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Springhouse

Springhouse

When it comes to his cooking values and principles, Rob McDaniel is a chef one could consider a modernist and a traditionalist. With the current trend of “getting back to local,” Rob is a model for sustainability and trading locally. His passion for these elements stems from his belief that good food comes from making everything from scratch–which, in his kitchen, is everything but ketchup. “That’s what we hang our hats on,” he says. Rob does this by sourcing as much as possible locally and regionally. “The fact that you can talk about where the food came from, who grew it, how it was grown, the process behind it–that’s all part of the story of what goes on the plate,” he says. The act of storytelling is something Rob incorporates into his restaurant to include and connect his customers to the experience of what they will eat.

 

Recipes include

1 -Shrimp and Grits

2 -Smoked Quail Terrine

3 -Beet and Radish Salad with Orange Vinaigrette

4 -Lamb Burger with Harissa

5 -Sticky Toffee Pudding

Springhouse

STORY BY Mary Katherine Sharman
PHOTOGRAPHY BY Kenneth Boone

Springhouse

STORY BY Mary Katherine Sharman
PHOTOGRAPHY BY Kenneth Boone

Springhouse

STORY BY Mary Katherine Sharman
PHOTOGRAPHY BY Kenneth Boone
‘‘

When it comes to his cooking values and principles, Rob McDaniel is a chef one could consider a modernist and a traditionalist. With the current trend of “getting back to local,” Rob is a model for sustainability and trading locally. His passion for these elements stems from his belief that good food comes from making everything from scratch–which, in his kitchen, is everything but ketchup. “That’s what we hang our hats on,” he says. Rob does this by sourcing as much as possible locally and regionally. “The fact that you can talk about where the food came from, who grew it, how it was grown, the process behind it–that’s all part of the story of what goes on the plate,” he says. The act of storytelling is something Rob incorporates into his restaurant to include and connect his customers to the experience of what they will eat.

 

 

Recipes include

 

1 -Shrimp and Grits

 

2 -Smoked Quail Terrine

 

3 -Beet and Radish Salad with Orange Vinaigrette

 

4 -Lamb Burger with Harissa

 

5 -Sticky Toffee Pudding

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ARTICLES FROM THE OCTOBER / NOVEMBER 2015 ISSUE
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Springhouse

When it comes to his cooking values and principles, Rob McDaniel is a chef one could consider a modernist and a traditionalist. With the current trend of “getting back to local,” Rob is a model for sustainability and trading locally. His passion for these elements stems from his belief that good food comes from making everything from scratch–which, in his kitchen, is everything but ketchup. “That’s what we hang our hats on,” he says. Rob does this by sourcing as much as possible locally and regionally. “The fact that you can talk about where the food came from, who grew it, how it was grown, the process behind it–that’s all part of the story of what goes on the plate,” he says. The act of storytelling is something Rob incorporates into his restaurant to include and connect his customers to the experience of what they will eat.

 

 

Recipes include

 

1 -Shrimp and Grits

 

2 -Smoked Quail Terrine

 

3 -Beet and Radish Salad with Orange Vinaigrette

 

4 -Lamb Burger with Harissa

 

5 -Sticky Toffee Pudding

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