Taste of Blue Ridge: Italian Farm Dinner

The Terrace at Lansdowne

...Three course meals spaghetti, fettuccine, and veal. But still, everything's real in the field...
Diddy, All about the Benjamins

It's tempting to think that the only place you can get a phenomenal Italian meal short of going to Italy  is in New York, Chicago or LA. The second dinner in the Taste of Blue Ridge Dinner Series, put that ish to to rest. An Italian Farm Dinner in Loudoun featured 8 courses in two parts and highlighted the culinary skills of Chef Marcus Repp, Culinary Director at Lansdowne Resort and Spa; Chef Steve Ferrell, Executive Chef of the Hillbrook Inn; Chef Erik Foxx-Nettnin, Executive Chef of Magnolias at the Mill; Chef Jeff Ault, Executive Chef of the Bavarian Inn Resort and Brewery; Chef Abby McAllister of Schenck Foods; and Daniella Williams, Chef and Owner of Cucinamore.

First up were the greeters- Cannellini bean & rosemary spread, and salami on crostini; Beef tartare, quail egg, capers, and Dijon; and check it- Tuna, eggplant, tomato, with aioli. Paired with Prosecco it was like hearing the intro to your favorite song when you're in the club. The straight dope was the tartare and quail egg. The texture was pleasant and all the components complemented each other like matching sneakers to hats.

After knocking off the greeters it was time to grab seats at the table. This wasn't just dinner it was an experience. The dining tables were arranged on the Terrace at Lansdowne Resort. With the Potomac in view the setting was stunning. The centerpieces were just as spectacular as the view. A wonderfully composed arrangement of fresh herbs and whole artichokes.

The appetizer course was duck and chicken pate with dijon, blueberry and homemade crackers. The pate was exceptional and melted in your mouth. Infused with moist duck breast, the look reminded me of my grandfather’s hog's head cheese. It definitely wasn't that, but it was gastronomically adventurous AF.

The antipasti Misti composed of grilled vegetables (loved the white asparagus!!!!), spring greens, pistou, cherry tomatoes, and buffalo burrata was served family style. To say it was sensational would have been understatement. I enjoyed it throughout the dinner. The salsa verde was better than crack (I mean I don't partake, but I aint judging if you do).

The "Primo" course was homemade tagliatelle, white lamb ragu, and ricotta salata. Chef Daniella Williams brought it. The lamb ragu was succulent and the melt in your mouth tagliatelle that made me want to forever wave off boxed pasta. 

The next two courses were absolute superstars- Duck Tortellini soup with squash and Mediterranean seafood risotto, saffron, pecorino and mushrooms. The Duck Tortellini soup was amazing. The tortellini had excellent taste and texture and was extremely tender. The filling was rich and smooth and balanced with the flavor of the broth.

Duck Tortellini Soup

Mediterranean Seafood Risotto

When Chef Ault introduced his dish the Mediterranean Seafood Risotto, he said:"I threw together a simple risotto". Yeah right, nothing was simple about this dish. The risotto was prepared expertly with lumps of scallop and lobster, topped with a fantastically prepared shrimp. It was "electric relaxation" in a bowl (cue Tribe Called Quest).

The second course was a charred dry aged prime grass-fed short loin with roasted shallot, pepperoncini rossi and marrow butter. Served family style the medium done short loin was tender and crisp.  But just not enough to go around.

The "dolce" course was a great finish paired with a 2017 Umberto Fiore Moscato d’Asti. Carrying the   course were the pistachio cannolis.

The Italian Farm Dinner was more than memorable. The ambiance, conversation and the food- end to end- fantastic.