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Leslie Boden

@leeleekellison

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Cook with us! Work with the best products and have an impact on a collaborative team.

5-day work week.
2 paid closures annually.
Health Care Stipend.

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Chef Ian Boden’s cooking @cornbreadschmaltz brings #AppalachianFoodways and #Ashkenazi Jewish heritage together in a way that feels both rooted and inventive. After building a following at @theshacksva, he and his wife, Leslie @leeleekellison, opened @maudeandthebear in Staunton, Virginia. There, the menu draws on their family traditions and the ingredients of the #ShenandoahValley, showing how Appalachian food continues to grow through the people and places that shape it.
#AppalachianCuisine #ChefIanBoden

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We’re proud to share that The Shack has been named a Steward of Virginia Wine this year!

From our nightly by-the-glass and bottle offerings to pasta nights with Virginia winemakers, we’re committed to celebrating the people growing and making good things here in Virginia—on the plate and in the glass.

October is Virginia Wine Month, and we’ll be rotating our by-the-glass selections and bottle offerings throughout the month to share more of what Virginia has to offer.

Come join us, find a new favorite, and raise a glass to Virginia wine.

#wine #virginiawine #virginiawinemonth #stauntonva #shenandoahvalley

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Something Good, new on our cocktail menu. End-of-summer ingredients with early-fall flavors.

@gunpowder.gin, cardamaro, @lillet blanc, @italicusrdb, peach cordial, lemon, egg white

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We had a last-minute cancellation for this weekend in one of our inn rooms! Call us if you'd like to snag it.

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Some of my favorites. These aji dulce are in a pepper dish this week, roasted over embers and stuffed with a rockfish brandade.

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Abalone braided in pepper dashi, grilled and brushed with last year's fermented Jimmy Nardello. Garnished with Sauce Chiron, a touch of pepper puree, smoked trout roe, and garlic chive blossoms.

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Time for leather britches. We couldn't source greasy beans, so we went with some Kentucky Wonder. A few more rounds to go, and we will be stocked for our menu this winter.

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It's okra season! We know how polarizing okra can be, so we’ve included it on our menu as a snack. We’ve roasted it over the embers of our wood fire, paired with a hollandaise made from okra seed oil and garnished with fried okra leaves.

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Maude & the Bear will be closed until 7:30 tomorrow, Saturday, August 15th, for a private event. We will reopen with our usual service afterward.

Unsolicited Advice - Sazerac rye, cynar, yellow chartreuse, lemon, coffee milk punch

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Join our team! Maude & the Bear is currently hiring both front-of-house and back-of-house staff as we prepare for fall. Please send resumes to ian@maudeandthebear.com

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We've wanted to serve this since we opened two years ago. With a little push from @leeleekellison, our fearless leader, we finally pulled the trigger.

Cutting this traditional alpine cheese, Tete de Moine, tableside, accompanied by our cherry olives.

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