To News/PR Index
of Blue Ridge Launches Root to Table - the First of a
Event Series in Virginia and West Virginia
Taste of Blue
Ridge invites you to join seven leading Virginia and
chefs for two evenings of fine dining in an informal relaxed setting.
The focus is
on showcasing the finest quality food made with locally grown and raised
VA – August 2017 / Newsmaker Alert / Taste
of Blue Ridge is a community of owners, chefs, farmers and food retailers
who are dedicated to serving the highest quality level of food using the
best resources available.
community’s mission is to educate the consumer on how to take products
from their farmer markets and backyard gardens hence “root origin” and
turn them into award winning dishes and beverage cocktails. That is why
Taste uses “root to table” to describe this foodie escape weekend,” said
Nancy Craun, Owner and Founder of Taste of Blue Ridge.
through a grant from Virginia Tourism, the first event weekend is on August
18th and 19th at the Hillbrook Inn
and Spa and The George Washington Hotel. This culinary collaboration
involves chefs from the Virginia counties of Loudoun, Clarke, Frederick,
the City of Winchester, and Jefferson County in West Virginia.
is going to be interesting and fun having this many executive chefs and
restaurant owners in one kitchen. Hopefully the fireworks will be minimal!”
August 18th at the Hillbrook Inn and Spa is a cocktail party combining
Asian and Virginia cuisine and cocktails starting at 7 pm.
August 18th at George’s
Food and Spirits is an evening of oysters on the patio. Combining draft
beer and/or wine, Chef John Lawrence features roasted oysters on the Sundowner
Patio. “A real popular event for the locals,” said Suzi Smith, Director
of Sales at The George Washington Grand Wyndham Hotel in Winchester, Virginia.
Ming Chan from Chinatown in Winchester, Virginia will showcase “Summer
in Saigon with Vietnamese Pork Lettuce Wraps and a martini with an Asian
influence – Saigon Brow.
Jeremy Throckmorton of Throx Market will give a different twist to the
Virginia BBQ by featuring a smoked pastrami with homemade sauerkraut. Celebrating
Virginia Craft Beer Month, guests will experience a “beertail” called Mitchelada.
Ferrell of HIllbrook Inn ‘s Redbook Restaurant will offer a surprise signature
tapa and cocktail for the evening.
August 19th, is a dinner party with live music at the Redbook Restaurant
located at the Hillbrook Inn and Spa. “The goal is to provide an unforgettable
personal experience between chefs and the consumer with the chance to see
first-hand how the Taste of Blue Ridge community of farmers and restaurants
collaborates for the love of good food,” said Carissa Zannella, owner of
Hillbrook Inn and Spa.
to Table” Dinner Menu will be:
Harvest and Ayrshire Farm are proud to be a part of the Blue Ridge Root
to Table Program. As part of the Gentle Harvest Mission, we have a social
responsibility to connect our communities to where there food comes from.
Through our partnership with the Blue Ridge Root to Table program, we have
been given greater strength to carry on our mission, with the help of partnering
restaurants, farms, and businesses,” said Robert Doane, Marketing and Events
Specialist - Gentle Harvest & Ayrshire Farm.
Course: Baked Rappahannock Oysters prepared by Chef John Lawrence from
George’s Food and Spirits in Winchester, VA
Course: Seasonal salad featuring Chef’s Garden and Macintosh Farm produce
prepared by Chef Steve Ferrell from the Redbook Restaurant in Charles Town,
Couse: Locally grown, organic Heritage Breed Beef prepared by Chef Lawrence
Kocurek from Gentle Harvest in Upperville, VA
Mangalitsa Pork, Porchetta and Guanciale Summer Vegetable Gratin with an
Heirloom Tomato Jus prepared by Chef Erik Foxx-Nettnin from Magnolia’s
at the Mill in Purcellville, VA
Peach tart with peaches harvested by Macintosh Farm prepared by Chef Susan
Dolinar from Nibblins in Winchester,
for the Hillbrook Inn and Sap events may be purchased at tasteofblueridge.eventbrite.com.
Price range is from $25 for the cocktail party to $95 for the dinner. Beverage,
sales tax, and gratuity are additional. The George’s Food and Spirits may
be purchased directly from The George Washington Hotel.
inn and Spa is offering 20% off the cost of overnight accommodations. There
will also be a $25 credit toward any spa experience. The promo code is
George Washington Hotel Grand Wynham Hotel is also offering a discount
on lodging. The promo code is GoBlueRidgeTravel.
dress code for all events is casual. It is rare for guests to have an intimate
conversation with chefs about their passion for food. This is the goal
of our “Root to Table” events. We want everyone to be relaxed and enjoy
a truly authentic experience,” said Craun.
of Blue Ridge: www.tasteofblueridge.com
in December 2011, Go Blue Ridge
Travel (GoBRT) is an e-commerce marketing company using digital internet
channels to both create a travel ecosystem community for the northern Piedmont
and Shenandoah Valley of VA, WV, and MD. In 2014, the Kids Trail was launched
to promote multi-generational family travel and has received three grants
from Virginia Tourism. In 2016, Taste of Blue Ridge, a foodie escape experience
supporting local resourcing in the valley. Taste of Blue Ridge with its
marketing community partners are the recipient of a $25,000 tourism marketing
leveraging grant – Blue Ridge Root to Table.
and owned by Nancy Craun who grew up in the area and has 30 years of experience
in the event planning, restaurant, hotel, and marketing arenas. GoBRT covers
a 160 plus mile radius of the Interstate 81 Corridor spanning the states
of Virginia, West Virginia, and Maryland.
and Owner GoBlueRidgeTravel.com