Sea-Change 

The Mediterranean has the coloring of mackerel, changeable I mean.

—from a letter by Vincent van Gogh

No Food Is an Island 

The Brexit has major implications for the import and export of food. Isolationism is a dangerous thing; it limits variety as well as elements essential to daily living. As a safeguard against famine, the Union provided protection for production and procurement. Free trade is the nourishment of a nation.

http://www.newyorker.com/culture/culture-desk/what-brexit-means-for-british-food?mbid=social_twitter

Inn the Farmers’ Market 

The Inn at Little Washington is opening a farmers’ market for those who would like a taste of the place without making a major investment. It starts July 3 and runs every Sunday until November.

https://www.washingtonpost.com/news/going-out-guide/wp/2016/06/20/if-you-cant-afford-to-dine-at-the-inn-at-little-washington-shop-at-its-new-farmers-market/

The World’s 50 Best

The magazine Restaurant has announced its 50 best restaurants list:

http://m.theworlds50best.com/

Strawberry Tart


Nothing could be sweeter than strawberries set in creme patissiere. Start with a pate brisee (see the tip in my post “Tart Shell Trick”), and then make the pastry cream: http://www.thekitchn.com/how-to-make-pastry-cream-168126

When these are completely cool, assemble by spreading the cream inside the pastry and arranging lightly macerated strawberries on top.

BLT Salad

This BLT salad is ideal for gluten-intolerants. Begin with fresh produce from your local farmers’ market; that is, lettuce and heirloom tomatoes. Slice some bacon into lardons and brown until crispy. To dress, whisk a few spoons of homemade mayonnaise (see my post “Mayonnaise”) with a splash of vinegar, salt and pepper to taste, and enough oil to thin it; toss well using your fingers to coat each leaf—no bread needed.

Tasting Note

Every two weeks, Wine Spectator posts a tasting note for you to guess the wine. This is good practice for your wine knowledge:

http://www.winespectator.com/whatamitasting

The Inn

The chef and owner, Patrick O’Connell, opened The Inn at Little Washington in 1978 in a former garage, and took it all the way to Relais & Châteaux status in 1987. It cleaned up well, and encases art and antiques, chintz and silk, tapestries and tablecloths, flowers and finery…and let’s not forget ineffable food!


Ambient lighting 

Amuse-bouches of a potato tuile with pimento cheese, cucumber with creme fraiche and trout roe, and crispy pork belly

Truffled popcorn for the show

Split-pea soup and a gougere

House-made bread and an extensive wine list

“Tin of Sin” with caviar, crab, and cucumber

A golden egg with foie gras mousse, Sauternes gelee, and blood orange–rhubarb preserves

Tuna salad with cucumber noodles and sorbet in an Asian dressing

Lamb carpaccio and Caesar salad ice cream

Veal tongue with pickled root vegetables and horseradish ice cream

Macaroni and cheese with aged Gouda and Virginia country ham

Duck breast and foie gras with preserved cherries

Veal loin in prosciutto on fontina cheese ravioli

Herb-crusted lamb loin on French lentils

A “Dreamsicle” of orange sorbet and vanilla ice cream

A lovely selection of dessert wines and digestifs


Chocolate and caramel tart with olive oil ice cream

Bienvenue!




Welcome with a capital W to The Inn at Little Washington! You will be living large upon your arrival at this destination restaurant with a Champagne cocktail and a tour. Brunch overlooking the garden and pond is a big deal. And if you think this is on a grand scale, just wait until dinner…

Wine Education 

Follow my monthly Wine 101 column in Wine Tourist Magazine:

http://www.winetouristmagazine.com/wt-blog/2016/4/15/wtm-wine-101-terroir

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