The chefs had barely laid down their shotguns and shed their orange vests when Joe Henderson started in.
"Does everyone understand the value of this stream?" he asked, interrupting a few restaurant-focused conversations on the porch of his historic cabin as he gestured toward a picturesque waterway trickling nearby.
Henderson had invited more than two-dozen chefs from D.C. to his 600-acre farm and preserve near Berryville, Va., for a guided partridge hunt on an unseasonably-warm Monday before Thanksgiving. For many of them, the day was an introduction to hunting and to Randall Lineback cattle, a rare breed Henderson raises on the property, and that he sells as “ruby veal” to area restaurants.[Continue Reading]
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