PERSON: Ian Boden, Chef/Owner “The Shack”, Staunton, VA.
PLACE: BRINE, The Village @ Mosaic, Merrifield, VA. 22038
THING: Chef Ian Boden is coming to NOVA to collaborate with Chef John in the kitchen at BRINE for a Raw Bar takeover on Monday February 29th, 2016.
DETAILS: Chef Ian will be whipping up his own versions of the “shellfish” platters for the restaurant while guests at the 12 seat oyster bar can enjoy a multi course collaboration “omakase” dinner with available beverage pairings (details to come on price and number of courses) dining will also be available for both platters and the unique small plates a la carte. Reservations strongly recommended for the raw bar tasting!
Chef Ian Boden began his culinary journey in 1991 at age 13 with Master French Chef Marc Fusilier. A graduate of New England Culinary Institute, Boden has had the opportunity to work in many celebrated kitchens, including Payard Patisserie and Bistro (NYC), Judson Grill (NYC), Prince Michel Vineyard Restaurant (VA) and Westfield’s International Conference Center (VA).
Before returning to his Virginian roots, Boden was the executive chef at Home Restaurant in New York City. During his tenure, Chef Boden was included as a “Critic’s Pick” in the first addition of the Michelin Guide. Some highlights from his culinary career include” cooking for a sold-out event at the James Beard House in New York City; cooking with his mentor, Marc Fusilier for the Escoffier 100th Anniversary Dinner; cooking for Share Our Strength’s Taste of a Nation to help feed the hungry in New York and cooking for Hillary Clinton’s New York Farm Day to promote local agriculture. Boden is also proud to be instrumental in the development of the Shenandoah Buy Fresh Buy Local chapter, and continues to support forty plus local family farms through the ever changing menu of his contemporary Virginian cuisine.
In 2013, Boden returned to Staunton, VA to open his community spirited, causal 26-seat restaurant, The Shack. With a limited reservations policy, The Shack offers service and food one would not normally associate with its simplistic setting. Here Boden showcases his pre fixe three-course ($45) and four-course ($55) ambitious tasting menu available Friday and Saturday nights, with an a la carte menu served on Wednesday and Thursday nights. The Shack has been featured in The Wall Street Journal; named one of the places for “Best Burgers in the South” by Garden & Gun Magazine; recognized by Southern Living Magazine as one of the “Best New Restaurants” and Esquire Magazine tapped Shack for the “Best Dish” award for 2014 restaurant issue. Blogs Eat Like A Man and Eater National have also both recognized The Shack, and Boden has been invited to participate in the “Indie Chef Week” in Southern California in October 2014, and to return to cook at the acclaimed James Beard House in New York in February 2015.