This weekend, Taste of Blue Ridge will be hosting the first ever Blue Ridge Root to Table. Six of the best local chefs will be coming together to serve you some of their best recipes spread out over a five course meal! The best part? You’ll get to meet these amazing people and learn the stories behind the hands who crafted dinner. Below, we were able to get a few questions in between Magnolias at the Mill’s featured chef, Erik Foxx-Nettnin! Enjoy.
What’s new at Magnolias?
Magnolias has tons of fall events planned for their foodie fans! Starting on September 14th, they’ll be hosting a ‘Culinary Tour of Spain’ with Sarah Walsh (who’ll have been recently returned from a wine trip tour of Spain). The night will be centered around some of the traveler’s favorite Spanish wines, accompanied by a five-course dinner mapped out by Chef Erik himself!
It was such a hit last year that it’s back again this year! Magnolias’ ‘Great Pumpkin Beer Dinner’ will be debuting some of the newest diversities of pumpkin beer, with a five-course meal as a companion. This is an incredibly exclusive event, and you will not want to miss it! Grab your friends and family and get ready for this delicious, October 19th event! (P.S. – when you sign up early, you get a gift basket of four 22oz. bottled beers that will be featured for this dinner, plus optional recipes for each dish!)
Kicking off Turkey Day will be their November 2nd ‘Portuguese Winemaker Dinner’! In collaboration with very special guest and owner of Qunita de la Rosa Winery, Sophia Bergqvist, you’ll be able to taste some of the freshest, most fabulous seafood served with wines predominately associated with the winery and Portugal.
Magnolias will start decorating for Christmas early on December 7th, where they’ll be sure to get you in Christmas spirit with their ‘Twelve Beers of Christmas Beer Dinner’! “Santa will be rolling into Purcellville with a big bag of beer for all the good little boys and girls! 12 great winter warmers with a six-course meal you will not want to miss. Don’t get left off the list!”
How are you prepping for this awesome Root to Table weekend?
“We started charcuterie made with local beef and pork, and preserved tomatoes and onions a couple of months ago for the porchetta. We visit our friend and partner Erin at Tranco farms regularly to plan our vegetable program and take full advantage of it’s overwhelming bounty. I look forward to cooking shoulder to shoulder with the chefs taking part in this cornerstone event. It really does represent what these partnerships are all about.”
Why Mangalitsa pork? How does it differ from original pork?
“The choice of Mangalitsa was an easy one, as my good friend and pig farmer Christian and Jess Hoyt of Sweet fern Farm put an incredible amount of care and love into these animals. The breed itself provides a great amount of marbling and flavor. It is a pure lineage of Hungarian pig that forages on Sweet Fern’s acorn covered parcel. They are notorious for hunting and eating rattlesnakes! I visit them twice a month. The piglets are adorable . . .for bacon seeds that is.”
What are you most looking forward to with this event?
“What I am looking forward to most is cooking. The idea of cooking with and for new people is exciting. You always learn from new experiences and people. Hillbrook is a beautiful place. The atmosphere promises to enhance every course. I very much look forward to weaving more threads into the fabric of our culinary partnership. Both by introducing chefs to local producers, and enjoying our love of cooking for people together.”
If all of this doesn’t get your taste buds tingling, then you may not actually have any. To purchase your tickets for this weekends premier event, click here!