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Dinner
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the county’s farms, wineries and natural beauty.
Beneath a large pole tent on a knoll overlooking the village of Sperryville from Cliff Miller’s sheep and cattle farm, Chef Cathal Armstrong of Restaurant Eve in Alexandria - only recently recognized as the best fine dining in Washington by the Restaurant Association of Metropolitan Washington - and his crew deftly orchestrated a four-course meal for the out of town visitors and Rappahannockers.
Patrons of Restaurant Eve like Armstrong so much that some followed him out to the country.
“I love this chef” said Pat Braun of Alexandria. She had learned about the farm dinner from Restaurant Eve’s Web site.
Guests gathered at the Miller’s manor house beneath the shade trees, sipping wine and blueberry-lemonade spiked with moonshine (the legal kind) concocted by Tbdd Thrasher, the “liquid savant” of Restaurant Eve and its general manager. The Gourdvine String Band played Irish folk and bluegrass music.
As people took their places beneath the tent, Armstrong and staff - struggling at first to keep the lettuce from blowing away in the breeze — served up a salad of shaved beet, baby lettuce, and smoked trout with horseradish sauce.
In between courses, the Rappahannock News talked with Armstrong about his background and very passionate commitment to local, fresh food.
Armstrong came to America 19 years ago from Dublin, Ireland looking, as he says, to earn some “fast cash” and experience in the restaurant business here before returning home.
Instead he stayed, started a family, a restaurant, and now is one of the most recognized chefs in Washington.
“It doesn’t get any more American than that," he said.
Speaking of fresh food, and why it's so important, he
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