Montebello Kitchens Now at National Harbor Market
August 13, 2008
If you’re looking to get out of Charlottesville one weekend, you might not want to wait for a chill in the air—American Market, Saturdays from 9-2 at National Harbor, only continues through mid October. The upscale farmer’s market just opened for its inaugural season this past May, and features an exciting array of food and art vendors from all over the region.
Browse for everything from fresh local produce, to specialty foods like chocolates or coffee, to even house wares (scented candles and hand-crafted pillows are just a few examples that make lovely gifts or accents to your own home). You’ll enjoy strolling alongside the beautiful Potomac River in an exclusive setting that’s just minutes from downtown Washington DC. Stay after the market to visit art galleries, shop at boutiques, or dine at one of the area’s many restaurants.
While there, don’t forget to say hello to Steven and Rebecca Lynch of Montebello Kitchens; they’re thrilled to participate in such an exciting community of regional artisans. In fact, National Harbor is where the Lynches met Lisa deLima, Vice President of Grocery at the Maryland-based My Organic Market. She was so impressed with their dressings and marinades that she now sells them in the store! “Their use of agave nectar instead of sugar,” says Lisa, “was a big draw. And of course the fact that Montebello [Kitchens] is a local Virginia-based company weighed heavily in our decision [to feature their products].”
Lavender: A Surprising Bouquet of Summer
August 7, 2008
Undoubtedly the best perk of being a freelance writer for Montebello Kitchens is getting to sample its products. Since meeting owner Steven Lynch in early June, my summer culinary experience has taken a turn for the better. Our ordinary grilled chicken pales in comparison to the thighs my husband and I basted with the apple-butter sweetened barbecue sauce; likewise, I’m inclined to be a little more attentive to my salads—think fresh goat cheese, red grapes, almonds, baby spinach—when they’re topped with Citronette, a savory dressing that doesn’t exactly beg to accompany the lettuce-and-tomato combination to which I default on lazier evenings.
My latest project: to pair Steven’s colorful salmon and lavender dish with a wine and cocktail suggestion, thus turning the meal into a festive summer party with friends or even a special “date night in” to liven up the weekend. Although his recipe is foolproof in its execution—simply grill your salmon, baste with the lavender just before removing from the heat, then top with berries and stilton crumbles—as a relative novice in the kitchen, I was anxious about upsetting this equilibrium of distinctive flavors.
Thankfully, I got it right the first time. Dinner was a hit. The Montebello Kitchens Lavender Marinade allowed for a perfect marriage between the sharpness of the stilton and the sweetness of my juicy strawberries (Steven also recommends blueberries). Too, whenever your plate features both salmon and fresh produce, you know you’re eating a healthful, summery meal; and because Montebello Kitchens’ dressings are made with ingredients like grape seed oil and agave nectar, it’s always apparent Steven prioritizes the health of his customers as well as a reduced environmental impact.
If I was nervous about the food, I was downright intimidated by the prospect of finding “the right” wine, one that didn’t overwhelm the dish’s delicate flavors but that contained enough acidity to balance the stilton. And what about the lavender? My mental checklist verged on the neurotic. Armed with some knowledge and a lot of luck, I eventually decided on an Australian Riesling (Marquee 2006, $10.99/bottle). On the dry side, this Riesling ended up complementing the salmon wonderfully: a memorable finish held its own against the stilton, while hints of lime enhanced the berries and lavender. Those loyal to red might try a drier Lambrusco, the Italian sparkling wine making a recent comeback after being dismissed as an American craze of the late 1970s.
For beer drinkers, I propose Blue Moon’s Summer Ale, which has notes of honey and orange but isn’t too sweet; in fact, many wheat beers would present well with the salmon. If you prefer a cocktail, mix one that’s clear and refreshing, such as a gin and tonic or even vodka on the rocks with a twist. Avoid a fancy, complicated, or sugary drink, which would certainly overpower the lavender and berries. Vodka with a splash of Frangelico—served in a martini glass—makes for an adventurous alternative to dessert, with the liqueur offering a nutty finish to the berries. No matter your beverage, you’re bound to have a memorable event with Steven’s impressive salmon and lavender as the main course.
