Cooking with Fire – and History: The Franco-Virginia Cuisine of Monticello

Friday, Sep. 20th: 11 am - 1 pm Woodland Pavilion Ian Redshaw, Bill Scatena


Let your inner cook work — and dine — with your inner historian in this memorable exploration of the trend-setting Franco-Virginian cuisine of Monticello.

Join us to learn hands-on, live-fire cooking techniques using period recipes associated with the fabled cooks (and chief eater) at Monticello. The chefs will lead participants in broiling, frying, stewing and even scorching their way to a delicious mid-day tasting menu — made with a range of appropriate meats and fish and as much fresh produce from the Monticello garden as we can harvest! Our bill of fare will draw from recipes connected with Thomas Jefferson and James Hemings in both France and Virginia as we prepare such dishes as matelote de lapin, pork cutlets with sauce Robert, snow eggs and burnt cream. Participants will dine on the recipes they’ve prepared and enjoy a glass of Virginia wine with their meal.

Ian Redshaw

Chef, LAMPO & Prime 109
Ian Redshaw

With infinite passion and a palette and appreciation for beautiful food, Chef Ian Redshaw has spent the past fifteen years honing his skills in the kitchen and in meat fabrication.

A graduate of the Culinary Institute of America, Redshaw spent a couple of years in New York before making his way to Charlottesville, where he was quickly tapped to work in some of the cities best restaurants. In 2013 while at Tavola Restaurant, Redshaw met future business partners Mitchell Beerens, Loren Mendosa, Andrew Cole and Shelly Robb, and the vision for their own restaurant came into focus. In 2014, LAMPO opened. Three years later he and the team opened Prime 109 – a woodfire steakhouse that follows the seasons and features the bounty of Albemarle County.

Redshaw’s approach to food is simple: technique-driven, flavor-focused and lacking in ego. He and his partners are devotees of local sourcing, striving to support the area’s farmers by helping streamline their businesses so they’re more profitable and better able to focus on producing the best products.

In 2018, Redshaw was named Best Chef by C-VILLE Weekly. This year, he gained national recognition as a James Beard Award semi-finalist for Best Rising Star Chef.

Redshaw lives with his wife, Chef Alexandra “Allie” Redshaw and their daughters Sawyer and Willow.

LAMPO, Prime 109

Bill Scatena

Chef, Prime 109
Bill Scatena

Born in Oakland, California, Bill has over 14 years of self-taught experience in kitchens. From a youthful education in California cuisine to his appreciation for Virginia’s food heritage, he strives to honor the process of making well balanced dishes while sourcing ingredients from farms close to home. He’s worked for well regarded Virginia chef’s such as Craig Hartman, Dean Maupin and his talented sister, Amalia Scatena. His most recent positions include 4 years at Keswick Hall’s award winning Fossett’s, followed by a successful tenure as Executive Chef of Pippin Hill Farm. Eagerly awaiting the newest chapter of his career, Bill plans to showcase his technique as well as a focus on Virginia beef as Chef de Cuisine of Prime 109.