Blue Ridge dining adventures for “foodies” make great dates. Take a journey for a taste of the Blue Ridge with local food and regional chefs.
Blue Ridge Dining Adventures
What better way to preview wedding venues and sample great food than a “Root to Table” dining event. Orchestrated by Taste of Blue Ridge, the dinners started as a way for farmers and chefs to express their passion for sustainability in cultivation and cooking.
Delicious menus are designed with locally sourced and sustainable food raised in the Shenandoah Valley. Area food artisans are also showcased with their creations. And unlike most “farm to table” dinners, Root to Table events also focus on Appalachian history, culture, and community.
Root to Table Series and Blue Ridge Dining Adventures
Because of cooler temperatures and the beautiful fall foliage, late summer through fall is a wonderful time for romantic Blue Ridge dinners. Savor a dining experience with one of these events.
Open Air Feast – August 23
Head over to West Virginia and the Open Air Feast at Hawthorne Estate in Summit Point. Hillbrook Inn‘s Carissa and Chris Zanella are your hosts. The menu features local ingredients from farmers who provide to the inn’s Redbook Restaurant.
Coupled with family style dining under the stars, Hillbrook Executive Chef Steve Ferrell will lead an all star lineup of culinary specialists. Enjoy cocktails with the chefs while learning about the land from area farmers.
Progressive Dinner – September 13
The inaugural Root to Table Progressive Dinner combines a love of food as well as a fascinating history lesson. Featured stops are the George Washington Hotel in Winchester and Audley Farm. Guests gather at the hotel and then board a bus to the farm. Here you’ll meet Chef Sandy Gallagher of The Butcher Station. Enjoy cocktails and tapas while learning the connected history of George Washington, the farm and the hotel.
When you return to the GW, “George” himself greets you for a five-course dinner prepared by Chef Patrick Evans of George’s Food and Spirits. The highlight of the dinner is locally sourced Audley Farm beef. The hotel has a special package that includes the dinner, overnight stay and breakfast. You’ll also find a Taste of Blue Ridge itinerary for a food destination weekend.
More Blue Ridge Dining Adventures
The Root to Table series continues in October and November with a harvest festival and the Fire & Ice Gala. Be sure to check Taste of Blue Ridge as details unfold.
Down on the Farm Harvest Festival – October 27
Andrew Crush, owner of Spring House Farm in Lovettsville, serves as host for this harvest festival. The farm’s meat and poultry are the menu’s main course. Enjoy this sustainable, ecologically friendly farm while sampling cuisine from top regional chefs.
Fire & Ice Gala – November 30
Skip the Thanksgiving turkey and come out to West Oaks Farm Market in Winchester for the Fire & Ice Gala. This is the last event of the Root to Table 2019 series. Executive Chef Erik Foxx-Nettin of Magnolia’s at the Mill headlines the gala.