SOLD OUT: 6/17 Farm Dinner at Revel: Chapel Hill Randall Linebacks + Gramercy Cellars, 6-8:30pm

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Monday, June 17th, from 6pm - 8:30pm 

at Revel ~ 1600A Belle View Boulevard, Alexandria, VA 22307

Join us Monday, June 17th for a collaboration dinner featuring one of our long time partners: Chapel Hill Farm of Berryville, Virginia. The menu will be a 5 course dinner featuring their Randall Lineback specialty cuts in every course, with wine pairings from Washington State (Walla Walla) winery, Gramercy Cellars. We have worked with this special American Heritage beef from the Shenandoah Valley in both our retail space and on the Revel menu, since 2020, when pandemic closures forced the Henderson family to find new ways to reach RL fans. We're excited to welcome Lucia Henderson of CHF, to tell the whole story, and join us in this celebration of local flavor. 

The Farm

Nestled in the Shenandoah Valley, Chapel Hill Farm, is a registered Virginia State and National Historic Landmark. The farm is dedicated to conservation, with hundreds of acres set aside for wildlife rehabilitation in order to restore indigenous grasses, insects, birdlife, and animals to the Virginia countryside. There, they specialize in the revitalization of the Randall Lineback, America’s oldest and rarest cattle. 

Unlike the more conventionally available Angus breed, the near extinct Randall Lineback is small, with unique marbling that offers a leaner all natural beef, rich in flavor. Historically, these animals lived the full pastoral life, as they provided for beef and dairy production, as well as oxen cattle, used to pull whatever was needed on the farm. We deeply respect, and thoroughly enjoy everything the Henderson family does to preserve this unique piece of American ranch history. Click here to read more about the origins of Chapel Hill Farm.

The Menu

Chef Madeline has decided to take on this dinner with a flare from her past culinary experience. An Italian take feels best suited to highlight the lean, flavorful meat that comes from the Randall Lineback cows. We showcase multiple cooking methods of different cuts to show how to make the most of them. We hope you find your new favorite dish and an appreciation of the hard work of everyone at Chapel Hill. Meet the CHF Team!

First Course: Carpaccio ~ Sirloin Tip, pickled beech mushrooms, parmesan cream, microgreens, maldon 

Second Course: Tongue Pastrami ~ Butter lettuce, fermented red pearl onions, rye croutons, spicy mustard vinaigrette

Third Course: Beef White Rags ~ local mushrooms, sofrito, white wine, milk, campanelle, pecorino

Fourth Course: Coulotte ~ Steak with herb gremolata, grilled broccoli rabe, breadcrumbs, parmesan, lemon

Dessert: Tallow Fried Zeppole ~ Powdered sugar, seasonal jam

The Wine

Greg Harrington spent his career overseeing some of the most prestigious wine programs in the country. After passing the MS exam at 26 years old (the youngest person ever at the time) he started to feel that his future in wine was the production side. In 2004, Greg attended an event featuring the wines of Walla Walla and was blown away by the potential of the area. In the fall of 2005, he and his wife Pam launched Gramercy Cellars. Gramercy Cellars now makes around 8000 cases/year and works almost exclusively with Rhone and Bordeaux varieties which Greg finds to be most suitable for the terroirs of Walla Walla as well as the greater Columbia Valley Appellation.The wine-making philosophy is simple: work with top vineyard sites, harvest the fruit when it’s in balance and not overripe, intervene minimally, and use as little new oak as possible.

Gramercy Cellars Lower East Mourvedre 2017

Gramercy Cellars Mourvedre Idiot du Village 2017

Gramercy Cellars Mourvedre Idiot du Village 2018

Gramercy Cellars John Lewis Syrah 2016