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.”