Sorry to see this happen to any business. We wish Chef Jim and his crew the best. We will be there for the grand re-opening for sure.
I am excited to announce the launch of our Kickstarter campaign to fund publishing Servings: for Wounded Warriors from the Visiting Chef Program. This is an awesome collection of recipes of the very dishes Chefs have made for Wounded Warriors and their families at the Warrior Retreat at Bull Run. This 200 plus page hardbound full color cookbook will make a nice addition to your collection or gift for someone you know who loves to cook.
I created the Visiting Chef Program as a way for chefs to give back and to make the stay special for these deserving families. We have 87 volunteer military, catering, and restaurant chefs from the Washington, DC area who have agreed to participate in the program by coming to the retreat and preparing an exceptional meal for the family on Sunday night in the main house. On Saturday evening military chefs from Presidential Food Service at the White House prepare a meal in the PenFed House. You can see the retreat and meals created by our Visiting Chefs on our Flickr page.
Our volunteer chefs bring a culinary experience to the family they almost always describe as the best meal they have had. The families learn valuable cooking tips from the Chefs, and everyone has a wonderful time. The benefits to the Warrior and their family are tremendous. We realize all our combat wounded Warrior guests suffer from Post-Traumatic Stress and their spouses report it has often been years since they have been out to a restaurant. We bring that 5-star culinary experience to them to enjoy in the relaxed comfort of the retreat.
When you purchase this book through Kickstarter you are helping us raise the money needed to publish the book and fund the Visiting Chef Program for years to come.
Former employees at Requin file a lawsuit and allege celebrity chef Mike Isabella and his partners issued irregular and fraudulent checks during the waterfront restaurant’s final months in late 2018.
20 Main St.
Sperryville, VA 22740
American | $$$$
The simple elegant décor is comfortably inviting. It is like having dinner in Chef John MacPherson’s dinning room at home.
Co-Owner and Chef’s wife Diane MacPherson oversees the dinning room where no detail, large or small, escapes her.
After being welcomed by Diane and Chef at the front door it’s wine or a non-alcoholic drink for starters.
Shortly after being seated this wonderful bread arrived, kept warm on a bed of hot rocks.
For the bread you had a choice of whipped butter or whipped onion butter made with smoked and charred onions. Always choose the onion butter.
Work begins on the first course.
A Seared New Bedford Scallop with Coconut Saffron, Edamane, Peaches, and Crispy Pork Belly. The scallop was cooked perfectly and nicely paired with the crispy pork belly.
Next up, Sunnyside Farm Kabocha Squash Soup with Carolina Shrimp Sausage and Tomato-Hyssop Preserve. Kabocha Squash is a Japanese winter squash with a nice slightly sweet taste. The soup was a very good accompaniment for the amazing shrimp sausage. It took me a couple of minutes to wrap my head around shrimp sausage. A first for me, it was fantastic with a nice shrimp taste paired with a hint of fennel.
My favorite dish of the night, Sweet Corn & Summer Truffle Tortelloni with Pickled Aji-Dolce Pepper and Sungold Tomato Dashi. The home-made pasta was cooked perfectly with a super creamy sweet corn filling that was fabulous.
For the entrée Chef served a Sorghum Glazed Cavendish Quail with Toasted Wheat Berries, Romano Beans, Castelvetrano Relish, and Blackberry Agrodolce. The sweetness of the sorghum in the skin mitigated the gameyness of the flawlessly cooked quail. I especially like the Castelvetrano Relish.
Dessert was a Sunnyside Asian Pear Galette with Crème Fraiche Gelato, Shattered Almond Glass, Mascarpone, and Pear Caramel. Every element here worked, from the gelato on a crumble to the pear caramel. Just the right amount of sweetness to finish the meal.
We are fortunate to have many wonderful restaurants in Virginia, from the Inn at Little Washington, The Restaurant at Patowmack Farm, and the Shack to The Ashby Inn, Restaurant Eve, and FOODE, all offering fantastic food. Three Blacksmiths has an edge because they offer a world class dining experience. The food is phenomenal for sure, but it is the attention to detail and service that make the experience. The warm welcome, interaction with the chef, and attentive but not intrusive service. The plating is first class and the timing and flow of the courses is flawless. Something few people notice unless it is not working.
Open Wednesday through Saturday, reservations and pre-payment for dinner are required and right now there are no openings until late March 2021. This is not likely to get better since they have an ever-growing loyal clientele and a reduction in seating to comply with statewide COVID-19 restrictions. Find a reason to celebrate something and make a reservation now, it will be the best meal you have had.
Some mini scones as a parting gift from Chef John.
We joined my Executive Event Chef Ken and Dee at dinner to celebrate her birthday. The staff all signed a nice card for her. A small but meaningful gesture.
Yummy Pig New American BBQ
BBQ | $
Open less than 4 months at it’s downtown Leesburg location, Yummy Pig is crushing the BBQ scene.
They are located less than a block off King Street in space formally occupied by the Italian restaurant Casa Nostra.
The décor is simple and warm,
All employees wore masks.
To start we chose the unique and tasty Brisket Empanadas. It’s a traditional empanada filled with Smoked Brisket, Ground Beef, Cheddar, Olives, and Dried Cranberries served with a Chipotle Ranch Dip. We have never had anything like it. The Smoked Brisket was perfect and the Chipotle Ranch Dip was a nice cool mildly spicy complement, an ideal combination.
For my wife’s entrée she chose the Smoked Meat Quesadilla filled with Smoked Pork, Cheddar Cheese, Peppers & Onions, and a Tonkatsu Sauce drizzle with Sour Cream, Guacamole & Pico de Gallo on the side. The Tonkatsu Sauce is a nice touch. It is a Japanese sauce typically made with ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic. My wife loved them and said she would not hesitate to order it again.
My entrée was typical for me, a moist Brisket Sandwich with a side a Mac & Cheese. Ordering the same thing in most BBQ joints allows me to easily compare dishes. As my readers know, my gold standard for BBQ in Virginia is Hammerdown BBQ in Aldie. Yummy Pig gives them a real run for their money. I would give Hammerdown an ever so slight edge on flavor, but that is it. And that is saying something since most BBQ restaurants don’t come close to what Hammerdown offers.
The brisket was super melt-in-your-mouth moist and flavorful on a nice fresh bun. The Mac & Cheese is the best I have had in any restaurant. Chef/Owner Jim Thompson has done a masterful job of creating fantastic BBQ then putting it on the menu in unique ways. His Smoked Meat Chili, Burritos, Quesadillas, Taco Platter, and Peppered Bacon Grilled Cheese all sound wonderful.
We ate early on a Saturday night so with few people in the restaurant I did not bother with a noise level reading. I could easily see noise building while guests waited for their food but once it came and they got a taste you could probably hear a pin drop. The wait staff and management were all friendly and attentive. If you are anywhere near Leesburg you don’t want to pass up lunch or dinner at Yummy Pig.
Thousands of restaurants have not survived various Coronavirus shutdowns and fewer people are eating out. Many chefs are offering private chef experiences during this confusing time. Just because your favorite restaurant may be closed does not mean you still cannot enjoy that culinary experience. Having a chef come to your home to prepare a special dinner with family or friends often costs little more than taking the group to a better restaurant.
One of the best chefs in Virginia is David Dunlap. A Richmond based chef with an impressive resume. He has held positions as Executive Sous Chef at the Inn at Little Washington, Executive Chef at the Ashby Inn, and Executive Chef at Quirk Hotels in Richmond and Charlottesville. Two years ago we stopped in and saw David at Maple & Pine the restaurant at the Richmond Quirk Hotel. His dishes are amazing and unique. You can see them in this blog post I did.
If you are looking for a way to make an evening and dinner special, consider contacting Chef David, you won’t be disappointed.
Chef David Dunlap
‘I’m still at war with this decision,’ David Chang says on his podcast Momofuku, the celebrated international restaurant group has permanently closed its D.C. restaurant, the brand announced today.
Every once in a while we get a glimpse of very special people among us, and sometimes they are chefs.
The chef and humanitarian says small independent restaurants could help feed America if the coronavirus gets worse.
From The Washington Post
Farm Station Café
7150 Farm Station Rd.
Warrenton, VA 20187
American | $
Farm Station Café is the retail face of the well know local caterer À la Carte. Owner Karen Baker set out to enlarge her catering operations with a new kitchen at the old Vint Hill Army base, she wisely included a Café. Chef Matt Mize has created an excellent menu which their web page describes as “80% of our ingredients are local, pasture-raised, organic, free of GMOs, antibiotics, hormones, pesticides and chemicals. We’ve designed our menu to satisfy our broad base of customers to include vegetarians, vegans, gluten free and paleo options.”
Most of the meals are created in a smaller Café kitchen in front of the catering kitchen to to keep everyone out of each others way.
A wide variety of beverages are sold in bottles and cans along with self serve coffee and tea.
On my last visit I tried the awesome Phili Cheese Steak with house-made potato chips. It’s as good as any cheese steak sandwich you can get outside of Philadelphia.
I’m a sucker for cloth napkins. Somehow it makes the sandwich taste better.
They have a nice selection of desserts from which to choose. This is the best lunch spot I have found in the area since AKT Nourish closed their doors last year. They are open 7 days a week with brunch only on Sunday. The noise level is minimal and there is plenty of outdoor seating when the weather is nice.