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.
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
And there’s a bonus… they are dog friendly!
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!
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
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.
Bluemont Station Brewery & Winery
18301 Whitehall Estate Lane
Bluemont, VA 20135
Top Dishes from 2022 Series
Let these dishes inspire you for what’s to come March 26th!