Root to Table’s Spring Salute to Women in Food & Wine

Spring Event – Sunday, March 26th 2023
Bluemont Station Brewery & Winery – Bluemont, VA

Root to Table’s Exclusive Culinary Experience Celebrating Women’s History Month!

About the Dinner

The kickoff to Root to Table’s 2023 season began with a salute to all the talented women in the culinary and agriculture industries. Root to Table guests were once again welcomed to Bluemont Station Brewery & Winery for an afternoon of culinary excellence. Foodies were able to experience a true Culinary Journey throughout the Manor House of Bluemont Station.

Guests were greeted by Founder Nancy Craun in the Chandelier Room where they could talk to multiple chefs, a butcher, tea maker, and Bluemont Station’s Wine expert before breaking into smaller groups to explore the Manor house. Each room had one to two Food Stations, a Farmer, and a beverage maker where groups could to talk with each woman more while tasting their delicious creations!

After their visit to each of the other 3 rooms of the Manor House, guests gathered back in the Chandelier Room to talk with our two distinguished pastry chefs. Overall this was an incredibly successful Inaugural event for the series. Be on the lookout for more information to come for this event in 2024. We’re planning a two-day extravaganza in Charlottesville, VA to once again salute the amazing women in Culinary & Agriculture!

Taste of Blue Ridge Top Chefs for the Salute to Women in Culinary!

Chef Ryan Becklund

Ryan Becklund

Botanical Fare

Charlottesville, VA

Chef Melissa Close

Melissa Close

Mockingbird Restaurant

Charlottesville, VA

Chef Mary Ellen Diaz

Mary Ellen Diaz

Alma Bea

Shepherdstown, WV

Chef Laura Fonner

Laura Fonner


Charlottesville, VA

Amanda Wyne Luhowiak of the Whole Ox

Amanda Luhowiak

The Whole Ox

Marshall, VA

Chef Rachel Pennington

Rachel Pennington

The Pie Chest

Charlottesville, VA

Chef Kari Rushing

Kari Rushing

Vault & Cellar

Middletown, VA

Pastry Chef Mykel Winterstine

Mykel Winterstine

Restaurant at Patowmack Farm

Lovettsville, VA

Meet the Participating Farms, Beverage Makers, and Ambassadors

Cara pouring wine

Meet the fantastic beverage makers who will be participating at Root to Table’s Salute to Women in Food and Wine! Talk to them about their products and passions.

Ann Fox talking to Root to Table Guests

Meet the farmers who will be participating at Root to Table’s Salute to Women in Food and Wine! Talk to them about their farms, products and more.

Chef Miriam Conroy talking to guests

Meet the ambassadors of the Root to Table Culinary Series who will be guiding guests along their Culinary Journey at Root to Table’s Salute to Women in Food and Wine!

Bluemont Station Brewery & Winery at night

Bluemont Station Brewery & Winery –
“Come Together & Visit Often”

Many of you may remember our Pickled and Roasted event in October 2020. Bluemont Station (formerly Celebrations Farm) opened in 2022. Their Agri-tourism and Cultural Center sits on 50 scenic acres, surrounded by the majestic Blue Ridge Mountains in Bluemont, Virginia.

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.

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

logo of Bluemont Station Brewery & Winery

Bluemont Station Brewery & Winery

18301 Whitehall Estate Lane
Bluemont, VA 20135

Phone 540-544-6262

Special Thank You to our Sponsor!

Virginia is for Lovers logo


Visit Loudoun Logo



Visit Charlottesville logo

The Menu

Amanda Luhowiak – The Whole Ox

Charcuterie Table – Country Rillette, Cottos, Sausages, Smoked Meats, House Cured Pickles, Mustards, Local Cheese

Ryan Becklund – Botanical Fare

Lentil Taco – Corn Tortilla, Smokey Slow-Roasted Lentils, Rainbow Carrot Slaw, Cashew Crema, Pickled Onions, Micro Greens/Flowers

BLT Skewer – Locally Made Sourdough, Smokey Baked Mushrooms, Tomato, Greens, Herb Aioli

Melissa Close – Mockingbird Cville

Redneck Egg Roll – Confit Pork Belly, Ham Hock Braised Collard Greens, Cheddar Mac & Cheese, Hungry Hill Hot Honey Dipping Sauce & Micro Greens

Fried Green Tomatoes “Caprese” – Goat & Pimento Cheese, Apple Cider Reduction, Basil Oil, Rock Cabbage Micros

Laura Fonner – Siren Restaurant

Duck Sausage Rolls – Harissa Pickled Radish & Carrot Salad, Chimichurri Labneh, Micro Herbs

Wild Chesapeake Bay Rockfish – Roasted Local Carrot, Pistachio and Currant Romesco, Local Micro Herb Salad

Mary Ellen Diaz – Alma Bea

Smoked Trout – Pickled Beet Salad, Collard Green & Horseradish Pesto

Venison Stew – Sweet Pea Spaetzle

Kari Rushing – Vault and Cellar

Southern Braised Goat Shank – Carolina Gold Rice & Sea Island Red Peas, Topped with a Fennel Slaw, Mint

Fried Catfish – Appalachian Blue Barley Berries, Herb Salad

Mykel Winterstine – The Restaurant at Patowmack Farm

Salted Lavender Honey Tart – Infused Long Stone Farm Honey

Yuzu Caramel Cheesecake – Mini Vanilla Cheesecake, Shortbread Crust, Yuzu Caramel Ganache

Rachel Pennington – The Pie Chest

Three Generations Strawberry Rhubarb Pie – All-butter crust filled with plump, ripe strawberries and tart rhubarb topped with a brown sugar crumble. Inspired and brought to life by Nanny’s crust, MeeMaw’s strawberry patch, and Dorothy’s baking DNA. Topped with fresh Chantilly cream.

Beverage Features:

Welcome Beverage of choice from Bluemont Station Brewery & Winery

A cash bar will be available