"First, Autumn Olive Farms drops off a hog about once a week, which they have refined over the years to fit the specific high fat ratio that The Dabney team is after. Langhorne and chef de cuisine Timothy Buell break down the whole pig and discuss the family style entree they are preparing for the night, which will take hours of charring and resting a pork loin, preparing ham sausage, curing the jowl, and crisping up the pig's ears."
"Bread service prep is next, including the restaurant's famous sweet potato rolls (that have been on the menu since opening) getting a first proof with sorghum syrup before being shaped into toasted buns just before service. A grain-filled sourdough used for dishes like tartines is also prepped and made into loaves. Buell prepares a freshly delivered Chesapeake rockfish for dry aging, cutting off the scales and gutting the fish before it's aged for five to seven days in the walk-in."
The Dabney has earned national acclaim and a Michelin star for wood-fired Mid-Atlantic cuisine centered on a constantly burning hearth in D.C.'s Blagden Alley. Executive chef Jeremiah Langhorne draws inspiration from Chesapeake Bay traditions and time working with barbecue pit masters in Charleston, North Carolina. The kitchen focuses on whole-animal butchery, with weekly hog deliveries refined for high fat ratios and lengthy preparations including charring, curing, and crisping. Bread service features long-standing sweet potato rolls proofed with sorghum and a grain-filled sourdough for tartines. Seafood includes dry-aged Chesapeake rockfish. Seasonal vegetables are sourced from nearby farms, and invasive blue catfish is regularly used.
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