The second reason for Jeff’s trip to DC concerns our forthcoming new and improved menu.
We’re pleased to announce that Chef Dean Maupin has joined the Punk’s team. Chef Dean will be refining the contemporary backyard cookout menu and helping us to build the back-of-house systems. On the 24th, the Punk’s team will sit down to taste Chef Dean’s new menu.
Chef Dean boasts a remarkable culinary pedigree (actually, Dean doesn’t do much boasting, so we’ll do it for him). After graduating from the renowned culinary apprenticeship program at the legendary Greenbrier Resort, Chef Dean worked in some of the best kitchens across the country before returning to his roots in Albemarle County, Virginia. Today, Chef Dean is the Executive Chef of the Clifton Inn, a Relais & Chateaux property just outside of Charlottesville.
As an added bonus, Chef Dean’s wife, Executive Pastry Chef Erin Souder Maupin, will be lending her expertise to our dessert menu. Chef Erin is a graduate of the Culinary Institute of America and has worked and trained in the finest kitchens from the Four Seasons to Fauchon. Chefs Dean and Erin are quite a team and a great match for the Punk’s concept.
We’ve been working with Chef Dean over the past months to refine the menu, and we’re looking forward to tasting the new items. We’ll continue working on the menu after the tasting, and our goal is to share with you the final version by March 1st. We’ll post more about the culinary brains behind Punk’s very soon. Until then, you can read more about Chefs Dean and Erin at www.cliftoninn.net and click on “About Us” and “Management Team.”