Executive Chef at Goodstone Inn to Cook Dinner at James Beard House

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. October 14, 2008

NEW YORK, NY, July 2, 2008. Christopher Carey, executive chef at The Goodstone Inn & Estate, located in Middleburg, Virginia, has been invited by The James Beard Foundation to cook dinner at the storied James Beard House in Manhattan. The dinner will take place on Monday, August 4th, 2008, commencing at 7:00 p.m. with an elegant butler-served hors d'oeuvre and wine reception. Chef Carey's five-course dinner, featuring exceptional Virginia cuisine and fine wines, will follow beginning at 8:00 p.m. Reservations can be arranged by calling the James Beard House at 212-627-2308.

"I am so pleased to be invited to cook at the James Beard House," said Chef Carey. "It is a high honor to do so and to be a part of the pantheon of chefs who have cooked at this celebrated place."

"We are so pleased to welcome The Goodstone Inn and Chef Carey to the James Beard House this summer," stated Izabela Wojcik, director of house programming for the James Beard Foundation. "We look forward to a wonderful evening highlighting the best of Virginia cuisine and fine wines."

The James Beard House was home to the Dean of American Cookery, James Beard, from 1976 until his passing at 81 in 1985. The multifaceted Beard, who established cooking schools and published over 20 important cookbooks, many of which are still in print, left a legacy of culinary excellence and integrity to generations of home cooks and professional chefs. His name remains synonymous with American cookery.

For Chef Carey's James Beard Dinner Menu, he was inspired by the five uniquely beautiful and historic dwellings that make up The Goodstone Inn & Estate's guest accommodations. These include the elegant Carriage House, the quaint Dutch Cottage, the historic French Farm House, the stately Manor House, and the intimate Spring House. He chose to name each course accordingly, providing a "culinary tour" of the Inn.

Throughout dinner, Chef Carey will use ingredients, herbs and produce originating directly from The Goodstone Inn's organically maintained kitchen gardens and orchards. In addition to providing five-star-quality lodging, The Goodstone Inn also offers farm-to-table dining in its restaurant, Hilltoppers, ensuring the freshest and highest quality culinary experience possible for guests.

Executive Chef Christopher Carey's Dinner Menu

Featuring Exceptional Virginia Cuisine & Fine Wines

Includes

Reception Hors d'oeuvres

Chesapeake Bay soft shell Po'boy

Lamb and fennel sausage

Virginia peanut soup

Cherry tomato and Blue Ridge Dairy mozzarella "Caprese"

Smithfield ham croquette

Kluge Estate SP Rose 2004

First Course ~ The Carriage House

Poached "good morning" Goodstone farm egg

Aldie Mill grits, green tomato, house-cured bacon, summer succotash

Chrysalis Albarino 2006

Second Course ~ French Farm

Airynee's Goodstone garden greens and souffl'e "2165"

Evorona Dairy "Piedmont" cheese

Jefferson Vineyards "Reserve" Chardonnay 2006

Third Course ~ Spring House

Honey and thyme basted Fields of Athenry organic chicken

Heirloom tomatoes, quinoa tabbouleh and parsley vinaigrette

Jefferson Vineyards "Reserve" Chardonnay 2006

Fourth Course ~ The Manor House

Cedar plank cooked Fields of Athenry lamb rack

Summer pole bean ragout and lamb reduction

Barboursville Octagon 2005

Dessert Course ~ Dutch Cottage

Carter's Mountain roasted peach

Pecan sandie, peach-buttermilk ice cream, warm blackberry sauce

Veritas Kenmare

About Executive Chef Christopher Carey

Christopher Carey is executive chef for The Goodstone Inn & Estate. In this role he is responsible for overseeing all aspects of the culinary program for the luxuriously elegant inn. This includes the fine dining restaurant, Hilltoppers, an intimate new wine cellar and private dining room, and all catered affairs. Previous to his appointment at The Goodstone Inn, Carey was executive chef for The Ashby Inn of Paris, Virginia. During his tenure there, the inn was featured on an episode of television's Food Network - "Country Inns of Virginia." Additionally, he was honored as one of the "Best Chefs of Washington."

Christopher Carey has served as executive chef for Clifton - The Country Inn, a Relais & Ch^ateaux property located in Charlottesville, Virginia. In the late 1990s, Mr. Carey served as executive chef for Le Taxi Bistro Francaise in New York City and as executive sous chef for The Belmont Inn of Camden, Maine. Previous to this, Carey served in culinary positions of increasing responsibility for properties on Long Island's historic Gold Coast, including the Metropolitan Club, and in New York City, including Le Cirque.

Chef Carey is a graduate of Le Cordon Blue of Paris, France, and the French Culinary Institute in New York City. He is also a graduate of Fordham University, located in New York, with a Bachelors degree in economics.

The James Beard Foundation (www.jamesbeard.org), based in New York City, is the definitive culinary arts organization in the United States dedicated to showcasing American chefs' talents. It is named after the great American chef, Dean of American Cooking, and Father of American Gastronomy, James Beard. The Foundation and The James Beard House, where chefs from around the world showcase their talents, are situated in Manhattan in Beard's original townhouse home, located in Greenwich Village. The mission of The James Beard Foundation is to celebrate, preserve, and nurture America's culinary heritage and diversity in order to elevate the appreciation of the nation's culinary excellence.