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Chef's Collaborrative3

This document advertises a local wine dinner event that will benefit Loudoun Interfaith Relief. The dinner will feature dishes from 5 local restaurants paired with wines from 5 local wineries. It will be held at The Restaurant at Patowmack Farms on January 28, 2010, with a 6:30pm reception and 7pm dinner. The menu includes courses featuring local ingredients like salmon, pork, lamb, and aged cheese paired with wines from nearby vineyards. All proceeds from the $150 per person dinner will support Loudoun Interfaith Relief.

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milan6946
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39 views

Chef's Collaborrative3

This document advertises a local wine dinner event that will benefit Loudoun Interfaith Relief. The dinner will feature dishes from 5 local restaurants paired with wines from 5 local wineries. It will be held at The Restaurant at Patowmack Farms on January 28, 2010, with a 6:30pm reception and 7pm dinner. The menu includes courses featuring local ingredients like salmon, pork, lamb, and aged cheese paired with wines from nearby vineyards. All proceeds from the $150 per person dinner will support Loudoun Interfaith Relief.

Uploaded by

milan6946
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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5 LOUDOUN Restaurants + 5 LOUDOUN Wineries + 5 LOUDOUN Farms

= 1 Great Time for a Great Cause


These restaurants and their chefs, in a collaborative effort
to support local growers and producers,
are working together to host a “LOCAL WINE DINNER”
100% of all proceeds will go to Loudoun Interfaith Relief.
$150 per person (tax included)
Thursday, January 28, 2010 - Reception 6:30pm - Dinner 7pm
The Restaurant at Patowmack Farms 42461 Lovettsville Road, Lovettsville, Virginia 20180
To Reserve Call: 540-822-9017

MENU
H OUSE C URED S ALMON G RAVLOX
Pickled Local Eggs, Endless Summer Harvest Greens
Whole Grain Mustard Vinaigrette // Chef Mark Marrocco
◊ Willowcroft, Vidal Blanc 2008

R OAST A YRSHIRE F ARM H ERITAGE P ORK

USCARORA M ILL
LEESBURG, VIRGINIA
Blanquette of Pears, Potatoes & Thyme // Chef Patrick Dinh
◊ Sunset Hills Viognier 2008

F IELDS OF A THENRY M EATS IN T HREE P REPARATIONS


Lamb Loin, Lamb Shoulder, & Beef Sweetbreads
Celery Root Puree, Hedge Hog Mushrooms,
Black Truffles, Sauce Perigourdine // Chef Aaron McCloud
◊ Fabbioli Cellers, Cabernet Franc 2008

E VERONA D AIRY A GED P IEDMONT C HEESE


the Wine Kitchen Medjool Dates, Aged Balsamic Vinegar,
Herb Puree, Cracked Pepper // Chef Chris Carey
◊ Loudoun Valley, Cabernet Franc Reserve 2008

P ATOWMACK F ARM P UMPKIN F ANTASY


Pumpkin Gingerbread, Pumpkin Sorbet, Pumpkin Seed Brittle,
Pumpkin Butter, Creme Fraiche Anglaise // Chef Chris Edwards
◊ Corcoran, Viognier 2007

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