Night of Fire and Ice

Saturday, November 30, 2019
West Oaks Farm Market, Winchester, Virginia
4 – 8 pm

Attend a celebration of Virginia Barbacoa. 
Experience the largest culinary celebration in the Shenandoah Valley 

Chef Erik Foxx-Nettnin 

About the Menu

Taste of Blue Ridge is inviting all of the past chefs (including guest chefs) from the 2019 Root to Table Culinary Series to participate in this special event. There will be four food stations each manned by two of our chefs to kick off the event. The main course will be served to feature three proteins raised here in Virginia – Lamb Porchetta, Stuffed Pork, and Pit Beef. The dinner will end with a dessert station and wonderful bluegrass music.

This is a food experience you do not want to miss. Join our restaurant owners, farmers, food artisans and of course, our passionate food friends for an exciting event. The view is spectacular, be prepared for an amazing sunset!

View Menu

Night of Fire and Ice

The 2019 Root to Table Culinary Series wraps up with Chef Erik Foxx-Nettnin of Magnolias at the Mill throwing a fabulous fun event inspired by the art of Virginia Barbacoa. From ice carvings being cut right in front of you to your main course cooked outdoors barbacoa style on an open fire pit, the Night of Fire and Ice is a unique and perfect end to the 2019 Root to Table Culinary Series. This event will also feature a specially brewed beer from Adroit Theory Brewing for the evening as well as a one-off whiskey straight from Catoctin Creek Distillery.

Looking for a Thanksgiving Weekend Getaway?
Here are 5 great lodging destinations from hotels to country inn. >>

Foodie News -Meet the 4 Pastry Chefs for Fire and Ice

Fire and Ice Welcomes NY Instagramer  Ben Hon @stuffbeneats

 

Barbacoa Cooking Method

 

Chef Erik Foxx-Nettnin at Harpers Ferry Brewing

Experience the Culinary Talent of Chef Erik Foxx-Nettnin

 

“I’ve learned all of my skills from hands-on experiences with other chefs. Beginning at the Hyatt (Hotel Corporation an American International Company) I was sent to various Hyatt hotels across the United States to train under different chefs.

“My food style is classic fabrication, the breaking down of raw goods, and fine-tuning them. What I’ve brought to every kitchen that I’ve been in control of especially Magnolias is how to properly and respectfully handle the food that you govern. Here at Magnolias we get in whole animals and fabricate them down. We learn what to do with each part of the animal. We get in random large amounts of fresh vegetables and fabricate them how they need to be cut and preserved. “ – Erik Foxx-Nettnin

 

Levi Snapp 10th Generation West Oaks Farm 

250+ Years of Farming – West Oaks Farm Market

West Oaks Farm Market is an almost 250-year award-winning farm located in Winchester, Virginia. Levi Snapp, Manager of the Farm Market and Event Center, is a part of the 10th generation in this family operation which includes his brother Ben and sister Tesla. A special thank you to Joe and Mary Snapp, owners of West Oaks Farm operation for hosting this event.

Chef Erik is working closely with Farmer Manager David Lay to bring the best locally sourced products to this event.

West Oaks Farm Market has just built a beautiful event center overlooking their acreage. The event will feature the cooking outdoor over open pit called “Barbacoa’ which had led to the American BBQ today.

Chef Erik Fox and Farm Manager Dave Lay 

Winner of American Evolution Grant

The Fire and Ice Event has been awarded a Virginia state grant from the American Evolution Foundation.

Our event will be part of Virginia’s Customs, Culture, and Cuisine Festival which is being celebrated the entire month of November.

The Night of Fire and Ice will have an emphasis not just on the food and beverage excellence here in Virginia, but also on the art of Virginia Barbacoa cooking. There will also be an Ice Carving presentation showcasing the artistic talent of our Top Chefs.

See Pricing & Book Your Table >>

Limited Seating Available

Taste of Blue Ridge Top Chefs for the Night of Fire and Ice

 

Steve Ferrell
Hillbrook Inn & Spa

Chef Marvin Swaner

Marvin Swaner
Aikens Group

CHEF ABBY McAllister

Abby McAllister
Schenck Foods

Chef Mike Ritenour of Massanutten Resort

Mike Ritenour
Massanutten Resort

Chef Marcus Repp

Marcus Repp
Lansdowne Resort & Spa

Chef Sandy Gallagher

Sandy Gallagher
The Butcher Station / Audley Farm

Chef’s Erik’s Guest Chefs for the Night of Fire and Ice

 

Guest Chef Britt Shyrene

Chef Santosh Tiptur of The Conche

Santosh Tiptur
The Conche

Chef Megan from Magnolias at the Mill

Megan Agregaard
Magnolias at the Mill

Chef Jeremy Thrasher of West End Restaurant and Wine Bar

Jeremy Thrasher
West End Wine Bar & Pub

Tyler Sponseller
Monk’s BBQ

Attending Guest Chefs for the Night of Fire and Ice

 

Chef Daniela Williams

Daniela Williams
Cucinamore – Italian Cooking Parties

Chef Jeff Ault of the Bavarian Inn

Jeff Ault
Bavarian Inn Resort & Brewing Co.

Plan your weekend at these great destinations 

Taste has a line up of the award winning hotels and resorts here in the Shenandoah Valley.  Many will offer shuttles to the event. Check out their packages. 

Itinerary ideas are listed for each lodging location so you can plan a Thanksgiving weekend around this last Taste event.

Winchester Virginia is just one hour from Dulles Airport and an hour and a half from Washington DC. 

Magnolias Ice Carving

Magnolias at the Mill

198 N 21st St, Purcellville, VA 20132
Phone 540-338-9800

Special Thank you!

American Evolution Logo

Schenck Foods

VA Tourism 50 Years of Love logo

Lansdowne Resort and Spa

Baldor Foods

Logo for Discover Jefferson County

Congressional Seafoods

A special thanks to you food fans who have supported this year’s events. 

The Menu

“I’m very excited for this event and the wonderful food creations we’re going to make “– Chef Erik, Magnolias at the Mill 

Greeter –
Oysters, Smoked Virginia Trout and Rillettes, Local Cured Meats and Locksley Cheeses, Huckleberry Wine Jam, Char Crackers, Pickled Things, West Oak Mostarda

Course 1
Hearth Charred Chicken Thigh, Catch Onion Jus, Preserved Hot Peppers, Soft Boiled Egg (Apple Stuffed and wrapped with Spring House Bacon)

Course 2
Sapling Roasted White Sturgeon Oscar, Blue Crab, Pot Greens, Hollandaise

Course 3
Gathered Field Salad, Chervil, Pepper Grass, Wild Mint, Spring Onions, Watercress, Preserved Tomato, Pestle Dressing, Crusted Bread

Course 4
Beef, Pork, Lamb (main course)

Virginia Lamb, Whiskey Bavette, Porchetta, Root Vegetable Soubise, Bordelaise

Dessert Collaboration of 4 talented pastry chefs

Special Beverage Features include:

Fire and Ice Special Brew by Adroit Theory Brewing 

One off Whiskey for Magnolias at the Mill by Catoctin Creek Distillery 

Virginia Wines and Beer as well as Spirits

Cash Bar 

 

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