Late Summer on The Patio
/Early Mountain Vineyards shares stars of their tasting menu with 3 delicious recipes that show off the best seasonal produce
By Susan Able | Photography by Kate Greer and Tom McGovern | From the Edible DC Summer 2020 Issue
For many, this will be the summer we stayed close to home and sought our pastoral pleasures in getaways to the surrounding countryside. Luckily for us, Virginia’s wine country is part of the great reopening—and perfectly suited for enjoying the outdoors while socially distancing.
You’ll find a worthy road trip in a journey that takes you just north of Charlottesville, to Early Mountain Vineyards, a finalist for Wine Enthusiast’s 2018 American Winery of the Year. The tasting room, patio and back lawn opened in mid-June for reservations. Voted by USA Today readers in its 10 Best Readers’ Choice contest as the “number one tasting room in the nation,” it’s hard to disagree.
As you turn off Wolftown-Hood Road into the vineyard and catch sight of the Early Mountain Tasting Room, you’ll swear you’ve been transported to California and dropped off somewhere in Napa. But as your eyes sweep the fields and hills under grape, and you see the iconic Virginia barn preserved on the EMV property, there is nowhere else you could be than in the shadows of the Shenandoah and Blue Ridge mountains.
“We were so honored that many Early Mountain fans made visiting us their first visit after quarantining at home. That kind of support is very touching. We’ve all worked hard here to create a safe environment, but keep the ambience that gives you the relaxation and fun you get from a tasting visit.”
For Steve and Jean Case, owners and founders of Early Mountain, the mission from the outset of their proprietorship has been to showcase the best foods and wines from Virginia, and that thinking shines through all their operations. The special thing to me about Early Mountain is their absolute commitment to a local focus and the clear pride they have in the products of Virgina’s terroir, be those wine or food. At the vineyard tasting room you can also taste and buy the wines of other Virginia vineyards, demonstrating their commitment to steward the appreciation of other Virginia’s wine growers and products as well as their own.
Chef Tim Moore, Early Mountain Vineyards
A similar commitment is found in their food program. Chef Tim Moore, an alumnus of The Inn at Little Washington, whenever possible uses only local produce and VA-raised proteins in his menus. Virginia cheeses make up their lovely charcuterie platters (one of my personal favorites). As elsewhere in Virginia wine country, staff is always eager to suggest pairings or new varietals or vintages to try.
You can shop online for Early Mountain’s famous rosé and other wines here, if you can’t make it out to the vineyard soon. And Chef Moore has generously shared with Edible DC some of his favorite dishes from this year’s summer menu, so we can all have a little Early Mountain at home.
Buttermilk Wedge Salad with Barley, Radish and Fennel
Recipe by Chef Tim Moore | Photography by Tim McGovern
(Serves 4–6)
½ cup sour cream
½ cup buttermilk
¼ cup mayonnaise
2 cloves garlic, minced
1 teaspoon salt
¼ teaspoon cracked black pepper
1 teaspoon fresh dill, chopped
¼ cup chives, finely cut
2 teaspoons lemon juice
1 tablespoon cooked pearl barley
1 radish, thinly sliced
¼ head fennel, thinly sliced
2 heads iceberg lettuce, cut into 4 wedges
Fresh parsley
Fresh dill
Buttermilk Dressing
In a large mixing bowl, combine sour cream, buttermilk, mayonnaise, garlic, salt, pepper, dill, chives and lemon juice and mix thoroughly. Reserve in refrigerator. Dressing can be held for up to 1 week.
Place iceberg lettuce wedges on a plate and drizzle with buttermilk dressing. Sprinkle barley over lettuce and garnish with shaved radish and fennel. Final garnish: chopped fresh dill and parsley.
Grilled Chimichurri Steak Tacos
Recipe by Chef Tim Moore | Photography by Tim McGovern
(Serves 4–6)
Chimichurri & Steak
1 cup extra-virgin olive oil
½ cup red wine vinegar
6 cloves garlic, minced
2 shallots, minced
¼ cup fresh parsley, chopped
½ cup fresh cilantro, chopped
¼ cup fresh oregano, chopped
1 tablespoon kosher salt
2 pounds flank steak
In a large mixing bowl, combine olive oil, red wine vinegar, garlic, shallot, parsley, cilantro, oregano and salt; stir until fully mixed. Cover flank steak with mixed chimichurri and marinate in a refrigerator for 1 hour.
Prepare grill for medium-high cooking. Grill the steak to your preferred doneness. Remove steak from grill and let rest for 10 minutes. Cut steak into half-inch cubes and serve immediately.
Pico de Gallo
6 Roma tomatoes, chopped
2 jalapeños, seeded and finely diced
¼ cup red onion, finely diced
2 limes, zested and juiced
2 tablespoons fresh cilantro, chopped
1½ teaspoons kosher salt
Flour tortillas
Sour cream
Fresh cilantro leaves
In a mixing bowl combine tomatoes, jalapeños, red onion, lime zest, lime juice, cilantro and salt. Mix well and hold until ready to serve.
To assemble, place about 3–4 ounces of flank steak into a warmed tortilla. Top with sour cream, pico de gallo and cilantro leaves.
Peaches & Burrata with White Balsamic Caramel
By Chef Tim Moore | Photography by Tim McGovern
(Serves 4–6)
6 peach halves
6 portions burrata cheese, 2 ounces each
1 cup sugar
½ cup water
¼ cup white balsamic vinegar
3 small fresh basil leaves
Kosher salt
Maldon sea salt
Using a small saucepan, bring sugar and water to a simmer. Continue to simmer, stirring frequently, until sugar and water mixture has become thick enough to coat the back of a spoon.
Transfer caramel from pot to a bowl and let cool to room temperature. Once cooled, whisk in vinegar and season with salt to taste.
Place burrata and peaches on serving plates, drizzle with balsamic caramel, season with a pinch of sea salt and garnish with basil.
