Jason Reaves, the charming and talented pastry chef at Market Salamander in Middleburg, VA, won the nationally televised episode of Food Network Challenge and then celebrated by proposing to his girlfriend.

The icing on the cake? She said "yes!"

Reaves was victorious over three other chefs in the show's "LEGO Challenge" episode, which was filmed earlier this year. "It was an amazing experience," said Reaves, who is scheduled to marry his fiancée, Nicole Paduano, in spring 2013.

"The competition was fierce, and the limited time we had made the design process intense. I had planned to propose irrespective of the result, but winning made the moment even more special."

It took about eight hours for Reaves, and his assistant Terry Tuttle, to create a three-and-a-half-foot high LEGO city, replete with helicopter and office tower. The cake was large enough to serve 400 people, and was made from buttercream frosting, fondant frosting, modeling chocolate, gumpaste, pastillage and poured sugar. Reaves has worked at Market Salamander, which is owned by Sheila C. Johnson and managed by Salamander Hotels & Resorts, for six years. He is renowned for his elaborate wedding cakes, several of which are on display in the Market's window on West Washington Street. The restored former gun shop is now converted into a charming European-style café with open kitchen. Market Salamander also features the creative talents of Salamander's Culinary Director Todd Gray, who is also owner and chef at Equinox restaurant in Washington, DC, and Market Chef de Cuisine Vaughn Skaggs.

Reaves is creating a variety of menu items especially for Thanksgiving and Christmas, including cupcakes, cheese and mousse cakes and freshly baked pies. He will also unveil his annual gingerbread project on November 23, which will be displayed at the Market, and offer smaller gingerbread houses for sale.

Salamander Market's cuisine spans the globe with internationally inspired menus encompassing homemade soups, sandwiches, salads, entrees and desserts. The extensive catering menu offers everything from festive canapés and hors d'oeuvres to creative five-course dinners. The Market is also known for its boutique selection of fresh seasonal produce, prime-aged meats, fresh-caught seafood, artisanal cheeses, fresh-baked pastries, rare wines and specialty packaged foods.