The Farm Table at Vermilion

Posted by The Editorial Desk / Wednesday, September 14th, 2011

 

Vermilion was named as one of the region’s best restaurants for a reason. All rustic charm and exposed brick, Vermilion is not just offering up great food and atmosphere, but using local and farm-raised products whenever possible. Last night I had the distinct pleasure and opportunity to not only get a taste of Vermilion’s Farm to Table tasting menu, but to sit down with the woman who’s farm made it all possible.

Elaine Boland is the owner of Fields of Athenry, a family-inspired farm where they serve the local community through pasture-raised antibiotic and hormone-free meats and other fine foods. As she says herself, Fields of Athenry Farm didn’t start out with a mission, but it has one today.

Boland’s personal quest for a more natural and holistic healing method began when her second youngest daughter became ill more than eight years ago. After bouncing around from doctor to doctor, she began a personal quest to explore the “relationship between the foods we eat and chronic diseases such as allergies, obesity, depression, cancer, autism and more.” The farm became more about focusing on “whole foods” grown the way nature intended- including hormone-free meats, raw milk and cheeses, pesticide-free produce and nutrient-dense stocks.

“Here at the farm we believe in healthy eating as the first and foremost preventative measure to many illnesses,” she states. And according to her, her daughter’s health has taken a 360 degree turnaround.

Thus began her quest to share her passion with others. Enter Executive Chef Anthony Chittum and the Farm Table concept.

Chittum understands and appreciates the value of having fresh local ingredients at his disposal- and he doesn’t take it for granted. The Farm Table at Vermilion is a commitment to the local farmers, purveyors and foragers who consistently provide an amazing array of regionally grown goods. Offered just two nights a week, these intimate dinner parties (of only 2-6 people) are both prepared and served by Chef Chittum, and focus squarely on the very best of the week’s local produce. Dedicated to those equally committed to their craft, The Farm Table will present an unequaled opportunity to dine with the chef at his best, share his stories and to explore his changing inspirations.

The Farm Table at Vermilion combines Chef Chittum’s expertise with Boland’s fresh meats and produce to create a tasting menu you won’t soon forget. Our menu last night consisted of 7 courses, starting with grass-fed beef Carpaccio and ending with a homemade apple pie “bar” served with a variety of flavored ice cream, whipped cream, sauces and nut toppings. Heaven.

And in between, a variety of dishes so artfully prepared that they were as pretty to look at as they were delicious.

One of my favorites- a squid ink tagliarini, made with Atlantic squid two ways, minced Thai chilies and a house-made lamb pancetta. It had just the right amount of heat from the chilies and richness from the lamb pancetta to make it a truly inspired dish.

The last meat course was a lamb porterhouse, inspired by Chef Chittum’s fiance’s Greek heritage. Boland is particularly proud of their pasture-fed lamb meat and I could see why. Served with a crispy loukaniko “cannelloni” and an heirloom tomato salad, this lamb was one of the best chops I had ever tasted- tender, juicy and cooked to perfection. Even though I was already so full by this time, I still ate every single bite.

 

 

I highly recommend that, at least once, you treat yourself to this brilliant menu and concept. Spend a few extra dollars and get the wine pairings as well- you won’t be disappointed. It’s amazing how the right wine can not only complement an already-perfect dish, but elevate it as well. Trust me, you’re in good hands at Vermilion.

The Farm Table is available Tuesday and Wednesday evenings with one seating at 6:30 p.m. They welcome parties of 2 to 6 people, and the meal is typically six to eight courses and ranges from $75 to $90 per person. Menus are posted two days in advance, limiting the number of allergy or dietary requests we can accommodate. For more information or reservations, call 703.684.9669 or visit their website here.

For more information about Fields of Athenry Farm, go here.

– Jennie Whistler

 

 

Tags: Alexandria, Alexandria restaurants, Arlington, farm table, food, Gut Check, Jennie, local, local produce, Northern Virginia Magazine, NoVA, nova mag, NoVA shopping, regional cuisine, restaurants, Vermilion, wine