Thanksgiving is around the corner but many of us don’t have time to prepare the perfect turkey dinner. Fortunately, there are local restaurants that do Thanksgiving meals to-go, many of them using farm-fresh ingredients sourced from right here in Loudoun. One such restaurant is AhSo in Brambleton Plaza, the acclaimed wine-forward modern American bistro of Loudoun-native Jason Maddens. We spoke to Chef Jason about his journey, what he loves about Loudoun - and what’s on that special Thanksgiving dinner to-go menu.
Favorite place to eat in Loudoun?
Buffalo Wing Factory in Leesburg – the closest restaurant to my house. I always get the Buffalo Cobb Salad and there’s a good draft beer selection. It’s great for the kids and if I'm lucky I can get Bruster's Ice Cream for dessert right next door.
Favorite place in Loudoun for a craft beverage.
Any IPA that Bear Chase Brewing is pouring. You can't beat those views.
Best hidden gem in Loudoun?
Buford's Biscuits in downtown Leesburg. Great owners and delicious food.
What's a must-see place for an out-of-town visitor?
I have to go back to Bear Chase for this one. Get in a hike at Bears Den Overlook across the road first and then relax on the lawn with a beer.
Favorite event in Loudoun to go to?
All the farmers markets. We have the one in Brambleton on Sundays and I like to alternate between the Saturday markets in Leesburg and at One Loudoun.
AhSo Resturaunt
What's a fun fact to share about Loudoun?
When I graduated in 1999 there were only five high schools. Twenty-five years later there are 17.
Are you the sole founder/owner of AhSo?
My wife and I own it and we own the next-door Ahso Cellars wine shop independently.
Where does the unusual name come from?
An Ahso is a two-pronged tool used to open a wine bottle when the cork may be damaged. I worked at the restaurant Clarity in Reston and trained to become a sommelier. People used to bring in old bottles and I would always need an Ahso to open them. I began to associate the tool with “old, good wine.” I thought it sounded unique and interesting and I knew it would be a conversation piece.
How long have you done the Thanksgiving dinners to-go?
We've been doing them since our first Thanksgiving in 2018.
What is the dinner?
It's ordered per person, and it includes Turkey Roulade, mashed potatoes and gravy, roasted root vegetables, sweet potato casserole, green beans with crispy onions, butternut squash soup, cranberry sauce and apple crisp.
How many do you make?
Each year the number goes up a bit. Usually around 80 to 90.
You do a dine-in Christmas Eve dinner. What’s on the menu?
It’s a three-course prix fixe with a bunch of menu favorites that may include Beef Shortribs or Pork Shank Cassoulet.
Tell us about the “Seven Fishes” dinner you do.
The Thursday before Christmas – Dec. 19 this year – we do a Feast of the Seven Fishes tasting menu with wine pairings. We weave seven seafood items into a five-course menu. As an aside, I also host Seven Fishes at my house for my family on Christmas Eve. It started out very traditional Italian but as my family's tastes have evolved, I've Americanized things. Think lobster mac & cheese, crab cakes, seared tuna, linguine and clams.
What local ingredients do you use on your menu?
We grab things from farmers markets all the time and use a lot of Virginia producers for our meats.
What is your best-selling dish?
We change our menu constantly but there are favorites that always make a comeback such as our Lentil-quinoa "spaghetti & meatballs" and King of Rock n Roll dessert.
You have a dedicated following. What is unique about AhSo?
Very few local restaurants are chef-owner operated with a dynamic changing menu. We have also evolved as an “any-occasion” restaurant. We do Ramen on Mondays, Taco Tuesdays, Burger & Whiskey Wednesdays and fried chicken on Sundays. You can come in on a random Wednesday for a beer and a burger or book the Chef Counter on a Saturday for a six-course tasting menu with pairings personally prepared by me. We do it all.
What was your inspiration for AhSo?
Like most young culinary school students, my goal was to open my own restaurant. The places I worked at and the chefs I worked under gave me the pieces needed to make this a reality. I'm also lucky to have a wife and kids on board with what I do. When I opened AhSo, I was worried about reviews and accolades. These days I just want a good wholesome business that can support my family and scratch that culinary itch!
Do you have Loudoun wine or beer on the menu?
We always have several Virginia wines and Solace and Ocelot beer on draft.
What is the best meal you have ever eaten?
My wife took me to a place in Nashville, TN, for my birthday called The Catbird Seat. It's a tasting menu place run by a couple of brothers — one is the chef and the other the wine guy. That experience was the inspiration for our “Dinner at the Chef's Counter” at AhSo.
