Join us for an unforgettable al fresco event hosted by Chef Tony Chittum and Vermilion on the farm and fields of Arcadia, located just down the road on the scenic grounds of historic Woodlawn. Tony and Pastry Chef Tiffany MacIsaac have planned a five-course menu with spring's finest in mind and thoughtfully designed to celebrate the local farmers who inspire us daily. We'll ease you into the afternoon with a leisurely stroll through the grounds, complete with cocktails and accompanied by Maureen Moodie, Arcadia's Director of Farming. She'll share her stories while you mix and mingle with some fine farmers who are also supplying much of the meal's food. From there we'll plant ourselves along one very long table, keep our glasses topped with regional wines and surrender the day to the chefs. Best part? All of the proceeds from your attendance will be donated directly to Arcadia to that they may continue to grow.
We hope that you’ll join us for what promises to be another incredible day of food, wine and friends, and we thank you in advance for supporting both Vermilion and Arcadia. We cannot do this without you, and for that we are extremely grateful. For more information about Arcadia, please visit www.arcadiafood.org.
THE FOOD & WINE
All dishes served family-style
Tony's Lamb Pancetta “BLT”
Carolina White Shrimp with Spring Ramps
Pipe Dreams Farm Chevre Terrine with Rhubarb Variations
Wine: Thibault Janisson "Fizz", Chardonnay, NV, Monticello
Grilled Asparagus with Maryland Blue Crab Remoulade & Little Croutons
Arcadia Lettuces with South Mountain Buttermilk, Charred Spring Onions & Pickled Hen Egg
Wine: Cedar Creek Chardonnay, 2009, Shenandoah Valley, VA
Grassentials Farm Rabbit with Whole Wheat Orecchiette, Fava Beans & Everona Cheese
Charcoal Grilled Berkshire Pork Sausage with Spring Onions, Black Walnut & Parsley "Salad"
Wine: King Family "Crosé", Rosé of Merlot, 2011, Monticello
New Frontier Bison Hanger Steak with Baby Spring Vegetables, Torn Herbs & Blue Suede Moo
Slow-Cooked Fields of Athenry Lamb with Freshly Dug Potatoes & Our Greek Yogurt
Wine: Cedar Creek Cabernet Franc, 2009, Shenandoah Valley
Tiffany MacIsaac's Spring Shortcakes with Arcadia Honey Chantilly, Strawberry Compote, Rhubarb & Pecan Granola
Wine: Linden Late Harvest Vidal, 2006, Linden
Arcadia Farm, Alexandria, VA | Produce & Honey
Moutoux Orchard, Purcellville, VA | Flour & Eggs
Pipe Dreams Farm, Greencastle, PA | Cheese
Hartland Orchard, Markham, VA | Produce
Path Valley Co-Op, Path Valley, PA | Produce
New Frontier Bison, Madison, VA | Bison
Keswick Creamery, Newburg, PA | Cheese
Fields of Athenry, Purcellville, AA | Lamb
South Mountain Creamery, Middletown, MD | Dairy
K&A Produce, Trappe, MD | Produce
Everona Dairy, Rapidan, VA | Cheese
Grassential Farm, Potomac, MD | Rabbit
Northern Neck Produce, VA | Produce
The large portion of the evening’s foods will come from the surrounding grounds, but Chef Tony is also sourcing from more than a dozen local farms including Moutoux Orchard, Pipe Dreams Farm, Hartland Farm, Dragon Creek Farm, Path Valley Co-Op, New Frontier Bison, Keswick Creamery, Fields of Athenry, South Mountain Creamery, K&A Produce, Everona Dairy, Grassentials Farm, and Northern Neck Produce. The team from many of these farms will join us for the evening to share more about their work and mission.