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within 15 miles of The Inn. "Tim Turner could not believe their was such a wealth of opportunity so close," said Chef O'Connell. Perusers of the book will recognize many scenes and faces, including Jordan River Farm in Huntly and Goat Hill Organic Farm in Washington. Many of the props for the photographs were lent by the Sperryville Antique Market.
"We talked a lot about a cover concept. I wanted to be photographed hanging out of a cloud with my dog Rose looking down over a mountain road leading to the Inn, as if we were watching to see who was coming to visit us," said Chef O'Connell in the Food Arts article. That proved to be too much of a challenge, especially dealing with a netvous dalmation. The cover ended up with a painting by Guy Buffet of The Inn and the surrounding town; the original hangs in the lobby of the restaurant.
The party in Washington, D.C. last week was held for food journalists, fellow chefs, restauranteurs, and friends, supporters and clients from both Washingtons. The front lobby of the DAR Continental Hall was decorated with the woodbuming red cookstove that Chef O'Connell first learned to cook on.
The library in the hall was set with several large tables fancily decorated and set with platters of food prepared from recipes in the cookbook. Some of the dishes offered were Crispy Seared Foie Gras on Polenta With Country Ham and Blackberries, Chilled Charcoal Grilled Salmon in a Mustard Seed Crust, Timbales of Fresh Crabmeat and Spinach Mousse, and Risotto with 'Shrimp, Oyster Mushrooms and Country Ham. The Perrier-Jouet champagne flowed freely, as well as Linden Vineyards Cabernet Franc, Chardonnay and Late Harvest Vidal Riesling. A separate dessert table was set up with many desserts, among them White Chocolate Mousse and Mattie Ball Fletcher's original recipe for Candied Grapefruit Rind.
Chef O'Connell told his‘ guests the story about his original wood-burning cookstove. It was the only source of heat in his and Reinhardt Lynch's
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