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said, “It's the best...you can’t tell me that peas picked off the vine aren’t better,” than the week’s old variety shipped cross country or from overseas.
“I’ve never eaten any- ’ thing better than a potato dug out of the ground, boiled, with butter and §alt,” he said as emphasis.
Fresh new potatoes and peas complimented the main course of braised lamb, topped with medallion of lamb tenderloin from sheep . that had been raised on Miller's farm.
Pared with the meal were local wines from Gadino Cellars. Gray Ghost and Rappahannock Cellars.
An aperitif of local cheese with honey almond sauce and a delicious bread pudding
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