Our area’s dining continues to rack up the accolades. Ian Boden has joined the list of area chefs to be invited to cook at the James Beard House, a much-deserved honor. He will appear on February 2, 2015, for an evening titled “The Mighty Virginia Shack”, after his Staunton restaurant. His menu, below, looks like it might be worth traveling all the way to New York. Our favorite part may be that all of the wine and cider pairings come from Virginia. Bravo Ian!
MENU
- Hors d’Oeuvre
- Buttermilk Biscuits with Chicken Liver Mousse and Concord Grape Jelly
- Rappahannock Oysters with Pickled Salsify–Finger Lime Relish and Ice Plant
- Fried Chicken withSchmaltz Aïoli, Caper–Parsley Purée, and Pickled Shallots
- Thibaut-Janisson Brut NV
- Dinner
- Pumpkin Salad with Pumpkin Seeds, Concord Grape Vinaigrette, and Roasted Pumpkin Seed Oil
- Foggy Ridge First Fruit Hard Cider
- Roasted Lamb Neck Lettuce Wraps with Pickled Vegetables, Hozon Seasoning, and Herbs
- Ankida Ridge Vineyards Chardonnay 2012
- Snail-Pork Belly Posole with Jimmy Red Corn, Chile-Fermented Cabbage, Cilantro, and Radishes
- Ox-Eye Vineyards Riesling 2012
- Smoked Beef Brisket with Egg Barley, Young Carrots, Marrow-Sorghum Gravy, and Herbs
- Jefferson Vineyards Cabernet Franc 2012
- Forbidden Rice Pudding with Pickled Apples, Bourbon Cherries, Rice Crackling, and Nasturtium
- White Hall Vineyards Petit Manseng 2012
- Pumpkin Salad with Pumpkin Seeds, Concord Grape Vinaigrette, and Roasted Pumpkin Seed Oil