Savoir Fare Limited ~ News & Events


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January 20, 2012 We are pleased to announce Savoir Fare Catering is featured in the Winter 2012 issue of Weddings Unveiled Magazine for last June's newlyweds Casey and Tony at Silverbrook Farm in Purcellville, VA. "Savoir Fare created a menu for the evening highlighting the natural produce of the Virginia countryside.		Receive Savoir Fare's FREE e-newsletter which includes menus, specials, upcoming events, recipes, news, articles, and other culinary goodies every 3 weeks. Preview Your information is never shared or sold and you can unsubscribe at any time. Wednesday, February 8, 2012 Imagine That Theatre Dinner and a Show at Savoir Fare Imagine That!! Theatre Dinner Club 6:30pm $50/person includes three (3) course dinner,tax, gratuity & entertainment. Cash bar. Entertainment features Joan Wolford singing a medley of her favorite love songs Reservations required. For more details and/or reservations, call Imagine That!! at 540.554.8889 Tuesday, February 14 - Saturday, February 18, 2012 Valentine's Week at Savoir Fare 5pm - 9pm Celebrate, commiserate and/or curse (quietly, please) the day of love with your spouse, soulmate or BFF at Savoir Fare. We're featuring a special menu in honor of St. Valentine—all week long! Soups Ask your server about our signature soups made daily Tea Cup 4 / Bowl 6 Salads Bleu Cheese, Honeycrisp Apples & Walnuts over mixed greens with a balsamic vinaigrette 8 Fresh Parmesan, Red Pear & Walnuts over mixed greens with a white balsamic vinaigrette 8 Goat Cheese, Fresh Berries & Almonds over mixed greens with a raspberry vinaigrette 8 House Mixed Green Salad with a white balsamic vinaigrette 6 Appetizers Baked Brie Wrapped in Puff Pastry Topped with raspberry jam and fresh raspberries 8 Bleu Cheese & Pear Tarts Folded in phyllo shell 9 Crepes Oscar with Hollandaise Sauce Rolled with asparagus and butter poached lump crab meat 10 Oysters Rockefeller Baked and topped with bacon, spinach and cream 12 Entrées Cold Water Lobster Pot Pie Creamy vegetable sauce topped with puff pastry 22 Filet Mignon of Beef with Cognac Mushroom Sauce Horseradish mashed potatoes and Chef's vegetable du jour 25 Pan Seared Market Fish Drizzled with Hollandaise & Maryland Style Crab Cake Horseradish mashed potatoes and Chef's vegetable du jour 25 Pan Seared Boneless Lamb Loin in Blackberry Port Demi Glace Quinoa walnut pilaf and Chef's vegetable du jour 25 Seared Duck Breast with Maple Sauce & Figs Quinoa walnut pilaf and Chef's vegetable du jour 24 Wild Mushroom Pappardelle Pasta Tossed with spinach, roasted garlic and truffle oil 20 Desserts Our decadent Valentine's dessert menu is subject to change. Apricot & Brandy Bread Pudding With vanilla ice cream Berries & Zabaglione With fresh whipped cream Classic Créme Brulee Made with local eggs Flourless Chocolate Torte With fresh berries and whipped cream Merlot Poached Pear With Chambord crumb and fresh whipped cream Reservations required. For more details and/or reservations, call us today at 540.338.8300 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cooking with Savoir Fare Leeann's Fresh Mozzarella Bruschetta Makes 12 toasts - French baguette or loaf of Italian bread - 1 ripe tomato - 1 tbsp. Balsamic vinaigrette - 1 tbsp. olive oil - 2 tsp. chopped garlic - 1 tsp. chopped fresh basil - 1/4 cup fresh mozzarella Slice and toast bread in oven until lightly brown. Chop tomato add garlic, oil, vinegar, basil, salt, and pepper to taste. Slice cheese and place on warm bread. Top with tomato mixture. Enjoy! "Behind every woman is an even greater woman." Leeann Hobbs has been an integral part in the success of Savoir Fare for over sven years. Without you, we'd be a hot mess! XOXOX. Watermelon Gazpacho Makes 1 1/2 quarts - 6 cups fine chopped & seeded watermelon - 1/2 cup cranberry juice - 1 cup diced cucumber with peel - 1 cup diced celery - 3/4 cup diced red pepper (about 1 pepper) - 1/4 cup diced red onion - 1/4 cup chopped fresh parsley - 1 1/2 tbsp. sherry vinegar - 1 tbsp. chopped jalenpeño pepper - Juice from one (1) lime Combine ingredients. Chill for a day— you AND the gazpacho. Serve. Enjoy! Warm Artichoke and Brie Dip Our most popular warm dip Six (6) generous servings. - 1/2 lb. softened cream cheese - 1/2 c. mayonnaise - 1/2 c. sour cream - 1 tsp. chopped garlic - 1/2 tsp. ground black pepper - 1 tsp. salt (to taste) - 1/4 tsp. cayenne pepper or - dried pepper flakes to taste - 4 oz. brie cheese cut into small chunks* - 1 c. canned artichoke hearts - (not in oil), drained - 1/2 loaf French bread/baguette sliced Combine all ingredients by hand until well blended. Place in oven safe serving dish and heat at 350° until warm all the way through. 30-45 minutes. Serve with sliced bread. Enjoy! *You can add spinach and/or delete the brie if you'd like. 1 bag of baby spinach leaves, cleaned and drained. Heat saucepan big enough for spinach and dab of butter or splash of water and cook until spinach is wilted. Drain well, squeezing all the excess liquid out.
Mixed green salads were served with local berries, goat cheese and fresh puréed raspberry vinaigrette. Wedding guests dined family style on roast beef tenderloin in a cognac demi-grace, sautéed chicken with creamy lemon herb sauce and sides of creamy grits, roasted squash and beets." Holly Heider Chapple Flowers made the floral accents come to life. Congratulations to the happy couple!
January 11, 2012 Happy New Year, all! While Savor Fare was closed the beginning of January, Joan enjoyed seven (7) beautiful days in St. Lucia for some R&R after a busy + transformational 2011. During her visit, Joan learned everything she didn't know she didn't know about bananas. She walked through cocoa, cinnamon and nutmeg trees and brought Dan back several native spices "to experiment". She enjoyed local dishes (most heavy in curry with rich Indian influences), relaxed and soaked in all the Caribbean had to offer. - St. Lucia, January 2012 She fell in love with all the birds that ate out of her hands. One in particular met Joan on the patio every morning and quickly befriended her when she fed him banana bread. One morning when Joan slept in, she awoke to light taps moving up her leg from her new friend, insisting it was time for breakfast. Now, Joan has returned rejuvented and ready to take on the new year in stride. She celebrates her semicentennial this month and feels optimistic that the planets will align and good things are in store—professionally and personally. With the weddings Savoir Fare Catering has booked with her favorite couples and the partnership fostered with Bluemont Vineyards as their house caterer, 2012 is guaranteed to be one to remember. Here's to a 2012 full of health, hope, harmony + prosperity.
December 30, 2011 We are pleased to announce Savoir Fare Catering is featured as a preferred caterer in the Washington DC area in the Ultimate Wedding Guide of Washingtonian Magazine's Bride & Groom Winter/Spring 2012.
Savoir Fare Named House Caterer for Bluemont Vineyard and Great Country Farms October 1, 2011 Savoir Fare Catering has been named head caterer for The Stable and Cellar at Bluemont Vineyard and Great Country Farms. Located on Foggy Bottom Road in Bluemont, VA, both venues provide the perfect backdrop for your next private party, rehearsal dinner or wedding ceremony & reception. The grounds offer breathtaking views and rustic elegance. Savoir Fare sample menus: Autumn Menu Winter Menu Spring Menu Summer Menu Stationary Hors d'oeuvres Butlered Hors d'oeuvres BBQ Picnic Brunch Buffet Casual BBQ Wedding Cocktail Party Vegetarian For more details and/or reservations, contact Debbie Zurschmeide Schoeb at 540.554.2073 Imagine That!! Theatre Dinner Club Inaugural Debut August 31, 2011 Every 2nd Wednesday of the month, Imagine That!! Theatre Dinner Club features fun, upbeat entertainment with one-act plays, improv, singing, and stand up at Savoir Fare Restaurant. Feel free to sing along or sit back, relax and enjoy. We'd love to see you! Our Inaugural debut on Wednesday, September 14th, the cast will be performing selected songs by John Krumich. $50/person includes three (3) course dinner, tax, gratuity & entertainment. Cash bar. Reservations required. For more details and/or reservations, call Imagine That! Theatre at 540.554.8889 May 12, 2011 JUST ANNOUNCED! Imagine That!! Theatre has cast Savoir Fare's Joan Wolford as Mona Stangley in The Best Little Whorehouse in Texas, November 4-6, 2011 at Franklin Park Art Center in Purcellville, VA. The Tony Award winning musical,based on the book by Texas author Larry L. King and Peter Masterson and music and lyrics by Carol Hall. It is based on a story by King that was inspired by the real-life Chicken Ranch in La Grange, Texas. Door tickets: $20. A special three (3) course dinner and show ticket package is offered for Friday and Saturday night. Menu is posted in the right hand column. Ya'll come back now! Congratulations to our friend and colleague, Holly Heider Chapple for her recognition as one of Loudoun's premier event designer in the Winter 2010 issue of Loudoun Magazine. Under "Holly's Picks", Chapple recognized Joan as one of her preferred caterers. "I adore Joan Wolford at Savoir Fare. She has a restaurant in Round Hill, where you can get a sneak peak of some of her wonderful edible creations! One of my favorites is her berry salad, and she uses local berries and cheeses for this specialty! What makes her so attractive is that she can encompass such a wide range, from very now, very couture food to very hearty solid Virginian cuisine." Round Hill's Oasis of Food By Ben Weber Source: Purcellville Gazette April 16, 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. It is suggested that reservations be made in advance on Friday nights. To learn more about Savoir Fare’s weekly menu or to inquire about their catering, visit www.savoirfarelimited.com or call 540.338.8300. 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 20, 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 6, 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 3, 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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Round Hill, Virginia      (540) 338.8300