Two of West Virginia's prominent chefs joined forces at Stonewall Resort last week.
CHARLESTON, W.Va. -- Two of West Virginia's prominent chefs joined forces at Stonewall Resort last week.
Chef Francisco "Paco" Aceves, most recently executive chef at Bridge Road Bistro, was named executive chef at Stonewall Resort, while longtime executive chef Dale Hawkins became chef emeritus at the resort. He'll also expand the work he does with the Collaborative for 21st Century Appalachia.
"I'll be taking on a different role. I'll be working with Paco on developing the Appalachian cuisine image," Hawkins said. "The position also entails menu creation and planning special events such as the Culinary Classic."
As Hawkins' role with the Collaborative expands, he spends more time on the road interacting with restaurants and farmers to build a local food system. He's also developing the New Appalachian Farm and Research Center in Rock Cave. At the center, they grow produce for local consumption.
"I want the farm to be used for training the culinary staff at Stonewall," Hawkins said.
Aceves, a graduate of Culinary Institute of America, has cooked at La Posada de Santa Fe Resort in Santa Fe and at Houston Country Club in Houston. Although they haven't collaborated on menus yet, Hawkins expects Aceves' Southwestern roots to influence the cuisine.
"We'll be expanding the menu. I'm so excited to have Paco here. He's a great fit for us," Hawkins said. "It's good to have someone who shares an eagerness to teach and learn."
The Culinary Classic at Stonewall will be March 13 to 14 and features more than 20 of the state's most innovative chefs and food and wine professionals who offer a weekend of dine-arounds, multi-course meals and demonstrations. For information, call 888-278-8150 or visit www.StonewallResort.com.
CHARLESTON, W.Va. -- Two of West Virginia's prominent chefs joined forces at Stonewall Resort last week.
Chef Francisco "Paco" Aceves, most recently executive chef at Bridge Road Bistro, was named executive chef at Stonewall Resort, while longtime executive chef Dale Hawkins became chef emeritus at the resort. He'll also expand the work he does with the Collaborative for 21st Century Appalachia.
"I'll be taking on a different role. I'll be working with Paco on developing the Appalachian cuisine image," Hawkins said. "The position also entails menu creation and planning special events such as the Culinary Classic."
As Hawkins' role with the Collaborative expands, he spends more time on the road interacting with restaurants and farmers to build a local food system. He's also developing the New Appalachian Farm and Research Center in Rock Cave. At the center, they grow produce for local consumption.
"I want the farm to be used for training the culinary staff at Stonewall," Hawkins said.
Aceves, a graduate of Culinary Institute of America, has cooked at La Posada de Santa Fe Resort in Santa Fe and at Houston Country Club in Houston. Although they haven't collaborated on menus yet, Hawkins expects Aceves' Southwestern roots to influence the cuisine.
"We'll be expanding the menu. I'm so excited to have Paco here. He's a great fit for us," Hawkins said. "It's good to have someone who shares an eagerness to teach and learn."
The Culinary Classic at Stonewall will be March 13 to 14 and features more than 20 of the state's most innovative chefs and food and wine professionals who offer a weekend of dine-arounds, multi-course meals and demonstrations. For information, call 888-278-8150 or visit www.StonewallResort.com.
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