Kinship is one of our favorite restaurants in Washington, DC, so when an invitation arrived stating that there was going to be a dinner at the farm of one of its suppliers, we didn’t hesitate! Neither did our 19 year old daughter (who is home for the summer—yay!) and two of her friends.
Eric Ziebold and Célia Laurent are the couple who own and run Kinship to perfection. Eric is an extraordinarily gifted chef, and Célia is the operational brains behind the business.
The dinner was held at Martin’s Farm in The Plains, Virginia, about an hour and a half west of DC. The dinner arrangements hit a slight snag when a thunderstorm passed through The Plains that afternoon, making it impossible to start cooking or setting up on time. The storm also soaked the ground, and there’s nothing quite like the experience of that lovely red Virginia clay soil turning into lovely red Virginia mud. (The choice of appropriate footwear was directly proportional to the enjoyment of the evening.)
It was also a good experience for the 3 young women, who had probably never been on a working farm before. (Certainly, the one belonging to us had not.)
All of these delays were easily solved by wine and sangria, of course. And once the cooking stations were operational, the dinner was as lovely as one might expect.
There were two appetizer stations set up, serving a Path Valley Farm Hen Egg with Grits and L’Abeille Garden Anise Hyssop and a Small Mouth Bass with Summer Solstice Succotash and Rouille. The grits were delicious, and the bass melted in your mouth. (I suspect the bass were still swimming happily in the pond earlier that day.)
Dinner consisted of Avocado Toast with Chorizo and Lamb Leg Terrine as appetizers with Slow Roasted Lamb Shoulder with Warm Green Tomato Salad and Tahini and Red Wine Marinated Tri-tip and Grilled Ribeye with Kinship Steak Butter as entrées. Side dishes consisted of L’Abeille Garden La Ratte Potato Salad with Beef Bacon and Rosemary, Savoy Cabbage Coleslaw, and L’Abeille Garden Chicken Spice Grilled Asparagus. Even this potato salad-hater liked the potato salad (but, then, with enough bacon, all things are possible). And the asparagus was delicious. The coleslaw lovers in the family declared the coleslaw excellent, but I decided that I needed to save my hard-earned optional calories for dessert.
The two dessert stations served Brown Sugar Shortcake with Vanilla Cream with either L’Abeille Garden Verbena Strawberries or Orange-Scented Blueberries and S’mores Cake with Chocolate Crémeux, Toasted Meringue, and Soft Cinnamon Cake. The chocolate lovers in the group declared the s’mores cake to be excellent. The shortcake was all shortcake should be—more cake than biscuit—rich and with no bitterness. It was fabulous.
The dinner could not have been set in a more scenic location. The surroundings were beautiful—a timely reminder of how gorgeous the Virginia countryside can be. All in all, a tranquil and delicious way to wind up a summer weekend.