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Rhubarb is something that all country gardeners have growing along their fence rows. O’Connell takes that sour, often ignored vegetable and transforms it into an exquisite dessert, blending pungent with smooth, richness with simplicity. This rhubarb mousse with it's custardy creme anglaise sauce was dessert at Les Dames’ dinner.
Smoked trout supplied by a lady in Harrisonburg who smokes it on her front porch topped Tuesday’s menu as an appetizer. O’Connell also served another first course example of The Inn’s “emerging American cuisine” — quackers, or crisply fried duck skin, presented with a dip of soy sauce, five spice powder, ginger, garlic and lemon.
The meld of tastes from different countries was carried over into the entre, fresh bay scallops from Florida with a light sweet and sour beurne blanc sauce that mixes traditional Chinese with classic French. “There was a time when a chef could have been hung for that!" O’Connell joked about his newest foray into here-to-fore unexplored culinary realms.
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