The Red Hen Blog

Refreshment

2011-07-13T11:15:00.002-04:00

You know how in the summer you hear people say, "It's too hot to cook?"

I agree. That's why you should come to the Red Hen.

This menu has "refreshing" written all over it.

STARTERS

Creamy Sweet Corn Soup 8

spicy fennel & cucumber chow chow, chives

Local Roasted & Raw Baby Beet Salad 10

fresh goat cheese, marjoram, arugula, almonds, truffle honey vinaigrette

‘Stonehouse Farms’ Field Green Salad 8

shaved fennel, cucumbers, herbs, flowers, coriander vinaigrette

‘Stonehouse’ and ‘Fox Ridge’ Farms Heirloom Tomato & Melon Salad 10

buffalo mozzarella, basil

MAINS

House Made Spaetzle Pasta & Sunny Side Up ‘Red Hen’ Egg 20

sweet corn, pole beans, oyster mushrooms, tomatoes, ricotta, anise hyssop

Pan Seared Local Lamb Meatballs 23

cracked wheat salad, curried eggplant, cucumbers, tomatoes, watercress, pickled turnips

Rosemary and Garlic Grilled ‘Buffalo Creek’ Pork Blade Steak 24

panzanella of squash, beans, tomatoes, fennel, stone fruits, and herbs

Caramelized Georges Bay Sea Scallops 25

summer corn succotash, confit new potatoes, chorizo, purslane, lemon emulsion

Grilled ‘Buffalo Creek’ Short Rib Paillard 25

roasted new potatoes, summer vegetable ragout, basil flowers, thyme, balsamic molasses

DESSERT

Cherry Tart 8

shortbread, amaretto cream, chocolate sauce, whipped cream

Lemon Verbena Crème Brûlée 8

fresh fruit, made with our ‘Red Hen’ eggs

Belgian Chocolate Bete Noire 8

fresh berries, chocolate ganache, whipped cream

Rose Geranium Panna Cotta 8

Lemon curd, fresh fruit, toasted almonds

Bread and Butter Pudding 8

salted caramel, whipped cream, toasted pecans, fresh fruit

Our menu changes daily to incorporate the freshest, seasonal, and local ingredients.

Foggy Ridge Cider/Broadview Ranch Dinner

2011-06-07T14:08:00.000-04:00

Foggy Ridge Hard Cider Dinner Thursday June 2nd

2011-05-24T21:25:00.001-04:00

Please find below the menu for next Thursday's special dinner featuring Foggy Ridge hard cider and Broadview Ranch pork. Diane Flynt from Foggy Ridge will be on hand to talk about her amazing ciders, and Collin has outdone himself with this paired menu, so we hope you'll be able to join us!

Call us at 540-464-4401 or email us today and we'll save you a spot.

---Stephanie, John, and the Red Hen team

Thursday, June 2^nd, 2011

The Red Hen Swine n' Dine

With Foggy Ridge Cider & Broadview Ranch

Quartet of House Made Charcuterie:

pate de champagne, mustard, scallion flat bread

porchetta di testa, capers, preserved lemon, kale

noix de jamon, pickled turnips

lardo, toasted walnut, wine caramel, thyme

First Fruit Cider

Chilled Pig Foot Salad

cucumbers, fennel, cilantro, turnip greens, pickled garlic & hot chile vinaigrette

Crispy Cracklin' and Blue Crab Lettuce Wrap

spring onion, maple hot sauce, blood orange

Sweet Stayman Cider

Grilled Brochette and Shenandoah Style Pon Haus

kidney, pancetta wrapped liver, loin, radish, cippolini onion, sage, cherry molasses

House Made Pork Meatball

asparagus, poached rhubarb, quail egg, mustard egg sauce, chervil

Serious Cider

Crepes

ricotta, strawberries, anise hyssop, candied bacon, lemon granita

Pippin Gold Cider

$75 per person

Menu subject to change

Yes, Virginia, There Really Is a Red Hen

2011-05-13T17:42:00.008-04:00

Actually, there are a couple dozen of them. They are a cherished part of our restaurant family.

Delivered to us in a cardboard box, almost two years ago:

So cute. I defy you to observe without melting a little.

These twenty four New Hampshire Reds have thrived on hand-feeding, fresh air, and a lot of doting by us and our children.

She looks cranky, but trust me, we should all have such nice lives.

And today, the hens are fat and happy, and laying like there is no tomorrow.

We are family. I got all my sisters with me.

And oh! the eggs. You have never seen plumper, yellower yolks. These eggs star in several dishes, like Collin's frisee salads with poached Red Hen egg, or his handmade spaetzel and egg dish (with peas, spring garlic, oyster mushrooms, scallion, lemon ricotta & chervil), or Amanda's crème brûlée.

Happy food from happy hens. Come in and see for yourself.

"The Nut of the Ham"

2011-05-11T17:24:00.000-04:00

You learn something new everyday. Tonight's Red Hen Market Menu features something called "noix de jamon," which Collin tells me means "the nut of the ham." Think best part of a piece of pork, perfectly cured.

I don't care what you call it, I call it delicious.

Here's how it's playing this evening in our $35 Market Menu.

1st course: a small plate of noix de jamon, brie, lavash bread

2nd course: butter leaf salad with strawberries (picked yesterday by our friend Rodney), fennel, radishes, turnips with vinaigrette

3rd course: rosemary & honey-roasted quail with grits, asparagus (also just picked), & walnuts

I know it's 5:30 pm & you might already have dinner plans. But hey, there's always tomorrow.

Tour de France Spring Wine Dinner

2011-04-25T09:58:00.002-04:00

Tour de France Wine Dinner

Tuesday, April 26th
6:30pm
$55 per person

Warm Goat Cheese
toasted hazelnuts, local butter leaf lettuce, strawberries, thyme vinaigrette
Bieler Pere et Fils Rose 2010

Local Asparagus
poached red hen egg, garlic crouton, bean stew, fresh herbs
Domaine Vercheres Macon Villiages 2009

Border Springs Farm Lamb Shank
peas, leeks, fiddlehead ferns, house made potato gnocchi
Lou Bar Rou Cotes de Venteaux 2007

Rose Geranium Panna Cotta
lemon curd, poached rhubarb, cocoa nib praline
Saint Hilaire Sparkling 2007

Maybe April is the tastiest month

2011-04-22T16:18:00.003-04:00

April 2011 -- What's on the menu

(We change our menus daily to incorporate the freshest, seasonal, local products available.)

BAR MENU
(4pm to 6pm)

Basque Olives 3

Roasted Medjool Dates & Smoked Virginia Bacon 9
local watercress, toasted walnuts, blue cheese, truffle honey

Selection of Four Artisan Cheeses with House Made Lavash
North American Selection 14
European Selection 14

14 Month Aged, Virginia Peanut Fed, Smoked ‘Surryano’ Ham 12
reggiano cheese, fresh pear, cracked pepper

Artisan & House Made Charcuterie 16
house pickled vegetables, grilled flatbread

Porchetta di Testa 8
capers, preserved lemon, local baby kale, spicy poached rhubarb

House Made Pâté de Campagne 8
pickled shallot, parsley, mustard, grilled flatbread

Grilled Local Asparagus 9
house cured lambchetta, honey cured ‘Red Hen’ egg yolk, fennel yogurt

Soft Boiled Local Quail Eggs & Smoked ‘Surryano’ Ham 6
mustard, chives

DINNER MENU
(5:30pm to 9pm)

STARTERS
Stone Soup 7
celery root, rutabaga, leek, white beans, ham hock, local kale

‘Stonehouse Farm’ Spring Lettuce Salad 8
herbed goat cheese, spiced pecans, coriander vinaigrette

14 Month Aged, Virginia Peanut Fed, Smoked ‘Surryano’ Ham 12
reggiano cheese, fresh pear, cracked pepper, arugula flowers

Roasted Medjool Dates & Smoked Virginia Bacon 9
local watercress, toasted walnuts, blue cheese, truffle honey

Artisan & House Made Charcuterie 16
house pickled vegetables, grilled flatbread

Selection of Four Artisan Cheeses with House Made Lavash
North American Selection 14 European Selection 14

MAINS

House Made Spaetzle & Poached ‘Red Hen’ Egg 20
peas, spring garlic, oyster mushrooms, scallion, lemon ricotta, chervil

‘Maple Leaf Farm’ Duck Breast 24
braised french lentils, local radish, blood orange, local radish greens, candied squash seeds

Roasted ‘Broadview Ranch’ Pork Jowl 23
wade’s mill stone ground grits, creamy leeks, peas, local asparagus, local morel mushrooms

Pan Seared Carolina Shrimp 24
leeks, sweet potatoes, house made potato gnocchi, pea tendrils, tarragon-white wine broth

Grilled ‘Buffalo Creek Beef’ Flat Iron Steak 26
buttermilk mashed potatoes, ‘stonehouse farm’ turnips, turnip greens, preserved lemon, herbs

DESSERTS

Lemon Tart 8
shortbread, orange caramel, fresh citrus, whipped cream

Rose Geranium Crème Brûlée 8
made with our ‘Red Hen’ eggs & fresh rose geranium

Belgian Chocolate Bete Noire 8
fresh strawberries, chocolate ganache, whipped cream

Bread and Butter Pudding 8
salted caramel, whipped cream, toasted pecans, apples

Selection of Four Artisan Cheeses with House Made Lavash
North American Selection 14
European Selection 14

Market Menu Returns!

2011-04-19T14:03:00.000-04:00

I just talked to Collin, and he and Amanda are planning on bringing back Market Menu tomorrow night, Wednesday 4/20 in celebration of the reopening of the Lexington Farmers Market.

See you all at the market-- and hopefully also at the Red Hen soon.

Upcoming at the Hen

2011-04-18T11:17:00.000-04:00

Do not miss Cory Campbell live at Red Hen this Thursday, April 21, starting at 8:30. Collin is preparing a special bar menu for the evening, and of course you cane enjoy our specialty cocktails, craft-brewed beers, and exceptional wine offerings. $5 cover charge.

And Tuesday, April 26th we will have the next in our series of wine dinners. This one is the Tour de France, with four courses paired with great wines from around France. Starts at 6:30, $55. Call now for reservations: 540-464-4401

from the pages of Southern Living

2011-04-13T11:44:00.004-04:00

The April issue of Southern Living exhorts readers to Savor the Shenandoah Valley, including dinner at the Red Hen, "where husband-wife team Collin Donnelly and Amanda Bertschi serve seasonal farmhouse fare like 'your grandmother's home-cooking if she had been eating at French Laundry.'"

Check out the little picture in the center, with Agnes Carbrey's paintings...

Nom Nom

2011-04-09T15:14:00.004-04:00

What's For Dinner at The Red Hen
4.09.11

STARTERS

Stone Soup 7
celery root, rutabaga, leek, white beans, ham hock, local kale

Local Butter Leaf Lettuce Salad 8
herbed goat cheese, spiced pecans, coriander vinaigrette

Maple Glazed Pork Belly 10
pickled quail egg, baby kale, arugula flowers

14 Month Aged, Virginia Peanut Fed, Smoked ‘Surryano’ Ham 12
reggiano cheese, fresh apple, cracked pepper, arugula flowers

Roasted Medjool Dates & Smoked Virginia Bacon 9
local watercress, toasted walnuts, blue cheese, truffle honey

Artisan & House Made Charcuterie 16
house pickled vegetables, grilled flatbread

Selection of Four Artisan Cheeses with House Made Lavash
North American Selection 14
European Selection 14

MAINS

House Made Potato Gnocchi 18
peas, spring garlic, oyster mushrooms, scallion, lemon ricotta, chervil

‘Maple Leaf Farm’ Duck Breast 24
braised french lentils, local radish, blood orange, local bok choy, candied squash seeds

Roasted Rockbridge County Pork Loin 24
wade’s mill stone ground grits, creamy leeks, peas, smoked bacon, oyster mushrooms

Braised ‘Buffalo Creek’ Short Rib Ragu 24
buttermilk mashed potatoes, parsnips, mizuna bolts, preserved lemon, herbs

Pan Seared Rainbow Trout 23
leeks, sweet potatoes, rye & country ham dumplings, pea tendrils, tarragon-white wine broth

Grilled Local ‘Buffalo Creek’ Beef Flat Iron Steak 26
buttermilk mashed potatoes, mizuna bolts, fresh ricotta, carrots, radishes

Cheese, Charcuterie, Gnocchi, Crème brûlée

2011-03-14T13:12:00.000-04:00

Valentine's Day Dinner!

2011-02-08T11:14:00.001-05:00

Monday, February 14
Two Seatings: 5:30 p.m. and 7:30 p.m.
Four Courses, $55 (optional wine pairing, $20)

Valentine's Day Menu

First

Selection of Artisanal Cheese & Charcuterie For Two
house made lavash crackers, pickled vegetables, mustard

Second

Potato Leek Soup
house cured pancetta, parsley, carrots

Local Frisse Salad
lardons, soft boiled local quail egg, garlic croutons, chives, sherry vinaigrette

Main

'Buffalo Creek' Beef Short Rib
garlic potatoes puree, confit root vegetables, gremolata, pan gravy

Seared Sea Scallops
spiced sweet potatoes, brussel sprouts, braised local chestnuts, citrus brown butter sauce, crispy ham

Roasted Rockbridge County Pork Loin
savory beer bread pudding, wild mushrooms, mustard greens, garlic cream

Dessert

Chocolate Peanut Butter Truffle Cake
tart cherry sauce, brulee marshmallow

Winter Spice Cake
Local apple butter, maple cream

Call (540-464-4401) or email us today to reserve your spot!

The News-Gazette Review 2/2/10

2011-02-03T07:30:00.000-05:00

The Red Hen Brings Bold, Local Flavors To Downtown
by Chef M

Nestled in downtown Lexington, you can find a quaint little eatery known as the Red Hen. Upon first glance, you may not know that the small red brick building could hold a restaurant that features wonderful creations by an innovative chef that is proud to bring customers the freshest of foods grown locally in the Shenandoah Valley. Farm-to-table cuisine is fast growing in the restaurant trade and the Red Hen has finally brought the concept to Lexington, so I had to see what they had accomplished.

When I entered the quaint one-room restaurant, my eyes were immediately drawn to the ornately carved wood rafters and the open kitchen with two chefs. The menu was simple and the wine list, like its food, featured many local products. I was already growing in excitement for the upcoming meal. Afer I had finally decided on the Virginia made Foggy Ridge Sweet Staymen Cider, the server poured the crisp bubbly cider that had notes of vanilla with a hint of sweetness.

To begin my meal, the chefs prepared their Country Style Local Duck and Pork Belly Pate. I am always a sucker for good pate and this was a delight to have in our historic town. The pate was a beautiful combination of the rich duck and fatty pork belly complimented with Zinfandel poached cranberries, grain mustard and grilled ciabatta. It was a perfect way to begin the evening as I continued to sip on my cider. Next, I was delighted with a plate of Sweet Potato Gnocchi. The perfect balance of the sweet potato in the gnocchi was highlighted by their bacon-onion jam. It was a tribute to the many ways pork can be manipulated to elevate a dish. Rounding off the appetizers, a plate of Seared Sea Scallops with celery root risotto was set in front of me. Well, let’s just say, it didn’t sit there long. The fresh scallops were perfectly cooked, keeping the rich creamy flesh tender and juicy. The celery root added a harmonious bit of crunch while the lemon emulsion enhanced the flavor of the scallop.

After such appetizing starters, my mouth was watering for more. Typical to my love of pork and duck, I had the Oven Roasted Maple Leaf Farm Duck Confit and the Rockbridge County Herb Roasted Pork Loin. The duck was a beautiful creation that was not overly salty and perfectly combined with stone ground grits and braised red cabbage, finished off with a cranberry-pomegranate coulis that completely elevated the dish. The pork, perfectly cooked and tender, had glistening juice dripping from every slice combined with sweet potato cream, causing an explosion of flavor across the palate. The chef had paired the pork loin with my vegetable of the moment, the Brussels sprout. There are many misconceptions about Brussels sprouts, but cooked properly, such as the Red Hen’s version with pork belly and local chestnuts, they can be a titillating accompaniment to any dish.

My final dish may scare many, but I implore you to expand your horizons. The Red Wine Braised Buffalo Creek Ox Tongue Stew was out of this world. Tongue is delicacy that I enjoy whenever it is offered on the menu and the Red Hen’s stew is a beautiful combination of the tender meat with local vegetables. You won’t regret trying it!

The Red Hen is definitely a restaurant worthy of those featured in Food & Wine magazine and we are lucky that they are in our wonderful little town. I urge you to stop in and let the chefs amaze your taste buds.

This is part of the February 2, 2011 online edition of The News-Gazette.

From Thursday Night

2011-01-28T10:27:00.001-05:00

Cory Campbell's performance was excellent, and the food was out of this world-- empanadas, Virginia peanuts cooked in duck fat and served with sage and sea salt, Polyface Farm chicken livers served on housemade beer bread toast...

Music Tonight: Cory Campbell

2011-01-27T10:08:00.000-05:00

Don't miss our first foray into Live Music tonight. Singer-songwriter Cory Campbell will perform from 8:30-ish until 11. Special bar menu available. $5 cover. No reservations required for the music, but if you want to come in for dinner beforehand, please let us know by calling us on 540-464-4401.

Port, Cheese, MUSIC!

2011-01-24T14:25:00.002-05:00

It's going to be a fun week at the Red Hen.

On Tuesday evening, we will be holding a CHEESE AND PORT TASTING.

The weather forecast shows that any wintry precipitation will not pose a problem until early Wednesday, so come on down tomorrow night between 5 and 7 to try some wonderful artisanal cheeses and a few drams of warming port. You'll also have an opportunity to chat with local cheesemonger Meg Hall and Stan Davis from Roanoke Valley Wine.

The cost is $25 per person (payment by check or cash is encouraged).

On Thursday night, we will try something completely new for us: LIVE MUSIC.

Starting at about 8:30pm, we will have a very talented young singer-songwriter from Roanoke named Cory Campbell performing. Cory's music is blues-inflected rock, and it might remind you of John Mayer. This will be a solo, acoustic, unamplified performance. Come in to listen and have a drink and something to eat -- we'll be offering a special menu of small dishes.

$5 cover charge.

Cheese and Port Tasting, Tuesday 1/25

2011-01-17T14:48:00.000-05:00

Coming up: Port and Cheese Tasting

Tuesday January 25th from 5 to 7

Just $25 to taste amazing artisan cheeses and a variety of port wines. Meg Hall of Cheese To You will be on hand to talk about the cheeses and Stan from Roanoke Wines will discuss the ports.

Call (540-464-4401) or email us and let us know you're coming!

Documentary Exploring the Local Food Movement Comes to Hollins Feb. 23

2011-01-06T14:36:00.003-05:00

Roanoke, Va. – The farmers and chefs behind the effort to bring good food back to the table and health back to local communities are the focal point of the feature-length documentary Ingredients, which will be screened by producer and cinematographer Brian Kimmel on Wednesday, February 23 at 7 p.m. in Hollins University’s Richard Wetherill Visual Arts Center Auditorium. Admission is free.

Narrated by Emmy Award-winning actress Bebe Neuwirth, Ingredients travels across the United States from the diversified farms of the Hudson River and Willamette Valleys to the kitchens of celebrated chefs Alice Waters, Peter Hoffman and Greg Higgins to show the collaborative work that has resulted in great tasting food and an explosion of consumer awareness about the benefits of eating local.

According to the film’s Web site, “Attention being paid to the local food movement comes at a time when the failings of the current industrialized food system are becoming all too clear. For the first time in history, our children’s generation is expected to have a shorter lifespan than our own. The quality, taste and nutritional value of the food we eat have dropped sharply over the last 50 years. Shipped from ever-greater distances, we have literally lost sight of where our food comes from and in the process we’ve lost a vital connection to our local community and to our health.

“Ingredients illustrates how people around the country are working to revitalize that connection.”

Mark M. Corcoran of The Independent said of Ingredients, “This beautifully made and photographed film’s very positive tone was the antithesis of last year’s Food, Inc., which was a scathing, but well-deserved, indictment of agribusiness. This fabulous and informative film will make you hungry and have you running to the nearest farmer’s market eager to eat what’s in season and grown locally.” Eric Shiapak of Examiner.com noted, “Ingredients was one of the most expertly crafted and most effective documentaries about food that I have ever seen.”

Hollins’ screening of Ingredients is made possible by the Darci Ellis Godhard Fund for Social Justice. For more information, call (540) 362-6451.

Happy New Year!

2011-01-02T17:56:00.000-05:00

Still some availability for the 8:30p seating on New Year's Eve

2010-12-29T11:20:00.000-05:00

The 6pm dinner seating on New Year's Eve is now full, but we have a few tables left for the 8:30 seating. Call 540.464.4401 or email us at reservations@redhenlex.com.

Still haven't made New Year's Eve plans?

2010-12-26T23:37:00.002-05:00

We still have some spots available for New Year's Eve, this Friday. Please call 540-464-4401 or email us as soon as possible to reserve a table.

Chef Collin Donnelly has prepared a spectacular prix fixe menu (see previous post), with seatings at 6 and 8:30 p.m.

We hope you will make the Red Hen a part of your New Year's celebration.

New Year's Eve at The Red Hen

2010-12-20T15:21:00.003-05:00

On New Year's Eve, Friday, December 31st, please join us for dinner. We have a special prix fixe menu and seatings at 6 and 8:30 p.m.

Four Course Menu $55 Per Person

With Wine Pairings $75

FIRST

Baby Spinach Salad
goat cheese, spicy pecans, cranberry-maple vinaigrette

SECOND

Virginia Oyster Stew
leeks, bacon, herbs, grilled foccacia

Paradox Farm Butternut Squash & Mushroom Risotto
shiitake mushroom, herbs, pomegranate, shaved comte cheese

MAIN

Oven Roasted Maple Leaf Farm Duck Leg Confit
baked wades mill yellow grits, caramelized onions, mustard greens, wine poached cranberries

Herb Roasted Rockbridge County Pork Loin
rosti potato, braised red cabbage, apple-mustard sauce

Seared Sea Scallops
butternut squash, local chestnuts, brussel sprouts, garlic confit, caper-raisin brown butter vinaigrette

DESSERT

Orange & Almond Cake
almond brittle, medjool dates, white chocolate ganache

Belgian Chocolate Bete Noir
wine poached cherries, toasted hazelnuts, whipped cream

Lemon Shortbread Tart
citrus-ginger salad, whipped cream

Space is limited. Please call (540-464-4401) or email us to reserve your spot.

Snowday Specials!

2010-12-16T15:57:00.000-05:00

Tonight (Thursday) and Friday we will be open for business as usual starting at 5 pm. In addition to the regular menu (see below) Chef Collin is offering two Snowday Specials:

Local Lamb Shepherd's Pie ($18)

mashed potatoes, side salad of fresh greens

Buffalo Creek Flat Iron Steak ($20)

rosti potato cake, mustard greens, caramelized onions

As an added incentive, we're offering anyone who comes in tonight or tomorrow a warming beverage of your choice--on us!

Come downtown and enjoy the Christmas lights, the beautiful snow, and a memorable evening at the Red Hen.

2010-12-16T15:54:00.002-05:00

It's a beautiful snowy day outside, and it's cozy and warm inside the Red Hen. The city has done a nice job clearing the streets, and conditions seem to be improving, so it promises to be a lovely night in historic downtown Lexington.

Tonight (Thursday) and Friday we will be open for business as usual starting at 5 pm. In addition to the regular menu (see below) Chef Collin is offering two Snowday Specials:

Local Lamb Shepherd’s Pie ($18)
mashed potatoes, side salad of fresh greens

Buffalo Creek Flat Iron Steak ($20)
rosti potato cake, mustard greens, caramelized onions

As an added incentive, we're offering anyone who comes in tonight or tomorrow a warming beverage of your choice—on us.

Come downtown and enjoy the Christmas lights, the beautiful snow, and a memorable evening at the Red Hen.

Menu -- December 16 & 17, 2010

STARTERS
Rappahannock River Oyster Stew 9/17
leeks, bacon, herbs, grilled foccaccia

Stone House Farm Roasted Beet and Greens Salad 8
herbed goat cheese, hazelnuts, mesclun, sherry vinaigrette

Country Style Local Duck Terrine 10
zinfandel poached cranberries, grain mustard, blue sky baguette

Selection of Four Artisanal Cheeses 14
house-made fig jam, blue sky baguette, toasted pecans

Waller Farm Sweet Potato Gnocchi 10/18
bacon-onion jam, pear, vincotto, sage

Seared Sea Scallops 12/24
celery root risotto, lemon emulsion, celery salad, piment d’espelette

MAINS
Locally Foraged Wild Mushroom & Herb Risotto 18
chicken of the woods, oyster, and shiitake mushrooms, shaved comte cheese

Oven-Roasted Maple Leaf Farm Duck Breast 25
french lentils, mustard greens, chestnuts, cranberry-pomegranate compote

Pan Seared Wild Striped Bass 25
sautéed brussel sprouts, turnips, shiitake mushrooms, local chestnuts

Herb Roasted Buffalo Creek Pork Loin 23
stone ground polenta, mustard greens, dried plums, walnuts, pancetta

Grilled Buffalo Creek Ribeye 30
rosti potatoes, parsnips, white turnips, caramelized garlic, mustard greens

DESSERT

Belgian Chocolate Bête Noir 8
wine poached dried cherries, cream

Bread and Butter Pudding 8
crème fraiche, salted caramel, toasted pecans, Nelson County apples

Lemon Tart 8
shortbread, tangerines, whipped cream

Orange & Almond Cake (gluten & dairy free) 8
chocolate ganache, almond brittle, fresh orange

Sparkling Wine Dinner - next Tuesday!

2010-12-10T11:17:00.004-05:00

Here's the menu Collin and Amanda have concocted for our Sparkling Wine Dinner on Tuesday, December 14, 6:30 pm. ($55 for four courses, including wine.)

SPARKLING WINE DINNER MENU

Potato & Onion Rosti
apple & fennel slaw, crème fraiche, chives
Domaine Montbourgeau Cremant du Jura NV

Rappahannock Oysters Pan Roast
leeks, bacon, herbs, grilled bread
Eudald Cava Brut 'Familia' NV

Roasted Pork Loin & Braised Pork Belly
braised white beans, mushrooms, cabbage, champagne sauce
Klemens Weber Sekt Trocken NV

Orange & Almond Cake
chocolate ganache, almond brittle, fresh orange
Cantina Alice Bel Colle Asti DOC metodo classico 2007

As of right now (Friday morning), there are about 4 seats left. Call us if you'd like to join us! 540.464.4401 (or email reservations@redhenlex.com)

Blue Lab Brewing Company Opens for Business!

2010-11-24T21:42:00.001-05:00

Congratulations to Bill and Tom on the grand opening of their brewery today. Their first two, an Amber and an IPA, are exceptional. You have got to try these beers.

Having a growler in the fridge is like having a nice big stack of firewood; it just feels good.

Blue Lab is on Randolph Street across from the blacksmith shop; I'll post their hours soon.

The Pleasures of Eating - Wendell Berry | Center for Ecoliteracy

2010-11-19T22:16:00.000-05:00

The Pleasures of Eating - Wendell Berry | Center for Ecoliteracy

Rhone Wine Dinner Wednesday, November 17, 6:30pm

2010-11-09T22:47:00.000-05:00

As we look forward to Thanksgiving, we're feeling especially thankful for a talented new chef, Collin Donnelly, a successful Parents Weekend, and the continuing tradition of our popular wine dinners. Just in time for the holiday, our Rhone wine dinner will showcase the flavors of fall and, with the help of our wine guru, Ryne Hazzard, educate us a bit about the product of this fabulous region.

We hope you'll join us.
reservations@redhenlex.com
Please call 540.464.4401 or email us for reservations

Rhone Wine Dinner

Wednesday, November 17, 6:30 pm

$45 per person for four courses paired with wine

Goat Cheese Gnudi

Nelson county apples, Virginia ham, local chestnuts, brown butter, sage

Dom. de Couron Cotes du Rhone Viognier 2009 (floral, bright, soft fruit)

Crispy Duck Confit Terrine

roasted brussel sprouts, cranberries, mushrooms, herb duck jus

Monpertuis VdP du Gard Counoise 2007 (quite rustic and earthy, good core of dark fruit)

Grilled Buffalo Creek Ribeye

confit of Stone House Farm root vegetables, braised collard greens, bacon,

juniper, quail egg

Dom. des Hauts Chassis Crozes Hermitage "Les Chassis" 2007 (spicy, rich, powerful; hints of smoked bacon and dark red fruit)

Pear and Almond Tart

candied citrus, fall spice anglaise

Fenouillet Muscat de Beaumes de Venise 2008 (very aromatic, apricot and tangerine notes)

A Warm Welcome to Collin Donnelly and Amanda Bertschi

2010-11-05T15:42:00.002-04:00

Collin and Amanda

We are delighted to introduce Red Hen's new Executive Chef, Collin Donnelly.

Collin is a graduate of the New England Culinary Institute in Montpelier, Vermont, and comes to us from Blackberry Farm, a Relais & Chateaux resort in Walland, Tennessee. Collin is passionate about food and brings a decade of distinguished experience cooking in a variety of fine restaurants from Bellingham, Washington to Auburn, Alabama.

We also welcome Amanda Bertschi to our team. Like her husband Collin, Amanda is a graduate of New England Culinary Institute, an accomplished pastry chef, and is studying for her sommelier's certification. During Parents Weekend November 4 - 6, you'll find her in the kitchen with Collin, but we plan to put her many talents to use in the dining room and wine cellar as soon as possible.

We're thrilled to have them both.

Menu, November 4th, 5th, & 6th

2010-11-05T15:37:00.002-04:00

FIRST

Butternut Squash Soup 7

pickled squash, candied pumpkin seeds, hickory gastrique

Roasted Beet and Stone House Greens Salad 8

goat cheese crema, hazelnuts, arugula

Sweet Potato Gnocchi 9

bacon-onion jam, pear, vincotto, sage

Seared Scallops 13

celery root risotto, lemon emulsion, celery salad, Espelette pepper

MAIN

Swiss Chard and Wades Mill Herbed Bulgur 16

caramelized cauliflower, winter squash, caper-raisin-olive vinaigrette

Seared Striped Bass 26

brussel sprouts, roasted oyster mushrooms, braised chestnuts & shallots

Herbed Roast Chicken 25

parmigiano polenta, mustard greens, grapes, walnuts

Buffalo Creek Ribeye 32

confit marble potatoes, caramelized garlic, beet greens, carrots

DESSERT

Bread and Butter Pudding 8

creme fraiche, caramel, toasted pecans, Nelson County apples

Belgian Chocolate Bête Noire 8

wine poached dried cherries, cream

Foggy Ridge Cider Spiced Apple Tart 8

shortbread, cider caramel, cream cheese mousse, bruleed apples

Farewell, Tucker.

2010-10-17T20:17:00.000-04:00

Foggy Ridge Hard Cider Dinner

2010-10-12T23:15:00.003-04:00

Diane Flynt

Many thanks to Diane Flynt for bringing her amazing hard ciders to share with us tonight. Look for Foggy Ridge Ciders by the glass at the Red Hen and by the bottle at Washington Street Purveyors.

Our big news

2010-09-19T00:39:00.003-04:00

It is with mixed emotions that we write to you to inform you that Tucker Yoder, Red Hen's chef since its opening two years ago, will be leaving us in mid-October. We are very sad to lose him, but we are also grateful to him for his brilliant two years of service and delighted for him as he takes on an exciting new culinary challenge.

Tucker will become the Executive Chef at the Clifton Inn (www.cliftoninn.net) in Charlottesville. This is a great opportunity and we wish Tucker continued success and happiness in his new job. In the meantime, we've begun a national search for a new chef (or perhaps two!) to bring some new magic to our delightful red-tiled kitchen. While that is happening, we are still fully committed to regular service through October 16, and we will be open for W&L Parents' Weekend (November 4-6). We will keep you informed of our news and any schedule changes via this email list--so watch this space!

A big thank you and congratulations to Tucker. Thanks also to you for your ongoing support of the Red Hen.

The Red Hen at Night

2010-08-30T23:48:00.000-04:00

Jake applying a "Moss Milkshake" to the stone planter

2010-08-15T17:17:00.001-04:00

Jake heard about growing moss and lichens using a technique called the "Moss Milkshake," and so we tried it out. We collected moss and lichens from a stone wall in our back yard and then mixed them in a blender with milk, sour cream, and sugar. Then Jake painted the mixture onto the stone planter at Red Hen. In a year or two, hopefully, we'll see some really neat moss and lichens growing. Also note the slab of soapstone I tried hanging from a rope on the front of the fence. The idea is that we could use it like a chalkboard. I think it needs some custom iron hangers from Peter O'Shaughnessy. -- JB

Beer Dinner

2010-08-15T10:41:00.003-04:00

Ranger from Terrapin Brewery Joined us this past week to put together a great beer dinner.

Hear are some pictures:

Canapes (not Pictured)

Cheddar Mustard Gougeres

Melon and smoked Lardo

Basil Poached Scallop, Corn and Arugula

Tomato and Watermelon salad with Marmac and BBQ Tofu

Sun Ray Wheat

Smoked Trout with Wax Beans, Pickled Shallots and crispy Capers

Hop Karma IPA

Braised Pork Belly with Pale Ale Mustard Caramel, Spatzle and Greens

Rye Squared

Grits Honey Poached Peaches

Gamma Ray

Pretzel Stout Caramel Truffles

Appalachia Star Dinner

2010-07-26T12:22:00.005-04:00

Appalachia Star is one of our favorite providers and It was a pleasure to cook for some of their CSA members this past Saturday.

A nice write up

2010-07-15T14:32:00.001-04:00

Thanks To Doc Sconzo for this great write up about his experience here at The Red Hen: Here

Scenes from our Roses and Rosé Dinner

2010-06-03T11:29:00.000-04:00

Ryne Hazzard, Roses and Rose Wine Dinner 6.1.10

2010-06-03T11:08:00.001-04:00

Spring Veg

2010-05-23T00:59:00.000-04:00

Strawberry, Arugula, Radish, Asparagus, Cocoa, Taragon, Fromage Blanc

Bacon, Egg, Spinach, Seeds

2010-05-20T00:57:00.000-04:00

Turnip with Black Butter

2010-05-17T00:53:00.000-04:00

Cocoa Ravioli

2010-05-15T01:02:00.000-04:00

Cocoa Ravioli filled with Formage Blanc, Strawberries, Basil. Served with Strawberry Balsamic Consomme and Sweet Cicely

Food Science

2010-05-14T00:49:00.004-04:00

It was a great pleasure to host the W&L Spring term food science class to the Red Hen this past week. We talked about gelling agents, Transglutminase and protein coagulation

Morel Flan

2010-05-05T15:01:00.003-04:00

Spring veg salad

2010-04-28T18:44:00.001-04:00

Strawberries

2010-04-27T18:33:00.001-04:00

Fresh from the market

Ramps

2010-04-26T18:37:00.001-04:00

Scallop with Ramp Kimchi, Radishes, Bacon and candied seeds

Asparagus soup

2010-04-25T18:34:00.002-04:00

Red Hen: Storybook Charm - VirginiaLiving.com

2010-04-22T21:09:00.002-04:00

Red Hen: Storybook Charm - VirginiaLiving.com

Take a look at this video on VirginiaLiving.com.

Market Menu

2010-04-21T09:37:00.001-04:00

Radish and Mache Salad

Rabbit Loin with Roasted Asparagus and cracked Wheat

Strawberries with Sweetened Tofu

Collage

2010-04-20T00:22:00.001-04:00

4.12.10

2010-04-12T23:50:00.002-04:00

We began planting potatoes today...

2010-04-11T20:59:00.000-04:00

New video on the Red Hen presented by Virginia Living magazine

2010-04-08T09:41:00.002-04:00

Wine and Dine again

2010-04-07T13:20:00.002-04:00

Spring Vegetable Salad with Tofu, Black Cocoa and Cracked Wheat

Chicken Thigh with Molasses, BBQ, Sweet Potato and Grits

Chocolate with Red Wine Caramel, Star Anise and Salt

Wine and Dine

2010-03-31T10:01:00.002-04:00

Wine and Dine Wednesday Again:

Elderflower, Rabbit, Beets, Pasta

Striped Bass, Grits, Bacon, Kale

Sweet Potato, Bourbon, Pecans, Fluff

Sweet Potato Parfait

2010-03-21T10:53:00.000-04:00

Sweet Potato Parfait with Marshmallow, Pecans and Bourbon

Chocolate Red Wine Caramel

2010-03-18T10:52:00.002-04:00

Chocolate with Red Wine Caramel, Salt and Anise

Wednesday Wine and Dine

2010-03-17T13:12:00.002-04:00

Beets with Ricotta, Walnut Nougatine and Sherry Vinegar

Braised Chicken Thigh with Kale Buds, Wheatberries and Buttermilk

Sweet Potato Parfait with Marshmallow, Pecans and Bourbon

Garlic

2010-03-16T18:20:00.000-04:00

Chocolate Porter

2010-03-07T01:06:00.001-05:00

Chocolate, Squash, Porter and Sarsaparilla

Outside, looking in: 3.3.10

2010-03-04T23:20:00.000-05:00

Coriander Creme Caramel

2010-03-04T19:30:00.000-05:00

Coriander Creme Caramel with Hibiscus

Wine and Appetizer Special

2010-03-04T10:38:00.003-05:00

Don't miss out on our great Appetizer special. One glass of organic/Biodynamic wines by the glass paired with one of our appetizers, including Seared Scallops with Braised Shortrib, for only $15. Tuesday thru Thursday Come on in and Bring some friends.

What You Missed

2010-03-04T00:40:00.002-05:00

Wine and Dine Shortrib

Short Rib, Celery Root, Potato, Onions

Wine and Dine Wednesday

2010-03-02T18:34:00.002-05:00

Seared Scallops with Brocolini and Spatzle
Peirre Frick Pinot Blanc

Braised Short Rib with Celery Root and Potato
Goulart Clasico Malbec

Chocolate with Squash and Porter
Adesso

3 Courses $30
Optional Wines $12

Oyster Stew

2010-03-02T01:02:00.001-05:00

Oyster, Potato, Mirepoix, Pernod and Veloute

First Egg

2010-02-27T17:04:00.000-05:00

This afternoon "Eagle-Eye" Abby spotted the very first egg produced by our flock. There it is frying in Mountain View Farm butter. Nothing tastes better than that. Nothing.

Carpaccio

2010-02-27T01:01:00.003-05:00

Smoked Ribeye Carpaccio with Celery Root, Mustard and Sherry Vinegar

Pork

2010-02-25T11:30:00.001-05:00

Pork Belly Beer Cabbage and Mustard

Oyster

2010-02-25T02:46:00.001-05:00

Valentine Oyster, Vanilla, Chilies, Prosecco and Celery Root

Chocolate

2010-02-24T02:48:00.001-05:00

Chocolate with Lemon, Extra Virgin Olive Oil and Egg Yolk

Chicken Liver

2010-02-23T02:49:00.002-05:00

Chicken Liver Mousse

Steak and Egg

2010-02-22T02:44:00.002-05:00

Slow Cooked Egg, Confit Ribeye, Caramelized Onion, Potato, Red Wine

Pecking Order

2010-02-18T09:08:00.001-05:00

You're going to love this essay by Peter Lennox.
"Watching chickens is a very old human pastime, and the forerunner of psychology, sociology and management theory. "

Here's the link: http://www.timeshighereducation.co.uk/story.asp?sectioncode=26&storycode=410238&c=1

Valentine's Day Weekend

2010-02-11T00:14:00.001-05:00

What could be more romantic than a lovely dinner shared with your Valentine in our cozy dining room at the Red Hen?

We will be open this Friday, Saturday, and Sunday (2/12, 2/13 & 2/14), and in addition to our regular menu, we are offering a special 7-Course Tasting Menu:

Ricotta with Beets, Pine Nuts and Honey

Smoked Oysters with Prosecco, Chilies and Vanilla

Seared Bass with Brocolini, Cous Cous and Asafetida

Braised Pork Belly with Coriander Grits and Kale

Grilled Rib eye with Star Anise, Carrots and Red Wine

Buttermilk Panna Cotta with Basil, Black Pepper and Saba

Chocolate with Coffee, Lemon and Olive Oil

7-Course Tasting Menu $65 pp

Wine pairings $35 pp

Please book soon, as space is limited. Email us at reservations@redhenlex.com or call us on 464.4401.

Screening of Food, Inc. 2/5

2010-02-04T10:20:00.001-05:00

Food, Inc. Screening

February 5, 2010

6:30 PM - 8:00 PM

Stackhouse Theater, Washington and Lee

Free and Open to the Public!

If you have not seen Food, Inc. yet, this is a great opportunity to catch it for free.

Become a Friend of the Hen

2010-01-24T14:53:00.002-05:00

Become a Friend of the Hen on FB and receive invitations, view photos, and add your own comments.

Click here. http://www.facebook.com/group.php?gid=54374646656

Chicken and Egg Dinner

2010-01-21T16:44:00.000-05:00

Chicken and Egg Dinner with Pat Foreman
We are doing a Chicken and Egg dinner with Pat Foreman this Sunday and Monday here is the menu: (pictures to follow)
Chicken Liver with Egg Yolk, Elixir, Pickled Onions and Charred Bread
Chicken Thigh Escabeche with Celery Root and Black Garlic Consomee
Buttermilk Braised Chicken Thigh with Biscuits, Kale and Gravy
Slow Cooked egg Dessert not yet finalized

Virginia Living magazine feature on the Red Hen

2010-01-19T12:12:00.001-05:00

A wonderful piece written by Christina Ball about the Red Hen and its storybook charm.
http://www.virginialiving.com/articles/storybook-charm/index.html

Outside

2010-01-09T23:55:00.000-05:00

Outside, Looking In

2010-01-09T23:51:00.000-05:00

January 9, 2010 5:05pm

2010-01-09T23:50:00.000-05:00

6:05pm January 9, 2010

2010-01-09T23:14:00.002-05:00

This is what good chicken feed looks like...

2010-01-06T22:32:00.001-05:00

Organic grains from Countryside Natural Products in Fishersville, VA (~20 miles away from Lexington)

The Blizzard of 2009

2009-12-19T17:12:00.000-05:00

photograph by Chuck Smith 12/19/09

Hens hate snow

2009-12-19T16:41:00.002-05:00

With about two feet of powder on the ground, these chickens are deeply unhappy. When they try to walk around in it, they sink and start flapping their wings frantically.

The snow collapsed much of the overhead netting, and somehow Harry Potter wound up on top of the netting, very disoriented and unable to go anywhere. See the top picture.

Probably best that they seem happy to stay in their house and cuddle up with one another.

Elevation Burger

2009-12-16T00:43:00.000-05:00

Elevation Burger in Falls Church, VA. Organic fries cooked in olive oil, grass-fed organic beef burgers. Not too shabby.

First Taste of Winter for the Red Hens

2009-12-05T23:24:00.001-05:00

I built a kind of straw-bale wall/door for the girls to make sure they're cozy tonight. Temps are expected in the teens. Brrrrrr! See you in the morning, girls.

Chicken Coop Plans

2009-12-03T21:12:00.004-05:00

Take a look at this great card I got from my mom today. I wonder who the artist is. Do you know, Mom?

Wednesday Night

2009-11-26T22:47:00.001-05:00

Soue-vide prime rib, grits, brown butter powder...delicious.

Choir Practice

2009-11-15T11:08:00.000-05:00

Rabbit

2009-11-13T15:40:00.006-05:00

This was an incredible dish Tucker served last month: Sous Vide Rabbit Loin with Eggplant, Spatzle, Fromage Blanc, Zinfandel, Lavender and Black Pepper (photo stolen from Tucker's blog)

Harry Potter, Mystery Rooster

2009-11-10T11:27:00.000-05:00

We need your help. Can someone out there tell us what breed Harry Potter is? McMurray's Hatchery likes to toss in an exotic chick with every order, and Harry (so named by my kids when he was three days old) is clearly the odd man out in our flock. Based on his size and behavior, we're assuming he's a dude, and we're also assuming he's not a New Hampshire Red like the rest of them. We could be wrong, of course. Please reply to this post with your ideas. Thank you!

November Onions

2009-11-09T20:58:00.000-05:00

Punkins...yum

2009-11-07T16:26:00.003-05:00

Thanks to all of you who allowed me to snatch your retired Jack-O-Lanterns off of your porches this morning. The chickens will be feasting on these all week.

Worms

2009-11-01T22:35:00.007-05:00

Last month I bought some composting worms from Uncle Jim's Worm Farm, and they've been munching leaves and multiplying in a bucket in my driveway ever since. Sunday we brought a pile of them out to the hens to see how appetizing they would be. Answer: very. It didn't take long for every last one of them to be gobbled up by the chickens. Abby and I then decided to turn the soil a little, just to see if there were any worms near the surface.

The girls have never had so much fun, pecking at clods of dirt in search of worms. When one would pull out a big, juicy one, she would dart around the pen trying to wolf it down before the others could steal it from her. Everybody wins (except for the worms, I guess): the girls get a protein-rich treat while expressing their chicken-ness, the soil gets a good tilling, and it's highly entertaining to watch.