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Local Chef Competes on Chocolate Wars

Tuesday, May 11th, 2010

Local Chef Competes on Chocolate Wars.

Wine Maker’s Dinner

Monday, May 10th, 2010

Wine Maker’s Dinner

Friday May 21st, 2010

6:00pm

$88 per person

Meet the Winemaker, Caleb Foster,

of Buty Winery in the Walla Walla Valley, Washington State

Enjoy pairings with seasonal cuisine,

from Chef de Cuisine, Scott Meyers.

Featuring the freshest ingredients from local farms

Wine Maker’s Dinner Menu

Caleb Foster

Winemaker of 19 vintages in Washington, New Zealand and South Africa, Caleb designs Buty wines with Nina as personal statements. International winemaking has taught him to stay true to Washington wine’s character of origin.

The Philosphy

Buty’s philosophy of winemaking reflects the old religious worldview of human growth from the body to mind to soul to spirit, called”the great nest of being.”  The all inclusive nest of being grows over time as we reach for the spiritual levels of life.  So, too, Buty Wines evolve including and expanding their quality at each stage of their development.  The wine’s development is a cumulative and artistic process.  Every stage of growth is equally important for a fine wine, starting with a great site developed into a vineyard, from fruit into wine, from cellared bottles to our enjoyment at a shared meal.  A great wine calls for complete attention as they expand the qualites present at every stage.

Pastry Chef, Todd Owen Competes in TLC’s “Chocolate Wars”

Monday, May 10th, 2010

Chocolate Wars

Premiers Monday May 10th
at 10:00pm

We invite you to help us cheer on our Pastry Chef, Todd Owen, as he competes in
Chocolate Wars!


Todd Owen, behind the scenes at L’Auberge Provencale

Todd’s Mother’s Day Pastillage


Best of Luck Todd!!

Country Comfort in Romantic Homes Magazine

Monday, February 22nd, 2010

Romantic Homes Magazine featured L’Auberge Provencale in their April 2010 issue.

The article, Country Comfort, highlights all of the small touches that make L’Auberge Provencale worthy of being your favorite romantic getaway. Winey and Cheesy thoroughly enjoyed this editorial; of course they like anything that has to do with fine food, wine and decor!

We hope you enjoy it as well.

Plates & Palates Burgundy Tasting

Sunday, January 31st, 2010

Winey and Cheesy are taking all the credit for this idea; a wine tasting at  your favorite romantic restaurant.  We will have to admit, it’s a great concept!  Our first, of many, wine tastings took place today and was an instant hit!  Winey, Cheesy and the rest of the staff here at L’Auberge Provencale are delighted that our guest forged on though the snow, ice and slush to visit us on a perfect, sunny, Sunday afternoon.  With rolling hills and distant mountains covered dressed in snow, it’s the perfect backdrop for a day surrounded by good friends, delicious delicacies and to sample the finest of Burgundy’s.  Please stay tuned for our next tasting in March!

Summer Recipes

Sunday, June 14th, 2009
Outside Dining
Outside Dining

Today, we have some great summer recipes that will impress and refresh your friends and family!

Make sure you stay tuned, as we will be bringing you recipes periodically from our top chefs.

Before you know it your entire nieghborhood will think your a gourmet chef!

 Our philosophy is that good food and good wine should be shared with the ones you love, so invite your friends over, open a bottle of wine, and don’t forget to laugh!

 

 

Melon Soup

 

1 cantaloupe – 3 ½” – 4 ½” in diameter

1 mango

1 pt. strawberries

2 oz. grand marnier

2 c. crème fraiche

1 tsp. mint – chopped

10 mint sprigs

 

Peel and hull fruit and cut into 1” cubes

 

In blender on low speed slowly add fruit and puree

 

Pour into a stainless steel bowl

 

Add grand marnier and chopped mint

 

Stir well

 

Refrigerate until very cold

 

Serve in chilled bowls topped with crème fraiche and a sprig of mint

 

 

 Spinach Salad

                                                           

1 bag or 2 bunches fresh spinach – washed and dried

2 endives

confit of salmon

4 tomatoes – cut into 8th

¾ c. raspberry vinaigrette

pepper to taste

edible flowers – optional

 

Toss spinach with raspberry vinaigrette reserving a small amount to drizzle later

Arrange 4 endive leaved in salad bowl with tips sticking up around bowl

Place spinach in middle of endive leaves

Arrange tomato wedges between endive leaves around spinach

House cured salmon

Sprinkle with fresh ground pepper

Garnish with edible flowers

 

 

Raspberry Vinaigrette

                                                           

1 TBSP. mustard

1 tsp. garlic – chopped

1 tsp. shallots – chopped

½ c. raspberry vinegar

2 ½ c. extra virgin olive oil

1 tsp. parsley – chopped

salt to taste

pepper to taste

 

Whip mustard, garlic, shallots and vinegar together until well blended

Slowly drizzle in olive oil while continuing to whip mixture

Add chopped parsley, salt and pepper

 

Summer in the Gardens

Saturday, May 30th, 2009

This is the first post from your hosts, Winey and Cheesey!  After much debate and input from our friends and guests we have finally arrived at the name of our blog. “Winey and Cheesey”. In future blogs we hope to bring the characters of Winey and Cheesey to life for the amusement of our guests.  For now just let it be said we always need a little cheese with that whine..did I spell that right?

People often ask us what is the best time to visit L’Auberge Provencale, in the beautiful Shenandoah Valley.  Well, for the DC foodies, summer in the Shenandoah Valley just has to be the answer!  Our flower gardens are lush and beautiful with heavy peonies and heady roses.  The fruit trees have bloomed and the baby fruits are benefiting from the sunshine and warmth.  Chef Alain’s vegetable garden is already producing a bounty of herbs, French breakfast radishes, lovage, sorrel, swiss chard and a variety of lettuce.  The late frost almost killed off the delicate, but they seem to be making a comeback and are trying to beat out the weeds for their stake in the ground. What can be better than produce from garden to plate?  Chef de Cuisine, Scott Meyer is utilizing all of the gardens produce in our current menus.  And lest we forget, our pastry chef Todd has just added the most moist devils food chocolate cake paired with rose petal ice cream (of course from heritage roses in our gardens) to our dessert menu.  It is simply the most luscious combination ever and so, so Provencale. The perfect summer vacation in Virginia awaits.

Chef in the garden - Summer in the Shenandoah Valley

Chef in the garden

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