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rant’s goal is to preserve the nutritional and health-promoting qualities of correctly treated ingredients while enhancing the taste of the dish.
A variety of hors d’oeuvres will be prepared for the ball by Chef Dan Cornish, a native of Virginia and a graduate of the Culinary Institute of American in Hyde Park, New York. Cornish enjoys using French techniques in fresh and innovative ways to create varied menus.
The Campagnes, who also own a restaurant in Alexandria, have planted approximately eight acres of cabernet, chardonnay, and seyval vines. Processed in Virginia under the Bleu
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