Tag Archives: Chadds Ford

Rabbit with Mustard and Spiced Apple Wine

For a succulent fall dinner, try this simple preparation of rabbit – the perfect balance of sweet and spice.


One rabbit, cut into pieces

Sea salt

Fresh ground pepper

1 1/2 cup apple wine

3 tablespoons whole grain mustard (Edmond Fallot is my favorite.)

1 tablespoon honey

1 tablespoon Herbes de Provence

3 tablespoons salted butter

5 cloves garlic, sliced

Salt and pepper the rabbit pieces.  Combine the wine, mustard, honey and Herbes de Provence in a bowl.  For this recipe, we used Chadds Ford Winery’s Spiced Apple wine – a gift from a friend!

Heat the butter over medium heat in a large stainless steel pan.  Our large steel round Mauviel frying pan was ideal for this recipe.  Brown the rabbit pieces on both sides.  Then, add the garlic and sauté for about 3 minutes until soft.  Pour the liquid mixture over the rabbit pieces.

Cook at 390 degrees for 40 minutes.  As an alternative to baking in an oven, we set our gas grill to the desired temperature and cooked with the grill closed.  Midway through the cooking, turn the rabbit pieces and spoon the thickening sauce over the rabbit.

Serve this tender and tasty rabbit with sautéed gnocchi and exotic mushrooms…and a Rhône.

Rabbit Mustard

Winter at Junto BYOB

Last night we enjoyed another excellent meal at Junto Restaurant and BYOB in Chadds Ford, Pennsylvania.  We first dined at Junto last spring and decided to sample the winter menu, which continues to showcase local ingredients.

Some favorites from our first visit remain on the menu.

  • “The Roots” salad of pickled kohlrabi, sunchokes, radishes and beets is a fresh and pleasing alternative to a standard green salad.
  • The wild mushrooms served in a pea consommé with Crowder peas and goat cheese toast is a light yet satisfying starter.
  • The beef cheek still melts in your mouth but it boasts some wintery accompaniments – “Sugarkraut”, currant, capers and saffron potato chips.  We enjoyed the range of tastes in this dish, from the sweet to the salty.
  • The grilled sturgeon is alder wood smoked and served with romanesco, fermented celery root (instead of wax beans) watercress and a lemon verbena emulsion.  It’s no wonder that this unique preparation is still a star on Junto’s menu.

There were also several delicious new additions.

  • The “Duck Pocket Pie” is a generous envelope of flavorful, shredded duck.  The perfect bite included some shredded ginger fermented root vegetables, onion crème fraiche and caraway.
  • The smoked chicken croquettes were an elegant version of the diner staple.  The apple snitz, green tomato jam and sorrel gravy were a perfect complement to the crunchy yet delicate rounds of chicken.
  • The simple root beer float featuring Bassett’s Philadelphia vanilla made for a homey dessert after a meal full of deep and varied flavors.

Junto Restaurant and BYOB


Junto Restaurant and BYOB is a new dining treasure in the Brandywine Valley.  Chef MacGregor Mann, who worked with Iron Chef Jose Garces, opened this cozy restaurant in Chadds Ford, Pennsylvania, in May of this year.  The menu showcases local ingredients as well as seafood from the Atlantic as far north as the Hudson River down to the Chesapeake Bay.

Last week at Sbraga’s third anniversary celebration (a fabulous seven course dinner!), some fellow foodies recommended Junto as their go-to BYOB.  This weekend, my husband, friend and I tried it for the first time, and our experience proved to be the best dinner out in this neighborhood in quite a while.  The restaurant offers a chef’s tasting; however, we decided to order from the variety of dishes on the menu.

We started with three very distinctive starters: “The Roots” salad, which was a mosaic of pickled kohlrabi, sunchokes, radishes and beets along with green chickpea hummus and goat kefir ranch sauce; the wild mushrooms served in a pea consommé with Crowder peas and goat cheese toast; and, the slow cooked beef cheek with lima beans, heirloom tomato, sorrel and saffron potato chips.  The salad was light, refreshing and colorful, while the mushrooms were savory and comforting.  The beef cheek melted in my mouth, and the fresh lima beans balanced out the dish with a crunchy texture.

For a pasta course, we decided to share the egg yolk ravioli served over crispy smoked pork, sassafras pork jus, red kale, peaches and shaved walnut.  As we cut into the ravioli, the egg yolk melted into the pork jus, creating the perfect blend of flavors.  The peach added a sweet note and made for a pleasant transition from a summer to fall menu.

Our main courses were the “Forager’s Pasta” of black garlic fettuccine, summer market vegetables, foraged herbs and tomato water emulsion; the black bass with baby fennel barigoule, pasta neck clams, grilled scallion and lovage; and, the grilled sturgeon, which was alder wood smoked with wax beans, fermented Crowder pea, watercress and a lemon verbena emulsion.  All were cooked to perfection and attractively plated.  The most striking of the main courses was the sturgeon for its mild smoky flavor and creative presentation on the alder wood board.

We could not resist a cheese plate of Farm Fromage Cloth Bound Cheddar, Tomme Delicious and Galens Good Old Gouda – all from Pennsylvania and served with raw honey, spiced walnuts and raspberry butter.

For a sweet ending, we chose the Shoofly profiteroles to keep up the Pennsylvania theme to the very end.  The chocolate molasses sauce was the ideal, not too sweet, ending to the superb meal.

The service was excellent, and, the fact that Junto is a BYOB makes the already reasonable prices even more appealing.  With an average cost of fifty dollars per person for all of the above courses, this elegant meal would be impossible to beat in the Brandywine Valley/ Delaware area.