Prospect Hill Plantation: A Romantic Virginia B&B

Prospect Hill Plantation Inn, an award winning B&B of 13 rooms in the 1732 manor house and renovated dependencies dating from 1699 to 1840 and just 15 miles from Charlottesville, Virginia, is close to Monticello, the home of Thomas Jefferson, and other nearby presidential homes, Montpelier and Ashlawn. Nestled on 40 pastoral acres at the foot of the Blue Ridge Mountains and long ago once an 18th-century plantation, Prospect Hill was transformed into a romantic bed and breakfast almost 40 years ago and is considered one of the premier, historically-significant properties in central Virginia.

Arriving for just one night after visiting nearby Monticello, we made reservations to stay overnight in 'Uncle Guy’s House' which was constructed expressly for housing slaves and dates from around 1796. As the foreman of the field hands, 'Uncle Guy' held a position of trust and favour, thus earning him private living quarters. The cottage was full of period charm with gunstock beam ceiling and walls, original plank doors, worn floorboards, and a “necessary” door, which originally provided easy access to the outhouse!

Named one of the "Top Ten Romantic Inns" in America, owners Doc and Paula Findley go out of their way to make every guest feel welcome, with the kind of southern hospitality that makes Virginia so memorable. Dining at Prospect Hill is a celebrated culinary experience also, with chef Elpidio Alcantan's three-course dinner menu influenced by the season and fresh, local organic ingredients. Following a refreshing night’s sleep, guests awaken in the morning to a gentle tap on the door as a gourmet breakfast is delivered for a true breakfast in bed. From the moment we arrived to the time we left, Prospect Hill was a refined and unforgettable experience — it's a wonder anyone leaves this Virginia paradise. 

Our canine welcoming committee was Rocky, who kept bringing us pine cones to throw

With our bags unpacked, we enjoyed a glass or two of wine on the veranda watching the sunset 

Overlooking the beautiful the 40-acre property

An old swing hangs quietly from a tall oak tree

A gurgling fountain amid a bed of daffodils

A garden pavilion provides a quiet oasis to enjoy a book or cold iced tea

A small "putti" gazes out to the garden from our perch on the veranda

'Caramel' finds the perfect place for an afternoon nap

'Uncle Guy’s House' built around 1796, is the oldest structure at Prospect Hill

and our quaint and cozy home for the night!

With a wood burning fireplace, leather high back chairs and comfortable king size bed, 

Uncle Guy's House was absolutely charming

The main staircase in the 1732 manor house

A period-style living room is to be enjoyed by guests

The dining room at Prospect Hill is set for both breakfast and dinners

Our personalized dinner menu 

A basket of warm fresh baked bread

Berry infused butter

A local 2013 Barboursville Pinot Grigio from Virginia

2011 Barboursville Cabernet Sauvignon

The soup arrived at the table in style, with a handsome lid to keep it hot

Garlic and Prosciutto Soup with sweet red onion and cilantro oil

Sea Scallops baked with asparagus risotto, lobster cream, parmesan cheese and crispy capers

Pork Chop stuffed with buttermilk cornbread, cranberries, fresh apples and a sherry cream

Roasted Rack of Lamb with a rosemary jus, fresh vegetables and lemon risotto

www.prospecthill.com

Sorrel Soup
Serves 4
Recipe courtesy of Prospect Hill Plantation

2 lb fresh sorrel
2 tbsp butter
1 medium yellow onion
5 ribs of celery, finely diced
4 cups chicken stock
2 cups water
4 tbsp crème fraîche


Mix the heavy cream and sour cream until well blended. Cover well with cling film and refrigerate overnight. In medium skillet, melt butter and sauté onions and celery over low heat until tender. Add sorrel, chicken stock and water. Bring to boil and cook for 10 to 15 minutes. Strain, reserving stock. Purée the sorrel, celery and onions, adding stock until smooth. Add to the remaining stock and garnish with crème fraîche. 

Monticello: Thomas Jefferson's Mountaintop Retreat

Monticello is the autobiographical masterpiece of Thomas Jefferson — designed and redesigned and built and rebuilt for more than forty years — and its gardens were a botanic showpiece, a source of food, and an experimental laboratory of ornamental and useful plants from around the world. A UNESCO World Heritage Site since 1987, the property is considered a national treasure not only for its beauty and historical significance but also for what it reveals about the third U.S. president, a complex and controversial figure whose political philosophy fundamentally shaped the nation. As Franklin D. Roosevelt once wrote, “More than any historic home in America, Monticello speaks to me as an expression of the personality of its builder.” 

A cherry tree in bloom

Monticello was home not only to the Jefferson family, but to workers, black and white, enslaved and free. As the principal plantation street, Mulberry Row was the dynamic, industrial hub of Jefferson’s 5,000-acre agricultural enterprise, and comprised more than 20 dwellings built during Jefferson’s lifetime, including the joiner’s shop, workmen’s house, nailery, and Negro quarter between 1770 and the sale of Monticello in 1831. It was the centre of work and domestic life for dozens of people: free whites, free blacks, indentured servants, and enslaved people who worked as worked as tinsmiths, nailers, sawyers, carpenters, joiners, charcoal-burners, spinners, weavers, hostlers, and domestic servants. The Thomas Jefferson Foundation, a nonprofit organization, purchased the property in 1923 and continues to operate it as a museum and educational institution.

The kitchen, laundry and ice house wing which also stored Jefferson's extensive wine collection

The kitchen with working fireplace

The bread oven is the small inset enclosure on the right

The stables which housed many of Jefferson's personal horses

Monticello as seen from the pond which he used to stock with fish to be consumed at dinners

A blossoming peony in the Monticello gardens

One of the reconstructed Slave quarters along 'Mulberry Row'

Sign on site along Mulberry Row explaining the reconstructions happening

 The ration of food given to each adult slave per week: cornmeal, fish, and pork lard 

Monticello's 1,000-foot terraced vegetable garden

Jefferson's Garden Pavilion overlooks acres of land that was part of his plantation

Thomas Jefferson's grave at Monticello

www.monticello.org

Monticello White Bean Soup

Serves 8

Recipe by Virginia Randolph Trist and Septimia Anne Randolph Meikleham, Jefferson's granddaughters

4 cups dried navy, great Northern, or cannellini beans

16 cups water or chicken broth

Salt and pepper

2 large carrots, trimmed, peeled, and diced

2 small turnips, trimmed, peeled, and diced

1 medium parsnip, trimmed, peeled, and diced

3 large ribs of celery with leafy green tops, chopped

3 tbsp unsalted butter

4 slices rustic artisan bread, sliced 1/2 inch thick

Rinse and sort the beans, removing any stones or impurities. Drain the beans and put them in a large bowl, then cover by a few inches of cold water. Soak the beans overnight. Drain the beans, then put them in a large pot or 6-quart Dutch oven. Cover with 4 quarts of water and bring slowly to a simmer over medium heat, skimming any scum that rises to the surface. Simmer gently until the beans are tender, about 1 hour. Replenish the liquid with additional water as needed.

Season the mixture with salt and pepper. Add the diced carrots and turnips and simmer until tender, about 15 minutes. Add the parsnip and continue to simmer until all of the vegetables and beans are quite soft, 15-30 minutes longer. Taste the soup and adjust seasoning, adding more salt or pepper to taste, if desired.

Pass the soup through a food mill to puree, or use an immersion blend to blend the soup till it reaches the desired texture. In Jefferson’s time it would have been passed through a sieve to make a very smooth and light puree; a food mill will create a similar texture. Alternatively, use an immersion blender to make the soup thicker and more hearty.

Add the chopped celery ribs to the puree and simmer gently for 15 minutes more till tender. If the soup is too thick, thin it with more simmering water.

Butter the bread slices and toast them in a skillet on medium heat, turning frequently, until golden. Cut the toasted slices into bite-sized pieces and divide them among 8 warm bowls. Ladle the soup over the toasted bread cubes and serve hot, garnished with a few small bread cubes on top.

The Regency Room at The Williamsburg Inn

Opened in 1937, the Williamsburg Inn was built by John D. Rockefeller, Jr. to cater to friends who came to visit Colonial Williamsburg. The family felt that the inn should be more of a luxurious country residence than a hotel, and so the standard was set. A striking whitewashed façade, original glittering chandeliers and richly upholstered furniture makes a striking first impression. Guest rooms make even more of a dramatic impact with homemade furnishings of Honduran mahogany and select artwork. The rooms also feature silk window treatments handcrafted in a Colonial Williamsburg workshop, luxurious trim and delicate handmade tassels. Complementing the floor-to-ceiling curtains are beautiful easy chairs covered in silk damask. Listed on the National Register of Historic Places in 1997, the Williamsburg Inn is a member of Historic Hotels of America.

One of the Inn’s richest and most elegant spaces, the Regency Room incorporates period design elements from the Royal Pavilion at Brighton, England. Located in the Inn’s West Wing, the room’s design details include Egyptian palm-leafed columns, hand-painted oriental panels with a tree of life design of peonies and birds, crystal chandeliers, rich silk draperies and leather-upholstered dining chairs. Table settings include gold-rimmed dinnerware and elegant hem-stitched table linens. The room’s striking garden view provides a picture-perfect transition from day to evening, as the space comes to life at night with local concert pianist Robert Hodge. 

The food at Williamsburg Inn is as impressive as the décor. Whether dining in the Terrace Room for lunch or the elegant Regency Room for dinner, many of the restaurant’s hallmarks remain true even more than a half-century later — a comfortable-but-upscale atmosphere, impeccable service and incredible culinary offerings that blend southern regional flavours with classic French techniques from Executive Chef Travis Brust. The menu changes seasonally, with house specialties include Crabmeat Randolph, tableside Caesar Salad, Oysters Rockefellar, Berkshire Pork Tenderloin Schnitzel, in addition to nightly Regency-inspired entrée selections and decadent desserts such as Williamsburg Inn Hazelnut Ice Cream Cake with marinated strawberries and Kahlua fudge sauce. 

A glass of sparkling wine to begin the evening

An amuse-bouche: chicken liver terrine crostini

The Regency Room dinner menu 

A warm house-made cheese and herb dinner roll

Individual butter dishes arrive with the dinner roll

Oysters Rockefeller made with local oysters, applewood smoked bacon wilted spinach, Grana Padano Italian anise crème served on spiced rock salt with lemon

Light, delicate and delicious right down to the last shell

A glass of local 2011 Barboursville Cabernet Sauvignon

Braised Rabbit Ragoût with polenta gnocchi, pearl onions, Parisian vegetables

forest mushrooms, wilted greens country croutons, shaved Grana Padano and tarragon oil

Chopped Hearts of Romaine with garlic and fines herbes croutons, grated Parmesan cheese and Classic Caesar dressing

A local 2013 Barboursville Pinot Grigio from Virginia

Creamy Lobster Bisque with brioche crouton, butter-poached langoustine, toasted pink peppercorns and micro greens

A small dish of Strawberry Sorbet is served to cleanse the palate before the entrée

Berkshire Pork Tenderloin Schnitzel served with crispy mustard-herb spätzle, apple-port braised red cabbage, seared crimini mushrooms, chef’s vegetable mélange topped with sauce beurre noisette

7 oz. Herb-Marinated Châteaubriand served with garlic potato-truffle purée, jumbo asparagus, charred shallot forest mushrooms with a bordelaise sauce

Executive Chef Travis Brust of the Williamsburg Inn Regency Room

www.colonialwilliamsburg.com/do/restaurants/resort-restaurants/regency-room

White Chocolate–Cassis Crème Brûlée
Serves 4
Recipe courtesy of Chef Travis Brust, Williamsburg Inn

1/2 cup crème de cassis
3/4 cup plus 2 tablespoons sugar, divided
1/4 cup port
1 cinnamon stick
1 star anise
Kosher salt as needed
Generous 1 1/2 cups heavy cream
1/2 vanilla bean, cut in half lengthwise and scraped
1/3 cup roughly chopped white chocolate
3 whole eggs
1 egg yolk


Position a rack in the center of the oven and preheat to 275ºF. Bring a large kettle of water to a boil.
Place the crème de cassis, 1/4 cup sugar, port, cinnamon, star anise, and a dash of salt in a small pot. Stir to combine. Bring to a simmer over low heat. Cook until the temperature of the syrup reaches 228°F on a candy thermometer, about 15 minutes. Remove from the heat and let cool.

Combine 1/4 cup plus 2 tablespoons sugar with the cream, vanilla bean, and another dash of salt in a small sauce pot. Bring to a boil over medium heat. Place the white chocolate in a medium bowl. Pour the hot cream over the white chocolate and let stand for 2 minutes, then whisk until smooth. Whisk together the eggs and egg yolks in a separate bowl. Slowly add the eggs to the cream, whisking constantly. Strain the custard through a fine-mesh sieve.

Divide the cassis syrup among four 8-ounce ramekins. Follow with the custard. Place the filled ramekins in a pan that’s at least 2 inches deep. Place the pan on the center rack in the oven. Carefully pour some hot water from the kettle into the pan, enough so that the water comes halfway up the sides of the ramekins. Bake until the custard jiggles when gently shaken, about 30 minutes. Remove from the oven and let cool. Wrap each individual custard in plastic wrap and refrigerate until serving.
To serve, sprinkle each crème brûlée with a tablespoon of the remaining sugar. Burn the sugar with a torch until it’s a deep golden color. Alternately, preheat the broiler and place the ramekins on a baking sheet. Broil the custards until the sugar has caramelized, about 5 to 10 minutes.


Fresh Pea Crostini with Feta Basil Pesto
Serves 4-6
Recipe courtesy of Chef Travis Brust, Williamsburg Inn

For the crostini:
1/4 cup clarified butter
4 cloves roasted garlic
12 ¼-inch-thick slices of French-style baguette
1 shallot, peeled and minced
2 tablespoons extra-virgin olive oil, divided
1/2 cup fresh or frozen peas
1/4 cup vegetable stock
1/4 lemon squeezed for juice 
Kosher salt and fresh cracked pepper to taste

For the Feta Basil Pesto:
1/4 cup feta cheese, crumbled
12 large fresh basil leaves
1 teaspoon fresh garlic, peeled and chopped fine
1/2 lemon squeezed for juice
1/4 cup extra-virgin olive oil



Combine melted butter with the roasted garlic cloves and spread it on each slice of the baguette.In a sauté pan and over medium heat, sauté the slices of baguette a few minutes until toasted and reserve.

Saute the shallots in 1 tablespoon olive oil a separate pot over medium low heat until they are tender without any color and add the fresh peas and vegetable stock. Cook the peas 3 to 4 minutes or until they are tender and the stock is absorbed. Pour out on a plate to cool. In a food processor or blender, puree the peas with the remaining olive oil, juice of 1/4 lemon, kosher salt and fresh ground pepper to taste. Reserve, chilled.

For the Feta Basil Pesto, combine the basil leaves, fresh garlic and olive oil and blend until smooth. Add the crumbled feta and juice of 1/2 lemon, and pulse in the blender. Reserve, chilled. Portion the pea puree on the crostini and spoon a portion of the Feta Basil Pesto on each piece. Garnish with micro greens if desired.



Chilled Cream of Asparagus Soup
Serves 4
Recipe courtesy of Chef Travis Brust, Williamsburg Inn

2 cups canned chicken broth
1 15-ounce can asparagus spears, drained
1 small onion, chopped
1/2 small bay leaf
3 tablespoons butter
3 tablespoons flour
1 cup milk
salt and white pepper
1/4 cup whipping cream

Bring chicken stock to boil. Add drained asparagus, onion, and bay leaf. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes. Discard bay leaf. Melt butter in a saucepan. Stir in flour and cook over medium heat for 3 minutes, stirring constantly. Do not let the mixture brown. Heat milk and add it to the butter and flour mixture, whisking until the mixture is smooth and thick.

Purée the asparagus-chicken stock mixture in food processor or blender. Strain through a sieve into the milk mixture, pressing down hard on the solids with the back of a wooden spoon. Cook over medium heat, whisking constantly, until the mixture is slightly thickened. Add salt and white pepper to taste. Chill thoroughly. Taste for seasoning after the soup is chilled. Stir in cream just before serving.



Avocados Stuffed with Crabmeat Rémoulade
Serves 4
Recipe courtesy of Chef Travis Brust, Williamsburg Inn

12 ounces backfin crabmeat
1 tablespoon lemon juice
2 large ripe avocados

Garnish:
lettuce
tomato wedges
lemon wedges
black olives

Rémoulade Sauce:
1 tsp capers, finely chopped
1 tsp gherkins, finely chopped
1/2 tsp fresh tarragon, finely chopped
1 anchovy fillet, finely chopped
3/4 tsp Dijon mustard
3/4 cup mayonnaise

For the rémoulade, combine the capers, gherkins, tarragon, and anchovy fillet in a small bowl, then add the mustard and mayonnaise and mix well. Chill thoroughly until required. Pick over the crabmeat and discard bits of shell or cartilage. Gently toss crabmeat with lemon juice and fold in the Rémoulade Sauce. Peel the avocados, halve them, and remove seeds. Arrange lettuce leaves on each of 4 plates. Place an avocado half on each plate. Fill the centre with crabmeat mixture. Garnish with tomato and lemon wedges and black olives.