At Taste of Blue Ridge, we have a mission to bring consumers closer to the food they eat. By connecting the consumer to the chefs, farmers, and food retailers that live and breathe local sourcing, we feel it makes the bond with the food they consume more special. The Root to Table Culinary Series allows us to put the chefs and farmers at the forefront of this effort and is a personal way to meet and speak with both and to learn about their passions. We want to introduce you to the brilliant Taste of Blue Ridge chefs and their upcoming events to show why they are an integral part of this movement they have created.
If you have never experienced at Root to Table Dinner there is a distinct atmosphere and feeling that the guest and chefs exude in a room.
For those of you who have not yet attended a Root to Table event, our expanded calendar for 2019 will allow you to pick the best event for your schedule and more importantly, your taste buds. Our ultimate goal is that we want to share this series with the world and brand the Shenandoah Valley and surrounding areas as a top culinary destination. The next three events welcome two returning chefs from the series and a new partner chef to host in beautiful locations in the surrounding areas of the Shenandoah Valley.
Upcoming Events: Their locations and hosts
- Bavarian Inn Resort and Brewing Company– Executive Chef, Jeff Ault
Our European Roots to Our Appalachian Table – May 2nd
This dinner is about a “sense of place” comparing and contrasting the roots of our Inn in Europe with our location in the Shenandoah Valley. The updated dining space will provide a showcase for the similarities in seasonal ingredients as well as cooking styles.
- Lansdowne Resort and Spa– Director of Culinary and Executive Chef, Marcus Repp
An Italian Farm Dinner in Loudoun– May 31st
Come join Taste of Blue Ridge at Lansdowne Resort and Spa for an Italian inspired al fresco farm dinner. We will combine healthy local ingredients, vino, music and good vibes to kick off the summer.
- Magnolias at the Mill– Executive Chef, Erik Foxx-Nettnin
Summer Solstice and Virginia Seafood- June 23rd
Location – Walsh Family Wine at Northgate, Purcellville, VA
Virginia offers wonderful seafood that will be the centerpiece for this dinner. Executive Chef Erik Foxx-Nettnin will be hosting this dinner at a top winery in Loudoun County, VA.
These hosts will also welcome fellow Taste of Blue Ridge Top Chefs:
- Steve Ferrell (Executive Chef) – Hillbrook Inn & Spa
- Abby McAllister (Chef and Farm to Table Specialist)- Schenck Foods
- Michael Ritenour (Executive Chef) – Massanutten Resort
- Sandy Gallagher (Chef in Residence) – Audley Farm
- Marvin Swaner (Executive Chef)- The George Washington Hotel / George’s Food & Spirits
Hand Picked Guest Chefs
- Justin Cherry (Owner)- Half Crown Bakehouse (Guest Chef to Bavarian Inn)
“I’m looking forward to participate because of the Root to Table mission. I also like the theme of Jeff’s dinner, and will bring in a historical aspect to this dinner. I look forward to tying in the historical aspect of the Appalachian Wagon Train and how it ran from Pennsylvania through North Carolina and Georgia. One takeaway I hope to provide is to get people to really taste the food. This will all hopefully share my mission to provide the significance of historical foodways.”
- Daniela Williams (Owner)- Cucinamore (Guest Chef to Lansdowne Resort and Spa)
“I cannot wait to be a part of this Taste of Blue Ridge Root to Table Culinary event! Working side by side with those fantastic professionals will be a pleasure and an incredible honor for me! I will bring my Italian perspective to the table and I hope that everyone attending will enjoy. It’s going to be fun!”
- Britt Shyrene (Owner)- Chef Britt Shyrene Culinary (Guest Chef to Magnolias at the Mill)
“I believe in this mission so much. Such amazing work to get involved in! I am proud to be in a community where I am surrounded by such wonderful ingredients, and near people who care, love food, and showcase its true beauty. What an opportunity to learn and get involved in the community, while sharing knowledge and experience around a table. This is food itself as a community. Food brings us all together, it’s an opportunity to experience something beautiful. Looking forward to seeing how far we can take it, and so excited to be a part of this! Very grateful to Chef Erik for including me as his guest chef on this project!”
A Foodie Hub – Taste of Blue Ridge
Taste of Blue Ridge is the only website centered around chefs living the lifestyle of the Blue Ridge. There are now ten chefs recognized by Taste of Blue Ridge for the Brand of Excellence award, as compared to just 5 in 2017. Taste is the brand that recognizes culinary excellence here in the Northern boundaries of Virginia and West Virginia.
If you’ve been looking for sustainable cooking methods and ingredients, a community drenched in agricultural richness, or simply a fun dinner outing with friends, we invite you to experience a Root to Table Dinner this year!