Root to Table’s The Great Chefs Table

Fall Event – Sunday, October 8th 2023
Audley Farm – Berryville, VA

Join us as we raise money to fight food challenges in the region!

Meet the Root to Table Ambassadors for our Fall Event!

Beverly Morton Billand:
Owner, The Restaurant at Patowmack Farm

Root to Table is happy to recognize Beverly as it’s 2023 Brand of Excellence Recipient
(our first VIP award for a Restaurant Owner)!

A native of Virginia, Beverly is a nurse by profession, organic farmer, for over 45 years (purchased Patowmack Farm in 1986), owner of the award-winning Restaurant at Patowmack Farm, which began in 1997.

Beverly deeply respects the earth, is an advocate of locally grown, seasonal organic products and has a strong dedication to sustainable agriculture. Beverly is an avid supporter of local small businesses, farmers and community organizations. Beverly followed her dream of farming and running a restaurant (although that was not in her original dream – that is a story which she will gladly share), creating a place where those that come to experience are able to leave with more than they arrived.

Beverly Morton Billand of The Restaurant at Patowmack Farm

Lori and Bill Mackintosh at Hillbrook Inn's 2019 Root to Table event

Lori Mackintosh: Owner, Mackintosh Fruit Farm

Lori MacKintosh owns and operates MacKintosh Fruit Farm, alongside her husband Bill MacKintosh. Originally from Berryville, Virginia, she and Bill were high school sweethearts who inherited the farm from family about 28 years ago. Beginning with only peach and apple trees, they have expanded the farm and it now offers plenty of fruit and vegetable you-pick options! We sat down with Lori to ask her some questions about local ingredients, growing the crops, and the fun, exciting opportunities to be had at MacKintosh Fruit Farm.

Carissa Zanella: Owner, Hillbrook Inn & Spa

As soon as you drive down the driveway of Hillbrook Inn, you find a storybook setting. The old English Tudor captivates you as it cascades down the hillside. I knew it was the perfect home for our creative minds. My husband maintains the building, oversees the maintenance and grounds, and works behind the scenes in the business. I personally handle more of the front of the house — working directly with staff, visiting with guests, and helping my team with events and every day operations.

Learn more about Carissa through our Foodie News Blog!

Carissa Zanella - Owner of Hillbrook Inn

David Weinschel

David Weinschel: Bluemont Station Brewery & Winery

David O. Weinschel is a local business leader, consultant, and influencer in the Hospitality Industry.  In 1985, as a recent hospitality management graduate from Florida International University he founded Celebrations Hospitality, based in Bluemont, Virginia.  Celebrations Hospitality owns and operated Whitehall Estate, Bluemont Station Farm Brewery & Winery, and award-winning Celebrations Catering.  Mr. Weinschel enjoys partaking in hospitality experiences through world travel and importing inspired ideas for his guests to enjoy.

Ann Fox – Owner of Fox Urban Farm

From 2004 to 2020, the Foxes owned and operated Greenwood Grocery & Deli in Winchester. After selling the business, they wanted something that would allow for a better work/life balance while also benefiting their fellow citizens.

They took some time to recharge and decide what they wanted to do next. Ann and John then started exploring urban agriculture and hydroponics. From there, the idea of Fox Urban Farms was born. Most of 2022 was spent in the planning stages of the business and working with local government to find a suitable location that was both zoned appropriately and accessible to all residents. The first seeds were planted on Thursday, December 15, 2022.

Ann Fox of Fox Urban Farms

Meet Root to Table’s Chef Board

Marcus Repp: Corporate Director of Food & Beverage, Noble House Hotels & Resorts

What are you most excited about with Taste of Blue Ridge and your Root to Table dinners?

“We are doing something so important for the region and the people that live here. Driving quality and connecting with the farmers and Artisans is such a wonderful experience that connects us to the land and the people. We are all so excited to be part of this revolutionary movement!

Learn More about Chef Marcus and his 5+ year membership of Root to Table

Chef Marcus Repp

Chef Pete Smith of Market Salamander

Roderick “Pete” Smith: Executive Chef, L’Auberge Provencale Bed & Breakfast

Chef Pete is our newest Root to Table Top Chef. We’re honored to have him as a founding member of our Chef Board which is helping us select the perfect Chefs, Menu Items, Themes, and more for each event. Chef Smith brings over 20 years of experience to Root to Table and is an adamant supporter of the locally sourced movement.

Erik Foxx-Nettnin: Owner, The Polished Foxx

Chef Erik’s mission is to develop a multi-purpose culinary operation with locally-sourced food and community relationships as cornerstones. The Polished Foxx caters events, from dinner parties to weddings, as well as provides freshly prepared meals for pickup. And because of his extensive experience, Chef Erik is also offering locally-sourced master butchered meats.

Learn More about Chef Erik and his 6+ year membership of Root to Table

Chef Erik talking to a Root to Table guest

Plan your weekend around this great destination

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

Berryville, VA is less than an hour from Dulles International Airport and a little over one hour from Washington D.C.