Our European Root to our Appalachian Table

Thursday, May 2, 2019
Bavarian Inn and Brewery, Shepherdstown, WV
6 – 9 pm

Join Executive Chef Jeffrey Ault for an evening of European inspired dishes with an Appalachian flare.

Bavarian Inn and Brewery Food Plate

This dinner is about a “sense of place” comparing and contrasting the roots of our Inn in Europe with our location in the Shenandoah Valley.  The similarities in seasonal ingredients as well as cooking styles will be showcased in our new updated dining space.

Executive Chef Jeffrey Ault will invite Virginia and West Virginia guest chefs to join him for an exciting evening of food and conversation.

The Bavarian Inn is pleased to have as our guest chef- Justin Cherry, Half Crown Bakehouse, Charleston, SC.

View Menu

Experience the Culinary Talent of chef Jeff Ault


“I ended up actually going to school for business and computer engineering, but there was the dotcom crash right after y2k, and I needed work. If I had to, knew I could fall back on my restaurant experience. One day one of the cooks had gotten injured at the restaurant I was in, and I said ‘Hey, I’ll do it, I’ll give it a try.’ I ended up covering for more than just that day, the entire week. The people that had worked in the kitchen asked me how long I had done this, and I told them that it was my first time! They were like ‘Well, you seem like you’ve done it all your life.’ It kinda clicked, you know?

From that point I decided I was going to dedicate my time to learning to do it properly.” Chef Jeff Ault now has more than 17 years of experience in the kitchen, with training from chefs from Tuscany and beyond.

Chef Jeff Ault

Bavarian Inn and Brewery

Take in Amazing Scenery overlooking the Potomac River

Located in beautiful Shepherdstown, West Virginia, the 72 luxury room historic inn has been undergoing a renaissance with the addition of our scenic Infinity 101 Pool and Bar and our brand-new Bavarian Brothers Brewery featuring a brewpub, lounge, and outdoor beer garden.

See Pricing & Book Your Table >>

Limited Seating Available

Meet Guest Chef Justin Cherry

Justin Cherry Baking Bread

Three Blue Ridge Root to Table chefs will join me for an exciting evening of food and conversation.” – Chef Jeffrey Ault- Bavarian Inn and Brewing Company
These include:

Lansdowne Resort and Spa- Executive Chef Marcus Repp
Hillbrook Inn– Executive Chef- Steve Ferrell
Magnolias at the Mill– Executive Chef- Erik Foxx-Nettnin

The Bavarian Inn is also pleased to have as our guest chef – Justin Cherry, Half Crown Bakehouse and formerly at Husk Restaurant,  Charleston, SC.

Chef Cherry manages the Half Crown Bakehouse in Charleston, South Carolina. The Half Crown’s mission is to preserving and exploring 18th Century foodways through wood fired cooking experiences.

A short trip from the entire DC/MD/VA region

Shepherdstown is a town in West Virginia. Overlooking the Potomac River, the Rumsey Monument honors 18th-century steamboat pioneer James Rumsey. The Little House and Barn were part of a miniature farm built in the 1920s. The Historic Shepherdstown Museum outlines the town’s origins and Civil War history. In nearby Sharpsburg, Maryland, Antietam National Battlefield was the site of a brutal Civil War battle. 

Bavarian Inn Resort and Brewing Company
164 Shepherd Grade Road, Shepherdstown, WV 25443
Phone 304-876-2551

Thanks to our Sponsor 

Visit Jefferson County


Don’t miss these other upcoming Taste of Blue Ridge Food Events

Lansdowne Resort Spring Season

An Italian Farm Dinner
Lansdowne Resort and Spa
May 31, 2019
Leesburg, VA

Scallop and Shrimp

Summer Solstice and Virginia Seafood
Magnolias at the Mill
June 23, 2019
Purcellville, VA

The Menu

Reception- Assorted Charcuteries, House Prepared Meats and Pate, Assorted Hors d’ Oeuvres a study in Europe meets Appalachia by all Chefs

1. – Nova Scotia Salmon– “East of Paris” by Chef Marcus Repp

2. – Pickled Trout with Ramp Variations– BB Beer Infusions by Chef Steve Ferrell

3. – Study of Beef– German & Appalachian Influences by Chef Erik Fox-Nettnin

4. – Heritage Pork: Snout to Tail– Heirloom Pigs of Appalachia by Chef Jeffrey Ault

5. – Historic Foodways of Appalachia in the Bake House– by Guest Chef Justin Cherry

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