My Sperryville
Welcome to Sperryville, Virginia. Tucked between the North and South Forks of the Thornton River at the base of the Shenandoah National Park, this tiny village has quietly become a culinary hub—something locals have known for a long time.
Once a small crossroads serving travelers, tradesmen, farms, and orchards, Sperryville now moves to a gentler rhythm
Growing Joy
By midmorning, crates of greens are already stacking up near the wash station of Red Wiggler Care Farm. A line of growers moves steadily down a row, hands practiced, eyes trained on what’s ready
for harvest and what needs another day…
Rooted in Connection
The fairy lights cast a magical sparkle across the patio high in the Virginia mountains. Seated around the fire rings are chefs Travis Milton, Wells Selbe, and Marcus Repp. Less than an hour earlier, they’d pulled off a six-course meal for 57, and now they are mingling among their guests, sharing their favorite ingredients (pawpaws, spicebush) and tales of bringing local food to the table…
Memories & Meals
Stepping off the bustling sidewalk of MLK Avenue into Grounded, the plant-lined walls, artful mood lighting, and concrete benches evoke a serene, landscaped garden. Even before venturing further to explore the café, plant shop, and wellness studio, or to try one of the color and taste explosions that make up Grounded’s unique takes on lattes and matcha, the ubiquitous plants are already speaking…
The Invisible Work
At The Dabney, blistered peppers arrive smoky and sweet, their softened skins collapsing against grains of farro. The dish feels simple, almost effortless. For chef Jeremiah Langhorne, that apparent ease is the product of years of trial and error…
Learning Classic French Cuts
Batonnet. Julienne. Brunoise. These terms for precisely sized cuts standardized by French cuisine sound like they might belong in a professional kitchen, among chef coats and industrial appliances. At home, where no one is watching, it’s tempting to assume they don’t matter…
Growing Herbes de Provence
Julia Child launched her television career making a French omelet while promoting Mastering the Art of French Cooking. Viewers were captivated by her charisma and matter-of-fact teaching. Her guiding idea was simple: Everyone can make good food with a little technique and fresh ingredients.
Julia in DC
Decades after her death, Julia Child continues to loom large in American food culture. Her influence rests on a rare cross-over: advanced classical techniques translated fearlessly for the home kitchen and popularized through her books and cooking shows…
Learning the Line
Marigold petals, all pointing in the same direction, tweezered atop tuna crudo… Cara Cara oranges supreme-style cut, the juice from the discarded pith squeezed on top of them for moisture… the bouquet garni trimmed to look like scrolls at the bottom of the consommé.
Fresh Asparagus Soufflé
Fresh Asparagus Souffle RECIPE BY: Raymond Ost, the former executive chef at Wilson Farm in Lexington, Massachusetts The soufflé looms large as a “difficult” dish. Its ingredients are deceptively simple: […]
Through the Fire
As home cooks and chefs know, it’s essential to have the right tools to draw out both the taste and texture of individual ingredients. Sourcing locally made, quality knives can be a challenge, but DMV+ residents are fortunate to have Giancarlo Sulmonte, who fuses traditional craftsmanship with his artistic vision to make custom Japanese-style knives, right here in Frederick, Maryland.