From its earliest days, the old stone house that will be the restored, historic centerpiece of Blackthorne Inn was a place of hospitality. Situated in a prime location along the John Mosby Highway, weary and hungry travelers along this colonial stagecoach and horseback route, once a travel and trade route for Native Americans, would surely stop here seeking sustenance and welcome. Easton Porter Group is excited to revive the Old World art of hospitality on this landmark property, and even more, to harvest culinary excellence through our partnership with local Virginia farmers and our own Blackthorne garden.

Connection to the land and honoring a sense of place is central to Easton Porter Group’s commitment to historic properties.

As we have with historically significant buildings in Charleston, and with historically agricultural land at Pippin Hill outside of Charlottesville, we

ensure that land use plans and restaurant/hotel concepts reflect the integrity of the location. Our farm and vineyards at Pippin Hill are a thriving example of our dedication to organic farming practices and sustainable practices, including planting heirloom and native varietals. All the vegetables, herbs, fruits, and eggs produced by our gardens go directly to Chef Ian Rynecki, who then transforms them into dining delights in our acclaimed Tasting Room. Pippin Hill not only plants acres of organic seasonal vegetables and fruits, there is an apiary for honey and to support robust pollination.

Chef Ian enjoys working closely with Pippin Hill’s certified chief horticulturist Diane Burns to determine what gets planted each season, influenced by flavor profiles and recipes he’d like to experiment with in the kitchen.

SUSTAINABLE AGRITOURISM and CULINARY EXCELLENCEElevating Both Farm and Table

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“It’s pretty ideal,” he says. “I get to look out the Pippin Hill kitchen window and see the chard, Japanese turnips and radishes get pulled out of the ground then brought directly to me. It doesn’t get more local than that.”

But Pippin Hill’s celebration of sustainable agritourism just begins there. Kitchen scraps from the Tasting Room kitchen feed the chickens; chicken eggs go to the kitchen for Chef’s cooking and baking; eggshells go back into the compost bin; and compost fertilizes the vegetable and flower gardens. This symbiotic loop goes full circle indeed, with our passion for the land fueling and being fueled by Chef Ian’s passion for culinary creativity, and it all feeds into our guests’ experience—enjoying fine food and wine overlooking the land that creates and sustains it. As writer, poet and farmer Wendell Berry stated, “Eating is an agricultural act,” and we both agree and celebrate that fact.

Our commitment to sustainability extends beyond the Blackthorne property to the local community, especially the area farmers and dairy operations we are proud to support.

In addition, Blackthorne Inn will hire local culinary talent and add quality jobs to the regional economy, and as we have at our other properties, we will offer culinary scholarships for team members who seek further education and training. By investing back in expanding and strengthening the local talent pool and job base, we are making an investment in future excellence.

Easton Porter Group is proud to have been recognized for culinary excellence at Pippin Hill and at Zero George Restaurant + Bar and Wild Common in Charleston, SC, by Food + Wine, Travel & Leisure, Condé Nast, Eater and numerous other media outlets. We look forward to bringing our same high level of quality and hospitality to Blackthorne Inn, so that travelers can find sustenance and hospitality, as in days of old. And neighbors and friends can find a warm ambiance and convivial gathering place, not to mention the region’s best cuisine. As a historic centerpiece along beautiful John Mosby Highway, Blackthorne Inn will once again be must-stop for exceptional food that reflects and honors the surrounding land. Featured Images: Pippin Hill Farm & Vineyards in Charlottesville, Va

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For news and updates, visit Blackthorne-Inn.com

CASSOULET with OYSTER MUSHROOMS

From the Kitchen of Easton Porter Group Corporate Executive Chef Ian RyneckiServes 6 as an entrée

INGREDIENTS 1 pound Tarbais beans, dry (or cannellini)6 ounces slab bacon, cut into ½ inch cubes1 lb boneless pork shoulder, cut into 1½ inch cubes1 lb fresh pork sausage, cut in half lengthwise1 large onion, finely diced ½ lb oyster mushrooms, cut into 2 inch pieces6 cloves2 bay leaves4 sprigs thyme4 sprigs parsleyButcher’s twine1 carrot, peeled, cut into 3 inch sections2 stalks celery, cut into 3 inch sections1-2 cloves elephant garlic1 28 oz can peeled tomatoes1 quart chicken stock, plus more as needed to rehydrate4 pieces duck confit, cleaned into large chunks, bones reserved

DIRECTIONS:To begin, cover beans with 3 quarts water and add 3 tablespoons salt. Stir to combine and let sit at room temperature overnight. Drain and rinse beans and set aside. Using a wide stainless steel pot, sear the bacon over low heat, rendering out the bacon fat, about 8 minutes. Remove from the pan. Sear pork shoulder in the same pan, cook for 5 minutes until the pork begins to brown, flip over and cook for an additional 5 minutes. Remove from the pan. Sear the sausage cut side down for about 2 minutes, flip and cook for an additional 2 minutes. Remove sausage from the pot and set aside with the remainder of the cooked meat.

Add onions and mushrooms to pot and cook for 5 minutes. Tie clove, bay leaf, thyme and parsley together using butcher's twine. Add the bundle to a pot with drained beans, carrot, celery, garlic, tomato product and chicken stock. Bring to a simmer over high heat. Reduce to low, cover pot and cook until beans are almost tender, about 45 minutes. Remove aromatics (carrots, celery, bay leaf, clove, and parsley mixture). Add bacon, pork shoulder, duck confit, and sausage to pot, stir. Transfer to a 300 degree oven and cook, uncovered, until a thin crust forms on top, about 2 hours, adding more chicken stock as needed. Continue to cook for an additional 2 hours, until a nice brown crust has formed on the top.