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a 1954 Armagnac arrived next, and everyone at the table agreed that it had an exquisite taste.
The main dish was comprised of meats from a local purveyor, Summerfield Farm in Culpeper. The mignonettes of Virginia venison, veal and lamb were served in a lacy potato nest with wild mushrooms and lingonberry salsa. The meats were as tender as could be, and the lingonberry salsa was an excellent counterpoint to them. This course was served with a 1986 Silver Oak cabernet sauvignon, Alexander Valley, a wine which is very popular but nearly impossible to obtain.
To end an- already spectacular meal, Chef Loiseau’s chocolate cake was served along with two of Chef O’Connell’s recipes: Grandmother’s rhubarb pizza with ginger ice cream and a warm custard bread pudding with Wild Turkey sauce. All were incredible, especially the chocolate cake. Its center was a chocolate mousse. Gold dust in a fleur de lis design decorated the top of the mini cakes, and a sparkling birthday candle stuck in the center added to the festivity.
Coffee was served, and a large platter of several other goodies was delivered to each table. Meringues, chocolates, tiny marzipan apples and potatoes, candied grapefruit rind
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