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Thanksgiving at The Restaurant at Patowmack Farm

Art and I took a major departure from our usual Thanksgiving experience and went to The Restaurant at Patowmack Farm for Thanksgiving dinner. Yes, instead of cooking enough food for 25 to feed 15 — we ate carefully proportioned food that someone else prepared. The meal was fantastic, with the only problem being I was so full by the time the main course arrived that I could barely eat it! I was also sick, but my taste buds understood what they were being treated to and perked back up for the occasion.

This was our third time at Patowmack Farm, and Chef Christian Evans has not failed us yet. The restaurant always has a prix-fixe menu that is either a 7-course tasting menu or a 5-course. They also throw in delicious breads and palate cleansers — so there’s always at least two extra dishes. Thanksgiving followed tradition and was prix-fixe menu with a choice of main course. There was also an option to have a wine pairing added to your meal, which we opted for. I mean, if the chef is going to go to the trouble of picking wine to compliment each course who are we to spurn it? One of the things I love about Patowmack Farm is not only the lovely organic, cruelty free food — but the way it’s presented. As much care is put into the presentation as everything else. I think you eat more slowly when the food is presented in an elegant fashion, and then you can eat smaller portions.

I’m also astonished that the owner, Beverly Morton Billard remembered us. Well, remembered Art. That was only our third visit and you just don’t see service like that normally. Don’t worry Beverly, we’ll remember you and be back again for our next special occasion.

Sadly my phone died so I couldn’t grab any pictures. You’ll have to use your imagination.

Thanksgiving at Patowmack Farm 2006 Menu

“Green Bean Casserole”
Creamy bean soup with exotic mushroom ragout, crispy fried onions and white truffle oil.
Paraiso 2004 Chardonnay, California

We really liked this upscale version of green bean casserole. It was really amazing what a little drizzle of truffle oil makes, too!

Venison Carpaccio
With baby greens, blue cheese, toasted pumpkin seeds and mulled apple cider vinaigrette
R. Stuart Big Fire 2003 Pinot Noir, Oregon

We discovered that this dish was best if you got a bite of venison, greens, dressing and blue cheese all together. As the entire dish was about 4-5 bites — I’m glad we figured this out quickly!

Pan Roasted Duck Breast
With parsnip puree, roasted brussel sprouts and red wine sauce
Santa Rita 2003 Cabernet Sauvignon, Chile

Duck good — parsnip puree not so much. Art gave it a thumbs up. But I just didn’t dig the parsnips.

Entrees

Bacon and Sage Roasted Wild Turkey
With pumpkin pecan stuffing, batonnet of autumn vegetables and herbed gravy
Porter Behmann 2003 Shiraz, Australia

Art had this one and definitely enjoyed it. He did pause long enough to offer me a bite, but I was happily eating my own.

Corn Meal Crusted Rainbow Trout
With root vegetable gratin, wilted greens and maple sage reduction
Southern Rigth 2003 Sauvignon Blanc, South Africa

Oh, Patowmack Farm you had me at maple sage reduction. The main course was a full-sized portion, although more European than American in size. I just couldn’t do it. It was so good, and I was so full! Art got more than a good taste of this too.

Wild Rice Crepes
With wilted chard, autumn vegetable ragout and herbed cream

Neither of us had this, but I wanted to document it because it was on the menu.

Dessert

Sweet Potato Tart
With bourbon ice cream, nutmeg tuile, vanilla caramel and candied nuts
Samos Vin Doux 2003 Muscato, Greece

Gee — you think we liked this? Bourbon ice cream? Yum!

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