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to tile staff and bring a positive business sense and open mind” to this increasingly complex operation.
With the personal and professional support of the Thompsons, Nash feels that he personally has grown, is more comfortable with what he does and this has resulted in opening him to be more playful and creative with his cooking.
Nash oversees all food operations in the store (produce, meat and fish), the restaurant, the rooftop grille and Rudy’s. The success of the restaurant has drawn excellent sous chefe, Kevin Henry and Abdon Garcia, and floor staff that diners all know and appreciate, Michael Pollock and Cara Cutro Martin.
Nash credits all of them with the consistent high quality of food and service. He particularly acknowledged his appreciation for the support of the Rappahannock community in carrying the restaurant through slower times.
Mazy Aim Jenkins started as a dishwasher five years ago. Tbm and Andy recognized her talents and she quickly worked her way up to be the head cook for the lunch service, becoming a big part of the lunch time success.
“Ken and Andy are awesome to work for. They are open-minded, have positive personalities and are willing to let me try my own ideas,” said May Ann, who also says she has grown in self-confidence and is excited about her new position with the Comer Store operation.
She is developing the take-out lunch and dessert operation with her famous chicken salad, a variety of desserts including her bread pudding and cheese cake and is filled with ideas for future
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