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By SHARON KILPATRICK
Rappahannock Ncn Staff Writer . Richard Mahan is in his second month as chief chef at the Bleu Rock Inn, but his duties go beyond the kitchen.
Mr. Mahan said because of his experience owning and managing Oliver’s in Front Royal, he has an Owner’s point of view and will have 11 the major responsibility for the business side of the operation also. “I am in charge of the Bleu Rock running it the way I feel it should be run,” he said. He answers directly to owners lean and Bernard Campagne. K After Oliver’s closed he “went ifrito the city and hired out as a mercenary to make money,” he said, working for hotel restaurants. “After two 4nd a half years, I didn’t want to deal ^ith that corporate structure.” j He said the hotel business is “top heavy. Wher\ I heard Jean and Bernard needed-someone, it seemed like a logical fit.” ■'* He has made some menu-changes already and expects to make more as the seasons change. “We’ll have'sftad roe in a month and soft shell crabs after that,” he said. He expects to have specials on the busiest evenings “so our local customers can look forward to something different. A lot of people come back to a restaurant to tty riew things, and a lot come back to hiave again what they loved.”
. He said the kitchen will always “use the best freshest ingredients available. There is no better time to start but than spring.”
At the Bleu Rock the cooking staff cuts its ovyn meats, fillet's its own fish and “uses nothing frozen,” Mr. Mahan said.
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