My name is Daniel Fike and I am addicted to bacon. It feels good to finally get it off my chest. Joan has given me shelter. Thank you, Joan.
At the restaurant we encounter many dietary needs and if you don't like pork or bacon, we can still be friends. Even vegans and vegetarians are welcome. Just don't be too pushy on Friday and Saturday (smile). We will always accommodate special dietary needs. Kids too.
I consider myself a seasonally oriented cook. I like to work within the bounds of nature. Winter is a tough time for chefs who claims local menu solidarity, but i try. What's a winter vegetable anyway? Ever seen a Virginia garden thrive in January? Balance between cost, product quality, and cooperation with our catering effort will weigh heavy on menu variety but never on the quality of your dining experience.
My cooking life started early in my Grandmothers hotel/restaurant/bar, "The Kobuta Hotel" in Pennsylvania watching grandma cook for railroad workers, miners and steel men. Beaver, PA is a "fondue pot" of ethnicity, and her Yugoslavian cooking background was a hit. I remember her patrons from the steel mills being very happy at the end of their stays and it inspired a sense of pride for my heritage. I knew, even then, that cooking could change minds and dispositions! Might have been the beer too!
When I'm asked, how I know, what I know, I'm not sure how to respond. I've had a wide variety of influences in my now 14 year adventure, so sometimes its difficult to remember who I learned specific techniques from. I can promise this, in that time, it seems, I've seen a hundred ways to do most things the WRONG way. Doing things the right way seems to have taken twice as long to hone. Mastery might find me grey and old.
Anyone who doesn't cook for the masses or who has never cooked for their family will never understand the pride taken by chefs and the others behind the scenes. Its a major effort of timing, coordination and a passion that deserves recognition
What's the point? Seasoning! The only thing that I do differently from other chefs. Here in Round Hill, I have complete control over the cuisine that hits the tables. Seems simple but salt and pepper are the cure for most food ales. Although that is the essence of Savior Fare. The knowledge of how to do things correctly.