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Blackberry Conversation: Jeremiah Langhorne
October 19, 2021
Chef Jeremiah Langhorne visited Blackberry Farm as the guest chef for our Taste of Summer event. Moderated by writer Jennifer Justus, guests enjoyed a conversation with Chef Langhorne where he shared thoughtful insight on encouraging the next generation of food industry professionals and what he hopes to see in the future for the culinary industry.
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Guest
Jeremiah Langhorne
Chef and Co-owner of The Dabney in Washington, D.C.
Langhorne’s first foray into the restaurant world was at a small Italian restaurant in his hometown of Charlottesville, VA. Watching the restaurant’s kitchen team work on a new dish – a creative and spontaneous process – inspired Langhorne to seek out further learning opportunities. He began with an externship at the acclaimed OXO restaurant, where he learned under the classically trained English Chef John Haywood and soon became part of the kitchen staff. By the time he left, Langhorne was Executive Sous Chef.In 2009, Langhorne moved south to stage at McCrady’s under Executive Chef Sean Brock. After completing a two-month stage at Noma in Copenhagen, Denmark, Langhorne returned to McCrady’s to take over as Sous Chef. He was promoted to Chef de Cuisine in spring 2011. While at McCrady’s, Langhorne executed day-to-day restaurant operations and managed a team of more than 20 employees. He worked daily with local farmers and purveyors to craft each night’s menu from the freshest and finest products.Langhorne returned to the Mid-Atlantic in 2013 to focus his efforts on opening his own restaurant in Washington, D.C., immediately forging relationships with area farmers and purveyors. Nearly two years later, The Dabney opened in historic Blagden Alley in D.C.’s Shaw neighborhood. At The Dabney, Langhorne celebrates his Mid-Atlantic roots, focusing on modern American food with strong regional and historic influences, while incorporating his interests in farming, charcuterie, and foraging.Langhorne received the 2018 James Beard Foundation Award for Best Chef: Mid-Atlantic. The Dabney has received a Michelin star in Washington D.C.’s Michelin Guide every year since the Guide’s D.C. debut in 2016. The restaurant was also named a semi-finalist for the 2016 James Beard Foundation Award for Best New Restaurant, one of Bon Appétit magazine’s 50 Best New Restaurants of 2016, and one of Food & Wine’s 2016 Restaurants of the Year. On the horizon, Langhorne is excited to focus some attention on new concepts in Washington, D.C. in, as early as late 2021.
Host
Jennifer Justus
Food and Lifestyle Writer
Growing up with parents who worked hard outside the kitchen but not so often in it, Jennifer had her first culinary education at the local meat-and-three over plates of fried chicken and collard greens. Her formal training comes from Boston University where she created her own food writing curriculum with courses in Journalism and Gastronomy, a cultural study of food founded by Julia Child and Jacques Pepin.Jennifer is the author of Nashville Eats (Abrams, October 2015) and The Food Lovers’ Guide to Nashville (Globe Pequot Press, November 2012). She worked as food culture and lifestyles reporter at The Tennessean for six years before embarking on a freelance career that led to work in TIME, Serious Eats, Southern Living, Garden & Gun, Rolling Stone Country, The Bitter Southerner and more. Her work also has appeared in editions 5 and 6 of Cornbread Nation: the Best of Southern Food Writing.
Prior to journalism, Jennifer worked in qualitative research studying the emotional connections we make with food and entertainment. She spent hours in the kitchens of home cooks looking for the reasons behind the comfort in a pot of chili and conducted deprivation studies with teenagers across the country to understand their connections to MTV as well as their craving for a slice of pepperoni pie.
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