What's Cooking

By Keswick Life

Patrick O’Connell, chef and proprietor of the Inn at Little Washington, will be keynote speaker for the exciting preview event for the Heritage Harvest Festival with will be hosted at the Paramount Theater. The program will be followed by a reception featuring samplings of local fare curated by Chef O’Connell. Tastings are prepared by top chefs and producers who will be highlights at the festival.

Patrick O’Connell, a native of Washington DC, is a self-taught chef who pioneered a refined, regional American cuisine in the Virginia countryside. His alliance with local farmers and artisanal producers was an adaptation born of necessity more than 35 years ago when nothing but milk was delivered to the tiny town of “Little” Washington, Va. Long before the farm to table movement had a name, he began cultivating fruitful relationships with his neighbors — many of whom have a strong connection to the land and a heritage of self sufficiency. Selecting The Inn at Little Washington as one of the top ten restaurants in the world. Patricia Wells of the International Herald Tribune hails O’Connell as “a rare chef with a sense of near perfect taste, like a musician with perfect pitch.”

The Inn at Little Washington opened in a former garage in 1978 and has evolved from a simple country inn to an international culinary shrine. Its legend is multi-faceted; some view it as a classic, inspirational American success story — reaffirming that dreams can come true. Others focus on The Inn’s pioneering efforts in the evolution of American cuisine. Preservationists marvel a the positive effects such a place has had on one of America’s few remaining unspoiled, historic small towns. Students of business study The Inn as an unlikely business model and try to analyze what makes it work seemingly against all odds.

O’Connell has been referred to as “the Pope of American Cuisine.” His orientation is different from most chefs today, primarily because he considers himself to be a restaurateur and as the title implies, his goal is to actually restore and heal people — the preparation and presentation of food being but a single element in the process.

Patrick has evolved and refined many of the dishes from his childhood, making them relevant in a new century while keeping their soul intact — building a sort of culinary bridge between past and future. His commitment as an Ambassador of American Cuisine has fueled his involvement in the international association, Relais & Chateaux, where he currently serves as President of Relais & Chateaux North America.On the occasion of The Inn at Little Washington’s 30th Anniversary, O’Connell commissioned a documentary film celebrating the evolution of American culinary pioneers who helped make this transformation possible.

Both O’Connell and The Inn at Little Washington have enjoyed enormous national and international recognition. O’Connell is the author of the best selling cookbook, Patrick O’Connell’s Refined American Cuisine, Governor Mark Warner said “Not since Thomas Jefferson first brought tomatoes to Virginia and the New World has one man created such interest in the culinary arts.” His third, The Inn at Little Washington: A Magnificent Obsession, is a New York Times bestseller tells the story of the Inn’s remarkable 36-year transformation from a rural garage to the sumptuous country house hotel it is today, and will be published in April 2015. O’Connell was asked to cook for Queen Elizabeth at the Governor’s Mansion in Richmond. With Relais & Chateaux he staged a dinner celebrating the coming of age of American Cuisine in Paris and participated along with Alice Waters, Thomas Keller, Daniel Boulud, and Charlie Trotter in the American Food Revolution in Oxford, England. He has made numerous national television and radio appearances including Good Morning America, The Today Show, the CBS Morning Show, the Martha Stewart Show, Top Chef, the Diane Rehm Show, the Charlie Rose Show and is a frequent guest speaker at The Smithsonian Institution and The Culinary Institute of America.

Following his talk, O’Connell will be joined by JOel Salatin of Polyface Farm, Ira Wallace of Southern Exposure Seed Exchange, Amy Goldman, author and heirloom tomato expert, and southern food maven Michael Twitty for a lively panel discussion moderated by David Shields, food historian, about Southern cuisine. 

David S. Shields

David Shields is a Carolina Distinguished Professor at the University of South Carolina, publishes early American cultural history, photographic history, and food studies. He chairs Slow Food’s Ark of Taste for the South, also the Carolina Gold Rice Foundation, whose mission is preserving historic cultivars. His research assisted in recovering Carolina Gold Rice, Sea Island White Flint Corn, the Carolina African Peanut, benne, the rice pea, purple ribbon sugar cane, purple straw wheat, and the Bradford Watermelon. His book, Southern Provisions: on the Creation and Revival of Cuisine appeared in 2015. 2017 will see Culinarians: American Chefs, Caterers, and Restarateurs 1793-1919.

Joel Salatin

Dubbed by TIME Magazine as America’s most famous farmer, Joel Salatin is a farmer, author and tireless local and food choice advocate. His family owns and operates Polyface Farm in Virginia’s Shenandoah Valley, producing salad bar beef, pigaerator pork, pastured poultry and forestry products, serving 6,000 families and 50 restaurants. Author of ten books and sought-after conference speaker around the world, he brings visceral dirt-under-the-fingernails perspectives to a host of topics, ranging from “Working with your Children so they will want to Work with You” to “Developing a White Collar Salary from a Pleasant Life in the Country.” With mischievous humor and hard-hitting analysis of modern food and farm orthodoxy, he brings both conviction and inspiration to business, farm and foodie audiences.

Ira Wallace

Ira Wallace is a worker/owner of the cooperatively managed Southern Exposure Seed Exchange where she coordinates variety selection and seed grower contracts. Southern Exposure offers more than 700 varieties of open-pollinated heirloom and organic seeds selected for flavor and regional adaptability; and helps people control their food supply through sustainable home and market gardening, seed saving and preservation of heirloom varieties. Ira serves on the boards of the Organic Seed Alliance and the Virginia Association for Biological Farming (VABF). She is a member of Acorn Community which farms over 60 acres of certified organic land in Central Virginia, growing seeds, alliums, hay, and conducting variety trials for Southern Exposure. She is also an organizer and founder of the Heritage Harvest Festival at Monticello. southernexposure.com

Michael W. Twitty

Michael W. Twitty is a noted culinary and cultural historian who interprets the experiences of enslaved African Americans through food and its preparation. He was honored by FirstWeFeast.com as one of twenty greatest food bloggers of all time. He has lectured to more than 250 groups including at Yale, Oxford and Carnegie Mellon Universities, Colonial Williamsburg, and the Smithsonian Folklife Festival. His work has been featured in many publication and websites. He has appeared on NPR on a number of occasions and has also served as a judge for the James Beard Awards and is a Smith fellow with the Southern Foodways Alliance. HarperCollins will release Twitty’s first major book in 2016: The Cooking Gene, which traces his ancestry through food from Africa to American and slavery to freedom.

Amy Goldman

Amy Goldman is a gardener, author, artist, philanthropist, and well-known advocate for seed saving and heirloom fruits and vegetables. Her mission is to celebrate and catalogue the magnificent diversity of standard, open-pollinated varieties, and to promote their conservation. Gregory Long, President of the New York Botanical Garden, describes her as “perhaps the world’s premier vegetable gardener.” Goldman’s first three books, illustrated by award-winning photographer Victor Schrager have received many awards. Goldman’s writing has appeared in such publications as Martha Steward Living, the New York Times, Organic Connections, and Organic Gardening. She has been profiled by the New York Times, Washington Post, New York Sun, Organic Style, and Horticulture Magazine. In addition, she has appeared on Martha Steward Living TV and PBS’s The Victory Garden.

Goldman served on the Board of Directors of Seed Savers Exchange for more than ten years, half of that time as Board Chair; she now serves as a special advisor to the organization. She is a Vice Chair of the Board of Managers of the New York Botanical Garden. Goldman was elected Chairman of the Board of Directors of the Center for Jewish History in 2014. She serves as a trustee of both the Lillian Goldman Charitable Trust and the Amy P. Goldman Foundation.

By Keswick Life

After sitting down with these two gentlemen it is obvious to see their passion for not only the drinks they create but the people they create them for. Both of these gentlemen has over 30 years of service in bartending at Keswick and continue to bring smiles and joy to the evening life around them.

These two artisans continue to strive to preserve the old-time charm of Keswick and blend it in with the new style and air that is floating around this Charlottesville haven. As a team Arnold and Ernest have many stories to tell about Keswick night life but as any good bartender their lips are sealed when it comes to the wilder events – they let their drinks do the talking!

In interviewing these two drink artists there were three questions we just had to ask them about Keswick life. To start off we just had to know what their favorite bartending experience has been at Keswick.

Arnold and Ernest’s favorite night was Safari Night hosted by Mr. Larry Tharpe. They loved the decorations and the atmosphere there that evening and seeing all of the guests happy really stood out in their memory.

Secondly, we needed to know what makes bartending at Keswick different from anywhere else in the state of Virginia. Arnold enjoys getting to know Keswick families beyond their favorite drinks. He knows theirs kids, theirs likes and dislikes and enjoys spending time with them at Keswick events. Ernest has enjoyed the fun people he has been able to meet and the joy he brings to the crowd at every party!

And finally, after thirty of bartending at Keswick, we asked this dynamic duo how would  they sum up Keswick bar life!  Arnold and Ernest both describe their 30 years of bartending at Keswick like a big family reunion – stressful, exciting, fun, and at the end of every event you are glad you were able to make it and can’t wait for the next. And who knows, maybe another 30 years of mixing for the newer faces around!

Enjoy a summer cocktail at Villa Crawford….    

VILLA CRAWFORD COCKTAILS

• Pears Nicely: Pear-&-Ginger Infused Vodka, Domaine de Canton, House Marinated Pear Puree, Fresh Lemon Juice, Homemade Cranberry Vanilla Syrup – Garnished with Star Anise.
• Lewis & Clark: Bulleit Bourbon, Local Apple Cider, Fresh Lemon Juice & Gosling’s Ginger Beer. Candied Ginger Garnish.
• A Villa Pendennis: Bluecoat Gin, Apricot Brandy, Cointreau, Cinnamon/Orange Tincture, Fresh Lime Juice, Apricot Syrup. Served over a Peychaud’s Bitters Ice Cube.
• One Night in Jalisco: Ocho Plata Tequila, Poire Eau De Vie, St. Germaine, Fresh Lime Juice, Topped with Champagne. Sprig of Rosemary Garnish.
• Sage Advice: Caol Ila 12yr Scotch, Blackberries, Chamomile Syrup. Sage Leaf Garnish.
• The Green Thumb: Apple/Celery Vodka, House Thyme Sours, Cinnamon Tincture.  Fresh Thyme Garnish.
• Honey Pot: Cane Rum, Barenjager, Fresh OJ & Lime Juice, Honey/Ginger Syrup, Egg White.
• Keswick Manhattan: Templeton Rye, Cocchi Vermouth di Torino, Angostura Bitters, Brandied Cherries.
• Jefferson’s Old Fashioned: Jefferson’s Reserve Bourbon, Sugar, Fee Brothers Bitters, Orange Slice

HENNESSY HOT OR COLD

• Toddy – Hennessy Cognac VSOP, Honey/Ginger Syrup, Fresh Lemon Juice, Hot Water. Lemon Peel Garnish.
• Sidecar – Hennessy Cognac VSOP, Grand Marnier, Fresh Lemon Juice. Served in a Sugar Rimmed Martini Glass.
• Lairds Alexander: Lairds Apple Brandy, Crème de Cocoa, Cream, Virginia Maple Syrup & Cider. Shaved Nutmeg Garnish.
• Keswick Kick: Solerno Blood Orange Liquor, Amerula, Tia Maria, Licor 43 & Espresso Served Up.
• Full Cry Bloody Mary: Kettle One Vodka & Home-made Bloody Mary Mix. Served with a Celery Salt Rim & Hearty Garnish

MOCKTAILS

• Keswick Fizz: Tangy Meyer Lemon, Rosemary, House Pomegranate Cordial, Soda
• Pineapple Limeade: Fresh Pineapple, Lime, Soda, Pink Peppercorn

Selected from The Keswick Garden Club Cookbook

Crabmeat Appetizer

2T Worcestershire sauce

1T lemon juice

2T mayonnaise

1tsp chopped onion

Dash of garlic salt

1/2 bottle of Heinz chili sauce (cocktail sauce)

7oz crab

chopped parsley

Blend together the cream cheese, Worcestershire sauce, lemon juice, mayonnaise, chopped onion and garlic salt, spread on plate.

Pour 1/2 bottle cocktail sauce over cheese mixture. Sprinkle crab on top. Sprinkle chopped parsley on top. Chill and serve. Recipe courtesy of Norma Ballheim.

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Brown Sugar Pie

1 c. Brown sugar

1/2 c. White sugar

1 tsp. Flour

1 tsp. Vanilla

2 tsp. Milk

1/2 c. Melted butter

2 eggs, beaten

1 (9-inch) pie crust, unbaked

Damson preserves

Beat together all ingredients except Damson preserves. Pour into an unbaked crust. Dot with small amount of preserves for each slice.  Bake at 350 for 45 minutes or until set. Recipe doubles easily. Very rich. Small slices are best. Recipe courtesy of Anne Coles.

Written by Colin Dougherty

2 tablespoons grill seasoning blend
(McCormick Montreal Poultry Blend)
1/4 cup Tamari dark soy
1 tablespoons honey
1 teaspoons hot red pepper flakes
1/4 cup Cilantro
4 large cloves garlic, chopped
(more garlic = better)
2 teaspoons toasted (dark) sesame oil,
2 scallions, finely chopped
Vegetable oil, for drizzling on the grill
2 pounds pork tenderloin

Marinade for about an hour, if you go longer or lose the pork flavor – grill to perfection, nice and redish on high heat. Let cool and slice razor thin with your kitchen knife. Grab your favorite small slider roll and top with the pork and a heaping amount of a great asain slaw.

Here is my go to asian slaw: 1 bunch (6 large) scallions, trimmed and thinly sliced; 2 each of shredded head of green and shredded red cabbage; 1 small red onion, thinly sliced, 1/4 cup soy sauce, 1/4 cup lemon juice, 1/4 cup vegetable oil, 2 tablespoons grated fresh ginger (from about a 1-inch piece), 2 tablespoons white vinegar, 2 tablespoons dark brown sugar, 2 teaspoons Asian sesame oil, 2 teaspoons sesame seeds, optional, 1 teaspoon salt, 20 grinds black pepper

Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.

Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.