18980 Upper Belmont Pl. Leesburg, VA 20176


The Newest Chef’s Table Experience

Every month, the newest Chef’s Table experience in Loudoun County is hosted by the culinary team at The National Conference Center.

This month’s Chef’s Table was a tribute to spring with a variety of Arugula, baby lettuces and lamb. This Chef’s Table Newest Chef's Table Experience Octopus Saladexperience started with a reception in the lobby with wine selections from around the world: Lobetia Sprinkling Wine, Root 1 Sauvignon Blank, Tilia Chardonnay, Donna Paula Red Blend and Puente Ferrer Pinot Noir served with an array of appetizers from the Black Olive Bar & Grill, the sports bar at The National that is open to the public. Wild Mushroom Flatbread, French Cheese Board and a Spanish Cheese board were presented highlighting the Black Olive’s new menu.

Each Chef’s Table event is held in the working kitchen at The National hosted by Executive Chef Chris Ferrier and Chief Wine Officer Mary Watson-DeLauder. The first cause was a Charred Octopus with Fennel and Grapefruit and Miso Dressing, which was paired with Paul Hobbs Crossbarn Chardonnay from Sonoma, California. The salad was a combination of salty, sweet, and sour, while the wine was flavorful and held up nicely to this salad. Paul Hobbs was Winemaker of the Year last year by Wine Enthusiast magazine, and his wines usually sell for $90/bottle, so this was an exquisite wine to pair with this complicated salad.

The second course was Cheese Stuffed Gocce (tear drop pasta) with Smoked Tomato Couli paired with FerrariBraised Lamb at Newest Chef's Table ExperienceCarona Fumé Blanc from Napa, California. The spinach pasta was stuffed with four different cheeses with a sauce made from ripe Roma tomatoes that were smoked in the oven overnight, then added to a stock pot with butter and vegetable stock, puréed and strained. The wine was drier than a Sauvignon Blanc with an herby, green, grapefruit finish. This wine is very flexible, and pairs beautifully with almost any food.

The third course was Rosemary and Mint Braised Lamb with a Cauliflower Mash and Red Wine Demi-glaze accompanied by green beans, mushrooms and mini-onions. The lamb was dry aged and brined overnight. The wine, Catena Malbec from Argentina was an opaque, black berry, grape that complimented the lamb beautifully.

To finish, we cleansed our palate with a Mia Moscato from Spain which was light and bubbly and held up nicely to the Bourbon Butterscotch Bodino (a light pudding or custard) with Chantilly Cream.

The National can put together a Chef’s Table experience just for you and your guests at any time.  Perfect for a birthday dinner or sales meeting for your staff. Call our catering department for more information, 703-724-6245.


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