The Boar’s Head is a resort with 175 newly renovated guest rooms situated on 573 acres nestled in Virginia’s Piedmont countryside (Charlottesville). It delivers world-class amenities in a setting uniquely Southern in character, charm and natural beauty. Amenities include a state-of-the-art sports club, award-winning tennis, championship golf, and a luxurious spa and children’s programs. It also has 22,000 square feet of event space, including a meeting and social pavilion. The Boar’s Head lies in close proximity to attractions such as Monticello, the Blue Ridge Mountains, and numerous wineries and breweries. The Boar’s Head is owned and operated by the University of Virginia Foundation.
The Boar’s Head has been cultivating the sustainability initiative for years which features a partnership between Boar’s Head Resort and Morven Kitchen Garden. The Morven Kitchen Garden is a one acre organic garden under cultivation at Morven Farm, a 2,900-acre property in Albemarle County, VA that was given to University of Virginia (UVA) by philanthropist John Kluge in 2001. The garden site was cultivated organically from 1989 to 1999 under the ownership of John Kluge, supplying vegetables and fruit seasonally while Mr. Kluge lived on the property.
The plot was reclaimed by a student initiative in fall 2010 and is now entering its second growing season as an educational opportunity to study food production, design sustainable agricultural technologies, and develop a better understanding of the implications of our daily food choices. The Morven Kitchen Garden was initiated by University of Virginia students, and it serves both the University and the greater Charlottesville community as a site for learning and growing. It is a living, breathing outdoor classroom that constantly evolves through the seasons. The garden is tended by Morven staff, two full-time summer student apprentices, as well as volunteers from UVA and the Charlottesville community.
Taking the farm-to-table initiative to the next level, Morven Farm produce from the Kitchen Garden finds its way to the Boar’s Head kitchen within two hours of being harvested. This cooperative program complements The Boar’s Head culinary team’s sourcing of products from local purveyors. They currently receive daily delivery of herbs and varieties of lettuces from Morven. They also bring local apples, tomatoes, squash and additional culinary delights from other area farms, orchards and granaries to the plates of their guests.
Today’s recipe comes compliments of Chef Derek Rosen. Derek joined The Boar’s Head as the restaurant chef for the Four Diamond Old Mill Room a few months back. Derek comes to The Boar’s Head by way of Atlanta, Georgia, where he held similar positions, including the chef of Restaurant Eleven at the Loews Hotel. His energy, solid foundation, and appreciation of good cuisine are a perfect match for the Old Mill Room culinary team’s drive to enhance further outstanding gastronomic experiences. Enjoy this Southern delight.
Compliments of The Boars Head
½ cup Peanut Oil
1 cup Carrots, Peeled and Diced
2 cups Onions, Peeled and Diced
1 cup Celery, Washed, Leaves Removed, Diced
4 cloves Garlic, Peeled, Minced
2 quarts Water
1-15 oz can Coconut Milk
3 cups Tomato Juice
½ cup Sweet Chili Sauce (Mae Ploy –Thailand)
2 pounds Sweet Potatoes, Peeled, Cut into Large Cubes
2 cups Peanut Butter to taste
Salt & Pepper
Heat stockpot over high heat and add peanut oil. When oil begins to smoke carefully add carrots, onions, celery and garlic. Sauté until vegetables become tender – approximately 8 minutes.
To the sautéed vegetables add the water, coconut milk, tomato juice, sweet chili sauce and cubed sweet potatoes. Bring to a boil, reduce heat and simmer until potatoes are very tender –approximately 30 minutes.
Once potatoes are tender, add peanut butter and adjust seasoning as desired.
Carefully place small quantities of the soup in a food safe blender and purée until very smooth. Strain through fine china cap and repeat this process until all the soup has been puréed.
Serving Soup: Place approximately 8 oz of soup in your favorite soup bowl or crock and garnish with chopped scallions and roasted Virginia peanuts.
Yield: 1 Gallon