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RdV Flavor

March 5, 2012

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Flavor, a magazine focused on local food, Virginia wine and sustainable agriculture in the DC-area, profiled RdV Vineyards and Occasions was asked to style a buffet of seasonal and local foods to be featured with RdV’s wines.

Our menu highlighted products from area growers, farmers and producers in the DC-area foodshed.

Our own housemade breads, and a dense Latvian-style Rye from Black Rooster bakers, were presented with Charcuterie from Olli Salumeria and Cheeses from Chapel’s and Keswick Creamery. Fresh Figs, Pears, Plums, Grapes and Black Walnuts from Fresh Farm Markets in the Penn Quarter and  Dupont Circle looked pretty with an impressive, bone-in Surryano Ham from Edwards Family Smokehouse in Surry, Virginia.  Raw Oysters, Green Bean and Kabocha Squash Salad, chilled Maryland Crab with Green Apple Verrines and delicate Boudin Blanc over Fondant Potatoes added to the prodigious display of local goods.

Housemade Chicken Pate, topped with Concord Grape Gelee and Virginia Peanuts, was presented in Tiny Mason jars and Fern Street Farms Summer Honey was used to make lacy Cookie Tuiles.

Maple branches, colorful Daliahs, Oak Leaf Hydrandea and bright Celosia came from Occasions’ owner, Eric Michael’s backyard garden for the pretty centerpiece.  All Local and all lovely.

Photos from Flavor Magazine. Thank you Molly Peterson, for sharing the shots. More of Molly’s work can be found here: http://www.mollympeterson.com/