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| Read about the very talented chefs that are featured on Good Taste! Tour excursions. Using local and fresh ingredients, their talents bring exceptional taste and diversity to the dishes they create. |
Executive Chef Jason Lage has nearly 20 years of progressive experience in fine dining
restaurants, luxury inns and hotels, working at some of the finest establishments in
the Washington, DC, metropolitan area. Chef Lage’s first position at Lansdowne was
directing food and beverage operations for The Golf Club at Lansdowne, the resort’s
private golf club, and was promoted to Executive Chef shortly after.
Prior to joining the resort, Lage was executive chef at the renowned Oval Room
Restaurant in Washington DC, where he received the prestigious DiRoNA
(Distinguished Restaurants of North America) Award in 2004. Before The Oval Room,
Mr. Lage was executive chef and food & beverage director for The Jefferson Hotel, an
historic Four Star luxury hotel in Washington, DC, located near the White House.
Jason Lage also coordinated the opening of the Saint Basil Restaurant in Washington,
DC, a 130-seat fine dining restaurant voted “Best New Restaurant” by Washingtonian
Magazine in 2000. Lage came to the Saint Basil from the Hilton Hotel in Springfield,
Virginia, where he was executive chef.
restaurants, luxury inns and hotels, working at some of the finest establishments in
the Washington, DC, metropolitan area. Chef Lage’s first position at Lansdowne was
directing food and beverage operations for The Golf Club at Lansdowne, the resort’s
private golf club, and was promoted to Executive Chef shortly after.
Prior to joining the resort, Lage was executive chef at the renowned Oval Room
Restaurant in Washington DC, where he received the prestigious DiRoNA
(Distinguished Restaurants of North America) Award in 2004. Before The Oval Room,
Mr. Lage was executive chef and food & beverage director for The Jefferson Hotel, an
historic Four Star luxury hotel in Washington, DC, located near the White House.
Jason Lage also coordinated the opening of the Saint Basil Restaurant in Washington,
DC, a 130-seat fine dining restaurant voted “Best New Restaurant” by Washingtonian
Magazine in 2000. Lage came to the Saint Basil from the Hilton Hotel in Springfield,
Virginia, where he was executive chef.
Mary Watson-DeLauder is Sommelier extraordinaire at Lansdowne Resort. Ms.
Watson has directed the beverage program at Lansdowne Resort for over a
decade and has been recognized nationally with numerous awards and
accolades. She hosts monthly wine dinners at Lansdowne, helps direct the resort’
s Culinary University program alongside the property’s executive chef. She also
developed and teaches a wildly popular Wine & Food Camp weekend featured in
Southern Living magazine and presented on NBC’s The Today Show.
During the summer months, Watson tends a large formal English-style herb
garden and hosts wine and herb pairing classes in the garden. Ms. Watson is a
13-time Wine Spectator Award Winner, a Gold Cluster of Virginia Award Winner, a
15-time judge for the Virginia Wine Growers Association Wine Competition, and is
listed in “The Sommeliers Guide to Restaurants in America.” She is a member of
Women Chef Restaurateurs, Knights of the Vine, and Society of Wine Educators.
Watson has directed the beverage program at Lansdowne Resort for over a
decade and has been recognized nationally with numerous awards and
accolades. She hosts monthly wine dinners at Lansdowne, helps direct the resort’
s Culinary University program alongside the property’s executive chef. She also
developed and teaches a wildly popular Wine & Food Camp weekend featured in
Southern Living magazine and presented on NBC’s The Today Show.
During the summer months, Watson tends a large formal English-style herb
garden and hosts wine and herb pairing classes in the garden. Ms. Watson is a
13-time Wine Spectator Award Winner, a Gold Cluster of Virginia Award Winner, a
15-time judge for the Virginia Wine Growers Association Wine Competition, and is
listed in “The Sommeliers Guide to Restaurants in America.” She is a member of
Women Chef Restaurateurs, Knights of the Vine, and Society of Wine Educators.
Olwen Woodier, owner of Glenfiddich Farm Cookery School, learned to cook in
England and Switzerland. She began cooking professionally in 1972 for the
executive dining room of a New York publishing company. In 1978 she
became a food writer and has written for the New York Times, Gourmet,
Family Circle, Woman’s Day, Food Management, and numerous other
magazines and newspapers. Olwen is the author of six cookbooks, including
the award-winning Apple Cookbook and, most recently, Peaches and Other
Juicy Fruits.
Olwen began her career as a cooking instructor in 1996 for Fairfax County’s
adult education classes. Since 2005, she has been giving cooking classes to
adults and children in the spacious professional kitchen at Glenfiddich Farm
where she grows a wide variety of organic vegetables, herbs and fruits, and
also raises free-range chickens. She shares this picturesque 1840s former
dairy farm with husband and ceramic artist Richard Busch who operates the
Glenfiddich Farm Pottery.
England and Switzerland. She began cooking professionally in 1972 for the
executive dining room of a New York publishing company. In 1978 she
became a food writer and has written for the New York Times, Gourmet,
Family Circle, Woman’s Day, Food Management, and numerous other
magazines and newspapers. Olwen is the author of six cookbooks, including
the award-winning Apple Cookbook and, most recently, Peaches and Other
Juicy Fruits.
Olwen began her career as a cooking instructor in 1996 for Fairfax County’s
adult education classes. Since 2005, she has been giving cooking classes to
adults and children in the spacious professional kitchen at Glenfiddich Farm
where she grows a wide variety of organic vegetables, herbs and fruits, and
also raises free-range chickens. She shares this picturesque 1840s former
dairy farm with husband and ceramic artist Richard Busch who operates the
Glenfiddich Farm Pottery.
Chef Christian Evans owes his early influences in the kitchen to his
enterprising mother, whom, he says was a "freelance culinaire." he "fell
into the business," he says, after being detoured from skiing.
Staying true to his love of all things natural, Chef Christian uses the farm
as his grocery store, happily building his monthly menu from its fields. He
also loves food that conveys a paradox, once using his daughter's hand to
make a mold for "chicken fingers."
His cheeseburger is an ode to the classic: two halves of a buttery
profiterole hold a tender mini-burger, dripping with tangy Gouda cheese
and topped with forest mushrooms. A smooth and smoky potato-bacon
salad beckons on the side, while dried porcini mushrooms stand in for
french fries.
Chef Christian's creations are a spectacular reflection of the season, and
he crafts them with an accessible sophistication. He knows he has a
"dream job." he says "the fields are my purveyors."
enterprising mother, whom, he says was a "freelance culinaire." he "fell
into the business," he says, after being detoured from skiing.
Staying true to his love of all things natural, Chef Christian uses the farm
as his grocery store, happily building his monthly menu from its fields. He
also loves food that conveys a paradox, once using his daughter's hand to
make a mold for "chicken fingers."
His cheeseburger is an ode to the classic: two halves of a buttery
profiterole hold a tender mini-burger, dripping with tangy Gouda cheese
and topped with forest mushrooms. A smooth and smoky potato-bacon
salad beckons on the side, while dried porcini mushrooms stand in for
french fries.
Chef Christian's creations are a spectacular reflection of the season, and
he crafts them with an accessible sophistication. He knows he has a
"dream job." he says "the fields are my purveyors."
Chef Daniels
Born and raised in the much-lyricized confines of Oakland, California; my childhood
made a dramatic turn for the better with a move to sunny Sonoma after primary
school. Not inconsequentially, it was there I first met with winemaker Doug
Fabbioli who taught me the art of hard-work in epicurean disciplines. As I grew up
so did my passion for food, especially under the tutelage of the Treglia’s Garden
Court Café & Bakery.
With their help, and the education of the newly-formed culinary arts class at
Sonoma Valley High; I was accepted and graduated summa cum laude from
Johnson & Wales University. Through the University I gained a semester at a
German sommelier school and a certificate of graduation with distinction from it.
After J & W I first entered the wine trade, working at Windham Winery from bud-
break to the final harvest. However, I felt the second entendre of my BS to be too
accurate for my liking and decided to enter the school of hard-knocks in the
kitchens of New York City. I left The City last fall and am currently putting my
nutrition degree to work at Leesburg Hospital, while being Chef-in-Residence at
Fabbioli Cellars.
Born and raised in the much-lyricized confines of Oakland, California; my childhood
made a dramatic turn for the better with a move to sunny Sonoma after primary
school. Not inconsequentially, it was there I first met with winemaker Doug
Fabbioli who taught me the art of hard-work in epicurean disciplines. As I grew up
so did my passion for food, especially under the tutelage of the Treglia’s Garden
Court Café & Bakery.
With their help, and the education of the newly-formed culinary arts class at
Sonoma Valley High; I was accepted and graduated summa cum laude from
Johnson & Wales University. Through the University I gained a semester at a
German sommelier school and a certificate of graduation with distinction from it.
After J & W I first entered the wine trade, working at Windham Winery from bud-
break to the final harvest. However, I felt the second entendre of my BS to be too
accurate for my liking and decided to enter the school of hard-knocks in the
kitchens of New York City. I left The City last fall and am currently putting my
nutrition degree to work at Leesburg Hospital, while being Chef-in-Residence at
Fabbioli Cellars.
Jason Reaves, executive pastry chef is a graduate of the Culinary
Institute of America in Hyde Park, NY with a degree in specializing in
baking and pastry.
Before joining the staff at Market Salamander, Reaves worked at
Lansdowne Resort, Postrio in San Francisco, and Pastry Chef onboard
Norwegian Cruise lines of Pride of Aloha, and Pride of America.
Reaves specializes in beautiful Wedding and Special Occasion cakes as
well as delicious pastries.
Institute of America in Hyde Park, NY with a degree in specializing in
baking and pastry.
Before joining the staff at Market Salamander, Reaves worked at
Lansdowne Resort, Postrio in San Francisco, and Pastry Chef onboard
Norwegian Cruise lines of Pride of Aloha, and Pride of America.
Reaves specializes in beautiful Wedding and Special Occasion cakes as
well as delicious pastries.
