Richmond Hill Cuisine 
From the Early Spring 2004 Issue
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There is a lightness in the mountain air and in the season's delicious delicacies on the table at the Richmond Hill Inn.



Tucked away atop a lush knoll overlooking the French Broad River and just minutes from downtown Asheville, lies an oasis of gracious hospitality and unexpected culinary excellence. Once the grand 19th-century residence of renowned congressman and ambassador Richmond Pearson, the Richmond Hill Inn is now celebrated as one of the finest classic inns of the South, recognized for its unsurpassed guest services and accommodations, and as an award-winning dining experience (including receiving Wine Spectator’s Award for Excellence). 

Spring flowers will soon be in full bloom at the Richmond Hill Inn, seen here bordering the Garden Pavilion wing, which includes guest rooms and dining.

From the moment your reservations are made, you will be treated as a VIP. The Richmond Hill staff is at your service from the get-go, not only noting your special requests but actually remembering them. Beginning when you round the curved drive onto the grounds until you make arrangements for your return visit (and you will want to return for more pampering) and head for home, you are addressed by name. Your plans will be personally confirmed, and attention to every detail of your visit – from driving directions, airport service, travel and area tour arrangements – will be handled with grace and expertise. Before you can think it, it is done for you. It’s an experience in civilized luxury and relaxed comfort that will have you, “pondering the subtleties of perfections,” to quote owner and director Dr. Jake Michel.

Croquet Cottages are designed to capture the essence of a quaint country bungalow with beadboard walls, chintz upholstery, matte lasle spreads, lofty bath towels and front porch rockers. 

But the real indulgence truly begins with dinner in Gabrielle’s, Richmond Hill’s formal restaurant in the mansion itself. Although Executive Chef Perry Hendrix seems surprisingly young, he brings a worldly sophistication to the fare. He has a sharp, well-cultivated palate for subtle flavoring, developed through his experiences in Italy and France, as well as in some of New York’s top restaurants, including Gramercy Tavern and Gotham Bar and Grill. More important is his demanding passion for using only the freshest available ingredients – he maintains his own herb garden on the grounds. If it’s not in season, you won’t find it on the menu. It’s that simple and that is what makes a meal in Gabrielle’s simply and elegantly delicious.

Chef Hendrix’s wine-pairing menu confirms his refined sensitivity, offering a progression of courses that is sure to please even the most discerning tastes. Here’s an example of what you can expect to find on his spring menu:

The Pavilion guest rooms overlook the gardens filled with spring bulbs and meandering walkways that pass a sparkling waterfall and lead up to a terrace and the mansion.

Chilled Asparagus Soup with Steamed Maine Crab, Mint and Pistachio Oil King Estate Pinot Gris, Willamette Valley, Oregon, 2000

Seared Foie Gras with Rhubarb, Pickled Spring Onions and Toasted Brioche Chateau Romieau Lacoste, Sauternes, France, 2000


Carolina Trout with Malpeque Oysters, Wild Mushrooms and Chardonnay Cream
Servin, Montee de Tonnerre Premier Cru, Chablis, 2000

Banana Tart with Cashew Shortbread
Domaine de Coyeaux, Muscat, Beaumes de Venise, France, 2000 

Chef Hendrix shares his recipes for two Richmond Hill favorites for you to try at home. His best advice is to use all fresh ingredients and suggested types to capture the subtleties of his recipes. He makes it seem easy, and perhaps part of his secret to consistent gastronomic excellence is in fact his relaxed, nonchalant approach to his art.

Seared Sea Scallops
Wild Mushroom Risotto and Parsley Oil

For Parsley Oil:

1 cup parsley
1/2 cup olive oil

Blanch parsley in heavily salted water for 15 seconds. Remove parsley to an ice water bath until chilled. Squeeze excess moisture from parsley and place in blender with the olive oil. Purée until bright green – about 2 minutes. Reserve.

For the Risotto:

3 shallots, finely chopped
3 tablespoons butter
3 tablespoons olive oil
1 cup Arborio rice (or other rice suitable for making risotto – Vialone Nano, Carnaroli, etc.)
1/2 cup white wine
4 cups warm water or vegetable stock
1/2 cup grated parmigiana reggiano
3 cups mixed wild mushrooms – cleaned, coarsely chopped and sautéed until tender with olive oil, salt, pepper, and 1 sprig of rosemary. (Hendrix uses a mixture of Hen of the Woods, Chanterelles, and Shiitake)

Sweat shallots, with a pinch of salt, in butter and olive oil until translucent. Add rice and stir until rice is evenly coated with oil and butter. Cook rice until fragrant (slightly nutty), stirring occasionally, but do not brown – about 3 minutes. Add wine and stir until wine is absorbed by the rice. Gradually add warm stock or water, stirring after each addition, until rice is creamy and yields to the tooth without feeling chalky – about 18 minutes. Remove from heat, and add parmigiana and stir until melted. Correct seasoning with salt and pepper. Add mushrooms and serve.

For Scallops:

12 large sea scallops, packed free of chemicals (dry pack)
salt, pepper
3 tablespoons olive oil

Season both sides of the scallops with salt and pepper. Heat a 12” heavy-duty sauté pan over high heat until hot. Add oil, and sear scallops until golden brown – about 2 minutes. Turn scallops and reduce heat to medium high. Cook until firm – about another minute, more depending on size.
Serve scallops over the risotto allowing 1/2 cup risotto and 3 scallops per person. Drizzle with parsley oil.

For the perfect entrée on a spring evening, enjoy pork tenderloin with a mushroom rub, apples, squash and onion, and thyme infused balsamic vinegar – Chef Hendrix selects his vinegars with the same care and sensitivity he uses to make his wine-pairing selections.

Pork tenderloin with winter vegetables 
& thyme infused Balsamic Vinegar

For Sauce:

1 cup balsamic vinegar
1 bunch thyme
pinch of salt
2 tablespoons butter

Reduce vinegar, thyme and salt until thick and syrupy and it measures 1/4 cup. Strain out thyme, and add butter, swirl through until incorporated. Reserve in warm spot.

Chef Hendrix, in his herb garden, cuts fresh
chives for his evening preparations.

For the Vegetables:

1 tablespoon olive oil
1 medium butternut squash, cut into 1/2” cubes
salt, pepper
2 apples (Granny Smith or similar cooking apple) cut into 1/2” cubes
16 pearl onions, peeled, and blanched
1 bunch thyme leaves
2 tablespoons butter

In a 10” sauté pan, heated over high heat, add olive oil, and heat until it shimmers. Sauté butternut squash (season with salt and pepper) until golden brown – about 5 minutes. Add apples and cook 2 minutes. Add pearl onions to warm through. Add thyme and butter. 
Cook until better has melted.

For Pork:

2 pork tenderloins (he uses Niman Ranch)
salt, pepper
2 oz. dried porchini mushrooms, ground in spice grinder or blender
2 tablespoons olive oil

Build fire or heat grill until evenly warm and medium hot (hold hand 2 inches from grate and count how long you can hold it there – you want a four-second fire). Season pork with salt, pepper and dried porchini powder. Coat with olive oil and place on grill. 

Grill for 10-15 minutes, turning occasionally until pork is desired doneness (he cooks his to medium). Remove from heat and let meat rest 5 minutes to allow the juices to redistribute. 
Slice and serve over vegetables, and surround with a little sauce. Garnish with thyme.

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