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; Costa Olmo A Paola 2007; Belvedere Colonna Vino Nobile di Montepulciano 2006; and Claudio Alario Barbera d’Alba 2006
Dinner
Farm Egg Tortilla with Veal Tongue–Sweetbread Ragù, Fava Beans, and Nepitella
Chilled Buckwheat Noodles with Preserved Winter Radishes, Snow Peas, Sorrel, and Garlic–Mustard Broth
Pairing: Willowcroft Albariño 2010
Chesapeake Bay Crab Biscuit with Hoophouse Greens, Leaves, and Herbs, and Tartar Sauce
Pairing: North Gate Vineyard Chardonnay 2008
Dinich Wat
Ethiopian Stew with New Potatoes, Berbere-Spiced Onion Gravy, Sweet Peas, Farmer Cheese, Rue, and Injera Flatbread
Pairing: Sunset Hills Rosé 2010
Hedgeapple Farm Rib-Eye with Salsify, Creamed Spinach, Baby Carrots and Jus, Green Garlic Salt, and Poached Marrow
Pairing: Fabbioli Cellars Tannat 2009
Yogurt Panna Cotta with Elderberry Gelée, Green Tea Macaron, and Fuzzy Apricot Liqueur
Maple–Cherry Semifreddo with Dark Chocolate Sponge, Smoked Cherry Confit, and Roasted Nut Turrón
Pairing: Tarara Winery Whitie’s D9 2007
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; Costa Olmo A Paola 2007; Belvedere Colonna Vino Nobile di Montepulciano 2006; and Claudio Alario Barbera d’Alba 2006
Dinner
Farm Egg Tortilla with Veal Tongue–Sweetbread Ragù, Fava Beans, and Nepitella
Chilled Buckwheat Noodles with Preserved Winter Radishes, Snow Peas, Sorrel, and Garlic–Mustard Broth
Pairing: Willowcroft Albariño 2010
Chesapeake Bay Crab Biscuit with Hoophouse Greens, Leaves, and Herbs, and Tartar Sauce
Pairing: North Gate Vineyard Chardonnay 2008
Dinich Wat
Ethiopian Stew with New Potatoes, Berbere-Spiced Onion Gravy, Sweet Peas, Farmer Cheese, Rue, and Injera Flatbread
Pairing: Sunset Hills Rosé 2010
Hedgeapple Farm Rib-Eye with Salsify, Creamed Spinach, Baby Carrots and Jus, Green Garlic Salt, and Poached Marrow
Pairing: Fabbioli Cellars Tannat 2009
Yogurt Panna Cotta with Elderberry Gelée, Green Tea Macaron, and Fuzzy Apricot Liqueur
Maple–Cherry Semifreddo with Dark Chocolate Sponge, Smoked Cherry Confit, and Roasted Nut Turrón
Pairing: Tarara Winery Whitie’s D9 2007
