Pickled & Roasted
Sunday, October 11th 2020
Celebrations Farm – Bluemont, VA
3 – 7 pm
Join us for the Autumn Open Air Culinary Experience on Columbus Day Weekend!
About the Dinner
From Tailgating to Tavern Tables enjoy a night of Agri Cultural culinary excellence presented by Taste of Blue Ridge Root to Table Culinary Series under the grand Manor House walnut trees at Celebrations Farms.
Taste will salute our fall harvest in the Shenandoah Valley and Northern Virginia by bringing together six top chefs and multiple local farmers. We will also have our VIP Chef Ambassadors and food demonstrations from local farmers participating in the event.
Due to physical distancing requirements, we have crafted several seating options for our guests to take advantage of for their peace of mind!
About the Menu
Keep warm as the weather turns cool this autumn with the Root to Table dinner series presenting a vibrant tailgating dinner. The menu is inspired by our farmer’s favorite harvest crops with a twist from our top chefs, in this case, using the pickled and roasted methods. Get ready to enjoy the perfect pairing for these vibrant vegetables accompanied by roasted fall meats, all locally sourced.
You are invited not only to taste new dishes but also to learn from chefs and farmers, the secrets to making amazing curtidos and roasts. We have invited two of our favorite farmers who will do food demonstrations on pickling/canning as well as grilling techniques to give our guests a full culinary experience!
Ticket / Seating Options
When booking your ticket, you may pick your seating option. There is limited capacity so book your tickets early for your first seating choice.
Tailgating: Up to 6 guests per vehicle
Reserve your own space in a novel approach in the current climate to celebrate in a relaxed atmosphere with your friends or family. Space comes with linen draped table and chairs.
Farm Tables: 6 Guests per table
Couples Tables: 4 Guests
Romance Tables: 2 Guests
About Celebrations Farm
Celebrations Farm, Northern Virginia’s Agri-tourism & Cultural Center sits on 50 scenic acres, surrounded by the majestic Blue Ridge Mountains in Bluemont, Virginia.
Celebrations’ s mission is for all guests to partake in diverse and delicious food, beverage, learning, and artistry experiences, some independently and others through participation with talented people that have a story to tell for people that want to learn and experience.
Our chefs and bartenders also roll out the red carpet for the private weddings and social events at the very grand Celebrations Farm Manor House. Stay connected and plan to visit often!
Sponsored Chefs for “Pickled & Roasted”
Taste of Blue Ridge Top Chefs for “Pickled & Roasted”
Taste’s VIP Ambassadors
West Oaks Farm Market
David Lay Farms
Stephens City, VA
Mackintosh Fruit Farm
Young Harvests Farm
Charles Town, WV
Twin Ridge Orchards
Shenandoah Junction, WV
Feather Fletched Farm
War Shore Oyster Co.
Plan your weekend around this great destination
Taste of Blue Ridge has a line up of award-winning hotel and resort partners here in the Shenandoah Valley. Many partners are offering packages as well as shuttles to the event. 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 an hour from Washington DC.
“The best ingredients could be in our own back yards” – Chef Jeff Ault, Bavarian Inn Resort & Brewing Co.
Soup – Chefs Brooks & Evans
Roasted Pumpkin Shooter with Whipped Goat Cheese
Starter Course – Chefs Brooks & Evans
Lydia’s Fields & Young Harvests Farms
Selected Savory, Dill and Spicy Pickled Cucumber, Mushrooms, Green Beans, Garlic and Beets.
Cippolini Onions Confit, Roasted Garlic Focaccia, French Baguette.
Entrée Course #1 – Chef Thrasher
David Lay Farms, Lydia’s Fields, and Mackintosh Fruit Farm
Medley of Early Fall Vegetables served with a Goat Cheese Paw Paw Panna Cotta
Entrée Course #2 – Chef Foxx-Nettnin
David Lay Farms, Lydia’s Fields, and War Shore Oyster Co.
Virginia Scallop Gratin with Crispy Pickled Green Tomato, Heirloom Tomato Jam, Pepper Pot Aioli, Pistachio Gratin, Peppered Lardo
Entrée Course #3 – Chef Marty
Braised Beef served with Ginger Roasted Heirloom Carrots, Celeriac Puree & Pomegranate Demi Glace
Dessert Trio – Chef Reaves
Twin Ridge Orchards and West Oaks Farm Market
Apples & Honey Cheesecake Tart
Maple Roasted Squash Blondie
Bourbon Peach Cream Puff
House wines and non-alcoholic beverages from Celebrations Farm are included in the ticket price. Beer, Liquor Cocktails, and Specialty Wines will be available for an additional cost.