Date: Sunday, March 26th
Group #1: 3-5 pm
Group #2: 5-7 pm
Location: Bluemont Station Brewery & Winery - Bluemont, VAAbout This Experience –
Taste of Blue Ridge is pleased to have Bluemont Station Brewery & WInery as the host of an inaugural event for the 2023 Root to Table Culinary Series!
The kickoff to Root to Table’s 2023 season begins as we salute all the talented women in the culinary and agriculture industries. Enjoy a late afternoon of culinary excellence presented by Taste of Blue Ridge. This event will salute 8 Chefs from around the Blue Ridge’s culinary /agricultural community and who are committed to local sourcing.
This event will take place throughout the Manor House of Bluemont Station. Guests will arrive and be greeted by Founder Nancy Craun before breaking into smaller groups to explore the Manor House. Each room will have a Food Station where your group will be able to talk with the Food Makers, Farmers, Wine Makers and more while tasting their delicious creations!
This event will be exclusive to the first 80 guests to book their ticket. Talk and network with Chefs, Restaurant Owners, Farmers, Food Artisans, and Wine Makers from around the region.
“Celebrating the women contributing to the great culinary and agricultural endeavors here in Virginia and West Virginia is a beautiful opportunity for our Root to Table food movement. I am thrilled to have our inaugural celebration during Women’s History Month. Our mission is to offer a networking platform and introduce these women to our Taste of Blue Ridge audience.” – Nancy Craun, Founder of Taste of Blue Ridge
Amanada Luhowiak: The Whole Ox
Charcuterie Table - Country Rillette, Cottos, Sausages, Smoked Meats, House Cured Pickles, Mustards, Local Cheese
Ryan Becklund: Botanical Fare
Lentil Taco - Corn Tortilla, Smokey Slow-Roasted Lentils, Rainbow Carrot Slaw, Cashew Crema, Pickled Onions, Micro Greens/Flowers
BLT Skewer - Locally Made Sourdough, Smokey Baked Mushrooms, Tomato, Greens, Herb Aioli
Melissa Close: Mockingbird Cville
Redneck Egg Roll - Confit Pork Belly, Ham Hock Braised Collard Greens, Cheddar Mac & Cheese, Hungry Hill Hot Honey Dipping Sauce & Micro Greens
Fried Green Tomatoes “Caprese” - Goat & Pimento Cheese, Apple Cider Reduction, Basil Oil, Rock Cabbage Micros
Laura Fonner: Siren Restaurant
Duck Sausage Rolls - Harissa Pickled Radish & Carrot Salad,
Chimichurri Labneh, Micro Herbs
Mary Ellen Diaz: Alma Bea
Smoked Trout - Pickled Beet Salad, Collard Green & Horseradish Pesto
Venison Stew - Sweet Pea Spaetzle
Kari Rushing: Vault an Cellar
Southern Braised Goat Shank - Carolina Gold & Sea Island Red Rice
Fried Catfish - Appalachian Blue Barley Berries, Herb Salad
Mykel Winterstine: The Restaurant at Patowmack Farm
Salted Lavender Honey Tart - Infused Long Stone Farm Honey
Yuzu Caramel Cheesecake - Mini Vanilla Cheesecake, Shortbread Crust, Yuzu Caramel Ganache
Rachel Pennington: The Pie Chest
Three Generations Strawberry Rhubarb Pie - All-butter crust filled with plump, ripe strawberries and tart rhubarb topped with a brown sugar crumble. Inspired and brought to life by Nanny's crust, MeeMaw's strawberry patch, and Dorothy's baking DNA. Topped with fresh Chantilly cream.
Join our restaurant owners, chefs, farmers, and of course, our passionate food friends for an exciting event!
Ryan Becklund - Botanical Fare (Charlottesville, VA)
Melissa Close - Mockingbird Restaurant (Charlottesville, VA)
Mary Ellen Diaz - Alma Bea (Shepherdstown, WV)
Laura Fonner - Siren (Charlottesville, VA)
Amanda Luhowiak - The Whole Ox (Marshall, VA)
Rachel Pennington - The Pie Chest (Charlottesville, VA)
Kari Rushing - Vault & Cellar (Middletown, VA)
Mykel Winterstine - The Restaurant at Patowmack Farm (Lovettsville, VA)
Is there ID or minimum age requirements?
Guests must be at least 21 years of age to attend. Young culinary enthusiasts will be permitted upon request.
Can I attend with a restrictive diet? (Ex. Keto, Vegan, Vegetarian)
This event will feature a wide variety of foods and beverages from all categories. We cannot guarantee that participating chefs will prepare dishes without common allergens, including nuts, dairy, gluten, etc. It's important to fill out the form during checkout with severe allergens or ingredients so a team member can consult with the Chefs. For more help, you can email Nancy Craun at email@example.com or call 540-533-1853.
Is this event kid / family friendly?
This event is mainly aimed for an adult audience. If you wish to bring a child, please note there is no child discount and a child must pay for a seat. For more help, you can email Nancy Craun at firstname.lastname@example.org or call 540-533-1853.
How can I contact the organizer with any questions?
You can email Nancy Craun at email@example.com or call 540-533-1853.
What's the refund policy?Refunds will not be made after March 16th
Sellouts are likely so we do create a wait-list and can sometimes sell your tickets for you or you may transfer them to a friend. However, this is not guaranteed.