For a Mount Ida Farms rehearsal dinner, The Catering Outfit’s menu reflected both the season and local fare, with bacon-wrapped quail with Virginia highland malt-pepper jelly glaze, creamed leek and mascarpone Byrd Mill stone ground grits, tri-colored fingerlings with baby bell pepper and mint gremolata, haricot vert, and baby carrot sauté. Photo: Jen Fariello
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