Summer Solstice and Virginia Seafood
Sunday, June 23, 2019
Walsh Family Wine, Purcellville, VA
6:30 – 10pm
Join Magnolias at the Mill at one of Loudoun’s great vineyards! We will be presenting a menu of the best Virginia seafood including oysters, clams, scallops, fresh and saltwater fish and much more.
Taste of Blue Ridge and Magnolias at the Mill invite you to experience the culinary mastery of Chef Erik Foxx-Nettnin and other Virginia local chefs. This will be a unique event dedicated to two Virginia products – wine and seafood. Chef Erik has selected one of Loudoun County’s great vineyards to be the location for his June Root to Table culinary event. This will be Chef Erik’s fourth Root to Table event. Stepping away from his restaurant and moving his Summer event to a vineyard location to showcase his culinary skills is a thank you to his winery friends here in Loudoun County.
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 me 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
Take in Amazing Scenery at Walsh Family Tasting Room
Walsh Family Wine has just opened their new Tasting Room. Relax in a beautiful setting surrounded by vineyards owned by Nate and Sarah Walsh. A husband and wife team dedicated to creating wines which pulse with the distinctiveness and elegance of the rocky hills of Loudoun County, the Walshes own 50 acres of wine grapes on five distinct sites, all in Loudoun County, Virginia.
Limited Seating Available
Meet Guest Chef Britt Shyrene
Three Blue Ridge Root to Table chefs will join me for an exciting evening of food and conversation.” – Chef Erik Foxx-Nettnin – Executive Chef of Magnolias at the Mill.
My guest chef is Britt Shyrene. Chef Britt is a former Executive Chef at O’Faolain’s Irish Restaurant and Pub. She worked for a Michelin starred chef at Bowery Coastal in West Palm Beach, Florida as well as a destination restaurant in Fairmount, Indiana with Chef Kevin Grider using all locally sourced ingredients. She is currently freelancing for special events working toward opening her own restaurant in the next few years.
“I believe in this Root to Table mission so much. Such amazing work to get involved in! Proud to be in a community where I am surrounded by such wonderful ingredients, and near people who care, love food, and showcase its true beauty. What an opportunity to learn and get involved in the community, while sharing knowledge and experience around a table. This is food itself as a community. Food brings us all together, its an opportunity to experience something beautiful. Looking forward to seeing how far we can take it, and so excited to be a part of this! Very grateful to Chef Erik for including me as his guest chef on this project!”
A short trip from the entire DC/MD/VA region
Purcellville is a smail town in beautiful western Loudoun County. Still able to maintain a home town feel, enjoy browsing the small antique shopping streets. Take a drive on the country roads outside of the town exploring vineyards, breweries, and farm markets.
198 N 21st St, Purcellville, VA 20132
Don’t miss these other upcoming Taste of Blue Ridge Food Events
“The event is going to feature all the best of Virginia to include scallops, oysters, clams, crab cakes, and rockfish. Each of my guest chefs will have a station and then our main course and dessert will be served family style. This event is for seafood lovers only!”
– Chef Erik, Magnolias at the Mill
Greeter – Assorted Virginia Oysters, Walsh Rose Mignonette, Tobiko, Bloody Mary cocktail sauce, Saltines, Yuzu – Soy with Scallions and Lemon Grass, Wasabi
Three separate food stations manned by our Top Chefs for great conversation -each specializing in a different seafood direction to include:
– Valencia Style Spanish Paella with Local Virginia Rockfish and Organic Ayrshire Farm Chicken, Chorizo and Golden Rice
– Chesapeake Skate and Blue Crab Meunière- Fresh Blue Crab, Skate Wing and Cheek, Brown Butter, Caper, Shallot Ravigote \
– Delmarva U 10 Scallops and Local Pork Belly- Seared Scallops, Braised Local Belly, Spicy Virginia Hickory Gastrique, Garlic Chips
Main course will be family style at your table – Oyster and Brioche Deviled Blue Catfish stuffed Andouille, oyster, buttered Brioche, Blue Crab, Clam, Scallop Stuffed, Local Yolk Hollandaise
Finally Dessert – Blackberry Buttermilk Chess Pie.
Walsh Family Wine will have selected wines to go with each course and station. Available for purchase, you can select a pairing option or a bottle of your choice.