{"id":608,"date":"2012-04-01T09:50:15","date_gmt":"2012-04-01T13:50:15","guid":{"rendered":"http:\/\/www.thistlehill.net\/wpblog\/?p=608"},"modified":"2012-04-01T20:53:26","modified_gmt":"2012-04-02T00:53:26","slug":"dinner-with-sylvie","status":"publish","type":"post","link":"http:\/\/www.thistlehill.net\/wpblog\/dinner-with-sylvie\/","title":{"rendered":"Dinner with Sylvie…."},"content":{"rendered":"

\"\"<\/a>We finally had our long-anticipated dinner last night\u00a0at the Inn at Mt. Vernon Farm near Sperryville featuring local celebrity-chef Sylvie Rowand.\u00a0 We can only say “wow”.<\/p>\n

As the local chief of the Daube Police, I can report that she does indeed know what she’s doing.\u00a0 Of course, it is a distinct advantage if you’re French and it may taste better if you’re French, too.<\/p>\n

Sylvie makes her Daube with lamb instead of beef (which is authorized) and she also substituted bacon for salt pork as a base.\u00a0 That would have the approval of famed British chef Hugh Fearnley-Whittingstall.\u00a0 And it took advantage of the pork raised at Mt. Vernon.\u00a0 All the ingredients were local and most were grown in Sylvie’s own gardens.<\/p>\n

We also really enjoyed the appetizer, a rabbit terrine, and the Swiss chard gratin, an a pairing of several cheeses and fruits for a “mini-course” preceding the lemon tart for dessert.\u00a0 Speaking of pairings,\u00a0 a pleasant surprise was the excellent wine pairings.\u00a0 Host Cliff Miller Jr. has some real finds in his cellar, particularly a RdV Vineyards Red Bordeaux blend.<\/p>\n

This was the final dinner in a series at the Inn featuring Sylvie.\u00a0 We will certainly be keeping an eye out for where she appears next.\u00a0 The best way to do that is to bookmark her website:\u00a0 www.laughingduckgardens.com<\/a>.<\/p>\n

UPDATE:\u00a0 (see below comment) This will not be the final dinner after all.\u00a0 More are scheduled<\/em><\/p>\n

And by all means keep the Inn at Mt. Vernon Farm in mind when you need a place to recommend to out-of-town guests.\u00a0 It has exactly the right ambience and “story” that B and B lovers appreciate.\u00a0 The family home was built in 1827 and played a part in all that happened over the years in this history-rich area.<\/p>\n

In just a few short years, the Inn has moved to the forefront of the really outstanding list of lodgings in Rappahannock county.<\/p>\n","protected":false},"excerpt":{"rendered":"

We finally had our long-anticipated dinner last night\u00a0at the Inn at Mt. Vernon Farm near Sperryville featuring local celebrity-chef Sylvie Rowand.\u00a0 We can only say “wow”. As the local chief of the Daube Police, I can report that she does indeed know what she’s doing.\u00a0 Of course, it is a distinct advantage if you’re French and it may taste better if you’re French, too. Sylvie makes her Daube with lamb instead of beef (which is authorized) and she also substituted bacon for salt pork as a base.\u00a0 That would have the approval of famed British chef Hugh Fearnley-Whittingstall.\u00a0 And it took advantage of the pork raised at Mt. Vernon.\u00a0 All the ingredients were local and most were grown in Sylvie’s own gardens. We also really enjoyed the appetizer, a rabbit terrine, and the Swiss chard gratin, an a pairing of several cheeses and fruits for a “mini-course” preceding the lemon tart for dessert.\u00a0 Speaking of pairings,\u00a0 a pleasant surprise was the excellent wine pairings.\u00a0 Host Cliff Miller Jr. has some real finds in his cellar, particularly a RdV Vineyards Red Bordeaux blend. This was the final dinner in a series at the Inn featuring Sylvie.\u00a0 We will certainly be keeping an eye out for where she appears next.\u00a0 The best way to do that is to bookmark her website:\u00a0 www.laughingduckgardens.com. UPDATE:\u00a0 (see below comment) This will not be the final dinner after all.\u00a0 More are scheduled And by all means keep the Inn at Mt. Vernon Farm in mind when you need a place to recommend to out-of-town guests.\u00a0 It has exactly the right ambience and “story” that B and B lovers appreciate.\u00a0 The family home was built in 1827 and played a part in all that happened over the years in this history-rich area. In just a few short years, the Inn has moved to the forefront of the really outstanding list of lodgings in Rappahannock county.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[],"class_list":["post-608","post","type-post","status-publish","format-standard","hentry","category-food"],"acf":[],"_links":{"self":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/608","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/comments?post=608"}],"version-history":[{"count":5,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/608\/revisions"}],"predecessor-version":[{"id":613,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/608\/revisions\/613"}],"wp:attachment":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/media?parent=608"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/categories?post=608"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/tags?post=608"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}