Four Sensational Chefs at Patowmack

 Sunday, December 4th 2022
Restaurant at Patowmack Farm – Lovettsville, VA

Join us for an Exclusive Culinary Experience with four Best Chefs of the Region!

Dining Room Root to Table's Four Chefs at Patowmack

About the Dinner

A final salute to Root to Table 2022, enjoy a late afternoon of Agri Cultural culinary excellence presented by Taste of Blue Ridge. This All-Star event will salute four chefs and a rising star that are vested in our culinary /agricultural community and committed to local sourcing.

The event will be hosted once again by nationally award-winning The Restaurant at Patowmack Farm. Guests will enjoy seating at long communal tables, passed hors d’oeuvres, and then four courses served with wine or Gruet, Brut. 

About the Menu

Begin your holiday season with a vibrant four-course dinner at the beautifully holiday decorated Restaurant at Patowmack Farm. Inspired by the fantastic food grown and raised here in the United States, our chefs represent diverse culinary backgrounds showcased in the dinner courses you will savor at this Root to Table event.

Begin your evening with passed hors d’oeuvres while taking in the stunning views of the Potomac River. 2021 saw Virginia trout to Virginia beef, Maine oysters, Indiana duck from a family farm, Blue Crab, and Loudoun County winter farm vegetables. The 2022 menu is coming soon and your palette will be in for an outstanding culinary experience.

Join our restaurant owners, chefs, farmers, and of course, our passionate food friends for an exciting event!

View Menu

Dish from the Restaurant at Patowmack Farm

Gazebo at The Restaurant at Patowmack Farm

About The Restaurant at Patowmack Farm

The Restaurant at Patowmack Farm presents a dining experience that is unique in and of itself. With the perfect venue: glass conservatory, gazebo, and open-air tent, guests are able to enjoy an unforgettable evening savoring organic, local, progressive cuisine while taking in one of the most spectacular views in all of Loudoun County.

The Prix Fixe menu is offered on Thursday, Friday, and Saturday evenings. Saturday and Sunday a Brunch/Lunch menu is available. The menus give you the opportunity to dine on sustainable, local, organic cuisine that is reflective of the seasons. Add the wine pairing to the prix fixe menu and experience the balance between food and wine.

Taste of Blue Ridge Top Chefs for “Four Sensational Chefs at Patowmack”

Chef Vincent Badiee

Vincent Badiee
The Restaurant at Patowmack Farm

Chef Thomas Harvey

Thomas Harvey

Chef Jamie Imlah

Jamie Imlah
Off the Line Cooking

Pastry Chef Mykel Winterstine

Mykel Winterstine
The Restaurant at Patowmack Farm

Conversation with The Whole Ox -“Today’s Butcher Shop”

The Whole Ox logo

Plan your weekend around this great destination

Taste of Blue Ridge has a line up of award-winning hotel and resort partners around the Shenandoah Valley. Itinerary ideas are listed for each lodging location so you can plan a weekend around this Root to Table event.

Lovettsville, VA is less than an hour from Dulles International Airport and Washington DC.

The Restaurant at Patowmack Farm Logo

The Restaurant at Patowmack Farm

42461 Lovettsville Rd. 
Lovettsville, VA 20180

Phone 540-822-9017

The 2021 Menu

Let these dishes inspire you for what’s to come December 4th!

Egg appetier by Chef Vincent Badiee

Vincent Badiee
The Restaurant at Patowmack Farm

Ash-e-jow from Root to Table's Four Chefs at Patowmack

Vincent Badiee
The Restaurant at Patowmack Farm

Pasta dish from Root to Table's 2021 Four Chefs at Patowmack

Tim Rowley
The Wine Kitchen

Chef Erik's Surf & Turf dish at Root to Table's Four Chefs at Patowmack

Erik Foxx-Nettnin
The Polished Foxx

Chef Jan's dessert at Root to Table's Four Chefs at Patowmack

Jan Van Haute
Hillbrook Inn & Spa

The Menu

Charcuterie Table by the Whole Ox Butcher Shop

First Course:  Jamie Imlah, Chef – Off the Line Cooking, Leesburg, VA

VA Chestnut Soup
Smoked Apple, Rosemary Crema, Sage

Second Course:  Thomas Harvey, Chef – Harvey’s, Fall Church, VA

Oxtail, Pine Nut, Bone Marrow Yorkshire Pudding

Main: Vincent Badiee, The Restaurant at Patowmack Farm

Longstone Suckling Pig
Ramp Kimchi, Chicory, Ponzu, Chincteague Littleneck Clam

Dessert:  Mykel Winterstine, Pastry Chef, The Restaurant at Patowmack Farm

How ‘Bout Them Apples
Ginger, Oats, Bourbon Caramel, Chocolate

Beverage Features:

Gruet, Domaine St. Vincent Brut
Borie-Manoux, Beau-Rivage Bordeaux Blanc
Citra, Tere de Chieti Sangiovese

A cash bar will be available