Patowmack Farm

Recipes From The Chef's Kitchen with Lindsey Gustin

2011-12-29T10:07:00.000-08:00

here is a link to the website, Recipes From The Chef's Kitchen, for which i filmed a 30 minute cooking segment with host Lindsey Gustin. we had a great time cooking some ethiopian food, with the last couple pumpkins from the farm. i believe it has already aired on fairfax channel 10, but i'll be putting up the video, once i get a hold of it, funny, i have not even seen the final cut yet, and i'm the guest chef. so thanks to Lindsey and her husband Dave and the two camera-ladies, and Martha and Webster for helping us produce a great cooking segment!!

http://chefsrecipes.org/show826.htm

Basil Pesto

2011-09-28T12:28:00.000-07:00

I included a recipe on our newest website updates and it called for basil pesto. I recommend using your favorite recipe, but if you never made basil pesto from scratch, here is a good guide for you to follow.

2 cloves garlic, peeled

1/4 cup pine nuts, not toasted

1 cup pecorino cheese

splash white wine

4 cups basil leaves washed, loosely packed

extra virgin olive oil, quantity varies, but you should use about 1/2 -3/4 cup

salt to taste, not much!

the trick is to blend this mixture quickly so as not to bruise and brown the basil leaves.

i like to add all the ingredients in the blender, except for the basil, and blend into a smooth paste, then as its blending throw in all the basil at once and just buzz it up for a few seconds. pour the pesto into a container and cover it with a skin of plastic wrap directly on the surface of the pesto. then wrap again, tightly to store in the fridge until ready to use.

pizza party!

2011-08-03T07:05:00.000-07:00

our last class was a pizza party. it was a great time and one of our guests spent some time taking photos of the class and a few of the farm. I love to post the photos our guests take, because it gives us a whole new perspective on the experience we offer. thanks to Teri, I'm glad you had a good time. the pizzas turned out awesome by the way!!!

the ultimate compliment..

2011-06-07T09:48:00.001-07:00

sometimes in the dining room we have people taking pictures of the food. i think it is great, as long as it does not disturb anyone. and one thing i really enjoy is when our photographer/guests share the photos with me. it is always nice to see the plates from the diners perspective, sometimes it even helps us to fix a dish that didn't look as it should have or give us new ideas about presentation. anyways, these are some photos that a recent guest shared with me. they had a really nice time and enjoyed the food very much. so thank you Chad and Beth, for taking the time to write and share with us your experience.

thanks fortessa!

2011-06-07T09:36:00.000-07:00

chef's note: by the time you read this post, the chefs in the city event has occurred and it was awesome! i have some great photos and i'll be adding those soon!
these are a few of the photos that my friends from fortessa hooked us up with. mark poss is the photographer and he takes really nice pictures. They even used our images at the NRA show in chicago last month. Fortessa makes some really cool plates, and I must say it is nice to have them as our friend. Suzanne is always helpful and was even kind enough to donate some china for an upcoming event in DC on June 13, called Chefs in the City, to benefit the cystic fibrosis foundation. Our table will be the showstopper for sure, with our fresh and tasty foods, being displayed on fortessa's fantastic plates. i have a whole disc of these images, and i'll upload more as i get the chance, but i just wanted to get these up right away. Thanks Mark, Suzanne, and the entire Fortessa team!

exclusive preview.......

2011-04-25T17:56:00.000-07:00

canapes

mini vegetables in cocoa barley dirt

chesapeake bay crab dumpling with elderberry vinaigrette

amuse bouche

bocadillo of surryano ham, whole grain mustard, radish greens

asparagus salad

obergood feta cheese, taggiasche olives, purple nettle fritter

giuggiolo, 2010, podere del giuggiolo, italy

sorrel potato gnocchi

button mushrooms, rainbow chard, black truffle cured ikura salmon roe

barrel 27, high on the hog

grilled cuttlefish

crushed fava beans, preserved lemon, puffed squid ink rice

tenuta cocevola, 2009, nero di troia rosato, italy

intermezzo

sorrel ice, candied orange peel, fennel pollen

over the grass spring lamb leg

grilled loin, braised shoulder in barley stew, wild WVA ramps, nepitella

helix by reininger, 2006, pomatia, washington

gigantic lavender macaroon

lavender buttercream, rhubarb custard, elderberry syrup

alma negra, sparkling malbec

friandise

hazelnut chocolate truffles

chefs notes, flying dog dinner, may 20, @patowmackfarm

2011-04-13T16:16:00.000-07:00

reception

fried dumpling of cherry glen chevre, nepitella

crudo of asparagus, surryano ham, bitter lettuce

in heat, tire bite

canape

button mushroom in cocoa barley dirt, sunchoke mulch, elderberry syrup

coffee stout

1st

soft cooked farm egg wot, berbere spiced vegetable stew, injera, preserved meyer lemon

snake dog

2nd

hedgeapple farm beef patty, morel mushrooms, pea shoots, trickling springs buttermilk, sorrel

road dog

3rd

caramel chicken of ayrshire, turnip greens, crispy saffron rice, cilantro

double dog

4th

straciatella custard, fried malt, violet candy, gonzo froth

barrel aged imperial porter

friandise

patowmack farm lavender macaroon

horn dog

an exclusive preview of april's tasting menu, even beverly hasn't seen it yet...

2011-03-28T13:28:00.000-07:00

canapes-

puffed paella rice shooter

miniature vegetables in cocoa barley dirt with Village Winery’s elderberry syrup

amuse bouche-

hedgeapple farm beef marrow toast, american sturgeon caviar, turnip greens

mushroom consomme royale-

porcini custard, morel mushroom, pea shoots

the rare wine co., NV, madeira charleston sercial, portugal

steamed bouchot mussels-

sunchoke puree, sorrell, berbere spiced butter, wild ikura salmon roe

txomin extaniz, 2009, txakoli, spain

ayrshire farm pork duo-

slow roasted shoulder and belly, charred spring onion, taggiasche olive, porchetta

sauce

barrel 27, 2010, high on the hog, california

intermezzo-

extra virgin olive oil sorbet with fennel pollen and meyer lemon

saltimbocca chicken terrine-

surryano ham, toasted sage, wilted spinach, madeira glaze

fabbioli cellars, 2009, tannat, virginia

carrot cake-

cream cheese mousse, walnut ice cream, ginger carrot pearls, rioja syrup

graham beck, NV, brut rose, south africa

friandise-

chocolate almond toffee crunch

we are the goto gluten free bakery and recipe source!

2011-03-26T22:20:00.000-07:00

on may 22, we will host a gluten free cooking class. the class will be based on our own tried and true gluten free recipes and we will follow the class with a dinner, consisting of dishes we prepare together, the menu will include:

parmesan gougere

french onion soup

potato gnocchi

cornbread stuffed chicken

pizza, yes PIZZA

fruit tart

also sharing my best recipes for pancakes, popovers, and brioche bread

check out this recent review of a brunch experience at Patowmack Farm

2011-03-23T06:38:00.000-07:00

http://bocasola.blogspot.com/2011/03/patowmack-farms.html

I got a google alert, late last night, and this is what popped up! I was so excited to read this amazing review, that I had to share it here. I also browsed the other reviews she has written and her blog is really cool. All the best restaurants in DC area, reviewed in an unbiased, noninfluenced fashion. If Tom Sietsema ever leaves the Washington Post, I nominate Julie for the position. She is an artist with words....I've added a link to her website on my blogroll column, so we can all follow her dining adventures.

Fabbioli/North Gate Wine Dinner Menu, March 27

2011-03-18T09:37:00.000-07:00

reception:

fabbioli luna rosa

north gate chardonnay

north gate apple wine

canapes:

arancini-saffron rice fritters with parmesan cheese

pintxos- maple glazed smoked VA bacon with whole grain mustard

north gate viognier

chincoteague oyster stew

grilled pancetta, parsnip, baby spinach

fabbioli chambourcin

tortellini of hedgeapple farm beef

marrrow, braised shortribs, horseradish, rosemary, veal jus

fabbioli tres sorelle

saltimbocca chicken terrine

truffled chicken mousse, surryano ham, sage, arugula, shitake mushroom, chicken glace

fabbioli raspberry merlot

chocolate hazelnut brownie

phyllo wrapper, chocolate sorbet, chocolate hazelnut powder, chocolate anglaise

friandise:

chef’s selection of bite sized sweets

loudoun area chef's collaborative @ tuskies

2011-03-16T14:47:00.001-07:00

Sunday night was another one for the record books! Patrick Dinh hosted a great meal at Tuscarora Mill, and my favorite chefs to work with were on hand to provide a memorable evening to benefit the Loudoun Free Clinic. We had a lot of fun and so did our guests. Here are a few snapshots of our evening...

feedback...

2011-02-16T15:29:00.001-08:00

so today i received an email from a guest who asked me for some help, duplicating something he had while dining with us. specifically an amuse bouche of marinated apple wrapped in surryano ham with pickled mustard seed. requests for recipes and advice are the greatest feedback a chef can receive, and i always offer my best recommendations. if i dont have a recipe, i usually will do one so that i can share the info. i worked with one of the greatest chefs in the world, Ferran Adria, and his philosophy is full disclosure. in elBulli, there are no secrets, every recipe is shared, amongst cooks, chefs, clients, and admirers. this is a philosophy i embrace to the fullest, and if you ever want a recipe from me, you got it! i also mentioned to said guest that if he sends me the picture of what he came up with, i'd happily share it on my blog. the first picture is mine from the james beard house which we will be revisiting in June this year. he also included a photo of some ravioli he made, on his own without my help, and it looked so good i share it also. so thank you Robert, the food looks good! you made my day!

back in the bakery...

2011-02-03T07:56:00.000-08:00

the first three pictures here signify the debut of our new pastry chef, Sarah Hecksteden. With the new year comes new life and we are expecting Sarah to give our dessert menus and bakery offerings a big boost. If you didn't make it in January, here is what you missed. A jonah gold apple dome, with vanilla ice cream and dark caramel sauce. Rosemary lemon pudding tart, caramelized grapefruit, dragee almonds, and wildflower honey sauce. And a chocolate hazelnut napolean, with hazelnut daqcuoise, praline, champagne anglaise and pomegranate sauce. Thanks to Sarah for joining our team, it's going to be a great year. The other pictures here are a few baking and pastry shots of me just playing around...a little brioche for holiday bread baskets, some ciabatta loaves i was especially proud of, and a vegan dessert we had to make on the fly(persimmon, vanilla pear puree, champagne syrup, grapefruit sorbet, orange croquant, ginger candy). So come on in and ask for a dessert degustation, or place a bakery orders for your special occasion celebration. And remember, we are your go to bakery for gluten free breads and cakes etc......

jerusalem artichoke truffles

2011-01-21T12:31:00.000-08:00

so, a dish conceived over 6 years ago finally makes it to the plate. during my stage at elBulli, i scrawled into a moleskin notebook many ideas for dishes that I would prepare when i returned to the states. many of those ideas never made it past the drawing board, but this one, this one is my pride and joy. it actually started out as a different concept, cauliflower disquised in black trumpet powder to appear as a black winter truffle. the knobby appearance and the sweet earthiness of cauliflower, i thought would have been the perfect deception, but the gassiness, of the cauliflower posed a problem. also for some reason, i never seemed to have cauliflower and black trumpets in the kitchen together, so the dish was never served. then over the past few months as trumpets have been in season along with one of my favorite items of late fall/winter, jerusalem artichokes/sunchokes (the name which can be discussed in a separate blog or researched on your own via a trip to wikipedia, or ask my buddy Steve Musolf, he has an interesting story about how it was named involving a "little baby Jesus" and the miracle of birth) we started looking at the shapes and the flavors and textures of both items together. An aha! moment occured and we've been serving the truffle dish like this ever since. the presentation and flavors are meant to evoke the excitement and pleasure of finding and digging your own fresh truffles in the Perigord region of France. This is one of those "conceptual" dishes. I received the ultimate compliment when one of our gracious guests exclaimed "This tastes like dirt, in a good way if you know what I mean" I do know what you mean, it is exactly what we were going for.

the dancing machine...

2010-12-19T09:11:00.000-08:00

what a great year!! here is keith celebrating our success, by dancing with six girls all at once, that's one heck of a fist pump dude!! we were at the capitol food fight in dc, serving up some injera and doro wot, ballsy move considering that some of the best ethiopian restaurants outside of addis ababa are right here in dc. but my wife says my ethiopian cooking is really good so i know we do it right. it also raised a question that night. someone asked me if we were an ethiopian restaurant, obviously no, but her response was, "well then why are you serving ethiopian food" I thought for a moment, and ultimately i know why, I cook what tastes good. America is a melting pot and our cuisine reflects that. Why, if I cook an italian styled dish, nobody would blink an eye, so what is the difference. and in the end, i am an american chef, from virginia, and I cook with an international style based on experience and inspiration. our new years menu is going to be ready soon, and I have a culinary journey planned for the 2011 course tasting menu. We recently were honored to be named Restaurant of the Year by Sante Magazine. www.santemagazine.com it was my first trip to the west coast and we had an awesome time in napa. it was too quick of a trip, though, my only food experiences were a chicago style dog at the airport during my layover, an awesome dinner at the slanted door, awesome!!, a crab dinner down at fisherman's wharf, an in and out burger(not that great, i dont get all the hype), a great lunch featuring fruits and veg from the mondavi garden, and a late night bouchon meal, really good. it was nice to visit san francisco and napa, but you probably wont catch me in cali ever again, unless i have private jet or one way in first class. that is a long, uncomfortable flight, and SW air is huurting, just my opinion. so anyways, happy holidays!! keep an eye out for the dancing machine that is keith ahern at your local discoteca, he turns 21 next month, uh oh!

a new radish dish, rue, and willy joe neckbone

2010-10-28T11:22:00.000-07:00

A few pics of whats been going on in my restaurant kitchen and in my home kitchen..... A new radish dish came to life Sunday, a spontaneous invention. I love radishes and I've never been able to find a way to share that with my guests. Radishes always seem to end up shaved on a plate as a garnish to something bigger and better. But the recent delivery from my friends at TOG(tuscarora organic growers) included several different varieties, shunkyo, daikon, and french breakfast to be specific, and that inspired me to elevate these radishes to the status of, bigger and better on their own. Soo made some kimchee with the daikon, the shunkyo is lightly salted and rolled, and the french breakfast are simply cut on a bias so they stand up not quite straight, garnished with fried bread, parsley, marigold flower, basil, lemongrass apple juice, and apple consomme poured tableside. The final product was a stunning presentation, with great texture, flavor, range, and balance. I was quite happy with it. We will be serving variations of this dish throughout November, or as long as the radishes cooperate. Rue is a funny herb, for different reasons. I've been told it's inedible and causes rashes. Yet it is commonly used in African, Middle Eastern, and Italian cuisines. And Thomas Keller used to say if you are cooking onions, you must have rue. In Ethiopian cuisine, a fresh farmers cheese called aiyb is made to accompany the spicy dishes served alongside it. We like to make it in the traditional way and infuse it with rue which grows very well in our area, my wife's family keeps several pots of it on the balcony. When I was working at McCrady's, a very long time ago, my friend and coworker Steven Musolf (a great chef by the way) told me a story of how his uncle used a phrase to describe the improvisational repair or the creation of something you might need from other items. I know it sounds confusing, but it makes more sense when i can illustrate it here in this picture. I had to "willy joe neckbone" this strainer using aluminum foil, a knife, and a saucepot, because i realized only after the crab stock was ready, that i don't have a strainer in my new apt. Thanks Steve, that one always stuck with me.

patowmack farm autumn blend

2010-10-12T07:51:00.000-07:00

So the month of October is bringing lots of changes. Our patowmack farm autumn blend is in theory, just a mixed green salad. i thought it was kind of hack to serve a mixed green salad when i first came here, but every great restaurant does. forgive me, i do not have any photos of our autumn blend here but that is not the point. remember it's just a mixed greens salad, or is it? depending on the time of year, the quality of greens varies and the sources vary as well. in spring we have our own lettuces and herbs aplenty. in the summer i like to serve another local gardeners greens, who has a bit more temperature control than we have. in the fall, we have greens growing again, and some herbs still. right now the salad is red oak, deers tongue, sometimes arugula, tarragon, frisee, red romaine, and chives, and sometimes basil, and/or nepitella. i never dress the greens with the acid element of the dressing, only extra virgin olive oil, spanish olive oil to be specific, i always prefer spanish olive oil's fruity flavor over other olive oil's bitter green taste. maldon sea salt, fresh cracked black pepper, aged balsamic vinegar. that's all. other than that salad we have alot of other fun stuff going on, wild mushrooms and cheese pumpkins. Shortribs are back, I've been serving kitfo, an ethiopian beef tartare. i'll be heading to napa valley, in november to accept the sante award for restaurant of the year, as well as a regional wine award and one for spirits too. ive never been to the west coast, so i'm looking forward to that. until next time, here are some photos of life in our kitchen and a couple from my meles, the traditional party thrown for us by our friends and family, after the wedding.

good times...

2010-08-22T09:24:00.000-07:00

The last month has been crazy busy...What a good feeling. But we still managed to get a couple of my friends into the kitchen here at Patowmack for two guest chef dinners. First up was Nathan Thurston, chef de cuisine of The Ocean Room, the signature restaurant at The Sanctuary Resort on Kiawah Island, SC. People really loved the food and I must say, that tomato salad was bangin! I definitely ate a few salads with the green garlic buttermilk dressing that was left over. Thanks Nate! It was fun, I'll see you next time I'm in Charleston. Then my buddy Andrew Little, executive chef of The Sheppard Mansion in Hanover, PA came down and served up some Sheppard Mansion Farm Scotch Highland Beef tongue. That was incredible!! And he also brought all of his own tomatoes for his salad, very nice! Thanks to those two chefs's for putting on a show, and letting our guest's taste some new dishes. And we even did a whiskey dinner with Catoctin Creek Distillery. We paired food with their roundstone rye, mosby's spirit, and watershed gin, all crafted into specialty cocktails by our mixologist extraordinaire. It was a unique experience pairing food with liqour, but ultimately I settled on a few ideas to roll with. Cedar grilled prawns, sweet corn soup, roasted duck with puffed barley, and they all seemed to work really well. And a new dessert was born out of our creative process for that dinner. The tomato curd tartlet, with juniper tomato confit, and blackberries in lemon syrup is a perfect dessert for this time of year, what with all the tomatoes we are growing!! I don't have any pictures of the food that night, but Scott from CCD took a bunch and if you check them out on facebook, they are looking pretty good. The chanterelles look beautiful, and the ham we made a few months back from ayrshire farm pork butts looks really good. Next month is really special, because I'll be getting married, lililililililililililililililillililil! I'm a very lucky guy! I'll take pictures, ya'll are gonna want to see the most amazing wedding ever!

online reviews.....

2010-07-29T12:02:00.000-07:00

Before I begin this epic tale of "online reviewer" woe, let me preface it by saying that I believe in the freedom of speech, and I encourage anyone who wishes to post an online review of Patowmack Farm to do so, whether positive or negative. We value the feedback. Recently we had the great pleasure to serve a table of 8, our tapas inspired menu on a busy Thursday night. (thanks to all of our loyal patrons!) There were a few missteps, we are humble enough to recognize that. And to top it off our computers crashed at the end of the night, delaying this party for about 30 minutes while we attempted to solve the problem. Needless to say they were not happy. So one of the guests decided to write an online review on a few popular websites, Yelp, Urban Spoon, Gayot, and even added the review to the Washingtonian reader reviews section. I was upset about the first review, mainly because we had not met their expectations, and had most likely turned them completely off from what we do here. And I had the sneaking suspicion that this was the type of person to go out of their way to bad-mouth us at any opportunity. I was right, and this same review keeps popping up and has even given potential guests reason for concern. Part of our dismay also is that this group NEVER gave us an opportunity to fix the situation. We were completely oblivious to their anger, except for the part about the check delay. Had we known, we would have done everything possible, to correct the problem, up to and including a full refund, in hopes of a return visit to give us another shot. We pride ourselves on providing an excellent dining experience. We work this land with a passion and care, that is evident in every dish, and in every step of service. We are proud of what we have accomplished thus far, and vow not to become complacent in our mission. So with all that being said, I offer you this: my suggested rules of etiquette when posting an online restaurant review.

1. Stick to the facts! By adding personal insults and using bad language, you only discredit yourself and said review.

2. Leave the schtick to the professional writers. Your lackluster attempt at humorous quips, generally do nothing more than add to the invalidity of your review.

3. Don't be so angry. We did nothing to personally insult you. We did our best to accommodate you, and if you were not happy, we apologize. Nobody is perfect.

4. Be accurate. If you are using a rating such as 1-5 stars in four different categories, and the average of your ratings is actually 3, then don't award us 1 star overall, that is just poor mathematics.

5. Be considerate. We did not steal from you, maybe you didn't enjoy yourself, again, we apologize, but we did nothing to intentionally make you hate us. By starting a campaign to bad mouth our business, you are attacking a small local restaurant, which is a benefit to the economy and the community. We contribute in a lot of ways.

6. Don't overdo it! By carpetbombing every website and reader reviews section, it can appear that you have some other agenda, or personal issues.

7. Post your reviews freely, but not with the intent to harm or steer business away, allow the public to form it's own opinion.

8. Be responsible! Your vicious rants might border on slander or libel which happen to be illegal.

That's all, Thanks Again, Be Safe and have fun reviewing your favorite and not so favorite restaurants online.

Jose Andres

2010-07-22T21:56:00.000-07:00

Merry Christmas!!!

2010-07-08T20:43:00.000-07:00

If you haven't noticed, there is a green theme going on in our menus lately. Then I dug up a patch of red thumb fingerling potatoes. Then we came back to work today, from our holiday weekend(we were closed this thursday, sorry), and I had a palette full of ninth pans and cambros to unwrap!! Oh yes, that is a great thing for a chef. Green tomatoes, garlic whips, zucchini, basil, cucumbers, truffles, wineberries, blueberries, and wild blackberries abound. And Soo finally got a tamis. Merry July Christmas!!

Jamming in the name of the lord...

2010-06-29T07:00:00.000-07:00

As I anticipate the 4 bushels of blueberries, that I know could appear in my kitchen any day now, I have been reflecting on the ideas of preservation. Why, how, when, and what are common questions. In my opinion, preservation is not only a means to preserve an overabundance of food. Nowadays it is a practice in preserving tradition and history. It is also used as a way to present different textures, highlight the development of flavors, and showcase the artisanal craftsmanship of our kitchen culture. In other words, we do not preserve out of necessity any more. It is a choice we make. Because I love meyer lemons, wild ramps, and pork fat so much, I order large quantities of these items when they are available so that I may utilize them later in the year when they have become dried, cured, pickled, and/or fermented. We love to dry fruits and veggies, to create new textural elements on dishes that might seem simple in description, but when you taste it, you understand. The ingredients POP. I love it when a guest describes that popping sensation they experience, when eating our food. That is the idea, every dish should be experienced this way, whether it is an alacarte order or a 10 course tasting menu. Now I'm getting off subject... Let's revisit the whole popping thing another day. Anyways, even though we/chefs use traditional preservation methods in different ways now, sometimes we are faced with the task of preserving things that we have way too much of. So now we return to the blueberries. It will happen, I have the luxury of working on a farm. There will be hundreds of pounds of blueberries this year, and as long as we can get them before the birds and the deer, I will need to preserve them. We are planning a whole day if not two, three, or four, of jamming. And I'm not talking about the bob marley song...

Back on the Blog......

2010-04-29T10:15:00.000-07:00

So, Ive been neglecting my blog, I know. That is a good thing though. It means that I am too busy in the restaurant, and sometimes I can't even stop to pull out my camera. When I get an incredible order of our local delicacy, shad roe, I have to get it cleaned up right away, scrape the roe, set it into planks and thin slice the Edwards VA bacon to get it wrapped up super fast for a short stay in one of our coolers. Only after I processed it all did I realize, I should probably share this with the people who won't get the chance to try this dish, because shad roe season is so short and limited. It's here today, gone tomorrow! We have been making some sausages, lately. Charcuterie is so much fun to make and even more fun to eat. We started with a few basic varieties of salami, chorizo, and saucisson. And we've still got some lardo hanging, an Ayrshire Farm ham, and some guanciale, made with Fields of Athenry Pork Jowls. Making injera has been one of my interests over the last year, and finally I can say I've nailed it. I still remember the Ethiopian lady looking at me like I was crazy when I told her I needed a bag of teff, because I was going to make injera. "WHO's gonna make injera?" she asked me. Easter was a great day, we even made some peeps, that we nested in gold caramel, and the kid's loved it. Another dish I am especially proud of is our medley of olives in dill. It's coming off the menu this month so, farewell!

Alaskan King Crab and Florida Spiny Lobster

2010-04-06T09:59:00.000-07:00

as winter came to a close, i wanted to go out with a shellfish bang. i'm crazy about crab, and lobster, so to get these live kings from alaska was a treat. not too many people have the opportunity to work with the live crab, and it proved to be a learning experience for us as well. steaming is definitely a better technique than boiling. the sweet flavor of the meat, and the potent broth the shells made really blew my mind. the florida spiny lobster really brings back memories for me. i spent a couple summers in florida as a teenager where my aunt and uncle took us to the key's for lobster season. they scuba dove, and i free dove to catch the elusive creatures. we were fortunate to have the experience and know how, in order to fill our coolers every day during the short recreational season. i remember taking our fresh catch to a restaurant that cooked it up for us and served it with a few sides. i remember spaghetti with garlic butter being the perfect compliment to the sweet firm lobster meat. my lobster diving career was cut short when a 12 foot hammerhead shark joined me for a swim one day, so now I'll leave the lobstering to the pros, like Gary's Seafood, who sends them to me alive when they are in season. I always offer the freshest seafood available, and you can be sure when it comes to shellfish, they were most likely alive the day you order it at Patowmack Farm, which in my book is the only way to do it.

James Beard Foundation Dinner

2010-03-02T14:17:00.001-08:00

We recently cooked a Virginia Farm to Table Dinner at the James Beard House in NYC. It was an honor to be invited, and I was very proud to represent our region's finest products, and Patowmack Farm's organic cuisine. It has always been my goal to bring our restaurant to the forefront of restaurants nationwide, and to set an example of what it really means to be "farm to table". Beverly pioneered this vision over 10 years ago and only now are people starting to catch on. This dinner gave me an opportunity to remind people what we have going on in this area of the country, and immediately upon my return, we raised over 10,000$ with the help of 5 local chefs, 5 local wines, and 5 local farms. Many people might say we have the potential to be the next Napa Valley, an opinion that I agree with and will continue to promote, tirelessly.

James Beard Foundation Dinner - Promotional Video from InnovationG on Vimeo.

The $10,000 dinner!

2010-02-06T07:47:00.000-08:00

It all started with an idea...

Beverly mentioned to me when I first arrived here one year ago that she has always wanted to get a group of local chefs together, mainly to form a collaborative that would symbolize and support what we all believe in, a community of local restaurants, local farms, local wineries, and local business and people. In November, I met with Patrick Dinh and Aaron McCloud, at Patowmack Farm. I cooked dinner-pizzas, bulgogi, pork belly, and all the fixings of a korean bbq. We had some wine and we talked about how we could make this idea become a reality. We decided that a charitable event, a 5 course dinner, with 5 different chefs would be the best way to bring everyone together. We agreed on a date, and set the plan in motion. Jan 28th it would be. We created a list of chefs, wineries, and farms that we wanted to involve, some of them without their initial approval, and began to work on menu ideas. 5 chefs, 5 farms, 5 wineries, and of course our service staff made up of volunteers from each of the restaurants. Everyone, involved would be donating their time and products to benefit this dinner, which we would be charging 150$ for. Thats a lot of money in this economic climate, but we felt that we could book it, seeing as 100% of the proceeds would be going to charity. That's right 100%!!! We expected to have at least 60 people, which would be a donation of $9000, pretty good idea i must say. We ended up raising $8850 that night. Then one of our guests said she felt like 9000 was a better number so she offered an extra 150$ Then even a week later, one of our regular guests, sent us a thank you letter, along with a check for $1000. Whoa!!! They felt that 10,000 was a better number. So there you have it, a $10,000 dinner, which we donated to Loudoun Interfaith Relief. Thank you to everyone involved, Chef Mark Marocco of Magnolias at the Mill, Chef Christopher Carey of The Wine Kitchen, Chef Patrick Dinh of Tuscarora Mill, Chef Aaron McCloud of Vintage 50/51, Fabbioli Cellars(Doug F and Doug C), Willowcroft Farm Vineyards(Lew and Amanda), Corcoran Vineyards(Jim and Lori), Sunset Hills Vineyard(Nate), Loudoun Valley Vineyards(Bree Ann and Cameron), Everona Dairy, Ayrshire Farm(Susie), Endless Summer Harvest, Fields of Athenry(Elaine), the Olivera Music Group(kept it jamming all night), all the service staff volunteers, all the kitchen help volunteers, Flavor Magazine, and Beverly for inspiring and hosting such a great event! With this dinner as our foundation, we are looking at dates for future events. We will be sure to announce it soon!!!

James Beard House

2010-01-27T15:07:00.000-08:00

Last weekend was a whirlwind. We cooked a Virginia Farm to Table dinner at the James Beard House. As a young cook I once wrote an essay for my chef, detailing what it meant to me to cook at the Beard House. The winner of the essay contest was going to accompany him to NYC and have a great weekend of cooking at the event and some serious dining out. I did not win that contest but I still made it to the Beard House, about 10 years later, as a guest chef representing The Restaurant at Patowmack Farm. And we definitely had a NYC weekend!!

happy new year!!!!!!!!!!

2010-01-13T18:21:00.000-08:00

For everyone who couldn't make it, here are some pictures of our new years dinner. I did get some great pictures of prep, the first few courses, and dessert wave, but somehow in the middle i had to keep the camera in my pocket. Thanks to the 55 people who came out for my 2thousand10 course tasting menu. It was fun doing El Bulli's golden egg again. And the hoppin john maki roll was super hot. After service, I drank champagne with my girlfriend until we caught a flight to Jamaica, at 6 am. What a year!!! See you at the Beard House, watch out now!!

a glimpse at my new years menu, 2010

2009-12-13T14:58:00.000-08:00

What a weekend!!

2009-12-08T10:40:00.000-08:00

So my friend Kyle came to visit this past weekend. He is the chef at Circa 1922 in Wilmington, NC. He is also the creator and protaganist of the famed cooking blog "Cooking With a Nobody". It was a great reunion for two old friends! This was the guy who introduced to the wonderful butter substitute whirl. I havent used that stuff since, but it sure tasted good back then. This week his connection, Tom from Motts Seafood sent us up some Carolina black bass and some fresh carolina shrimp. And he was generous enough to offer it as a sample of what I can expect from them as we develop more business together. Kyle also brought his super pro Canon EOS camera. I always wondered how he takes such good pictures. It was a pleasure to have him up here, I just wish the weather would have cooperated. Saturdays snow storm led to a few cancellations and ultimately the cancellation of dinnner service all together. All was not lost, we held a cakes cooking class in the morning. Soo led a fantastic demonstration of how to make a Yule Log. Everyone was very hands on, which makes it so much fun, and they all got their very own yule log to take home. One last note, check us out for new years eve. I have an amazing menu planned, I will be unveiling it later tonight via this blog, fb and twitter(@chapeaulong). We will be sure to post it right away on our website too !!!

Ayrshire Farm Fresh Ham

2009-11-23T10:40:00.000-08:00

For Thanksgiving I've chosen to serve Turkey and Ham. In my family we always have ham at special occassions, so I wanted to share that tradition with our guests. I started with this fresh ham from Ayrshire Farm. It was about 24 pounds. My goal was to make it taste just like the baked ham you get from the store, except way better. So I knew I would need to cure it. Dry cure or wet? Thats the question, So I spoke with my buddy Kyle, of "Cooking with A Nobody" fame. We decided that a wet cure or a brine would definitely be the way to go. But "how do I make it that pinkish ham color that honeybaked ham does so well" We tossed some ideas around, discussing sodium nitrate and nitrite, and it's benefits and detriments. I don't keep saltpeter around my kitchen so I decided on this idea. I would make the brine a little less salty, so I could leave the pork in longer, and I would toss a chopped beet into the brine to help boost the pink tinged hams that I wanted to replicate. So I boned the ham and tied up the "hams", gave them the spice rub you see here, too many to list, and after my brine (ratio to follow, I left my recipe book at work) cooled down dropped them in. Yesterday I tasted one, and I really hit the nail on the head with this one. It still needed a little more time so I left them in for one more day. Anybody who comes for Thanksgiving, forget about the turkey, order the HAM!!!

here is the menu!!!

2009-11-17T15:44:00.000-08:00

bouchot mussels in escabeche

mini pizza bianca

surryano ham, vintage VA apples, coriander

espresso of pumpkin

cannelloni of cherry glen chevre

shrimp al ajillo

hay smoked potato gnochhi

wood grilled rappahannock oysters

ayrshire farm veal loin

white chocolate financier

sour orange pate

basil snaps

one word! pizzapizzapizza

2009-11-11T15:29:00.000-08:00

ok thats actually three, but the point is, I like pizza!

Spiny lobster pt 2

2009-11-05T07:07:00.001-08:00

So the first weekend of Spiny Lobster season here at Patowmack farm went well. We sold out of 20 orders very quickly and everybody loved it. Mission accomplished, right? Almost. Although I enjoyed the dish, California Spiny Lobster - lemongrass braised pork fatback, mirepoix vegetables, dungeness crab bisque , I know it can be better. I was happy with the temperature we were able to serve it at. I refuse to serve room temperature lobster, which is what I get when I order butter poached lobster at most fancy restaurants. So with the aid of some old school sous vide, aka plastic wrap, we were able to warm it up perfectly, in a water bath. I am obsessed with temperatures, sometimes to a fault. Some people say that you cant serve a rested piece of meat hot or seafood too hot because then it is overcooked or the juices run out of it. I agree to a certain point but I still believe that you can get it hotter than room temperature before you serve it. One of my most memorable meals, Cafe Bouloud NYC, many years ago, I was served a dish that still affects the way I serve food today. It was veal tongue, with crispy polenta. Very simple, but the thing that stood out to me was the temperature. The polenta was PIPING hot, the veal was PIPING hot. Granted it was a braised piece of meat, but thats beside the point. The dish was hot! Also we were served a hotpot of black sea bass, and when the lid was lifted the steam escaped with an aroma so fragrant with coconut and lemongrass. It's like when you open the pizza box and take a bite even though you know you are going to burn the roof of your mouth, but you do it anyways. That is because hot food is good! What does all this have to do with lobster? It's because I want to make sure people get hot food in my restaurant, and lobster is one of those sensitive things that becomes tough when it's heated too much or too fast. Steam is also a vehicle for aromas, I'll save that for another post though...I'll be serving the California spiny lobster from time to time, so if you have never tried it, I encourage you to do so, you will never look at Maine Lobster the same.

California Spiny Lobsters Part 1

2009-10-23T21:22:00.000-07:00

Let me start by saying, spiny lobster is in my top 5 list of seafood products in the world. When I received these lobsters, shipped live, from California, I felt a great deal of responsibility had been laid upon me. My mind races in the presence of spiny lobster. I have to make it perfect, and I will. I really began to think about temperature today. Serve it too hot, and you ruin the texture, serve it too cold, and you look like a fool. Serve it raw? I know how to do it right, but I am not so sure people would understand. Very complicated. Can I serve this with some pork fat? Lemongrass? Anyways, I am so happy to be able to share this product with our guests, and I'll continue this post until I've explored every aspect of my inspiration!

Carme Ruscalleda, Sant Pau

2009-10-20T13:58:00.000-07:00

I just added a link to the blog. www.ruscalleda.com Anyone who reads this blog will love this website. It is available in english, as well as catalan and spanish. Sant Pau is my favorite restaurant in the world! I actually gave up a chance to work here for the chance to work in El Bulli. It might have been a great career decision, but I will never know! However, I did make the time to eat here, while I was working at El Bulli, and the meal I had was incredible. Carme Ruscalleda is one of the best chefs in the world, yet I have never heard of her. The only way I knew about Sant Pau was by doing some of my own research, preparing for my culinary pilgrimage to Spain. A michelin guide rated, 3 star restaurant, one of only six in Spain at the moment, Sant Pau represents all that inspires me. A classical foundation of cooking technique, modern artistic interpretation and presentation, local loyalty to culture and tradition, and incredible passion for the food and dining experience combined.

Patowmack Farm Bakery

2009-10-13T09:55:00.000-07:00

We've been baking a lot of stuff lately. Cookies, pies, cakes, and breads. It's an interesting venture, organizing oven space and mise en place. But it is so much fun, and I really enjoy perfecting the recipes we use. One fun idea I recently tried was the addition of melted vanilla ice cream to our pies, instead of evaporated milk. It works, so try it!

Surryano Ham

2009-10-12T09:23:00.000-07:00

I have a feeling, I'm a little late to this party. But I recently discovered this wonderful ham. It is produced in Surry, VA. Dry cured in the style of spanish Serrano ham, then hickory smoked, and aged for over 400 days. Produced only from the rare Six Spotted Berkshire pigs, raised naturally and slaughtered under humane conditions, this ham represents my cooking style perfectly. Right now, I am serving it with a soft cooked farm egg, garnished with some olive oil toasted spaghetti and garden herbs, with plenty of sorrell and mint. I admit the name is a little cheesy, but this ham is awesome.

Making pasta is so much fun!!

2009-10-05T10:23:00.000-07:00

I conducted a pasta class on Saturday, and we had a blast! I knew it would be a fun class, but it even exceeded my expectations. I actually forgot that we had a super busy saturday night to prepare for and we went a little longer than the alotted 3 hours. Everyone was very hands on and wanted to participate, and they did a great job. Folding the tortellini can be a little difficult to master, but everyone caught on very fast. We made gnocchi, tortellini, ravioli, and tagliolini. And with those pastas we had a great lunch of pumpkin ravioli with brown butter, sage and lemon zest. tortellini of brie with red wine butter glaze. hay smoked potato gnocchi toasted in olive oil and served with VA dry cured ham. and tagliolini with idiazabal cheese, and white truffle oil. I can't wait for our next class!!

Pasta Class, This Saturday!!!

2009-09-28T12:56:00.000-07:00

This Saturday, October 3rd, I will be conducting a Fresh Pasta Cooking Class. We will make our pasta from scratch, and create several different shapes, including ravioli, tortellini, and gnocchi. Please call 540-822-9017, asap, to reserve your spot, this class is filling up quickly.

My secret fig tree and some of our baked goods.

2009-09-28T12:28:00.000-07:00

Here are some pix of my secret fig tree in Leesburg. I usually go pick every wednesday, and the tree is always full of super ripe figs. They are the common fig variety found in this area, also known as brown turkish figs. Beverly recently told me that we had figs all over the menu, "I know, its because I am proud of my figs!" Thanks to my friend Dr. Mary Haberl for allowing me access to this incredible tree! Our bakery has been busy lately with bread orders and cakes. In these pictures are a chocolate fantasy cake, a fruit tart, and a small wedding themed cake. We will be offerinfg some baked goods for the Waterford Fair, this weekend!

I can't believe Summer is almost over.

2009-09-07T07:36:00.000-07:00

I knew summer was almost over when they brought a huge load of pumpkins and winter squash down to the kitchen. It didn't feel right, having to decide whether I should serve chilled tomato gazpacho, made with our tomatoes or pumpkin cappucino, made with our pumpkins. I took a trip over to Willowcroft Winery, and tasted some of their wines, actually all of them. They produce 17 wines right now. And I really enjoyed several of them. My favorite is the Cold Steel Chardonnay, and I discovered the Traminette as a fascinating wine. One of the oldest wineries in Loudoun County, their vines are gnarly and impressive. Thanks to Lou and Amanda for showing me around.

Luxurious ingredients!

2009-09-07T07:06:00.000-07:00

Fresh wasabi for the new carpaccio dish, matsutake mushrooms were served alongside veal with huckleberries, and summer truffles from italy. These truffles were the most aromatic summer truffles I've ever had. We can afford to work with these expensive ingredients only if we can utilize other ingredients to their maximum potential. Pork bones, for stock, pork fat for either cured lardo, or cooking fat, scraps for dumplings, etc.........And the same goes for all of the meats, and fish products. And even we must utilize the vegetable scraps, but what cannot be used is always added to our compost bin. It is the cycle of life here on the farm.

wow, the produce is so plentiful, I have no room to prep!

2009-08-10T11:24:00.001-07:00

We are at the height of our growing season, and about 85-95 % of the vegetables and fruits on the menu are coming from our farm. We are so proud to share these products with our guests and they really enjoy the fact that this stuff is 100% ORGANIC! I have so many tomatoes right now I feel like forrest gump talking about shrimp. Tomato water, tomato sauce, tomato paste, tomato sorbet, tomato salad, stewed tomato, dried tomato..............................The ground cherries, pictured on top of the menu and in my hand with the bush in the background, are new to me and they are a tomatillo of sorts, when they fall of the branch is when you eat them, and they have a sweet flavor, not unlike a pineapple. We are replanting some of our beds, as I am almost out of squash and zucchini, and we decided to let our chickens do some pest control!

summertime, and the livin's easy....

2009-08-07T20:34:00.000-07:00

Patowmack Farm - The Bakery is officially open!!! We can always accommodate your special requests as shown here in this gluten free, dairy free birthday cake. Attention to detail is our priority, and we are proud to serve you only the finest organic cakes and baked goods! Thanks to Soo Han, our newest team member, I am excited to have her here as our Pastry Chef, and I look forward to collaborating on the savory side as well as the sweets. I recently participated in the Food and Water Watch's Chef Rally for Sustainable Seafood. Since we support this cause it was an honor to be present at their rally. I just hope the bass I'm catching in my lake are sustainable.

Cooking it up with Misha, and Nikki Giovanni

2009-07-22T17:24:00.000-07:00

I recently filmed an upcoming episode of "Cooking Up a Better Life with Misha" The other guest on my show was Nikki Giovanni, an acclaimed poet and civil rights activist. Being familiar with her poetry, it was an honor to cook for her and hang out during the taping. The show, Cooking Up a Better Life with Misha, is a new show, and they are looking to go national. That means we should all watch it, or at least TIVO it. It airs locally at 530am, Saturday mornings. My episode hasn't aired yet, I'll let you know when, bit here are some picsfrom our day of filming, it was a lot of fun!!!

Berries Galore!!

2009-07-09T19:39:00.000-07:00

It all started with the Mulberry Tree.....

Now the blueberries are keeping us very busy as bushel after bushel is harvested. Beverly taught us her tried and true Blueberry Lime Jam technique. The wild wine berries are now plentiful enough around the farm that we have added them to the menu. These wild berries are new to me, and I love them. They are so shiny, smooth and tasty. And today the first few blackberries have ripened beautifully. It is an amazing time up here, we have so many great fruits and vegetables right now. Have I mentioned how lucky we are!

The Ocean Room Guest Chef Series "pt 2"

2009-06-29T07:38:00.001-07:00

Thursday night, I was in Charleston, cooking with Chef Nathan Thurston. We prepared a five course meal reflective of the summer season. The dinner went off without a hitch, and I had a great time!. We were very busy so the camera was in my pocket most of the time but I managed to get a few behind the scenes pix. Considering the company I was in, former guest chefs being Charlie Trotter and Sean Brock, with Mike Lata cooking next week, it was a great honor to cook there. Thanks to all my friends at Kiawah: Jacob, Nathan, Robert, and all the cooks at The Ocean Room. Your hospitality is unmatched and I am proud to be associated with such a professional team.

Dinner with some friends!

2009-06-29T07:31:00.000-07:00

Wednesday night I had the pleasure of dining at The Ocean Room. Chef Nathan Thurston really puts out some good food and Jacob has an unbelievable wine list. What a great way to nourish myself and prepare for the meal we were to serve on Thursday!!!

Truth be told...

2009-06-17T20:51:00.000-07:00

Jacob Fuhr is the best sommelier in the business. One of the most intuitive people I have ever met, Jacob has taught me everything I know about wine. I have never met someone more passionate or skilled in every element of fine dining. At The Ocean Room, he always ensures his guests' satisfaction. I am very excited for my upcoming dinner, not only for the collaboration of Chef Nathan Thurston and myself, but also for the wine pairings provided by Jacob.

Charleston, Here we come!!!

2009-06-03T17:50:00.000-07:00

On June 25, Patowmack Farm will be participating in the Sanctuary's Guest Chef Series at The Ocean Room. The Ocean Room is the Kiawah Island Golf Resort's premier restaurant. I will be presenting a four course menu alongside Chef Nathan Thurston, of The Ocean Room, accompanied by wine pairings. Please see their website for more details, www.kiawahresort.com I am excited to share some of our local products with my friends down there and I hope at least a few of our local guests here might be able to make it down. Charleston is a beautiful city with great restaurants. It is where I attended Johnson and Wales, and began my culinary career at McCrady's restaurant. I also have a link here on this blog to Chef Thurston's blog that I am sure you will find an interesting read.

A day on Patowmack Farm...

2009-05-27T16:47:00.000-07:00

Look Closer!!!

2009-05-24T20:06:00.000-07:00

On top of this chive blossom is a praying mantis. I thought it was pretty cool, he was so small!

We have two new toys, I am still trying to decide which one I like better, although I'm leaning towards the grill!

2009-05-24T20:01:00.000-07:00

A few more dishes..

2009-05-18T08:52:00.001-07:00

Ayrshire Farm Pork

molasses braised belly, roasted loin, soft grits, fennel confit

Hay Smoked Potato Gnocchi

potato consomme, spring flourish....

Lemon Meringue

lemon curd, blueberry preserves, green tea caramel

I am a lucky guy!

2009-05-18T08:43:00.000-07:00

How many chefs have their own hoophouse in their backyard? Not to mention all the other gardens and beds we are currently tending here at Patowmack. It's a lot of work, but very rewarding, and the food quality is incredible. Many chefs might feel limited by the seasons, I feel inspired!

I told you peas grow fast!

2009-05-18T08:38:00.000-07:00

They are getting out of control here! But I can't wait for the pods. It is nice to have this bed for fresh cuttings that garnish our halibut dish right now.

Atlantic Halibut, Responsibly Harvested!

2009-05-10T19:39:00.000-07:00

This fish came to the docks on Tuesday morning, shipped to me on wednesday morning, served to our guests Wednesday night, Thursday, and Friday... It gets no fresher than that considering the fish wasn't out of the water for 24 hrs when I received it. The most beautiful halibut I have ever seen, I was inspired to set aside some prime cuts for sashimi to pair with our garden's blossoming chives and sorrel.

I love this dish!!

2009-05-04T10:41:00.000-07:00

My favorite dish is shown here in another photo by Tyler. Why don't my pictures ever come out like this? Goat cheese from Cherry Glen Farm, in Boyds, MD., wrapped in an herbed crepe. It's a cannelloni! Here it is garnished with beets and our farm herb salad. On the current menu we serve it with our farm's asparagus instead of beets. It is spring after all, and we can barely keep up with the asparagus. It literally grows before your eyes. I think I will document the growth of one asparagus stalk soon. Should be interesting.... Also check our website out, this recipe is there in my chef's corner.

White Asparagus Soup

2009-05-04T10:35:00.000-07:00

Here is a photo of our white asparagus soup, thanks to Tyler Darden, of VA Living Magazine. So simple, yet luxurious. Asparagus puree in a siphon, chilled ice cold. Garnished with marinated green asparagus from our farm. And wild purple nettle that we pick daily from the hills that surround our kitchen. A little grated almond and there you are.

over the grass lamb, ramps, and ramp mustard

2009-04-27T10:08:00.000-07:00

PEAS GROW FAST!

2009-04-27T10:07:00.001-07:00

spring picking

2009-04-27T09:59:00.000-07:00

here we are, picking sorrel and wild flowers...

To stage or not to stage....

2009-04-27T07:53:00.000-07:00

Let me begin this post with a note to all the knowitalls out there who will undoubtedly criticize my spelling of the word, stager. I spent a year in Spain as a stager, and that is how it is spelled in Spain, so for that reason I spell it the same. I know it is a French word, but for my purposes you will always see it spelled the way I learned it. But anyways........

I started cooking in a pizza place at the mall when I was 13. The minimum wage was 3.35 back then, but that was still better than the 40-50 bucks I made delivering newspapers. Not to mention it was a real pain, going door to door collecting 3.60 a month from my neighbors who never had the money, "Can you come back tomorrow?" Since then I've realized that I would cook for a living. And eventually I came to the conclusion that in order to learn the most I possibly could, I would have to spend some OT, (own time) working in different kitchens. I left a dream job to pursue my education in the culinary world. To be a stager in El Bulli means that you were one of 25 cooks selected out of more than 6000 applications. I have no idea why I was selected, but I do know I sent my resume package unsolicited in the mail 3 times. And I applied online 3 times. While I was there, I met Tomonori, a Japanese guy who applied once a week for 3 years. I was lucky. My stage at El Bulli was an invaluable experience, and to make the sacrifice of working for free was the best decision ever. I learned more than just recipes and techniques. What is very important about staging, is exposure to the daily operations of a variety of restaurants. You can never work for pay at 4 restaurants in one year, not if you want to maintain a good reputation anyways, but you can stage at 10 or more restaurants in one year if you have the time and money to dedicate to your education as a cook. You will never learn everything from one restaurant. But over time, all of your experience comes together, almost like a dish you've created. While in Spain, I also worked in El Raco de Can Fabes as a stager. Can Fabes is like the anti El Bulli. The food is very rustic, but just as elegant and refined. Again, I took a lot away from this experience. Plucking feathered game, deboning 25 # calamarcet, and getting sent home once for laughing, all helped to shape my career. Part of the reason for staging, is to learn from world class chefs that you admire. These names make a resume look really attractive. But you must put as much in as you expect to take.

So, the reason for this post is because I was thinking the other day about the stagers who have come to learn from me and my kitchen. I am still a relatively unknown chef. I have no James Beard awards, or really any accolades to speak of yet. I know that we can teach underexperienced cooks a lot, but how do they know that? They must really trust me. That is a lot of pressure, and sometimes I feel like I need to give them something "cool" to do, so they stay interested. But then I think back to my experience as a stager, and I realize that some of my most valuable lessons were learned while doing some of the most mundane of tasks. Segmenting pomelo, orange, blood orange, lemons and limes every day for a month got old really fast, but if you can show me a chef who can do it faster and more accurate than me now, I'll jump off the Point of Rocks Bridge in January. So I just let our stagers participate in the kitchen as normal cooks and I expect them to perform as if they were being paid. Most people need a little push to maximize their performance, and I've noticed that people in general are way more sensitive to pressure these days. Recently I've been feeling like young hungry cooks don't exist anymore, so it is nice to see cooks who are willing to make these sacrifices and responding to the pressures of life rather than resisting them. Surely there are not as many as when I was coming up, but there are some. These are just some thoughts I thought I would share, because I am very grateful to all the stagers who have helped Patowmack Farm, specifically Jason, Sean, and Katy. I just want to say thank you for all your hard work, it is greatly appreciated. I know that our stagers will learn a lot by spending their OT in my kitchen, but what they actually take away from here is up to them, as well as what they bring.

Nairagi, taggiasche olive, tarragon

2009-04-16T17:58:00.001-07:00

favas, peas, wild viola, morels!!!!

2009-04-16T17:53:00.000-07:00

Big Rockfish

2009-04-13T08:23:00.001-07:00

Chesapeake Bay's finest...

Just a few dishes...

2009-04-13T08:04:00.000-07:00

Easter Sunday

2009-04-13T07:50:00.000-07:00

I told you it was a lot of lamb! Four whole lambs from Over the Grass Farm, in The Plains, VA. This was the best lamb I have ever eaten. We couldn't stop cutting shards of meat off of the roasted bones for the stock. No salt needed! We had a great Easter. We served all day, something we might be doing in the future. Sunday Supper anyone?

The Impossible Chocolate Cake by Pablo Varas

2009-04-06T19:51:00.000-07:00

Imagine a layered cake that you bake in one pan, then add a flan to the same pan, and then imagine that all the layers of this dish would find a new place to set up properly. Hence, the name. I am impressed! Thank you, Pablo!

Open for business!!!

2009-04-06T07:18:00.000-07:00

Yesterday Beverly called me to share the great news. We harvested our first asparagus of the year. YEAH! The rain has been very helpful and the farm is waking up from it's winter reprieve. I will be very busy these upcoming days, with Easter on the horizon. There is going to be a lot of Ayrshire Farm Lamb to deal with!

Good Morning Sunshine!

2009-03-30T07:25:00.000-07:00