As the recipient of the James Beard Foundation’s Restaurant

As the recipient of the James Beard Foundation’s Restaurant of the Year Award in 1993, The Inn at Little Washington was invited to create a 91st birthday celebration honoring the late James Beard at his home in New York City on April 27.

Nine of The Inn’s staff made the journey to help create the benefit event which featured as it’s theme: “A Banquet in Shenandoah National Park.” This involved transforming a New York townhouse into a forest complete with trail signs, trees and a menagerie of stuffed animals—deer, bear, beavers, birds, etc., all loaned for the occasion by Richard Morris of Front Royal Taxidermy.

The menu was inspired by Boy Scout campfire cookery. As a former scout’ The Inn’s Chef and co-owner, Patrick O’Connell credits earning his cooking merit badge with influencing his career choice.

The considerable challenge was to transform classic campfire recipes l. into elegant and sumptuous fare worthy of $125 a plate.

Under a canopy of birch branches lit with white lanterns, the guests dined on camouglage tablecloths with neckerchief napkins tied with square knots while sipping wine poured from canteens as the stuffed animals looked on.

Lori Blanton, the Inn’s florist, composed bouquests of wild flowers in tin cans tied with jute and massive sprays of lilacs in knapsacks. A gaint black bear in a sleeping bag rocked in a hammock above the party.

Rappahannock morels were presented in “pup tents pastries” with Prince Michel Vineyards Virginia Champagne, graciously donated by the winery. A first course of native Rockfish raised by Ken Hyde in Warrenton was baked in tinfoil with sauteme butter and fresh tarragon, followed by a bonfire of local asparagus from Marta Irmen’s and Butch Eastham’s gardens combined with tiny crayfish tails and foie gras with matchsticks of toast. Organic rabbits