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Root to Table – Round Two!

From the Blog

Root to Table – Round Two!
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Blue Ridge, Culinary Trail, Events, Go Blue Ridge Travel, Shenandoah Valley, Surprising Sophistication, Where to Stay
Root to Table

The first night of our Root to Table series saw a happy turnout from the community. Surrounded in the late evening by great people, amazing chefs and their cuisine creations, the cicadas and soft sounds of glasses clinking set the background music for a well-worn night. We’re hoping to recreate that ambiance and good time for everyone in the foodie community again with our second installment of Blue Ridge Root to Table! So bring a friend and grab a seat; get ready to talk one-on-one with some of the best culinary artists in the area!

Root to Table

Jenna Sterner Photography

This second round of Root to Table sees collaboration between two chefs: Erik Foxx-Nettnin of Magnolias at the Mill and Steve Ferrell of The Hillbrook Inn and Spa. The event itself will be held at the rustic Magnolias at the Mill restaurant, located in the heart of Purcellville, Virginia, with the additional option of a stay at the beautiful Hillbrook Inn and Spa in West Virginia. Interested in what exactly will be on the menu? We thought you might be!


Course 1

Ceviche Forte – Scallop, Pulpo, Skrei, and Cuttle Fish paired with Spiced Saarte Cider

Course 2

Short smoked Black Cod, Charred Radicchio Antipasti, and Boucheron Anchovy paired with a Black Currant Cider

Course 3

Hand shucked Scallops, Linguica, charred Octopus, Langoustine, Belly Clam and spiced Kabocha Broth paired with Mulled Brandy Cider

Entrée

Speck rested Wolf Turbot, Merguez, Chili Flake, and charred Red Apple & Shallot paired with a Corcorran Knothead Cider

Dessert

Sour Apple Pate a Fruit, Pumpkin Pot au Crème, and spiced Buckwheat Crepe Cake


Jeremy Throckmorton, right | Jenna Sterner Photography

The best part about screening the menu ahead of time is realizing that all those questions you may have (‘what even exactly is Skrei?’) are the perfect learning conversational pieces to talk with these chefs about. Even better is Throx Market’s very own Jeremy Throckmorton, who will be readily available to discuss ciders on both local and international levels.

Here at Taste of Blue Ridge, we are devoted to promoting quality food products, especially when they come from our own backyards. It is our mission to tie the missing links between farmer, owners, chefs, and most importantly, you! We encourage you to come out not to just enjoy what you’ll be eating, but to truly understand where the source of nourishment stems from.


You can find all event details and purchase tickets for this November 3rd event on Tasteofblueridge.com. We can’t wait to see you there!

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