Lucy Saunders in Purcellville, Virginia

It's a 50 mile bicycle jaunt from the Washington Monument to the terminus of the paved Washington & Old Dominion Trail in Purcellville, Virginia.

And sitting there, a few yards from the trail, is the outdoor patio of Magnolias at the Mill, a Purcellville restaurant and beer pub.

During her event-full week in the DC/VA/Baltimore area, Lucy Saunders accepted a luncheon invitation from the restaurant's Executive Chef Mark Marrocco and Manager Kim Ross.

So one afternoon, we were there at Maggie's, sipping on beer—Lucy, a Stoudt's Scarlet Lady, I, a Bell's Two-Hearted Ale—and enjoying a special tasting menu Chef Marrocco had prepared.

• Dark beer & cheese fondue
• Tempura Rockfish
• Short Ribs over white beans

The photo to the upper left is of Tempura Rockfish with capers and aioli, on a bench of house-cut fries. Now, to the right, look at the veggie zucchini version—faux Rockfish—that Chef Marrocco made for me. Very clever and very tasty!

More photos here.

I return to Magnolias—without Ms. Saunders, but with the brewing team from Clipper City— on Thursday, 22 May, for a Clipper City Beer Dinner. Mark, Kim, and I are working on the details. Details here on the Organic Beer Dinner.

Bike ride, anyone?