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guests seted at multiple tables in dining area
chef cooking at skillet at serving table

Meet Chef Bernard Henry

Chef Bernard was born and raised on a dairy farm in Alsace-Lorraine, France. He learned to cook watching Chef Bernard Henryhis mother and grandmother whip up the family specialties. Growing up on a farm with fresh produce, fruit trees, poultry livestock and other fine foods, he has developed a passion for quality cuisine. The organic food trend is nothing new to him and his parents are still tending to their garden the same way they did it 40 years ago.

For years, he was an executive working for a multinational company. His work took him around the world, opening his taste buds to exotic and international cuisine. As a hobby, he spent much of his time trying out new recipes on friends and family. Then, one day, it struck him - why not cook for a living? Food has always been a passion of Chef Bernard's and he is constantly looking for new trends in cooking and obtaining training as needed. Food is also a vehicle to unleash his creative side.

Chef Bernard is professionally trained and he studied at L'Académie de Cuisine, a premiere culinary school in the USA, where he was taught the classic and modern techniques of French cuisine. He has worked in some of the best fine-dining restaurants in the DC area and in France. He is honored to bring the talent and quality he has acquired to your table.

Briar Patch B&B Inn Cooking Class Weekend
Menu for February 23-24, 2018 Weekend

Friday Evening Hors D'oeuvres with Wines from Three Fox Vineyards:

  • Green Chile Gougéres (Mini Cheese Puffs) - The distant cousin of the French Gougéres baked with cheddar cheese and jalapenos!
  • Kanpur Vegetable Samosa - Mixed Vegetables, turmeric, and cilantro converge delightfully with Indian spices. We serve it with a Kiwi-Cilantro Chutney.
  • Deviled Quail Eggs with Black (American) Caviar - This is an elegant take on an American classic.
  • Mini Asian Crab Cakes - Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as color.

Saturday Evening Dinner Menu:

While you are enjoying a drink before dinner:

  • Seven-Layer Salmon Bites: We use dark pumpernickel bread as a base and we top it with layers of Scottish smoked salmon and whipped-herbed cream cheese.

  • Moroccan Beef Kabobs: A homemade marinade adds tang and tenderness to these beefy and tender – we use beef tenderloin – kabobs.

  • First Course: Risotto with Leeks, Shitake Mushrooms and Truffles - A great vegetarian dish with a perfect combo of flavors! One you hope that there will be leftovers.

  • Main Course: Classic Seafood Paella - An icon of Spain's cultural identity, paella done right is a truly spectacular dish: a thin blanket of saffron-scented rice with a crackly, crunchy bottom crust (or socarrat), studded with fresh seafood.

  • Dessert: Chocolate Pots de Crème - Pot de crème (“pot of cream”) is a traditional French custard typically served in a pot-shaped cup. This milk chocolate version is super silky and dense!

Our featured winery is Three Fox Vineyards in Delaplane, VA.  A representative from the winery will be with us on Friday night to do a wine tasting paired with Chef Bernard's hors d'oeuvres.  We will then drink their wines with our dinner on Saturday night.

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