Hippocrates famously said, “Let food be thy medicine and medicine be thy food.” And Chef Patrick O’Connell of The Inn at Little Washington appears to take that philosophy to heart.
A few weeks ago, O’Connell received an email from Falls Church resident Ashley Brumbaugh, 42. She was hospitalized at UVA Health Haymarket Medical Center while being treated for life-threatening liver disease. A devoted foodie and seasoned traveler, Brumbaugh found herself longing for the pleasures of fine dining she once enjoyed while globe-trotting and visiting Michelin-starred restaurants.
Brumbaugh reached out to five Michelin-recognized restaurants in the region with an unusual request. Would any consider delivering a meal to her hospital room so she could enjoy a bucket-list dining experience while connected to IVs and monitors?
Only one responded.
Answering the Call
“We all wanted to do whatever we possibly could, and we busied ourselves creating a menu,” says O’Connell. “We actually got excited about what we might offer — and then had to think practically about what would transport well and what would be ideal.”
On a freezing Sunday night in the heart of winter, O’Connell quietly sent two staff members to Brumbaugh’s bedside, free of charge.
Inn staff André LeTendre and his wife, Alicia, enthusiastically volunteered to present the meticulously curated six-course meal. It included apple and rutabaga soup, Petrossian Tsar Imperial caviar, Chesapeake crab, poached Loch Etive trout and dark chocolate mousse with whipped vanilla mascarpone.
“It was really breathtaking,” Brumbaugh says. “I felt incredibly special. It was truly above and beyond.”
As course after elevated course was served, Brumbaugh relished the opportunity to discuss fine dining with LeTendre.
“A Profound Moment”
“It was a profoundly moving moment in our lives and a career highlight to have the opportunity to be of service,” he says. “The honor was truly ours.”
News of the once-in-a-lifetime experience spread quickly after Brumbaugh’s best friend of 25 years, Jodi Perry, shared photos and details on social media. Perry was present in the hospital room that evening and was overwhelmed by the generosity shown to her gravely ill friend.
“They were so selfless and gave up their Sunday to be with us,” Perry wrote online. “Chef Patrick, thank you for checking off a bucket-list item for my dear friend. There are still great people in this world.”
A Generous Spirit
Those close to O’Connell say this level of generosity is nothing new. Former Inn wine director Lindsey Fern notes that O’Connell has quietly been a good samaritan for years.
“He has done this before, often,” says Fern, now wine and spirits director at Nemacolin. “He will meet people wandering through the garden and invite them in for tea and treats simply because they are there. He strikes up conversations with people walking through town and makes sure they are fed.”
Fern also recalls that O’Connell delivered daily meals to an elderly neighbor of The Inn for four years, until her death at age 107. O’Connell confirmed the story, noting the ritual went far beyond the food itself.
“We would bring her a midday meal, and it wasn’t about dinner,” he says. “It was about the ritual, the act, the kindness and the care. There were always flowers and a surprise on the tray.”
On one occasion, a visiting three-star French chef prepared the meal and joined O’Connell in delivering it to the neighbor.
“We loved doing it,” O’Connell says.
Mission of Hospitality
Brumbaugh is now awaiting a liver transplant at a Georgetown hospital and hopes that one day she will be able to visit The Inn in person. For O’Connell, the experience underscores what he believes is the deeper mission of hospitality.
“We’re privileged to be able to bring something to someone that they truly wanted,” he says. “The fact that she asked was beautiful. Sometimes all you have to do is ask, and people are happy to fulfill your wishes.”
Feature image courtesy Jodi Perry
