October 2023
October is here, the days are getting shorter and the beautiful fall is upon us. No doubt, autumn, is one of the most colorful, beautiful seasons when leaves are changing color and the weather cools down a bit. The restaurant and farm welcome the crisp autumn days and the upcoming holiday season. As the foliage changes to oranges, reds, golds and brown, this it the time to use those last tomatoes hanging on the vine, peppers prior to the first frost - and harvesting and preserving anything and everything in the garden. A great time to go to farmers markets and buy all those slightly, less than perfect produce and preserve them for the winter. Supporting farmers and reducing the amount of food waste while supplying ourselves with a pantry full of wonderful produce - "shopping" in our own pantry that we preserved. Hardy soups, "comfort" meals and the celebrations of the autumn harvest are always welcomed.
Bonnie continues to plant for the fall and hopefully throughout the winter. Spinach, turnips, lettuce, radishes, kale, beets and more. She continues to amaze me. I am one lucky person to have her on the farm.
We are hoping to continue dining on the patio, under the tent as long as possible. We have some heaters. We recommend BYOSB - bring your own snuggly blanket! We have a few wraps that we can loan and a few blankets also. As always, if too cold, we have the conservatory available for you.
Gift Certificates - Never too early to order for the holidays
You can order on the website www.patowmackfarm.com or e-mail us at info@patowmackfarm.com.
Please provide the recipients name, where you would like it mailed and the amount. If ordering through the e-mail address, please call to provide credit card information or leave your number and we will get in touch with you.
Whether sitting in our glass conservatory, gazebo or open-air tent, the view overlooking the Potomac River never disappoints. A tranquil setting, inspired by nature, the venue presents a breathtaking natural setting. Join us for a celebration of the connection between kitchen and earth. Each course presents inspiration for the seasons and harmony with the earth. The chefs draw from what the region has to offer, crafting a progression menu on what our farm and local farmers, fishermen and foragers provide. We strive to excel at turning ordinary evenings into extraordinary ones. The elemental base of fresh ingredients serves as inspiration for the chef's cuisine that we hope will excite your palate and nourish your soul®
Beverly
"Be present in all things and thankful for all." Maya Angelou
"Be thankful for everything that happens in your life; it's all an experience." Roy T. Bennett
THANKSGIVING - NOVEMBER 23, 2023
$110.00 per person plus drinks, tax and gratuity
Children 5 - 9 - $50.00
Reservations - 1:00, 1:30 and 3:30
Gather around our table where tradition will take precedence. The chefs are planning their menu offering innovative dishes alongside the main dishes typically served on this beautiful day of Thanksgiving. The meal will be served family style at your own table. Come feast with us!
****Due to the set menu and the complexities involved with individual and specific food allergies, we regret that we are unable to accommodate special dietary restrictions for this event.****
Annual Cookie Exchange
December 17, 2023 - 3:00 p.m.
Bring 3 dozen cookies or more (depending on family size) and a non-perishable food item for our charitable basket.
Fun event for the whole family. No cost - just lots of yummy cookies to take home.
Hot chocolate and apple cider.
We would love to see you for this annual event.
NEW YEAR'S EVE - December 31, 2023
5:30 - 8:00
$185.00 per person plus drinks, tax and gratuity
January 1, 2024 - New Year's Lunch
Reservations taken from 12:00 - 2:00 p.m.
We will be closed from January 2 - 14, 2024 This will give our staff a much deserved vacation as they relax plus continue to educate themselves about growing, harvesting and organic and biodynamic farming, as well as, culinary and the world of wine.
We look forward to welcoming you back on January 18 as we begin our new year.
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 all of us at the farm, our most sincere thanks for your continued support.
Meet Mykel Winterstine - our incredibly talented pastry chef.
Mykel grew up in a food family, that is, her maternal grandmother was a great baker and her mother loved to cook. Prior to getting married, her mother tried to teach herself to cook by watching the only two culinary shows on TV in the 1960's - Julia Child and The Galloping Gourmet. While Mykel's two sisters were in the playroom, Mykel was in the kitchen with her mother at the age of 2 "helping to cook."
Mykel's mom also baked bread and made her own sourdough starter before Mykel was born. She eventually stopped baking bread but gifted the wonderful 50-year-old starter to Mykel who regards it and take care of it as a treasure.
By the age of 16, Mykel knew she wanted to work in a kitchen and attended The Culinary Institute of America in New York, where she earned a degree in Culinary Arts and Pastry certification. She began her career at The Four Seasons Hotel in Georgetown, Washington, D.C., where she learned the intricacies of fine dining. Chocolate making, showpieces, and plated desserts were her favorite part of her time there and probably began her addiction to chocolate molds.
In 2008, Mykel was part of the opening team at The Gaylord Hotel in National Harbor, Maryland and quickly worked her way up to Executive Pastry Sous Chef. With 2000 rooms, seven outlets and 30 employees to oversee, she learned how to work under pressure.
In 2014, Mykel decded to round out her restaurant skills by working at Volt, Bryan Voltaggio's restaurant in Frederick, Maryland. As a front of house captain, she learned about wine and fine dining service. After five years, she was recruited to join The Punjab Grill, a fine dining Indian restaurant in Washington, D.C. She began as a server, but when their pastry chef was unable to join the kitchen staff, Mykel was asked to be the pastry chef as well. Punjab's chef, Jassi Bindra, taught her about spices and techniques of Pujabi cuisine, which she would later use at The Restaurant at Patowmack Farm.
Mykel joined The Patowmack team in 2021, falling in love with the farm to table experience. The menu changes with the seasons, celebrating the food that is produced locally. Her desserts use the beautiful fruits and flowers that grow on the farm and the eggs in her cakes come from the happy chickens that live on the farm. Her bread and pizza dough are made with the same starter her mother began all those years ago.