HARTWICK
Chef Blake Hartwick was destined to be a chef. His father
owned a catering company, where Hartwick worked during
summers to earn his allowance. His travels, however, proved to
have the greatest impact on his personal culinary style. While
staying with his grandparents on their 2-acre farm in Rocky
Mount, Virginia, Hartwick was exposed to preserving, pickling
and Appalachia-inspired cooking. He has since worked in
Spain on four different assignments, including stints in Madrid
and Barcelona. Spanish influences coupled with regional,
Southern inspiration is what has made Hartwick's 16 years at
Bonterra Dining & Wine Room so memorable. With a menu
that changes once or twice a week, diners can experience
something new each time. "It's endless with how far you can
go with food," Hartwick says. "Looking back on recipes is like
family photos, and sometimes you say, 'I can't believe I did that.'
We still have the same wine, style of service and atmosphere,
but the food is constantly evolving."
BLAKE HARTWICK
BONTERRA DINING & WINE ROOM
44 WINTER 2016