CHEF JIM MCCULLOUGH FROM THE INN AT COURT SQUARE! The cooking contest took place at The Stonewall Jackson Hotel in Staunton, VA, where innkeepers from all over the state gathered for The Bed and Breakfast Association of Virginia’s annual conference. Jim did such an amazing job preparing delicious Huevos Rancheros with hash browns and Chorizo sausage from Rock Barn Farm. Crispy, red cornmeal tortillas made from scratch with Woodson’s Mill Bloody Butcher corn were topped with Langleigh Farm organic eggs, fresh salsa, Everona Dairy cheese, homemade guacamole, jalapeno peppers, and a drizzle of sour cream.The audience couldn’t stop talking about the bowl of local eggs laid by my friend’s chickens. The shells were such unique colors—brown, white, pink, peach, and green! I love the playful names my friend gave her chickens. Some of my favorite chicken monikers are LAYla and Betty Lou, the Americaunas who lay the turquoise and olive colored eggs. 

 I thought the tortillas were the most amazing part of the dish; they were crisp enough to hold the heavy toppings without getting soggy like some tortillas do. The judges raved about the taste and presentation of Chef Jim’s breakfast creation. I was happy to see Jim’s easy rapport with the audience; he talked and joked as he cooked, entertaining the audience as he stirred and poured and seasoned. I was confident that Jim would win the contest because he is such an amazing chef, but it was still thrilling when they announced that he had won first place. I felt like a proud mother! It reminded me of the time (nearly 20 years ago) when I won “The Best Muffins in Virginia” contest, but that’s another story…