Posted on July 23, 2010 - by

Market Salamander: Local Fare with Lots of Flare in Virginia

Market Salamander Local Fare with Lots of Flare
Breakfast Never Tasted So Good!

Guest Post by: Bill Couzens, Founder Less Cancer
Middleburg, Virginia

Market Salamander is designed as an open marketplace that caters to contemporary demands and lifestyles by offering a selection of local, organic, chef-prepared foods.

With a focus on healthy cuisine and an endless assortment of high-quality fresh ingredients, Market Salamander is attracting patrons near and far. The market offers an unrivaled selection of seasonal produce, prime aged meats, fresh caught seafood, artisanal cheeses, homemade breads, fresh baked pastries, boutique wines, and imported packaged goods. And while quality often comes with a high price, Market Salamander is a best deal for a local breakfast. In fact, breakfast never tasted so good!

Market Salamander’s team in Middleburg is led by Vaughn Skaggs, the Chef de Cuisine, who began his culinary career at a young age in Virginia. Originally inspired by his mother, an inventive cook and restaurateur, Skaggs’ tireless conviction and support of gastronomic, local, organic, and sustainable foods makes him the “backbone of Market Salamander.”

Skaggs’ philosophy about the origins of the ingredients Salamander uses reveals his passion for the art of healthy cooking and living. “Whether it is produce or fresh meats, buying local helps many aspects of our business. It gives our guests a sense of trust and loyalty, knowing that they could trace which farm their food is coming from. The food is always more fresh and tastes better when it comes from the local farms. We also feel better about the food we are serving. We are leaving a smaller environmental footprint, instead of using transportation. In addition, we are supporting local businesses and helping keep our community economy strong.”

Skaggs’s culinary evolution has taken place in some of the best kitchens in the area – like Vidalia’s in Washington, DC; Potomac Grill in Leesburg, Virginia; and some of the most exclusive private homes of Virginia. His skilled culinary repertoire, coupled with his positive attitude and devotion to freshness and seasonality, has won him many acquaintances in the local farm movement. His combination of talent and commitment drives his passion for delicious and conscientious food.

Jason Reaves, Pastry Chef

Recently awarded the 2008 Front-Line Tourism Employee of the Year by the Loudoun Convention & Visitors Association, Jason Reaves is a graduate of the Culinary Institute of America in Hyde Park, NY with a degree specializing in baking and pastry.

Before joining the staff at Market Salamander, Reaves worked at Lansdowne Resort in Leesburg, Virginia; Postrio in San Francisco, California; and as Pastry Chef on board Norwegian Cruise Line’s Pride of Aloha, and Pride of America. Reaves specializes in custom wedding and special occasion cakes as well as delicious pastries.

Though young, Jason Reaves is already famous for his mouth watering Salamander’s Signature Butterscotch Scone. At just 2.00 per Scone, it is the most delicious thing you could ever eat at breakfast – especially delicious with Salamander’s bottomless cup of coffee!

Salamander often uses local and organic foods. One such supplier is Ayrshire Farm in Upperville, Virginia which has been growing healthy, beautiful foods since 1821. The present farm was purchased in 1912 by Brig. Gen. James A. Buchanan of Washington, DC. The historic property of approximately 800 acres was purchased from his descendants in 1996 by Sandy Lerner. The farm’s mission appropriately states, “To farm sustainably and profitably, promoting the benefits of locally produced, humanely raised meats and organic produce to the consumer, our community, and our children through education, outreach and example.”

Dr. Maryann Donovan, Director of the Center for Environmental Oncology at the University of Pittsburgh Cancer Institute, said, “Beyond the obvious benefits in freshness, quality, and flavor, eating seasonally and sourcing food locally can make important contributions to reducing carbon emissions. The local farms that are additionally certified organic, and the markets that sell organic foods, also have great potential for reducing exposures to pesticides and other chemicals, benefiting both the environment and human health.”

Salamander’s owner Sheila Johnson (musician, movie producer, sports team owner ) understands the importance of local and organic fare, often feeding the Washington Mystics a farm to table regime.

The good news is that you too can enjoy a breakfast of champions and not have to break the bank to eat healthy.



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