A Journey with the Washingtons from Farm to Table
Friday, September 13, 2019
George Washington Hotel and Audley Farm
4:30 – 9pm
Experience the Washingtonian family through a unique progressive dinner
The George Washington Hotel and Audley Farm would like to invite you to their first annual Blue Ridge Root to Table progressive dinner where they will explore local sourcing here in the Shenandoah Valley with a new twist around the history of the Washingtonian family. Historic Audley Farm was founded in 1749 through George Washington’s family. Warner Washington, George’s cousin was the first owner of the farm. The George Washington Hotel connection with the Washingtons began with the receiving of a large land grant from Lord Fairfax. The hotel was built in 1924 by The American Hotel Corporation, as part of their “Colonial Chain” and was after two years of extensive renovations reopened in 2008.
Plan a Culinary Weekend Getaway
Just for this weekend, the George Washington Hotel is offering a special package to include the dinner, hotel stay, and other culinary ideas for a food destination weekend. Begin your visit with a check in and then be shuttled to Audley Farm for the Root to Table Washingtonian event. Upon return to the George Washington Hotel, be greeted by “George” himself and learn about his involvement in the Winchester area from the age of 16 as a land surveyor. After a five course dinner in George’s Ballroom, wrap up the evening in the Half Note. The next morning is breakfast at George’s Food and Spirits. Then Taste of Blue Ridge has a wonderful itinerary of food experiences including a local farmer’s market, a hike on the Appalachian Trail, of course visits to wineries and breweries and a list of other fun festival events happening that weekend. Check out the special offer at a historic icon for Winchester, Virginia.
Chef Patrick Evans of George’s Food and Spirits
Having just come on board at George’s Food and Spirits, Chef Patrick is no stranger to the George’s since he was their executive chef several years ago. He has a passion for the local farms in the area. Particularly in the area of produce so be prepared to see some vegetarian entrees on this Root to Table event.
Upcoming interview in the next few weeks about Chef Patrick.
Chef Sandy Gallagher of Audley Farm
“It is with great pleasure that Audley Farm sponsors Chef Sandy as a top Chef for the Root to Table Series” – Turner and Mary Kay Kobayashi.
Chef Sandy is co-owner and chef at The Butcher Station here in Winchester Virginia. A northern state transplant, Sandy has managed to make the shift from a biomedical industry to local ingredient restaurant owner. Sandy will start your culinary experience off with a visit to Audley Farm where the main protein for the evening is raised. Tempting you with cocktails and tapas, she will get your taste buds ready for an inspired harvest season dinner later at the George Washington Hotel. She also does cooking classes at Audley each Thursday seasonally.
Limited Seating Available
Guest Chef and Guest Personalities to be announced
Celebrating the Fall Harvest time, our chefs will put showcase the great bounty of the Shenandoah Valley.
Chef Marvin Sawner of Aikens Group – George’s Food & Spirits Alumni
Chef Megan Agregaard of Magnolia’s at the Mill – George Washington Hotel Alumni
Springfield Exit – Musical Guest
A short trip from the entire DC/MD/VA region
One of the top areas to retire, Winchester and Berryville, Virginia is just one and a half hours from Washington, DC. Just over the Blue Ridge Mountains, you come to the northern edge of the Shenandoah Valley. Steeped in history and outdoor adventure, the valley is also home to Virginia’s #1 industry – agriculture. Whether you are flying in at Dulles or Baltimore international airports or driving, Winchester is know at the gateway to the Virginia’s Shenandoah Valley. Look here for exciting itinerary ideas.
Don’t miss these other upcoming Taste of Blue Ridge Food Events
October 27, 2019
November 30, 2019
A glance through his diary entries in 1768 and 1769 alone, suggests that in the run up to the Revolution, George Washington was a more avid hunter and fisher than he had ever been. On February 24, 1768, he writes, “Went a ducking between breakfast and dinner and killed 2 Mallards and 5 bald faces
Appetizers at Audley Farm by Chef Sandy
Audley Beef and Liver Hand Pies
Virginia Hoe Cakes with Smoked Pork
Infused Fish Muddle
Stationed: Pickled Vegetables and Fresh Cheeses
Salad – Chef Marvin
Fresh local Greens topped with thin sliced Apples, thin sliced Smoked Duck Breast, Julienne Red Onion, Celery, and local Cheddar with a Sweet Onion Vinaigrette
Oyster stew – Chef Marvin
Virginia Oysters with Celery, Potatoes, Carrots, and Onions in a creamy Seafood Stock with Smithfield Ham and chopped Spinach; served with grilled Baguette and roasted Garlic Aioli
Audley Farms Beef Brisket – Chef Patrick
8-hour braised Beef Brisket with a Coffee-Rum Reduction served with select local Vegetables and Parsnip Mashed Potatoes.
Lafayette Gingerbread Cake – Chef Megan
Served with Orange Syllabub and a Bourbon Hard Sauce