An Italian Farm Dinner in Loudoun

Come join us for a harmonious dinner to welcome the spring season where we will combine local ingredients with eastern food and culture to awaken your body and spirit.

 

Lansdowne Resort and Spa

Date  May 31, 2019
Time  6:30 to 10 pm
Location  Lansdowne Resort and Spa
44050 Woodridge Parkway Leesburg, VA 20176
Phone  703-729-8400

Host Chef Marcus Repp, Director of Culinary

Chef Marcus Repp

 

 

About This Event

The base of traditional Chinese medicine is food, and seasonality plays a key role in how your body reacts to all ingredients. Get your body ready for spring with the introduction of traditional Chinese medicine to form balance and harmony in your lifestyle. Experience this special evening accompanied by Root to Table partners and friends.

 

            

Stay at Lansdowne Resort and Spa with a special rate just for Root to Table Fans!

 

Lansdowne will offer a unique locally sourced Root to Table event featuring a nine-course Asian inspired menu by Executive Chef Marcus Repp.  

Lansdowne Spring Health and Wellness EventIn Asia, dinner includes multiple courses teasing the taste buds with a cleansing course before the main entrée courses are presented. An Asian dinner either in a formal setting or a family home involves more than just an appetizer, salad, main course, dinner, and dessert. The variety of the dishes you are presented creates the unique Asian dining experience.  Sometimes it is just a bite that leads to the next cuisine experience.   

Reaching back to the roots of traditional Chinese Food preparation in harmony with the season and place, Chef Marcus courses will center on the cuisine of China centered around health and wellness.  Our collaborating chefs will each present a course. Perhaps of all the Root to Table events, A Journey through the Season will showcase the talent of our collaborating chefs as they explore a new cuisine together. 

 

The Menu –

Beginning with a selection of Charcuterie and Cheese featuring Longstone Farm Meats and Loxley Cheese, guests will enjoy a taste of Chinese cuisine with an emphasis on wellness thru food selections.

Course 1 – Cucumber & Garlic, roasted nuts, crudité, hydroponic bouquets

Course 2 – Lard & Scallion Pancakes, grilled shrimp, sweet aromatic soy sauce

Course 3 – Lavender Oasis Chai Smoked rabbit “ballontine”, goji berry, local honey

Course 4 – Edamame Dumplings – Dashi, Seasonal Micro Greens, Saffron

Course 5 – Seafood – Scallops, Sweet Shrimp, Local Crab, Local Bacon

Course 6 – Intermezzo – Cleansing Chicken soup, noodles, scallions, sesame oil

Course 7 – Red Rice Congee, Wok Fried Pork Jowl, pickled Mushrooms, greens

Course 8 – 7th Rib & Short Rib, star anise, garlic, lemongrass, taro & arugula

The Sweets –

Course 9 – Glutinous Rice Ball Soup – rose hips & ginger
Chinese Mooncake, rosehip cookies and ginger candy

Take Home: Harmonious Four seasons truffle – Green Alchemy Tea

The environment is relaxing and calming – experience Asia at Lansdowne Resort.

MEET THE GUEST CHEFS


Chef Steve | Taste of Blue Ridge

Executive Chef Steven Ferrell |Host Chef

“I am looking forward to cooking with the other chefs.  This is a new cuisine I do not often have an opportunity to work on. The Root to Table events allow me to look at how the other chefs approach local products and the techniques they used.”

Learn more about our host site, Hillbrook Inn and Spa.

 

Chef Erik - Taste of Blue RidgeExecutive Chef Erik Foxx-Nettnin, Magnolias at the Mill 

“I have been behind Taste from its infancy and I’m looking forward to the food challenge Chef Marcus is going to give us. I have often collaborated with Chef Marcus and enjoy visiting Lansdowne Resort – a beautiful property.”

Looking forward to cooking shoulder to shoulder with the other chefs and seeing enjoyment on the faces of our guests.

Learn more about Magnolias at the Mill.

 

CHEF ABBY McAllisterChef Abby McAllister, Natural Foods & Farm-to-Table Specialist at Schenck Foods

“This is my second time working beside of Chef Marcus.  WE met last year the 2nd Annual Open Feast at Hillbrook Inn and Spa. A that event I prepared a caramelized peach cornmeal cake, paired with my buttermilk ice cream. Can’t wait to see what my challenge will be for this event.”

“I love using locally sourced ingredients. The sense of togetherness, not just between chef and guest, but between chefs, will be truly unique. Blue Ridge Root to Table has a way of connecting us all on a very human level already, but to partake in preparing food for a group in this style, gives the event a very harmonious feeling.”Learn more about Schenck Foods Company.

 

Join us for a unique food experience

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