2nd Annual Blue Ridge Root to Table Summer Dinner
Join Shenandoah Valley Foodies at Hillbrook Inn & Spa for a night of great culinary fun!
Where there’s smoke…There is just something about a fire. It warms us, gives us light, and draws us together. Here in Appalachia wisps of smoke drift from homes, campsites and gathering places and is a part of who we are.On behalf of our host Carissa and Chris Zannella, “The Taste of Blue Ridge” invites you to a unique dining experience that features smoke. Guaranteed to engage all your senses, this open-air celebration of food and culture experience will feature Farm to table” cuisine from nine local farmers that follow the sustainability that we believe in. WELCOME HOUR: 6:00 pm – 7:00 pm Our community of chefs will provide you with an array of flavorful hors d oeuvres to start your culinary experience. The chefs will be cooking outside, farmers and restaurant owners will be talking to guests and friends will be laughing and listening to live music. DINNER: 7:00 pm Chefs, growers and friends come together preparing the “Root to Table Dinner” for the guests using locally sourced products. Guests will enjoy the dinner with a community of people in a relaxing atmosphere. This is an exclusive dining experience you do not want to miss! OVERNIGHT ACCOMMODATIONS: Save 25% Want the full experience? Stay the night and enjoy 25% off of your room rate – a special offer just for our special event guests on August 24th! We look forward to having you share in this rustic dining experience at the Redbook Restaurant and celebrating what our growers bring to the table for everyone to enjoy!
MEET THE CHEFS
Chef Erik Foxx-Nettnin |Cold Appetizer
Loudon Summer Bounty Salad – Radish, Beet, Tomato, Fresh Cut Sweet Corn, Vegetable Sprouts, Cucumber, Local Grapes, Baby Greens, Local Feta and Peppered Cider Vinaigrette. Tranco Farm and Shilo Farm helped them to grow this fresh burst of the season.
“[Looking forward to] Cooking shoulder to shoulder with the other chefs and seeing enjoyment on the faces of our guests.”
Learn more about Magnolias at the Mill.
Chef Marcus Repp |Hot Appetizer
“I’m going to do a Gaucho style steak – kind of like Argentinian inspired. The meat is coming from Audley Farms [Berryville, Virginia]. I’ll be looking for mushrooms, locally sourced, and will pair it with pickled garlic.”
It’ll be Chef Marcus’ first time collaborating with chefs in our area! “What I’m most looking forward to is the collaboration with other chefs, being outside – cooking outside, and being a part of Taste of Blue Ridge and this event, in general. Also, being right there with the guests and able to get feedback, and so on. I think it’s going to be a great evening!”
Learn more about Lansdowne Resort and Spa
Chef Steven Ferrell |Entrée
“I will be in charge of the main course which is the whole pig that is getting roasted in the earth at Hillbrook, the whole process will take two days but it is truly one of the best ways to cook a pig, tender, juicy and smoky with a crispy skin. Once cooked chef Damien from the racetrack and I will have two different preparations of the meat, I am making Chinese style steam buns and chef Damien is making tacos.”
“I am looking forward to cooking with the other chefs. This event was so much fun last year getting a look at how the other chefs approach local products and the techniques they used.”
Learn more about our host site, Hillbrook Inn and Spa.
Chef Damien Hinck |Entrée
“We’re going to dig a hole and cook an entire pig in the ground, over coals.” He joked, but technically speaking, that’s exactly how the pork is going to be prepared! More specifically, you can look forward to pork tacos with fresh tortillas, pickled red onion, refried peanuts and salsa made with produce from the Hollywood garden.
Chef Abby McAllister |Dessert
“I will be preparing a caramelized peach cornmeal cake, paired with my buttermilk ice cream. The cake will be cooked outdoors over the coals in a cast iron skillet, served family-style. I will also be making the table bread for this event, though we haven’t decided yet what bread will pair best with the overall menu.”
“I love using locally sourced ingredients, and of course the idea of utilizing the coals outside. On the pastry side of things, you don’t often have the opportunity to work on such a surface- even a grill. But, I’m excited to see this pit/hot coal theme woven through several dishes on the menu. The sense of togetherness, not just between chef and guest, but between chefs, will be truly unique. The outdoors has a way of connecting us all on a very human level already, but to partake in preparing food for a group in this style, gives the event a very harmonious feeling.”
Learn more about Schenck Foods Company.
Join us for a unique food experience
Come and share creative cocktails and carefully selected wines with our Chefs around our “earth oven.” Learn about growing practices from our farmers around the table. Embrace the passion we have for our region, our food and our traditions as a way to our future.
The “second annual root to table” feast will feature choice meats and vegetables, creatively prepared and served family style. The evening will conclude, of course, with iron skillets of seasonal fruit dessert and iconic S’mores with a surprising twist. We will be gathering, laughing and dancing under the stars and in the open air.
Join us around the fire and find your own source of comfort. We’ll be waiting for you…
Thanks to our host sponsor –