On the Menu: Virginia Summer Bounty

Christopher Edwards The Restaurant at the Patowmack Farm has been a farm-to-table fine-dining pioneer since its opening in the late 1990s, but the delicate touch of El Bulli–trained executive chef Christopher Edwards takes the concept to the next level. You can get a taste of his hyper-seasonal cooking when Edwards returns to the Beard House tomorrow night. Take a look at the menu below, then click here to make your reservation. Hors d’Oeuvre Pork-Fried Puffed Rice with Farm Egg Mimosa and Charcoal-Grilled Pork Barbecue Chilled Ajo Blanco with Asparagus and Virginia Surryano Ham Swiss Chard Marmalade and Cherry Glen Chèvre Doughnuts Pairings: Silvano Follador Prosecco 2008;

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Recipe: Goat Cheese Crêpes with Herb Salad

Goat cheese crepes Tangy and sweet, these unfussy goat cheese crêpes from chef Christopher Edwards are an excellent dish for a Sunday brunch. His recipe calls for frisée and an herb salad of basil, chives, and tarragon. We think any combination of greens is the perfect accompaniment.

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