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Cooking with Tim - Steak & Potatoes

March 30, 2020

As we have all been cooking much more at home, Chef Tim Moore, Early Mountain's Executive Chef, has filmed some easy instructional videos to make delicious restaurant meals at home. Check out the full video HERE and the recipe below.

Steak: (Lakota Ranch)
4 ea – 5oz Beef Tenderloin Medallions
3 ea – Cloves Garlic (smashed)
1 ea - Sprig Rosemary
1 ea - Sprig Thyme
1 Tbl – Unsalted Whole Butter
1 Tbl – Extra Virgin Olive Oil
Cracked Black Peppercorn, to taste
Kosher Salt, to taste

Potatoes:
5 ea – Idaho Potatoes
1 qt – Heavy Cream
6 ea – Cloves Garlic (minced)
1/3 C – Parsley (chopped)
1 Tbl – Kosher Salt
2 Tbl – Unsalted Whole Butter

Salad:
½ lb – Local Spring Mix (washed)
Vinaigrette:
½ C – Balsamic Vinegar
½ C – Extra Virgin Olive Oil
¼ C – Sugar
1 tsp – Whole Black Peppercorn

Method for Steak:

  • Temper beef at room temperature for about 15 minutes. While beef is tempering, heat a large sauté pan to medium-low heat. Salt and pepper both sides of beef and turn burner heat up to medium-high heat.
  • Pour olive oil into hot pan. After oil is to its smoking point, very carefully place beef into pan (making sure not to splash hot oil). Give each steak a nice press down to ensure complete surface area is in contact with pan. Let sear for about 4-5 minutes.
  • Check each steak individually for nice and consistent caramelization. After this is complete, carefully flip steaks and begin to sear other side of the beef.
  • After about 2 minutes; add butter, thyme, rosemary and garlic to pan. Using a spoon, baste steaks for 2-3 minutes.
  • After basting is complete, remove steaks from pan and let rest on a cutting board for 5 minutes.

Method for Potatoes:

  • Wash, peel, and cut potatoes into a medium size dice (between the size of a nickel and a quarter)
  • Add diced potatoes and heavy cream to a large pot and bring to a boil. Once boiling, turn heat down to a medium-low heat and simmer. Stir occasionally to ensure cream doesn’t scorch on the bottom of the pot.
  • Simmer potatoes until very tender. Add garlic and let cook for another 3 minutes. Turn burner off and remove from heat.
  • Strain potatoes (making sure to reserve heavy cream) and add them back to the pot.
  • Add butter, parsley, and salt; using a medium whisk, start to mash and whisk potatoes.
  • While stirring, add reserved heavy cream to potatoes until desired consistency is obtained. Taste and season further if needed.

Method for Vinaigrette:

  • Add all ingredients into a blender and blend on high for 30 seconds.
  • Pour into a vessel of your choice and reserve for later use.
Best of Virginia

Virginia Restaurant Lovers Takeout Week

March 30, 2020

This week, in support of Virginia Restaurant Lovers Takeout Week, we are offering a curated list of restaurants throughout Virginia that are offering curbside/takeaway service for your convenience. As restaurant hours of operation are apt to change, please click the link for up-to-date information on current menus and pick-up hours. Some are even offering delivery.

As you are supporting your local favorites, please share on Social Media to encourage others to support as well using #VirginiaEatsLocal! You can find the full overview of the initiative here. As you enjoy local eateries don’t forget to open delicious Virginia wine with your meal. Many of the below offer wine to go. We are also happy to ship Early Mountain wines directly from our online store - any order of 3+ bottles earns free shipping.

Charlottesville Area:
Ivy Inn (434) 977-1222 Please email orders (ivyinn@ivyinnrestaurant.com)
Ten (434) 295-6691 Call or order online
Mona Lisa Pasta (434) 295-2494 Call or email orders
Southern Crescent Gallery and Wine Bar (434) 284-5101 Call or Grubhub
Feast! (434) 244-7800 Order by phone or online
C&O Restaurant (434) 971-7044 Email or call
Oakhart Social & Little Star (434) 995-5449 Order through the website
Zocalo (434) 977- 4944 Order online
Now and Zen (434) 971-1177 Call and DoorDash
Beer Run (434) 984-2237 Order online
Hot Cakes (434) 295-6037 Call for orders
Greenwood Grocery (540) 456-6431 Call or order online
The Local (434) 984-9749 Order online
The Shack (540) 490-1961 Call for orders

Richmond Area:
Grisette (804) 562-6207 Call or email
Alewife (804) 325-3426 Call for orders
The Roosevelt (804) 658-1935 Call or order online
Laura Lee's (804) 233-9672 Call or order online
Shagbark (804) 358-7424 Order online
Perch (804) 669-3344 Order online
Taste Multiple locations Order online

NoVA:
Revel (703) 303-7031 Call or Text
La Fromagerie (703) 879-2467 Call
Screwtop Wine Bar (703) 888-0845 Call or order online
Neighborhood Provisions - NRG Restaurants Order online
Field & Main Order online

Tidewater/Virginia Beach:
The Amber Ox (757) 790-2299 Order online
Taste Multiple locations Order online
Prosperity Kitchen & Pantry (757) 390-3256

Best of Virginia

Wine Shops Update- Delivery, Pick-up and Open for Wine Sales

March 18, 2020

As we are all adjusting to lots of home cooking and take-out, we want to highlight some of our independent partners offering curbside wine pick-up or delivery to keep you all stocked. As things are ever changing, we will try to keep this updated with new information, but please contact the shops with any questions. We are also happy to ship to our wines direct from our online store- any order of 3+ bottles earns free shipping.

Northern Virginia

These wine shops are all offering delivery:

Arrowine: 703-525-0990, Revised hours

Screwtop: 703-888-0845, pick-up and free delivery for orders over $100 in Falls Church, Alexandria, and Arlington

Crystal City Wine Shop: 703-414-0777, Can order from Drizly.com app

Unwined Bradlee: 703-820-8600

Unwined Belle View: 571-384-6880

These shops are offering curb side pick up:

Organic Butcher of Mclean 703-790-8300

Planet Wine 703549-3444

Department of Beer and Wine, Alexandria 703-682-2863

Dominion Wine and Beer, Falls Church 703-533-3030

Richmond/Williamsburg:

Urban Hang Suite - 804-325-9089 pick up or delivery via ww.chopchoprva.com $3.99 delivery fee

Taste Westhampton - 804-362-0504 curbside pick up

Outpost - 804-447-1730 pre-order pick-up and walk-in

Ellwood Thompson - open for regular business

J Emerson - 804-285-8011 curbside, delivery and waiving over $100

Barrel Thief - 804-612-9232 curbside and delivery, retail open

Libbie Market - 804-285-6414 delivery and curbside - no minimum

Wine Seller - 757-564-4400 curbside, pick up and online

Tidewater:

Westside Produce and Provisions - 757-962-1961 open

Taste - curbside pick up

Charlottesville

Market Street Wine open regular hours, curbside and in-town delivery. 434-202-0511

Beer Run 434-984-2337 open for curbside and in-town delivery, $30 minimum no delivery fee

Foods of All Nations 434-296-6131 - For delivery, please call and ask for Frankie directly

Rio Hill Wine and Beer 434-295-8466 - curbside pick up, delivery available

Washington D.C.

Paul's 202-537-1900 Curbside and limited delivery available.

Calvert Woodley 202-966-4400 Delivery within DC and curbside pick-up

Macarthur's 202-338-1433, Delivery Only

Glen’s Garden Market 202-588-5698 - pre order, pick up

Early Mountain's COVID-19 Preparedness Plan

March 14, 2020

This blog will be updated with adjustments as we all grapple with the developing COVID-19 pandemic.

March 17th:

The Early Mountain tasting room will close for a minimum of two weeks to ensure we are following best guidance from the Centers for Disease Control and Governor Northam. We will keep you updated. Our online store is open 24/7 and will continue to be serviced with complimentary shipping for any 3+ bottle order. We are happy to offer suggestions on any wine orders and look forward to welcoming you back to Early Mountain as soon as we are able. Also, stayed tuned for options to join virtual tastings and other ways to stay connected in the weeks ahead.

March 16th:

The Early Mountain tasting room will close on Monday March 16th and Tuesday March 17th to enact additional deep cleaning measures and assess the best way forward for our various business units.

March 14th:

The safety and health of our staff, our members, and our community are our top priority. We have decided to cancel our Oyster Festival this weekend. While we have no knowledge of COVID-19 exposure and Central Virginia is not a hot spot, a gathering of almost 500 guests traveling from throughout the region creates an unnecessary risk. Our Tasting Room will operate under our usual hours at this point (11 am – 5 pm) though we are dramatically limiting guests to allow appropriate social distancing. We are also only offering bottle and glass sales and using stemless glassware that we welcome our guests to take home. These decisions are to limit unnecessary contact and protect our staff and guests.

For the past two weeks, we have also increased sanitation measures in our tasting room, event spaces, and offices, especially by continuously disinfecting high touch areas such as our i-pads, door handles, and other areas. We are transitioning to single use paper menus, installing two disinfecting stations in the tasting room, and disinfecting furniture and tables between seatings and I-pads between uses. This weekend, we have set up a pick up station in our Event Hall so that our Club Members may pick up their shipments with ease - we can also assist with carry out wine orders. For anyone who would like wine delivered, we have initiated free shipping via our website store.

Our glassware and dish ware is washed with high temperature disinfection and our staff are all trained in the recommendations from the World Health Organization WHO. We have initiated additional sick day benefits to ensure that our staff stays home when they are sick or if they need to quarantine in the future.

Looking ahead, knowing that the vineyards don't have a pause button we have taken additional measures to protect our vineyard and winery team. Our vineyard crew has been divided into two teams and we're limiting any interaction between the two groups. Our production team is also remaining separate from our hospitality teams so that there is less risk to transmission. We encourage everyone to practice similar separation as possible in their lives.

More than anything, let's support each other in this uncertainty. We welcome you as our winery family to be well, enjoy our wines in the comfort of your home or in our tasting room, and be safe with your family and friends.

Cheers,

Dave Kostelnik, General Manager

A Conversation with Tim Moore, Executive Chef

March 12, 2020

I recently sat with Executive Chef Tim Moore to learn more about his vision for our culinary program in the Tasting Room and for private events. Since joining Early Mountain from The Inn at Little Washington in June of 2019, Tim has embraced the vision of Our Virginia Table, traveling throughout central Virginia to source directly from artisan farms in our rich agricultural region. Come visit us soon to taste how he captures the essence of the season in his layered and wine-enhancing dishes.

Aileen: You’ve shared that you have a vision to bring the Early Mountain menu to 80% local sourcing. What has been the progress to that vision?

Tim: It’s a challenge, to be honest. I’ve been at Early Mountain for 9 months and I’m still nurturing the farmer/grower relationships and traveling the back roads to find the farms that are a good fit for us. Quality is paramount, but quantity is also critical. We host 150-300 guests on a busy Saturday and we don’t want to create a dish and not be able to fulfill orders. So for example, in our Bison Bone Marrow dish, the Bison is locally farmed at New Frontier, the baguette is local and organic from Albemarle Baking Company, the vinegar is from Lindera Farms but the hedgehog mushroom are organic from a high quality commercial purveyor. But we have made incredible progress and with the spring and summer menu I anticipate achieving 80% local sourcing across the board if not higher.

Aileen: I know the integral role and positive impact culinary programs can have for our local growers. What farmers are you most excited to be partnering with?

Tim: There’s so many great folks that we’re working with right now – our friend David Collins of Moonlight Farms in Madison is growing microgreens specifically for Early Mountain. We’ve played with radish, beet, cilantro, and lentil microgreens. We have pea shoots coming this Spring. Microgreens are such an important component of the finishing flavor profiles that we’re working with.

Lakota Ranch is another example. Jeremy Ing is the owner and the whole family is involved. They have grass fed Devon beef that we’re working with. We get our chicken eggs from them. My father-in-law is the chicken man there so I had a bit of an “in”. The chickens are totally free range, non-GMO. We use those eggs for Gnocchi, pastry cream, for clarifying our chicken consommé, and for our house made pasta. I’m proud that we don’t have any store-bought eggs in our restaurant.

Aileen: Many wineries offer a charcuterie and cheese board – what approach do you take with the board at Early Mountain?

Tim: This is a place where our focus on local really differentiates. We have such talented producers around us, there’s no reason to go further afield for a great board. Right now we feature MeatCrafters Salami from Landover, MD, Firefly Farms goat cheeses, 20 Paces sheep & goats milk cheese as well as cheeses from Meadow Creek. We pair it with housemade mostarda and Windsong Apiaries honey.

We developed a killer dish with the birch wrapped Comte rounds from Firefly – it gets baked with garlic and herbs and served warm and fragrant with ABC’s baguette. So satisfying and such a classic preparation that elevates a stunning cheese.

Aileen: If there’s three words you want people to use to describe EM’s dishes, what would they be?

Tim: Honest, Fun, and Delicious.

It’s honest to what we’re doing. We’re not doing anything to fit in. Fun (relaxed and playful). And Delicious – we want people to walk away satisfied and thinking about the interplay of flavors and the thought between our dishes and our wines.