The Humble Chef

Hill and holler bell air farm dinner menu

2012-01-18T02:11:00.001-05:00

Smoked rappahanock river oysters on a half shell with apple, celery root kraut, crispy cabbage

Crispy surryano ham with Appalachian cheese, pale ale mustard caramel and fennel

Foccacia cruton with bacon flavored tofu(no actual bacon will be harmed in the production of this tofu), black cocoa, sherry vinegar and winter vegetable crudite

First course

Winter vegetable "risotto" with garden green pesto. there will be more to this waiting to hear what will be available to me.

Second course

Slow roasted bell air farm pork shoulder with whole roasted savoy cabbage, stone ground wades mill grits, rutabaga mustarda

Third course

Sorghum poached albermarle pippin apples with steadfast farm wheat berry porridge and rosemary

The Garden

2011-07-24T12:22:00.005-04:00

Love Apple Tomato

Wild Fennel Growing in the back of Clifton

Amaranth
One Big Squarsh
Ice Plant
Heirloom Okra
Litchi Tomatoes

We have put alot more effort into our garden this year. It has been a great learning experience for everyone involved. In addition to the photoed items we have Eggplant, Cucumbers, Melons, Kale , Swiss Chard and a pretty robust herb garden. Earlier in the spring we grew Arugula, Peas, Turnips and Radishes.

Appalachian Star Farm Dinner 2011

2011-07-24T11:49:00.003-04:00

Thanks to Everyone invovled with the Appalachian Star Farm Dinner this Past Sunday. Unfortunately we didn't get very many food pictures because as you can see there was a very inviting pool to distract everyone.
The menu was as follows:

Tomato Raspberry Gazpacho

Beet and Fennel Salad with Mountain View Farm Cheese

Whole Grain Trofie with Sharondale Farms Mushrooms, Okra and Slow Cooked Duck or Chicken egg:)

Fire Roasted Duck Breast with Braised Duck Leg, Summer Squash, Offal Sauce and Confit Potatoes

Fresh Berries with Wood Sorell and Cucmber Slushie

Perspective

2011-06-30T01:14:00.000-04:00

As sporadic as it can be this is one of my favorite blogs. not home

2011-06-28T00:28:00.000-04:00

wonder what we are missing out on

Ben Shewry

2011-05-31T23:15:00.001-04:00

Well Said

Geranium

2011-03-04T21:00:00.000-05:00

At 9 oclock the same evening as dinig at AOC and Herman we dined at Geranium. At this point I was fearing for the saftey of my bank account since I still couldn't work out just how much money I had spent at Lunch or my first dinner. I was definitly getting quite tired but there was food to eat so we managed to muster enough energy and stomach compacity to have yet another amazing meal.

As with most of our meals in Copenhaggen it began with snacks and bubbly this time in a small lounge with a wonderful view and a small fire.

Carrot and Seabuckthorn

Beetroot and Apple vinegar
Also not pictured sea salt cheese twigs with ransom dip

Then it was to our table where I selected the Green or Vegetable menu

Cucumber Dill and Yogurt

Cabbage

Celery and Celeriac rye and sour apples

A similiar bread as we were served at Herman. I preferred Hermans version as it was warmer and goeeyer

Jerusalem Artichoke, Leeks, Hazelnut and verbena

Wild and Pickled Mushrooms and Chestnuts

BluecornFlower, Rosehips and Rosehip vinegar

Foamy Apple Juice

The Greatest Beer Dessert Ever

Elderflower Beer, Preserved Elderflowers and tastes of licorice

Wood Sorrel and Woodruff

After dinner we were given a tour of the kitchen which included a view down onto the national soccer stadium. And of course two bocuse dor statues that are now a set of triplets. This day that seemed to last for ever was an amazing culinary experience.

Border Springs Lamb Dinner March 1

2011-02-23T11:00:00.002-05:00

Lamb Shoulder Tartar with Housemade Yogurt, Bulgur Cracker, Rosemary and Red Pepper

Confit Lamb Belly “Dolma” with Lentils, Vadouvan Aioli and Upland cress

Roasted Lamb Loin with Smoked Potatoes, Cauliflower and Kidney Sauce

Braised Lamb Leg with Olives, Roasted Lemon and Cous Cous

Pineapple Carpaccio with Rosemary Sorbet and Cayenne

Great to feature Craig's Lamb for this upcoming dinner come out and join us.

AOC

2011-02-18T22:01:00.000-05:00

After Lunch at Herman Brian, Judy and I went our separate ways. Thinking I had plenty of time to get myself unpacked, Showered and maybe catch a quick nap I dilly dallied around until I found myself folding my clothes with only a couple minutes to get to my first dinner at AOC. A very quick walk through the snowy Copenhagen streets I found the restaurant with Judy and Brian waiting patiently.

The meal began with the waitress astonished that we would be eating another dinner after AOC and stated that she didn't think we would be able to eat the whole ten course tasting. So we settled for the 7 course menu as I look over the pictures I realize we had a few more then 7.

Celeriac with apple and pork cracklings

Crispy Potato and Truffle

Oyster Leaf with Red wine Vinegar. These were really neat.

Shrimp with Mayonnaise

Fried Brioche

Beet Root and razor Clams

Veal with Egg Yolk and Bleek Roe

Autumn Sweetbreads with Jerusalem Artichokes and Apple

Ambiance

Pigeon with Kale, Sunflower seeds and thyme

Mushroom with textures

Chocolate Leather with salted Caramel, Freeze dried Marshmallow, Licorice twigs

All and All a very good meal after reading this report on working in the AOC kitchen I really appreciate what went into these dishes. The squab dish really stood out for me with the mix of blanched or sauteed kale with the fried crunchy kale. The barely cooked shrimp with there dip and crunchy potato. The Mushroom dish and of course the deliciously warm fried brioche.

Herman

2010-12-09T21:20:00.013-05:00

After a snowy arrival and a plane flight where I finally had time to read the NOMA cookbook. I met Judy and Brian at Herman for one of the best and longest Lunches of my life so far. I hadn't even been able to check into my hotel yet so I was wearing the same clothes I had traveled the past day and a half in.

We started with some snacks:

Sea Buckthorn Crisps with hay

Deviled Quails Eggs

Oysters on a half shell with pine Granite

Bacon and Cheese batter balls (Aebleskiver)

Green Apple Foam with Nettle Powder

Cream Cheese and Butter

I went with a beer pairing with lunch quite a few came from this brewery and as with all the beer I had in Denmark was remarkably flavorful. They all seemed to taste like the things that were in them(birch, Nettles, Coriander, etc...)

Our first real course served in two servings was a barely cooked Langostine with Chamomile and lemon thyme eaten with the hands. Presented on the side was a lemon thyme scented warm towel.

The Second part of this course was a Shellfish bisque with Chamomile, Fjord Scallops, Chickweed(I think) and sea beans. Liquid Nitrogen was poured into a cavity in the bowl with Chamomile inside

This was another outstanding beer very malty but still light and crisp.

Course two was I want to say skate but the exact fish is escaping me with charred leek, onions(pickled and slow cooked) Pickled Garlic Buds, Watercress stems and a warm mayonnaise.

To accompany the Foie Courses was a lovely stout by the same brewery as earlier.

Frozen Foie Gras and Frozen Cherries

Seared Foie Gras with Red Endive and Cherry

The next course was one of the best we had the entire trip. It was another two courser and contained multiple elements including:

Venison Rillettes shaped to look like truffles

A Venison Broth with Black truffle Oil

Rye Bread Crisps with Butter and Truffle

And finally roasted Venison (leg?) with black truffle and some sort of crispy grain or bread sauce around the outside

After debating whether or not to get the cheese course we finally decided to get a nice selection of cheeses 12 in all and after asking a few questions we got to taste the other two that weren't on the plate. A couple of these cheeses are extremely hard to find outside of a restaurant setting and most all of them are impossible to find outside Scandinavia. They were all danish cheeses with names I couldn't in my wildest dreams pronounce nor remember. We were particularly fond of the washed rind soft cheeses but they were all pretty good. With one exception being the mass in the middle of the plate which is we were told a traditional thing to do with cheese leftovers to mold them all together(not Great). The blues were incredible pungent as well.

Served with our dessert courses was this sparkling brew somewhere between cider and liquid christmastime made by none other then our waiter. It was really unique tasting very much like potpourri

Both Desserts were based around pears and milk both delicious.

This one I can't recall other then it had a strong acidic quality perhaps lime from the green powder.

Vanilla Caviar with Chocolate this was quite tasty but could have done with a bit more Vanilla flavor for me.

All and All this was a great meal in great company while watching folks enjoy Tivoili Garden in the snow. It was at lunch that I realized the sun never came out this time of year in Denmark. By the time I walked back to my hotel it was dark out. I had just enough time for a shower and a change of clothes then a brisk walk to AOC for dinner number one of the evening.

Denmark

2010-11-28T19:53:00.003-05:00

This has been one of the most sureal experiences of my life so far. I can't put in to words the first day's lunch (Herman) and dinners (A.O.C. and Geranium) with Judy and Brian. Follow that with dinner at NOMA with the pastry chef, Tyler, Brian and Judy. and Kiin Kiin Tomorrow.
What an amazing trip full of inspiration and challenges to see what I can do better to make what I do better. On top of all the food this city is one of the most beautiful places I have ever visited.
I will post pictures of most of the food I have eaten here and maybe some touristy type photos soon.

Radiance Teahouse

2010-10-27T01:43:00.000-04:00

Homemede Pork Dumplings and Colleen's Thai Tea

Eight Treasures Tea one of the best parts of this tea is you can eat everything after it steeps.

Some customers from the Hen had suggested that we checkout Radiance Tea House while we were in New York and while Shackshake seemed to be weighing me down I figured some tea and dumplings would get me ready for our dinner at degustation in about an hour. I was right:)

Shack Shake

2010-10-26T01:38:00.000-04:00

It being all the rage now we had to checkout Shake Shack. After our first stroll through the ramble we found our selves very closed to the Columbus Ave Shack Shake. It wasn't until later that I realized it may have been too early for a Burger, fries, Fair Shake and a Shackmeister, it was worth it. But that gave us an excuse to go to Radiance tea house. Also this is the only photographic evidence that I spent the whole time we were in new york on my phone.

Degustation

2010-10-25T01:48:00.008-04:00

Crispy Cod with Sherry Vin, "Ham and Cheese " Croquette and Quail egg Torta

Two Crudos can't remember exactly which was which.

Sunchoke Panna cotta with sea urchin apple and chile

Fall Vegetable Salad

Sardine with fried egg

Soft Scrambled egg with Brioche, Lamb Bacon

Pork Roulade with Apples and Smoked Jus

One of three Mains for us to share. Rabbit Brussels, Chantrelles and Parsnips

Second Main Squab with Rice

Tempura sweetbreads

Waguya with Foiegras Mushrooms and beef broth

Fizzy Grape Jelly with peanuts

Brioche Bread Pudding?(amazing)

Chocolate Bananna Pudding

Wesely and crew in a dream kitchen/restaurant

We had one last stop at Tabla on our way out no pics unfortunatley we were starting to get a little worn out. Amazing oxtail that we finished waiting for the plane.

Kajitsu

2010-10-25T00:46:00.007-04:00

Gyokuro Tea. I'll be honest I had no idea what to expect when we stepped into Katjitsu for the evening. All I knew was that it was a Michelin two star vegan Japanese Restaurant. I ordered the Gyokuro Tea and was almost immediately ready for something out of this world. I was not disappointed.

Here's the thing everything seemed so simple but once you started to eat you realized there was a lot more going on then just the title of the dish. The amuse bouche Grilled eggplant with grated Vegetables and hibiscus leaf

Fall Mushroom Soup with Sudachi

Persimmon, turnip salad. Fennel with sesame marinated tofu and Black Truffle. Pasta stuffed with rice and hearts of palm puree.

House made Soba Noddles with Nori, Ginger and Spinach. This was unbelievably rich and I think it was at this point where Colleen was beginning to become full.

This was a dish I saw on the menu in advance and was looking forward to Tempura Kaboucha Squash Vegetables and shitso pepper sauce

Next was a stunning rice dished served with house made pickles and red miso.

Not pictured is Dessert a sweet potato puree wrapped in a crepe, bearing the restaurant logo, with a fried piece of sweet potato skin lacquered with maple syrup

And finnally candies from Kyoto and Matcha Green tea.

Extra special thanks to Beth, Kristen, Jenn and Brian for pickin up the tab. I am going to miss you guys.

Doorways

2010-10-25T00:39:00.002-04:00

Well here I am standing in the doorway of something new, old, different, the same, anxious, nervous, excited and maybe a little scared. As many of you probably already know I have left the Red Hen to return to the Clifton Inn as Executive Chef. The Hen like all my other experiences has taught me many things about myself, others and this business. I will miss those I worked with and for but ultimately it was time to move on and in this instance back. Back to the Clifton where I worked 5 years ago as Executive Sous Chef I am very excited to be back at such a great property and hope to expand upon what Dean and his team have done thus far.

Foggy Ridge Cider

2010-10-12T23:41:00.003-04:00

Breakfast Radish with Butternut Seed Butter(saw these radishes out at Stonehouse on Monday and I had to have them)

Beets, Lusk, Parsley and Apple

Serious Cider

Shrimp ala Fredy Girardet Curry, Jalapeno, Apples and Arugula(another reason to visit your local farmers)

Sweet Stayman

Pork Belly, Parsnips, Kale and BBQ Veil
First Fruit

Not Pictured: Honey Poached Apples with Yeast and Bourbon

Pippin Gold

Thanks to Diane from Foggy Ridge it was a pleasure having her at the Hen to talk about her great Ciders.

Italian White Wine Dinner

2010-09-27T19:45:00.003-04:00

Amuse: Yellow Watermelon, Tomato, Pickled Onion, Green Bean, Radish

Carrot Soup, Cracked Wheat, Shaved and sous vide Carrots, Curry Marshmallow, Parsley

Poached Trout, Eggplant, Spatezle, Nastursium (not all Pictured)

Pork Belly, Confit Egg Yolk, Braised Greens, Pasta

Honey Poached Apples, Yeast, Brown Butter, Rosemary, Caramel, Salt

Ella In the News

2010-09-23T13:01:00.001-04:00

My sous chef gets all the credit

Terrapin Beer Dinner

2010-08-15T10:12:00.003-04:00

Thanks to Ranger and Tim for helping put together this great beer dinner at the Hen. The Pictures aren't that great I was a little busy and I'm not quite used to this fancy camera.

Tomato Watermelon Salad with BBQ Tofu and Marmac
Paired with Sunray Wheat

Smoked Trout with Pickled Onions, Parsley, Beans, Crispy Capers and Hops
Paired with Hop Karma IPA

Ranger Really likes Pork belly

Ranger still admiring the Pork Belly with Pickled Seeds, Pale Ale Caramel Mustard, Braised Greens and Spaetzle

Paired with Rye Squared

Finally Honey Grits with Poached Peaches, Bourbon Gummy and Gamma Ray Broth

Paired with Gamma Ray Wheat WIne

The guys at Terrapin brew some great beers and it was great getting a lot of new faces in the restaurant for this dinner. Sign up for our newsletter at redhenlex.com to find out what great beer, wine, farm and cider dinners we have planned for the coming months.

Le chateaubriand

2010-08-12T11:28:00.003-04:00

Feeking Slowly: INAKI AIZPITARTE
Thanks tt

Appalachia Star Farm Dinner

2010-07-26T11:47:00.007-04:00

Tomato Salad with Onions, Cucumber, Basil Yogurt, Marmac and Ribeye

Pickled, Roasted and Sauteed Mushrooms with Grits, Bacon, Corn and Slow Cooked Egg

Not Pictured Smoked Trout with Eggplant, Fennel and Potatoes

Peaches, Berries, Mead, Basil and Whipped Cream

It was a great pleasure to cook for my good friends, Micheal and Kathryn, out on there farm Appalachia Star. Unfortunatley I am not quite as skilled with the camera as Colleen so we only got some of the food. Thanks to all the local Producers who made this possible: Mountain View Farms, Rag Mountain Trout, Blacksnake Meadery, Wades Mill, Buffalo Creek, Saunders Brothers Orchard and Veritas Vineyards. I almost frogot to thank Geoff, Michelle and Katrina

Doc Sconz

2010-07-15T14:34:00.004-04:00

Great to finally meet John Sconzo, I have been reading his reviews for a long time it was great to see the Hen reviewed. I look forward to hearing about the rest of his trip south.

Cocoa Ravioli

2010-05-20T00:44:00.000-04:00

Cocoa Ravioli, Strawberry, Basil and Balsamic

Spring Vegetables

2010-05-19T00:41:00.000-04:00

Strawberries, Arugula, Radish, Asparagus, Cocoa, Taragon, Formage Blanc

Bacon, Egg, Spinach, Seeds

2010-05-17T00:38:00.000-04:00

Prep cook/baker

2010-05-17T00:36:00.000-04:00

She doesn't like wearing hats

Morel Flan

2010-05-16T00:33:00.000-04:00

Da Bismark

2010-05-15T00:26:00.001-04:00

One of the good things about having my kids in the restaurant during the day is they do things with my stuff I never imagined. Joshua fashioned this replica of the Bismark out of tweezer tongs, spoons and a lil whisk

Cooking Class

2010-05-14T12:18:00.000-04:00

It is great to be able to help teach one of W&L's spring term classes. This year we talked about gelling agents, transglutaminase and protein coagulation.

Turnip with Black Butter

2010-05-14T00:10:00.001-04:00

Sean Brock

2010-04-28T11:09:00.001-04:00

Here

Scallop and Ramps

2010-04-26T08:15:00.000-04:00

Seared Scallop with Ramp Kimchi, Radishes, Seeds and Bacon. Broth made from Burnt Ramps and Bacon smells a bit like ramen noodles

Strawberries

2010-04-25T08:13:00.000-04:00

Some of the best strawberries I've tasted. Grown in a "tunnel House" by the folks at Twin Springs Farm. I'm glad they are coming back to the lexington market after a year away.

Ramp Kimchi

2010-04-24T11:31:00.000-04:00

Saw this on Ideas in Food way back when its real tasty and a great use for the huge amount

of ramp greens

Truffle Tofu

2010-04-23T10:03:00.000-04:00

Mark Levy was also at the meals on wheels event and was kind enough to give me all his truffle trimmings. So with the boat load of Tofu and Asparagus I had I made a chilled soup with truffle tofu and Lemon

Meals on Wheels

2010-04-22T00:30:00.004-04:00

I had a great time doing this event for Meals on Wheels. Met Micheal Schwartz from Micheal's Genuine Food and Drink, good to meet people like him in this world. If for some reason they invite me back next year I'm doing Pig's Head because people really don't want to try tofu and vegetables.

Pork

2010-04-11T01:38:00.001-04:00

Pork Belly, Pork Rillette, Ramps, Croutons, Sweet Potato BBQ Sauce, Candied Seeds

Tofu and Spring Veg

2010-04-09T22:54:00.002-04:00

Spring

2010-04-08T22:52:00.003-04:00

Beets

2010-04-08T22:47:00.002-04:00

Beet, Hibiscus, Elderflower, Black Cocoa, Burnt Caramel

Chocolate Red Wine Caramel

2010-03-19T10:50:00.000-04:00

Chocolate, Red Wine Caramel, Salt and Anise

Sweet Potato Parfait

2010-03-18T10:48:00.000-04:00

Sweet Potato Parfait, Marshmallow, Pecans and Bourbon

Meat

2010-03-17T09:19:00.000-04:00

Charlie Potter and T&E Meat are featured today in the Washington Post

Rabbit Belly

2010-03-05T19:49:00.000-05:00

Rabbit Belly, Beets, Black Cocoa, Walnuts

Laiskonis again

2010-03-04T10:56:00.001-05:00

Read

Wine and Dine Wednesday

2010-03-04T00:35:00.002-05:00

What You Missed

Short Rib, Celery Root, Potato, Onions

Wednesday Wine and Dine

2010-03-02T18:50:00.001-05:00

Seared Scallops with Brocolini and Spatzle
Peirre Frick Pinot Blanc

Braised Short Rib with Celery Root and Potato
Goulart Clasico Malbec

Chocolate with Squash and Porter
Adesso

3 Courses $30
Optional Wines $12

Carpaccio

2010-03-02T00:58:00.000-05:00

Hay Smoked Carpaccio of Ribeye Cap with Celery Root, Mustard and Sherry Vinegar

Coriander Creme Caramel

2010-03-01T00:56:00.001-05:00

Coriander Creme Caramel with Hibiscus

Oyster Stew

2010-02-27T23:14:00.000-05:00

Oyster, Veloute, Potato, Mirepoix and Pernod

Chocolate Porter

2010-02-27T00:50:00.001-05:00

Chocolate, Squash, Porter, Sarsaparilla

Washington DC

2010-02-22T19:27:00.000-05:00

I had the good fortune after Valentines weekend to take a trip to DC with the general purpose of eating at KOMI, which I wholeheartedly recommend. A couple of dishes really stood out the scallops with marcona almonds, the Pork Belly Hoagie and the frozen Baklava. They also had an outstanding 1999 white Rioja from Lopez de Heredia and an Espresso Stout from Hitachino. Also while in DC I got to catch up with some old friends at Oyamel I had a very spread out lunch with Amanda an old friend who is now pastry chef at KOMI. We had an awesome gin and tonic and grasshopper taco both pictured above and some fun coffee creations from our server. For dinner that night I had a wonderfully prepared cassoulet made by my good friend Paul who is a patent attorney/sous chef in training. I was also able to catch up with Levi Meczick the new chef at The Jockey Club for a very quick lunch. I expect to hear some great things coming out of there very soon.

Fish Tacos

2010-02-21T19:34:00.005-05:00

It is a dream for me one day to sit on the beach somewhere remote and eat freshly made tortillas with freshly caught fish, salsa, guacamole, my family and a beer. It was all there tonight save the beach.

Steak and Egg

2010-02-21T19:32:00.002-05:00

Turnip

2010-02-15T22:29:00.001-05:00

Turnip Soup, Rabbit Liver Torchon, Caramelized Onion Marmalade

For Christian:)

Macoroons

2010-02-14T22:25:00.001-05:00

Rosewater Macaroons, White Chocolate Lavender Ganache

Oyster

2010-02-13T22:19:00.005-05:00

Smoked Oyster, Chilies, Vanillia, Prosecco, Celery Root

Rabbit Loin

2010-02-11T09:45:00.003-05:00

Rabbit Loin, Brocolini (Pickled, Fried and Puree), Carrot and Spatzle

Snow Day

2010-02-08T21:01:00.000-05:00

We had some epic snow here in Virginia creating an unplaned four day weekend and Joshua wanted to build a LEGO tower taller than me. Amazingly it lasted three days before Joshua tackled it this morning.

Leftover

2010-02-07T22:22:00.000-05:00

I had one Egg Yolk Ravioli left over the other day so I had it for lunch with some celery root, Short Rib, Red Wine Broth and Caramelized Onion Ricotta

Squash Soup

2010-02-04T13:15:00.000-05:00

Squash Soup, Black Cocoa, Sherry Vinegar and Curried Seeds

Buttermilk Panna Cotta

2010-02-03T13:12:00.000-05:00

Buttermilk Panna Cotta, Black Pepper, Thyme and Saba

Hired

2010-02-02T23:56:00.000-05:00

My New Pastry Chef and Much Cuter then my last Sous Chef

Lamb Sweetbreads

2010-02-01T14:00:00.000-05:00

Lamb Sweetbreads(crusted in Quinoa and Squash Seeds), Squash, Quinoa, Honey

Chocolate

2010-01-31T04:00:00.000-05:00

Dark Chocolate, Extra Virgin Olive Oil, Egg Yolk, Lemon

Monkfish

2010-01-31T02:51:00.001-05:00

Monkfish, Celery Root, Beets, Horseradish, Potato

Pork Belly

2010-01-28T23:03:00.000-05:00

Pork Belly, Rutabaga, Red Cabbage and Stout, Mustard Meringues

Chicken Liver

2010-01-28T00:35:00.000-05:00

Chicken Liver, Egg Yolk, Charred Bread, Mustard Seeds and Pickled Onion

Chicken and Egg Dinner with Pat Foreman

2010-01-21T16:39:00.000-05:00

We are doing a Chicken and Egg dinner with Pat Foreman this Sunday and Monday here is the menu: (pictures to follow)

Chicken Liver with Egg Yolk, Elixir, Pickled Onions and Charred Bread
Chicken Thigh Escabeche with Celery Root and Black Garlic Consomee
Buttermilk Braised Chicken Thigh with Biscuits, Kale and Gravy
Slow Cooked egg Dessert not yet finalized

VA Living

2010-01-19T23:41:00.000-05:00

Another good Review in the recent issue of VA Living

Chocolate

2010-01-08T00:44:00.001-05:00

Chocolate Bacon Egg and Coffee

Avery Creek Bistro

2009-12-10T01:26:00.000-05:00

I'm looking forward to more posts from here

Rabbit Liver

2009-12-08T23:54:00.001-05:00

Rabbit Liver, Sun Chokes (pickled, roasted, puree),Black Garlic, Beer and Mustard

Sunchokes

2009-12-08T23:50:00.000-05:00

Boxerwood Dinner

2009-12-08T23:41:00.001-05:00

We did a great benefit dinner for Boxerwood a nature center here in Lexington and also one of my kids favorite places. We featured organic and bio dynamic wines provided by our friends Ryne and Nicolas of Potomac selections and Williams Corner Wines respectfully. It was a great evening and Tyler's last so I put this Vegetable salad on the menu with about 20 some components.

2009-10-31T17:02:00.000-04:00

Two Nice pieces for Lexington and The Red Hen:
Wall Street Journal
Budget Travel

Pierre

2009-10-17T10:45:00.000-04:00

Pierre Gagnaire @ Star Chefs.

A slightly blurry picture of Pierre getting ready to create al minute. Very exciting to watch someone this talented create dishes in the moment. More to come from NYC, Lupa, Le Bernardin, Corton and Bar Masa

Chef Joshua

2009-10-17T10:01:00.000-04:00

Market Menu Rabbit

2009-10-17T09:56:00.000-04:00

Sous Vide Rabbit Loin with Eggplant, Spatzle, Fromage Blanc, Zinfandel, Lavender and Black Pepper

Charcuteri

2009-09-05T10:06:00.000-04:00

Coppa, Lonzino, Finnochiona, Calabrese and Soppressa

Amuse

2009-09-05T10:01:00.000-04:00

Rabbit Bacon, Turnip, Brown Butter, Carrots, Dill, Queen Annes Lace

Alinea TV

2009-08-29T01:25:00.001-04:00

Alinea TV

More Beer

2009-08-24T23:35:00.000-04:00

One of the professors at W&L brews some beer on the side he brought a half Gallon of this Berry white and a half gallon of one of the best IPAs I've had.

Beet Cure

2009-08-23T23:18:00.000-04:00

Smoked Lardo

2009-08-22T23:19:00.000-04:00

Smoked Lardo Scallop Melon and Pineapple Sage

IT

2009-08-21T23:57:00.000-04:00

I know what it looks like I just don't know how to get there.
tt This fits the M.O.

Carrot Soup

2009-08-21T23:11:00.000-04:00

Carrots Raw and Pickled, PX, Curry Parfait, Green Coriander and Tandoori

Smore's

2009-08-20T23:21:00.000-04:00

Inspired by our camping trip

Market Menu August 19

2009-08-19T23:37:00.000-04:00

Tomato watermelon salad and peaches, blackberries and asian pear

For Tyler

2009-08-19T23:15:00.001-04:00

Hope you are enjoying Alinea

Beer

2009-08-19T13:47:00.000-04:00

Some folks from Terrapin beer out of Athens Georgia stopped by today. They have some really great beers and some interesting things in the works for seasonal beers, like this Imperial Stout. I was particularly fond of the Brown IPA.

Townhouse

2009-08-15T10:43:00.001-04:00

Potato Ciabatta. Joshua probably would have eaten all of these if they had let him.

A few snacks to start our meal a slightly spicy cracker topped with crab meat, the soon to be famous olive oil jam cookies and something described as an Indian snack food.

Chilled Vegetable Minestrone

Peekytoe Crab

Seeds of Summer

Hamachi and Braised Pork Rib

Chorizo Bouillon

Squab, Kumquat and Earl Grey Soaked Egg
Not Picture Lamb Kidney with White Chocolate, Black Truffle and Balsamic "raisins"

Gazpacho of Fruits and Vegetables, Olive Oil Madeline

Cold Smoked Chocolate

Ella's Salad

Ella's Ribeye and Short Rib

Joshua and Gabriel's Pasta and Short Rib

The Kids Ice Cream

I think they Liked It

After a couple days of family camping and the ascent of Virginia's highest peak, Mount Rogers, we decided to treat ourselves to a meal at Townhouse. The meal started with a small selection of snacks including the fantastic Olive oil jam cookies which the kids passed on making all the more for Colleen and I. Also included with the snacks was something called Indian Snackfood a small spoon containing a couple different textures and flavors making for quite an interesting bite. Charlie quickly rescued the spoons from the thieving hands of Gabriel. A couple of the highlights of the meal were the Vegetable Minestrone which was something I had look forward to trying since the first time I had seen it. This contained various pickled and raw vegetables served with a clear vegetable broth with fennel pollen. The chorizo bouillon a dish I had had before seemed to have been even further refined and thoroughly enjoyable. On a whole we enjoyed the whole experience at Townhouse and look forward to returning sans kids, who were looked after very nicely with bowls of pasta and short ribs for the boys and Ella ordering the young lettuce salad and the Ribeye. It was amazing to find this level of commitment to excellence in a place seemingly in the middle of nowhere and I wish the Bishops, John, Karen, Charlie and the entire staff great success in the future and I look forward to returning as soon as possible

Vacation

2009-08-15T10:32:00.001-04:00

After offering the kids a dollar a mushroom we came across about 3-5# worth of these guys.

The kids loved the wild Black and Blueberries at Grayson Highland

Almost as much as the Ice Cream at Homestead Creamery.

Lacroix @ The Rittenhouse

2009-07-07T21:06:00.000-04:00

Amuse: Salmon Belly and Pistachio Puree

Hiramasa with Melon Sorbet, Arugula

Charred Octopus with Smoked Balsamic, Pepperoni, Ricotta and Black Olive

Scallops with Grits, Passionfruit, Fava Beans and Black Garlic

Zuchini with Gooseberries, Coconut and Horseradish

Foie Gras with Kiwi, Almond Milk, Cumin

Braised Pork with Corn, Huitalecoche and Peach

Lamb, Hearts of Palm, Peas, Peanut and Porcini Puffs

Pear Sorbet, Peaches, verbena

Chocolate, Cherries, Coconut

My wife and I returned to Lacroix after five years. Previously we had eaten in the kitchen at the chef's table and had an unbelievable experience. We decided to dine in the dining room this time around and had a very good meal with some really fantastic dishes and somethings that I remebe from my previous meal missing. The Hiramasa and Octopus were out of this world. We enjoyed a half bottle of champagne and a nice bottle of Amarone both at half price, a special they are running on Sundays and Mondays. As far as the dissapointments I guess I was suprised by the service it wasn't bad by any strech but they did things that you wouldn't imagine seeing at a restaurant of this caliber i.e. setting the dining room for breakfast at 9:00 while you still have tables and are open for dinner until 10:00, also we weren't really sure who our server was so it made it a little difficult when someone droped our check befroe I had gotten some cheese and an esspresso. Another suprise was the fact that they seemed to no longer give out petit fours or truffles at the end of the meal something that I remember being a source of pride for our server at our previous meal. I hope to go to Lacroix again someday and I will probably eat in the kitchen, but it will not be my first choice next time I am in Philadelphia.

Kevin Sousa

2009-07-06T16:04:00.000-04:00

If you aren't already reading this blog you should be here are two recent post that I really enjoyed:
Enough Bitching
Can
Should be required reading for any culinary school student who thinks they are going to walk out of culinary school onto tv and the cover of magazines.

Market Menu Veggie Dish

2009-07-03T22:48:00.000-04:00

We are running a Market Menu every Wednesday in the summer three courses Thirty Bucks here was this weeks Entree:

Fennel, Tomatoes, Tofu, Fennel Panna Cotta, Black Coco Liquid Sable, Wax Beans, Filet Beans, Crispy Shittake, Quinoa, Radishes, Eggplant, Pickled Onions and some Herbs. The app was grilled Rabbit Loin and the dessert was Black Raspberries, Blueberries and milk granita.

Line Cook

2009-07-02T23:50:00.000-04:00

Great post from Linecook about much more than Vegas

DC Trip

2009-07-02T09:27:00.000-04:00

Fra Mani Charcuterie at Proof

More Charcuterie

Naan Bread Rasika

Crispy Spinach App Rasika

Sazerac with Anise Smoked sugar Rasika

Strawberry Jalapeno Martini Rasika

Left Cardamon, Honey Lemon and tequila. right rum coconut, Mustard seed and curry leaf

Cheese Kebab Rasika

Clams in green curry rasika

Chicken and shrimp Rasika

Eggplant, potato peanut tamarind

Chickpea fritter

Glazed black cod

Vegetables for main course

More vegetables

Lentils

Butter chicken

Lamb

Spicy Okra

Dessert sampler one of the best apple doughnuts

Tyler and I had a quick trip to DC. It was great to get to a big city again and be able to experience a few different restaurants and cuisines in the same weekend. It was also great to catch up with some old friends. We started our evening at Cafe Atlantico with some Octopus, Foie Gras and a couple cocktails. I have eaten at minibar before but this was the first time at Cafe Atlantico it was a real treat the foie gras was served with a couple corn preparations including some Huitalcoche. The octopus was very simple grilled with salsa Verde, fingerling potatoes and sobrasada. after this we moved on to Zaytinya for some great appetizer specials, $4 for small apps including Lamb and Tahini stuffed pita and an amazing cured beef. Next we had a dinner reservation at Proof The Proof Charcuterie board is what brought us here it did not disappoint there is no way I will remember all of what was on it but the coppa, Breseola and

Finnochiana were real standouts. The wines by the glass at Proof were also really impressive we thoroughly enjoyed all we tasted but especially the Premier cru Chablis from Gilbert Picq.

Farmers Market

2009-06-26T12:58:00.000-04:00

Support your local farmers market help them win $5000
Lexington Market
vote now