Patowmack Farm started in 1986, growing fresh herbs and specialty vegetables. Pronounced PAT-O-MACK, the farm is named after George Washington’s company located on the C and O Canal (meaning a place of trade) and the American Indians (Piscataway tribe) located in the area. From the beginning, we have continued to farm the land using sustainable farming methods without chemical fertilizers, pesticides and herbicides.
Chef and grower combine their talents to produce wholesome menus utilizing just picked ingredients and served in a relaxing, beautiful setting.
Constantly learning and adapting to keep the dining experience and farm attractive to our guests, is a welcomed challenge. The Restaurant at Patowmack Farm’s goal is to create an experience that will leave a lasting impression. We invite our guests to come and enjoy seasonal dining, enjoy the stunning view and stay to enjoy the rising moon and stars.
Tarver Kings passionate drive and undeniable focus on technique and flavor define his cuisine. With an early calling to the culinary craft, Tarver began his career apprenticing for the three-stared chef of La Villa Lorraine, Alain Jackmin at his restaurant in Virginia Beach, Le Chambord. He has worked with an outstanding list of acclaimed and accomplished chefs, such as stints in the kitchens of Le Bec Fin in Philadelphia, The Inn at Little Washington, VA, The French Laundry, Napa Valley, The Woodlands Inn and Resort, Summerville, South Carolina and the Ashby Inn, VA.
Tarver creates outstanding and flavorful dishes for his guests, using local, seasonal, organic ingredients. Inspired by the bounty of the farm, he has a passion for organic ingredients and imaginative interpretations. Clear presentation of the ingredients, with artistic flourish, allows the diner to experience flavors reflected by the organic offerings of Patowmack Farm and other local producers. The elemental base of fresh ingredients serves as inspiration for his contemporary cuisine.
The flavor of every dish improves by the freshness of the ingredients and allows the chef to connect intimately with the food he prepares. Tarver’s innovative and skillfully executed dishes deliver intelligent compositions with engaging and inspiring flavors while following the lead of nature, being ever mindful of the environment, by sourcing the highest quality local, seasonal, organic ingredients.
Tarver’s commitment to the community and his support of small local businesses is evident in every aspect of his culinary journey. Relais and Chateau named him “Grand Chef” of the year and Esquire Magazine tapped him as one of its five top chefs to watch.
In 2013, he was nominated by the Restaurant Association Metropolitan Washington RAMMY Chef of the Year award.
Chef King explains, “that creativity is born out of inspiration. I believe that inspiration is the fuel that drives creativity and urges one to try new techniques. Creativity is the materialization of a thought – the realization of a feeling formulated with great care into an edible composition. For example, a powerful inspiration for me is autumn. The aroma of a fireplace, colorful trees and cooling weather prompt thoughts of wood, spices and warm colors. Comforting flavors like apples, nuts and squash are considered. With this inspiration, I am faced with how to recreate that feeling in an eating experience. The question becomes how does one interpret that feeling with food? Therein, lays the challenge and where the creativity begins. For me, this is the most enjoyable and most important part of my life, recreating inspiration with flavors and textures. To me the interpretation is begun with craft and completed by art. What we behold is what we take in. What we take in through our senses is how we perceive something and food has the ability to influence all of them. Mist in the mountains becomes perfumed vapor. Sunlight on tidal pools becomes reflections in consommé. Dead branches in snow become different forms of chocolate. Ocean waters become plates of ice, seaweed and shellfish. Ultimately for a chef to make art, the craft must enable him/her to express his/her creative vision with flavors, textures and ingredients. The path to this goal is a chef’s true craft.”
A native of Virginia, Beverly is a nurse by profession, organic farmer, co-owner of the award-winning Restaurant at Patowmack Farm, which began in 1998. She is the mother to beautiful girls and grandmother to eight of the most incredible children, which was the basis for her love for good healthful food, the farming lifestyle and nature.
Beverly deeply respects the earth, is an advocate of locally grown, seasonal organic products and has a strong dedication to sustainable agriculture. Beverly is an avid supporter of local small businesses, farmers and community organizations. Beverly followed her dream of farming and running a restaurant (although that was not in her original dream – that is a story which she will gladly share), creating a place where those that come to experience are able to leave with more than they arrived.
She is blessed to be surrounded by beautiful people who have contributed to the success of her business. She is amazed by her staff, each and every day, of their dedication and commitment.