Danny Wilhoit – Bistro by the Tracks
Danny Wilhoit grew up with his hands in the dirt. A native of Campbell County, the family’s 47-acre farm had multiple gardens. They grew everything imaginable and canned and preserved what couldn’t be used fresh. Perpetually in the kitchen with his mother and grandmother, by the age of eight he could make biscuits and cornbread. He sharpened his skills at Johnson and Wales University with degrees in culinary arts and food service management. For the last seven years, he’s been head chef at Bistro where he strives to find the very best proteins and freshest produce. You can expect a range from French-inspired to hearty American entrées.
ENTRÉE
Ale Short Ribs with Grits
Belgian Dark Ale-braised short ribs served atop Shelton Farm grits, and a spring green salad with root vegetables and preserved lemon.
DESSERT
Cream Puff
A take on a traditional French cream puff, Wilhoit filled it with vanilla whipped cream and topped it with stewed strawberries and blackberries.
BISTRO BY THE TRACKS
This French concept bistro combines contemporary and Southern faire using high-end products from local sources. They also have an extensive wine menu and can recommend the best pairings.
