Arcadia Farm Dinner With Vermilion Chef Anthony Chittum

Vermilion and Arcadia Center for Sustainable Food & Agriculture proudly present an outdoor summertime celebration of local foods and farmers on the scenic grounds of historic Woodlawn, also the home to Arcadia farms. Join us Sunday, June 19 for the first dinner party yet served on this beautiful parcel of land. Vermilion Chef Tony Chittum has planned a multi-course summer supper from the very best of the best seasonal ingredients (see full menu below). The land beneath your feet will play a starring role in the meal, supplying Tony and his team with a cache of fresh produce from summer beets to spring onions and more.

We can hardly wait to open up the farm to one and all and fully intend to take it over the top with heady indulgences. The evening will begin with cocktails, canapés and music in garden followed by a tour of the Woodlawn grounds – property once owned by George Washington and also home to the stunning Frank Lloyd Wright designed Pope-Leighey House. At dusk, we’ll ring the bell and invite you to take a seat at one long table set atop the a grassy hill in the center of the farm – for a night of sumptuous food and wine.

THE MENU

Canapé
Crudo of Dragon Creek Oysters with Pickled Rhubarb Mignonette
New Frontier Bison Tartare with Mo’s Beets & Pipe Dreams Ash Rind Goat Cheese
Grilled Marvesta Farm Shrimp with Syros Parsley “Salad” & Toasted Almond
Marinated Arcadia Cucumber with Shaved Radish & Blue Suede Moo
Wine: NV Horton Sparkling Viognier, Orange County

1st Course
Path Valley Summer Squash Salad
Bitter Greens, Warm Surry Ham Vinaigrette & Deviled Maryland Eggs
Caromont Farm Goats Milk Feta
Summer Tomatoes, Sesame Seeds, Local Honey & Vin Cotto
Wine: 2010 Blenheim Vineyards Rose, Charlottesville

2nd Course
Trio of Housemade Sausages:
Ashley Farms Chicken Thigh & Liver Sausage with Spring Beans & South Mountain Buttermilk Emulsion; EcoFriendly Farm Stewed Pork Sausage Stuffed Squash Blossoms; Grilled Double Creek Farm Rabbit Terrine with Charred Arcadia Spring Onions
Wine: 2009 Whitehall Cabernet Franc, Monticello

3rd Course
Fields of Athenry Grassfed Beef Brisket
Shaved Path Valley Fennel & Hand Torn Spearmint Slaw
Charcoal Grilled Border Springs Lamb
Grilled Moutoux Farms Whole Wheat Flatbread
Wine: 2008 Linden “Claret”, Blue Ridge Mountains

4th Course
Blueberry Fool: Blueberry Compote, Chamomile Whipped Cream & Almond Cake
Wine: 2008 Rappahannock Cellars Late Harvest Vidal Blanc, Blue Ridge Mountains

FEATURED FARMS
Dragon Creek Oyster Farm – Oysters
New Frontier Bison Farm – Bison
Pipe Dreams Goat Cheese – Fresh & Ash Rind Goat Cheese
Marvesta Shrimp Farm – Shrimp
Arcadia – Vegetables
Path Valley Co-op– Vegetables
Davon Crest Farm – Vegetables
Edward Wallace Ham – Ham
South Mountain Creamery – Butter, Eggs, Buttermilk, Cream, Milk
Caromont Farm – Goat’s Milk Feta
Ashley Farms – Poulette Rouge
Double Creek Farm – Rabbit
EcoFriendly Farm – Pork
Fields of Athenry – Grassfed Black Angus Beef
Border Springs Farm – Grassfed Lamb
Moutoux Farm – Rye Flour
Keswick Creamery – Blue Suede Moo Cheese
Blue Moon Acres – Micro Greens & Vegetables

Details: Farm Dinner at Arcadia Center For Sustainable Food & Agriculture with Vermilion Chef Anthony Chittum. Sunday, June 19, 2011 at 4 p.m. on the grounds of Woodlawn Plantation in at 9000 Richmond Highway, Alexandria, Virginia. Cost is 150. per person. Cancellations after June 5 are non-refundable, though fully transferable. 100% of the evening's proceeds will go to Arcadia. For questions or more information, please contact [email protected].

Vermilion
1120 King Street
Alexandria, VA, 22314
703.684.9669
www.vermilionrestaurant.com

Arcadia Center for Sustainable Food & Agriculture
www.arcadiafood.org