Originally opened by Jane Vobe in 1772, King's Arms Tavern authentic reproduction public house serves up a transporting experience for the senses in Colonial Williamsburg. Everything is true to the time period at King’s Arms Tavern, from the fashion sported by servers to the pewter candlesticks—all adding to an air of colonial elegance.
The location, though, was actually serving Chowning's menu. Chowning’s Tavern in Williamsburg, Virginia, is a historic-style alehouse that recreates the colonial dining experience with period-appropriate food, drinks, and décor. Originally established in the 18th century by Josiah Chowning, the tavern offers hearty fare like Welsh rarebit, trenchers, and locally brewed ales. With costumed staff and candlelit ambiance, it provides an immersive glimpse into colonial tavern life.
Here's what we ordered: Crock of Cheese - (A Chowning's Tavern Original) - Fine cheese mixed up with red roasted bell peppers and chives. Served with pickles and good bread.
An Onion Pye - (The Kitchen Garden Desplay's - Dr. Lobb's, 1767) - Pare some potatoes..apples...onsons and slice them...make a good crust. Lay in a layer of potatoes, a layer of onions, a layer of apple, and a layer of eggs until you have filled your pie, strewing seasoning between each layer. Close your pie and bake it an hour and a half.
Snow Eggs - (James Hemings, Chef d' Cuisine to Thomas Jefferson, 1787-1794) Beat the whites as you do for savoy cake, till you can turn the vessel bottom upwards without their leaving it... put in two spoonfuls of powdered sugar and a little orange water... dish up your whites with custard. A little wine stirred in is a great improvement.
These were all tasty interpretations of those recipes. The first was like a pimento cheese appetizer. The second was like a pot pie. And the third was like airy meringue. Again, fairly simple flavors. But good.
Grade: A
