Today we’d like to introduce you to Benjamin McGehee.
Benjamin, we appreciate you taking the time to share your story with us today. Where does your story begin?
Although the land itself dates back to the Radford Family from the 1800′s, the structure that now houses Benjamin’s Great Cows and Crabs has stood the test of time as well. Its original conception was in 1932, constructed and owned by a gentleman named Mr. Porter. In it’s time, it served the community as a filling station. It was known as Porter’s Place and became a gathering place for locals.
In 1950, Jesse Reynolds and his wife Ann took over as owners of Porter’s Place and in doing so, the establishment was now known as Reynolds Place. Although throughout the community it was and will always be remembered simply as Jesse’s. After deciding to retire after 43 years of running Reynolds’s Place, the establishment took on a new owner and new look.
In 1992, the doors opened as Bear Creek Tavern. The owner renovated the inside of the building to house a full scale restaurant which would also become a staple of the Bedford community in its time. With the new renovations, the establishment turned into a place where the dining experience that was both friendly and casual, with the feel of family and wonderful food.
After a successful run, the doors of Bear Creek Tavern closed which made way for Benjamin McGehee to open his first fine dining restaurant that would bear his name. In taking over the building, there were months of preparation that needed to be done. Benjamin made sure that during the renovations, he kept pieces of the building that could tell a story, that had history. Legend has it that as the wooden bar was being assembled, someone placed monies throughout its structure. It was also imperative to keep the real tree supports in the middle of the restaurant. These are things that cannot be replaced or lost and keeps the history of the building alive throughout its years.
Benjamin, his family and friends put in many hours of work to bring the establishment to what it is today. The restaurant has a close family feel, in a rustic and casual environment. It is a place where you will have a fine dining experience but leave you feeling as if you have just eaten with close friends.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Benjamin’s opened in October of 2002. In the early days, there were many long hours to insure it’s success. Treating employees like family proved to be the recipe for long tenures and loyalty.
Can you tell our readers more about what you do and what you think sets you apart from others?
Benjamin and Jackie McGehee of Benjamin’s Great Cows And Crabs have been serving the Forest area for 24 years. The casual yet rustic restaurant is not only comfortable and family friendly but a representation of the Benjamin’s steak and seafood concept. The McGehee’s and the staff at Benjamin’s have a passion for great food, the freshest local ingredients, fine wine, craft beer and great service. Benjamin showcases his passion through chef raised Wagyu Beef, Berkshire pork, poultry & heirloom vegetables on McGehee Farms in Goode, VA; sustainable seafood, game, and southern gourmet classics.
Outdoor dining & live music in season.
Full-service catering available.
www.cowsandcrabs.com
www.mcgehee-farms.com
Do you have any advice for those looking to network or find a mentor?
Surround yourself with people that are better than you as well as seek out the best in their chosen professions to learn from.
Pricing:
- Chef raised beef. pork & poultry provides a better profit margin
Contact Info:
- Website: www.cowsandcrabs.com www.mcgehee-farms.com
