Dinners from Everyday Wines

continued

repast.

Now fans of its fare can take heart. Chefs Brendan McCall and Jay Haamen, the creative forces behind the stove at Everyday Cook, are back at Kerrytown—though in a different, more transportable format. McCall and Haamen’s catering company, A Knife’s Work (aknifeswork.

com), is assembling well-crafted takeaway meals, which are sold at Campbell’s store, Everyday Wines.

McCall, twenty-six, told me that he and Haamen, twenty-five, take a free-form approach, creating weekly menus based on what’s fresh and local and what they feel like cooking. This spontaneity, says McCall, helps them keep a “direct connection to people and to the seasons.”