Aspire Magazine Issue 1 - Page 66

REL ISH “What drives me is authenticity. This was an opportunity to come out of the box.” —CHEF REID BADGER < C H E F ’ S TA B L E SOURCE TO FORK Top toque at Creighton Farms, Executive Chef Reid Badger crafts artisan meats and celebrates an authentic approach to culinary expertise. BY AMIEE WHITE BEAZLEY FROM LEFT: Chef Reid Badger was trained at the Culinary Institute of America; Badger’s standout dishes include roasted beet salad, fennel dusted pork chop, and pan roasted mussels. “What drives me is authenticity,” says Badger. “This was an opportunity to come out of the box and do what I wanted to do.” Whether it is experimenting with Asian or Italian foods, steaks, sushi, seafood, or T HE SETTING AT CREIGHTON FARMS IS IDYLLIC. Rolling hills in bucolic northern Virginia house a beautifully designed clubhouse in American-Vernacular architecture. Once inside, no expense or effort is spared, particularly when it comes to dining. The club’s kitchens are under the watchful eye of Chef Reid Badger. The Culinary Institute of American (CIA)-trained chef has a penchant for French cuisine and classical technique, both honed while working in the finest kitchens in the Northeast and MidAtlantic, including The City Club of Washington. What intrigued Badger about the top chef spot at Creighton Farms was the freedom to experiment, the ability to explore the history and culture behind his dishes, and to share them with a membership that embraces culinary diversity. creating themed dinners by special request of Creighton Farms’ members, this ambitious chef welcomes a new challenge. Badger is particularly proud of how his team has embraced the art of charcuterie, often showcased during 64 ISSUE ONE | ASPIRE special club events. His kitchen crafts its own bacon from scratch and grinds all of its own meats (producing a signature blend in-house), including Italian sausages, bratwurst, kielbasa, and pepperoni, all of which accompany house-made ketchup and pickles. “This is a personal challenge to me,” says Badger. “There’s no real book you can buy that tells you how to do this, to explain the little tricks other chefs might know but won’t give away. It’s personal trial and error, but I think we’ve got it down now.” Badger, who lives on a small farm with his wife, also looks to area farms for the highest quality produce and livestock, sourcing local farms for fresh eggs and nearby Yohanan Farm for chicken, pigs from Long Stone Farm, and fish from Royal Hawaiian Seafood, which overnights marlin, snapper, and tuna. “At our club, I try to be everything to everybody,” he says. “If there is something a member wants to do or try, I do my best to make it happen.” TASTE CHEF BADGER’S HOUSE-MADE CHARCUTERIE, WHICH CAN ONLY BE ENJOYED IN THE GRILLE ROOM AT CREIGHTON FARMS. CREIGHTONFARMS.COM ASPIRE | ISSUE ONE 65