Join us for Zoofari at the Smithsonian National Zoological Park.....

THURSDAY, MAY 16, 2013, 6:30-9:30 PM

We are thrilled to be participating in Zoofari 2013!  ZooFari 2013 will feature more than 100 of the area’s finest restaurants.  Top chefs like Todd Gray from Equinox, Michel Richard from Central, and Top Chef contestant Mike Isabella from Kapnos will participate in the festivities.  Add the fine wines, fabulous entertainment, animal demonstrations, and a great silent auction, all in the wild setting of the Smithsonian’s National Zoo, and you have the recipe for an exotically delicious evening.


We will be working with Chef Marjorie Meek-Bradley of Ripple Restaurant.  She will be serving our Patterson's Registered Berkshire Pork.  It will be a fun evening for a great cause! 





Our Ossabaw Island Hog WON the 2013 DC Cochon 555!!!!

Logan Trainum, Clay Trainum, Chef Mike Isabella and Linda TrainumMenu of the dishes created out of our Acorn Finished Ossabaw Island HogTeam Isabella presentation

 Team Mike Isabella

Check out our Facebook page @Autumn Olive Farms to see more photos of the event!   


COCHON 555 Fifth Anniversary Tour marks a culinary milestone and we are going to be there....




Chef Mike Isabella

We are pleased to announce that Autumn Olive Farms is providing one of our Ossabaw Island Hogs for Team Mike Isabella of Graffiatos in the Cochon 555 competition!  We are also providing a Patterson's Registered Berkshire for the butcher demonstration.  If you want to eat some of the best pork you have ever had in your life and like to party, then this is the place to be! 

 The Newseum, Washington DC

  April 7th, 2013

The fifth anniversary of Cochon 555, the tour kicks off with an all-star line-up of chefs including Mike Isabella (Graffiato), Haidar Karoum (Proof / Estadio), Kyle Bailey (Birch & Barley), Jeffrey Buben (Vidalia), and Bryan Voltaggio [Volt, Range, Family Meal].

Guests will be treated to an epic pork feast alongside wines from five small family-owned wineries including Sandhi Wines, Scholium Project, Elk Cove Vineyards, Westport Rivers, and Silver Oak plus special tastings from Rhone Valley Wines, Anchor Brewing, Crispin Ciders, Illegal Mezcal, and Blue Coat Gin. Twenty judges and 400 guests help decide the winning chef, who is crowned the Prince of Pork and will compete against other regional winners at the finale Grand Cochon event at the FOOD & WINE Classic in Aspen on Sunday, June 16. Also included in the evening is a preview of the new Heritage BBQ event in which John Critchley of Bourbon Steak will roll out family meal – an additional whole hog cooked barbecue-style immediately preceding the awards.

VIP guests receive early access to the event and special offerings including a special tasting with three competing chefs. The VIP hour is filled with experiences that will not be found on the main floor such as access to "Punch Kings" - a new cocktail competition featuring Breckenridge Bourbon and six local bartenders, a VIP-only gift bag, the all-new Tartare Bar, Rappanhannock River Oysters, and reserve wines and spirits. Guests can enter for a chance to win a roundtrip ticket from Southwest Airlines, Official Airline for the “Cochon US Tour”.

The fun continues with a butcher demonstration and raffle to benefit the culinary student volunteers, ice-cold brews, Champagne toast, award ceremony, Fernet Branca digestifs, pork-spiked desserts, cold-brewed coffee and of course, the after party will immediately follow.

In addition, to celebrate five years of Heritage Breeds, Cochon added five bourbons to the lineup! All attendees will get samples of Breckenridge Bourbon, Eagle Rare, Templeton Rye, High West, Buffalo Trace and Four Roses in addition to the Perfect Manhattan Bar showcasing Luxardo and Eagle Rare. New to 2013 is also the Chupito/Mezcal Bar, a tasting experience featuring Mezcales de Leyenda, Pierde Almas and Fidencio. The infamous Craft Cheese Bar sees a facelift featuring a local cheesemonger, Cypress Grove Chevre, Vermont Butter & Cheese, Spring Brook Farm with an exclusive tasting of blues from Rogue Creamery, and favorites from Kerrygold. Everyone can commemorate the experience by visiting the City Eats photo booth and voting for the best bite of the day.

The fun continues with a butcher demonstration presented by Zwilling / MIyabi with Chris Fuller from Alleghany Meats and a raffle to benefit the student volunteers, ice-cold brews, Fernet Branca digestifs, Taza Chocolate pork-spiked desserts, Champagne toast, award ceremony, and of course, the after party will immediately follow.

Click here for ticket information



A Patterson's Registered Berkshire was the centerpiece of a "Nose To Tail" dinner at Amuse located in the Virginia Museum Of Fine Arts.....

From Nose to Tail at Amuse

BY MEGAN MARCONYAK Richmond Magazine

photo courtesy Stephanie Lane

Curious about wine dinners? They happen all the time in Richmond, but you may feel a little intimidated when you think about going. Fear not! Travel along vicariously with writer Megan Marconyak and see what one recent Richmond wine dinner was like.

Last week's “Nose to Tail” Feast at Amuse Restaurant in the VMFA featured new flavors for many of the guests, as well as a new experience for the chef de cuisine, Greg Haley. Haley worked with Tanya Cauthen of Belmont Butchery to butcher a whole pig and use it to make five courses paired with French Burgundies from Virginia winemaker Michael Shaps.

This the third special dinner Amuse has hosted. “It’s nice when the exhibits stop for us because we can take a break and do  some fun things,” said Amuse Restaurant Manager Michael Smith.

Chef Greg Haley photo courtesy VMFAChef Greg Haley photo courtesy VMFAHaley wanted to try his hand at cooking a whole pig, and the dinner provided the perfect opportunity. “As much as I love you guys, this dinner was really about me,” he said. Cauthen got a pastured registered Berkshire from Autumn Olive Farms outside Waynesboro, Va. — and together she and Haley spent about 4 1/2  hours butchering it to get it down to small enough pieces that he could bring into the kitchen at Amuse. “The great thing about working with expert chefs is they are hesitant a first, but then they jump in with a ton of confidence,” said Cauthen.

As guests arrived, we were greeted with a choice of Michael Shaps wines, as well as homemade pork rinds, smoked pork tenderloin with house-made beer mustard served on cracked bread, house-made head cheese with sel gris (gray sea salt) and shrimp skewers with Asian-style pickled pineapple. I chose to wash the snacks down with a crisp, bubbly glass of Shaps Stafford Methode, a blanc de noirs made from Virginia Cabernet Franc grapes.

As we settled into our seats for the amuse bouche, Shaps told us a bit about his background in the wine industry — starting in restaurants, developing a passion for wine, studying in France, making wine in Virginia and eventually finding and opening a winery in France: “If you’re an American, this is the dream — going to France and making wine in Burgundy,” he said, adding that all the French wines that he’s made are less than 200 cases in production.

Michael ShapsShaps started Shaps & Rouchey-Sarrazin in 2004 when he and a friend found a winery in Meursault and began growing grapes and renovating the house. He recently took over the winery himself, so starting in October, the wines produced there will be under the label Maison Shaps. Michael ShapsHe started Wineworks in Charlottesville in 2007, where he produces his own Michael Shaps wines, Virginia Wineworks wines, which are more value-oriented and include Virginia’s only bag-in-box wines, and wines for many other Virginia wineries.

The dinner started with an amuse bouche of smoked pigs feet and pickled onions on kohlrabi chips—this was my first taste of pigs feet, and they were rich and flavorful. The first course was scrapple with grilled apple and hickory syrup. This was also my first taste of scrapple, and it was my favorite course. The scrapple was well-spiced and cooked in a patty that was crisp outside and soft inside. The drizzle of syrup and apple made for a perfect sweet-savory combination. The dish was paired with Shaps & Roucher-Sarrazin Meursault Les Vireuils 2006, a chardonnay aged in 25 percent new oak barrels that was smooth, very lightly oaked and buttery.

Up next was crispy skin rockfish served with Tasso ham, white beans and Brussels sprouts. Cauthen told me Tasso ham is lightly cured pork that’s spiced, then smoked. It added the perfect hint of umami to the white beans and sprouts under the fish. This course was served with Shaps & Roucher-Sarrazin Meursault Premier Cru Les Charmes 2006, also a chardonnay. “If you close your eyes and taste it, it’s almost like your drinking a red wine,” Shaps said.

Next was a flavor-packed Afton-Mountain mushroom risotto topped with crispy pig's ear, arugula and buffalo-milk Parmesan served with Shaps & Roucher-Sarrazin Nuits Saint Georges 2006. This dish was another smart mix of flavors and textures: soft, cheesy risotto, pungent mushrooms and crispy, smoky pig ear topped with fresh, peppery arugula and ripe, salty, shaved cheese. The pinot noir, full of deep berries without a heavy finish, complemented the food's flavors perfectly.

Patterson's Registered BerkshiresThe final savory course was a confit of pork shoulder over Jerusalem artichokes with fava bean salad and served with Shaps & Roucher Volnay Premier Cru Les Santenots 2006. Berkshire pigs at Autumn Olive FarmsThis pork was hearty and crispy on the outside but tender on the inside. The meaty flavors were complemented by an earthy undertone from the vegetables. Accompanying it, the pinot noir was brightly flavored with red fruits and tannins — it was big, bold, and my favorite of the evening.

For dessert, we had old-fashioned huckleberry pie topped with ricotta ice cream and bacon brittle paired with Shaps Raisin d’Etre dessert wine. A bite containing all the components of the course was heave — tart, sweet and creamy with a  smoky, salty finish from the bacon brittle. When Henley stopped by the table, he said that he been familiar with the Shaps dessert wine before the dinner, and he knew immediately he wanted to pair the sweetness with the tart flavor of the huckleberries. He also told us he used leaf lard to make the crust — it made for a crisp, flaky pie crust that didn’t overpower the rest of the flavors in the dish.

Smith is still figuring out the details for the next Amuse dinner, but says in the meantime, the staff is redesigning the bar menu to coincide with the VMFA’s upcoming exhibit, Pop Art and Beyond: Tom Wesselmann, opening on April 6. “Think about what you’d drink at a ‘60s or ‘70s summertime, swingers' party,” he says. Expect to see retro twists on classic cocktails like The Cheeky Tiki rum punch served over crushed ice in a Tiki mug, or the Lusty Nail, a take on the rusty nail. There’ll also be a new cocktail menu that recreates Wesselman’s pop-art work in drink form. I suggest asking about the inspiration for The Tan Line dessert drink on your next visit.



James Beard Foundation Dinner at Lemaire in Richmond....

On Saturday, January 19, 2013, Chef Walter Bundy and the staff of Lemaire will host the Second Annual Taste of the South – A Friends of Beard Benefit Dinner with guest chefs, Sean Brock of McCrady's and Husk in Charleston, South Carolina, Chris Hastings of Hot and Hot Fish Club in Birmingham, Alabama and Sam McGann of The Blue Point in Duck, North Carolina, at Lemaire in The Jefferson Hotel.

The James Beard Foundation was founded in 1986 to celebrate, nurture and preserve America's diverse culinary heritage and future. A national not-for-profit 501(c)(3) organization based in New York City, the foundation offers a variety of programs, scholarships, events and awards to recognize those in the food and beverage industry. For more information, visit

Please join us for a cocktail reception at 6:30pm, followed by a five-course dinner representing the signature dishes of each chef and the culinary influences of their region.

The cost of the event is $130 per James Beard Foundation member and $150 for non-members. A silent auction, featuring exciting food, wine and travel packages, will also be available. All proceeds for the evening will be donated to the James Beard Foundation.

For more information and reservations, please call us at 804-649-4629. Overnight lodging packages at The Jefferson Hotel are also available for this exciting event. Please visit or call us 804-788-8000 for rates and availability.

The Guest Chefs:

About Chef Sean Brock

Sean Brock is the executive chef of McCrady's and Husk in Charleston, S.C. Known for his devotion to farm-to-table, traditional Southern cooking, his career has taken him to the kitchens of Peninsula Grill in Charleston and The Hermitage Hotel in Nashville, Tenn. He also served as chef Walter Bundy's sous chef at Lemaire in Richmond, Va. Brock is a passionate advocate for seed preservation and heritage breeds of livestock. He was nominated in 2008 and 2009 for the James Beard "Rising Star Chef" award and in 2009 and 2010 for the James Beard "Best Chef: Southeast" category, winning in 2010. He was most recently nominated for the James Beard "Outstanding Chef" award for 2012.

About Chef Chris Hastings

Chris Hastings is the chef and owner of Hot and Hot Fish Club in Birmingham, Ala. where he showcases contemporary American cuisine with Southern influences. He is an active member of the Alabama Seafood Commission as well as a consultant and culinary advisor to restaurants across the country. He is also the director of the Bocuse d'Or USA Foundation's Culinary Council. Hastings has been featured on the Food Network's Iron Chef America and has written for nationally published magazines like Food Arts and Garden & Gun. In 2012 he was named "Best Chef: South" by the James Beard Foundation.

About Chef Sam McGann

Sam McGann is the chef and co-owner of The Blue Point in Duck, N.C. where he showcases regional American cuisine with a distinct accent of traditional seasonal flavors of the Atlantic Coast. McGann, along with his partners, has also developed Ocean Boulevard and The Good Life Gourmet in Kitty Hawk, N.C. and Vintage Tavern and River Stone Chophouse in Northern Suffolk, Va. He has been featured in Southern Living and Gourmet Magazine and has participated in several James Beard Foundation events.