Beverly's Update - March 2025
THURSDAY EVENINGS - BAR BITES
We have a new offering that is 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. We look forward to seeing you.
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 MISTY MUSHROOM DINNER, MARCH 23, 2025
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
***Dietary restrictions cannot be accommodated for this dinner***
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MARCH 2025
March 9 - Daylight Saving Time - don't forget to "spring forward" and set the clocks one hour ahead.
So many things are happening in March -
March 8 - International Women's Day
Ramadan began at sundown Friday, February 28 and ends on Saturday, March 29 with Eid al-Fitr, the celebration that marks the end of Ramadan. A holy month when a month-long, sunrise-to-sunset fast is observed
March 15 - Ides of March! We really need to get planting!!
March 17 - St. Patrick's Day
March 20 - brings the March equinox - also call the spring equinox - marking the beginning of spring.
April 20 - Easter Sunday
I have confidence Spring is peaking around the corner!!
We are in the garden, starting extensive planting. Bonnie is currently planting peas, lettuces, cilantro, dill, radishes, spinach, kale, swiss chard, broccoli, cabbages, and more. She has started flowers, and by the end of March, we will have lots of tomato, eggplant, onion, leek, and pepper starts. We have harvested lots of kale, radishes, spinach and herbs for the table.
When looking at our garden, we think of several ways to repel pests, control weeds and boost our garden's overall health. Companion planting means growing two or more different plants in close proximity. Incorporating plants that attract beneficial insects, deter pests or invigorate the soil will result in boosted garden resilience and enhance the health of your garden. The close spacing typical of most companion planting naturally squeezes out weeds. Some people say that certain vegetables taste better when planted with marigolds or calendula. Some marigolds release natural nematode repellents into the soil, making them a great companion for tomatoes and peppers. "Three Sisters" planting include corn, beans and squash. All are beneficial to the other and to our bodies. Every garden in unique and companion planting increases the diversity of plants making for a healthier and happier garden.
Thank you to all the farmers, wineries and artisan producers who provide us with their outstanding products. We appreciate the dedication and the extraordinary job you do each and every 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.
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MARK YOUR CALENDARS FOR OUR UPCOMING EVENTS
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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.
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From all of us at the farm, our most sincere thanks for your continued support.
Beverly
"I love March as it gives me hope that new beginnings are always beautiful." Anamika Mishra
“Life can be much broader once you discover one simple fact: Everything around you that you call life was made up by people that were no smarter than you. And you can change it, you can influence it. … Once you learn that, you’ll never be the same again.” —Steve Jobs