FOOD & DRINK GUIDE Goodness With access to abundant seasonal ingredients, grass-fed meats and locally grown produce, Loudoun’s chefs deliver mouthwatering feasts. Try these farm-to-table greats celebrated for fresh fl avors and elevated cuisine. THE RESTAURANT AT PATOWMACK FARM Beverly Morton’s hillside destination restaurant with its seasonal, nine-course Progression Menu helped pioneer farm-to-table in the 1990s. Anything not raised, grown or foraged on Morton’s land is sourced from local farms, suppliers and even the Potomac River – visible from the ethereal greenhouse dining room. Sample tastes: farm egg with sultanas and fennel; roasted rabbit with eggplant butter; sweetcorn agnolotti with chanterelle mushrooms and pine needle cream. MARKET TABLE BISTRO Chef-owner Jason Lage partners with local growers, vintners and culinary artisans to off er “origin specifi c cuisine” at this Lovettsville landmark. The Goat Cheese Gnocchi is comprised of two cheeses from nearby Georges Mill Farm; pork belly comes from rare Mangalitsa pigs raised in wooded hills visible from the porch. THE WINE KITCHEN In this cozy Leesburg nook pairing local and world wines with sublime small plates created from regional produce, the farms and suppliers are listed on the menu. Sample dish: beef tenderloin, sautéed summer squash, green beans, cherry tomatoes and eggplant Caponata paired with Walsh Family Wine 2020 Loudoun County Rosé. MAGNOLIAS AT THE MILL This Purcellville icon in a converted grain mill sources its greens, roots, tomatoes, mushrooms and meats locally, but they also waive corkage fees if you bring in a local wine. Magnolias at the Mill farm-to-table 28 | VisitLoudoun.org
2021 Explore Loudoun Visitors Guide 2021 Explore Loudoun Visitors Guide: Page 28
