An Italian Farm Dinner in Loudoun
Friday, May 31, 2019
Lansdowne Resort and Spa, Leesburg, VA
6:30 – 10pm
Enjoy Italian Food Straight from the Farms here in Virginia
Come join Taste of Blue Ridge at Lansdowne Resort and Spa for an Italian inspired al fresco farm dinner where we will combine healthy local ingredients, vino, music and good vibes to kick off the summer.
“When asked why locally resourcing is just a hot topic today – “There is an emotional connection to food. The consumer in the past had no idea where the food they were consuming came from or how it was raised or picked. Today this is changing. People are asking questions about food sources. There is a ‘high ’from connecting with food – sharing and having nourishing conversations about food.“
Experience the Culinary Talent of Director of Culinary Chef Marcus Repp
Born in Friedberg, Germany, Chef Repp learned to cook from his grandmother who taught him the art of cooking to taste and allowing both regional cultural influences impact the final product.
Executive Chef Repp went on to graduate from Küchenmeisterschule Rothenburg ob der Tauber as a Certified MasterChef before cooking and eating his way through Europe and Russia, as well as the Caribbean, Grand Cayman and St. Maarten Islands. Among Chef Repp’s passion for cuisine, he is also a world traveler and music connoisseur. No matter his location or role, chef is inspired by the many cooking philosophies of each destination he visits and incorporates these into his own techniques and lifestyle.
Plan a weekend stay with this special offer
Slip into the Lansdowne life. Lansdowne Resort and Spa believes in living in the moment, leaving distractions behind and enjoying all the things that really matter most. We are heirs to a cherished tradition of down-to-earth hospitality that Virginia is famous for. Lansdowne Resort and Spa is the ultimate sanctuary of sophistication and renewal, inspired by the good life of Virginia wine country. Click here for special offer.
Limited Seating Available
Meet Guest Chef Daniela Williams
Three Blue Ridge Root to Table chefs will join me for an exciting evening of food and conversation.” – Chef Marcus Repp – Director of Culinary at Lansdowne Resort and Spa
Hillbrook Inn– Executive Chef- Steve Ferrell
Magnolias at the Mill– Executive Chef- Erik Foxx-Nettnin
Bavarian Inn Resort and Brewery – Executive Chef Jeff Ault
Schenck Foods – Chef Abby McAllister – Natural Foods & Farm-to-Table Specialist
My guest chef is Daniela Williams is a personal chef and owner of CUCINAMORE, LLC – Italian Cooking Parties In Your Kitchen. She was born and raised in the Italian city of Treviso, 25 miles north of Venice, in the North-Eastern part of the Country.
In 2008, she moved to the United States and has made a home there with her husband Vince, and their sons, Jason and Nicholas. Daniela founded CUCINMORE at the beginning of 2014, when she moved to Loudoun County.
A short trip from the entire DC/MD/VA region
A refreshing resort near Washington, D.C., but far from city life, the luxury resort’s beautiful natural setting in Leesburg, Virginia, sprawls 476 acres along the Potomac River. Lansdowne is directly off of Route 7 just 20 minutes from Dulles International Airport near Leesburg, Virginia.
44050 Woodridge Parkway Leesburg, VA 20176
Don’t miss these other upcoming Taste of Blue Ridge Food Events
Summer Solstice and Virginia Seafood
June 23, 2019
August 23, 2019
Charles Town, W VA
Cannellini bean & rosemary spread, salami on crostini
Beef tartare, quail egg, capers, Dijon
Tuna, eggplant, tomato, aioli
Local Cheese & Meats
Wine: Prosecco, Mionetto
Duck and chicken pate, pistachio butter, tomato jam, crostini’s, pickles, cipollini
Wine: Santi, Sortesele Pinot Grigio
Delle Venezie, Italy 2017
Grilled vegetables, spring greens, pistou, cherry tomatoes, buffalo burrata
Homemade tagliatelle, white lamb ragu, ricotta salata
Wine: Marchesi di Barolo
Gavi, Piedmont, Italy 2017
Duck Tortellini Soup with Squash
Mediterranean seafood risotto, saffron, pecorino and mushrooms
Wine: Castello di Bossi
Chianti Classico, Italy 2013
Basil & Olive oil infused sorbet, strawberries
Charred dry aged prime grass-fed short loin, roasted shallot, pepperoncini rossi marrow butter
Wine: Brancaia Tre
Tuscany, Italy 2014
Lansdowne Team / Chef Marcus /Chef Abigail
Wine: Umberto Fiore
Moscato d’Asti, Italy 2017
You will have the opportunity to taste a variety of wines Chef Marcus has chosen to pair with his food courses.
Then you may elect to buy a bottle for you and your friends to share of your favorite