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By Wendy Sizer
Washington D. C. does not have the comer on the market when it comes to good international cuisine. A wealth of it exists throughout Fauquier County and at affordable prices.
With a flair for gourmet cooking techniques, area chefs lure city, local and transient gourmets to the table with international variety including mousaka fresh Dover sole and turbot imported from Great Britain, steak and kidney pie, a Greek stew called Stifado, Veal Momay, stuffed grape leaves, shrimp curry, Canadian quail with a Juniper sauce, and the ever-popular broiche.
Although Barney Collier, owner and chef of the John Marshall Pub on Main Street, Marshall, defines his fare as “Fauquier County Cuisine,” there is a definite international emphasis.
The pub’s menu,
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