2018Q4SpiritedVA - 13

Treat your family and guests
this season with recipes from
some of Virginia's top chefs,
paired with chef-approved
cocktails.


RÖSTI POTATO CAKE
WITH CRÈME FRAICHE
AND CAVIAR PAIRED
WITH FRENCH '78

PATRICK O'CONNELL & THE INN AT LITTLE WASHINGTON: COURTESY OF THE INN AT LITTLE WASHINGTON / SEVERIN NUNN: COURTESY OF THE OMNI HOMESTEAD
RESORT / PATRICK WILLIS: COURTESY OF THE JEFFERSON HOTEL / STEPHEN DEMMARCO: COURTESY OF THE HOTEL ROANOKE & CONFERENCE CENTER

from Chef/Proprietor Patrick
O'Connell at The Inn at Little
Washington, Washington (in
Rappahannock County)

Few top-rated hotels and restaurants can claim the accolades and
bootstrap beginnings that The Inn
at Little Washington can.
In 1978, with little cash and
plenty of external skepticism,
Patrick O'Connell and Reinhardt
Lynch opened a charming country
restaurant in a transformed old
building in the tiny town of Little
Washington.
As the pair traveled far and
wide in search of inspiration for
improving their new creation, they
embraced the idea of adding a hotel.
Forty years later, the inn and
restaurant have received numerous
awards, including a first double
5-Star Award for restaurant and
accommodations. O'Connell has
been named Best Chef in the Mid-

Patrick O'Connell,
The Inn at Little Washington

Severin Nunn,
The Omni Homestead Resort

Atlantic Region and Outstanding
Chef in America. The Inn has
been recognized as Outstanding
Restaurant in America and won
other national awards as well.
As a chef and restaurateur,
O'Connell builds a culinary
bridge between the dishes of his
childhood and contemporary
dining. Today, Spirited Virginia
readers can prepare a simple but
divine recipe from Chef Patrick
O'Connell himself, paired with an
original cocktail from Chris Porter,
resident mixologist at The Inn at
Little Washington.
RÖSTI POTATO CAKE WITH
CRÈME FRAICHE AND CAVIAR

Patrick Willis,
The Jefferson Hotel

Stephen DeMarco,
The Hotel Roanoke &
Conference Center

Peel the potatoes and steam them for
15 minutes. Let cool.
Using the large-holed blade of a box
grater, shred the potatoes. Season the
shredded potatoes with salt and white
pepper and form them into 6 cakes.
In a large skillet, heat half of the
clarified butter over medium heat.
Carefully place 3 cakes in the skillet
and brown them on both sides for
about 5 to 7 minutes per side. Remove
and drain on paper towels. Repeat
with the remaining clarified butter and
potato cakes. (The rösti potatoes can
be made up to 1 hour in advance and
rewarmed before serving.)
to serve
▷ 2 OZ. OSETRA CAVIAR
(SUBSTITUTE SMOKED SALMON
OR SALMON ROE IF DESIRED)
▷ ¼ CUP CRÈME FRAICHE (CAN
SUBSTITUTE SOUR CREAM)
▷ 3-4 CHIVES CUT INTO 1-INCH
SECTIONS

In Switzerland, rösti means
"crisp and golden." The word has
become synonymous with the
country's famous potato cake.
Serves 6.
▷ 2 LARGE IDAHO POTATOES
▷ SALT AND FRESHLY GROUND
WHITE PEPPER TO TASTE
▷ ½ CUP CLARIFIED BUTTER

Place a small dollop of crème fraiche
on a plate and place one of the potato
cakes directly on top of it. (This
dollop of crème fraiche will keep the
dish from sliding.) Place a spoonful
of crème fraiche in the center of the
potato cake. Place a spoonful of caviar
on top of the crème fraiche. Garnish
with chive and serve immediately.
RECOMMENDED PAIRING:
FRENCH '78

The Inn at Little Washington

Created by Chris Porter,
resident mixologist at The Inn at
Little Washington, to pair with

SPIRITED VIRGINIA | OCTOBER | NOVEMBER | DECEMBER 2018 13

2018Q4SpiritedVA

Table of Contents for the Digital Edition of 2018Q4SpiritedVA