Beverly's Update, February 2025
A message from Beverly
HAPPY VALENTINE'S DAY
Whether celebrating a special occasion, date night of "just because", experience exquisite flavors crafted with the finest seasonal ingredients. Book your reservation through opentable or by calling the restaurant and indulge in a culinary masterpiece, where every meal is a celebration of flavor and elegance.
Anytime dining is a night of unparalleled sophistication. Savor our chefs exclusive tasting menu, curated just for you. Reserve now and join us for an unforgettable dining experience. An evening of extraordinary taste and elegance is just a click away.
The best of NOVA polls close February 7, 2025 - We would be excited for your vote: https://northernvirginiamag.com/best-of-nova-vote/
There is a lot of anticipation about the upcoming growing and dining season. A time filled with new goals, new challenges and new opportunities. We have a new offering that will be fun, casual and imaginative. On Thursday evenings, along with our tasting menu, you can come enjoy SNACKS AND DRINKS. The chefs will be offering a fun, casual menu that will offer choices of snacks and drinks that you will love exploring. We look forward to seeing you.
THURSDAY EVENINGS - BAR BITES
SNACKS AND DRINKS
RESERVATIONS REQUIRED - just let us know when making the reservation
Our regular tasing menu will also be available
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The best part about farming is working with nature - there are changes all the time. The challenge is to adjust as the climate changes. We are looking ahead to planting and focusing on the nuances in the world of sustainable agriculture, clean food, our environment, pollinator protection and simply growing and serving good, nutritious food. We wait, sometimes with little patience, for the soil to warm with no chance of frost.
We are starting some plants in the greenhouse, others in the hoophouse and taking a small chance planting outside. The ideas are flowing, and we are impatiently waiting to start the massive job of getting everything in the ground.
Punxsutawney Phil saw his shadow, predicting a late spring. February - may be the shortest month of the year, but there is no shortage for celebrations. Typically, the snowiest month - let's hope we have seen enough! The sun is shining, and the warmth is very welcomed. I can only hope Spring is just around the corner - guess there is a 50/50 chance!!! Folklore says fogs in February means frosts in May. We will be watching for that.
February is Black History Month
Let’s honor the contributions, successes, and culture of the Black community, past and present - we are stronger together
February 2 - Groundhog Day
February 12 - Snow Moon - full moon
February 14 - Valentine's Day
February 15 - Susan B. Anthony Day
February 17 - President's Day
February 18 - National Drink Wine Day
February 20 - National Cherry Pie and Muffin Day
February 22 - Be Humble Day and National Margarita Day
February 23 - World Peace and Understanding Day
The Restaurant at Patowmack Farm continues to bring the earth-to-table culinary experience to you as we embrace what Patowmack Farm has always offered, honoring where our food comes from, promoting our cuisine as a bridge from the natural world to humanity and cultivating a sense of place within our ecosystem. Our focus will always embrace local ingredients, offering an exceptional experience while providing the finest culinary experience.
From the earth to your table, we offer you a rare experience with a breathtaking view and natural setting overlooking the Potomac River. Each course presents inspiration for the seasons and harmony with the earth. The chefs draw from what the region has to offer, crafting a tasting menu of what our farm and local farmers, foragers and artisan producers provide. The elemental base of fresh ingredients serves as inspiration for our cuisine. Regardless of the season, you will experience contemporary, local cuisine that "excites the palate and nourishes the soul."®
From all of us at the farm, our most sincere thanks for your continued support.
"What are you willing to sacrifice for the truth, for the facts, for your own individual battle for integrity, for your values?" Maria Ressa
We have many events coming up in the near future.
We hope you will join us
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THURSDAY EVENINGS
SNACKS AND BITES
RESERVATIONS REQUIRED
Our regular tasing menu will also be available
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FEBRUARY - A MONTH OF LOVE
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4-COURSE DESSERT TASTING
SUNDAY, FEBRUARY 2, 2025
Delicious Desserts - Sweet and Fresh - by Mykel
Today's special - Eat Dessert!!
Reservations 6:00 p.m.
$150.00 per person plus tax and gratuity
$50.00 optional wine pairing
We are having a Patowmack Dessert Day - the sweetest form of self-love! What a perfect way to relax. So come in and celebrate the season of love - while delighting in indulgent desserts. Like Beverly's Mother used to say - "one can eat dessert whenever one wants."
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VALENTINE'S DAY DINNER
FRIDAY, FEBRUARY 14, 2025
Reservations taken 5:30 - 7:30 p.m.
$185.00 per person plus drinks, tax and gratuity
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BRUNCH/LUNCH
SUNDAY, FEBRUARY 23, 2025
$100.00 per person plus drinks, tax and gratuity
12:00 - 2:30 p.m.
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LOST CREEK WINERY DINNER
SUNDAY - MARCH 9, 2025
Always surprising, sustainable and exquisite flavors. Join us for a 4-course dinner paired with the wines of Lost Creek.
Sure to impress - experience an evening of gourmet cuisine and wine that will surely tantalize your tastebuds.
Reservations: 6:00 p.m.
$225.00 per person plus tax and gratuity
Aimee and Todd Henkle's philosophy is to let the fruit speak for itself. They seek to make their wines from the fruit of the vineyard and minimize as much intervention in the cellar as possible. They embrace sustainable vineyard practices that utilize organic and minimal environmental impact practices which promotes sustainable farming and living soil. They focus on showcasing the local fruit of Loudoun County and using high quality winemaking techniques to produce elegant and complex wines with acidity and fruitiness. Their fruit is harvested from their Meridian Ridge Vineyard along the Blue Ridge Mountains in Loudoun County near the town of Bluemont, Virginia. The "mountain" as they fondly call it, ripens and expresses fruit that is rarely seen in Virginia.
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Chef Colby will participate in Chefs Cycle, a No Kid Hungry event to be held in Bend, Oregon, June 2 - 4, 2025.
Chefs Cycle isn’t a race - it’s a celebration of your dedication to fundraising for No Kid Hungry. Whether a professional chef, a food enthusiast, a hospitality professional, or a No Kid Hungry advocate, anyone can participate.
During the two-day ride through Bend, Oregon, riders support one another, with experienced cyclists helping beginners, and everyone crossing the finish line at their own pace. They can do daily 100-mile routes or opt for the slightly shorter (approx. 60-mile) route that still offers a great challenge.
With a mission-driven focus, Chefs Cycle riders commit to an individual fundraising minimum of $4,500. These funds cover accommodations, ride entry, and support No Kid Hungry’s mission to end childhood hunger in America.
Colby believes no one is more entitled to food than our youth. He wants his personal purpose to mean more than just cooking and this is a step in that direction. He would truly appreciate your generous support of his Chefs Cycle campaign benefiting No Kid Hungry. Your contribution will truly make a difference in the fight against childhood hunger. He also has a facebook page with a link to the fundraising page. Access the fundraiser here.
We would all like to express our heartfelt gratitude for your generous support of Chef Colby's Chefs Cycle campaign benefiting No Kid Hungry.
No child should go hungry in America. But millions don’t know where their next meal is coming from. No Kid Hungry is ending childhood hunger by helping launch and improve programs that give all kids the healthy food they need to thrive. This is a problem we know how to solve. No Kid Hungry is a campaign by Share Our Strength, an organization working to end hunger and poverty.
Every child deserves three meals a day to grow up healthy and achieve their dream. Unfortunately, 9.3 million kids may face hunger this year in America. As fierce advocates for children and family, No Kid Hungry brings together experts, parents, teachers, decision makers and leaders to end childhood hunger in America.
CELEBRATE ST. PATRICK'S DAY
MONDAY - MARCH 17, 2025
Our second fundraiser for No Kid Hungry. 80% of food revenue will go directly toward Chef Colby's Chefs Cycle.
Irish fare including vegetable soup, soda bread, corned beef, cabbage and apple cake
Green beer and Irish coffee, of course
Reservations 5:30, 6:00, 6:30
$85.00 per person plus drinks, tax and gratuity
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THE MISTY MEADOW FARM MUSHROOM DINNER
SUNDAY - MARCH 23, 2025
Join us for a 4-course mushroom dinner with mushroom farmer, Chris Petro of Misty Meadow Mushrooms Farm and experience fantastically flavorful mushroom dishes by Executive Chef Colby and team.
Reservations: 6:00 p.m.
$125.00 per person plus drinks, tax and gratuity
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GEORGE'S MILL FARM ARTISAN CHEESE & PATOWMACK FARM COLLABORATION DINNER
SUNDAY - APRIL 6, 2025
Enjoy 4 courses highlighting an array of goat cheeses raised and made right here in Lovettsville, VA. The menu will be curated around seasonal produce, meats and of course, GOAT CHEESE!
The George's Mill Farm family have served The Restaurant at Patowmack Farm for many years. This dinner celebrates the connection of restaurant to farmer relationships and the importance of locality. Makers of delicious fresh, handmade artisan aged goat cheese. Georges Mill Farm Artisan Cheese is a small, family-owned farm in Loudoun County. They make artisan cheese on a seasonal basis using milk from their herd of Alpine dairy goats. Their dairy is in a historic bank barn that has been in their family for eight generations. Their goats graze over 15 acres of pasture. They believe strongly in the power of real food and in the need for a strong local agricultural economy and community.
Reservations: 6:00 p.m.
$150.00 per person plus drinks, tax and gratuity
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EASTER LUNCH
SUNDAY - APRIL 20, 2025
Reservations taken at 12:30 & 1:00 and 2:30, 3:00 & 3:30 p.m.