Cabernet Grill

Ross Burtwell, Executive Chef & Owner

By Kimberly Giles

What food trends are you inspired by looking forward in 2019?

I am not as interested in following new trends as much as I am on the look out for building relationships with local food artisans, producers, growers and wine makers for more interesting and diverse product that we can source locally in support of our friends and neighbors.

Any plans to incorporate something new on your plate for 2019?

I am working to find more and more ways that I can incorporate the precise cooking method sous vide into my menu to provide a consistently incredible product for our patrons. We will lead off 2019 with a precision cooked steak that will knock your socks off! We are already testing it out with great success. This will supplement our other sous vide items such as our succulent Berkshire Kurobuta Pork Shank or our Braggin Rights sous vide Fried Chicken Thighs as well as our 72 hour Niman Ranch Beef Short Rib.

Top 3 ingredients you can’t live without?

Simple, the three Bs – bacon, butter and bourbon. If the first two don’t elevate your cooking, pour plenty of the third and no one will notice.

What community organization are you inspired by or plan to be involved in for 2019?

We have made both a financial and time resource commitment to working with Fredericksburg High School and their new hospitality program. Students in the culinary portion of the program will train side by side with myself and my staff in our kitchen at the Cabernet Grill Restaurant learning the various elements of the culinary arts. I feel it is important to give back to the community through educational involvement in student programs while offering opportunities for the next generation of Fredericksburg’s workforce.

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