Four Chefs at Patowmack

 Sunday, December 5th 2021
Restaurant at Patowmack Farm – Lovettsville, VA
3 – 7 pm
$225 per ticket (All-inclusive)

Join us for an Exclusive Culinary Experience with four Top Chefs of the Region!

About the Dinner

A final salute to Root to Table 2021, enjoy a late afternoon of Agri Cultural culinary excellence presented by Taste of Blue Ridge. The first All-Star event will salute four heavily vested chefs in both our culinary/agricultural community and local sourcing. The event will be hosted by nationally award-winning “The Restaurant at Patowmack Farm.”

“Four Sensational Chefs” is a NEW event for the Root to Table Series. A huge thank you to the owners of Hillbrook Inn and Spa, The Polished Foxx Catering, The Wine Kitchen Leesburg, and The Restaurant at Patowmack Farm for allowing their chefs to participate.

Guests will enjoy seating at long communal tables, beginning the evening with a welcoming seasonal switchel cocktail and passed hors d’oeuvres, then four courses served with wine or Gruet, Brut. 

About the Menu

Begin your holiday season with a vibrant four-course dinner at the beautifully holiday decorated Restaurant at Patowmack Farm. Inspired by the fantastic food grown and raised here in the United States, our chefs represent diverse culinary backgrounds showcased in the dinner courses you will savor at this Root to Table event. Check out their profiles.

Begin your evening with passed hors d’oeuvres while taking in the stunning views of the Potomac River. From Virginia trout to Virginia beef, Maine oysters, Indiana duck from a family farm, and Blue Crab and, of course, Loudoun County winter farm vegetables, your palette is in for an outstanding culinary experience. The event will end with an international salute to Belgian Dark Chocolate.

Join our restaurant owners, chefs, farmers, and of course, our passionate food friends for an exciting event!

View Menu

Dish from the Restaurant at Patowmack Farm

Gazebo at The Restaurant at Patowmack Farm

About The Restaurant at Patowmack Farm

The Restaurant at Patowmack Farm presents a dining experience that is unique in and of itself. With the perfect venue: glass conservatory, gazebo, and open-air tent, guests are able to enjoy an unforgettable evening savoring organic, local, progressive cuisine while taking in one of the most spectacular views in all of Loudoun County.

The Prix Fixe menu is offered on Thursday, Friday, and Saturday evenings. Saturday and Sunday a Brunch/Lunch menu is available. The menus give you the opportunity to dine on sustainable, local, organic cuisine that is reflective of the seasons. Add the wine pairing to the prix fixe menu and experience the balance between food and wine.

Taste of Blue Ridge Top Chefs for “Four Chefs at Patowmack”

Chef Erik Foxx-Nettnin at Harpers Ferry Brewing

Erik Foxx-Nettnin
The Polished Foxx

Chef Vincent Badiee

Vincent Badiee
The Restaurant at Patowmack Farm

Chef Jan Van Haute of Hillbrook Inn

Jan Van Haute
Hillbrook Inn & Spa

Chef Tim Rowley

Tim Rowley
The Wine Kitchen

Plan your weekend around this great destination

Taste of Blue Ridge has a line up of award-winning hotel and resort partners around the Shenandoah Valley. Itinerary ideas are listed for each lodging location so you can plan a weekend around this Root to Table event.

Lovettsville, VA is less than an hour from Dulles International Airport and Washington DC.

The Restaurant at Patowmack Farm Logo

The Restaurant at Patowmack Farm

42461 Lovettsville Rd. 
Lovettsville, VA 20180

Phone 540-822-9017

The Menu

Passed Hors D’oeuvres

Maine Oysters and White Cocktail
cucumber  pearls, pink pepper mignonette

Crispy Duck Rillette

Duvel Braised Oxtail
cauliflower, black truffle

Farm Egg

First Course:  Vincent Badiee, Chef – The Restaurant at Patowmack Farm, Lovettsville, VA

barley, leeks, clams, VA trout

Second Course:  Tim Rowley, Executive Chef – Wine Kitchen, Leesburg

Nduja and Burata Ravioli
butternut squash crema, winter vegetables, sage brown butter, black truffle

Main: Erik Foxx-Nettnin, The Polished Foxx

Paturage et Rivage de Virginie (Of Virginia’s pastures and shore)
Virginia beef alouettes, blue crab terrine, spiced soubise, late fall fricasse, sauce foyot, gremolata

Dessert:  Jan Van Haute, Executive Chef and Food and Beverage Director – Hillbrook Inn, Charles Town, WV

Belgian Dark Chocolate
green pistachio, cardamom, orange 

Beverage Features:

Cocktail during passed hors d’oeuvres:
Seasonal Switchel

Gruet, Domaine St. Vincent Brut
Borie-Manoux, Beau-Rivage Bordeaux Blanc
Citra, Tere de Chieti Sangiovese

A cash open-bar will be available