Gastronome

VOL1 2019

Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.

Issue link: https://gastronome.epubxp.com/i/1101934

Contents of this Issue

Navigation

Page 37 of 139

Summer Sojourn to Patowmack Farm BY WILLIAM BABASH, Vice Chargé de Presse AN EXCURSION TO Patowmack Farm provided a welcome respite for summer-weary Washington, D.C. Bailliage members on July 22. Spectacularly sited on a hilltop in Lovettsville, Virginia, the farm overlooks the Potomac River. The sun emerged for the gathering, illuminating the river and surrounding countryside. Owner Beverly Morton Billand and Executive Chef Tarver King use the farm's bounty to immerse din- ers in the history and flavors of the region. Chef King's superb six- course menu revealed the stories of the people behind the food. For example, the appetizers, titled "Trading with the Piscataway Tribe," educated attendees about the region's native people and their trade with early European set- tlers. The small bites incorporated the ingredients and flavors of the time, culminating with oysters served atop smoking hay, sage, and tobacco—aromas evocative of a Piscataway trading camp. From foraged mushrooms and berries to fish trace- able to the boat it had been caught from, the menu reflected Owner Billand and Chef King's passion for sus- tainable, delicious food and respect for the people who produce it. It's clear why the Washingtonian includes the Restaurant at Patowmack Farm on its "100 Very Best Restaurants" list and why Chef King was the Restaurant Association of Metropolitan Washington's "Chef of the Year" in 2017. G WASHINGTON, D.C. Restaurant at Patowmack Farm July 22, 2018 CHILLED SUMMER BORSCHT Jean-Luc Mader Pinot Blanc 2016 BRAISED, FRIED CHICKEN-OF-THE- WOODS MUSHROOM RISOTTO Effort Vin Gris Pinot Noir 2016 FLAX- AND SESAME-SEED-CRUSTED MONTAUK SWORDFISH Linden Vineyards Claret 2015 SUNPOWER FARM PEKING DUCK LEG CONFIT La Rioja Alta Viña Alberdi Reserva 2012 MACKINTOSH FRUIT FARM DONUT PEACHES Azienda Agricola 499 Moscato d'Asti 2016 PHOTOS BY JUDITH MAZZA, ALLAN KAM, MICHAEL MCHENRY, AND BILL BABASH Vice Chargé de Presse Bill Babash and Dame Whitney Babash. Chevalier Brian Morra and Chevalier Mark Lewonowski. Executive Chef Tarver King and Bailli Judith Mazza. Chevalier Brian Hauser, Dame Michelle Hauser, and Officier Allan Kam. BAILLIAGES 36 :: C H A I N E U S . O R G :: 2 0 1 9 v 1

Articles in this issue

Archives of this issue

view archives of Gastronome - VOL1 2019