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 7 · column 3 of 6 · from the scan, no model involved
John and Denise Pearson have purchased The Flint Hill Public House, and will continue to operate the restaurant and inn with an added emphasis on conference and meeting facilities.
The couple have worked as chefs at The Flint Hill Public House since the fall of 1994, so when former owners Conrad and Robin Koneczny approached them about buying the business, they welcomed the opportunity. John formerly worked for Sutton Place Gourmet, and Denise recently graduated from the professional cooking and pastry programs at L’Academie de Cuisine in Bethesda.
Asked if the menu and character of The Flint Hill Public House will change, Mr. Pearson said, “The menu reflects our personal style, and is always changing. Denise and I want The Flint Hill Public House to be a place where locals, families and tourists can all feel welcome.”
The menu emphasizes seasonal, traditional foods with a contemporary flair, using native Virginia products whenever possible. Herbs arid vegetables grown in the gardens are used in the restaurant. This week the menu incorporates cucumbers, tomatoes, several varieties of peppers and herbs from the garden.
Soon the menu will also include tomatoes and mozzarella, and bruschetta with tomatoes. The dessert menu has been featuring what is fresh now — peaches and blackberries, combined in a cobbler.
Recent appetizers on the menu include Steamed Virginia Littleneck Clams in Garlic and Herb Broth, and
93.9%