Chef C. Blake Campbell has eleven years experience as a chef in some of the busiest and most successful eateries in Virginia. Reviewers in Southern Living, Discovering Piedmont, Inn Traveler, and Gourmet have raved about his cooking. Most recently, before taking over the stoves at Stone Soup, he was Executive Chef at High Meadows Vineyard Inn in Scottsville, Virginia, a Virginia Wine Restaurant of the Year. Blake is known for his from-scratch and fresh approach to cooking. His innovative menus emphasize seafood from Virginia and North Carolina waters, and meats, vegetables, and cheeses from the farms and artisan producers of Central Virginia. The Slow Food movement and International and Vegetarian fare influence his cooking. His cuisine is sure to please even the most discriminating of palates.

Sample Menu Selections

Soups, Stews, Chowders and Bisques
She Crab Bisque
Southwestern Corn Chowder
Roasted Red Pepper Bisque
Italian Wedding Soup
Guinness Beef and Vegetable Stew

Entrees
Oven Roasted Pork Tenderloin with Rosemary Apple Chutney
Grilled Trout with Ancho Chili Relish
Grilled Vegetable and Wild Mushroom Napoleons
Filet Mignon Au Poivre with Port Demi-Glace
Blackened Diver Scallops with Oven Dried Tomato Pesto
Braised Chicken and Portabellos with Bourbon and Smithfield Ham
Grilled Rack of Lamb with Fresh Mint and Mango Compote

Sides
Horseradish Smashed Red Bliss Potatoes
Asian-Sesame Greens Beans
Grilled Asparagus Spears with Citrus Essence
Roasted Pumpkin Risotto

also available: Fresh Baked Breads, Muffins, & Deserts

Stone Soup Catering and Personal Chef Service
chef@stonesoupcatering.com
804.690.8530