At Longwood Gardens’ 1906 restaurant, the approach to garden-to-table dining is successful and efficient. Plate by plate, the garden-based restaurant uses its effervescent landscape as its foundation—not just for decoration, but for full-blown, as-local-as-it-gets flavor.
As the area’s most impressive local-focused dining establishment, 1906’s culinary program complements its surrounding 1,077 lush acres of horticultural artistry, where its chefs source and harvest ingredients on a day-to-day basis.
“Working at 1906 is as good as it gets,” revealed chef William Brown. “It’s amazing what we have at our fingertips. We can go out and harvest more herbs, if we need them, or if we are planning on serving fresh produce for lunch, it’s able to be harvested in the morning and on your plate by mid-day—all without leaving the property.”
Named as an homage to the year Pierre S. du Pont purchased the property that would become Longwood, 1906 strives to offer its visitors a remarkable, sustainable dining experience. Elaborately establishing a culinary program that hosts the same eco-conscious sensibilities as the gardens, the restaurant is very conscious of their product.
Each spring, Longwood Gardens’ farmers sit down with 1906’s culinary team to plan the on-site Idea Garden, which is maintained by professional garden students as part of the curriculum and is packed with ingredients for the restaurant. But, they take it one step further. Not only are the farmers and chefs collaborating for a gardening plan for the current seasonal menu, but then everything is composted back to the gardens (kitchen scraps, etc.) so there is no waste.
“We’re almost forced and challenged to figure out how to use things efficiently, to the fullest,” continued Brown. “For example, with ramps—which are in season, we are using the tops and the roots, and we are producing a powdered salt from the rest to put on speck. It’s exciting as a chef; working at Longwood is a good as it gets.”
Constantly aiming to bring the restaurant full circle and match Longwood’s innovation seen in gardens, meadows and woodlands, any diner can expect masterful plates bursting out of the kitchen with color and inventive construction.
On a recent lunchtime visit, we journeyed through the following remarkable tasting adventure:
Pink Orchid and Blueberry Lemonade
1906 features an impeccable bar program, one that is well curated with a mix of artisan cocktails, regional craft beers, and thoughtful red and white wines. On our breezy late April visit, we opted for two well-balanced, ultra-vibrant creations: the Ketel One Vodka, pink grapefruit and champagne-splashed Pink Orchid and the light-and-punchy Blueberry Lemonade, crafted with blueberry vodka, house lemonade and blueberry puree.
Locally Sourced Cheese Plate
Working with Lancaster and Chester Co. cheesemakers to source uber-fresh milky creations, the restaurant’s signature cheese board is a perfect illustration of the cheesemaking talent speckled throughout our region. With unforgettable selections from Farm Fromage (Misty Lovely, Monterey Blue, chevre), Wakefield Dairy (Euro-style Bouche), and more, plus the necessary accompaniments (fresh-baked French bread, wildflower honey, dried fruits), the house cheese plate will kickstart your appetite for the life-changing 1906 tasting ahead. Fun fact: the cheese boards are actually fallen Longwood trees that have been flipped into artisan boards, courtesy of Phoenixville’s Artifaqt.
Longwood Gardens Mushroom Soup
The “it” dish of 1906 with an ungodly reputation starts with a the foundation of a mushroom tea. The mushrooms which steep the soup’s broth are a mix of shiitake, crimini, porcini, and are sourced from Kennett Square—of course. The end result is an earthy, aromatic delight, one with a touch of heavy cream, crown of crispy shallots and a splash of chive oil.
Soy Glazed Skuna Bay Salmon
Shipped directly to 1906 from Skuna Bay, the incredibly fresh seafood lays poised among a rollercoaster of bright, spring flavors. From the pool of white asparagus sauce underneath the peachy hunk, to the additions of marbled potatoes, king trumpet mushrooms and subtly sweet and bitter sea beans, we’re still dreaming about the crispy-skinned fish and already plotting our next visit to get our forks on it.
Flower Pot
Now a signature of the dessert menu, the whimsical garden-inspired treat arrives on your tabletop like a makeshift terra cotta pot. The “pot” itself is sculpted out of a dreamy, airy buttercream that’s wrapped around a decadent chocolate cake. Since Will reveals that they’re all about making fresh, local food “fun,” the dessert plate’s finished with espresso cocoa soil and a sprouting mint leaves. You will need to save room for this dessert—trust us.
Guests are invited to enjoy unique experiences at 1906, too, on a day-to-day basis. Opt into the chef’s garden tasting where he’ll surprise and entice your taste buds with four, thought-provoking courses that highlight the latest ingredients coming in-house from the property’s gardens. “Each person, even if at the same table, receives an unique experience,” revealed Will.
Upcoming ticketed engagements include an evening in France with wine expert Hudson Austin, on June 20, 6 p.m., where he will guide you (and your palate) through French wine regions inspired by our Founder Pierre S. du Pont’s travels. Also be sure to save Aug. 23, 6 p.m., when Austin returns to take you on an Italian wine journey, replicating another excursion of du Pont. Full calendar of events here.
Find 1906 at Longwood at 1001 Longwood Road in Kennett Square; phone: (610) 388-5290. 1906 is part of the Longwood Gardens experience, with access to the restaurant only available to Longwood Gardens visitors. Learn more about 1906 and Longwood Gardens.
Photo credit: Nina Lea Photography
