No matter how many times we find a great local talent firing up the kitchen, we are always amazed by the back-up crew. A single chef cannot manage every task necessary in running a complex, well-oiled food operation. That is especially true when it comes to resort dining. Managing to balance the local needs with those of overnight guests and conference attendees is at best a daunting challenge.
So Toques off to young executive chef Wes Rosati at Lansdowne Resort who has managed to turn around the food operation at the signature restaurant, On the Potomac. Yes, he has a sizable staff including top-notch award-winning pastry chef, Jamie Ream and enthusiastic wine guru and Sommelier-in-Training, Spenser McKenna. Together they operate a finely tuned food and beverage program.
Here’s a sneak preview of some of the exciting dishes that will grace the Spring menu:
–Creamy Vidalia Onion Soup
–Ragu of Fields of Athenry Lamb