Open Dinner Last Night, March 14, 2014

0017Photo: Kate Headley Lovely evening thanks to fabulous guests and the promise of spring in the air!


Shad Roe on Corncake with Sorrel, Lamb Shoulder with Gremolata, Veal Sweetbreads on Fingerling Potato, Brussel Sprouts with Pickled Ginger, Beets Roasted with Balsamic and Peanuts

Bay Leaf Lemon Vodka Cocktail, Domaine La Blaque Rose Pierrevert 2012


Pacific Cod with Leeks, Pea Shoots and Saffron Broth– Buckwheat Bread

Domaine Grosbot Barbara San Pourcain Rouge 'Chambre d'Edouard' 2011

Black Trumpet Mushrooms with Arugula, Mizuna and Seeds-– 48 Hour Farm Bread

Domaine Roux Bourgogne Blanc 2012

Chicken Braised in Red Wine Stuffed with Black Truffles, Shallots, Mashed Celery Root and Radish Sprouts– Rosemary Spelt Bread

Mas d'Alezon Faugeres 'Montfalette' 2011

Grayson Cheese on Walnut Cracker

Rhubarb, Coconut and Orange Trifle with Candied Cashews

Tissot Cremant Blanc

Bites: Pistachio Coconut Macaroon, Popcorn Chocolate Chip, Chococlate Cake with Cocoa Nibs

Take Home: Chocolate Sesame Shortbread

Dinner June 1, 2013

IMG_4819IMG_4777IMG_4821IMG_4800 Lovely guests on Saturday night gathered to celebrate a friends engagement.  They were a pleasure, fabulous wine pairings by Tom, so many great ingredients makes cooking super fun– all good!


Flat Iron and Broccoli Rabe, Porcini with Leeks, Chicken Thigh on Cabbage with Preserved Lemon and Olive (Red Lentil for Vegetarians), Soft Shell with Sorrel and Avocado (Sweet Potato for Vegetarians), Scallop and Rhubarb on Cucumber and Mustard (Giant Lima Bean for Vegetarians), Beet Noodle with Black Walnut

Lemon Verbena Vodka Cocktail, (Delaunay) Touraine ROSE 'Cabotieres' 2012


Asparagus, Ramps and Morels with Arugula and Radish– Corn Meal Bread

(Dutheil) Chinon 'Les Gravieres' 2012

Fava Beans, Baby Artichoke, Black Rice, Green Onion, Celery, Parsley and Basil– Spelt and Oregano Bread

(Frabcois Cazin) Cour-Cheverny 2009

Halibut with French Summer Truffles, Mashed Potatoes and Baby Collard Greens (Poached Egg for Vegetarians)– Buckwheat Bread

(Bart) Bourgogne, Marsanney 2011

Moses Sleeper Cheese and Walnut Cracker

Chocolate Cake with Frozen Chocolate, Coconut Cream, Local Strawberries and Pistachios

(Champalou) Vouvray NV

Bites: Tiny Carrot Cakes, Popcorn Cookies, Lychee Nuts

Give Away: Chocolate Chip Sesame Cookies

Weekend Home Restaurants

home Photo Kate Headley

We hosted two open Home Restaurants last weekend.  Great guests, lots of fun and such a fabulous variety of spring ingredients.  We had a few vegans join us, the ingredients in the parenthesis were for them.

For those of you who joined us thank you and hope to see you again very soon!


Scallop Rhubard Chervil (Giant Lima Bean), Soft Shell Sorrel Avocado (Sweet Potato), Flat Iron Horse Radish (Shiitake), Asparagus with Leek, Raw Beet Noodles Johnny Jump Ups Walnuts, Egg Bacon Chives Cabbage (Polenta)

(Gerard Boulay) Sancerre ROSE 2012/ Lemon Balm Vodka Cocktail 


Fava Bean, Arugula, Artichoke, Fennel, Preserved Lemons, Green Olives, Parsley

(Dominique Piron) Morgon Cotes du Py 2010 

Ramps, Fiddlehead, Bamboo, Sesame Seeds, Black Rice, Vietnamese Cilantro, Ginger, Baby Collard Greens

(Grange Tiphaine) Montlouis "Clef de Sol" Blanc 2011 

Wood Grilled Chicken Thigh, Morels, Rapini, Basil Olive Oil Mash Potatoes (Quinoa, Red Lentils)

(Prudhon) St. Aubin Rouge 1er "Les Frionnes" 2009 

Oma Cheese and Walnut Cracker

Strawberry Frangipane Tart, Frozen Lavender and Lemon Balm

(Pierre Paillard) Brut Champagne Bouzy Grand Cru NV 

Weekend Home Restaurants

ferns on board Saturday night we hosted an open Home Restaurant–– it was a full house.  We have a couple open dates in May and still have some reservations available for Friday May 17.  Sunday night we hosted a small celebratory dinner for a dear friend.  Great weekend, beautiful weather for cocktails in the garden both nights... and so much fun to be cooking with the abundance of spring ingredients.

PASSING: Watermelon Radish with Parsley, Shad Roe with Sorrel, Haliut Salad on Corn Cake, Flat Iron Steak with Mustard, Grilled Asparagus, Sweet Potato with Caramelized Onion, Egg Salad on Cucumber

Lemon Balm Vodka Drink, (Chateau L'Eperonniere) Rose de Loier 2012


Beet Broth with Leeks and Black Rice, Celery, Carrots, Chervil–– Buckwheat Bread

(Geoffrenet-Morval) Chatequmeillant Rouge 'Version Originale' 2011

Fava Beans and Fiddlehead Ferns with Mizuna, Arugula, Tiny Collards, Salad Burnette, Sesame Seeds and Avocado–– Multi Grain Bread

(Domaine Chaveau) Pouilly Fume "Croqloup" 2011

Braised Chicken Thigh with Morels, Ramps, Roasted New Potato and Baby Red Kale–– 48 Hour Bread

(Yves Cuilleron) Syrah "Candives" VDP 2011

Oma Cheese and Cracker

Rhubarb Frangipane Tart with Almond Sorbet

(Moutard) Brut Champagne Grand Cuvee NV

Bites: Chocolate Cake with Mint, Shortbread with Blackberry, Sesame Cookie

Dinners January 4th and 5th

009 Photo Kate Headley












We were thrilled to start the new year with back to back private home restaurants.  The weekend was fabulous thanks to two fabulous groups of guests.

This is what we ate and drank–

PASSING: Seared Scallops on Cucumber with Sorrel, Lamb Leg with Grainy Mustard,  Egg and Oregon Black Truffle, Watermelon Radish with Parsley, Flat Iron Steak with Caramelized Onion (Saturday night Chicken), Pickled Turnips and Carrots

(Domaine du Gour de Chaule) Gigondas Rose "Cuvee Amour de Rose" 2011, Lemon Bay Leaf Vodka Cocktail


Rockfish with Black Rice, Brussel Sprouts and Pickled Ginger, Spelt Olive Oil Bread

(Cantina Convento Muri-Gries) Pinot Nero Alto Adige 2010

Mizuna, Potato, Bacon and Black Trumpet Mushroom Salad, Grilled Rosemary Bread

(Cheveau) Macon-Fuisse "Les Grandes Bruyeres" 2010

Poached  Chicken with Leeks, Girasol, Fennel, Spinach and Saffron (Saturday Braised Beef Short Ribs), 48 Hour Bread

(Triacca) Sassella Valtellina Superiore 2008

Winnimere Cheese with Cracker

Soft Gingerbread with Pears, Frozen Coconut and Pine Nuts

(Domaine de Montbourgeau) Cremant du Jura NV

Bites: Chocolate Covered Marcona Almonds, Chocolate Chip Pistachio Drops, Mini Chocolate Cakes

Home Restaurant Saturday September 15, 2012

We were thrilled that old friends chose to bring new friends with them last night to celebrate two birthdays here at 1508.  Fabulous group and so fun to cook with the many local firsts of the season– chanterelles, chestnuts, shallots, cranberry beans...

Dinner last night:


Wood Grilled Quail and Parsley,  Flat Iron Steak on Sweet Potato with Mustard, White Peach with Tomato and Basil, Brussel Sprout with Ginger and Sesame, Corn with Lime and Salt, Salmon Cake on Cucumber with Chive

Lemon Balm Vodka Martini


Lamb Sausage with Fig, Arugula, Chestnut, Balsamic and Roasted Garlic

(Belregard Figeac) St. Emilion Grand Cru 2006

Spaghetti Squash with Shallot, Cranberry Beans, Tiny Eggplant, Sweet Red Pepper, Zucchini, Calaloo and Chanterelle

(Cheveau) Pouilly-Fuisse "Trois Terroirs" 2010

Rockfish with Leek, Basil Mashed Potato, Kale, Green Tomato and Sorrel

(Pillot) Bourgogne Rouge 'Les Grands Terres' 2008

Consider Bardwell Pawlet Cheese with Olive Oil Cracker

Honeycrisp Apple and Black Walnut Crumble with Frozen Path Valley Honey

(Domaine Leon Boesch) Cremant Brut Zero 2009

Dessert Bites: Chocolate Cake with Fresh Mint, Chocolate and Pistachio Biscotti, Vanilla Shortbread, Chocolate Chip Cookie

Take Away: White Hydrangea Bouquet


Cooking in Austin















Magical getaway last week to Austin included a nomadic Home Restaurant with a menu influenced by Texas ingredients.  There is a wonderfully large amount of food being grown within the Austin city limits.  Huge thanks to our host as well as Stephanie and Kim (also dinner guests) of the breathtaking Rain Lily Farm for memorable herbs including French Anise Seeds which from now on will be a constant in my DC garden, Sebastian of Countryside Farm for the Wild Hog and Rabbit, Antonelli's Cheese Shop who had an experimental cheese from our favorite Jasper Hill Farm, and Casey the Chef from Justines who cooked with me and helped me gather stellar ingredients for the meal.

Already looking forward to the next!

PASSING (tastes from the kitchen): Black Eyed Peas with Oregano, Roasted Rabbit with Rhubarb Ketchup, Corn and Lime and Garlic Chive, Brussel Sprout with Ginger, Fig Basil and Balsamic, Roasted Eggplant with Small Celery


Turbot with Leek, Armenian Cucumber and Grainy Mustard (24 hour bread)

Arugula with Morel, Porcini, Shallot and Red Wine Vinegar (buckwheat herb bread)

Wild Hog with Basil Mashed Potatoes, Roasted Green Tomatoes, Okra, and Spicy Cabbage (olive oil spelt bread)

Washed Moses Cheese and Walnut Cracker

Zucchini Olive Oil Cake with White Peaches, Blackberries and Anise Cream

Small Bites: Chocolate Chocolate Chip Macadamia Cookie, Chocolate Cake with Fresh Mint, Salty Rosemary Walnut Biscotti, Lavender Cake Rose Icing and Pistachio

Take Home: Warm Fig and Chocolate Bread

Home Restaurant May 12, 2012

Good friends hosted a Home Restaurant at 1508, their invitees included some old friends of ours, one of the hosts daughters came early in the morning and made bread with me, some fabulous first time guests–  It was fun!


Quail Egg with Chives on Shiitake, Grilled Guinea Hen, Veal Sweetbreads with Rhubarb, Stinging Nettle Broth, Baby Leek with Mustard, Pickled Radish

Lemon Verbena Vodka Cocktail, (Domaine de Mirail) Colombard Gascogne 2011


Soft Shell Crab with Carrot and Sorrel– 48 Hour Bread

(Chateau Les Valentines) Cotes du Provence Rose Estate 2011

Morel, Porcini, Fiddlehead Fern, Ramp, Fava Bean Greens and Red Asparagus– Buckwheat Herb Bread

(Henri Jouan) Bourgogne Passe-Tout-Grain 2009

Lamb Shoulder with Spring Garlic, Sugar Snaps, Olives, Preserved Lemon and Pea Shoots– Spelt Foccacia

(Domaine du Gour de Chaule) Gigondas "Tradition" 2007

Windermere Cheese and Walnut Cracker

Lavender Pistachio Cake with Frozen Lemon Balm, Strawberries and Candied Pistachio

(Tissot) Cremant du Jura Brut NV

Bites: Chocolate Cake with Fresh Mint, Popcorn Drops and Salty Rosemary Biscotti

Take Home: Fig Walnut and Chocolate Bread, Flowers

Home Restaurant Saturday April 7

We enjoyed our evening last night thanks to our fabulous guests, farmers, wine importer and other purveyors who provided us with ingredients... PASSING

Fiddlehead Ferns, Scrambled Eggs with Wild Chive, Watermelon Radish with Parsley, Smoked Potato with Truffle Salt, Seared Scallop with Pickled Ginger, Shad Roe with Sorrel, Grilled Rabbit with Grainy Mustard

Lemon Balm Vodka Cocktail, (Chateau Les Valentines) Cotes du Provence ROSE Estate 2011


Pork Shoulder with Baby Kale, Morels and Ramps– 48 hour Bread

(Chateau Pradeaux) Bandol Rouge 2005 

Turnip and Black Walnut Gratin with Asparagus, Salad Mache and Argon Oil– Olive Oil Herb Bread

(Jonathan Pabiot) Pouilly-Fumé 2010

Halibut with Salsify, Carrots, Leeks, Chard and Black Rice– Cornmeal Bread

(Francois Gaunoux) Bourgogne Rouge 2007

Harbison Cheese with Walnut Cracker

Banana Cake with Frozen Vanilla, Champagne Mango, Oranges and Candied Hickory Nuts

(Moutard) Brut Champagne Grand Cuvee NV

Bites: Chocolate Cake with Beets, Coconut Almond Macaroon, Salty Chocolate Macadamia Nut Biscotti

Take Home: Fig, Walnut and Chocolate Bread