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NEW CHEF: Jim McCullough has returned to the Bleu Rock Inn serving as general manager and chef of their eclectic cuisine.
to be an exciting adventure, not only for the chef, but for his customers as well.
McCullough has advanced from his first preparation of fried chicken, as was noted in his opening event on Valentine’s weekend at Bleu Rock.
The menu began with appetizers of Caramelized Onion and Shi take Mushroom . Tartlet with Red Pepper Coulis and Coconut Shrimp with Caribbean Cocktail Sauce.
Next, for entrees the chef prepared Grilled Porkloin with mixed fruit chutney, Penne Noodles with salmon, broccoli and shitake mushrooms, Grilled Filet Mignon topped with bleu cheese crumbles and raspberry chili glaze, just to name a few.
To polish off the meal, McCullough prepared delicacies such as Bourbon Pecan Pie, White Chocolate Bread Pudding with Island Rum Sauce and Blueberry Clouds, a part of the meal no one wants to miss.
“One thing I do want to encourage locals is that even if you can’t stop by for dinner, just come in and enjoy dessert and coffee, while you can,” McCullough encouraged.
McCullough gives much credit for his success to the influences of Patrick O’Connell, chef at The Inn at Little Washington and Heidi Morf of Four and Twenty Blackbirds.
“There are already two outstanding chefs in Rappahannock County and they both have left indelible impressions on me as a chef— Patrick for his unflappable pursuit of perfection and Heidi for her adventuresome fusion before it was cool,” he said.
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