Spring House Farm Harvest Dinner

October 27, 2019
Spring House Farm
2:00 – 6:30 pm

Location change:
Georges Mill Farm Artisan Cheese
11873 Georges Mill Road
Lovettsville, VA 20180

Join Farmer Andrew Crush in celebrating our top chefs in the Shenandoah  Valley

Farm Dinner at Spring House Farm

Join Farmer Andrew Crush and his family as he invites you to his farm on top of the mountain overlooking Loudoun County Wine Country for his Spring House Farm Harvest Dinner.

Guests will relax by the pond and enjoy raw oysters, drinks, and yard games. Then they will move up the hill where dinner will be served. The event wraps up at sunset with a plated dessert.

Spring House Farm’s unique approach is all naturel, grass-fed cattle and forest finished pork. This alone is enough to make Spring House Farm stand out from the rest.

A Cash bar will be available.

Event is scheduled rain or shine. (Tents will be used in the event of rain)

View Menu

Meet Farmer Andrew Crush 

Andrew has won 2016 America’s Best Young Farmers and Ranchers by “The Progressive Farmer” and the Rural Business of the Year and Rural Business under 40 by the Loudoun County Chamber of Commerce in 2015. 

Growing up in Southern Virginia, Andrew lived in a neighborhood with acres of land to hunt, fish, and play on. This is a freedom that’s nowadays taken for granted by many tablet and phone-obsessed kids. Andrew wanted to make sure his children would have the same liberties he was given growing up. For the Crush family, farm ownership allows for the environment they want: a hard work, equally as hard play which equals an ultimately active lifestyle.


Andrew Crush of Spring House Farm

See Pricing & Book Your Table >>

Limited Seating Available

Taste Top Chefs and former Guest Chefs Participating

Celebrating the Fall Harvest, our chefs will showcase the great bounty of the Shenandoah Valley. 

Chef Erik Foxx-Nettnin



 Chef Erik Foxx-Nettnin of Magnolias at the Mill

Chef Erik is a charter member of Taste of Blue Ridge and the Root to Table series. He has been the host for three events and will be the host for the final event – The Night of Fire and Ice. 

“Andrew Crush is a great farmer and trusted friend. His event promises to be representative of what he and Virginia have to offer. I am delighted to have created this menu with Andrew. Enjoy!”

Chef Justin Garrison


Guest Chef Justin Garrison of Justin Thyme Culinary

Chef Justin Garrison is widely known for his simple, yet eclectic food combinations using mostly locally sourced ingredients.

Owner of Justin Thyme Culinary, Chef Justin has been an Executive Chef for two of Northern Virginia Magazine’s Top 50 Restaurants. His cooking style is much like a delightful culinary roadmap. He has successfully mastered low country Southern Cuisine while owning The Barefoot Bistro in America’s culinary destination of Charleston, South Carolina.

Many of his culinary inspirations are influenced by his culinary tours in Italy and Spain. All of these experiences bring a colorful twist to traditional techniques while using only the freshest ingredients.

We are thrilled to have him as Guest Chef for this Root to Table event.

Guest Chef Brit Shyrene


Guest Chef Britt Shyrene

Chef Britt is a former Executive Chef at O’Faolain’s Irish Restaurant and Pub. She worked for a Michelin starred chef at Bowery Coastal in West Palm Beach, Florida as well as a destination restaurant in Fairmount, Indiana with Chef Kevin Grider using all locally sourced ingredients. She is currently freelancing for special events working toward opening her own restaurant in the next few years.

“I believe in this Root to Table mission so much. Such amazing work to get involved in! Proud to be in a community where I am surrounded by such wonderful ingredients, and near people who care, love food, and showcase its true beauty. What an opportunity to learn and get involved in the community, while sharing knowledge and experience around a table. This is food itself as a community. Food brings us all together, its an opportunity to experience something beautiful. Looking forward to seeing how far we can take it, and so excited to be a part of this! Very grateful to Chef Erik for including me as his guest chef on this project!”

Chef Marvin Swaner


Chef Marvin Swaner

Marvin comes from a background heavily imbued with locally sourced ingredients. He prefers things to be locally sourced, but also has a few qualms with the huge mainstream push towards buying everything locally.

“I think so many people are starting to take advantage of that and charge so much for their product. Sometimes it makes it so hard to be economical. It’s harder to be competitive when you buy local because you have to charge accordingly to what you’re buying. We just started working with Audley Farm, and they make our special blend of beef for our burgers. We also get our brisket from them, and that’s taken off like crazy here… But that’s just the one thing about ‘local’. You really have to watch it because it gets used to widely now.”


A short trip from the entire DC/MD/VA region

One of the top areas to retire, western Loudoun County offers a wine vineyard around every bend.

Please note that this is a farm on a mountain ridge out in the country, very low profile vehicles such as sports cars are not suggested.

Plan a weekend of visiting the farm market in the morning, hiking on the Appalachian Trail and then exploring of one Loudoun’s vineyards, breweries, or distilleries.

Spring House Farm

41173 Bald Hill Rd.
Leesburg, Virginia 20176


Farm Store opened 8 am to 8 pm


Please make sure you come to the event via the Loyalty Rd. to Bald Hill Rd. route that your GPS provides you. This is the easiest way to access the farm. As a point of reference, you are looking to pass Waterford Elementary School that will be on your left once you are on Loyalty Rd. If you have any questions, please don’t hesitate to reach out.

Don’t miss these other upcoming Taste of Blue Ridge Food Events

Fire and Ice Root to Table Event

Night of Fire and Ice 
November 30, 2019
Winchester, VA

The Menu

Cocktail Hour:

Fresh Virginia Oysters – Cider Mignonette, Spicy Cocktail Sauce, Saltines, Tabasco 


Braised Goat Cassoulet – Butternut Herb Gnocchi, Root Vegetable Puree, Rich Jus, Crisp Sage Onions 

Family Style: 

Char Roasted Porchetta and Beet Salad – Locksley Cheese, Pickled Onions, Roasted Apples, Spiced Walnuts, Five Spice Vinaigrette 

Duo of Roulades – Springhouse Pork and Aberdeen Angus Roulades, Turned Vegetables, Braising Jus, Ghent Mustard 

Plated Dessert: 

Local Peach & Pork Foster – Salty Bacon Wrapped Peach, Brewers Grain Granola, Smoked Springhouse Fall Honey, Bourbon Burnt Sugar Ice Cream

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