Join us for Hot Grills and Cool Drinks!

Come meet chef Dave Stephens, our grill-master and original publican, for an evening of tasty grilled meats, refreshing cocktails, and tips to make all of your summer cookouts a snap. 

This will be a demonstration-style class, including a family-style dinner and cider & cocktail tasting featuring local

 Mt. Defiance ciders and spirits. Classes fill up quickly, 

so be sure to call today!

To reserve, call Hunter's Head Tavern at

 (540)592-9020 

$75.00 per person plus tax and gratuity 

Includes: demonstration class, recipe cards, samples, family-style 

3 course dinner, and alcoholic beverage tasting 

for adults over 21 years of age.

The b�arnaise sauce can be made the day before and chilled. Serve sauce at room temperature.

4 well-trimmed 8 oz. steaks, about 2" in thickness. Choose your favorite cut or the butchers at Home Farm are happy to make a recommendation.

� c. unsalted butter

small pot of boiling water

1-1/2 t. fresh lemon juice or tarragon vinegar

1 small shallot, finely chopped

1 bay leaf

6 black peppercorns

� t. sea salt or other cooking salt

pinch cayenne pepper

2-3 sprigs fresh tarragon, leaves picked and finely chopped

For b�arnaise sauce:

Melt � c. unsalted butter and keep warm. Reduce 1-1/2 t. lemon juice or tarragon vinegar with pepper, shallot, salt and bay leaf until reduced to about 1 T. Strain into a small bowl and set aside in a warm place.

Place 3 medium organic egg yolks in the top of a double boiler over hot (not in) water. Beat yolks with a wire whisk until they begin to thicken.

Beat in 1 T. boiling water. Whisk again until eggs begin to thicken. Repeat this process until 3 T. more boiling water has been added to the egg yolks. Beat in warmed lemon/vinegar reduction.

Remove double boiler from heat. Continue beating sauce while very slowly adding the melted butter and cayenne. Whisk in tarragon. Season with salt and freshly ground pepper to taste.

For steaks:

Preheat grill. Brush grill bars with a little vegetable oil. While the grill is hot, barbecue the steaks for 1-1/2 minutes per side for rare, 2-1/2 - 3 for medium-rare, or 3-5 minutes for well-done. Set the meat aside to rest a minute or two, then transfer to a serving plate. Serve with a generous ladle of sauce.