Meet the Chef
Steve Ferrell is a graduate of the Culinary Institute of America. Raised in the the small town of Brunswick, Maryland, Steve enjoys working at country inn resorts where he can enjoy cooking sophisticated dishes in a quiet, tranquil setting.
“My style has steadily changed over the years, beginning with exploring different cultures cuisine, Mexican was my first interest, then I moved into several different Asian cuisines, now I like to focus more on treating great products with respect and simplicity, I tend to lean more towards Italian cuisine because it reminds me of growing up and comfort food.”
“I love the visual beauty of the Shenandoah Valley and having farmers in my backyard. I love that we have 4 distinct season, I get tired of cooking the same things all the time, new seasons bring about new products and new cravings.”
Explore the Venue
The Hillbrook Inn and Spa offers visitors a historic, classic, and contemporary stay at their main house or one their companion properties. This year the Root to Table Annual Open Feast will take place at their Hawthorne Estate. Located a short two-mile drive from the Hillbrook Estate, the extensively restored Hawthorn House showcases the very best of historic and classic architectural elements combined with modern conveniences. Guests enjoy the expansive grounds that offer spectacular views of the surrounding farming community and apple orchards. Complete with a spa, luxury-dining restaurant, the Hillbrook Inn is ideal for those restless spirits seeking adventure and culinary art rolled into one.
OVERNIGHT ACCOMMODATIONS: Save 25%
Want the full experience? Stay the night and enjoy 25% off of your room rate – a special offer just for our event guests on August 23rd!
Featured Chefs and Menu
This Root to Table dinner will see four additional chefs who are eager to bring their talent to the table: Chef Erik Foxx-Nettnin of Magnolias at the Mill, Chef Marcus Repp of Lansdowne Resort, Chef Michael Ritenour of Massanutten Resort, and Chef Abby McAllister of Schenck Foods Co.
Russian White Sturgeon Rillette, Locksley Fromage Blanc, American Osetra Caviar, Trout Crackers, Crispy Pea Blossoms
Goucho Smore, Mole Basted Short Rib, Spicy Fresno Marshmallows, Cacao Aioli, Graham Tortilla, Nibs
Fresh shucked Virginia Oysters, Yuzu Vinaigrette, Homemade Sriracha, Miso Peach Yum Yum Sauce
Seared Scallops and Lamb Belly Bacon, Asparagus, Watercress Sauce
Zucchini Blossoms, Heritage Duck Dumplings, Confit Leg, Pepper Scallion Sauce and Crispy Skin
Hot Smoked Maine Lobster Tacos, Charred Silverqueen Pico and Local Herb Chimmichurri
Slow Smoked Peaches with Chianti Sabayon, Grilled Pound Cake and Pecan Brittle
Grilled Lamb Gyros with Whole Wheat Pita and Tzatziki
Coal Buried Vegetables
Ancient Grain and Vegetable Salad
Smoked Bread Pudding
Thanks to Our Sponsors
Started in 1928, Schenck Foods Co. has shown its ability to adapt and evolve, over and over again, while staying true to their mission. When you consider shopping for local artisanal or farm goods for your commercial or at home needs, we hope you consider Schenck Foods.
Lansdowne Resort is a premier lodging and getaway experience located in Loudoun County. A refreshing resort nearWashington, D.C., but far from city life, the luxury resort’s beautiful natural setting in Leesburg, Virginia, sprawls 476 acres along the Potomac River. While on your Virginia getaway you’ll feel deeply connected to nature, history, exquisite dining and a healthy, active lifestyle, leaving inspired with a new sense of purpose and perspective.
Jefferson County, West Virginia invites you to discover their quaint towns, steeped with history and their stunning outdoors, rich with recreational opportunities! Visitors from the DC area escape to Jefferson County to relax and get away from the hustle and bustle of the city. Just a short, one-hour trip to decompress and enjoy a romantic weekend, take in a local festival or explore the outdoors will rejuvenate your soul.