age 13 with Master French Chef Marc Fusilier. A graduate of New England Culinary Institute, Boden has had the opportunity to work in many celebrated kitchens, including Payard Patisserie and Bistro (NYC), Judson Grill (NYC), Prince Michel Vineyard Restaurant (VA) and Westfield’s International Conference Center (VA). In 2013, Boden returned to Staunton, VA to open his community spirited, causal 26-seat restaurant, The Shack. With a limited reservations policy, The Shack offers service and food one would not normally associate with its simplistic setting. The Shack has been featured in The Wall Street Journal; named one of the places for “Best Burgers in the South” by Garden & Gun Magazine; recognized by Southern Living Magazine as one of the “Best New Restaurants” and Esquire Magazine tapped Shack for the “Best Dish” award for 2014 restaurant issue.
Executive Chef at Keswick Hall and Golf Club
John found his passion for cooking while working with Chef Neil Annis at Restaurant Sidney at the age of 16. Upon graduation he left Pennsylvania and traveled to Charlotte, NC to be a part of Johnson and Wales Universities’ inaugural class. John continued to develop his culinary expertise as a sous chef at the esteemed Sanctuary Hotel on Kiawah Island. John and his wife returned home to central Pennsylvania, where he assumed the role of Corporate Sous Chef for Hershey Entertainment and Resorts. In April, John made the move to Virginia joining the culinary team at Keswick Hall and Golf Club as Executive Chef.
Associate Professor of Culinary Arts
Chef / Co-owner of The Pie Chest
Rachel Pennington is co-owner of The Pie Chest and also continues to create simple, rustic desserts for The Whiskey Jar, having arrived to the food industry via a circuitous route of academia and non-profit work. What began as a whimsical hire blossomed into a business but the elemental piece remains the same: to create simple, fresh, seasonal, made-from-scratch pieces of comfort.