6 Top Chefs Ready to Grill and Chill
Taste’s Root to Table Culinary Series is back with 6 Top Chefs ready to grill and chill July 18th at Bavarian Inn in scenic Shepherdstown, WV. Enjoy fine cuisine from some of the region’s amazing culinary talent while engaging in lively conversation with the chefs and farmers who bring the goodness.
6 Top Chefs Ready to Grill and Chill
Diners start the evening with a refreshing local wine or craft beverage from Bavarian Brothers Brewing Co. while enjoying a delectable charcuterie board from Grazeful. The stars of this nosh are cheeses from Deliteful Dairy.
Afterwards, guests mix and mingle at food stations manned by 6 Tops Chefs and their supporting guest chefs. Also on hand at the stations are the farmers who provided produce and proteins for this summer feast.
The “Vagabond Chef” visits Root to Table
Celebrity Guest Chef Matt Welsch, owner of Vagabond Kitchen, is serving up a culinary trifecta at his station. The Food Network competitor is making a summer soup of beans with smoked pork shoulder, pickled ramp cornbread, and crawdaddy mac ‘n’ cheese. Chef Matt’s take on the comfort food classic was a hit with the judges, giving him the win on Budget Wars of Guy’s Grocery Games.
The “Vagabond Chef” is a big believer in the “real food” movement and his restaurant’s menu reflects that commitment. Says Welsch, “Local and fresh food just flat out tastes better. There’s something almost magical about food raised on the very dirt you trod upon daily.”
Taste’s Charter Chefs Ready to Grill and Chill
Chef Erik Foxx-Nettnin
Top Chef and regional favorite Erik Foxx-Nettnin, owner of locally sourced catering company The Polished Foxx, is embracing the “Grilling and Chilling” theme. Using local Black Angus beef from Audley Farm, Chef Erik is offering grilled mole brisket with gratin, fresno mop sauce, and compressed “pickled things.” On the chilling side, get ready for tender beef tartare paired with black garlic aioli, capers, minced onion, and brioche crisp.
Foxx-Nettnin also passionately advocates for locally sourced food. “What I’ve brought to every kitchen that I’ve been in control of is how to properly and respectfully handle the food that you govern,” says the chef. “All our offerings are aimed at those who appreciate fine foods, quality experiences, and being a positive part of the local fabric.”
Chef Marcus Repp
Root to Table guests love the twists chefs give to their ingredients. For example, Director of Food & Beverage – Executive Chef Marcus Repp of Lansdowne Resort and Spa is preparing Szechaun spiced lamb chops with smoky eggplant moutabel dip, bacon & leek potatoes with a red chili lime. Complementing this plate is a tea cocktail shooter. Chef Marcus is working with lamb from Baldor Food, one of the first commercial distributors to focus on locally sourced products.
For this German-born chef, it’s all about cuisine and connection at Root to Table. Says Repp, “There is a ‘high’ from connecting with food, sharing, and having nourishing conversations about food.“
Chef Steve Ferrell
Chef Steve Ferrell, owner of the soon-to-open Firebox 55, is one of the original Root to Table Top Chefs. When it comes to fine dining, Ferrell has an impressive resume. He’s the former Executive Chef of Redbook Restaurant at Hillbrook Inn & Spa as well as the acclaimed L’Auberge Provencale Bed & Breakfast.
The talented chef is giving diners something special with oak smoked duck breast from Maple Leaf Farms paired with apple slaw, candied walnuts, fermented berries, ginger shrub and honey gastrique. Explains Ferrell, “Combining my years growing up with down-home food from gardens and farms, I am simply incorporating the life of our past to the sophistication of today’s world while still using our local food resources.”
Rounding Out the 6 Top Chefs and Their Menus
Serving as “culinary host” is Root to Table newcomer Chef Chris Michanco. He was recently promoted to Executive Chef at the Bavarian Inn and he’s taking on both chicken and fish at his station. “My thing is trying to break the stereotype of fine dining and bring in ‘younger’ flavors,” says Michano.
Chef Chris is using peaches in a unique way for both of his dishes. He’s presenting a shredded chicken with peach buffalo sauce, chilled smoked corn, and peach salsa. Then Michanco cools off the palate with a ceviche of swordfish, scallops and salmon served with peach vinaigrette and smoked corn salsa.
While there’s wonderful food to experience, don’t forget to save room for dessert! Chef Vincent Badiee of renowned Restaurant at Patowmack Farm is bringing together blueberries from the restaurant’s garden, the Bavarian Inn’s Carol’s Royal Stout, oats, and a tasty yogurt cremoux. This is Badiee’s first Root to Table appearance and he’s guaranteed to not disappoint!
Nothing ends a great meal like a freshly brewed cup of java. Top off the feast with a selection from Black Dog Coffee. The evening’s sensory experience is complete with decor from Westvirjeni and live jazz.
More than Just “Farm to Fork”
Root to Table is a total dining and cultural experience. In addition to interacting with the chefs, diners also have the opportunity to meet farmers at the heart of locally sourced food. Hear their stories and learn what it’s like to make a living off the land. Enjoy conversations with the folks from David Lay Farms, Twin Ridge Orchards, and Mackintosh Fruit Farm. Bill and Lori Mackintosh are also giving diners a presentation on fruit tree grafting. Now that’s educational eating!
Make Your Reservations Today
These 6 Top Chefs are ready to grill and chill at Root to Table. Tickets are $135 per person or $121.50 with a table of six or more (Price includes Tax and Gratuity).
Choose from 2-person seating separate from groups, dining with only those in your reservation group, or seating with other diners (no more than 6 at a table). And Root to Table guests receive a 15% discount on rooms at Bavarian Inn that evening. Call (304) 876-2551 and mention “Root to Table” to receive this discount.
Celebrate Summer and let the chefs do the grillin’ while you do the chillin’.
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