As promised, here is my recap of the lovely Hill & Holler dinner we attended on Sunday night! This was my third H&H dinner, the first was at Old Met downtown and the second at Meriwether Vineyards for Cider Week.
Sunday’s dinner at held at Bellair Farm, and I think it has been my favorite yet! The scenery was just perfect and the weather, ideal.
Each Hill & Holler dinner highlights area chefs, and this night was hosted by Caleb Shriver and Phillip Perror of Dutch & Company out of Richmond. Additionally, each event benefits a local organization, and we celebrated the Virginia Food Heritage Project. I had the chance to talk to the founder Tanya for a while, and she’s on a mission to connect food from the past and present through recipes, stories, seeds, breeds, places, festivals, organizations and memories. Check out the map they have just released! This is the first comprehensive documentation of the food and farming heritage of central Virginia.
Upon our arrival to the farm we were greeted with cocktails and appetizers.
This Basil Smash (served in a nice glass bottle!) was delicious!
So was the Blenheim Rose. Blenheim provided the wines for the evening. One of my favorite vineyards!
This appetizer was like a cornbread pancake topped with pork and honey. An awesome combo!
Next we tried grilled spring onion with jalapeno romesco
But Matt ate most of that
Tunes by Sam Cregger!
One of our hosts
We roamed the farm at a bit and found what we thought was a vegetable washer!
Then it was time to be seated for dinner
I just love the spray painted animals who watched over our table!
We sat down next to Bridget and Ken and realized that we were kindred spirits! They were up from Richmond, and we very much enjoyed their company all night.
Blenheim poured their Petit Verdot and a refreshing Sauvignon Blanc
I’ll let you refer to this menu for descriptions of each course. They were all fantastic!
The bone marrow + herby radishes were unlike any dish I’d had before. Loved the contrasting flavors.
And the Green Eggs + Ham were one of the most creative dishes I’ve ever enjoyed!! I believe the egg whites were blended with herbs and then baked and bits of yolk were drizzled on top. Loved the nest too!
Next up we had amazing bread from Sub Rosa bakery in Richmond
Paired with ham, grown on Bellair Farm and locally cured
We assembled little sammies with house-made mustard
The chicken was cooked perrrrrrrrrfectly – and I loved the addition or orange peel! This alone would have been perfect for dinner, but there was more on the way.
A super fresh salad with yogurt dressing
And the hit of the night for me was this sausage with polenta
Topped with radish leaves, pickled turnip and Twenty Paces feta. The merguez sausage was unbelievably good!
For dessert we had freshly made ricotta with macerated strawberries, honey, lavender and polenta bread. The ricotta was made by Twenty Paces, a new farm run by one of our former employees – Melanie!
We talked until long after the sun set and headed home to our sleeping boy. It was a really fun night!