Andrew Partridge

CHEF
Written By Nicole Borden

The Shack | Staunton, VA | January 2022

FEATURED DISHES


Buckwheat Crepe, Huitlacoche, Fermented Corn, Fresh Corn Purée, Pickled Ramps, Herbs, and Sea Salt

Charcoal-grilled Purple Top Turnip, Tofu Purée, Farro Tea, and Miso Benne Powder

Fried Quail, Black Walnut and Martin’s Potato Roll Stuffing, Black Walnut Jus, Nixtamalized Beets and Arkansas Black Apples, Persimmon Purée, and Herbs

Golden-Milk-soaked Hominy Cake, Benne Seed Ice Cream, Cardamom Whipped Cream, Sorghum Brittle, and Sorrel


Photography by Will Blunt

Nicole Borden
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