Day-Off Eats: Local Chefs Share Downtime Cravings

Written by Kaitlin Hill | Photos by Shannon Ayres

More than sweeping pastoral views, blockbuster equestrian events, and small town charm, Hunt Country has become a destination for food lovers and culinary talent alike. With a roster of seasoned chefs and rising stars using locally-sourced ingredients, the dining options in Hunt Country are as endless as they are exciting, and the product of passion and hard work. 

In an industry that seemingly never sleeps, however, creating memorable menus and exceptional guest experiences can be grueling, and certainly deserving of a relaxing day off that is as restful as it is nourishing. But after long hours in the kitchen, what do chefs cook when they don’t have to?

Three local chefs shared their thoughts on what they crave when they don’t have to clock in, and unsurprisingly, common themes were fresh, simple, and classic. 

Carlos Leon, Head Chef at The Ashby Inn

Chef Leon brought his culinary talents to the U.S. in 2011 when he arrived here from Guatemala. He initially started as a line cook in Palio Ristorante Italiano in Leesburg, VA, before being promoted to executive chef in 2015. In 2020, he moved to The Conch in Leesburg as an executive sous chef before joining The Ashby Inn in March 2024.

His day-off craving is Beef Royale. He says, “Normally on my day off, I like to eat homemade food, but if I have to prepare something that I really like it will be the Beef Royale.” He expands, “[It] is a filet mignon topped with seared foie gras and black truffles, served with a goat-cheese-infused potato puree and black truffle, red wine sauce, and seasonal vegetables.” 

When asked why he gravitates toward the dish, Leon shares, “I believe that the Beef Royale is a classic dish with enough depth in flavors and also uses different techniques of cuisine.” He adds, “I don’t see this dish in any restaurant. I tried it for the first time a few years ago in a former job, and I fell in love with it.” 

While it sounds fancy, don’t be intimidated. Leon claims, “This is something that I make at home, [and] the recipe is very easy to execute.” 

For those interested in flexing their culinary skills, Leon included his recipe below: 

Ingredients:

• 6 to 8 ounces of filet mignon
  
• 3 ounces of foie gras
  
• 8 medium Yukon gold potatoes
  
• Garlic confit, to taste (optional)
  
• 10 ounces of goat cheese
  
• 2 tablespoons of shallots, minced
  
• 6 cloves of garlic
  
• 2 sprigs of thyme
  
• 2 sprigs of rosemary
  
• ½ cup of beef stock
  
• ½ cup of red wine
  
• Black truffles (optional but highly recommended)
  
• Salt and pepper, to taste

To prepare the beef, season the filet mignon with salt and pepper and cook to the temperature of your preference. 

Then, portion the foie gras to a 3-ounce piece. Score it and season with salt before searing it in a hot pan.

For the potato puree, cover the potatoes in salt, pepper, and oil, place them on a tray, and put them in an oven preheated to 350 F. Bake the potatoes until they are soft. When they’re ready, peel them and place in a bowl with salt, garlic confit (if using), and goat cheese. Use a hand blender or place everything into a regular blender until they are silky smooth.

To make the red wine sauce, add olive oil and a dash of butter, minced shallot, and garlic to the pan you cooked the filet in. Cook them until they are very soft. After that, add the thyme, rosemary, and beef stock and let it cook for 20 minutes uncovered so it will start reducing and the flavors combine. After 20 minutes, add the red wine and the truffles and let it reduce until it becomes a sauce.

Amanda Luhowiak, Owner of The Whole Ox 

Recently featured on Food Network’s “Guy’s Grocery Games” and known for the region’s best burger, Amanda Luhowiak’s choice for day-off eating is often inspired by the seasons. She shares, “It is summer and the tomatoes are sweet and delicious, so to prepare at home something quick and delicious, you could find me enjoying a BLT.” She continues, “A BLT is quick, easy, and delicious. Local heirloom tomatoes, The Whole Ox housemade bacon, local lettuce, and fresh baked bread from Lyon Bakery — it is super nice to have something that reminds me of childhood in the summertime and that is prepared with little time and energy.” 

Throughout the year, she gravitates toward her wood-fired oven for meals made at home. She says, “Any time of the year, on my day off my absolute favorite is firing up the outdoor oven with my husband Derek and cooking seasonal veggies, local meats, seafood, and even a pizza or two in the wood-fired oven.” She adds, “It is about the day of cooking, eating, and drinking with family and friends. To heat up the wood-fired oven and hang out next to it all day long sharing food and wine, good company, stories, all while making new memories is a perfect day off for me.” 

Quality ingredients play an important role, too. “When you start with very good, quality products that farmers and producers put all of their love and positive energy into growing and making, you really only need the least amount of manipulation so you can taste and fully enjoy all of the flavors of dry-aged beef, heritage pork, local heirloom tomatoes, etc.”

She concludes, “I feel very blessed to live and work in the middle of the beautiful Piedmont Virginia countryside full of awesome growers, farmers, and producers. It makes me super happy to be able to enjoy all of this bounty at home with my husband, Derek, my spoiled Bouvier des Flandres doggie, Izzy Butcher Dog, and friends and family.”

Jarad Slipp, Owner of Tremolo Bar and Knead Wine

Food enthusiasts flock to Middleburg for Jarad Slipp’s small plates at Tremolo and creative pizzas at Knead Wine, which recently opened a second location in Purcellville. For the Culinary Institute of America-trained Slipp, however, “I rarely eat my own food in my restaurants, although with three pizza places I will occasionally take a pizza home if it’s late and I don’t feel like cooking.” 

When he isn’t grabbing pizza to go, he says, “I find myself gravitating toward things that I don’t normally cook on a daily basis. Right now that means I’m cooking a lot of Mexican, South American, and Asian dishes.” 

He adds, “It’s all about quick, easy, and tasty.” 

With that in mind, he shared his recipe for homemade Chorizo Tacos.

Ingredients: 

• 1 pound of ground pork
• 3 ancho chiles
• 6 cloves of garlic
• 1 ½ tablespoons of smoked paprika
• ½ tablespoon of salt
• ½ teaspoon of pepper
• 1 cup of masa harina
• ¾ cup of warm water
• ¼ teaspoon of salt

To make the pork, dry toast the chiles in a hot cast-iron pan (and keep the pan hot for the tortillas). Add them to a blender. Pour ¼ cup of boiling water over the top and add garlic and spices. Let that sit for about 10 minutes, then puree and mix into the pork. Cook it.

To make the tortillas, mix the masa harina, warm water, and salt and let it sit for 5 minutes. Portion the dough into the size of golf balls and press with either a tortilla press, rolling pin, or a pot. (A cut ziplock bag will help to keep from sticking.) Cook each side for 1 minute in that same hot, dry cast-iron pan used to toast the chiles.  

To assemble, add whatever you want: hot sauce, avocado, cilantro, onions, sour cream/crema, etc.

For final thoughts on day-off eats, Slipp says, “Look, if you’re an accountant, do you really want to sit down with your calculator for a few hours on your day off? Thanksgiving is my favorite day of the year, but unless I’m entertaining and going all out, cooking should be quick and easy, as I have plenty of other items on my to-do list. Even if the restaurants are closed, it’s still rarely a day off for me.” ML