At Long Last, Maryland’s Picturesque Winery Burnt Hill Farm Has Arrived | Eater DC

"The siblings behind Old Westminster Winery finally opened their picturesque 117-acre vineyard and farm in Montgomery County, where executive chef-partner Tae Strain channels a polyculture ethos into hyper-seasonal food and wine pairings drawn from on-site and local agriculture. The current tasting showcases the vineyard’s first wines alongside collaboration bottlings and smart, satisfying bites like sourdough slathered in herb butter and browned sesame butter with honey from the farm’s bees, chilled sweet corn soup swirled with curry oil, and refreshing eggplant hummus topped with cucumbers and crumbled queso fresco. Every detail feels intentional: ceramic plates are made with dirt from the farm, historic glass found on the property has been reborn as graceful decanters, seasonal sheep herds both reinvigorate the soil and provide fleece that’s turned into cozy entryway art, and six beehives sweeten dishes and white wines. Looking ahead, the team plans to fold in stone fruit from on-site orchards, mill their own grains for bread (a first for Maryland restaurants), and spotlight rich, fatty Mangalica pork raised on the farm, while Strain teases a 10-seat chef’s table coming in early 2026 with a wood-fueled pizza oven and Korean-American dishes (dumplings included). Weekend reservations for the tasting experience—with plenty of snacks and a short menu of extra light dishes—are available on Tock, are required to visit, and are currently booked until mid-October; the tasting room, framed by huge windows, looks out over the vines, and the steaming sourdough features local Turkey red wheat." - Emily Venezky