Chefs belong to an odd fraternity. It is one of the most stressful jobs in the world, ranking in the number four position just behind air traffic controllers. Chefs can be very open and secretive at the same time. Most of us tend to be show-offs, though, and like nothing better than sharing our knowledge (but not necessarily our recipes) with others. I’ve dined in some of the best restaurants in the world and the callous on my right index finger from wielding a chef’s knife for 25 years is all the ticket I need for a tour of their kitchens.

I’ve been out of the business for over a decade now. Except for a few special occasions, my cooking has been confined to preparing meals for family and friends. As satisfying as that can be, I still miss cooking for the public. I miss the camaraderie of the professional kitchen and the knowledge gained from working with other cooks, for fine dining is a team effort. No successful chef can do it without the help of a good staff.

Living as we now do prevents me from participating in intriguing  food trends like molecular gastronomy and pop-up restaurants. There are things I can learn from watching cooking shows like Iron Chef America and Top Chef, but the only way I can test what I learn is by putting it out there. Friends and family tend to be very forgiving and not always forthcoming.  That’s why I’ve decided to start my own trend -the Guerilla Chef - I strike without warning.

A couple of days ago, I got a hankering for tapas, the little dishes of Spain. I fixed a half dozen traditional Spanish tapas and took them just down the road to West Wind Farm so Anne and I could have a glass of wine and share some food with our friend David Manley. It wasn’t long before Alisa Potts came in for a short meeting with David, after which she joined Anne and me for a glass of wine and tapas. On the way home later, I felt that inner satisfaction I get when someone eats my food for the first time, and I know they enjoyed it.

For years now, long before the small plate wave hit American restaurants, I’ve been playing with the idea of American tapas. Recently, I’ve been experimenting with traditional Appalachian ingredients, giving them a modern twist in a small plate format. It’s time to test those ideas, maybe at the Farmers Market, the Winery, or who knows where?  So look for the Guerilla Chef in the coming months to strike at a place near you.

The Wytheville Farmers Market

When it comes to the Farmers Market, I know I have a tendency to go a little overboard, but our market has a growing and well deserved reputation for excellence. Aside from the products offered, it is also becoming a weekly social event. I mean really….anyone who is anyone goes to the market to shop and just hang out. Come by for a cup of Dave Richert’s coffee and one of Roxanne Winesett’s cheese Danishes and get your morning started right.

Crystal Springs Recreation Area

This weekend is the perfect opportunity to take the kids or that special someone for some quality time in the great outdoors. Call ahead to Fran’s Deli (276-578-2005) for a picnic lunch, and spend the afternoon exploring Crystal Springs Recreation Area. The newest addition to area parks, located on Pump Hollow Road just south of town, has something for everyone.

West Wind Farm Vineyard and Winery

David Manley invites you to join his family and friends Saturday evening to help celebrate the 5th Anniversary of the opening of West Wind’s tasting room. Dance to the soul sounds of Winston Salem’s Envision from 6-9 pm in one of the county’s most relaxing environments. Have a little wine and some mouth-watering North Carolina barbecue. It’s a southern beach party mountain style. Click the blogroll link for contact information.

The ones pictured above include heirloom radishes, baby turnips, and scallions from the Artist George Krause, purple potatoes, baby carrots, fresh rosemary and thyme from our garden, and red and white new potatoes from the Wytheville Farmer’s Market.

I did a really simple preparation for these. Toss them in some melted butter and olive oil, sea salt, freshly ground black pepper, and the chopped herbs. Roast them at 375 degrees for an hour, then turn the heat up to 425 degrees for fifteen minutes. They’re done when the potatoes are easily pierced with a fork. Each of the vegetables retains its own individual flavor when done this way. I served them with a pot roast made from Mike Cassell’s grass fed beef and a bottle(s) of excellent wine from West Wind Farms. There wasn’t a better meal served that night in all of SW Virginia.

There was great food, fine wine, and happy faces all round.

The party lasted ’til sundown. If you weren’t there, you missed a really good time. Here’s the party in pictures: