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Reservations Required |
DINING HOURS |
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Chef's Corner Chef’s Update I’ve come to expect many things in July. Long, sunny days, great barbecues, and blueberries by the bushel, just to name a few. So far, my expectations have been exceeded. While it feels like the heat shut down any of my hopes for a smooth transition from spring into summer, with a short but sweet fava bean and pea harvest, we just picked our first zucchini. I am expecting to see some tomatoes any day now. Wild blackberries and wine berries are abundant and add a sweet but tart complement to many of our new dishes. We have a few surprises this month: July 25, myself and 8 other chefs will be throwing a cocktail party at Vintage 50 in Leesburg for about 300 lucky guests. All the proceeds will benefit Loudoun Therapeutic Riding. For $68.00, you can sample foods from nine restaurants, wine from at least five local wineries and V50’s signature brews. Tickets can be purchased and picked up at Vintage 50. I highly recommend you get down there to get yours – this event is selling out fast. On July 30, I will be hosting a dinner prepared by a good friend of mine. Nathan Thurston, Executive Chef of The Ocean Room. The Ocean Room is the signature restaurant at The Sanctuary Resort on Kiawah Island, South Carolina. This is a great opportunity to taste some world-class, low-country cuisine right here on our farm, prepared by a true master. It will be fun to incorporate some of our produce into our preparations just like always. I am sure he will be bringing some fun stuff from down south. Make your reservations next time you visit for this special dinner on Friday, July 30. Keeping with my summer grilling theme, I would like to share my recipe for Jamaican Jerk marinade. Rub it on some chicken the day before you grill and you will have a super tasty, smoky sweet and lightly spicy chicken dish to serve your guests. Chef Chris ______________________________ Recipe: Jamaican Jerk Marinade 1 cup green onions In a blender, blend all the ingredient together into a coarse paste Chef’s note: Scotch bonnet pepper sauce is found in the international section of many local supermarkets – I prefer the brand, Grace.
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