Last week we were invited into härth at the Hilton McLean in Tysons Corner for a special "Foodie-in-Training" dinner for B with Executive Chef Luc Dendievel, who joined harth in May of this year. Prior to harth, Chef Luc managed food & beverage operations at the Willard Intercontinental Hotel and its critically-acclaimed French bistro, Café du Parc. The recently launched fall menu and soon-to-launch Foodie-in-Training menu are Chef Luc's first at harth.
Chef Luc is a huge proponent of exposing kids to different foods early on -- and involving them in the culinary process from the start. I found out that when he takes his own children grocery shopping, he has one rule: they can pick the food -- BUT they have to choose at least one item they have never tried before. Chef Luc also makes sure preparing these new foods is a hands-on learning experience for his children. It is this philosophy that inspired his Foodie-in-Training menu, a three course menu, aimed to cultivate healthy, mini-gourmands, so sophisticated that parents will want a bite! (which I did do!)
The a la carte menu includes a selection of starters, main plates (B loved the pork and veal meatballs), desserts, even mocktails! B thought he was hot stuff while sipping on Chef Luc's fancy "no-jito". Each menu included fun facts about the ingredients such as härth's rooftop honey supply and truffle oil.
While B ordered off of the Foodie-in-Training menu, I checked out the new fall menu. I recommend the saffron steamed mussles, beet and goat cheese salad, and the NY Strip Steak! Check out the pics below from our meal :)
Special thanks to harth at Hilton McLean in Tysons Corner for inviting us in to sample the fare!
Hi! my name is Andrea and I'm a not-so-average Northern Virginia blogger, mom, and transplant from the Midwest. I host Girls Night Out events, meet ups, and write about events and my adventures in the DC area. I love to travel, brunch, and drink wine with my neighbors! I'm known to live on the wild side and order Venti iced double shots at 5pm.
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