Summer is about slowing down—and what better way to do that than by heading out to the country and getting back to basics. The 6th Annual Farm Dinner at Clyde’s Willow Creek Farm hosted by the Slow Food Washington DC Convivium gave us that chance.
Started over two decades ago, the Slow Food folks were “green” before it was cool. Its members believe that food should taste good, be produced in a clean way, and be sold so that its producers receive fair compensation (who can argue with that?) And the Clyde’s Restaurant Group has long eschewed buying from traditional commercial producers—instead buying from local farmers.
The farm dinner showcased the best of locally produced ingredients—some of which came straight from the farm’s on-site garden! Menu standouts included a roast, eco-friendly farm rack of pork with a roasted local peach chutney, peach blossom honey, and stone-ground grits (compliments of Bev Eggelson from EcoFriendly Foods) and a tasting of local cheeses with house-made apricot cherry bread (compliments of Dr. Pat Elliot from Everona Dairy). Each course was accompanied by a local Virginia wine.
Housed in four antique structures from the 18th and 19th centuries, Clyde’s Willow Creek Farm exudes country charm. Its expansive outdoor patio, surrounded by trees, flowers, and a koi-filled pond and waterfall, is the perfect setting for a wedding, cocktail party, or just a casual summer meal with friends. And because it’s just off the Dulles Greenway, even “city folk” like us can find it easily. Escape the city and dine in the country!
View more photos from the visit.