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Ten Things We Are Thankful for This Thanksgiving

Monday, November 10th, 2014

Thanksgiving

 

 

 

 

 

 

When I was growing up my mother told me to think of things I was grateful for during Thanksgiving. So this year I am thankful for many things here at L’Auberge Provencale.

1. Thankful for the wonderful housekeeping staff that has been with us for many years, who love to see things sparkle.

2. This beautiful fall weather we have been experiencing thus far; crisp days and brilliant nights.

3. A well stocked, and eclectic selection of wines in the cellar dating back to a bottle of 1905 Madeira and a cozy salon and restaurant in which to enjoy them in.

4. A talented and hard working restaurant staff that always strives for perfection.

5. Thankful for such loving and caring parents; Celeste and Alain Borel, the backbone of L’Auberge Provencale.

6. For our little corner of Provence in the heart of Virginia, with the Blueridge Mountains as its backdrop.

7. Being surrounded by such a concentration of passionate vintners, in the heart of the Northern Virginia Wine Region.

8. For having the Virginia State Arboretum and all its beautiful grounds just two minutes away.

9. For the health and happiness of our children and families.

10. And for Noel, the office cat.

Thanksgiving Squash Soup from La Table Provencale

Tuesday, November 12th, 2013
Warm Autumn Squash Soup for the Holidays

Warm Autumn Squash Bisque for the Holidays

If you are anything like me, here at L’Auberge Provencale in Shenandoah Valley, I am startled that the summer has ended and the holidays are fast approaching.  The brilliance of fall is slowly fading and the gardens are being put to bed for the winter. We do have some great squash right now and Chef Brian is happy to share a wonderful Hubbard Squash soup recipe with our own orchard pears. This is the perfect soup for the Thanksgiving family and easy to prepare!  You can use Hubbard or Butternut Squash and the results will be just as yummy.

SQUASH BISQUE FROM LA TABLE PROVENCALE

Ingredients:  Serves 4

  • 1 Butternut squash- or equivalent small Hubbard squash
  • 1 Pear
  • 4 Stalks of Celery
  • 1 Turnip
  • 1 Onion
  • 5 Cloves of Garlic
  • 2 cups of Heavy Cream
  • 4 cups of Chicken Stock (or Vegetable Stock)
  • 4 Tablespoons of Olive Oil

Salt and Pepper to Taste

Roast the Butternut Squash or Hubbard Squash: cut in half, take seeds out, drizzle Table spoons, Olive Oil over squash. Cover the pan with foil and roast at 400 Degrees for 45 minutes or until tender.

In soup pot, saute roughly chopped onion, turnip, minced garlic and seeded peeled pear-until golden brown.  Pour in stock.  Remove the meat from the squash, discarding skin, add to pot and simmer for 30 minutes.  Add heavy cream and simmer on low heat for about 1 hour.

Let soup cool to room temperature and blend on high until smooth.

You can garnish your plate with minced pear, nut powders, nutmeg or roasted nuts or chrysanthemum petals and pour the soup table side if you wish.

Enjoy!

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.

 

Have you Considered L’Auberge Provencale for Thanksgiving Dinner?

Thursday, September 30th, 2010

THANKSGIVING DAY

Thursday, November 25th

 12 Noon to 7 PM

Choose either our Five-Course Menu ($88) or our Six-Course Tasting Menu ($105).

Both will be infused with hints of holiday fare, including Local Wild Heritage Turkey.

Each couple will receive a “left over” turkey sandwich to take home after dinner!

Call now to make a reservation! 1.800.638.1702

RESERVATIONS