Blue Ridge Culinary Tour – Pickled & Roasted
About the Menu
Keep warm as the weather turns cool this autumn with the Root to Table dinner series presenting a vibrant tailgating dinner. The menu is inspired by our farmer’s favorite harvest crops with a twist from our top chefs, in this case, using the pickled and roasted methods. Get ready to enjoy the perfect pairing for these vibrant vegetables accompanied by roasted fall meats, all locally sourced.
You are invited not only to taste new dishes but also to learn from chefs and farmers, the secrets to making amazing curtidos and roasts. We have invited two of our favorite farmers who will do food demonstrations on pickling/canning as well as grilling techniques to give our guests a full culinary experience!
About Celebrations Farm
Celebrations Farm, Northern Virginia’s Agri-tourism & Cultural Center sits on 50 scenic acres, surrounded by the majestic Blue Ridge Mountains in Bluemont, Virginia.
Celebrations’ s mission is for all guests to partake in diverse and delicious food, beverage, learning, and artistry experiences, some independently and others through participation with talented people that have a story to tell for people that want to learn and experience.
Our chefs and bartenders also roll out the red carpet for the private weddings and social events at the very grand Celebrations Farm Manor House. Stay connected and plan to visit often!
Sponsored Chefs for “Pickled & Roasted”
Taste of Blue Ridge Top Chefs for “Pickled & Roasted”
Taste’s VIP Ambassadors
“The best ingredients could be in our own back yards” – Chef Jeff Ault, Bavarian Inn Resort & Brewing Co.
Soup – Chefs Brooks & Evans
Roasted Pumpkin Shooter with Whipped Goat Cheese
Starter – Chefs Brooks & Evans
Lydia’s Fields & Young Harvests Farms
Selected Savory, Dill and Spicy Pickled Cucumber, Mushrooms, Green Beans, Garlic and Beets.
Cippolini Onions Confit, Roasted Garlic Focaccia, French Baguette.
Entrée Course #1 – Chef Thrasher
David Lay Farms, Lydia’s Fields, and Mackintosh Fruit Farm
Medley of Early Fall Vegetables served with a Goat Cheese Paw Paw Panna Cotta
Entrée Course #2 – Chef Foxx-Nettnin
David Lay Farms, Lydia’s Fields, and War Shore Oyster Co.
Virginia Scallop Gratin with Crispy Pickled Green Tomato, Heirloom Tomato Jam, Pepper Pot Aioli, Pistachio Gratin, Peppered Lardo
Entrée Course #3 – Chef Marty
Braised Beef served with Ginger Roasted Heirloom Carrots, Celeriac Puree & Pomegranate Demi Glace
Dessert Trio – Chef Reaves
Twin Ridge Orchards and West Oaks Farm Market
Apples & Honey Cheesecake Tart
Maple Roasted Squash Blondie
Bourbon Peach Cream Puff
House wines and non-alcoholic beverages from Celebrations Farm are included in the ticket price. Beer, Liquor Cocktails, and Specialty Wines will be available for an additional cost.