Mar 8 2012

who will be voted the best new chef 2012

Food & Wine announces that voting has begun for The People’s Best New Chef 2012. Chef Christopher Edwards, of The Restaurant at Patowmack Farm, is in the running.

Lovettsville, VA (March 5, 2012) –- Today FOOD & WINE invites the dining public to select The People’s Best New Chef, a program now in its second year. The award, an extension of the FOOD & WINE Best New Chefs program, honors talented up-and-coming innovators who have run their own kitchens for five years or fewer. The dining public will determine The People’s Best New Chef winner via online vote beginning today and continuing through March 11.

Beverly Morton Billand, owner of Patowmack Farm, is thrilled to announce the recognition for her Executive Chef Christopher Edwards. “Chris has been such a wonderful advocate of my vision for Patowmack Farm creating local, organic, seasonal menus for our guests. I’m so thrilled to see this National recognition and invite all of our guests to honor him with their vote, said Morton Billand.
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Oct 29 2011

tom yam kung

Spicy Shrimp – Lemon Grass Soup

This is the most popular dish among newcomers to Thai food. You can add sliced fish, squid, and mussels to this hot and sour soup, perfect for winter.

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Jun 7 2011

star anise


Star anise is much much more then the “licorice” label its been given. It has a more sensual aromatic smoky sweet aroma that is penetrating when used in sweet infusions and is also a powerful flavor booster in savory applications. Its strengths are many and its weaknesses are few. If used correctly, it can be a real trick up the sleeve and a true friend in a pinch. I find I am using star anise more and more for cooking meat, especially with long braises of tougher cuts. I even use it with wood chips for its amazing coffee like smoke! Use it all the time, and treat it like gold!
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Feb 7 2011

sticky recipe

Brown Sugar Butter

175 g Brown Sugar
110 g Buter
120 g Double Cream

Heat all ingredients to dissolve.

Vanilla Anglaise

2 cup Heavy Cream
2 cup Half and Half
226 g Sugar
175 g Egg yolks
1/2 vanilla bean

Scald the heavy cream and half and half with the vanilla bean and half the sugar. Mix the yolks and rest of the sugar together. Temper the yolk mixture with the cream mixture and cook to 180 degrees F. Strain and chill.

Sodium Alginate Bath

750 g Water
3.75 g Sodium Alginate

Mix to combine.

Anglaise Sphere

500 g Anglaise
5.5 g Calcium Lactate

Mix well to combine. Freeze in sphere molds. Place in Alginate bath for 10 to fifteen minutes until a skin is formed. Once the skin is formed the spheres go back into the anglaise until ready to use.

Black Coco Soil

100 g Hazel nuts – toasted
150 g 10x Sugar
50 g Maltodextrin
15 g Black coco powder

Grind ingredients together until “crumbly.”

Hazelnut Sponge Cake

220 g Hazelnut praline
190 g Egg Whites
3 Dates
10 g Coffee extract
5 g Vanilla extract

Pit the dates and puree all the ingredients in a food processor until smooth. Pour into a iSi siphon and charge twice with N2O. Chill. Fill a microwave safe plastic cup a quarter full and microwave for 35-50 seconds depending on the microwave.

To Assemble

  • spoon about an ounce of anglaise in the center of a slightly concave plate (so the sauce doesn’t go everywhere)
  • rest a sphere in the sauce
  • cook the cake at the last second
  • gently rip the sponge cake and lay it over the sphere to hide it for a surprise
  • douse the cake with the brown sugar butter
  • lay tuille branches over the cake like fallen branches
  • spoon small piles of coco soil to “crust” the cake
  • serve right away so the custard is cold, the cake is hot and the soil is crunchy

TARVER KING is definitely ‘king’ of the kitchen at 
The Ashby Inn & Restaurant in Paris, Virginia. Tarver is an extremely creative chef and stands out as one of my favorite chefs in Northern Virginia.

Peering into Chef Tarver King’s background, one would not be surprised to find the title Chef attached to his name. In fact, one might believe it to be a foregone conclusion. Looking back two generations, Tarver’s grandmother was the food editor for Vogue Magazine in the 1960’s. She published multiple cookbooks and contributed to Gourmet Magazine’s cookbook. With a calling to the culinary craft, Chef King began his career at an early age apprenticing for the three-stared chef of La villa Lorraine, Alain Jackmin at his restaurant in Virginia Beach, Le Chambord. Gaining an education in the fundamentals of cuisine under Jackmin, Tarver worked with an outstanding list of acclaimed and accomplished chefs in this country and Europe. His career has included time in the kitchens of Le Bec Fin, The Inn at Little Washington, The French Laundry, The Fat Duck and the Waterside Inn.

Renown of his own came first as the head chef of The Dining Room at The Woodlands Inn & Resort in Sommerville, South Carolina where he and his team achieved the highest recognition from both Mobile and AAA, receiving respectively five stars and five diamonds. He was also named “Grand Chef” by the Relais & Château organization, of which The Woodlands was a recognized member. Esquire Magazine named King as one of its top five chefs to watch. Chef King has been featured and published in numerous periodicals including Wine Spectator, Bon Appetite, and Food & Wine Magazine.