Historic Preservation in Fauquier – The Blackthorne Inn

Historic

PRESERVATION

IN FAUQUIER COUNTY

Northern Virginia’s rural beauty is matched only by its rich history. This combination—sites worthy of historical preservation tucked within a protected and preserved landscape—makes the region a desirable place to live, work and visit.

Exciting progress is being made behind the scenes as plans are refined for reinvigorating the historic Blackthorne Inn. Easton Porter Group, the small, family-owned hospitality enterprise that now owns the property, is excited to begin restoring the inn and enhancing the surrounding grounds back to a well-maintained property befitting beautiful Fauquier County.

“We are excited to return this circa 1760s building back to its original glory,” Dean Porter Andrews of Easton Porter Group said. Currently, the property is in disrepair. The historic integrity of the original two-story stone dwelling has been compromised with various 20th century ad-hoc additions over the years. Design plans include restoring the stone dwelling originally known as Greystone House, including removing modern additions that are not representative of its period architecture. The dwelling is situated on property that was the site of considerable fighting during the Civil War - territory that Colonel John S. Mosby would have traversed while making his famous raids. At one point, Union soldiers stored horses behind the property until Confederate troops drove them away.

When the former owners purchased the property in 1970, the front door still bore scars where Yankee soldiers had kicked it in. Since 1986, the property has served as a bed and breakfast known as the 1763 Inn and Restaurant. The O’Connor family purchased the 1763 Inn in April 2007 and renamed it “The Blackthorne Inn,”

Article and photographs courtesy of Easton Porter Group

which included a popular tavern and restaurant in one of the 20th century additions to the structure.

Easton Porter Group’s track record in historic preservation is well known in the city that set the benchmark for historic preservation—Charleston, SC. Zero George Street Hotel and Cannon Green are just two examples of their Charleston projects that have received accolades from design and preservation groups.

In a 2013 Fauquier County preservation strategy document, officials noted that “Preserving and protecting heritage resources represents both Smart Growth and Sustainability—two important principles that support a healthy and viable community.” Easton Porter Group applauds such thinking, as their plans for the property fully align with these goals. Their investment in the Blackthorne Inn ensures this significant, historic and rural site will be not only preserved and protected, but will also be enhanced (in addition to the historic preservation of existing structures, land easements are part of the plan), and this investment will keep it from eventually succumbing to a suburban residential subdivision.

By investing in the historic preservation of Blackthorne Inn’s buildings and grounds and by augmenting the existing structures with sensitively designed, low-impact cabins tucked within the wooded grounds, Easton Porter Group is excited to be supporting the stated goals of Fauquier County’s preservation plan. Their brand hallmark is preserving historic properties in a way that honors and enhances their surroundings. From repointing all of the stonework to restoring all original windows and glazing, they insist on the highest quality craftsmanship using local artisans as much as possible. Easton Porter Group’s design standards reflect a quiet, subdued luxury that honors the authenticity and integrity of local environs and aesthetics. The inherent beauty of the Upperville region is what makes Blackthorne so attractive, and therefore any enhancement to the property must first and foremost honor the existing landscape. This opportunity ensures that the land on which Blackthorne now sits, land that was deeded to George Washington in 1775, will be preserved and protected as a cultural heritage site for future generations to enjoy.

Cured Carrots & Turnips with Charred Herb Vinaigrette

Cured Carrots

INGREDIENTS

1 tablespoon salt 11/2 tablespoons sugar 1 teaspoon extra virgin olive oil 1 teaspoon merguez spice 1 lb carrots, scrubbed & cleaned 1 lb turnips or radish, quartered

METHOD

Toss carrots and turnips (or radishes) with salt, sugar, olive oil, and merguez spice. Cure overnight in a freezer bag. Remove carrots from bag and drain of excess liquid. Toss with olive oil and roast on parchment in a 400-degree oven until lightly colored and tender.

Garnish with charred herb vinaigrette.

Charred Herb Vinaigrette

INGREDIENTS

½ bunch cilantro ½ bunch parsley 1 tablespoon honey ½ shallot, small diced 2 tablespoon golden balsamic vinegar 6 tablespoon blended oil + 2 tablespoon for tossing herbs 1 tablespoon white wine 1 tablespoon rice wine vinegar

METHOD

Toss cilantro and parsley in a small mixing bowl with 2 tablespoons of blended oil and white wine/rice vinegar mixture. Grill over high heat for 30 seconds, remove from grill. In a blender, add cilantro, parsley, honey, shallot, and vinegar. Turn on the blender while slowly adding oil. Season with a pinch of salt and pepper.

Recipe by Ian Rynecki, Corporate Executive Chef for Easton Porter Group

Spiced Carrot Cake

Makes 12 individual sized cakes

INGREDIENTS

Carrot Cakes

1 1/2 cups sugar 3 eggs 1 cup vegetable oil ¼ teaspoon salt 1 cup all purpose flour 1/2 tablespoon baking soda 1/2 tablespoon cinnamon ¼ teaspoon allspice ¼ teaspoon nutmeg 1/2 lb carrots, peeled & shredded

Toffee Sauce 3/4 dark brown sugar 2 tablespoons dark corn syrup 6 tablespoons butter 1/2 cup heavy cream

METHOD

Preheat oven to 235°, then begin by whisking sugar and eggs together for 5 minutes, combining slowly until egg and sugar mixture begins to take on a ribbon-like quality. Combine dry ingredients and add to above mixture, making sure to scrape the bowl to combine everything.

Add in shredded carrot, mix until combined.

Pour batter ¾ of the way up in muffin tins, bake at 325° for 15-18 minutes, until done. Cakes are done when a toothpick comes out clean.

TO MAKE TOFFEE SAUCE:

Bring brown sugar, dark corn syrup, butter, and heavy cream to a boil, then allow sauce to cool. While cakes are cooling, carefully spoon ½ oz of the sauce onto each cake. After 30 minutes, spoon another ½ oz of sauce onto cakes. Serve with vanilla gelato and candied nuts.

Recipe by Ian Rynecki, Corporate Executive Chef for Easton Porter Group