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de Cuisine, and Julia Child as influencing her the most. Her most recent training was in pastry, and she is comfortable creating anything from wedding cakes to apple cobbler to petits fours. Both chefs, however, are well versed in all manners of cooking.
They are both excited about the seemingly endless possibilities which they can use local apples for. So far they have been making applecaramel pie, fried apples with sausage, Rappahannock chopped salad with apples, apple cider sauce for the peanut chicken, strudel, cobbler, and in stuffing and bread pudding. Mel Naumann of Flint Hill brought in some Spy Gold apples for them, and they both felt they were some of the best apples they have ever had.
Mr. Pearson’s philosophy is that anything served with a dish should accent it but not overpower it. He said, “I like to enhance, not mask.” He and his wife plan on having a more delicate approach to the food, rather than many of the southwestern items which were previously on the menu.
Conrad Koneczny, who is the proprietor of the Flint Hill Public House along with his wife Robin, said, “The long term notion here is that they will eventually take over the total management of the restaurant. It is comforting for me because they not only have all the culinary skills, but can manage the front too.”
“When I answered the ad here we had not planned on working together,” said Mr. Pearson. But when he spoke to Mr. Koneczny about his wife also being a chef, he said he would like to meet her. She was out waiting in the car during the interview, was brought in to meet Mr. Koneczny, and the rest is history. He said, “With the two of them we do not have to worry about them having a strained relationship.” He added that they also show a great deal of flexibility in the kitchen, and
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