Cuisine in the Kingdom
country club in the Commonwealth. Chef
Michael Matarazzo and his team at Farm-
ington have left a lasting impression. “Chef
Mike goes above and beyond to prepare the
most interesting, creative and thoughtful
culinary masterpieces,” she avers. He is
also a visible presence eager to welcome
golfers, members and guests and explain
the nuance of his latest offerings.
Fellenstein vividly remembers an asso-
ciation luncheon for which Matarazzo
created a full garden lined with bricks on a
table to illustrate his farm-to-table philos-
ophy. “It is to this day the most beautiful
Clockwise: Fried green tomatoes from Sweet Tea & Barley;
Eastern Shore oysters at Princess Anne; Carrot Cavatelli at
Farmington; and lobster, crab and corn wontons at River Bend.
clubhouse. Since the River Bend dining room is not
open for dinner he also started “Tuesday Takeouts,”
sundry dishes for weary workers facing Northern
Virginia’s brutal traffic travails.
Travis classifies the food as New American Cuisine,
using fusion, local foods and classical French cooking
methods to prepare foods in an appeasing presentation.
River Bend has featured a 32-ounce tomahawk steak, and
one well-known dish is a crusted rockfish. But the club’s
signature, Travis says, is its daily specials featuring fresh
and locally sourced products.
“Chef Travis is very innovative and is always looking to
put a signature twist on his dishes,” says member Carol
McGarry. “His lamb chops are done to perfection every
time and always consistent. He has turned our Wednes-
day Pasta Night into a gourmet affair, including soup,
wonderful meatballs (a bar bite favorite), gluten-free
pasta and much more! Fresh produce is a club staple
thanks in part to the vegetable garden he started on the
fringe of the golf course itself,” she says.
FARMINGTON COUNTRY CLUB, CHARLOTTESVILLE
In her travels, Kristin Fellenstein, executive director of
the Virginia Chapter of the Club Manager’s Association
of America, has visited every golf course and private
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