January Beverly's Update 2024

As we experience beautiful nights and days of January, I hope you all have a cozy winter.

• The Restaurant will close on January 2 and re-open for service on January 19, 2024.  

This gives my phenomenal staff the opportunity to enjoy a short vacation.

January - the month of new beginnings!  The days are getting longer and I personally get so excited with this anticipation. We have continued to experience many blessings in 2023 because of you and your continued support of our restaurant.  We are very grateful and always embrace your kindness and support.  I continue to prune out the toxic and negative, look for the positive in every moment, breathe deeply and let go.  I try to accept unconditionally, listen intently, embrace life with passion, nurture and above all understand.  May 2024 bring you blessings way beyond your expectations.  A new year lets us look back with wisdom and look forward with hope.  I hope you stretch your wings and fly.

January is also a time for warm soups, winter squash and hearty meals.  I have included two of my favorite recipes.  Just a reminder that these are my recipes - not the chef's.  He is much more talented and creative than me.  Also eating one cup of beans, chickpeas, peas, or lentils is great.  Make a hearty chili, lentil soup or hummus.  Nourishes the body!!

Puree of White Winter Vegetables

4 baking potatoes, peeled and coarsely choppedd

2 turnips, peeled and coarsely chopped

1 large yellow onion peeled and quartered

1 celery root (celeriac), 1 1/2 lb. peeled and coarsely chopped

10 garlic cloves

2 tablespoons unsalted butter

2 tablespoons heavy cream

3 tablespoons white wine vinegar

Salt and freshly ground pepper to taste

Place the potatoes, turnips, onion, celery root and garlic in a saucepan.  Add water to cover and bring to a boil.  Reduce the heat to low and simmer, uncovered, until the vegetables are completely tender when pierced with a fork, approximately 20-25 minutes.  Drain well.

In a small saucepan, melt the butter.  Stir in the cream and remove from the heat.  Place the drained vegetables in a food processor and pulse several times until pureed or use an immersion blender until smooth.

Transfer the misture to a clean saucepan.  Stir in the butter-cream mixture and the vinegar.  Place over medium heat and eheat to serving temperature.  Season to taste with the salt and pepper.

Parsnip and Carrot Soup

1 1/2 tablespoons unsalted butter

1 yellow onion, chopped

1 1/4 lb. small parsnips, peeled and coarsely chopped

1 lb. carrots peeled and coarsely chopped

6 cups vegetable stock

4 cups water

Salt and freshly ground pepper to taste

In a large saucepan over medium heat melt the butter.  Add the onion and saute, stirring occasionally until soft about 10 minutes.  Raise the heat to high, add the parsnips, carrots, stock and water and bring to a boil.  Reduce the heat to medium-low and simmer, uncovered, until the vegetables are tender, about 30 minutes.

Using the blender on high speed, working in batches, 3-4 minutes for each batch or an immersion blender, puree the soup until smooth.  Starin through a fine mesh sieve if desired and place over low heat and reheat to serving temperature.  Season to tast with salt and pepper.  Garnish with yogurt and parsley.

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This weather is a tease.  I am definitely not complaining because I love the warmth, tolerate the cold and look forward to a new growing season.  Seed catalogues have arrived, orders have been made and instead of sitting by the fire and plan, I have the windows open!  But plan we must and it is truly exciting to think of all the possibilities.  

I personally thank you for the opportunity that you have given me.  Meeting and speaking with you throughout the years lifts me to heights I would never have believed that I could achieve.  I am honored and humbled that I have been able to live my dream.  Thank you for making this possible and for your continued support.

Our thanks to all the farmers, wineries, breweries and artisan produers who provide us with their outstanding products.  We appreciate the dedication and and the extraordinary job they do each and every day.

From our farm 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 progressive menu on what our farm and local farmers, foragers, 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.®

Don't forget to make your Valentine's Day reservations early.  It falls on a Wednesday and we will be open.  Reservations taken from 5:00 - 7:30 p.m.

Beverly

"It's time for greatness - not for greed.  It's time for idealism - not ideology.  It's time not just for compassionate words, but compassionate action."  Marian Wright Edelman, Children's Rights Advocate