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| New Executive Pastry Chef Chris Works (Photo: Red's Table) |
From our friends at Red's Table...
Partners Ryan Tracy & John Jarecki are pleased to announce the appointment of Chris Works as the new pastry chef of Red's Table, located at 11150 South Lakes Drive, Reston, Virginia, 20191. Works brings an attention to scratch baking to his new position, from the cookie crumbs and ice cream to fresh breads, which are baked in-house daily. New desserts on the spring menu include the Strawberry Cheesecake Tartlet, whipped vanilla cheesecake, lemon shortbread, candied almonds, micro basil, lemon vanilla sorbet, macerated strawberries and lemon zest; Mint Chocolate Cream Pie with chocolate crust, dark chocolate cremeux and mint mousse, and the Sundae Brunch with butter pecan ice cream, oatmeal crumble, fried banana bread French toast, bourbon caramel, whipped cream.
Additionally, Chris Works is adding a collection of house-made ice creams. These cool treats will be available exclusively during the month of July to coincide with National Ice Cream Month. Tempting flavors include Red Hots Cinnamon, Matcha Blackberry, Milton, and Caramel Popcorn. Ice creams will be priced at $3 per scoop or $7 for three scoops, and desserts are priced at $7 each.
A native of Lynchburg, Virginia, Works’ parents and grandmother made sure they kept him busy helping in the kitchen. Being a creative and artistic person, he struggled in high school and decided to drop out. It was through hard work and determination that he ended up at Johnson & Wales University in Providence, Rhode Island studying pastry arts.
While in Rhode Island, Works honed his skills at Tom Colicchio’s Craftsteak at the MGM Grand at Foxwoods. Upon graduation, he and his wife returned to Virginia where he accepted an internship cooking at the Rayburn Building in the U.S. House of Representatives. Works next accepted a position at the newly opened Birch & Barley where he served under Pastry Chef Tiffany Macisaac. It was here that had the opportunity to progress through various roles, ultimately overseeing the entire pastry program for Neighborhood Restaurant Group’s collection of restaurants upon Macisaac’s departure.
In October 2016, Chris joined Red’s Table's pastry team, and in May 2017 assumed the role as executive pastry chef. In his new position, Work will oversee the entire pastry program at Red's Table and will continue find inspiration in elevating the deeply delicious classics to new and innovative happiness on a plate.
Red’s Table is located at 11150 South Lakes Drive, Reston, Virginia 20191. The restaurant is located one mile from the Wiehle-Reston East Metro Station, accessible on the Silver Line. Lunch is served Monday through Friday, from 11 AM to 4 PM. Dinner is served daily, from 4 PM to 10 PM. Brunch is served Saturday and Sunday, from 11 AM to 4 PM. A late-night menu is also available nightly, from 10 PM to close. For additional information, please call (571) 375-7755 or visit redstableva.com.
