Root to Table features the best of Virginia Seafood
Did you know that Virginia ranks number 3 in oyster production and number 1 in hard shell clams?
“I am thrilled that Chef Erik and our Top Chefs will be working with Virginia’s seafood industry. Born and raised in Winchester, Virginia, I have always known that Virginia was a great agricultural state but when I use the term agriculture, I am thinking the Shenandoah Valley’s cattle and pork farms and orchards and produce. I am not thinking seafood. An example would be rock fish, I always think Maryland because they have done a better job of promoting their crab and rock fish industries.”
– Nancy Craun, Founder of Taste of Blue Ridge’s Root to Table Culinary Series
This event is special for three reasons:
- Longest Day of the year with the kick off of the summer season
- Recognizing Erik’s winery friends by hosting the event at a Virginian winery
- Salute to the state of Virginia as a national seafood capital
Taste of Blue Ridge and Magnolias at the Mill invite you to experience the culinary mastery of Chef Erik Foxx-Nettnin and Taste of Blue Ridge Top Chefs. This will be a unique event dedicated to two Virginia products – wine and seafood. Chef Erik has selected one of Loudoun County’s great vineyards, Walsh Family Wine, to be the location for his June Root to Table culinary event. Stepping away from his restaurant and moving his Summer event to a vineyard location, Chef Erik plans to showcase his culinary skills as a thank you to his winery friends here in Loudoun County.
“The event is going to feature all the best of Virginia to include scallops, oysters, clams, crab cakes, and rockfish. Each of my guest chefs will have a station and then our main course and dessert will be served family style. This event is for seafood lovers only!”
– Chef Erik, Magnolias at the Mill
“We’re very proud of the way we’ve helped the locally sourced food movement become a reality for our chefs and restaurant customers. While consumers have been calling for locally sourced ingredients for some time now, it’s been difficult and time-consuming for food establishments to do the research and identify dependable, quality resources. Baldor’s Local Pledge program does all that heavy-lifting for them, supplying them locally sourced options when they’re available and really making local sourcing a viable option for them.”
– Bill Hodge, General Manager, Baldor DC
In a conversation with Congressional Seafood on the hottest seafood food trends, Tim Sughrue, Vice President has only three words “Raw. Shucked. Oysters.”
“The chefs are the people who create the demand that drives the seafood industry.”
Perhaps the biggest surprise is the presence that the state of Virginia has nationally as a seafood provider. Ranking in the top 3 producers of oysters and first in hard shell clams, Virginia knows a thing or two about supplying fresh seafood. Chef Erik will also be featuring some of the leading fish catches from the Chesapeake Bay and James River.
For Winchester residents, Walsh Family Wine’s Tasting Room is about 35 minutes from Winchester. A beautiful, easy drive over the mountain, this is a great event to attend with friends. Get a group together and book your tickets today! The Root to Table Series sells out since we limit attendance in order to have the rustic simplicity of a farm dinner with great conversation.
Joining Chef Erik will be four Taste of Blue Ridge top chefs:
Executive Chef- Steve Ferrell, Hillbrook Inn
Executive Chef- Marvin Swaner
Executive Chef- Marcus Repp, Lansdowne Resort and Spa
Chef Erik also welcomes his hand picked guest chef to join in the experience, Britt Shyrene (Owner of Britt Shyrene Culinary). Chef Brit is a former Executive Chef at O’Faolain’s Irish Restaurant and Pub. She worked for a Michelin starred chef at Bowery Coastal in West Palm Beach, Florida as well as a destination restaurant in Fairmount, Indiana with Chef Kevin Grider using all locally sourced ingredients. She is currently freelancing for special events working toward opening her own restaurant in the next few years.
“I believe in this Root to Table mission so much. Such amazing work to get involved in! Proud to be in a community where I am surrounded by such wonderful ingredients, and near people who care, love food, and showcase its true beauty. What an opportunity to learn and get involved in the community, while sharing knowledge and experience around a table. This is food itself as a community. Food brings us all together, it’s an opportunity to experience something beautiful. Looking forward to seeing how far we can take it, and so excited to be a part of this! Very grateful to Chef Erik for including me as his guest chef on this project!”
– Chef Britt Shyrene, O’Faolain’s Irish Restaurant and Pub
A Foodie Hub – Taste of Blue Ridge
“Food in the Blue Ridge carries a sense of tradition that’s present in every dish. Here we like to call it “Root to Table”. Our foodie community lives and breathes their commitment to our roots in order to bring the best quality food to our friends and visitors. Come and enjoy great conversation with other friends who just love a great meal.”
– Nancy Craun, Owner and Founder of Taste of Blue Ridge
We hope to see you at this upcoming Root to Table dinner on June 23rd! You can grab your tickets here!