October Root to Table Weekend in Loudoun County
Root to Table’s Bountiful Virginia Harvest Feast in Loudoun
Sunday, October 16th 2022
Breaux Vineyards – Purcellville, VA
Join us in celebrating the passions of Chef Erik-Foxx Nettnin!
About the Root to Table Dinner
Enjoy an evening celebrating the heart & soul of the Root to Table Culinary Series. The series and its guests will gather for the first time in the vines at Breaux Vineyards.
Taste of Blue Ridge will salute Chef Erik Foxx-Nettnin and his dedication to the Root to Table Culinary Series and commitment to it’s mission. This will be an event inspired by Erik and his passion to support the local culinary community. Chef Erik has hand selected three Chefs to accompany him and is planning a special event that Root to Table guests will not soon forget.
Guests who purchase the VIP level will have to opportunity to come an hour early and enjoy a Raw Bar and special wine with Chef Erik and the Experts of Breaux Vineyards. The dinner will be paired with wine selected by the Culinary Team and experts from Breaux Vineyards. Guests will have the option to purchase tickets with or without the pairing.
About the Menu
The Harvest Feast will feature themes and dishes near and dear to Chef Erik’s passions. One of the missions of the Root to Table Culinary Series is to highlight the products of our local farmers. This event will be no different as Chef Erik plans to craft the majority of the menu around local items found here in Virginia.
The evening will see guests enjoy a grazing station, homemade pasta, and Chef Erik’s staple dish.
Dessert will rap up the evening with a special Peach Cobbler & Ice Cream from one of our guest chefs.
Taste of Blue Ridge Chefs for the Bountiful Virginia Harvest Feast
Farmers for the Bountiful Virginia Harvest Feast
Crestview Meat Market
Lydia’s Fields at Wheatland
Spring Valley Farm Market
War Shore Trading Co.
Orr’s Farm Market
Shepherds Whey Creamery
Demonstrations for the Bountiful Virginia Harvest Feast
The Virginia Truffle Festival will be talking about truffles and the new interest in Virginia to grow them. The ones we grow in Virginia are winter truffles, but they will have two other kinds coming in that are currently being harvested. Learn all about the newest sensation in the Commonwealth!
Learn from the experts at Orsini’s Appliances in Martinsburg, WV on Treager Grills. Chef David Propst will be doing live grilling demonstrations and guests will have the opportunity to taste samples straight of the fire!
Breaux Vineyards –
Breaux Vineyards is a family owned and operated vineyard and winery located in Northern Virginia. There are 3 generations of Breaux family members living on the estate and running the business. With 404 acres on the estate, we have dedicated 104 so far to the planting of vineyard.
With 17 different grape varieties, Breaux Vineyards produces an array of quality wines for the public and 12 wines each year just for their wine club members. All wines are bottled on site and the wines are made with 100% estate grown fruit. We were founded in 1995 with our first vintage in 1997
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.
36888 Breaux Vineyards Ln,
Purcellville, VA 20132
Special Thank You to our Sponsors!
VIP Hour – (begins at 2 pm)
Wine Tastings of Breaux Vineyard‘s choice
Oysters, Shrimp, Lobster, Scallops, Tuna Poke with Sauces, Aiolis, Meyer Lemons, and more
Welcome Hour –
Charcuterie Grazing Table
Local and Imported Cheeses & Charcuterie, Vegetarian Antipastos, Pate, Rillettes,
Local Vegetable Crudite, Dips, Spreads, Pickles, Crackers, and Croustades
1st Course – Chef Steve Ferrel
Loudoun Harvest Salad
Smoked Steak Tartare | Autumn Squash | Kale | Baby Radish | Caramelized Golden Raisin Purée
| Candied Pepitas | Pickled Pearl Onion | Chèvre | Sherry – Grain Mustard Vinaigrette
2nd Course – Chef Daniela Williams
Homemade Tagliatelle, White Lamb Ragu, Ricotta Salata
3rd Course – Chef Erik Foxx-Nettnin
Shallot Braised Audley Farm Short Rib, White Yam and King Crab Gratin, Harvest Roasted Vegetables with Chive Beurre Blanc, Nebiolo Braising Jus, Black Garlic Butter
Dessert – Chef Lauren Barrett
Peach and Cathead Biscuit Cobbler & Ice Cream
Guests will have the opportunity to enjoy a wine pairing from Breaux Vineyards with each of the 3 main courses of the dinner. A Cash Bar will be open for guests who would like to try more of the wines they tasted or other Breaux Wines.
*Menu items subject to change based on availability