Featuring Chef Jeff Latchum
Join Jeff and OCP as we prepare a Low Country inspired menu.
"I started working in restaurants at 14, for a family friend, and continued working in the business through high school and college, at JMU. I met Clay Clark, of Hank's Barbecue fame, my sophomore year, and worked with him in various capacities for many years. I've cooked and lived all over the country; places like the Marriott in Crested Butte, Colorado and Chico Hot Springs, in Pray, Montana. Although I attended the Culinary Institute of America, I consider myself apprenticed in those kitchens of my youth. More recently, I helped open The Fat Canary in Williamsburg and worked for Chef John Fleer at Blackberry Farm in Walland, Tennessee.
Since 2006, I've been working in the parallel universe of wine importation and distribution. In 2008, I joined the recently founded Williams Corner Wine in Charlottesville, where we've worked to bring organic and biodynamic wines to the market in Virginia and D.C. So while I miss the camaraderie of the kitchen, I have enjoyed the people and travel of my current position. I look forward to the opportunity to cook with everyone at OCP."
Soup //Sausage & Lentil Soup//West African Peanut Soup
Salad//Green and Napa Slaw
Entree//Shrimp & Grits//Braised Beef Short Rib with Mashed Potatoes//Marinated Portabellos with Mashed Potatoes
Dessert//Bread Pudding with Bourbon Cream Sauce
Drinks//Water//Iced Tea (regular & cinnamon mint)//special selections from Just Java Coffees
$25 per person includes four courses and bottomless drinks. All proceeds go to Our Community Place, 5% of which goes directly to providing free bus tickets to our community members who need them.