Morgan’s, new upscale restaurant in Abingdon, VA

Morgan’s

190 East Main Street

Abingdon, VA 24210

Contact: Morgan Wallace Gilbert, Owner

                   Stephen Gilbert, Chef/Owner

Office: (276) 525-5163

NEWS RELEASE

FOR IMMEDIATE RELEASE       

                                                    

Morgan’s, new upscale restaurant in Abingdon, VA

ABINGDON, VA. / Through a love of travel and international culture, Chef Stephen Gilbert has been taking influences from all over the world and creatively presenting them using some of the freshest ingredients from the southwest Virginia area. Beginning in March, Chef Gilbert will open Morgan's, an exciting new restaurant in Abingdon, Virginia that will showcase his vision of local ingredients prepared with international influences.  “Experimentation and presentation are the driving points of our cuisine as we create seasonal menus and daily specials that highlight the best flavors and ingredients of that season, as well as allowing for creative explorations of these ingredients, says Chef Stephen Gilbert.”

A native of Abingdon, Gilbert graduated from Southeast Culinary Institute in Bristol, VA and began a career focused on fine dining in southwest Virginia. Since then, Stephen has developed a clientele that has followed him and continues to follow him wherever he goes. Stephen most notably has served as Executive Chef at The Tavern, Sous Chef at Bristol Motor Speedway, opened Heartwood as Sous Chef, and has worked at House on Main. Stephen’s focuses as a chef are on working with local farmers to develop unique ways to use and market locally produced ingredients. He has done this through demonstrations at local farmer’s markets, teaching classes through Cooking Along the Crooked Road and the College of Older Adults, consulting with community organizations, and building personal relationships with local farmers.

The ever-changing menu is inspired by local availability and focuses on unique ingredients. The core message is “Old world, new world, whole world" which focuses on using old traditions and recipes blended with new technologies and styles and using the best local ingredients in a seasonal manner while blending multi-cultural influences. Customers will learn about new and interesting ingredients and the cultural influences of these ingredients. New cooking technologies, such as sous vide cooking, will be blended with Appalachian and global cooking traditions. Menus are changed seasonally to allow for utilization of seasonal ingredients and to highlight chef creativity.                                              

Morgan’s will be open for lunch, dinner, and Sunday Brunch starting in late March.

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If you would like more information or to schedule an interview, contact Morgan and Stephen Gilbert at (276) 525 5163.