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George Washington Hotel and Audley Farm Host a Farm to Table Event

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George Washington Hotel and Audley Farm Host a Farm to Table Event
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Go Blue Ridge Travel

Experience the first ever Farm to Table Progressive Dinner in the Shenandoah Valley produced by Taste of Blue Ridge  

What do two local businesses totally non-relating industries have in common. Yes it is our first president of the United States – George Washington. The George Washington Grand Wyndham Hotel and the Audley Farm Estate have created a fun evening of food and beverage celebrating the Washingtonian history here in the valley. This event is the seventh event of the 2019 Root to Table Culinary Series.

“This will be our first progressive dinner for the Root to Table Culinary Series. Both Audley Farm and George’s Food and Spirits at the George Washington Hotel have been wonderful partners since the culinary series began three years ago. We are delighted to finally have a Root to Table Dinner at these two locations,” said Nancy Craun, Owner of Taste of Blue Ridge and Founder of the Root to Table Culinary Series.

Starting the meal in a home where members of the Washington family actually resided, overlooking beautiful pastures and paddocks graced with thoroughbreds, followed by being served in our elegant ballroom on China bearing the GW Crest will lend to a memorable evening for all. In keeping with an historical theme, we are so pleased to have a few of our favorite past Chef’s returning to the hotel to prepare and present a meal with an emphasis of the 18th century. – Suzi Smith, General Manager of the George Washington Hotel. 

Unique Historical Ties  

Audley Farm Root to Table

Audley Farm and The George Washington Hotel have developed a respected culinary partnership rooted in local heritage and history. Not only is Audley the premier local provider of Black Angus Beef for George’s Food and Spirits Restaurant in the hotel, but both the GW and Audley have strong ties to our founding father which makes the marriage for this Progressive Dinner even more perfect. 

Audley Farm was established in 1749 when Lord Fairfax granted a 3,000-acre estate to Colonel George William Fairfax. In 1764, George Washington’s cousin, Warner Washington, bought half of the estate from Colonel Fairfax, and from that point Audley remained in the Washington family for 138 years. The most well-known of Audley’s residents was Eleanor “Nellie” Custis Lewis, the adopted daughter of George and granddaughter of Martha Washington. Rarely open to the public, you will get the opportunity to visit the historic Audley House and learn about its past.

The George Washington Hotel as the name would suggest, has a deep history and is a major historic site in downtown Winchester. Nearly a century ago the George Washington Hotel opened its doors.

George Washington Hotel Root to Table

The hotel is located in downtown Winchester only steps away from the pedestrian mall. Their proximity to the pedestrian mall and downtown location has put them right in the middle of everything happening in town. This allows for everyone to stop into the Half-Note Lounge for a quick drink with friends or George’s Food and Spirits for a nice relaxing meal.

In 1924 The George Washington Hotel was built as one hotel in the series of “The Colonial Chain” by the American Hotel Corporation.  There were three other hotels at the time operating in the Colonial Chain. The corporation aimed to have a hotel named after every president.  The name The George Washington was given to the Winchester hotel due to the first presidents close affiliation with the city. Before he was president he was a surveyor of the Shenandoah Valley, defended Virginia against the French, directed the construction of Fort Loudoun in Winchester, and had his office right in downtown Winchester.   George Washington Hotel Root to Table

The hotel officially reopened in 2008 as The George Washington a Wyndham Historic Hotel. 

 

Journey with the Washingtons from Farm to Table 

The Root to Table Culinary Series celebrates the culture and culinary heritage of the Shenandoah Valley.  This “Journey with the Washingtons from Farm to Table” fine dining event will begin at Audley Farm with cocktails and tapas presented by Chef Sandy Gallagher.  Guests will experience a farm dating back to 1749. They will then take a short ride to the George Washington Hotel where young George Washington will greet them and a five course meal prepared by five of Taste of Blue Ridge Top Chefs has been prepared. Host Chef Patrick Evans has invited Chef Marvin Swaner, Chef Sandy Gallagher to join him that evening each offering a course. 

Chef Sandy Gallagher Root to Table

Music from the Springfield Exit , renowned local music duo.  What makes this all-star ensemble of award-winning instrumentalists unique for this event is that guitarist, David Layman, is actually a farm manager for West Oaks Farm and Linda is a “pickling” expert offering classes to many of our restaurants in the area.  

“Audley Farm’s participation in this Taste of Blue Ridge Progressive Dinner allows us to share with our community the commitment to excellence we have in our Black Angus Beef program and it enables us to team with great culinary partners such as George’s Restaurant at the George Washington Hotel.  Our customers want to know where their food is grown and sourced. An event such as this educates the consumer and helps us as farmers and business owners meet our customers, gain valuable feedback and insight needed to continue our goal of being the trusted source of exceptional beef in the Shenandoah Valley,”  Turner Kobayashi, General Manager of Audley Farm


The culinary series wraps up with two events. Both are very special since they are going to occur on farms.  

Taste of Blue Ridge Host Locations and Chefs for the final two events are:

Down on the Farm Harvest Festival – Oct. 27th 

Host – Farmer / Owner Andrew Crush

Location – Springhouse Farm, Waterford, VA

Join Farmer Andrew Crush and his family as he invites in his top chefs to participate in a Root to Table event. The view is spectacular. Andrew raises beef and pork, chicken, and yes, goat so all protein will be covered.

 

Grand Finale – The Night of Fire and Ice – Nov. 30th

Host Chef – Executive Chef, Erik Foxx-Nettnin

Location – West Oaks Farm Market, Winchester, VA     

Wrapping up the 2019 Root to Table Culinary Series, Chef Erik Foxx-Nettnin of Magnolias at the Mill is throwing a fabulous fun event inspired by the art of Virginia barbacoa. From ice carvings being cut right in front of you to your main course cooked outdoors barbacoa style on an open fire pit, the Night of Fire and Ice will feature a special brewed beer from Adroit Theory Brewing for the evening  as well as a one-off whiskey straight from Catoctin Creek Distillery. 

Inviting all of our past chefs for the season,  there will be four food stations each manned by two of our chefs to kick off the event.  A main course will be served featuring three proteins raised here in Virginia – Lamb Porchetta, Stuffed Pork, and Pit Beef.  The dinner will end with a dessert station and wonderful bluegrass music.


Thanks to Our Sponsors

Schenck FoodsStarted 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.

 

Hillbrook Lansdowne ResortLansdowne 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, historyexquisite dining and a healthy, active lifestyle, leaving inspired with a new sense of purpose and perspective.