2018Q4SpiritedVA - 14

▷ ½ SPRIG ROSEMARY
▷ 2 SPRIG THYME
▷ ¾ OZ. THE BOTANIST GIN
▷ ¼ OZ. YELLOW CHARTREUSE
▷ ½ OZ. LEMON JUICE
▷ ¼ OZ. SIMPLE SYRUP
▷ 2½ OZ. DRY SPARKLING WINE
▷ ¼ OZ. COURVOISIER V.S.O.P.
Muddle rosemary and 1 sprig of thyme.
Add gin, yellow chartreuse, lemon
juice, simple syrup and ice into shaker
and shake well. Double strain the
combination into a champagne glass.
Top with dry sparkling wine, then add
Courvoisier. Garnish with small sprig
of thyme.


CHRISTMAS BEEF
WELLINGTON, PAIRED
WITH THE CLASSIC
OLD FASHIONED
from Chef Severin Nunn of The
Omni Homestead Resort, Hot
Springs

Celebrating over 250 years of service, this Virginia mountain resort
in Bath County has grown to more
than 2,300 acres of historic property. The Homestead encompasses two
major hot springs and has hosted 23
U.S. presidents over the years. Dining opportunities include casual and
formal, sandwiches and refined continental cuisine, regional influences
and ingredients grown on site.
Directing operations in all seven
Homestead restaurants and bars,
Chef Severin Nunn began his
culinary journey in Williamsburg,
where he prepared fresh seafood,
locally harvested game and produce

14 VIRGINIA ABC | ABC.VIRGINIA.GOV

from his personal garden. He
became executive chef for The
Homestead in 2016.
CHRISTMAS BEEF
WELLINGTON

This is a show-stopper dish,
yet home-cooked friendly for the
holidays. "Beef Wellington is a
classic dish to share," says Chef
Nunn. "The way it is served and
shared amongst guests uses food
to bring loved ones even closer
together during the holidays. It's a
feel-good dish with a classic taste.
Plus it's a hearty dish to keep guests
merry and full-or it makes great
leftovers for guests to take home!"
▷ TWO 7-OZ. BEEF FILLETS
▷ OLIVE OIL, FOR SEARING
▷ 8 OZ. MIXTURE OF WILD
MUSHROOMS, CLEANED
▷ 1 GRAM THYME, FINELY CHOPPED
▷ ½ CLOVE OF GARLIC, MINCED
▷ 1 SHEET OF PUFF PASTRY
▷ 10 SLICES OF THIN SERRANO HAM
▷ 2 EGG YOLKS, BEATEN WITH A
PINCH OF SALT
▷ SALT
▷ BLACK PEPPER
Season the beef fillets, then sear in
a hot pan with a little olive oil until
browned all over and rare in the
middle. Remove from the pan and
leave to cool.

The Omni Homestead Resort

Finely chop the mushrooms and
fry in a hot pan with a little olive oil,
thyme and garlic. When the mushrooms
begin to release their juices, continue
to cook over a high heat until all the
excess moisture has evaporated and
you are left with a mushroom paste. Let
mushrooms cool.
Cut the pastry in half, place on a
lightly floured surface and roll each
piece into a rectangle large enough to
envelop one of the beef fillets. Chill in
the refrigerator.
Place 4-5 slices of ham in the middle,
overlapping them slightly, to create
a square. Spread half the duxelle
mushroom mixture evenly over the
ham. Season the beef fillets, then place
them on top of the mushroom-covered
ham. Roll the ham over the beef. Brush
the pastry with the egg wash, then wrap
the pastry around each ham-wrapped
fillet. Trim the pastry and brush all over
with the egg wash. Cover with plastic
wrap and chill for at least 30 minutes.
When you are ready to cook the beef
wellingtons, brush with the egg wash
again. Bake at 400 degrees for 15-20
minutes until the pastry is golden
brown and cooked. Rest for 10 minutes
before carving.
RECOMMENDED PAIRING:
CLASSIC OLD FASHIONED

Pair the rich beef dish with the
rich taste of one of America's own
classic cocktails.

COURTESY OF: THE OMNI HOMESTEAD RESORT

the Rösti potato cakes. French
'78 is a herbaceous take on the
classic cocktail, French '75. The
herbs complement the Rösti cake
perfectly, while the sparkling wine
classically pairs with caviar. Recipe
makes 1 cocktail-multiply the
ingredients as needed.
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2018Q4SpiritedVA

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