Charlottesville Tastemaker Dean Maupin, executive chef at Fossett’s at Keswick Hall, does Jefferson proud with local bounty and Virginia wines.
Photo: Robbie Caponetto
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Breakfast
Start regally at Fossett’s (keswick.com) with pan-fried Virginia trout with scrambled eggs, asparagus vol-au-vent, and beurre blanc.
Lunch
Have lunch at L’étoile (letoilerestaurant.com), where fresh ingredients get a French spin. (Think soup du jour with local ingredients and chicken salad with tarragon.)
Dinner
Kick off your night with Gambas al’ Parilla (jumbo shrimp grilled Catalan-style—in the shell—with garlic aïoli and gray salt)
from Mas Tapas (mastapas.com).
Dessert
End with a bacon ice cream-and-root beer float at Brookville Restaurant (brookvillerestaurant.com).
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