Miss our May Soiree Tasting? The soirée was on the courtyard patio with special guests, Corcoran Vineyards and Sunset Hill Vineyards. We learned about the local Virginia wines while Executive Chef Craig Mason entertained everyone with a soft-shell crab cooking demonstration, an in-season specialty. Here are play-by-play pictures from the evening from guests to our Executive Chef Craig Mason to the local items on the menu. Watch out – these photos may initiate hunger:
BEAUTIFUL BOUQUET from Country Way in Middleburg, VA
FRESH CHOPPED SPINACH SALAD MARTINI
Strawberries, feta cheese, kalamata olives and cucumbers drizzled with a balsamic reduction
GRILLED FARMERS ASPARAGUS SALAD
Served with purple basil and a lemon vinaigrette
SUN DRIED TOMATOES AND PROVOLONE
served on a savory tart
JERKED CHICKEN
on a sweet potato biscuit
KURT KRAUSE, our General Manager entertaining clients
BLUE HAWAIIAN Malibu, pineapple juice, blue curacao
MINT JULEP Bourbon marinated in mint with brown sugar and mint simple syrup
Local cheese such as MARYLAND GOAT CHEESE from FireFly Farms
SOUS CHEF AND EXEC SOUS CHEF AUGGIE AND WILLY
discuss their game plan for the soft shell crab demonstration
EXECUTIVE CHEF CRAIG MASON takes a quick break from preparation
SOFT SHELL CRAB Deep fried with Southern remoulade
EXECUTIVE CHEF CRAIG MASON AND WILLY turn up the heat at our tasting
LORI from CORCORAN VINEYARD explains her winecork ring
AMERICAN LAMB
Pesto marinated lamb chop lollipops, mint accented mango chutney
GREAT WEATHER on the courtyard patio made for a lovely reception
ENJOYING SOFT SHELL CRABS made three ways by Executive Chef Craig Mason
PHOTOS by Dawn Dinius on the NCC team
