Big things are happening for Gryffon’s Aerie in Crozet. The family farm, which raises heritage-breed cattle and hogs, provides meat to some of the poshest restaurants in D.C. The chef at one of those restaurants, David Varley of Bourbon Steak in the Four Seasons Hotel, took a Gryffon’s Aerie Tamworth hog in late June to the finale of a competition in Colorado called Grand Cochon 555, where top chefs from around the country prepare the entire animal, from nose to tail.

     Lo and behold, Varley won with his Central Virginia–raised pig—and with dishes like red curry pork shoulder, pork terrine, and chocolate cookies with lard icing. (Yep, you read that right, lard icing.)

     Ramona Huff—who runs Gryffon’s Aerie with her husband, Collins—also reveals that Gryffon’s Aerie now joins Everona Dairy as the second farm from our area with a booth at the market next to the White House. “It’s a fantastic upscale farmers’ market,” she says. “It has amazing karma.”