The Trickle Down Effect
When we first started Root to Table in 2017, it was our sole intention to round up our close friends (of which happened to be several amazing chefs, business owners, and farmers) to see what Appalachian flavors we could concoct. They were a handful of passionate people who shared in that vision; they helped map out the very first ever Root to Table blueprint at Hillbrook Inn & Spa. The guests who attended were veteran foodies, well versed in the flavors and cuisine capabilities of the Shenandoah region. Those guests, alongside our initial passionate bunch, told their friends, of which told their friends. Year two of Root to Table saw an expansion to two flagship dinners. Year three has almost left the team a little stumped… What has now expanded into ten events spread out through 2019, Root to Table’s success can only be attributed to you, our passionate guests, who helped create the buzz needed to generate this kind of momentum, and maybe a little hard work from our teams, too. 😉
Thank you to everyone who has supported the Root to Table Culinary Series since that first dinner. Without your patronage, Root to Table might not have taken off the way it has. We also want to extend a huge thank you to our title sponsor for two years in a row, Schenck Foods Co., for sharing and believing in that culinary passion needed to propel the dinners forward. Lastly, a very grand thank you to the Shenandoah Valley’s number one resource – it’s farmers and chefs. Without you, there would be no story to tell.
Just like last year, we’ll be kicking off this year’s lineup with an exclusive VIP event on March 27th, 2019. This year’s host will be the new and centrally located Harpers Ferry Brewing, which recently opened its doors late last year. With a gorgeous view overlooking the Shenandoah and Potomac Rivers, the destination is sure to be a crowd pleaser. We are incredibly excited to see how the night will unfold! We are anticipating 100+ guests, including an assortment of farmers, growers, restaurant and business owners, chefs, and others passionate about food. Virginia Tourism Corporation will also attend, showing public support of the Root to Table Culinary Series created by Taste of Blue Ridge‘s founder, Nancy Craun.
The event will see all eight chefs participating in Root to Table events this year, each of which will have a table set up with a yummy hors d’oeuvre for you to snack on. Paired with Harpers Ferry Brewing’s beer, the night is sure to be a successful and prosperous time.
Official invitations went out early March. If you would like to attend, request your free invitation by sending an email with your address to email@example.com.
Chefs, Restaurants, Event Dates… Oh My!
This years participating chefs consist of Chef Marcus Repp of Lansdowne Resort and Spa, Chef Steven Ferrell of Hillbrook Inn and Spa, Chef Abby McAllister of Schenck Foods Co., Chef Jeffrey Ault of Bavarian Inn, Chef Sandy Gallagher of The Butcher Station, Chef Mike Ritenour of Massanutten Resort, Chef Marvin Swaner of George’s Food and Spirits, and Chef Erik Foxx-Nettnin of Magnolias at the Mill. All chefs will be accompanied by special guest chefs and sous-chefs, to be announced closer to dinner dates.