Guests of the Palisades Restaurant can enjoy the coziness of our open kitchen and stone hearth oven while listening to live music in our lounge and bar area. Our future deck will offer breathtaking views of the New River and the Eggleston cliffs, known as the Palisades, from Giles County's only outdoor dining area. We also offer a private upstairs banquet room that can be reserved for special occasions.
Drewno joined the Wolfgang Puck Fine Dining Group in 1998. He started as a line cook at Chinois in Las Vegas, where he melded French cooking practices with Asian flavors and ingredients. After a series of rapid promotions, Drewno was named Executive Sous Chef at Spago, Wolfgang Puck’s celebrated Las Vegas restaurant known for its seasonal American cuisine and celebrity clientele.
In 2001, Drewno left Las Vegas and moved to New York to be closer to his family. He worked for six years furthering his Asian culinary knowledge, cooking first under Jean-Georges Vongerichten at Vong and then for restaurateur Stephen Hansen at Ruby Foo’s. While in New York, Drewno completed an Associate’s degree in Business Management at Borough of Manhattan Community College.
In January 2007, Drewno returned to the Wolfgang Puck Fine Dining Group to serve as Executive Chef of The Source, the company’s first restaurant in the nation’s capital. Since opening, the restaurant has been honored with numerous accolades including three-star reviews from both The Washington Post and Washingtonian Magazine. The Restaurant Association of Metropolitan Washington (RAMW) awarded The Source “New Restaurant of the Year” in 2008 and “Fine Dining Restaurant of the Year” in 2011 and Chef Drewno received the coveted “Chef of the Year” prize in 2010. In 2012, Drewno was a semi-finalist for the “Best Chef mid-Atlantic” James Beard Award.
During his career, Drewno has participated in numerous culinary events including the American Institute of Food and Wine's 5th annual "I Love Crab Cakes!" competition, Pig Out for Diabetes and DC Central Kitchen’s Capital Food Fight, emerging victorious in all three. In March 2011 and again in April 2012, Drewno won the DC leg of Cochon 555, a traveling culinary competition promoting sustainable farming of heritage breed pigs, and competed in the national competition, Grand Cochon, at the Food & Wine Classic in Aspen, Colorado.
Drewno credits his wife Allison Maggart Drewno, a graduate of the Cornell University School of Hotel Administration, for continuing to inspire his passion for food, wine and hospitality.
Chef Herbert has garnered a lot of attention for his big win on Cake Boss: The Next Great Baker, a hit show on TLC, which premiered in December 2010. After watching him excel in both design and taste in each episode, he took home the gold (and a new car!) in the finale. All of Delaware’s residents have supported the Sugar Daddy throughout the exciting show’s season. He also was invited to work in Hoboken with Buddy Valastro and can be seen on some of the awesome episodes of Cake Boss.
After Dana’s historic win on Cake Boss: Next Great Baker, the nation has seen Chef in a number of other media outlets nationally and internationally including multiple shows of Deals with Kat Cosley (ABC), and throughout NBC, WHYY, FOX, CN8 and more. Chef Herbert’s features and recipes have been seen in numerous magazines including Essence, Fitness Magazine, Catering Magazine, and the Huffington Post, Chef Magazine, Delaware Today and many more. Dana also graced the cover of Dessert Professional in 2012. Chef Herbert has also been featured on WEtv for Wedding Cake Wars, TLC’s Ultimate Cake Off, and many local television magazine programs.
When it comes to burning in the kitchen Dana is an expert. Dana is trained in both Culinary and Pastry which makes him a double threat in any kitchen. He loves to blend his sweet and savory style together. This caught the eye of James Beard and they asked Dana to be a part of the James Beard Celebrity Chef Tour which has been running for approximately 10 years. Organizers of the tour loved his work so much that they announced that Dana’s course was Top Ten All- Time Desserts on tour. Dana has authored a book called the Sweet and Savory Union as a result of his love for blurring the lines between sweet and savory. Chef also tours the country with Novo Nordisk educating people with Diabetes on how they can make their culinary creations delicious, nutritious, and sensible for a sugar free diet. Dana feels as though the key to living a long life starts with everything in moderation, and balance.
Dana works with a number of celebrities in his line of work and has made cakes for some of the nations’ best athletes and stars including fiancé of Michael Vick, Asante Samuels, Bart Scott, Jimmy Rollins, Joselio Hansen, Jill Biden, Dick Vermeil, Tye Tribbett, and daughters’ wedding of famous jazz musician Najee.
Dana is a 1998 graduate of the University of Delaware (UD) with a Bachelor’s degree in Hotel, Restaurant, and Institutional Management. While in college, Chef Herbert was involved in the National Society of Minorities in Hospitality (NSMH), serving as the chapter president and eventually the National Chairperson for the organization. After graduating from UD, Chef Herbert continued his education at Johnson and Wales University (JWU), where he completed a second Bachelor’s Degree in Culinary Arts and an additional Associates of Arts in Pastry. During his study at JWU he worked for the Four Seasons Boston.
After pastry school, Dana worked for Philadelphia Downtown Marriott as the in-house Pastry Chef. During that time, Dana also had the unique opportunity of being the Pastry Chef for the 2006 American Culinary Federation National Convention, and cooking for the Philadelphia Chapter of the Chaine Des Rotisseurs. Currently, Dana is the Chef at the Delaware River and Bay Authority in New Castle and also a member of Kappa Alpha Psi Fraternity Inc. (Wilmington Alumni Chapter), the International Cake Exploration Society (ICES), and the American Culinary Federation.
He is married to his wonderful wife Netesha, and welcomed their first child, Siani Rose, in February 2011.
Before opening Graffiato, Chef Isabella was the executive chef of Jose Andres' Zaytinya. During his three-year tenure Chef Isabella generated accolades and national attention for Washington, DC's Mediterranean powerhouse restaurant.
Chef Isabella's formal training began at The Restaurant School in New York, taking classes and cooking his way through some of New York City's finest establishments. After honing his skills in the Big Apple, he travelled down the coast to Philadelphia, first as a sous chef for James Beard award winner Douglas Rodriguez at Alma de Cuba, then a host of other Stephen Starr restaurants. At El Vez, Chef Isabella learned the true craft of Latin cuisine under the direction of Jose Garces, and as Executive Sous Chef of Marcus Samuelsson's Washington Square, Mike educated himself on the strenuous yet exciting task of opening a fine dining establishment.
While Philadelphia proved to be an incredible learning experience and launching ground, Chef Isabella still needed to find his niche. That niche came when he moved to Atlanta and joined Buckhead Life Group's top-notch Greek restaurant, Kyma. As Chef de Cuisine of the seafood-inspired menu, Chef Isabella learned the slight flavors and techniques of Greek cooking, as well as immersing himself in the traditions of one of the oldest cuisines in the world. While travelling through Greece and parts of the Middle East, Chef Isabella learned the nuances of these cuisines. Talking to locals and sifting through the daily markets gave Chef Isabella a chance to truly understand these foods, and helped to form a base for his culinary imagination.
Outside the kitchen, Chef Isabella recently appeared on Season Six of Top Chef. He didn't win the jackpot in Las Vegas, and battled Chef Richard Blais in the final episode of Top Chef All Stars.
After five years of moving up the ladder to Sous Chef at the “Public House” he headed to the city of Chicago. His connections landed him a spot on the opening team at MOTO restaurant, a then front-runner in the American molecular gastronomy scene. As a result of his innovative ideas and next level research and development he was chosen Sous Chef out of an even playing field. “It was like interpretive dance, only delicious and mildly dangerous” Ashton say’s of his experience working under Chef Homaro Cantu, “The lock came undone and suddenly food was more malleable than ever. Ingredients didn’t have lines to distinguish between sweet and savory. It was edible alchemy.”
As exciting and demanding as the city was, he felt in his heart that food was something that should do more than just feed the whim of epicures and the wealthy capable of splurging on mind blowing three hour degustations. After coming back to Virginia in 2007 he held titles at two other restaurants but knew something was missing. Ashton then realized that it all starts in the garden, believing, “Until a person can grow and appreciate the product they are touching and preparing, it’s hard to cook with all your senses”. He sought out and acquired through proposal the position of Farm Manager at the farm-to-table Restaurant at Patowmack Farm in Lovettesville, Virginia. Here Ashton physically grew the food that went on the restaurant’s plates. This practice deepened his connection with the slow-food perspective that had taken over inside of him.
Ashton’s experiences on the farm furthered his desire to obtain a piece of land where he and his family could find solace in harvesting and cooking their own food. Southwestern Virginia was first on the list, and Giles County really stuck out. In searching for the right place to utilize his style and vision he discovered The Palisades Restaurant in the ‘lost community’ of Eggleston, Virginia. Here he has been on board as head “Foodsmith” since October 2011. He states “I have found a place where food can help bring the community back to life. After all, food ultimately nourishes the soul.” He and his wife just purchased a piece of property in Eggleston where they are starting to holistically raise a variety of heritage small livestock and poultry breeds including Hog Island sheep, Chocolate turkeys, Buckeye chickens and Ossabaw Island hogs. They will also continue to practice biological gardening, and grow as much food as they can each year to connect with the earth and the community.
Once Moffett realized food was his true calling he enrolled at the Culinary Institute of America (CIA), Hyde Park. After working at Atlanta’s prestigious Cherokee Town & Country Club and Boston’s L’Espalier, he moved to Charlotte to be near family and opened Barrington’s in 2000. Along with his dedicated staff, the restaurant has been the object of much national praise. In 2009, Moffett, along with brother Kerry, opened Good Food on Montford. That year the Moffett brothers were named Charlotte Magazine’s Restaurateurs of the Year, and in 2010 Good Food on Montford was a James Beard Foundation Best New Restaurant semi-finalist.
Barrington’s Restaurant and Good Food on Montford continue to garner awards and accolades under Moffett’s leadership.
After traveling to all of the seven continents, including Antarctica, Shaena has returned to Giles County which she considers one of the most beautiful places on Earth.