Root to Table Celebrates a Night of Fire and Ice
Wrapping up the 2019 Root to Table Culinary Series, Chef Erik Fox-Nettnin of Magnolias at the Mill is throwing a fabulous fun event inspired by the art of Virginia Barbacoa at West Oaks Farm in Winchester, VA with the Night of Fire and Ice on November 30th.
A Night of Fire and Ice will feature ice carvings being cut right in front of you and your main course cooked outdoors “barbacoa style” on an open fire pit. Chef Erik has also partnered with Adroit Theory Brewing, a local brewery that has created a specially brewed beer for the evening. Chef Erik’s restaurant Magnolias at the Mill will also feature a one-off whiskey straight from Catoctin Creek Distillery.
Taste of Blue Ridge and Chef Erik are inviting over 15 chefs who participated in the 2019 season to be a part of this special event on November 30th. These include our Top Chefs and also our guest chefs from the 2019 season. An announcement will be made on November 11th. To kick off the event, there will be four food stations each manned by two of our chefs. The main course will be served family style to feature three proteins raised here in Virginia – Lamb Porchetta, Stuffed Pork, and Pit Beef. The dinner will conclude with a dessert collaboration between four talented pastry chefs. Through the night you will be able to take in wonderful bluegrass music to add to the event’s ambiance.
“At our fire and ice event on November 30th we will be showing the passion, sourcing responsibility, friendship and technique that make us a movement. We will be representing Virginia’s bounty. The bounty of our farmers and chefs as well as its hospitality. Having this many chefs and partners working together is truly amazing. The menu has us all together cooking, teaching, and tasting shoulder to shoulder. It will be a great night and we are getting more excited by the day.” – Erik Foxx-Nettnin, Executive Chef of Magnolias at the Mill, Purcellville, Virginia.
Hosting the event is West Oaks Farm, an almost 250-year-old – 10th generational farm. Chef Erik is working closely with Farmer David to bring the best locally sourced products to this event.
“West Oaks Farm Market is excited to be partnering with Taste of Blue Ridge and many great local Chefs by hosting the Fire and Ice Dinner this November! It is a pleasure to be building strong connections and relationships with other businesses in the community” – Levi Snapp, Farm Manager of West Oaks Farm
The Night of Fire and Ice has been awarded a grant by American Evolution as a partner event for their Customs, Culture and Cuisine Festival being celebrated the entire month of November here in Virginia.
“The 2019 Commemoration, American Evolution is pleased that ‘A Night of Fire and Ice’ is part of the month-long Virginia Customs, Cultures and Cuisine Festival. This event’s focus on the history and culinary heritage of Virginia’s Blue Ridge region is a perfect fit for the festival. We invite you to ‘come home to Virginia’ to experience this one-of-a-kind event.” – Kristin Ritchey, Statewide Engagement Coordinator at American Evolution.
“2019 has been a huge year for the Root to Table Culinary Series. We have had 9 events with four selling out. We anticipate the Night of Fire and Ice will sell out as well. They have ranged from an Italian Al Fresco Dinner, a dinner at one of our Virginia wineries, a dinner on top of a mountain ridge on a farm, and now our final dinner with all of our chefs this season coming back to participate. I think one of my favorite dinners was private. It was a potluck dinner for only the chefs and farmers where we networked together and many new working relationships were generated.
I encourage you to watch our latest video where our farmers and chefs explain why we are “Root to Table” instead of farm to table.
Each event is unique and centers around the food passion of the hosts of the events. I would like to thank all of the guest chefs participating, many of whom are now joining our movement to brand the Shenandoah Valley as a culinary destination. I hope you will attend Chef Erik Foxx-Nettnin’s Night of Fire and Ice. His passion for food and his commitment to local sourcing is as real as it gets.” – Nancy Craun, owner, and founder of Taste of Blue Ridge.
This is a food experience one should not miss. Join Taste’s restaurant owners, farmers, food artisans, and of course, other passionate food friends. The view will be spectacular, the food amazing, and great bluegrass music!
A Foodie Hub – Taste of Blue Ridge
“Food in the Blue Ridge carries a sense of tradition that’s present in every dish. Here we like to call it “Root to Table”. Our foodie community lives and breathes their commitment to our roots in order to bring the best quality food to our friends and visitors,” said Nancy Craun, Owner and Founder of Taste of Blue Ridge.
Taste of Blue Ridge is the only website centered around chefs living the lifestyle the Blue Ridge offers to the chefs’ families. From just five chefs the first year to now over ten being awarded the Taste of Blue Ridge Brand of Excellence, Taste is the brand that recognizes culinary excellence here in northern boundaries of Virginia and West Virginia.
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