This Little Piggy Went to….Market Salamander

Written by Anita
September 7, 2009

The coming of fall presents the perfect opportunity to escape from the city and experience the pleasures of the countryside. Within an hour’s drive from DC lies Middleburg—a charming village nestled in Virginia’s lush Piedmont region. Here, you can join with locals and DC-expats alike to savor the quaint setting and farm-fresh flavors of this historic enclave. Market Salamander offers the perfect spot to start your visit. We recently stopped by its All-American Pig Roast (featured on GregsListDC!) to sample the down-home fare. The meal included a succulent slow-roasted Berkshire pig (served with a zesty honey bourbon sauce), grilled local corn with basil butter, and crisp red handed coleslaw.* Culinary director Todd Gray (yes, THAT Todd Gray!) and executive chef Vaughan Skaggs were both on hand, chatting with diners and even pitching in to serve dishes or clear plates when things got busy (there’s no pretentiousness here). Chef Gray swears by the area’s local produce, and even shuttles it back to DC for Equinox diners to enjoy. And no meal at the Market would be complete without a generous slice of one of pastry chef Jason Reeves’ fresh baked fruit pies (we loved the sour cherry!) served with decadent cream cheese ice cream. Want to experience country living for yourself? Then check out Market Salamander’s New England Style Lobster Festival on September 17th or grab the girls and head to the Market’s next Girls’ Night Out event on September 24th. For another option, order one of the Market’s custom picnic baskets and spend the day exploring the area’s 22 nearby wineries, including Boxwood Winery, Chrysalis Vineyards, and Piedmont Vineyards and Winery. Stay tuned to GregsListDC for info on upcoming Market Salamander events as well as updates on the highly-anticipated Salamander Resort and Spa—a 340-acre property, slated to open in the Spring of 2011. This new Middleburg destination will include a cooking studio, spa, fitness center, equestrian center, and nature preserve. This little piggy may have just found a new home!



*Want to make this at home? Here’s the recipe!: Market Salamander’s Red Handed Coleslaw (serves 6) 1 head red cabbage, quartered and sliced 1/8-inch thick 1 red onion, sliced 1/8-inch thick from top to bottom 2 red peppers, roasted and peeled, sliced 1/4-inch thick 2 tablespoons kosher salt Sauce: 1 ½ cups mayonnaise ½ cup fresh parsley, chopped ¼ cup champagne wine vinegar 1 tablespoon cumin seed, toasted 1 tablespoon ground coriander, toasted 1 tablespoon whole mustard seeds, toasted 1 ½ tablespoons fresh black pepper, cracked and toasted 2 tablespoons kosher salt Tabasco sauce to taste 1) Slice cabbage, onion, and red peppers per directions. Toss with salt in a stainless steel bowl. Chill in the refrigerator for 1 hour. 2) Heat a small sauté pan over medium heat. Add the dry spices and toast until fragrant. 3) Stir spices in another stainless steel bowl with vinegar, mayo, salt, Tabasco, and parsley. 4) Combine vegetables and sauce until all veggies are thoroughly coated. Serve immediately.
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