Covey Chase Farm Promotes Regenerative Ag Techniques The sights and sounds of Covey Chase Farm can make you feel at home in nature. Sam the dog lounges in a field watching chickens chase grasshoppers and geese squawking away at any aerial predators. You can hear the crickets and [...]
Yoder helps bring garden-fresh ingredients to the table Matthew Yoder is eager to start his day bright and early every morning because he gets to do something he loves—working outdoors in the garden. The Bluebird, in Stanford, has two garden plots and a greenhouse full of ingredients the restaurant [...]
Meet Sara Slone Meet Sara Slone, our Front of House Manager here at The Bluebird! Sara loves the uniqueness of The Bluebird's food and atmosphere, and loves the people she gets to work with!
Meet Christen Pennington Meet Christen, one of our amazing cooks! Christen loves the people she works with and would be happy to serve you here at The Bluebird!
Pomegranate Molasses Meatloaf This delicious dish is an original recipe from the Bluebird's Culinary Director! It makes 10 servings. Meatloaf: 5 lbs ground Marksbury Farm grass-fed ground beef 4 slices bread 1 cup milk 2 T Worcestershire 2 eggs 3 cloves [...]
Bluebird welcomes new sous chef to the kitchen The Bluebird is excited to welcome Jessica Stanley to the culinary team as sous chef! She was previously a line cook in the Bluebird kitchen, and she will now work alongside Executive Chef [...]
What's on Chef Dylan's Christmas menu? Most of us have special recipes reserved just for the holidays, and Bluebird's Executive Chef Dylan is no different. He reminisced over his family’s traditional recipes and shared new additions to his Christmas menu. Bourbon-Glazed [...]
Chef Dylan shares Bluebird's dinner menu inspiration Chef Dylan shares the inspiration behind the Bluebird dinner menu. Try it for yourself Fridays and Saturdays from 3-8 pm! SEE THE DINNER MENU
The History of Johnny Cakes Although johnny cakes are new to the Bluebird menu, they are not a new recipe! These thin, fried cakes are made with cornmeal, and their history goes back to the early Native Americans. While the origin [...]
McCready Manor residents visit Stanford A group from McCready Manor, an assisted living facility in Richmond, came to visit Stanford last month! The group frequented the Bluebird before the pandemic, and they were excited to come back. They enjoyed lunch in the [...]
