Meander Blog

Chocolate Ameretti Cake at Italian Cooking School

2011-02-21T12:48:00.000-08:00

Italian is the theme for this month’s Inn at Meander Plantation’s Country Inn Cooking School here our Orange, Virginia wine country bed and breakfast. Our enthusiastic students mastered marinara and manicotti, did oh-so-good on osso bucco and finessed focaccia.

Italian desserts are pretty simple and often involve fruits. A grapefruit zabaglione was simple to make and incredible over fresh berries, and the espresso panna cotta with cranberry-pistachio biscotti was equally easy and amazingly delicious.

But the favorite dessert was the Chocolate Amaretti Cake. Ground amaretti cookies and almonds take the place of flour and give a gooey texture reminiscent of brownies. Topped with Amaretto Whipped Cream and fresh raspberries, it was an elegant finale to the Vintner Dinner that featured the wines of pioneering Virginia winemaker Gabriele Rausse.

Suzanne’s Dessert of the Week:
Chocolate Amaretti Cake
Adapted from a recipe by Giada De Laurentiis, The Food Network
• 3/4 cup semisweet chocolate chips
• 1 cup almonds
• 1 cup amaretti cookies (about 2 ounces or 10-12 cookies)
• 1/2 cup unsalted butter, room temperature
• 2/3 cup sugar
• zest from one orange
• 4 large eggs
• Unsweetened cocoa powder, Amaretto Whipped Cream and fresh raspberries, for garnishing
Preheat the oven to 350˚F. Spray a 9-inch springform pan with nonstick spray.
Microwave the chocolate until melted and smooth, about 1 minute.
Combine the almonds and cookies in processor. Process until the almonds and cookies are finely ground; remove and set aside. Place butter and sugar in the processor bowl and blend until creamy and smooth. Add orange zest and pulse until incorporated.
Add the eggs 1 at a time, blending until well mixed. Add the nut mixture and melted chocolate. Process until blended. Clean the sides of the bowl after each addition and blend again.
Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center comes out clean, about 35 minutes. Cool in the pan for 15 minutes. Remove to serving tray.

Before serving, dust top with cocoa powder. Top each slice with a dollop of Amaretto Whipped Cream and fresh raspberries for garnish. Makes 12 servings.

Thanksgiving Dinner Menu

2009-11-22T13:05:00.000-08:00

Thanksgiving Dinner Menu

November 26, 2009; 2:00pm and 6:30pm

Call today to make reservations for either of our two seatings.

First Course:

Mixed Baby Greens, Apples, Goat Cheese and Pecans
with Apple Cider Vinaigrette
Or
Oyster, Corn and Potato Chowder
Or
Butternut Squash and Apple Soup with Bacon Lardoons

Second Course:

Roasted Butternut Squash, Parmesan, Toasted Almonds,
Greens and Balsamic Vinaigrette
Or
Scallops with Wilted Spinach and Tomato-Caper Sauce

Main Course:

Breast of Turkey with Cranberry and Sausage Stuffing,
Brussels Sprouts, Mashed Potatoes and Gravy

Or
Roulade of Pork Tenderloin with Cornbread, Apple and Country Ham Stuffing,
Sweet Potato Casserole, Haricots Vert and Apple Cider Reduction
Or
Escolar Filet with Maple-Ginger Glazed Roasted Root Vegetables,
Winter Squash and Asparagus

Dessert Course:

Pumpkin Tart with Molassas Spiced Cookie Crust
Or
Apple Tart Tartin with Honey-Thyme Ice Cream
Or
Individual Pecan Pies with Bourbon Caramel Sauce

$65 per person
$35 for children under 10
(Does not include gratuity, taxes or alcoholic beverages.)

Dinner Menu

2009-07-18T15:24:00.000-07:00

Saturday, July 18, 2009
Executive Chef/Owner Suzie Blanchard

First Course:
Salad of Baby Field Greens with Apple, Maytag Blue Cheese,
Candied Pecans and Apple Cider Vinaigrette
Wine Pairing: Rappahannock Cellars Seyval Blanc 2008
Or
Spanish Gazpacho: A Cold Soup of
Cucumbers, Avocado, Yellow Pepper, Onions and Herbs
Wine Pairing: Gray Ghost Vineyards Victorian White

Entrée -- Select One per Person:
Pan Seared Bistro Steak with Blood Orange Beurre Rouge,
Creamy Parmesan Polenta and Sautéed Asparagus
Wine Pairing: Prince Michel Vineyards
Cabernet Sauvignon 2006

Seared and Roasted Duck Breast with Peach Tarragon Sauce, Potato Puree and Yellow Haricots Vert
Wine Pairing: Linden Vineyards Claret 2006

Seared Ahi Tuna with Herbed Basmati Rice Pilaf,
Haricots Vert and Roasted Yellow Tomato Vinaigrette
Wine Pairing: Del Fosse Vineyards Grand Cru Olivier 2007

Dessert:
Panna Cotta Trio with Kiwi, Strawberry and Mango
Wine Pairing: Gray Ghost Vineyards Adieu 2007
Or
Lemon Sorbet with Chocolate Dipped Strawberries
Wine Pairing: King Family Vineyards Loreley 2004Late Harvest Viognier

The Inn at Meander Plantation Dinner Menu

2009-06-03T11:17:00.000-07:00

Thursday, June 4, 2009 through Sunday, June 7, 2009

Chef Alexander Morris

First Course:
Hudson Valley Pan Seared Foie Gras with Savory Polenta,

Virginia Country Ham and Blackberries
Or
Salad of Mixed Greens with Cherry Tomatoes, Asparagus Tips,

Fresh Grated Asiago Cheese with House-Made Balsamic Vinaigrette

Second Course:
Oysters on the Half Shell with Champagne Tobikko Roe Sauce
Or
Goat Cheese Bombes- Cornmeal Dusted Deep Fried Goat Cheese

with Fresh Tomato Basil Salad

Intermezzo:
Raspberry-Orange Sorbet

Entrée (Please Select One Per Person):
Pan Seared Blue Marlin with Jumbo Lump Crab, Pineapple Butter,

Crispy Potatoes and Sautéed Snow Peas

Rosemary-Garlic Essence Colorado Rack of Lamb with Potato Puree,

Baby Carrots and Burgundy Wine Sauce

Maryland Style Crab Cakes with Saffron Risotto,
Rainbow Chard and Citrus Butter Sauce

Dessert:
La Bete Noir (Flourless Chocolate Cake)
with Retreat Farm Blackberry Coulis
Or
Meander Classic Crème Bruleé

The Inn at Meander Plantations Dinner Menu

2009-05-21T19:13:00.000-07:00

Friday, May 22, 2009
Chef Alexander Morris

First Course:
Blue Crab Salad with Tomato Confit
and Champagne- Basil Vinaigrette
Or
Salad of Baby Lettuces with Cherry Tomatoes,
Local Grown Strawberries, Candied Walnuts
with House-Made Honey-Mustard Vinaigrette

Second Course:
Maryland Style Crab Cakes Three Ways:
*Curry Oil
*Avocado Tar-Tar
*Honey Balsamic Remoulade
Or
Pan Seared Colossal Sea Scallop with Sweet Pea Puree
and Roasted Red Pepper Sauce

Entrée:
Pan Seared Duck Breast with Braised Cherries,
Sweet Potato Puree and Gingered Figs

Panko Encrusted Filet of Opah with Wasabi Potato Puree,
Sautéed Mustard Greens and Blackberry Ponzu

Cinnamon Rubbed New Zealand Rack of Lamb with Port Wine Demi-Glace, Roasted Fingerling Potatoes and Baby Carrots

Dessert:
La Bete Noir with Raspberry Coulis
Or
Lemon Cups with Strawberry Rhubarb Compote

2009-04-15T12:00:00.000-07:00

Welcome Chef Alexander Morris

Chef Alexander Morris brings an international spectrum of culinary perspectives to his new position as Chef of The Inn at Meander Plantation, our historic Virginia country inn and restaurant noted for its elegant accommodations and exceptional cuisine.

With a background in Italian, French and Continental cuisine, gained from family tradition, formal training and years of cooking experience, Morris plans to incorporate these elements into menus and dishes that reflect the fine dining tradition of the Inn.

“This is a chef’s dream job – a chance to use the freshest local ingredients, to create menus without any limits, to develop my own signature style. I can just look out the window (of the kitchen) and get inspired,” says the 29-year-old chef enthusiastically. “Just look at those views! This place is amazing.”

Chef Morris, who recently relocated to Orange, VA, along with wife Christina and one-year-old son Cole, joined the Meander staff in early April. As Chef he will be responsible for all aspects of food service at the Inn, with special emphasis on planning, preparation and presentation of the five-course prix fixe dinner served five nights a week and instruction at the Inn’s monthly Cooking School.

His love for food and the art of its preparation began as a youngster growing up in West Chester, PA, first helping his Italian grandmother in the kitchen and then working in his father’s Italian restaurant and uncle’s delicatessen. After formal studies at The Restaurant School at Walnut Hill College in Philadelphia, he began working in restaurants in the Philly and Chester County, PA, area.

But it was in 2002 under the guidance of Chef David Walti at The Gables in Chadds Ford, PA, that his passion for creating fine food and a memorable dining experience took shape. “He taught me so much about foods and different styles of preparation. He inspired and encouraged me to grow as a chef. He really ignited my imagination.”

On the operational side, Morris’ mentor is Anthony De Stefano, executive chef at Riverstone Café in Exton, PA. “Running a large operation where two restaurants operated from a single kitchen to turn out up to 1000 covers per night, I learned the value of organization, proper staff training and precise teamwork. These skills are perhaps even more important in a small kitchen like we have, where everyone has to work together at top capacity to produce plates of incredible quality and consistency.”

The Inn at Meander Plantation (http://www.meander.net) is located at 2333 N. James Madison Highway, Locust Dale, Va 22948 (on Hwy. 15 between Orange and Culpeper). Reservations for lodging in the Inn’s 10 elegantly appointed guests rooms or for dining can be made by calling 800-385-4936 (local 540-672-4912) or e-mail to inn@meander.net.

The Inn at Meander Plantation Dinner Menu for March 19-24, 2009

2009-03-16T11:23:00.000-07:00

The Inn at Meander Plantation
David Scales, Executive Chef

Sixty-Five Dollars per Person
Not inclusive of tax gratuity and alcoholic beverages

Cocktails Hour with complimentary hor d'oeuvres starts at 6:00pm. Dinner is served at 7:00pm. Please call 540-672-4912 to make reservation.

First Course:
Parsnip Bisque with Caramelized Apples,
Brie and Pomegranate Gastrique
Or
Organic Spring Mix with Meander Chives,
Retreat Farm Hard Boiled Egg, Shallot, Peas,
Duck Cracklins and Blood Orange Vinaigrette

Second Course:

Garlic and Brown Crusted Colossal Scallop
with Curried Cream Retreat Farm Spinach
Or
Retreat Farm Lamb Porterhouse Chop with Potato Puree,
Watercress Emulsion and Lamb Demiglace

Intermezzo:
Retreat Farm Raspberry Sorbet

Entree Course (Select One Per Person):
Filet of Black Angus Ribeye, Mushroom Risotto,
Shaved Asparagus and Red Wine Demiglace

Roulade of Duck Breast Wrapped in Chard
with Butternut Squash Hash, Micro Basil and Port Wine Reduction

Seared Pacific Blue Marlin with Micro Bok Choy,
Pommes Maxim and Grapefruit Vanilla Tapioca Sauce

Dessert:

Crème Caramel with Mango
Or
Lemon Semifreddo with Retreat Farm Blackberry Sauce
and Lemon Zest Anglaise

Valentines Dinner Menu

2009-02-05T13:52:00.000-08:00

Saturday, February 14, 2009
David Scales, Executive Chef

Sixty-Five Dollars per Person.
Cocktail Hour 6:00pm and Dinner is served at 7:00pm.
Reservations Required.

First Course:
Baby Arugula Salad with Beets, Goat Cheese, Candied Cashews, Fresh Herbs and Cherry Balsamic Vinaigrette
Or
Parsnip, Apple and Brie Velouté with Pomegranate Reduction

Second Course:
Black Truffle and Ricotta Ravioli with Rosemary and Sage Cream Sauce, Parsley Oil, Fried Capers and Organic Sweet Pea Shoots
Or
Yellowfin Tuna Tartare with Avocado Puree, Retreat Farm Microgreens and Soy, Sesame and Ginger Sauce

Intermezzo:
Blood Orange Sorbet

Entree Course (Select One Per Person):
Chateaubriand Stuffed with Jumbo Lump Crab, Grilled Assorted Asparagus, Potato Puree and Tarragon Demiglace

Olive Oil Poached Colorado Rack of Lamb with Glazed winter Vegetables, Parmesan Polenta and Pinot Noir Lamb Demiglace

Potato Crusted Red Snapper with Red Quinoa Risotto, Roasted Baby Spinach and Tequila Sunrise Beurre Blanc

Dessert:
Meander's Signature La Bete Noir
(Dense Dark Chocolate Tart with Ganache)
Or
Tiny Valentine Cakes
(Petite Sour Cream Cakes Filled with Raspberry and Apricot)

Movies on Mt. Pony: LIbrary of Congress Audio-Visual Conservation Center

2009-01-29T13:05:00.000-08:00

Movies on Mount Pony: Library of Congress Packard Campus for Audio-Visual Conservation is just 15 minutes away for the Inn at Meander Plantation.

Set on a beautiful 45 acre campus with stunning architectural design and landscaping, the Packard Campus of the National Audio-Visual Conservation Center is a state-of-the-art facility where the Library of Congress acquires, preserves and provides access to the world’s largest and most comprehensive collection of films, television programs, radio broadcasts, and sound recordings. The Campus has globally unprecedented capabilities and capacities for the preservation reformatting of all audiovisual media formats (including obsolete formats dating back at least 100 years) and their long-term safekeeping. In addition to preserving the collections of the Library, the Packard Campus was also designed to provide similar preservation services for other archives and libraries in both the public and private sector. The physical description of the Campus is impressive enough—415,000 square feet, more than 90 miles of shelving for collections storage, 35 climate controlled vaults for sound recording, safety film, and videotape, 124 individual vaults for more flammable nitrate film—but it is also a "factory" for acquisitions, preservation, access, and partnerships.
Although the facility is not open to the general public for tours, visitors can enjoy movies on Mount Pony when the Packard Campus hosts a regular series of film and television programming in its 206 seat theater. There are usually three shows a week: Tuesdays at 7:00 pm, Fridays at 7:30 pm, and a Saturday matinee at 2:00 pm. The state-of-the-art projection booth is capable of showing everything from nitrate film to modern digital cinema. Mt. Pony audiences are treated to a dazzling array of cinematic delights in a gorgeous Art Deco-style theater with superlative sound, state-of-the-art film projection, and comfortable seating. All programs at the Campus are free and open to the public, but children twelve and under must be accompanied by an adult. Reservations are strongly encouraged.
Motion Picture, Broadcasting and Recorded Sound DivisionNational Audio-Visual Conservation CenterLibrary of CongressPackard Campus19053 Mount Pony RoadCulpeper, VA 22701-7551Call (540) 827-1079 x79994 (or) (202) 707-9994 no earlier than one week prior to the screening you plan to attend.
Click for Theater Schedule

Meander Menu for January 22 - January 27, 2009

2009-01-22T15:49:00.000-08:00

David Scles, Executive Chef

Please call 1-540-672-4912 to make reservations at our 7:00pm seating.
Cocktails and hors d'oeuvres are served begining at 6:00pm.

First Course:
Parsnip Soup with Purple Carrot Juice Reduction and Caramelized Pears
Or
Arugula Salad with Apple, Candied Pecans, Goat Cheese, Fresh Herbs and Black Berry Fumét

Second Course:
Retreat Farm Shoulder of Lamb Ravioli with Sweet Pea Shoots, Rosemary Cream Sauce, Parmesan Reggiano,
Parsley Oil and Fried Capers
Or
Seared Colossal Scallop with potato Puree, Roasted Spinach and Sauvignon Blanc Pan Sauce

Intermezzo:
Greyhound Sorbet

Entree Course (Select One Per Person):
Black Angus Steak au Poivre with Black Truffle Potato Croquette, Charred Greens and Green Peppercorn Sauce

Grilled Halibut Cheeks with sweet Potato Puree, Haricot Vert
and Wild Mushroom and Salsify Soubise

White Marble Farms Pork Loin Stuffed with Sage Sausage, Glazed Winter Vegetables, Crispy Garlic Potato
and Apple Cider Reduction

Dessert:
Duo of Chocolate:
Chocolate Torte with White Chocolate Ice Cream
Or
Grand Marnier Soufflé and Vanilla Bean Anglaise

Sixty-Five Dollars per Person
(tax, gratuity and alcoholic beverages not included)

New Years Eve Dinner Menu

2008-12-12T15:33:00.000-08:00

Wednesday, December 31, 2008
Executive Chef, David Scales

125.00 per person (not inclusive of tax grauity and alcoholic beverages).
Please call, 1-800-385-4936, to make your 8:00 dinner reservations.

Amuse-Bouche:
Oysters and Caviar

First Course:
Parsnip Soup with a Swirl of Apple,
Pear and Brie Velouté and a Hint of Pomegranate

Second Course:
Fried Striped Bass, Carrot Puree,
Microgreens and Tabasco-Herb Remoulade

Third Course:
Diver Scallops with Foie Gras,
Potato Puree, Ten-Year Balsamic Reduction
and Pistachio-Cayenne Brittle

Fourth Course:
Cumin-Vanilla Crusted Quail,
Spaghetti Squash and Black Truffle Sauce

Fifth Course:
Black Angus Filet Mignon with “True Blood” Demi-Glace and Fried Salsify

Dessert Course:
Amaretto Souffle
or
Chocolate Decadence

Christmas Eve Dinner Menu

2008-12-12T15:00:00.000-08:00

Wednesday, December 24, 2008
David Scales, Executive Chef

To Reserve 6:30 Seating Call 1-800-385-4936

First Course:
Oyster and Salsify Bisque

Second Course:
Seared Scallop with Parsnip Puree,
Red Wine Beurre Blanc and Salted Sesame Brittle

Third Course:
Triple Bird:
Roasted Goose and Blackberry Sauce
Seared Foie Gras with Balsamic and Pistachio
Squab with Sweet Pea Shoots and Bird Reduction

Intermezzo:
Hot Butter Rum Cider

Entrée:
Smoked Short Ribs with Potato Puree,
Roasted Spinach and Red Velvet Demiglace

Dessert Course:
Thirty-Six Layer Gateau with Peppermint Chocolate Curls

Seventy-Five Dollars per Person
(Not inclusive of alcohol, taxes and gratuity)

One Hundred and Ten Dollars per Person with Suggested Wine Pairings
(Not inclusive of taxes and gratuity)

Thanksgiving Dinner Menu 2008

2008-11-23T11:36:00.000-08:00

The Inn at Meander Plantation

Thanksgiving Dinner

Thursday, November 27, 2008

First Course:

Select One Per Person
Butternut Squash Soup with Wild Mushroom Flan
Or
Arugula Salad with Shallot, Cranberry, Goat Cheese,

Candied Pecans, Bacon Lardons and Apple Cider Fumet
Wine Suggestion: Prince Michel Vineyards Barrel Select Chardonnay 2005
$8 glass/$22 bottle

Main Course(Select One Per Person):
Smoked Turkey with Oyster Stuffing, Potato Puree and Giblet Gravy
Wine Suggestion: Rockbridge Vineyards De Chiel Reserve Pinot Noir 2005
$8 glass/$21 bottle
Or
Sweet Potato Scales Crusted Striped Bass with Cauliflower-Caper Puree,
Roasted Spinach and Béarnaise Sauce
Wine Suggestion: Pearmund Cellars Ameritage Reserve 2005
$8 glass/$36 bottle
Or
Olive Poached Prime Rib with Crispy Garlic Potatoes
Collards and Cabernet France Demiglace
Wine Suggestion: Rockbridge Vineyards De Chiel Reserve Pinot Noir 2004
$8 glass/$24 bottle

Served At Every Table:
Cranberry-Orange Relish, Five Cheese Macaroni and Cheese,
Succotash, Haricot Vert and Onion Gratin

Dessert Course (Select One per Person):
Fall Spiced Ginger Bread with Cinnamon Ice Cream
Or
Thirty-Two Layer Chocolate Gateau
Or
Pumpkin Pie
Wine Suggestion: Gray Ghost Vineyards Adieu 2006

$8 glass/$32 bottle

Seventy-Five Dollars per Person

(Not inclusive of tax, gratutiy and alcoholic beverages)

Virginia Wine Academy: A Guest's Personal Experience

2008-09-12T16:12:00.000-07:00

This was the single most perfect way I could have possibly spent these few days. If you are at all interested in wine, you won't want to miss the Virginia Wine Academy at Meander Plantation. The most impressive part of this package is the number of experts involved, all willing to share their knowledge and their passion for wine in general and Virginia wines in particular. Meander's restaurant (which took an award from the wine industry last year) serves VA wines exclusively.

When I arrived Sunday evening, there was a champagne reception for all the folks attending the 'academy'. Traveling alone, it's always a concern about meeting and mingling, but the small class quickly became a group of friends with a common interest: wine! We tasted a couple of wines, had our introductions and some time to visit, and then all went off in their separate directions for dinner.

Next morning, we met in the 'library' dining room for a private breakfast just for class attendees. There were others staying at the inn who were not part of the wine school package. We were served just-from-the-oven muffins with berries, a plate of fresh fruit, and were given a choice of sweet or savory breakfast. Since my preference is for protein in the morning, it was a relief to not be faced with french toast and pancakes, without other options to start my day. Breakfast was perfectly delicious, generously portioned, with all local foods. Nicely done.

We immediately got down to business with an introduction to wine -starting world wide and bringing it all the way to Virginia in short order. The overseer of the academy is Warren Dunn, an extremely knowledgeable and entertaining guide, who is obviously enthusiastic about his topic. Notebooks are provided with all sorts of information, from wine descriptors to why certain glasses are used all the way to bottle shapes, corks, labels, and openers. We tasted and learned about five separate wines in the first session alone! You learn pretty fast that you really need to pour out your glass, instead of drinking everything that goes in it. It's about tasting, not drinking (at least until lunch!) and there were some serious lessons that went with every taste.

Next, we were visited by a winemaker (who brought wines to taste, of course) who gave a seminar about the terms used to describe wine, and then he paired wines with each course of our lunch. The food pairings were really interesting, and apparently we could have taken an entire course on that alone.

After lunch, yet another vintner visited to spend the afternoon explaining the process of planting and tending the vines throughout the growing season. After that, it was off to the inn kitchen for a quick demonstration about cooking with wine, given by the chef. We saw a couple of reduction sauces and got a taste of things to come...

One of the couples attending class were partners in a winery and brought along a few bottles for us to try during the break before dinner. Hard to believe nobody was tipsy, but we had all been careful during the tastings and sat out on the wonderful verandah and watched the sun set over the mountains in the distance that clear, cool afternoon. Heavenly.

Dinner was five courses all paired with wines by - you guessed it - another winemaker. Actually, this one was a large operation and the owners and wine maker and hospitality manager were all there from the winery. Each wine was introduced as the course was being served, and the winemaker described the wine - how it was made, the decisions made along the way to achieve the wine, and told us what to look for in flavor, color, taste. It was fascinating! And the dinner? Oh my goodness! Sea bass, quail, steak, and chocolate cake. (Ok, there are far more perfect descriptors for each, but you get the drift.) Course after course of exquisite morsels perfectly matched with excellent wine. How's that.

I fell into bed. Next morning, more breakfast?! No. I made arrangements for coffee only, and while I'm happy with that decision, the rest of the class had their muffins and fresh fruit and everybody ordered the egg dish, which was a creamy baked concoction filled with herbs and looked delicious. They were full of praise. I had my coffee and was quite content. Off to the wineries! First we picked grapes at Meander and crushed them and tested for sugars. Then off to a wonderful tiny one-man operation. Then a tour of one of the largest wineries in Virginia and lunch with the vintner. Information, information, information!

Dinner (dress) was the culmination with crabcakes, duck pate, tenderloin and then ginger cheesecake with red wine poached pears. And wines! All introduced by the delightful couple who own the winery who shared their stories as well as teaching us about their wines.

In the morning, one more delicious breakfast (I wasn't about to pass that up again) with eggs baked with gruyere and cream, and sausage, and the prettiest fruit plate you ever saw. We all traded addresses and promised to stay in touch and then agreed to meet up at one last winery on our way out of town for a tour of the operation.

LOTS of information, LOTS of new things learned, LOTS of incredible food, LOTS of wines -some I liked, some I didn't, all were interesting- and lots of new friends, too.

I can't say enough good things about this class. But before I finish: Meander Plantation is steeped in history, remarkably beautiful, well-staffed, and well cared for. Service was impeccable at every turn. Amenities in the room (and tripled sheeted beds, which I love) were top notch. The inn was spotless, and the innkeepers gracious and warm.

What a delightful experience.

Sandee

Wine Pairings Dinner with Linden Vineyard

2008-08-14T10:01:00.000-07:00

The Inn at Meander Plantation
Wine Pairings Dinner August 19, 2008
A Celebration of New Southern Cooking School

Featuring the Wines of Linden Vineyards
and the Cuisine of Executive Chef David Scales

Amuse Bouche

First Course

Fried Green Tomato Napoleon with Basil and Roasted Sunflower Seed Pesto
Linden Vineyards 2007 Seyval

Second Course

Pan Seared and Roasted Red Snapper with Succotash and
Chioggi Beet Relish
Linden Vineyards 2007 Avenius Sauvignon Blanc

Third Course

Jumbo Lump Blue Crab and Grits with Shrimp Fritter and
Rosemary Lobster Cream Sauce
Linden Vineyards 2005 Hardscrabble Chardonnay

Fourth Course

Maryland Chicken Fried Quail with Wilted Greens and
Buttermilk Ranch Panna Cotta
Linden Vineyards 2004 Claret

Fifth Course

Roasted Wild Boar, Carolina Gold Rice, Grilled Squashes and
Blackberry Cayenne Sauce
Linden Vineyards 2005 Hardscrabble Red

Dessert

Georgia Pecan and Cane Syrup Pie with Whiskey Ice Cream
Linden Vineyards 2005 Late Harvest Vidal

More to Meander: Restaurant open 6 days a week

2008-07-22T15:36:00.000-07:00

The Inn at Meander Plantation and Restaurant

Announcing our restaurant's expansion…
more to Meander …

More Days and More Hours:
Now open, with flexible seating times:
* Sunday, noon to 8 p.m.
* Monday, Tuesday, Thursday, Friday and Saturday
5:30 – 9:00 p.m.

More Dining Choices:
Now offering:
* Classic Chef's Tasting Menu Dinner/$65 per person
* New Prixe Fixe Dinner/$39 per person
* Select from expanded menu prepared fresh daily by Executive Chef David Scales
The menu changes weekly to reflect the season and market availability.

Come help celebrate our growth!
Complimentary glass of champagne with dessert
through August 30.

Named “2007 Restaurant of the Year”

2333 N. James Madison Hwy., Locust Dale, VA 22948
Hwy. 15 between Culpeper and Orange)
540-672-4912 or 800-385-4936
email: inn@meander.net

New Vineyard at Meander

2008-07-22T15:26:00.000-07:00

NEW VINEYARDS

And then there’s our other new venture, our very own Vineyards.

Thanks to our friend and neighbor Dean Gruenberg (who has his own Castle Gruenberg Vineyards and Winery just around the corner from us on Meander Run Road and set to open in August), we now have nearly 2 acres of grapes growing here at Meander.

The vineyard actually started last year with planting of a half-acre each of Cabernet Franc (a staple Virginia varietal) and Petite Manseng (our favorite white varietal) at the top of the field to right of the driveway. There is fruit on the vines and Dean says we’ll make about 30 bottles from them this year. But it will be 4 years before we will be able to produce the quality of grapes we want.

Just planted in the field to the left of the drive is an acre of Crimson Cabernet, a brand new hybrid cross of Cabernet Sauvignon and Norton. This is an extremely new hybrid and we are, to our knowledge, only the second vineyard in the state to plant this grape (Dennis Horton at Horton Vineyards and Winery is the other) that has the taste properties of Cab Sauv with the disease-resistance, hardiness of Virginia’s native grape, Norton.

Thanks to Dean for all his hard work of planting and maintaining the vines and thanks to Ron Kilby, our extraordinary gardener, for keeping the rows tidy. What a beautiful site as you approach The Inn to see grapes growing!

We’re thinking of naming the new vineyards Elim Vineyards which comes from the original name of this property in 1726. When the plantation was patented by Col. Joshua Fry, he named it Elim which is an oasis mentioned in the Bible.

Montpelier Civil War Encampment Aug.1 - 3

2008-07-22T15:07:00.000-07:00

Montpelier Civil War Encampment
August 1-3, 2008

So, history buffs – make note of two significant upcoming events at historic Montpelier, President James Madison’s home in Orange County, VA.

CIVIL WAR ENCAMPMENT:
About 50 Civil War re-enactors from Company A 13th Virginia, which was known as the “Montpelier Guards,” will be camping Aug. 1-3 at Montpelier and participating in activities similar to those of the estimated 4,500 Confederate forces housed on Montpelier grounds in 1863-64. The event is open to the public on Friday, from 10 a.m. to 5 p.m., Saturday, 9 a.m. to 5 p.m.; and Sunday, 9 a.m. to 2:30 p.m.

The standard $14 admission to Montpelier covers entrance to the encampment and other activities. And by the way, we have discounted admission tickets which also give you a 10% discount at the Montpelier Gift Shop!

As part of the weekend activities, Montpelier senior guide and noted Civil War book author Jayne E. Blair will lead in-depth guide’s tours of the Confederate Winter Camp Site at Montpelier, as well as recognize the Aug. 1 anniversary of the Confederate return to Orange County Courthouse following General Robert E. Lee’s devastating defeat at Gettysburg.

Prior to the 1864 Battle of the Wilderness, Orange County served as headquarters for General Lee’s army. That winter before the 3-day battle that resulted in almost 30,000 casualties, General Samuel McCowan’s South Carolina Brigade occupied the camp located on what is now Montpelier’s 2,650 acres.

Since the site was abandoned on May 4, 1864, the 5-acre encampment that included huts with hearths laid out in 50-men streets has been nearly untouched. In an exciting discovery, Montpelier’s archaeologists have excavated four of these hut sites, and they are featured as part of a ¾-mile interpretive trail.

Also included on the tours will be the Gilmore Cabin, which is the post-Civil War home of freedman George Gilmore, his wife Polly and their five children. Born a slave at Montpelier during James Madison’s first presidential term, Gilmore was emancipated because of the Civil War. Following his freedom in the late 1860s, he leased nearby land from Dr. James A. Madison, a grandson the president’s brother. The 1873 home he built has been fully restored and opened to the public in 2005. It is the only restored Freedman cabin in Virginia.

GRAND OPENING OF THE MANSION and CONSTITUTION DAY:
Since 2003, Montpelier’s 26-room, 12,261-square-foot mansion has been undergoing the most significant historical restoration in the nation to return it to the home James and Dolley Madison created. Completion of the $24 million project will be celebrated on Constitution Day, Sept. 17, with a Restoration Celebration that will be attended by numerous national dignitaries and luminaries. Admission to Montpelier will be free that day, honoring Mr. Madison – the Father of the Constitution, architect of the Bill of Rights and fourth president of the United States.

MONTPELIER SPECIAL:
Of course, there’s more to do around us than just go to these exciting events at Montpelier. And it’s going to take you more than one day to do it all!

We are surrounded by some of the state’s finest wineries – Gray Ghost, Old House, Keswick, Prince Michel, Horton, Barboursville, Gadino Cellars, Three Foxes and Pearmund, just to name a few.

And we’re within an hour’s drive of historic Charlottesville and Fredericksburg or the always scenic Skyline Drive. And then there are the galleries, antique shops and quaint markets.

So, if you reserve for the Civil War encampment on August 1-3 and mention you read this blog entry and we’ll give you $100 off a two-night stay with dinner at least one of the nights! You can make reservations on-line from our website, http://www.meander.net/, or call us at 800-385-4936.

Virginia Wine Academy

2008-06-04T09:34:00.000-07:00

Welcome to the new Inn at Meander Plantation blog! We’ve got some exciting Meander happenings to share with you!

NEW “VIRGINIA WINE ACADEMY”

First is the launch of our new Virginia Wine Academy, which premieres June 22-24. What a fun, fascinating, information-packed “experiential learning vacation” this 3-day package promises to be … after all, what could be more fun than learning, drinking good wine, eating fabulous food, making new friends and savoring the serenity of Meander.

The "Dean" of our new Wine Academy is Warren Dunn. Warren brings extensive wine knowledge and teaching experience to our new school. Our thanks to Warren for all the excellent work he has done.

For us, this is a culmination of a wine journey we started 16 years ago when we first moved to Virginia and started The Inn. Soon after planting our roots in the Piedmont of Virginia, often compared to the Piedmont of Italy, we were surprised to learn of the state’s fledging wine industry. As we developed The Inn and its philosophy, we made a conscious and strong commitment to use local products and support the local economy.

Virginia wines were at the top of the list. We knew we wanted to offer wine to our guests, and we decided in the wide universe of wines, we could at least get our minds around, and become somewhat knowledge, of the world of Virginia wines. Thus was born our commitment to serve only Virginia wines, a decision we have never regretted and, which in fact, has come to be a point of great pride!

Admittedly, back then the selections were limited. There were about 40 wineries and, quite frankly, some not-so-good wines. But fortune brought a wonderful couple, Diane and Steve Eisenach from Virginia Beach, to our door. True “pioneers” in the appreciation of Virginia wines and visionaries of the shining future viticulture had in the state, Diane and Steve were extremely knowledgeable about the wines that were out there.

So we asked Diane and Steve to help us develop our first wine list … which consisted of about 12 wines. We were on our way! We started visiting wineries and finding more wines we liked. We started meeting and making friends in the Virginia wine industry, and they recommended wines from their peers. Other guests started mentioning wines they liked.

And our list kept growing, as did the number of wineries, until today we offer more than 100 different wines from about 20 different wineries. (And, yes, we have sampled every one of them … it’s a hard job, but someone has to do it!) Our wine list is an ever-changing entity, as we continually seek out the state’s finest to share with our guests, often introducing them to Virginia wines.

With the Virginia Wine Academy we want to take that a step further and offer not just a greater appreciation of Virginia wines but a learning experience that can be fun and life enhancing. We are looking forward to learning more ourselves! We hope you’ll join us as we take the next lap on our wine journey!

Check our website at http://www.meander.net/ to see complete Wine Academy details and upcoming dates.

Suzanne Thomas
Suzie Blanchard