Nurturing my inner... organic farm jazz brunch

When you have your own TV show, you're somewhat expected to always try new places every week.  When you just have your own TV, and no show, you can frequent the same places over and over again as much as you'd like.  And try new menu items at your old haunts, without corporate expectation or contracts written to the contrary.  I'm a big fan of building relationships anyway (with actual people, in person - I know, what a concept) and going to a most reliable, familiar location periodically.  Like a comforting family reunion, you're both happy to see each other.

When a place is as fantastic as Patowmack Farm Restaurant in Lovettsville, VA, after you've gone the first time, you just have to go back for more.  (Plus, the owner greeted me so warmly and with such familiarity from only having met me once before, that I knew I'd be back many times in the future for sure.)  This time I took on the Jazz brunch.  A little live music when you dine is always a nice addition.

Majestic fall view, just preleaf changing.

Bread - Apple: Freshly baked with butter.  What a nice way to start the brunch.  That and a glass of crisp white.

Moist and lightly sweet.

But let's get right to it.

Appetizer:

Soup - Green Apple Consomme: Squash dumpling, puffed barley, sage.

So unusual. The dish came with the dumplings
and barley, then they had the waiter pour the
hot, tart consomme on top right in front of you.

Some of the girls had something a bit more traditional.  Nothing wrong with that.

Salad - Patowmack Farm Autumn Blend: Baby heirloom lettuces, pumpkin seed, aged balsamico.

Delicate and with a bit of crunch.

Intermezzo - Sorbet: Blueberry lemon.



Their sorbets are the right balance of tart
and subtle. So fresh and fruity. A definite
palate cleanser.


Roll - Brioche: Individual-sized, warm, soft, buttery and incredible.

I am told brioche is a terribly hard thing to make
correctly. Well, whoever made these has clearly
mastered the art of brioche. It was beyond words.

Entree (the three choices people in my party had):

Egg and Cheese Biscuit: Surryano ham, poached farm egg, raclette cheese biscuit.

The ham was fantastic. From another local farm.
The center of the biscuit was cut out to
nest the egg. Bean salad underneath.

Broken Arrow Ranch Venison Leg: Rosemary apple puree, celery root rissole, juniper spice pesto.

Not my entree, but I tried it. Loved the
puree and celery root pearls.

Hedgeapple Farm Beef Short Ribs: Spice roasted pumpkin, wilted greens, sweet onion pickles.

So tender, the meat fell off the bone. Do not
underestimate the power of a good sauce.

Beautiful centerpiece.  Fresh flowers in a simple vase.  Nature is so beautiful, we really don't need to waste a bunch of time trying to fancy it up.  It's best to focus on the food prep and presentation, if you ask me.

No expensive decorating necessary.
The variations of purple against
the white were striking.

Dessert (the three choices people in my party had):

Butternut Squash Cheesecake: Cheese strudel, roasted squash, bourbon caramel sauce.

A great idea to cut a small slice and then
edge in chopped nuts. What a presentation.
Shaved white chocolate on top.

Cheese: Chef's selection with accompaniments.

Crackers, fruit compote, marcona almonds.

Brown Butter Pear Financier: Lemon cream, lemon confit, lemon sphere.

The lemon sphere was like a grape-shaped ball
of gelatin. Modern kitchen techniques are
nearly beyond my grasp of comprehension.

It was gorgeous, fall weather that day.  Sunny, bright and the foliage was so lush.  Here are some of us by the gazebo.  (That you can have set up for a special party of up to about eight in nice weather.  Count on me doing that next Spring.)

Jordan, Lauren, Megan and me.

I have no idea what this weird thing is.  Looks like a twiggy little treehouse.  Very strange.  Yet, interesting all the same.  So of course, I had to take a picture.  Who wouldn't?

Creative? Strange? You decide.

It's just such a fantastic place, I wish I could go to Patowmack Farm Restaurant once every month to experience their ever changing menu.  If they were located just a wee bit closer to me, trust me, I would.  But I'll tell you, the drive from anywhere is well worth it.  I'm gathering up a few friends in hopes of going back very, very soon.