FAIR HILL INN

Several times each year, Fair Hill Inn offers a nose to tail dinner featuring unusual and multiple cuts from an animal. On Saturday Fair Hill Inn presented a St. Brigid’s Farm Meadow Veal dinner. We were invited guests and had an amazing meal. Chef Brian Shaw was manning the kitchen solo as Chef Phil Pyle, Jr. was away on a family trip in Ireland. The six course dinner began with pastrami tongue with a delicious sauce gribache served on a mini crostini. The second course was bacon wrapped veal terrine, pickled broccoli and mead and mustard sauce. Heavenly. We sat with Cynthia who provided the mead. Thinking the terrine was going to be the best course, we were surprised when we tasted the calf’s liver sausage with sautéed cabbage and caraway, smoked orange and onion marmalade. The sausage was made on the premise and was juicy and full of flavor. The cabbage was perfect. Next up were veal tenderloin medallions, English peas, truffled whipped potatoes and demi-glace. The medallions melted in your mouth, the peas were wonderful and the potatoes were much better than Grandma’s! The last course, braised neck and heart veal ragu with buck wheat pasta, was light but full of flavor. All courses were paired with wonderful wines. Dessert was a decadent flourless chocolate cake with lavender mousse, raspberries and caramel sauce. A magnificent ending to a fantastic meal. We are honored to have the Fair Hill Inn purchase and serve our meadow veal.

Sharon Hernes Silverman writer for The Hunt says,

"Fresh, seasonal foods prepared with impeccable technique, abundant wines, a gracious yet unstuffy atmosphere, and caring service make the Fair Hill Inn a dinner destination that should be on everyone's 'must' list...Fair Hill Inn is a gem that may become as esteemed as the Napa Valley’s French Laundry. Eat there and you will be filled, not only with exquisite food but with glee."