Last year, I posted a request for any information about the Inn at Little Washington from chowhounders because I was thinking of having my wedding reception there. I got an especially nice response from Dena Sheridan. Well, it's almost a year later and I am back from my honeymoon to report that the reception was FABULOUS and was even better than I imagined it could be. The Inn is described as being a "little jewel box," and I think that the description is spot-on. And the food...sigh. We can't wait to go back. The evening started with "a parade of canapes" and champagne...including what was billed as "the world's smallest BLT" and a rabbit filled pastry cresent. There were several other choices, but I didn't taste or notice them because I was still reeling from the ceremony! :)
The dinner was a pre-selected menu with no substitutions for guests. The Inn decides what the canapes will be on the day of the ceremony, as well as what the soup will be. The demitasse of soup was a creamy white bean soup served in teacups...utterly delicious. The rest of the menu was as follows:
Crabmeat salad with a tropical fruit coulis.
Salad of baby green beans in a mustard viniagrette
Pistachio crusted lamb chops with a root vegetable roesti and a splash of carrot ginger essence...(I am a big fan of lamb and this was the most tender, flavorful lamb I have ever tasted!)
and for dessert...Sevenly deadly sins...a plate filled with various chocolate concoctions and homemade ice-creams. In short, the meal was spectacular.
And the staff could not have been more professional or accommodating. The guests ranged from a high-spirited cousin of mine (who, much to my chagrin, told Patrick O'Connell that the meal was the best he had ever eaten in his life but that he should consider making the portions a little bigger to accommodate "a big guy like me." to my 92 year old grandmother.)
At the end of the meal, we received a tour of the Inn's incredible kitchen from Patrick O'Connell.
Definitely a great chowhound wedding! If anyone is considering having a private party there, he or she is more than welcome to e-mail me. And thanks to Dena again!
by Jen Wheeler | Knowing how to grill corn on the cob is a necessary summer skill, so with Labor Day fast approaching...
by David Watsky | Wondering what to do with your extra cherries? These sweet and savory cherry recipes should help...
by Miki Kawasaki | Making summer fruit preserves is a great way to capture a taste of the season for later in the year...