6 foodie day trips to ensure you live your best (and most delicious) life | DC Refined

1 / 33

read captions

Chef John MacPherson and his wife, general manager Diane MacPherson, preside over meals powered by the season with many ingredients coming from regional farmers, foragers, and fishermen. (Image: Rachel Rowland)

Chef John MacPherson and his wife, general manager Diane MacPherson, preside over meals powered by the season with many ingredients coming from regional farmers, foragers, and fishermen. (Image: Rachel Rowland)

Chef John MacPherson and his wife, general manager Diane MacPherson, preside over meals powered by the season with many ingredients coming from regional farmers, foragers, and fishermen. (Image: Greg Powers)

Chef John MacPherson and his wife, general manager Diane MacPherson, preside over meals powered by the season with many ingredients coming from regional farmers, foragers, and fishermen. (Image: Nevin Martell)

At this back-county gem in Lovettsville overlooking the Potomac River, executive chef Tarver King wows with his inventive New American fare. (Image: Courtesy The Restaurant at Patowmack Farm)

At this back-county gem in Lovettsville overlooking the Potomac River, executive chef Tarver King wows with his inventive New American fare. (Image: Courtesy The Restaurant at Patowmack Farm)

At this back-county gem in Lovettsville overlooking the Potomac River, executive chef Tarver King wows with his inventive New American fare. (Image: Courtesy The Restaurant at Patowmack Farm)

At this back-county gem in Lovettsville overlooking the Potomac River, executive chef Tarver King wows with his inventive New American fare.{ } (Image: Courtesy The Restaurant at Patowmack Farm)

As the name implies, creative preservation techniques abound – from pickles and preserves to krauts and kimchi – adding flairs and flourishes to the creative mid-Atlantic fare. (Image: Pete Albert Photography)

As the name implies, creative preservation techniques abound – from pickles and preserves to krauts and kimchi – adding flairs and flourishes to the creative mid-Atlantic fare. (Image: Landon Paddock)

As the name implies, creative preservation techniques abound – from pickles and preserves to krauts and kimchi – adding flairs and flourishes to the creative mid-Atlantic fare. (Image: Nevin Martell)

Enjoy a taste of France at the heart of the Shenandoah Valley.{ } (Image: Courtesy{ }La Table Provencale)<p></p>

Enjoy a taste of France at the heart of the Shenandoah Valley.{ } (Image: Courtesy La Table Provencale)

Enjoy a taste of France at the heart of the Shenandoah Valley.{ } (Image: Courtesy La Table Provencale)

Enjoy a taste of France at the heart of the Shenandoah Valley.{ } (Image: Courtesy La Table Provencale)

Enjoy a taste of France at the heart of the Shenandoah Valley.{ } (Image: Courtesy La Table Provencale)

Chef-owner Patrick O’Connell’s outsized personality, enduring commitment to hospitality and prodigious talent drive this charmingly appointed, Michelin three-star gourmet getaway in the Virginian greenbelt. (Image: Courtesy{ }The Inn at Little Washington)<p></p>

Chef-owner Patrick O’Connell’s outsized personality, enduring commitment to hospitality and prodigious talent drive this charmingly appointed, Michelin three-star gourmet getaway in the Virginian greenbelt. (Image: Courtesy The Inn at Little Washington)

Chef-owner Patrick O’Connell’s outsized personality, enduring commitment to hospitality and prodigious talent drive this charmingly appointed, Michelin three-star gourmet getaway in the Virginian greenbelt. (Image: Courtesy The Inn at Little Washington)

Chef-owner Patrick O’Connell’s outsized personality, enduring commitment to hospitality and prodigious talent drive this charmingly appointed, Michelin three-star gourmet getaway in the Virginian greenbelt. (Image: Courtesy The Inn at Little Washington)

Chef-owner Patrick O’Connell’s outsized personality, enduring commitment to hospitality and prodigious talent drive this charmingly appointed, Michelin three-star gourmet getaway in the Virginian greenbelt.(Image: Courtesy The Inn at Little Washington)

Chef-owner Patrick O’Connell’s outsized personality, enduring commitment to hospitality and prodigious talent drive this charmingly appointed, Michelin three-star gourmet getaway in the Virginian greenbelt.(Image: Courtesy The Inn at Little Washington)

Chef-owner Patrick O’Connell’s outsized personality, enduring commitment to hospitality and prodigious talent drive this charmingly appointed, Michelin three-star gourmet getaway in the Virginian greenbelt.(Image: Courtesy The Inn at Little Washington)

Chef-owner Patrick O’Connell’s outsized personality, enduring commitment to hospitality and prodigious talent drive this charmingly appointed, Michelin three-star gourmet getaway in the Virginian greenbelt.(Image: Courtesy The Inn at Little Washington)

Chef-owner Patrick O’Connell’s outsized personality, enduring commitment to hospitality and prodigious talent drive this charmingly appointed, Michelin three-star gourmet getaway in the Virginian greenbelt. (Image: Courtesy The Inn at Little Washington)

Chef-owner Patrick O’Connell’s outsized personality, enduring commitment to hospitality and prodigious talent drive this charmingly appointed, Michelin three-star gourmet getaway in the Virginian greenbelt. (Image: Courtesy The Inn at Little Washington)

Newly installed executive chef Jan Van Haute, who used to be the chef for the Ambassador of Belgium to the United States, is adding Belgian influence to the elegant French-focused restaurant in Middleburg. (Image: Courtesy Goodstone Inn & Restaurant)

Newly installed executive chef Jan Van Haute, who used to be the chef for the Ambassador of Belgium to the United States, is adding Belgian influence to the elegant French-focused restaurant in Middleburg. (Image: Courtesy Goodstone Inn & Restaurant)

Newly installed executive chef Jan Van Haute, who used to be the chef for the Ambassador of Belgium to the United States, is adding Belgian influence to the elegant French-focused restaurant in Middleburg. (Image: Courtesy Goodstone Inn & Restaurant)

Newly installed executive chef Jan Van Haute, who used to be the chef for the Ambassador of Belgium to the United States, is adding Belgian influence to the elegant French-focused restaurant in Middleburg. (Image: Courtesy Goodstone Inn & Restaurant)

Newly installed executive chef Jan Van Haute, who used to be the chef for the Ambassador of Belgium to the United States, is adding Belgian influence to the elegant French-focused restaurant in Middleburg. (Image: Courtesy Goodstone Inn & Restaurant)

Newly installed executive chef Jan Van Haute, who used to be the chef for the Ambassador of Belgium to the United States, is adding Belgian influence to the elegant French-focused restaurant in Middleburg. (Image: Courtesy Goodstone Inn & Restaurant)

Newly installed executive chef Jan Van Haute, who used to be the chef for the Ambassador of Belgium to the United States, is adding Belgian influence to the elegant French-focused restaurant in Middleburg. (Image: Courtesy Goodstone Inn & Restaurant)

Restart Gallery

You May Also Like These Photo Galleries

You May Also Like These Photo Galleries

FB_SHARE_API