Announcing Fall Harvest Dinner at Magnolias

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Announcing Fall Harvest Dinner at Magnolias
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Blue Ridge, Culinary Trail, Events
Meet the chefs

Join us this fall harvest season at Magnolias at the Mill!

This is a dinner representing the existing roots of regional foods and methods with the roots of each we are creating today. Each course has a fundamentally sound ode to the beginning of a staple, paired with our interpretation presently.

Date  November 3, 2018
Time  6 pm with dinner at 7 pm
Location  Magnolias at the Mill,
198 N. 21st Street, Purcellville, Virginia 20132,
Phone  540-338-9800

Displaying History Through Cuisine

Fall Harvest dinner historical farm sketch

Tobacco farm sketch, 1800s

The Shenandoah Valley’s mountainous heritage is rooted deep in small farms and small, local businesses. Over the 400 years since it was settled, Northern Virginia’s food region has managed to stay true to its heritage while also evolving into the culinary hot spot it is today. Many chefs, tired and overworked, have left the bustling metropolis of D.C. and traded it in for something a little more restorative – the Shenandoah Valley. With it’s fresh air, mountain-trimmed skies, gorgeous foliage and resources, many are starting to see our Valley for the fertile gem that it truly is.

Virginia’s food history is a long and sometimes even troubled one. Indentured servants and slaves worked many of the farms in the 1800s, of which peanuts and tobacco were the most common crop. Over the years, Virginia has established accreditation with ham, strawberries, seafood, and wine, all staples in the culinary industry.

When you join us at Magnolias at the Mill this November 3rd, Virginia’s history will be displayed on six different plates throughout the night. Each course will feature a menu item cooked two ways: one historically prepared and one cooked the modern way.

Menudivider | fall harvest dinner

First Course

Coal and Collard Roasted Hen Egg, Sweet Pickled Okra, Crispy Pig ear

Deviled Perfect Duck Egg, Confit, Chive Relish, Bacon Powder

Second Course

Chesapeake Blue Catfish, Iron Pot Okra and Bean Stew, Ash Lemon and Spicy Tomato Butter, Crisp Oyster

Blackened Blue Catfish and Crab Terrine, Shrimp Beurre Blanc, Okra Rellenos, Crisp Oyster


Third Course

Crispy Chicken and Apple Spatchcock, Larded Johnny Cake, Catch Gravy, Charred Onion

Heirloom Chicken and Preserved Peach Ballotine, Hickory Maple and Sage Jus, Celery & Turnip Hash


Fourth Course

Cured and Salted Chopped Quarter, Spicy Mop, Hot Ash Yams, Bone Gravy, Pot Greens

Copa & Speck Tacos, Hot and Sweet Garden Slaw, Virginia Red Corn Tortillas, Refried Virginia Peanuts, Yam Gaufrettes

Fifth Course

Sassafras Smoked and Burried Venison, Sugar and Hickory Vinegar Peppers, Hearth charred Squashes

Sticky Pepper Mop Perfect Saddle Au Poivre, Celery and Rutabaga Gratin, Bone Marrows, Charred Grapes, Bordelaise

Sixth Course

Apple Tansey Brandy Poached Apple, Local Egg and

Cream Custard, Brewers Crumble, Salted Brandy Caramel

     A six course dinner with the option to pair wine, beers, and spirits with each course.

Chef Erik Farmer Andrew Fall Harvest Dinner

Left: Farmer Andrew Crush | Right: Chef Erik Foxx-Nettnin

Chef Erik Foxx-Nettnin of Magnolias at the Mill welcomes 4 top chefs here in Virginia and West Virginia to collaborate and share their passions for food. Guest chefs Marcus Repp of Lansdowne Resort and Spa, Damien Hinck of Hollywood Casino‘s Final Cut restaurant, Abby McAllister, Schenck Foods Co. specialist and pastry chef, and Steven Ferrell of the Hillbrook Inn‘s Redbook Restaurant, are looking forward to another wonderful collaboration together!

“To me, the coolest part of this dinner was the way the menu sort of developed itself. Initially I had done a lot of research and reading which was Michael Twitty’s work. The theme was intended to be the evolution of Virginia barbecue, but that just didn’t feel complete. Each course shows a leap in evolution from very close representations of authentic farm hand cooking and present day interpretations with a lot of the same ingredients. Virginia is such a diverse agricultural state, and it always has been. Our state has everything anybody could want, and we intend to show that in each course.” — Chef Erik Foxx-Nettnin, Executive Chef, Magnolias at the Mill.

“I think it is very important in business, particularly in the restaurant business, to stay connected to where you are. This goes beyond buying your vegetables and meats locally and serving local wines at your bar. I mean a true sense of community where you recognize that everyone you come in contact with from your guests, your employees, and even the delivery driver at the back door are also your neighbors and your friends.” — Shawn Malone, Manager, Magnolias at the Mill

Root to Table logoJoin the Taste of Blue Ridge community to celebrate life & food with chefs from leading restaurants in Virginia and West Virginia. We prioritize relationships with local farmers and community partners to collectively bring our patrons the freshest ingredients available. Learn more about our Root to Table Culinary Series and our mission.

You can grab your tickets here.