The Future Of Diving
I quote from a 2005 Forbes Magazine travel feature--"There's no way to experience the legendary bread baskets at The Inn at Little Washington outside Washington, D.C.,...without actually going there."
That statement is not entirely true. I am just now chewing on a piece of brown bread heavily encrusted with salt and caraway seeds, infused with raisons and walnuts, which came from the Inn, and yet, I have never been there. Nor am I diving in their dumpster, which now that I say it I have to ask myself, why not? Perhaps that dumpster out behind the Post Office is not theirs exclusively and would also contain fare from the caddy-cornered Country Cafe and that would be reason enough not to dive.
Every morning a young person in Holstein-patterned trousers arrives at the Post Office across the street from the Inn and fills up a large plastic container with the Inn's left over bread from the previous night. Or maybe the night's before as it doesn't always seem just one day old to me. In any case it doesn't last very long and I suspect in the area professional bread mongers. I was lucky though this morning and the container was full and I took a loaf of the best looking sample. A baguette, in approximate dimension if not texture and ingredient.
Bernadette and I have argued over my mistake of referring to the Inn as a five star restaurant because Michelin only awards 3 stars to top restaurants. The problem, in referring to the Inn as a 3 star establishment is that there is just no record of it. Mobil and AAA (5 star raters) and Zagat's have heaped upon the Inn unparalleled accolades and it shows up on ten best in world and ten most expensive lists but Michelin is notably missing from any press regarding the restaurant. I have to believe there is a story behind that, some past conflict or insult or misunderstanding, but I don't know what it is. Or maybe Michelin just doesn't rate restaurants that are also Inn's and it is as simple as that. Or maybe they have rated it, think it sucks, and this fact is understandably not promoted in press releases by the restaurant.
I know this rating of restaurants is heavy stuff, steeped in history and tradition, but to me Michelin means black stinky rubber and a puffy icon, Mobil means black sludge, and AAA means a broken down car. Zagat's only makes me think of food but I'm sure that is just ignorance on my part and that they may be primarily concerned with deforestation of the Amazon.
The bread was good, Ok? I'm just saying don't go telling me there is no way to experience it without paying 160 bucks a person excluding tax gratuity and drink. And don't go telling me I can't dive that dumpster. This bread isn't going to last all day, or, must I say it, man can't live on bread alone. There are times when what man requires is, in dumpster or upon white table cloth:
A Quartet of Island Creek Oyster Slurpees
Three Varieties of Roasted Beets, Beet Mousse with Caviar and Citrus Salsa
Seared Tuna Sashimi with Daikon Radish and Cucumber Sorbet
Carpaccio of Herb Crusted Baby Lamb with Tabouli and Rosemary Mustard
Lobster Maki, Tuna Tartare and Ceviche of New Zealand Sea Bream
Poached Pullet Egg in Oxtail Consomme with Hedgehog Mushrooms and Shaved Black Truffle
Nantucket Bay Scallops with Mushrooms, Peppers and Homemade Italian sausage
Crispy Maryland Crabcakes with a Trio of Sauces: Garden Sorrel, Classic Tatar and Roasted Red Pepper
A Marriage of Hot and Cold Foie Gras with Homemade Quince Preserves
Macaroni and Cheese with Virginia Country Ham and Shaved Black Burgundy Truffle
Truffle Dusted Diver’s Scallop on Cauliflower Puree
Roasted Eggplant Raviolis in a Tomato Basil Butter Sauce with Medallions of Maine Lobster
Pan Roasted Maine Lobster with Baby Spinach, Grapefruit and Citrus Butter Sauce
Pan Seared Pacific Halibut and a Maine Diver's Scallop with Ruby Port Reduction on Rutabaga Puree with Local Baby Turnips
Beef Two Ways: Pecan Crusted Barbeque Short Rib, Paired with a Miniature Filet Mignon Wrapped in Swiss Chard
Veal Parmesan Reincarnated: Prosciutto Wrapped, Pan Roasted Loin of Veal with Spinach Raviolini and Parmesan Broth
Pepper Crusted Tuna Pretending to be a Filet Mignon Capped with Seared Duck Foie Gras on Charred Onions with a Burgundy Butter Sauce
Medallions of Rabbit Loin Wrapped in House Cured Pancetta Surrounding a Lilliputian Rabbit Rib Roast Resting on a Pillow of Rutabaga Purée
Veal Sweetbreads Braised in Ruby Port on Pappardelle Pasta with Huckleberries and Virginia Country Ham
Our Steak and Kidney “Pie” with Veal Kidneys, Tenderloin of Beef, and Button Mushrooms
Parsley-Crusted Elysian Fields Farm Lamb Loin on Braised Lentils Du Puy with Seared Foie Gras
Artichoke Filled Capeletti "Little Pasta Hats" with a Hint of Mint
Napoleon of Forest Mushrooms
Millbrook Farm's Dry Aged Venison Loin with Caramelized Endive, Pickled Cranberries and Chestnut Puree
What? No I'll pass on dessert, thank you.
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