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Shenandoah Valley’s Yummy Summer Recipes

Wednesday, July 25th, 2012

Dogs at a stunning Virginia Bed and Breakfast.This is simply the best time of year for Winey and Cheesey and all of us here at L’Auberge Provencale our bed and breakfast in Shenandoah Valley. After a nice run/walk at the State Arboretum, I was greeted by Bernadette and Phoenix, our two dogs at our Villa La Campagnette. We happily strolled around the pool and came upon the riot of color of our Phlox in full bloom in the garden. I just had to share a picture or two.

Shenandoah ValleyWhen I entered the kitchen at L’Auberge Provencale, a little later this morning, the chef’s were happily canning  blueberry/Mint Jam, Spicy Tomato Chutney and Peach/Basil Jam. So yummy and right from our Shenandoah Valley Orchards and gardens here at the inn. Our new Pastry Chef Jason came up with a winning dessert using the fresh local ingredients. The dessert is multi-faceted and time consuming, but one great part of the dessert is the Strawberry Lime Sorbet.  And we thought it would be nice to share this sorbet recipe with our wonderful customers.

Strawberry Lime Sorbet RecipeSTRAWBERRY LIME SORBET RECIPE

Ingredients:
200 g. sugar
250 g. Water
105 g. Glucose
600 g. Fresh Local Strawberries (or from your local farm market)
60 g. Fresh squeezed lime juice

Method:
Bring the water, sugar, and glucose to a boil. Simmer for 5 minutes without stirring. Remove from heat, cool.
De-Stem the strawberries and blend them with the lime juice until completely smooth.
Add to the blender the sugar syrup slowly and emulsify well.
Strain through a fine mesh strainer. Chill for one hour.
Process in your ice cream machine according to the machine’s direction.

At our Shenandoah Valley bed and breakfast, we are serving the sorbet with Vanilla Bavarian, Vanilla Panna Cotta, Pistachio Cake, and the Strawberry Lime Sorbet. If you would like to try the whole dessert, just stop in this summer and enjoy a break in White Post. Winey and Cheesey will be looking for you.

The Peach Room Transforms into the Sun Room

Friday, June 15th, 2012
Romantic getaway in Northern Virginia

The Before Picture of the Peach Room

Now that the planting of the gardens are done and the lawn is mowed, here at our romantic getaway in Northern Virginia, we have been embarking on transforming our Peach dining room into the new Sun Room. Starting with all new fabric from Provence we have made the curtains and tablecloths. The next step is underway with Tim, our incredible faux painter, using real ochre from Roussillon in France to finish the walls to a soft patine. We can hardly wait to set the tables for Friday, June 22nd, when all will be done.

Romantic Virginia bed and breakfast

Tim Just Starting the Faux Painting

Winey and Cheesey really will be confused as customers calling for reservations at L’Auberge Provencale often ask for the Peach Room. They will just have to get used to the new name of the Sun Room at our Northern Virginia bed and breakfast!

Our First Living Social Cooking Class a Success!

Friday, December 23rd, 2011

Shenandoah Valley Bed and Breakfast

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The first Living Social Cooking Class at our Shenandoah Valley Bed and Breakfast was held Wednesday Dec 21.

The participants’ summary of the hands-on experience was “Perfect”, “Fabulous”, “What Fun”…

They enjoyed working hard at preparing:

-Roasted Squab

-Coffee Scented Macomber Turnips

-Glazed Chestnuts

-Brussel Sprouts

To the left you can see Chef Jacob Jananski tasting the fare prepared by guests at our Shenandoah Valley Restaurant.

 

Employee of the Month

Friday, September 2nd, 2011

L’AUBERGE PROVENCALE

EMPLOYEE OF THE MONTH

Shenandoah Valley B&B

**** Vicky Starace ****

FROM: Summit, New Jersey

POSITION: Server at our Shenandoah Valley Bed and Breakfast

FAVORITE FOOD: Veal

FAVORITE COCKTAIL: Bombay and Tonic

ON DAYS OFF: Vicky loves to shop, cook, lunch with the ladies, and play with her black lab, Otto.

LIKES AND DISLIKES ABOUT VIRGINIA: “The area is so beautiful and completely different from where I grew up, but I miss the museums, theaters, and restaurants from city life.”

Maurice and the Sunflower Stalk, A Fairytale

Monday, July 25th, 2011

Maurice, our gluttonous Guard/Office Cat, recently made acquaintances with a wandering Garbage Pig. This swindling swine stumbled upon L’Auberge Provençale one day last June and has shown no intentions of leaving since.

Maurice-and-His-Sunflower-Stalk-at-our-Virginia-Inn Maurice-the-Guard-Cat-at-LAuberge-Provençale

On a sizzling hot day this July, in desperation for shelter from the sweltering summer sun, portly Maurice made a “shady” transaction with the newfound stranger. In exchange for his well-earned table scraps (we told you not to feed him…) Maurice received a handful of “Enchanting Provencale Seeds,” that the hideous hog ensured would hide our fat cat (and his hefty belly) from the summer heat.

Virginia B&B

Fearful that Celeste would find out he’d been coercing dinner guests on the patio for provisions, Maurice concealed his recent fortune in the flowerbed outside his humble abode. As Maurice dozed off in one of his daily catnaps, the magic seeds (nestled deep in the garden plot outside his air-conditioned office) began to grow and grow… and GROW.

Virginia B and B

Chilly from the cranked up AC, Maurice awoke and decided to relocate to a warmer location outside for his routine afternoon sunbath. Much to his dismay, he found a 20-foot sunflower stalk standing taller than the office itself and obscuring the sun from his favorite resting spot.

Bed and Breakfast Near DC

What is to become of Maurice, the Pig and the Sunflower?

Will his stout physic be able to scale the statuesque stalk?

Is there a giant castle hidden in the sky with magic harps and golden eggs?

Or will Celeste scold him for doing business with pungent pig?

Virginia Bed & Breakfast

To be continued… Fee-fi-fo-fum

 

 

Video Sneak Peak!

Saturday, July 16th, 2011

Northern Virginia Bed and BreakfastIt’s never a quiet day here at L’Auberge Provencale, there’s always another crazy project on the books! Our latest adventure (coming soon…) has been a year-long endeavor to design a video that captures the essence of our Virginia Bed and Breakfast and the full guest experience.

Shenandoah B&BProduced, directed and edited by Madame Borel, no expense was spared to portray the full vision. The shoot started in February and wrapped in June; the seasons were captured at their worst and best.

We started with food, food and more food. Shot from the garden to the dining room, Virginia B&Bthe film recreates the inner workings of the kitchen, the chefs and the talent that goes behind every plate and bedroom.

It doesn’t stop there! Celeste dragged the patient videographers all over the Shenandoah Valley to capture our guests’ favorite activities. From the shops in Middleburg, the Vineyards and Bed and Breakfast in Northern VirginiaWineries in Delaplane, the Old Mill in Millwood, views from Skyline Drive and even an impromptu flying lesson with Alain in his airplane We’ve got it all on film! Please enjoy a sneak peak of pictures from our shoot and stay tuned for the final production to be posted later this summer.

 

Experience the delights of summer in the Shenandoah Valley!

Wednesday, June 29th, 2011

Virginia Bed and BreakfastSpring has sprung, summer is here and so are our fresh garden vegetables and herbs!

After the long cold winter and a wet rainy spring, we’re ready to serve the bounty of our gardens to our guests. The seedlings and sprouts have turned full bloom and our chefs are ecstatic to be able to use the crisp, garden-fresh delights.

Cultivated in our very own backyard, handpicked daily by our talented team of chefs and primed and groomed in our kitchen (the heart of the house) every piece of produce is not only a source of nourishment, but also a source of passion. Delivered for your dining delight every morning and evening, summer is the locavore’s dream, and the ideal time to visit the Shenandoah Valley.

Shenandoah Valley InnHere at L’Auberge Provencale we take much pride in our green thumbs. Tended day after day with much love and care, our gardens and orchard provide gifts that keep giving and are the true inspiration behind our menus.

Salads of fresh harvested Garden Lettuce, Duck Galantine served with Orchard Cherries (pickled onsite), Mishima Ranch Wagyu Beef Culotte resting on a bed of Smoked Carrot Puree, a palate-pleasing presentation of Stewed Peppers and Zucchini Butter, or how about a Watermelon Mojito with Fresh Mint… it’s all blooming in our own backyard! If we don’t have it, one of the local farmers will. Look for Alain at the local farmers markets stocking up on local peaches and strawberries to be mixed with the splendors of our herb gardens and turned into jam for breakfast (don’t forget to take a jar of Provence home – our house-made jams and chutneys are available for sale!)

Shenandoah Bed and BreakfastWe summon you to treat yourself to our piece of Provence in the heart of the Shenandoah Valley, not only will you enjoy the freshest possible cuisine prepared by the area’s best chefs, but you will leave knowing you helped support the local economy and the environment.

 

Meet the Chefs…

Monday, January 17th, 2011

Meet the Chefs…

A Day in the Kitchen at L’Auberge Provençale

With big changes on the horizon Alain & Celeste Borel have been busy over the last year, scouring the country for the best of the best!  This month we would like to introduce the talented masterminds behind each savory flavor and decadent aroma that immerses from the kitchen.

We proudly introduce our Culinary Team…

Christian Phernetton
Executive Chef

Hometown:

Boise, ID

Relocated to L’Auberge Provençale from:

Chicago, IL

Family:

Christian relocated to Virginia with girlfriend Tracey,

their dog, Coco and two friendly felines; Little Man and Jezebel

Previous Employment:

Old Town Brasserie , Chicago IL & Greenville Inn, Greenville ME

Favorite dish on the L’Auberge Provençale menu:

Stay tuned…

Every day there’s something new and exciting being added to the menu!

Christian and his culinary team are working hard to add their own touch to our already exquisite menu!

Kenneth Shultz
Sous Chef

Hometown:

Boston, MA

Relocated to L’Auberge Provençale from:

U.S. Virgin Islands, St. John

Family:

Married to Melissa Marie for years

Previous Employment:

Caneel Bay, St. John, 33 Restaurant & Lounge & No.9 Park, Boston, MA

Favorite dish on the L’Auberge Provençale menu:

They’re all packed with amazing flavor, hard to narrow it down!

Duane Copeland

Pastry Chef

Hometown:

Washington, DC

Relocated to L’Auberge Provençale from:

Virginia Beach, VA

Family:

Married to wife ,for  years.  Two young children, one girl, one boy!

Previous Employment:

Virginia Beach Oceanfront Hotel & Todd Jurich Bistro

Favorite dish on the L’Auberge Provençale menu:

Duane wouldn’t pick a favorite, and we don’t blame him.

How could you choose between Croissant Bread Pudding or a Valencia Orange Chocolate Mousse Torte?!!


The holidays are here…

Friday, November 26th, 2010

…and are busy decorating!

We love to use local produce at L’Auberge!

Friday, November 19th, 2010

We captured a photo of Dave collecting watercress from a nearby pond. In addition to all the fresh greens we collect from our garden, we like to use as much local vegetation as possible.

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