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of Claiborne's Restaurant
He graduated from North Stafford High School in 1997. There after he went to culinary school at ATI and graduated in 1999. From there we worked at the Marriot and Wood Company before he started his career at Claiborne's. He has been employed since 2000. His mentor Executive Chef Bryn Purser took him under his wing and educated him on fine dining cuisine and the high standards expected by Claiborne's.
This has proven to be his best opportunity to expand his culinary career. He loves working with knowledgeable people. His General Manager Mike Hovanetz has let him take full control of the Back of the House staff. Wine dinners are every first Friday of every month. Brad's thoughts of his skills is making the best food in town. His main focus is to make wonderful cuisine with a smile. Food is the gateway to happiness and he feels that he is the man that can bring a smile to everyone that comes to Claiborne's, knowing that they have eaten great food and received great service.
Ingredients:
1 oz. Blackening seasoning
2 oz. Butter
8 ea. 16-20 raw shrimp
2 oz. Chopped green onions
2 oz. sliced mushrooms
2 oz. beer
6 oz. Long grain and Wild rice prepared by package directions
1 oz. Clarified butter
2. Add mushrooms, green onions, and blackening seasoning.
3. Deglaze pan with beer and reduce by half
4. Add cold butter and swirl until a sauce forms.
5. Serve shrimp over Long grain wild rice, garnish with chopped parsley.
Michael J. Hovanetz
General Manager
Claiborne's Restaurant
200 Lafayette Blvd.
Fredericksburg, Va. 22401
540-371-7080
Fax 540-371-7095
www.claibornesrestaurant.com
