Edacious - Food Talk For Gluttons

C&O Restaurant has been a landmark for almost 40 years. Such a landmark if you mention Charlottesville to anyone from someplace else, they will probably talk about it in the same breath as Monticello or the UVA Lawn. So what happens when a longtime owner passes the keys to a new steward? I talked to Chef Dean Maupin to find out. I've been in love with C&O's bar since first venturing down the stairs late one night many years ago. The vibe, the wood, you feel like you're someplace else. Someplace older. In Europe. The food is amazing, the service exemplary, and the atmosphere down to earth. Sometimes rare in fine dining. And something owner Dave Simpson wanted to preserve when he gave ownership to Chef Maupin years ago. What did that feel like? Why does Chef Maupin consider it a stewardship rather than ownership? How does the nurturing environment within C&O's walls help to foster new talent in the culinary industry? How did Chef Maupin get his start with an apprenticeship, something many young cook