Chef's Corner
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Executive Chef Tim Moore brings a refined, hyper-seasonal approach to Early Mountain’s Tasting Room, nestled in Virginia's Blue Ridge foothills. His signature dish, New Frontier Bison, celebrates local collaboration and craftsmanship — blending the beauty of New Frontier Bison and Ashland Farms produce into a single, soulful expression of Virginia’s bounty.
Each ribeye is sous-vide, then ember-roasted — kissed by smoke and layered atop a silky peperonata purée and crisp fried polenta. A sauté of bell pepper and jalapeño adds brightness, while sherry vinegar and dark opal basil tie together notes of smoke, sweetness, and spice — a modern ode to rustic Virginia cooking.
With a strong commitment to the vineyard as well as a fervent expression of place, Early Mountain crafts high-quality wines and leads Virginia’s ascent as a renowned wine region. Winemaker Maya Hood White and her talented team listen to what the vine, soil, and climate tell them to craft exceptional wines that celebrate the best the land offers.
People are at the heart of everything we do. From our winemaker and the crew that tends to each vine, to our chef and our team in the tasting room, we aim to provide a best in class wine & food experience.
Chef Tim's Corner: Recipe & Wine Pairing
EMBER-ROASTED BISON RIBEYE W/ PEPERONATA, FRIED POLENTA & BASIL
INGREDIENTS
- Bison Ribeye
- Bell peppers
- Jalapeños
- Tomatoes
- Polenta
- Sherry vinegar
- Dark opal basil
INSTRUCTIONS
- Sous vide the ribeye to perfect tenderness
- Finish over hot embers for a smoky crust
- Purée peppers and tomatoes into a smooth peperonata
- Fry the polenta crisp
- Finish with a bright sauté of peppers and basil
WINE PAIRING
Chef Tim’s pairing choice, 2021 Early Mountain Vineyards RISE, is a lush, structured blend of Merlot, Cabernet Franc, Petit Verdot, and Tannat. RISE is crafted from Early Mountain’s estate and neighboring vineyards that exemplify the depth of Virginia terroir. On the nose, ripe black cherry, plum, and cedar unfold into layers of mocha and warm spice. The palate is generous yet balanced, with supple tannins that mirror the bison’s richness and a graceful acidity that lifts the dish’s smoky and herbal notes. A wine that speaks of the Blue Ridge — elegant, enduring, and grounded in place.
Special Offer for Our Members! Use code EMV10 for 10% off your first wine order from Early Mountain Vineyards.
PURCHASE THIS WINE SHOP ALL WINES
Trained under Patrick O’Connell at The Inn at Little Washington, Chef Tim Moore honed a mastery of balance, beauty, and precision. His journey through Michelin-starred kitchens and boutique farm-to-table restaurants shaped a style that marries fine-dining craftsmanship with Virginia authenticity.
At Early Mountain, Moore leads a kitchen that celebrates the land — building relationships with local purveyors, foragers, and ranchers to create menus that evolve with each season. His philosophy is simple: let the ingredients speak, and let the wine complete the story.
“Every dish is inspired by our wines and the season. Showcasing Virginia at its best — from our farmers to our winemakers — is what drives our kitchen.” - Chef Tim Moore
People are at the heart of everything we do. From our winemaker and the crew that tends to each vine, to our chef and our team in the Tasting Room, we aim to provide a best in class wine & food experience.
Website: https://www.earlymountain.com/
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