Middleburg Restaurants To Tantalize Taste Buds
During 'Celebrate the Harvest' Weekends

Middleburg Restaurants To Tantalize Taste Buds During 'Celebrate the Harvest' Weekends

During the remaining weekends in November, many of the restaurants in Middleburg will be participating in the first "Celebrate the Harvest" festival, which brings together local fresh and seasonal produce with the area's culinary talents. Restaurants in town are featuring special menus using meats, vegetables, fruits and wines produced in the Piedmont region. Each chef is working with local producers to develop menus that showcase the season's best fare.

Ayrshire Farm in Upperville is supplying meats to many of the restaurants. Back Street Café is serving a Parmesan-Crusted Chicken Salad using Ayrshire chicken pounded thin, coated in bread crumbs and parmesan cheese, pan sautéed and topped with field greens from Endless Summer Harvest that have been tossed in a white balsamic vinegar and lemon vinaigrette. Next door, Mello Out is using a chorizo made especially for them by Ayrshire, paired with Dee Dee Hubbard's duck eggs and cheese from Oak Springs Dairy for a gourmet "breakfast sandwich" (which will be served all day!). Across the street, The French Hound during the firsts weekend is serving Ayrshire short ribs with a potato parsnip puree, baby turnips and carrots, micro greens and a horseradish sauce.

Hidden Horse Tavern is using veal and lamb produced by Ayrshire. The first weekend the restaurant is serving a leg of lamb roasted with garlic and mint and veal rack chops with pancetta and garlic, and the second weekend it is offering an herb-crusted leg of lamb with peanut sauce and oven-roasted veal noisette stuffed with local herbs. Hidden Horse also is offering a first course of local pumpkin soup, sides of local vegetables and a dessert of baked local pears. And make sure you leave room for some of owner Jay Trier's homemade egg nog!

Market Salamander routinely features dishes made with local produce and meats. This weekend, the restaurant is serving Fields of Athenry lamb sausage, Vineyard Nursery herbs, arugula and green tomatoes roasted with an Over the Grass leek mustard on crusty French bread from Lyon Bakery in Washington, D.C. Salamander Pastry Chef Jason Reaves has created two seasonal desserts, including an Apple Spice Cake with a Maple-Walnut Glaze that uses local apples and a Pumpkin-Pecan Tart, which is a pumpkin tart filling using local pumpkins baked into the center of a 6" pecan tart.

Annie's on West Washington is offering homemade chicken salad and chicken soup using chicken from Grandma Honey's Pantry in The Plains and herbs from the Vineyard Nursery and their own garden. In addition, Annie's is serving homemade egg salad using chicken eggs from Cornucopia Farm in Purcellville.

Over at the Goodstone Inn, newly arrived Chef Tarver King is serving local food as much as possible. In addition to procuring lamb from Fields of Athenry in Purcellville, the inn and estate raises its own cows for beef, lamb, chickens and soon pigs for ham and pork. King sometimes can be found in the hen house in the morning collecting eggs from the inn's own chickens, and he and other staff forage for wild foods – including wild garlic, persimmons, water cress, black walnuts, hazelnuts, wood sorrel, and dandelion greens – on the 265 acre property. The staff also attend local farmers' markets and will be joining several Community Supported Agriculture programs next year, so you can be guaranteed you'll have local, fresh and seasonal foods when you visit Goodstone.

Wines from local vineyards – including Chrysalis, Boxwood, Swedenburg, Fabbioli and Linden – will be paired with some menus. Other participating restaurants include The Coach Stop, The Red Fox Inn, Salvia, The Upper Crust, and the Home Farm Store. All menus are subject to change based on availability and supply. Call each restaurant for menus, pricing and reservations

During the remaining weekends in November, many of the restaurants in Middleburg will be participating in the first "Celebrate the Harvest" festival, which brings together local fresh and seasonal produce with the area's culinary talents. Restaurants in town are featuring special menus using meats, vegetables, fruits and wines produced in the Piedmont region. Each chef is working with local producers to develop menus that showcase the season's best fare.

Ayrshire Farm in Upperville is supplying meats to many of the restaurants. Back Street Café is serving a Parmesan-Crusted Chicken Salad using Ayrshire chicken pounded thin, coated in bread crumbs and parmesan cheese, pan sautéed and topped with field greens from Endless Summer Harvest that have been tossed in a white balsamic vinegar and lemon vinaigrette. Next door, Mello Out is using a chorizo made especially for them by Ayrshire, paired with Dee Dee Hubbard's duck eggs and cheese from Oak Springs Dairy for a gourmet "breakfast sandwich" (which will be served all day!). Across the street, The French Hound during the firsts weekend is serving Ayrshire short ribs with a potato parsnip puree, baby turnips and carrots, micro greens and a horseradish sauce.

Hidden Horse Tavern is using veal and lamb produced by Ayrshire. The first weekend the restaurant is serving a leg of lamb roasted with garlic and mint and veal rack chops with pancetta and garlic, and the second weekend it is offering an herb-crusted leg of lamb with peanut sauce and oven-roasted veal noisette stuffed with local herbs. Hidden Horse also is offering a first course of local pumpkin soup, sides of local vegetables and a dessert of baked local pears. And make sure you leave room for some of owner Jay Trier's homemade egg nog!

Market Salamander routinely features dishes made with local produce and meats. This weekend, the restaurant is serving Fields of Athenry lamb sausage, Vineyard Nursery herbs, arugula and green tomatoes roasted with an Over the Grass leek mustard on crusty French bread from Lyon Bakery in Washington, D.C. Salamander Pastry Chef Jason Reaves has created two seasonal desserts, including an Apple Spice Cake with a Maple-Walnut Glaze that uses local apples and a Pumpkin-Pecan Tart, which is a pumpkin tart filling using local pumpkins baked into the center of a 6" pecan tart.

Annie's on West Washington is offering homemade chicken salad and chicken soup using chicken from Grandma Honey's Pantry in The Plains and herbs from the Vineyard Nursery and their own garden. In addition, Annie's is serving homemade egg salad using chicken eggs from Cornucopia Farm in Purcellville.

Over at the Goodstone Inn, newly arrived Chef Tarver King is serving local food as much as possible. In addition to procuring lamb from Fields of Athenry in Purcellville, the inn and estate raises its own cows for beef, lamb, chickens and soon pigs for ham and pork. King sometimes can be found in the hen house in the morning collecting eggs from the inn's own chickens, and he and other staff forage for wild foods – including wild garlic, persimmons, water cress, black walnuts, hazelnuts, wood sorrel, and dandelion greens – on the 265 acre property. The staff also attend local farmers' markets and will be joining several Community Supported Agriculture programs next year, so you can be guaranteed you'll have local, fresh and seasonal foods when you visit Goodstone.

Wines from local vineyards – including Chrysalis, Boxwood, Swedenburg, Fabbioli and Linden – will be paired with some menus. Other participating restaurants include The Coach Stop, The Red Fox Inn, Salvia, The Upper Crust, and the Home Farm Store. All menus are subject to change based on availability and supply. Call each restaurant for menus, pricing and reservations