Beverly Morton Billand, owner of the Patowmack Farm Restaurant, often writes an update of the happenings in and around her organic, farm-to-table restaurant and farm in Lovettsville, VA. To see her latest update, see below or link directly to http://www.patowmackfarm.com/beverlys_update.html . To link directly to her website, go to http://www.patowmackfarm.com/.
I'd like to add only that Beverly's comments in the first paragraph truly exemplify the type of individual she proves to be; giving, thankful and inspiring. Not only is she giving of herself every day by offering us only the highest of quality of food, Beverly and Chef Christopher, along with the many talented chefs within the Loudoun Chefs Collaberative, have been working together to raise thousands of dollars for various local charities by donating their expertise and time to host local events in our area.
Thank you to Beverly, Chef Christopher, their admirable crew and friends for embracing organic farm-to-table local food and for serving our community with their time, skill and charity.
-The Loyal Local
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Beverly's Update from The Restaurant at Patowmack Farm
January already – I wish you a relaxing, slow moving, perfect 2011. Thank you for the memories, the continued support – the opportunity to learn from our mistakes. I embrace the positive in every situation and person and realize that life is 20% what happens to me and 80% what I do about it. I appreciate all of you. It has been my honor to meet you and share my dream with you. Thank you for letting me surround my life with passion and celebrate it every day as a day-by-day gift.
Sometimes, we are blessed beyond our expectations. I had that happen many times during the last year and especially during the month of December. It is the little rewards that make us smile and remember that every moment brings an opportunity to build resilience.
My granddaughter was born on December 2 – a beautiful baby – Phoenix. A strong name for a little one – guess we’ll call her Nina for now. I know that she will be my daughter’s friend just as my daughters are my best friends.
Earlier this month, I had a “date” with a young (8 year old) lady, Alexandra, who shares my allergy to gluten. A regular at the restaurant, ordering gluten free bakery items and coming to dine at the restaurant, we had a great dinner together having gluten free pizza in Leesburg. When I arrived, she gave me a gift that brought me such joy. I thank you, Alexandra, for sharing and giving me a beautiful gift. She shared a story that she had written as a class assignment – Write about your favorite restaurant - please enjoy:
The One, The Only Patowmack Farm
"My all time favorite restaurant is Patowmack Farm. It is around 15 minutes away from my house. Every time we go there we go on the patio and see the Potomac River and sometimes we see the sunset behind it. The Manager’s name is Miss Beverly and she is really nice. She let’s me feed her chickens, goats and horses. She lets me try lots of gluten free things because she is gluten free as well. If we are going there for something important, the person who is important gets the menu named after them. They always have a new menu. It mostly never is the same menu. I love their lamb and they even have 5 course meals. Right before our meal we get a good and tart ice cream that washes the taste down. If you go at night they light up the restaurant. Once we got to go to the garden house and pick and eat odd looking plants. This is why Patowmack Farm is my favorite restaurant.
- Alexandra
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A huge thank you to the Loudoun Chefs Collaborative who presented an unbelievable event to benefit INMED Partnerships for Children on December 2. Chefs Aaron (Vintage 50), Chris (The Restaurant at Patowmack Farm), Mark (Magnolias at the Mill) and Patrick (Tuscarora) presented a five-course dinner to approximately 70 people. With sponsorships, a silent auction and the proceeds from the dinner, we raised $21,000 for our special cause. All of the food, assistant chefs, and servers gave freely of their time. A big thank you to Catoctin Distillery, thanks Scott, for providing us with their spirits during the cocktail hour. Thank you to I Am Modern Magazine for their support in advertising and for the many other sponsors who gave so generously. Look for the next dinner to be hosted by Chef Patrick, Tuscarora Mill in March.
Yea – the days are getting longer. The seed catalogues are all over my table – my list keeps getting longer. I am placing the orders early January and wait with childlike anticipation for the seeds and plants to arrive. We have lots of plans to increase production and continue the celebration of the connection between kitchen and earth. Our new farm manager will be in constant communication with chef Chris discussing what varieties of radishes, beets, carrots, basil, tomatoes and more to plant. Then chef Chris will turn all this organic bounty into delicious dishes.
The hoophouse is full of lettuces, carrots, chard, spinach, beets, turnips, radishes, cilantro, dill, tarragon and rosemary. We will start more plants in early February and plant early lettuces outside as soon as possible.
