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Autumn's Bounty

Distinctive “Pear Pairing” of Décor and Dessert
at the Rail Stop Restaurant

The line between food and fine art is blurred as The Rail Stop restaurant in The Plains, Va., is offering an exclusive experience for the senses, a “Pear Pairing” that pleases more than just the palette.  To celebrate autumn's arrival, chef/owner Tom Kee will feature the pear in both his dessert and his décor this September.

The Chocolate Pear Tart, Kee's newest, most decadent addition to the Rail Stop fall menu, will be enhanced by the captivating paintings in Carolyn Witschonke's pear collection on display at the restaurant throughout the month of September. While the
tart is Kee's own creation inspired by the natural sweetness and distinctive flavor of this fall fruit, the artwork hails from Susan Byrne's renowned Byrne Gallery in Middleburg, VA and is part of a collaboration between the restaurant and gallery to provide Rail Stop patrons access to local artists' works. According to Kee, the “Pear Pairing” allows his clientele to experience this autumn favorite in a variety of new and different ways, lending to a truly distinctive and immensely enjoyable dining experience.

The Rail Stop is open for lunch Wednesday-Saturday from 11 a.m. to 3 p.m.; dinner Tuesday-Thursday, 5 p.m. to 9 p.m., Friday and Saturday, 5 p.m. to 9:30 p.m. and Sunday dinner, 5 p.m. to 8:30 p.m.  Brunch is served Sundays from 10 a.m. to 3 p.m. The restaurant is located at 6478 Main Street, The Plains, Va.  For more information and for reservations, please contact 540-253-5644.  The recipe follows:

Chocolate Pear Tart
Makes two tarts
 
9 1/3 oz bitter chocolate
6 oz butter
9 1/3 oz sugar
6 egg yolks
6 egg whites
3 pears peeled and poached and pureed
1 shot Grand Marnier
6-8 pears peeled, halved and thinly sliced
 
1.  Melt and cool chocolate and butter
2.  Combine sugar and egg yolks and add to chocolate
3.  Beat whites until stiff and fold into chocolate
4.  Mix pear puree and grand Marnier
5.  Line two tart pans with chocolate pastry dough and cover with thin layer of pureed pear
6.  Arrange pear slices on top of puree and cover with chocolate mixture
7.  Bake at 300 degrees for 40 minutes

Chocolate Tart Dough
9 oz cocoa powder
32 oz. all purpose flour
20 oz sugar
20 oz butter
4 whole eggs
 
1.  Combine cocoa and flour and sugar
2.  Cut butter into flour mixture until crumbly
3.  Beat eggs and cut into flour mixture
4.  Form dough into 13 oz balls. Wrap in Plastic, flatten into disks and store in freezer.
5.  This dough tends to be very soft, so roll while somewhat chilled, using a lot of flour.
6.   Pre-bake in tart pan lined with parchment and beans at 300 for 15 minutes

Edited by Dave Shultz

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