Root to Table’s Spring Celebration of West Virginia
Spring Event – Sunday, May 7th 2023 (4-8 pm)
Bavarian Inn Resort & Brewing Co. – Shepherdstown, WV
Join us for an Exciting Culinary Experience Celebrating West Virginia’s Spring Harvest!
About the Dinner
The Root to Table Culinary Series is excited to once again welcome guests to “Almost Heaven” West Virginia for the 2023 season! The Bavarian Inn Resort & Brewing Co. will host Root to Table diners for their 4th event this May. Help us celebrate the Spring Harvest in West Virginia as we highlight Chefs who have “Roots” in West Virginia by either having lived or cooked in the Wild & Wonderful state at some point in their career.
Make it a full weekend by booking an overnight stay on Sunday night at the Bavarian Inn.
About the Menu
This event will have some of the best dinning features that our guests love. Start the evening enjoying a mixology demonstration from Diane Batt of the Bavarian Inn where she will be preparing 2 of the Inn’s signature cocktails that guests will have the chance to pick from.
You’ll then move to the lawn overlooking the Potomac where our Top Chefs will be creating dishes inspired by the season. Stop by and chat with each of them at their Food Station and learn a little about their inspiration and passions of what’s on their plate.
Finally, guests will move indoors and enjoy a plated course from Executive Chef Jeff Ault and his special Guest Chefs.
Join our restaurant owners, chefs, farmers, and of course, our passionate food friends for an exciting event!
Taste of Blue Ridge Top Chefs for the Spring Celebration of West Virginia!
May 7th Culinary Weekend Happenings
Special Thank You to our Sponsors and Affiliates!
Station #1 – Chef Rampey
Roasted Potato Pierogi “Ruskie” (Russian Pierogi) – Creamy Onion Soubise, smoked Stracciatella, Sauerkraut “ash”, duo of Spring Ramps & Prosciutto.
Station #2 – Chef Renn
Smoked Trout Mousse – Almond Dill Cream, Salted Flatbread Cracker
Charcoal Grilled Walleye Fillet – “lemon & herb” light champagne vinaigrette, multicolor micro greens.
Station #3 – Chef Diaz
Grilled Morel & Spring Asparagus “Corn” Flatbread – Crème Fraiche, Local Mountain Swiss, Sour Cream
Soft Shell Crab & Appalachian Bejeweled Rice – Pickled Corn, Candied Black walnut, Smoked Bacon & Tomato
Station #4 – Chef Conroy and BRCTC Students
Hasenpfeffer Stew (Tender Rabbit Stew) – Crispy Fried Polenta, Honey Buttered Spring Radishes from the BRCTC Greenhouse
Main Course – Chef Ault, Chef Welsch, & Chef Loeffler
Fresh Water Trout “Crépinette” & Braised Veal Short Rib – Sauteed Fresh Morels, Spring Pickled & Ramp Butter Bean Puree, Southern Chow Chow Relish & Black garlic puree
Dessert – Danie Armstrong / Sugar Whipped
Lemon Ginger Cake – Salted Honey Buttercream
Appalachian Apple Cake – Sweet Cinn Buttercream
Local wines and beer from the Bavarian Brothers Brewing are included in the ticket price. Liquor Cocktails will be available for an additional cost.
Farmers our Chefs Trust for the Spring Celebration of West 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.
Shepherdstown, WV is an hour from Dulles International Airport and one and a half hours from Washington D.C.
Bavarian Inn Resort & Brewing Co.
164 Shepherd Grade Road
Shepherdstown, WV 25443
Phone: (304) 876-2551