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Round Hill's Oasis of Food
By Ben Weber
Source: Purcellville Gazette
April 16th, 2010

When Joan Wolford hits the stage these days, it is no longer with lights and props, but with wine and good friends. As the owner of Savoir Fare Restaurant, Wolford traded in her professional career as a budding stage performer for that of a culinary master. However, her love of the stage can easily be found just beneath the surface.

As a former Jersey girl, Wolford left the bright lights to take on a new career at the Heart and Hand in Clifton. “I really learned while working there, we both benefited from that experience,” said Wolford. “Suzanne, the owner, really took me under her wing and gave me a great chance to explore the world of fine dining, and like many, I really enjoy eating great food.” According to Wolford, Heart and Hand gave her not only an appreciation for using local wines and foods, but also for business management experience. “I learned on the job how difficult it is to run a restaurant. Working with suppliers and the customer gave me a wealth of experience.”

In 1999, after creating the Hamilton Garden Inn and developing a following of “foodies,” Wolford again started a new chapter, event planning and catering. While the Hamilton Garden Inn allowed for some events and catering, Wolford had a plan and according to Gus Eyssell, a long time friend, she had “such Savoir Fare,” and thus the new chapter was born. With the catering business doing nearly 55 weddings a year, the time came for the next step, a simple restaurant that allowed patrons to enjoy her cooking without the need to hire her catering company.

How do you do both? “We don’t want our customers to get bored, so we change our menu every week,” said Wolford. She is able to offer such a diverse menu because of the catering end of the business. Wolford said that “by changing the menu each week, we offer only the freshest of foods, as many of the ingredients were required by the catering end of the business.” She tells the Gazette that this not only allows for more diversity, it also keeps her and the kitchen sharp in creating new dishes. “I really enjoy cooking and matching local produce and wines with the meal; it really excites the taste buds.”

In December of 2009, Wolford expanded her restaurant to include an additional 30 seats. The large picture window on the corner of One West Loudoun in downtown Round Hill allows patrons to relax with a fine meal while watching the world pass them by. During the interview, Wolford said that she loves the window as it allows her to see all happenings in Round Hill. At just that moment, her sister and mother drove by and gave us a warm and friendly wave. Wolford quickly said, “Isn’t this window great?”

Think that Wolford will sit back and rest a spell? Not for this chef. “I still have several steps that I need to complete in my 5 year plan,” she stated with a grin. When asked what they entail, she said she would offer the readers a hint: it involves a piano and singing. With that, Wolford smiled and said how much she still enjoys the sites and sounds of Broadway.

To learn more about Savoir Fare’s weekly menu or to inquire about their catering, visit www.savoirfarelimited.com or call 540.338.8300. It is suggested that reservations be made in advance on Friday nights.

Savoir Fare Featured in Washingtonian Bride & Groom
January 19, 2010

Exciting news! Savoir Fare is featured with nine other top caterers in the Metropolitan DC area in the "Real Weddings" article of the Winter/Spring 2010 issue of Washingtonian Bride & Groom for catering the Grzymkowski/Harrell wedding in Bluemont, VA on October 3, 2009. When Jessica & Peter were asked what four words describe their wedding, they responded, "Personal, surreal, close-knit, fun". All the ingredients necessary for an amazing wedding.

Savoir Fare Celebrates 10 Years as Loudoun County's Catering & Event Specialists
October 20th, 2009

For ten years, Savoir Fare has offered catering and event specialties to Loudoun County and its surrounding communities. The next ten years are sure to be bright with our newly opened Restaurant, located in Round Hill in the yellow Patterson building on Main Street. Thanks to everyone who has supported the venture.

An Evening of Fine Wine and Great Food with Doug Fabbioli,
Owner and Winemaker of Fabbioli Cellars Winery
Savoir Fare Restaurant
August 6th, 2009
6:30pm

Savoir Fare is pleased to announce an evening of fine wine and great food with Doug Fabbioli, Owner and Winemaker of Fabbioli Cellars Winery. The pairing of his featured wines and succulent food makes this a night to remember. Taste. Enjoy. Share.

For more details and/or reservations, call us today at 540.338.8300

SPECIAL NOTE:
FINE WINE AND GREAT FOOD LEADS TO MARRIAGE PROPOSAL

Thanks to everyone who came for our Evening of Fine Wine and Great Food with Doug Fabbioli. What a night! During an impromptu meet and greet after the final course, a new gentleman patron told me the meal was “exemplary". He paused and then said, “Can I ask you a question? Will you marry me?!"

Little does he know – I don’t cook at home!

Joan E. Wolford
Owner & Chef

Raising the Bar
By Rebekah Pizana, Special to the Loudoun Times-Mirror
Source: Loudoun Times-Mirror
June 3rd, 2009

Savoir Fare offers fine wine, fine food, fine atmosphere: There may be a sure-fire method to keeping your business booming in an economic slump: Sell alcohol and stay open later, as longtime Round Hill resident Joan “Joannie” Wolford can attest. For Wolford's 10-year-old business, Savoir Fare, introducing the relaxing atmosphere of a wine bar has created the perfect incentive to try her amazing food.

Wine bars continue to thrive in the Northern Virginia/D.C. metro area, and Wolford decided to try her hand at operating one. Mainly a catering company, Savoir Fare's West Loudoun Street location in Round Hill has provided sandwiches and soups for three years. Now, with later hours and a full wine menu, "The restaurant has brought more exposure to the catering business, but it also works both ways," Wolford said.

You can tell Wolford has put her heart and soul into the sandwich-shop-turned-restaurant. Specializing in catering – after all, “There will always be weddings,” she says. Wolford realized last fall that she needed to serve more than just sandwiches and soups in her small shop. It was time to do some interior decorating and figure something else out. So on March 20, she began serving wine.

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