Chef’s Table at The Clifton Inn

The view from the Chef's Table at The Clifton Inn.

The view from the Chef’s Table at The Clifton Inn

I’m working on a story about some local Chef’s and the other night was forced to do some research while seated at The Chef’s Table at The Clifton Inn.  Executive Chef Tucker Yoder and his crew took care of us in high style and all I can say is … run out there and indulge!  The food was amazing, the attention to not only the proteins, but to the vegetables as well as things like Tofu – you’ll be amazed – was eye opening.  Upcoming at The Clifton Inn will be a Chef’s in the Garden diner, Monday, September 30th featuring Chef Angelo Vangelopoulos of The Ivy Inn Restaurant, Harrison Keeviel of Brookville, and Christian Kelly of Maya, along with Clifton’s own Tucker Yoder for what is sure to be a can’t miss dinner.

Here are some images from dinner the other night. Enjoy and remember, F2% Because Heavy Cream is Always Better!

Chef Tucker Yoder

Chef Tucker Yoder

A fresh salad as tasty as it is beautiful artfully assembled right in front of us.

A fresh salad as tasty as it is beautiful, artfully assembled right in front of us.

Fresh local cherry tomatoes with a roasted leek ice cream and cucumber puree.  Amazing!

Fresh local cherry tomatoes with a roasted leek ice cream and cucumber puree Amazing!

Rye spaetzle with garlic and pear, corn and creme fraiche. A favorite of the night.

                           Rye spaetzle with garlic and pear, corn and creme fraiche                                A favorite of the night

 

Lightly smoked bay scallops with sliced radishes and buttermilk and pickled watermellon rind with sumac.

Smoked bay scallops with sliced radishes, buttermilk and pickled watermelon rind

Seared red snapper with lima beans and a charred onion vinaigrette.

Seared red snapper with lima beans and a charred onion vinaigrette

Another favorite .. braised sunflower "polenta" with smoked beef breast, pickled leeks and a slow cooked egg.

Another favorite!!  Braised sunflower “polenta” with smoked beef breast, pickled leeks and a slow cooked egg

Aged duck breast from Free Union Grass Farm with toasted faro, beer warmed onions and sorghum.

Aged duck breast from Free Union Grass Farm with toasted farro, beer warmed onions and sorghum

Braised lambs neck with sprouted lentils, charred eggplant and peanut gastrique ... amazing.

Braised lambs neck with sprouted lentils, charred eggplant and peanut gastrique … amazing…

Cheese course with homemade crackers, fresh figs and pecan butter.

Cheese course with homemade crackers, fresh figs and pecan butter

Carrot and chamomile custard with sorghum, dehydrated carrots and phyllo walnut crisps, my favorite of the night!

Carrot and chamomile custard with sorghum, dehydrated carrots and phyllo walnut crisps

I loved the carrot and chamomile custard dish the mos.  We had a second (and a third) course of dessert, but the camera died before I could grab a photos.  Needless to say the dinner was amazing and we will be back not only for the Chef’s in the Garden dinner, but will be frequent visitors to the Chef’s Table I’m sure.

Thanks for reading along – JI

 

 

 

 

 

 

 

 

 

 

 

 

JM Stock Provisions

I did this video for James and Matt, who are bringing a new butcher shop and everyday market to Charlottesville, and really hope you support their Kickstarter campaign.  Check them out and tell your friends. Thanks for checking them out and remember, F2% Because Heavy Cream is Always Better! Cheers, Justin

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