Three of the South’s most notable locavore chefs are joining forces in the kitchen of Keswick Hall at Monticello’s Fossett’s Restaurant this Friday for a Vidalia slinging, peach peeling, Virginia wine pouring celebration of summer in the region.
Chef Tyler Brown of Nashville’s Forbes Travel Guide Four-Star Capitol Grille and chef Walter Bundy of Richmond’s Lemaire will head to the Charlottesville area to join chef Aaron Cross at Four-Star Fossett’s. This is the first time the trio is cooking together, but given their collective penchant for championing locally sourced, sustainable ingredients — Brown oversees the Land Trust for Tennessee’s Glen Leven Farm, Bundy keeps a beehive at Five-Star The Jefferson Hotel and Cross can often be found tending to his Four-Star hotel’s chef’s garden — it’s a natural partnership.
The evening will include an hors d’oeuvre reception and a four-course meal with local wine pairings from vintners such as Barboursville Vineyards and Michael Shaps Wines. The first course, peak-of-the-season heirloom tomatoes, comes from Bundy, and he incorporates a heaping of his signature ingredients: Manakintowne micro arugula, Chesapeake crab, grilled Vidalia onions, Goats “R” Us Camembert and basil pesto from The Jefferson’s garden. Chef Brown follows with Carolina flounder served with cucumber and Sprite melon relish, Swiss chard and black garlic. The third course is Cross’ bison rib-eye with Keswick’s summer giardiniera and toasted anise seed jus.
This toast to the South’s bounty ends with a cherry on top: Dessert is raspberry and lemon balm posset — an English custard — with crispy honeyed groats, white peach sorbet and vanilla pickled cherries.
Photo Courtesy of The Five-Star Travel Corporation
