8 minute read
ATHLEISURE MAG #93 SEP ISSUE | THE ART OF THE SNACK Blue Rock
This month, we make our way outside of DC in Washington, Virginia to Blue Rock! When it comes to a reset, we suggest being a guest at their inn or luxurious farmhouse that reminds you of an English countryside as well as enjoying fantastic meals! Whether you're staying on the property or simply coming in to dine at their restaurant or to check out their Tasting Room, we had to take a moment to talk to Chef Bin Lu about his restaurant, their menu, the property, and more!
ATHLEISURE MAG: Chef Bin Lu, before we talk about Blue Rock, we'd love to know more about where you went to culinary school and kitchens that you trained and worked in prior to coming to this restaurant as we know that you were the former Executive Chef of 2-MICHELIN starred Pineapple and Pearls.
CHEF BIN LU: Immediately before Blue Rock I was at Pineapple and Pearls. Before that, I was on the opening team at Manresa Bread, Citzyen, Clifton Inn, and Bourbon Steak. As well I spent time as a stage at Manresa, Attica in Australia, and Castagna in Portland, Oregon. I didn't go to culinary school and started working in restaurants immediately out of college.
AM: What drew you to Blue Rock as we love the fact that this is just outside of DC, and has an Inn as well as a Farmhouse where people can immerse themselves in this area.
CHEF BL: Honestly, the timing worked out well as they were looking for someone to run the culinary side at the same time I had started looking for a next place to land. I was attracted to the setting, and how remote it was compared to the cities I had always worked in.
AM: How do you define your style of cooking?
CHEF BL: I'm not really sure the best way to describe it succinctly. I'm always looking simple and concise dishes, but with strong and clearly defined flavors. When -
ever possible we source locally, but we don't ignore amazing product just because it has to cross some distance.
AM: What is the cuisine that is offered at Blue Rock?
CHEF BL: We offer a casual menu in the tasting room, featuring our burger and super popular fried chicken along with other small plates. In the restaurant, we offer a 4 course prix fixe menu with choices at each course.
AM: Is the restaurant only open to guests?
CHEF BL: The restaurant is open to the general public along with inn guests
AM: Tell us about how you approach the menu as we know it is seasonal and it changes from week to week. What are the things that you're thinking about as you create the menu?
CHEF BL: I'm looking for inspiration anywhere I can find it. Sometimes it's due to a specific ingredient that is or isn't available, an idea or technique I'm interested in exploring, or even just a particular flavor I'd like to spend some time working on.
AM: What are ingredients that are specific to the region that you enjoy including in your menus especially during this transition from summer to fall time of year?
CHEF BL: Our local farms are able to provide wild product with incredibly short seasons that wouldn't work in a menu that was less static. Things like native persimmon, paw paws, and spicebush berries are unpredictable in availability, and you have to work with what you have.
AM: Can you tell us about the ambiance of the restaurant and what the decor is like?
CHEF BL: We aim to retain the feel of a country farmhouse, but have updated decor throughout that we feel keep it contemporary. Our property is quite large at 130 acres with a pond and vineyard that look west towards the Blue Ridge mountains, and every seat in the house has a view across all of this towards the sunset.
AM: Guests who enjoy dinner at your restaurant can look forward to a prix fixe 4 course meal for dinner which is the only option. What options do you generally focus on for the first course, second course, third course, and fourth courses?
CHEF BL: Generally, every course has a vegetarian and non-vegetarian option. The first course is an appetizer, the second course is pasta or starch-focused, the third course is the main protein, and fourth course is dessert or cheese.
AM: September is a great transitional month as you have elements of summer items as you also onboard those for the fall. What are the kinds of ingredients that you're beginning to focus on more of as we continue into the fall?
CHEF BL: We're inundated with tomatoes right now and doing our best to keep up and starting to think about root vegetables and hopefully ready for them once they arrive.
AM: In addition to 4 courses, there are also additional items that people can add to their meals at an additional cost. What kinds of items tend to be included?
CHEF BL: Add ons include things like caviar or a cheese plate to start the meal, our house-made olive oil ciabatta, and seasonal luxury specials when we have them (Truffle-related dishes, for instance.)
AM: People can also have a wine pairing with their meal. Can you tell us about the kind of wines that are available and if there is a focus on local wineries?
CHEF BL: We aim for a balanced wine list
that is currently over 350 selections. The wines we use for the pairing are often hard to find and unique wines that we want to put in front of the guest to turn them onto new producers or styles they may not have tried before.
AM: What are 3 cocktails that we should try when stopping by for dinner that are classic cocktails of the area?
CHEF BL: I wouldn't say the area has its own classic cocktails per se, but we do have a lot of Virginia whiskey producers that are worth trying, like Copper Fox and Michter's.
AM: Are there 3 cider or beer options that we should think about enjoying?
CHEF BL: We keep lots of small Virginia beer and cider producers. Right now, the Cobbler Mountain Cider and Lost Barrel Irish Red Ale are both quite good!
AM: We'd love to know about your flights as you have them for wine as well as spirits.
CHEF BL: Our flights are a great way to taste through a few different beverages that carry a common thread. We keep a premium bourbon flight for any aficionados out there, and always feature a Virginia wine flight along with a special theme flight - right now we're featuring island wines (think Sicily, Santorini, and the Canary Islands), which also happen to great wines to drink in hot weather.
AM: As we look ahead to the holiday season, is the restaurant open on these days and how do you approach these menus?
CHEF BL: We'll be open for a special "Friendsgiving" the Wednesday before Thanksgiving, but closed Thanksgiving and Thanksgiving day, and we'll be closed Christmas Eve and Day but open New Year's Eve. We do special set menus for the week of these holidays, where we invite guests to enjoy a special menu
built around the holiday theme.
AM: Are there events coming up for the remainder of the year that you would like to share that we should know about?
CHEF BL: Friendsgiving on Wednesday, November 22nd, our Christmas menu December 21-23, and our NYE menu December 28-31!
AM: Blue Rock definitely looks like a retreat that we'd all like to go to. Tell us about when it opened and can you give us some background on its location as it is 90 mintues from DC and is in the Blue Ridge Mountains and Virginia Wine Country?
CHEF BL: We're in Rappahannock County, just a few miles east of Sperryville with easy access to VA wineries and hiking in the Blue Ridge. Our building was originally a working Farmhouse, with records going as far back as 1912. We opened in October 2021.
AM: This Inn feels like you're in the English countryside and has an Inn as well as the Farmhouse. Can you tell us about these portions of the property from the ambiance, decor, and amenities?
CHEF BL: Our Farmhouse has more of a modern, transitional style, while the Inn takes on more of an updated English Country inn feel.
AM: You also have a Tasting Room as well. Can you tell us about this?
CHEF BL: Our Tasting Room includes our expansive patio, lawn pods, and firepit. We're open for lunch on Saturdays and Sundays in just the Tasting Room, along with dinner Thursday through Sunday. Guests can find casual fare along with small plates perfect for relaxing and enjoying our scenery.
AM: Can those not staying on the property enjoy the Tasting Room?
CHEF BL: Yes! We're open to the general
public.
AM: Are there events coming up at The Inn that you would like to share with our readers that they should know about?
CHEF BL: Friendsgiving, Christmas, and New Year's, but anyone interested in keeping up should follow us on Instagram our sign up for our mailing list!
