Celebrate all things summer and enjoy delicious cuisine prepared by great regional chefs at Root to Table’s “Grilling and Chilling”. This fine-dining event takes place July 18th at the 4-Diamond Bavarian Inn Resort & Brewing Company in scenic Shepherdstown, WV.
Relax and “chill” while our chefs grill!
Root to Table’s Summer Celebration
When it comes to summertime eating, hot and cold always come to mind – grilled and smoked meats, along with refreshing chilled dishes. Now take that up several notches with five gifted chefs, along with their talented guest chef assistants, creating the ultimate, upscale cookout. These Taste of Blue Ridge Chefs will be working with the freshest ingredients from local farmers and protein producers.
The chefs are hard at work collaborating on the menu, which will be announced soon. Recently promoted Chef Chris Michano of the Bavarian Inn makes his debut as a Rising Star Chef for Taste of Blue Ridge. He’ll be joined by Taste Founding Top Chefs Erik Foxx-Nettnin, owner of The Polished Foxx, a locally sourced catering company. Marcus Repp, Director of Food & Beverage / Executive Chef at Lansdowne Resort & Spa. And finally Chef Steve Ferrell, formerly of the regarded Hillbrook Inn and now the owner of the soon-to-open Firebox 55 in Martinsburg, WV.
More Great Chefs – And Featured Farmers
Vincent Badiee of the nationally renowned Restaurant at Patowmack Farm rounds out the five Top Chefs. Acclaimed culinary pro and Guest Chef John Loeffler of Inn at Gristmill Square will be at the ready to work with the team. And speaking of Hillbrook Inn, Owner Carissa Zanella (no culinary slouch herself) will be assisting Special Guest Chef Matt Welsch, Owner of Vagabond Kitchen in Wheeling, WV.
This culinary talent will work with the finest and freshest locally sourced produce and proteins. David Lay Farms, Mackintosh Fruit Farm, and Twin Ridge Orchards will provide a variety of produce. Proteins include Black Angus beef from Audley Farm and seafood from War Shore Oyster Company. Duck from Maple Leaf Farms completes the protein trifecta. And rounding out the locally sourced ingredients are cheeses from Delightful Dairy.
Celebrate Summer with the Foodie Community
Root To Table is more than a “farm to fork” dinner – it’s an interactive celebration of locally sourced food, culinary teamwork, and cultural heritage. Chefs and farmers mix and mingle with diners, telling their stories and serving as ambassadors for the “real food” movement.
“Taste of Blue Ridge and the town of Shepherdstown both share the word “community”. I am thrilled we can bring our community of chefs and farmers to the Bavarian Inn,” says Nancy Craun, founder of Taste of Blue Ridge and Root to Table. “I invite you to join me and experience the great food raised and cooked here in the Shenandoah Valley.”
A good community always extends an invitation to its neighbors and Taste welcomes Special Guest Chef Matt Welsch from Vagabond Kitchen. Says the Food Network winner of Guy’s Grocery Games:
“Root to Table’s ‘Grilling and Chilling’ not only provides amazing food to folks, it also champions the local food movement by showcasing the talent of farmers and cooks alike. And it celebrates our community by bringing food-passionate people together from across the region. The Eastern and Northern Panhandles of our state sometimes seem powerfully distant. I hope making the trip to Shepherdstown will shrink that mental distance for all of us. It’s going to be a day to remember!”
A Gracious Host – Bavarian Inn Resort
The Bavarian Inn Resort & Brewing Company is a staunch supporter of locally sourced food and this is their third time playing host for Root to Table. “We are thrilled once again to welcome the Root to Table Culinary Series,” says owner Christian Asam.
Situated on 12 beautiful acres overlooking the Potomac River in Shepherdstown, the resort combines an “Old World” feel with modern features like the Infinity pool and brewpub. As part of the Root to Table experience, book an overnight stay at Bavarian and receive 15% off. Just call (304) 876-2551 and mention “Root to Table” to receive your discount.
Enjoy Root to Table dining on the patio, in the brewpub, or the formal dining room, then head over to the firepit for an evening under the stars. Wake up with a cup of coffee and enjoy the river view from your room. After breakfast, play a round of tennis, try your luck on the Bocce court or take a tour of the Bavarian Brew Pub. You can also grab one of the inn’s bikes and check out the historic town’s sites and the towpath of the C&O Canal.
Celebrate Summer and Make Your Reservation Today
Root to Table events sell out quickly, so make your reservation today. Tickets are $135 per person or $121.50 pp for groups of six or more. Taste wants diners to feel comfortable, so there are three seating formats. Choose from 2-person seating separate from groups, dining with only the people in your reservation group, or seating with other diners (no more than 6 at a table).
Once you’ve experienced Root to Table, you’re sure to want to come back. Says Amy P., an attendee of five Root To Table events, “Each Taste event is different with new culinary experiences. We love Root to Table and attend them all!”