A gourmet eatery is about the last thing you would expect to come across while driving through the bucolic countryside of Bedford County. A hungry diner would almost have to stumble across the humble building that houses the Millstone Tea Room, co-owned by Jared Srsic '01 and his wife/business partner, Melanie, who also serves as pastry chef.
Despite its remote location, the tea room has generated quite a buzz among those who enjoy fine dining in a relaxed atmosphere. Customers have spread the word about their unique dining experience. Restaurant critics have aided the cause by praising the tea room's quality in Virginia Living magazine, The Roanoke Times, Lynchburg's News and Advance, and Treasures of Virginia, a recently published book. One reviewer described Millstone as reminiscent of the "exceptional eateries" often encountered in remote villages in Europe.
From the beginning, Jared has been committed to using the freshest possible ingredients. Most are organic and locally grown or produced, and many come from the Srsics' own garden. The menu, which changes seasonally, features dishes in which the natural flavor of the food is complemented by seasonings and herbs rather than smothered in heavy sauces. The chef's light touch and appreciation for food's natural goodness, influenced by his Croatian and Italian heritage, can best by illustrated by a few examples: handmade russet potato gnocchi, hand-crushed basil pesto, jumbo lump crab cakes, topped off with Melanie's exquisite white chocolate crème brûlée. The restaurant also features an impressive selection of more than 70 domestic and foreign wines.
During spring break of Jared's senior year, he and Melanie visited San Francisco and the Napa Valley, where they toured vineyards and wineries and dined in restaurants, including The French Laundry where they had the opportunity to meet its celebrated chef, Thomas Keller. Keller signed his cookbook for them, and his inscription - "It's all about the finesse." -- rang true for Jared and became his personal and professional mantra. As fate would have it, the Srsics received a phone call while in California, informing them that the Millstone Tea Room was up for sale. They didn't hesitate.
Jared's goal for Millstone reaches far beyond offering memorable meals. He and his dedicated staff enjoy developing personal relationships with their customers, who may come in stressed but always leave "happier people," he says.
Jared is pleased that Rachel Ray, Emeril, and other television chefs have popularized the joy of cooking but emphasizes that formal training is not necessary to become a good cook. "Buy every cookbook that you can and try lots of recipes. Don't be afraid of trial and error and learn from your mistakes. Enjoy the pleasure of food prepared simply, such as steamed blue crab."
For more information, check www.millstonetearoom.com.