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

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

Join us for an Exclusive Culinary Experience Celebrating Women’s History Month!

Meet the Root to Table Ambassadors for the Spring Root to Table 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

Chef Miriam Conroy

Miriam Conroy: Dept. Chair / Chef Instructor, Culinary Arts Program at BRCTC

Miriam oversees Blue Ridge Community and Technical College Culinary Academy’s Programs which are designed to provide students with the practical knowledge and skills necessary to prepare for employment within the foodservice, hospitality and tourism industry. Students will learn classical cooking and baking techniques, which include a wide variety of regional cuisines, along with courses that build on immersing the student into all aspects of culinary foundations such as nutrition, safety and sanitation, origins of food, food history, food costing, product efficiency, sense of urgency, attention to detail and culinary artistry. Practical lab experiences will help to complete the well-rounded student for entry into the workforce. Students will be able to experience the flow of their product from creation to service in this degree program through our Bruin Café lab and other service opportunities.

Connie Heyer: Owner, Lilah Restaurant

Connie created this Shepherstown eatery to please the pallets of just about every guest who could enter. Lilah’s features old favorites as well as seasonal and internationally inspired dishes and drinks that are sure to be remembered. They source their ingredients from the local area as much as possible to ensure the best flavors for you to savor. From wood-fired oven baked flatbread pizzas to seafood, pasta, char-broiled prime steaks, gluten-free and vegan options, and house made desserts, they have something for everyone.

And there’s a bonus… they are dog friendly!

Connie Heyer of Lilah Restaurant

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

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, Market Salamander

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.

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

Top Dishes from 2022 Series

Let these dishes inspire you for what’s to come March 26th!

Fish plated at Hillbrook Inn's 2022 Root to Table event

Erik Foxx-Nettnin
4th Annual Open Air Feast

Chef T's Fried Chicken from Root to Table's

“Chef T” Torrece Gregoire
The Great Chefs Table

Lamb Ragou Pasta from Root to Table's Fall Harvest Dinner

Daniela Williams
Fall Harvest Dinner