Last week Visit Loudoun announced the Winners of the 2010 Destination Dining Award. The Winners were selected and honored at a special event held at The Wine Kitchen, one of Leesburgs Gems. This is a great way to celebrate the reason that many people come to Loudoun, again and again. The nominees are judged based on certain criteria and are judged by a panel of well known foodies. The criteria includes: A Unique Experience – The establishment offers a unique experience, either through the food, the service, the interior design, the setting or ideally, all of the preceding. Cultural/Authentic – The establishment has made an obvious attempt to create a culinary/cultural experience that educates as well as entertains. The authentic ethnicity of the operation is evidenced in various aspects of the dining experience – from the cuisine to the environment – and provides “nourishment” as well as sustenance. Quality – The establishment has made an obvious commitment to ensure that the final product consistently meets exemplary standards. Responsible and appreciable cooking techniques are being utilized to ensure that the culinary component of the dining experience is of a uniformly excellent quality. Locally Grown Products – Locally grown products play an integral part in the menu. Local Favorite – The establishment has distinguished itself as a local favorite and also as a place of “character” in the community.
Awards and accolades from the public count in this category. Bonus Points! Loudoun Wine – Bonus points were awarded to those establishments that serve Loudoun Wines, either by the bottle or glass.
That is enough of the rules, know you need to know where you should make your reservations. The following 9 restaurants earned this honor.
Lightfoot Restaurant, Leesburg – Chef Ingrid Gustavson
The Goodstone Inn & Estate – Chef William Walden
Tuscarora Mill – Patrick Dinh
Magnolias at the Mill – Chef Mark Marrocco
The Restaurant at Patowmack Farm – Chef Christopher Edwards
The Wine Kitchen – Chef Chris Carey
The Red Fox Inn – Chef Gordon Wicks
Grandale Farm Restaurant – Chef Author Clark
Market Salamander – Executive Chef Todd Gray
A quick little secret about these places is that many are bringing out their Spring Menus this week. Yum! Spring Eats! I would love to hear about more destination resturants through out the Piedmont, hey wait, there just may be a story in this. Please let me know your favorites, I shared some of mine. 
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