Taste of Blue Ridge Top Chefs for “Four Sensational Chefs at Patowmack” Dec 4.
A final salute to Root to Table 2022, enjoy a late afternoon of Agri Cultural culinary excellence presented by Taste of Blue Ridge. This All-Star event will salute four chefs and a rising star that are vested in our culinary /agricultural community and committed to local sourcing.
The event will be hosted once again by nationally award-winning The Restaurant at Patowmack Farm.
Guests will enjoy seating at long communal tables, passed hors d’oeuvres, and then four courses served with wine or Gruet, Brut.
Four Sensational Chefs at Patowmack Features:
Vincent Badiee from The Restaurant at Patowmack Farm
Thomas Harvey (Harvey’s)
Jamie Imlah (Off the Line Cooking)
Mykel Winterstine (The Restaurant at Patowmack Farm)
Four Sensational Chefs at Patowmack Menu
Begin your holiday season with a vibrant four-course dinner at the beautifully holiday decorated Restaurant at Patowmack Farm. Inspired by the fantastic food grown and raised here in the United States, our chefs represent diverse culinary backgrounds showcased in the dinner courses you will savor at this Root to Table event.
The evening begins with passed hors d’oeuvres while taking in the stunning views of the Potomac River. 2021 saw Virginia trout to Virginia beef, Maine oysters, Indiana duck from a family farm, Blue Crab, and Loudoun County winter farm vegetables. The 2022 menu is coming soon and your palette will be in for an outstanding culinary experience.
Join restaurant owners, chefs, farmers, and of course, our passionate food friends for an exciting event!
About The Restaurant at Patowmack Farm
The Restaurant at Patowmack Farm presents a dining experience that is unique in and of itself. With the perfect venue: glass conservatory, gazebo, and open-air tent, guests are able to enjoy an unforgettable evening savoring organic, local, progressive cuisine while taking in one of the most spectacular views in all of Loudoun County.
The Prix Fixe menu is offered on Thursday, Friday, and Saturday evenings. Saturday and Sunday a Brunch/Lunch menu is available. The menus give you the opportunity to dine on sustainable, local, organic cuisine that is reflective of the seasons. Add the wine pairing to the prix fixe menu and experience the balance between food and wine.