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Chef's Corner As we return from our annual vacation, the excitement and anticipation is building. Removing ourselves from the environment that we spend so much time can be at first a bit stressful. But, as the realization of vacation sets in, it is relaxing, refreshing and gives us a much needed opportunity to recharge our batteries. It also gives us the chance to reflect on the past year and plan ahead for what we would like to accomplish in 2012. Ultimately, the restaurant will maintain it’s identity, with the majority of our staff returning, and the philosophy Beverly has imbedded in the foundation of Patowmack Farm intact. My personal resolution for the new year is to utilize our presence and reputation in the local community, to spread more knowledge and education, regarding the connection between, agriculture, food and family. I look forward to creating new menus and improving upon our most popular dishes throughout the year. A lot of the preliminary preparation has been done in the cold and I found myself shivering in the hoophouse yesterday, as I inspected the winter greens, lettuces, cabbage and beets. These few items, are the seeds of our February menus and even though I caught myself anticipating the warmer weather of Spring, I cannot help but feel a great deal of happiness to know that, in a few short days, we will be firing up the stoves and getting back to what we love, cooking and serving amazing meals to our appreciated guests. So thanks, in advance, to everyone who plans to dine with us this year. I can’t wait to see everyone and my greatest hope is that I get the chance to know you all not only as a diner but as a personal friend. Please enjoy this recipe to warm yourselves up during the last cold days of winter. Chef Chris
______________________________ Recipe: Winter Stew of Acorn Squash and Beef Short Ribs 2 acorn squash Prepare the squash: Preheat over to 375 degrees. Using a knife, cut squash in half vertically. Remove the seeds, using a spoon. Continue to cut the pumpkin into crescent moon shapes, as you would a cantaloupe. Lay squash wedges on a baking sheet and brush with melted butter. Season with salt and pepper and bake in the oven, uncovered, for about 20-25 minutes, until squash is cooked, but not mushy. Remove from the oven and set aside in a warm place. Prepare the Beef: Dice beef short ribs into small pieces, about ½ squares. Season with salt and pepper. In a large saucepot heat the canola oil until it begins to smoke. Immediately add the diced beef to the hot oil and stir frequently to evenly brown the meat. Remove beef from pan and drain on paper towels, discard the excess grease in the pan and return pan to the heat. Add the remaining butter to the saucepot and heat over medium to high heat until it is foamy. Add the vegetables, garlic and ginger to the hot pan and stirring frequently, slightly brown the vegetables. Add the berbere spice and stir to incorporate the spices. Add the red wine and increase the heat to reduce the wine by half. Once reduced, add the beef stock and the beef back to the pan and simmer over medium heat for 2 hours. During these two hours, adjust the heat if necessary to insure that some reduction of the beef broth takes place, otherwise you’ll end up with a watery stew. Season to taste, AFTER, the stew has reduced. Use a knife to carefully remove the skin from the roasted squash wedges and place two wedges into a serving bowl. Ladle some hot beef stew into the bowl and enjoy! Enjoy!
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