sophisticated-breakfast2

"The sophisticated breakfast is one of the finest ever, anywhere"

southern-living

Recent Posts

Categories

Archives

Posts Tagged ‘farm to table’

Shenandoah Valley :: Spring Has Arrived in Provence

Friday, May 24th, 2013

 

Shenandoah Valley farm to table

Jessica our new gardener, planting our crops here at the inn with the cows watching over

The inn gardens in Shenandoah Valley are in full swing here at L’Auberge Provencale.  We are harvesting all our fresh herbs, lettuce, radishes, sorrel, chives and garlic from the garden already.  I can almost taste the fresh tomatoes that will be here soon.

Some bunnies have taken an interest in the garden as well.  I know they are everyone’s furry friends, but in this case they can be just a little pesky.  It is a good thing they are so very cute.

The orchard has been trimmed this year by a local orchard expert and the trees have not been hit by a frost.  It looks like it will be a good year for peaches, plums, pears, apples, cherries, apricots, nectarines and even paw paws.  The trees are loaded with fruit and are going to produce a mighty harvest this year.  We will keep Barbara busy making her famous jams, jellies, chutneys and infused oils and vinegar.

We are also getting fresh morels, fiddle head ferns and local asparagus.  This time of year is the favorite of our chefs with the freshest and best available.  Chef Scott and Chef Garrett are making tasty morsels for our Spring menu and for our customers this is the best time of year to visit and dine with us at our farm to table restaurant La Table Provencale at our Shenandoah Valley Inn.

Shenandoah Valley farm

Baby sheep grazing in the lush grass of our neighbors farm by the Villa La Campagnette

Apple Blossom Time in the Orchard

Apple Blossom Time in the Orchard

A Shenandoah Valley Thanksgiving

Friday, November 9th, 2012

The Shenandoah Valley local farming community has been busy this year preparing for an authentic Shenandoah Valley Thanksgiving. We can procure so much of our harvest dinner from Farm to Table. Fields of Athenry is supplying us with some super White Turkey (the breed) this year which we will be brine and roast with our special blend of herbs and seasonings from the fields and garden. In a playful way we are de-constructing the usual sides and finding fun and whimsical ways to showcase some traditional dishes.

Shenandoah Valley Thanksgiving

Smoked Hickory Syrup Foie Gras

Hickory Syrup, harvested from local hickory trees will be featured on this year menu. We have been loving it for its nutty smokey flavors. The process unlike maple syrup which is tapped, is made by smoking hickory bark and harvesting the syrup. It is just fabulous! Wild boar, sweet potato confit, Pumpkin butter, with fresh foraged Juniper Jus, mushroom bread pudding and funyun powder and smoked hickory syrup foie gras make this a truly mouth watering feast. Arrive early to the Shenandoah Valley and take a crisp walk at the Virginia State Arboretum before or after dinner, just minutes from our Northern Virginia Bed & Breakfast.

Call early for reservations: 1-540-837-1375. We will be serving from 12:00-7:00 pm.

We all should take a few minutes to be thankful for all the blessings of the year. Here at L’Auberge Provencale we also will be sending our prayers to our fellowman in New York and New Jersey who are still facing so many challenges.

 

RESERVATIONS