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By CINDY MAHAN
Rappahannock New* Staff Writer
John and Denise Pearson, who met at a restaurant where they both worked, got married last May, and are the new chefs at the Flint Hill Public House.
Mr. Pearson most recently worked as chef at the Blue Point Grill, Sutton Place Gourmet’s restaurant in Alexandria. Mrs. Pearson graduated from La Academie de Cuisine in Bethesda in June, and this is her first full-time position as a chef. She changed her career after having done administrative work for several years.
Mr. Pearson began his new job just a month ago, and his wife started on Oct. 1. They have already made changes in the menu, adding some of their favorite dishes. New offerings include Grilled Polenta with Shiitake Mushroom Cream Sauce, Croustade of Chevre, Leeks and Walnuts, Pear and Stilton Tortlette, Grilled Marinated Portobello Mushroom, Couscous with Smoked Duck, and Baked Onion Soup with Three Cheeses.
Some of the new entrees are Viri ginia Peanut Chicken with country ham in an apple cider sauce, Rack of Lamb with a caramelized shallot sauce, Free Range Chicken with country spoonbread, Venison with Hunter Sauce, and Beef Tenderloin with Three Classic Sauces.
Mr. Pearson said that his training has been classic contemporary and he has been influenced most by Bob Hurst, one of his instructors at school. He said he also learned a great deal from Jim Sands, who is the corporate chef at Sutton Place Gourmet. He said that he used to watch his mother watching Graham Kerr on television, and that was how i he first got interested in cooking.
Most of Mrs. Pearson’s background in cooking has been classical French, and she named Francois Dionot, the president of La Academie
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