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Gourmet Catering & Cakes Weddings & Celebrations Office Parties & Events Tailgate & Winery Tour Baskets


Converted into a working chef’s kitchen utilizing products from her own farm, Market Salamander® is the brainchild of Virginia-based Entrepreneur Sheila C. Johnson. And while the Market provides gourmet-to-go meals, including Todd Gray’s award-winning crab cakes, as well as fresh salads and sandwiches, there are those special occasions when you want someone else to do the planning, preparation and serving. Our Catering Department will create a menu for your event and bring it to your home, office or other location. Our professional service staff will take care of all of the details so that you can stay focused on your guests. And when the party is over, we clean up too!


Todd Gray | Culinary Director, Salamander® Hospitality

Chef Todd Gray, in his role as Culinary Director for Salamander Hospitality, creates and oversees the menus of Market Salamander. Todd is the Executive Chef of the acclaimed Equinox Restaurant in Washington, D.C., which he and his wife Ellen Kassoff-Gray co-own. For more than a decade, Todd and Ellen have remained steadfast in their commitment to seasonality and sustainable farming. They support local farmers within a 100-mile radius using only the freshest, local dairy products and vegetables as well as their own line of Black Angus beef from Virginia.

Jason Reaves | Pastry Chef Market Salamander Jason is one of the rare cake designers and pastry chefs that uses a multi-step technique of meeting with and listening to a couple’s vision for their cake – sketching fine details and then providing full-size sample servings. He takes an image and brings it to life in incredibly beautiful and equally delicious ways. A graduate of the Culinary Institute of America in Hyde Park, NY with a degree specializing in baking and pastry, Jason works within a budget and is dedicated to delivering award-winning creations for life’s milestone events.

Year after year, the Grays have been recognized with industry awards, garnering acclaim from publications like The Wall Street Journal, The New York Vaughn Skaggs | Chef de Cuisine, Times, CNN, Southern Living, Market Salamander Town & Country, Newsweek, Time, Travel & Leisure and been Vaughn began his culinary featured guests on television career at a young age in cooking, news and magazine Virginia. Originally inspired by shows. Most recently, the his mother, an inventive cook couple has been tapped by the and restaurateur, Vaughn’s White House to help advance tireless conviction and support its Healthy Kids Initiative, of gastronomic, local, organic promoting healthy eating and and sustainable foods makes exercise among elementary him the “backbone of Market students and their families. Salamander.” His culinary evolution has included working Market Salamander is pleased in some of the area’s best to be able to provide Todd kitchens like Vidalia’s in Gray’s culinary expertise here Washington, D.C., Potomac Grill at our Middleburg location and in Leesburg, VA and some of the for catered events throughout region’s most exclusive private the Northern Virginia area. homes. Vaughn’s combination of talent and commitment drives his passion for delicious and conscientious food.


Allow our chefs to prepare your selected menu for private home catering, and give you time to relax and enjoy the company of your guests.


Special occasions like weddings and birthdays deserve extraordinary attention. Our chefs will customize dishes and create specialty cakes that match any theme.


We specialize in creating gourmet cuisine for office-based events at value-drive prices – whether it’s roasted beef and sautéed vegetables or savory sandwiches and boxed lunches.


Here in Hunt and Wine Country, tailgating and picnic baskets are as much a part of the day’s experience as the polo field or winery. Market SalamanderŽ is renowned for creating tailgates from the simple to the elaborate, as well as picnic baskets that are put together with items that will complement the day’s tastings.


THE SALAMANDER STORY The origin for using the word “Salamander” can be traced to Bruce Sundlun, a war hero, successful businessman and leading politician, who became a two-term Governor of Rhode Island. During World War II, Bruce’s plane crashed over Nazi-occupied Belgium. For months he evaded capture, before a resistance group recruited him and gave him the code name “Salamander” after the amphibian that can mythically walk through fire. Years later, Bruce bought a 200-acre estate in Virginia and named it “Salamander.” The farm’s name was changed by a subsequent owner, but when Sheila C. Johnson purchased the estate, she inquired about renaming the property. In addition to finding Bruce’s story inspiring, Sheila discovered that for centuries the salamander has symbolized strength, courage and fortitude – traits with which she has identified throughout her personal and business life. She changed the named back to “Salamander Farms.” Sheila continues to expand the use of “Salamander” in her businesses: Salamander Farms, Salamander® Hospitality, Market Salamander,® Salamander® Touch and Salamander® Resort & Spa, which is currently under construction.


catering@market-salamander.com | MarketSalamander.com 200 W. Washington St, Middleburg, VA 20118 | 540.687.8011

Market Salamander Cakes & Catering  

Market Salamander, Middleburg, VA

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