Girasole

Tag: Ayrshire Farm Ayrshire Farm

Local Purveyors

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In our last newsletter, Chef Patierno discussed his passion for fresh, local ingredients, especially those from Girasole’s own garden. This month, we thought we’d introduce you to three local purveyors who help to stock Chef Patierno with the best, choicest ingredients.

Ayrshire Farm, located in nearby Upperville, is a certified organic farm, specializing in rare and endangered breeds of livestock and heirloom fruits and vegetables. Among other things, Chef Patierno’s use of free-range chickens, veal, and Gloucesterhire Old Spot hogs helps to create the distinct flavors and tastes of dishes that you’ve come to love.

Fields of Athenry Farm, named from the ballad describing the rolling fields of Gallway Bay, Ireland, is a family-run farm in Purcellville. Dedicated to healthy eating as a means of disease prevention, the Fields of Athenry supplies Girasole’s kitchen with such ingredients as lamb and turkeys. Anyone that has come to Girasole for Thanksgiving Dinner knows the amazing quality of the turkeys.

Imagination Acres, located in Spotsylvania supplies Girasole with heritage-breed rabbits called Creme D’Argent and is the source for such chef specials as rabbit ravioli or braised rabbit loin stuffed with Italian chestnuts.

“Getting the best ingredients is key to cooking, but especially important when creating authentic Italian dishes.” says Chef Patierno. “By using the very best, which usually means local ingredients, we are able to create dishes like those that have been made for generations throughout Italy.” So, the next time you order your favorite meal at Girasole, rest assured that not only will your meal be delicious, but you’ll be supporting local farms right here in Virginia.

Locally Sourced Dinner

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On Friday, March 22, we’re hosting a “locally sourced dinner” at Girasole! In creating the menu, Chef Patierno said, “I hope to show people that it’s possible to eat great food using locally sourced products throughout the year, even in the mid-Atlantic region.”

The menu for the evening will feature the following courses with local wine pairings:

locally_sourced_dinnerAntipasti
Roasted beet salad (Over the Grass Farm)
Beef carpaccio (Ayrshire Farm)
Braised pork belly in a cider reduction (Fields of Athenry Farm)
Gnocchi with oxtail and mushrooms (North Cove Mushrooms)
Trout with pistachio (Rag Mountain Trout)
Pork Milanese with grilled figs (Ticonderoga Farms)
Dolce

For more details on the event, please visit the Girasole “events” on   Facebook. The fixed-priced dinner with wine pairings is $120, excluding taxes and gratuity. Reservations are required and special arrangements can be made for anyone with a dietary restriction. To make a reservation, please call 540-253-5501.

Photo of the Main Dining Room - Girasole - The Plains, VA

Girasole Offers A Delicious Bit of Italy

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By Middleburg Eccentric

Everyone knows what makes a house a home.  It’s cozy, inviting, filled with loved ones, good food, and everyone’s welcome, especially around the holidays.  That’s also what makes a great restaurant your home away from home, and that’s what you’ll find  At Girasole, in The Plains.

Not only will you enjoy fantastic regional Italian food by Chef Lou Patierno, but you will applaud the special dinner events they offer.

There are wine tastings and wine dinners every month; sponsor trips to Italy; an aperitivo bar; and, during the holiday season special food baskets; catering; party hosting, wine sales; and gift certificates.
Chef Patierno uses locally grown produce and meats in his recipes including mushrooms from North Cove Mushrooms, figs from Ticonderoga Farms, and organic beef and chicken from Ayrshire Farms.
“I was inspired by a trip to my aunt’s house in Ferrara in Northern Italy, when I was a teenager,” he explained.

“I fell in love with Italian cuisine.”

Trained at the Culinary Institute of America at Hyde Park, and later at the famed Tiberio in Washington, DC, Chef Patierno brings passion and expertise to his cooking.

“My approach is straightforward.  I want the natural flavors to come through which requires the very best ingredients.  Securing fresh products, especially locally sourced, is a requirement therefore to make a successful dish,” he emphasized.

Next month to celebrate truffle season, Chef Patierno and his wife, Lydia, who also trained at the Culinary Institute of America, will feature their annual Piedmont Truffle Dinner on Sunday, November 11 at 7 pm.

Hosted by their friend, Francesca Vaira of G.D. Vajra Wines, the seven courses will include tenderloin carpaccio with micro greens and shaved white truffles, Piedmontese carnaroli  truffle risotto, proscuitto wrapped Ayshire Farm rose veal and sweetbread studded agnolotti with shaved white truffles.

Other upcoming events include a Thanksgiving wine tasting on November 18 at 3 pm where fifteen wines will be offered to taste and to purchase to ensure that your Thanksgiving meal has perfect wine pairings.  But if you don’t want to cook on Thanksgiving, join the Patierno family for a traditional Thanksgiving dinner from noon to five.  For only $65 per person, you’ll enjoy a traditional meal with optional Italian-inspired side dishes.

Locals will enjoy Girasole’s new Apertivo Bar.  Small plate pastas, pizzas and other delectable bites and specialty cocktails are available each Sunday through Thursday from 4:30 to 6:30 in the lovely lounge area. For those who wish to learn from Chef Patierno, a cooking class, takes place periodically at the sister restaurant, Panino, in nearby Manassas, Virginia.

Lydia Patierno runs the dining area and she and her servers, that sometimes include her grown children and nephew, know how to ensure that everyone is treated exceptionally well and leaves happy.
Girasole is open everyday Monday through Saturday from 4:30 to 10 pm and Sunday from 11 am to 9 pm.  They can be found on the web at www.girasoleva.com and on Facebook at www.facebook.com/girasoleva   For more information or to make a reservation, call 540-253-5501.

Read the Full Article on The Middleburg Eccentric’s Website