Meal Of A Lifetime (My Dishes)

My girlfriend and I ate at Town House a few months ago and we still talk about it like it was a dream, almost like an out-of-body experience. It's located in Chilhowie, VA. I know what you're thinking, where the hell is that? The only answer I can give is that it's about 10 minutes south of Marion, VA. Now I know that isn't much help at all but just google map it....

There menu is one page with three different columns describing their a la carte, 4 course and 10 course tasting menus. After much deliberation we decided to go the less-greedy route with the 4 course which had a choice of two items for each course, I chose all the top courses and my girlfriend all the bottom so that we could try as much as we could. These are my courses and I apologize ahead of time for the pictures, they were taken with my camera phone.

The amuse to start our meal was whipped eggs, trout roe, birch syrup and nutmeg. The whipped eggs were incredibly light, the trout roe was fresh and very salty but was cut by the birch syrup which was sweet and rich in flavor. The nutmeg made the dish complete and added a great amount of fragrance.

'Cranberry Beans & Roasted Ham' with cantaloupe, chilled bouillon, the end of summer foliage. This course was my least favorite of the night but that is not to say it wasn't great. The dish had amazing texture with the surprise oysters lending and nice brininess. The end of summer foliage were incredibly versatile, all the different greens and flowers brought a really nice fresh note to this dish

Second course was 'Peekytoe Crab in Brown Butter & Lime' with various onions, shellfish, banana, curry, lobster mushroom. To me this dish epitomized the restaurants food concept. With each dish the Chefs at Town House are trying to bring together flavors and textures that you have never experienced before. This was my favorite dish (from my menu items) of the night. There was so much going on in this dish that it would take me a few pages to describe it however all the flavors and textures work so well together it was amazing. The yellow curry and brown butter were perfect condiments to bring together the several different preparations of onions and the lobster mushrooms and crab. If I hadn't been wearing a tie I would have licked this plate clean.

How can abalone and foie gras be bad? Answer: It can't. You can tell much from this picture either but the whole dish title and all is 'Monterey Bay Abalone & Chicken Confit' with the seaweed it feeds upon, farro, foie gras, kimchi. This dish was delicious, with the foie gras and abalone together in the bottom of the bowl in almost a terrine. I did not get much kimchi flavor or farro in this dish and think it could have been left out because the abalone, foie gras and seaweed were enough to make this dish really great.

My final course cannot be accurately described as a dessert. 'Powdered Chocolates" with steamed yuzu sponge, bergamot & an aromatic "salad" of hers was the description. My picture and description of this dish cannot do it justice. This was the absolute perfect end to the meal. With the powdered chocolate sprinkled on top of chocolate ice creams, the yuzu causing a taste bud frenzy and refreshing brake from the herbs my mouth senses didn't know what to do with themselves. This final course was so incredibly satisfying and different, I wish that I could have it again and very soon.

With the Town House personal sommelier perfectly accompanying our meal with a versatile wine, and courses being brought out swiftly by extremely friendly staff this meal was one of the best that I have had in my lifetime. Each dish was new, surprising and delicious. John and Karen Shields are pushing boundaries with their flavors, textures, and techniques