Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 11 · column 4 of 7 · from the scan, no model involved
it taxes imagination and confidence to successfully cross the ethnic borders of French, continental, and Oriental cuisine, and it takes a passport, in this case the freshest ingredients of the highest quality. Patrick O’Connell has developed the former; the latter are delivered to The Inn’s kitchen door.
From the beginning, Mr. O’Connell has tapped the resources of Rappahannock and the surrounding countryside.
Virginia is famous for country ham; The Inn incorporates that specialty into many of its appetizers and entrees, buying all its ham from Tom’s Meat Market in Culpeper. (Tom Calhoun’s hams are rubbed with cure three times in the first eight weeks, then hung in the aging room for six to 12 months where they acquire their special country flavor.)
90.8%