3rd Annual Root to Table Summer Dinner
Friday, August 23, 2019
Hillbrook Inn and Spa’s
Hawthorne Estate, Summit Point, WV
5:00 – 10pm
Join us for a fine dining open air feast to celebrate life & food with chefs from leading restaurants in Virginia and West Virginia.
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.
Experience the Culinary Talent of chef Steve Ferrell
Steve Ferrell is a graduate of the Culinary Institute of America. Raised in the the small town of Brunswick, Maryland, Steve enjoys working at country inn resorts where he can enjoy cooking sophisticated dishes in the quiet tranquil setting here in Charles Town, West Virginia.
“My style has steadily changed over the years, beginning with exploring different cultures cuisine, Mexican was my first interest, then I moved into several different Asian cuisines, now I like to focus more on treating great products with respect and simplicity, I tend to lean more towards Italian cuisine because it reminds me of growing up and comfort food.”
“I love the visual beauty of the Shenandoah Valley and having farmers in my backyard. I love that we have 4 distinct season, I get tired of cooking the same things all the time, new seasons bring about new products and new cravings.”
Take in Beautiful Tranquil Countryside
The Hillbrook Inn and Spa offers visitors a historic, classic, and contemporary stay at their main house or one their companion properties. This year the Root to Table Annual Open Feast will take place at their Hawthorne Estate. Located a short two-mile drive from the Hillbrook Estate, the extensively restored Hawthorn House showcases the very best of historic and classic architectural elements combined with modern conveniences. Guests enjoy the expansive grounds that offer spectacular views of the surrounding farming community and apple orchards. Complete with a spa, luxury-dining restaurant, the Hillbrook Inn is ideal for those restless spirits seeking adventure and culinary art rolled into one.
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!
Limited Seating Available
Guest Chef to be Announced
Three Blue Ridge Root to Table chefs will join me for an exciting evening of food and conversation.” – Chef Steve Ferrell – Executive Chef of Hillbrook Inn and Spa.
Magnolias at the Mill – Executive Chef Erik Foxx-Nettnin –
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.
Lansdowne Resort – Director of Culinary Marcus Repp
“Crossing over to West Virginia is fun. I joke about needing my Visa.
“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
Massanutten Resort – Executive Chef Mike Ritenour
“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.
Schenck Foods – Chef Abby McAllister – Natural Foods & Farm-to-Table Specialist
“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.
A short trip from the entire DC/MD/VA region
Hillbrook Inn and Spa is located just outside of Charles Town, West Virginia. An easy drive from Washington, DC, the area is the home of both Harpers Ferry National Park and the Hollywood Casino. It is also very close to Summit Point Raceway. Experience great hiking on the Appalachian Trail. Enjoy the wineries and breweries located right next door in Loudoun County, Virginia.
The event will actually take place at their Hawthorne Estate property.
629 Hawthorne Ave. Summit Point, WV 25414
629 Hawthorne Ave. Summit Point, WV 25414
Don’t miss these other upcoming Taste of Blue Ridge Food Events
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.
Russian White Sturgeon Rillette, Locksley Fromage Blanc, American Osetra Caviar, Trout Crackers, Crispy Pea Blossoms
Goucho Smore, Mole Basted Short Rib, Spicy Fresno Marshmallows, Cacao Aioli, Graham Tortilla, Nibs
Fresh shucked Virginia Oysters, Yuzu Vinaigrette, Homemade Sriracha, Miso Peach Yum Yum Sauce
Seared Scallops and Lamb Belly Bacon, Asparagus, Watercress Sauce
Zucchini Blossoms, Heritage Duck Dumplings, Confit Leg, Pepper Scallion Sauce and Crispy Skin
Hot Smoked Maine Lobster Tacos, Charred Silverqueen Pico and Local Herb Chimmichurri
Slow Smoked Peaches with Chianti Sabayon, Grilled Pound Cake and Pecan Brittle
Smoked Bread Pudding
Smoked Pork Belly Tostadas, Pico de Gallo, Salsa Verde, Avocado Lime Crema, Micro Cilantro
Braised Dutch Oven Pork, Cucumber Green Apple Slaw, Lime Cucumber Sour Cream, Chervil
Chocolate and Caramel Covered Churros
Grilled Lamb Gyros with Whole Wheat Pita and Tzatziki
Coal Buried Vegetables
Ancient Grain and Vegetable Salad