Autumn is upon us! We want to tuck in and enjoy our hearty culinary favorites. But don’t forego salads until the weather heats up. Join celebrated chef and restauranteur Joy Crump and learn to prepare three delicious autumn salads, as lettuce takes a back seat to roasted veggies, mixed grains, seasonal fruit and a variety of dressings. On the menu: super green power salad, local seasonal veggie and black rice bowl and couscous salad with grilled chicken. All salads include a selection of local ingredients with an accompanying dressing.
Founder/Executive Chef FOODE, Mercantile
A Pennsylvania native, Joy Crump is known for crafting the seasons’ best locally sourced ingredients into comfortable, refined dishes. A culinary graduate of the Art Institute of Atlanta, Joy honed her skills alongside farm-to-table pioneers, chefs Michael Tuohy and Kevin Gillespie. In 2011, Joy opened her first restaurant, FOODE, in historic downtown Fredericksburg, Virginia, with business partner Beth Black. In 2014, the duo opened their second Fredericksburg restaurant, Mercantile. Crump has had the honor of cooking at the James Beard House in both 2016 and 2017, and is actively involved in the James Beard Foundation’s Impact Programs for Food Policy, Chef Advocacy and Change.