As we drove down the winding, heavily forested driveway to the Hillbrook Inn and Spa, we got the feeling that this Friday night’s cocktails would be an event to remember. And indeed, it was. Being pronged between chefs and guests turned out to be a comfortable mixture, and there was no lack of unique people with interesting stories to tell.
It started out as a hot afternoon – a bonding point, for many. But you could easily grab cocktails from the bar inside and forget all about the late summer heat wave. Between Chinatown’s Shanghai Brow and Throx Market’s Mitchelada “beertails” (thrown into a menu of classic-style margaritas and other mixed drinks) there was something that would appeal to even the pickiest of guests.
The crickets and cicadas played well with the low volume of conversations at all of the outside tables. Guests grabbed plates of hors d’oeurves and chatted amongst themselves, meeting new friendly faces, swapping stories, and discussing the night’s menu: smoked pastrami sided with homemade sauerkraut, and a ‘Summer in Saigon’ themed lettuce wrap, complete with thin noodles on a bed of lettuce, topped with refreshing herbs and your choice of chicken or beef. It became apparent to me that with everything going on in the world today, we all have at least some common ground; one uniting source: food.
And that’s truly what this cocktails night signified. People of all different backgrounds came together to celebrate local cuisine and the hands that crafted it. We want to thank the Hillbrook Inn for being the unique destination our foodie night was set at, Chinatown’s chef and founder, Ming Chan, and Jeremy Throckmorton and Becky Tomlin of Throx Market Station. These special people, as well as all of our guests that night, helped contribute to our first ever Blue Ridge Root to Table! For that, we are forever grateful.
If you missed our first Root to Table event, don’t worry! We have another one coming soon! Stay tuned for the details.
Photography by Jenna Sterner.