Local chefs recently got together at the Brasserie Beck restaurant in downtown, Washington DC to revive a very popular event "chefs on bikes". The event was organized by one of the co- founders of "Chefs on BIkes" Chef/Restaurateur Robert Wiedmaier,the publishers of Georgetowner, and Loudoun county,Virginia dept of economic development.
The chefs got together at the Brasserie Beck,1101 K street, N.W., Washington DC at around 8 AM. We were treated to a big breakfast which included scrambled eggs, home made sausage, bacon, potatoes, belgian waffles and more...
Above : Chef/Restaurateur Robert Wiedmaier, leading the chefs to the farms.
First Stop : Endless Summer Harvest, located in Purcellville, Va.
We were greeted very warmly by the owner Mary Ellen Taylor, who gave us a tour of her farm.
NEXT STOP : CATOCTIN CREEK - DISTILLING COMPANY - LOUDOUN COUNTY - VIRGINIA
Here we were greeted by a young husband and wife team - Scott and Becky, who own this company and produce award winning, high quality organic rye whiskey and gin. Apart from the Rye whiskey and gin, they also produce brandy from virginia wines and specialty liqueurs. Scott explained to us the process of making Rye Whisky and Becky poured the whiskey for us to taste. Apparently they are the first distillery in Loudon county, Va, operating since before prohibition.
After this we went to STONEYBROOK FARM, a 45 acre certified organic farm in the histroric town of Hillsboro, Va. This farm grows several quality crops, including heirloom varieties.
Here again we were received with refreshments and canapes.
Final stop : NOTAVIVA VINEYARD , where we got to taste several wines and had lunch. Notaviva Vineyard hosts several small concerts, and is a great location for weddings and private parties.
This was a fun day, very educational and did not realize that the neighboring Loudoun county was home to over 1,400 farms that produce variety of produce and livestock, from apples and squash to beef and poulty.
Thanks to Sonya Bernhardt, publisher of the Georgetowner, Steven R. Delonga,for the fine champagne and limousine ride, and my friend Chef Robert Wiedmaier, for inviting me to attend.