|DINING WITH PANACHE - CHARLOTTESVILLE, VIRGINIA
Fossett's at Keswick Hall
Executive Chef Craig Hartman.
Widely regarded for his comprehensive culinary knowledge and skills, Chef Craig Hartman has gained a celebrated reputation over the past three decades for bringing together local agriculture, history and culture into fruition with his innovative cuisine at some of the most prestigious inns and hotels in the country. Chef Hartman relies on the freshest local ingredients, a modern approach to classic cooking techniques, and what he calls country-inspired cooking elements.
He trained at the Culinary Institute of America, served on the World Champion United States Team at the Culinary Olympics, was a two-time Guest Chef at the prestigious James Beard House in New York, Executive Chef and Innkeeper at The Cliff House in Denver and the Clifton Inn in Charlottesville, the Culinary Instructor at the renowned Hotel School at Cornell University and won three People's Choice "Best Chef Awards."
Keswick Herb and Garlic Marinated Shrimp
Organic Chef’s Garden Ketchup
Yield: 4 Portions
24 large Shrimp peeled and deviened
|3 large garlic cloves
1 tbsp. tender fresh thyme sprigs
1 tbsp. cup packed fresh rosemary leaves
1 tbsp. fresh basil
1 tbsp fresh chives
|1 tbsp. fresh tarragon
1 1/2 tablespoons coarse salt
1 cup fresh lemon juice
1 cup olive oil
Freshly ground black pepper
Method: Place the garlic, and herbs with salt and Blend in a blender to a coarse paste. In a bowl whisk together garlic paste and remaining ingredients until emulsified. Marinade may be made 1 day ahead and chilled, covered. Place the shrimp in a glass dish in even tight rows. Cover with the marinade for at least 1 hour. Place the well drained shrimp on long skewers and grill over very hot coals for 3 minutes on each side. Serve with a freshly tossed salad on the side and sauce with Chefs Garden Ketchup
12 plum tomatoes
1 cup ligurian olive oil
8 cloves garlic
1 red onion Bruniose
1 bunch Scallions, sliced thin
|1 jalapeno minced seeds and all
2 cups red wine vinegar
1 cup sugar
1 cup chiffonade of basil
Salt and pepper to taste
Method: Pierce the eggplants with a fork, rub with oil and salt. Roast at 425 until they flatten. Cool enough to handle. Slice in half lengthwise and scoop out the pulp. Puree until smooth, reserve. Cut the tomatoes in half lengthwise toss with olive oil, sps and a drizzle of balsamic. Roast at 325 until they are cooked and starting to caramelize. Pull off the skins and puree smooth. Combine with eggplant puree. Sauté the Garlic and onion in the olive oil until transparent. Add the scallions and peppers season with sps and cook another 2 minutes. Add the vinegar, sugar and basil. Allow this to cook for 10 minutes at a simmer. Add the purée of eggplant and tomato’s. Let this cook for 20 minutes. Add water every few minutes if needed to allow the sauce to keep cooking without getting to thick. Finish with sps. Remember at the finish this sauce should have a slight vinegar tang with a nice sweetness and a good amount of salt.
Keswick Hall's award-winning restaurant, Fossett's, features expansive three-sided floor to ceiling windows with spectacular panoramic views of the Estate's pristine landscape and the beautiful Southwest Mountains beyond. With a backdrop of classic cooking techniques, the Chef and his staff take special care to create innovative seasonal menus that are both approachable as well as contemporary.
Fossett's also promises guests an authentic al fresco dining experience like no other. Let the romantic ambience of our outside terrace seating refresh all your senses and make for an unforgettable evening under the stars.