Culinary Gems

UNIQUE dining experiences await at ASTER and Glover Park's TOWN HALL

ASTER IN MIDDLEBURG VA
When you drive from the city to Middleburg's culinary gem, Aster, you slowly feel the hustle of the city peel away like the onions Aster Master Chef Hump Astorga grows in the organic garden he tends next to the restaurant he and his wife bought and renonvated 14 months ago.

Astorga, also an interior designer, prides himself on personally cultivating every detail of the business from the redesign of the historic 1790's building the restaurant calls home, to the extensive training courses he offers his servers, and of course to the delicate and artistic combinations he includes in his progressive American culinary menus (which vary seasonally).

There is just something about being in the countryside that makes Asters' dishes taste unique; as if each item has been hand-picked just for you. No matter what urban gourmet establishments attempt to do, they won't be able to replicate the intangible ingredients that makes Aster a must try: Wholesome country American cuisine served with the flair of an artistic perfectionist in the heart of Virginia horse country.

Aster's Blue Hubbard Squash Cream Soup

3 Peeled and Seeded Fresh Blue Hubbard Squash,
chopped into 2” pieces
½ cup Grape Seed Oil
2 Spanish Onions
4 Large Shallots
1 clove Elephant Garlic
1 bunch English Thyme
1 Fresh Bay Leaf
8 oz. Riesling Wine
4 oz. Brandy
1 gal. Vegetable stock
4 Whole Cloves
1 Star Anise
1 tbsp Fresh Ground Cinnamon
(sticks in a coffee grinder)
1 tsp. Fresh Grated Nutmeg
2 qt. Whipping Cream
1 tsp. Fresh Grated Ginger
1 cup Brown Sugar
1 cup Apple Juice
¼ lb. Butter
¼ cup Pumpkin Seed Oil
Kosher Salt
White Pepper

Rough-chop shallots, garlic, and onions; sauté on low with grapeseed oil until partially caramelized. Add squash to same pot and cook on low until squash is caramelized and soft.

Add apple juice and reduce to syrup. Add Riesling and reduce by 1/2. Add half of vegetable stock. Make a sachet with cheesecloth, of cloves, ginger, star anise, and thyme; add to pot and simmer for 50 minutes, stirring occasionally. Add cream, simmer 20 minutes on very low heat.

Remove sachet, puree in a blender, and strain through a fine chinoise. (Mixture will be thick.) Return to low heat and adjust consistency with remaining vegetable stock.Add sugar, cinnamon, nutmeg, brandy, pumpkin oil; whisk in butter. Season with salt and white pepper.Strain again.

Aster, 101 South Madison St., Middleburg, VA, (540) 687-4080

GLOVER PARK'S TOWN HALL

No, Town Hall is not the new Smith Point and it doesn't take discerning of J.Crew shoppers to observe the differences. There is no list at Town Hall, no red carpet, and certainly not any ropes. There is an open door policy at this Glover Park neighborhood establishment; one that welcomes all and serves up casual comfort food.

Their recipe for the restaurant's success is simple: Five gentleman who have all worked at various establishments around the city and have now banded together to create good food in an atmosphere where you can kick back and enjoy the comfortable ambiance. There are simple bar tables placed against calm yellow walls, and a menu filled with chicken pot pies, steaks and hearty salads-all prepared by Head Chef Paul Madrid, formerly of Paolo's.

Madrid suggests spicing up chicken, pork or shrimp with his signature marinade. This savory addition is sure to make your next meal sizzle.

Jerk Sauce
1 cup Allspice Berries
1 cup Brown Sugar
6 cloves Garlic
6 Habanero Peppers
1 tbsp. Dried Thyme
2 bunches of Scallion
1 tsp. Cinnamon
½ tbsp. Nutmeg
2 tbsp.
Soy Sauce Grind Allspice berries in coffee grinder and then put all ingredients into a food processor and blend.

Town Hall, 2218 Wisconsin Ave, (202) 333-5641