3rd Annual Root to Table Summer Dinner
Join Shenandoah Valley Foodies at Hillbrook Inn & Spa for a night of great culinary fun!
Date August 23, 2018
Time 6 pm
Location Hillbrook Inn and Spa
4490 Summit Point Rd, Charles Town, WV 25414
About This Event –
Join us for the 3rd Annual Root to Table Summer Dinner – a fine dining open air feast to celebrate life & food with chefs from leading restaurants in Virginia and West Virginia.
This year’s theme is “Meeting our Farmers” expanding on our Open Air Feast event from last year centering around rustic simplicity.
On behalf of our host Carissa and Chris Zannella, “The Taste of Blue Ridge” invites you to a unique dining experience that features Hillbrook’s Inn & Spa farmers they do business with for their Redbook Restaurant. . Guaranteed to engage all your senses, this open-air celebration of food and culture experience will feature “Farm to Table” cuisine from 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. Friends will be enjoying conversation and listening to music in a relaxed environment that only Hillbrook Inn can provide.
DINNER: 7:00 pm
Chefs, growers and friends come together preparing the “Root to Table Dinner” using locally sourced products. Guests will enjoy the dinner with a community of people sharing their passion for great sustainable food. 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 23th!
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
Executive Chef Steven Ferrell |Host Chef
“I will be in charge of creating the menu for the event here at Hillbrook Inn and Spa. More news to come.
“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.
Executive Chef Erik Foxx-Nettnin, Magnolias at the Mill
I have been behind Taste with Carissa from its infancy. Looking forward to the food challenge she is going to give us this year. My wife and I love coming to HIllbrook for a short getaway from Magnolias at the Mill.
“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 – Lansdowne Resort and Spa
“Crossing over to West Virginia is fun. I joke about needing my Visa.
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 Mike Ritenour, Executive Chef Massanutten Resort
“This is my first time joining the Root to Table series. I am excited to be part of this food movement. I invite you to come down the valley to our private resort in the Massanutten mountains.”
Learn more about Massanutten Resort.
Chef Abby McAllister, Natural Foods & Farm-to-Table Specialist at Schenck Foods
“Last year I prepared a caramelized peach cornmeal cake, paired with my buttermilk ice cream. Can’t wait to see what my challenge will be this year.”
“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
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 “third annual root to table” feast will feature choice meats and vegetables, creatively prepared and served family style. The evening will conclude with dessert. 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…