Sunday, December 4th 2022
Restaurant at Patowmack Farm – Lovettsville, VA
Join us for an Exclusive Culinary Experience with four Best Chefs of the Region!
About the Dinner
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.
About the 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.
Begin your evening 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 our restaurant owners, chefs, farmers, and of course, our passionate food friends for an exciting event!
View Menu
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.
Taste of Blue Ridge Top Chefs for “Four Sensational Chefs at Patowmack”
Vincent Badiee
The Restaurant at Patowmack Farm
Thomas Harvey
Harvey’s
Jamie Imlah
Off the Line Cooking
Mykel Winterstine
The Restaurant at Patowmack Farm
Conversation with The Whole Ox -“Today’s Butcher Shop”
Plan your weekend around this great destination
Taste of Blue Ridge has a line up of award-winning hotel and resort partners around the Shenandoah Valley. Itinerary ideas are listed for each lodging location so you can plan a weekend around this Root to Table event.
Lovettsville, VA is less than an hour from Dulles International Airport and Washington DC.
The 2021 Menu
Let these dishes inspire you for what’s to come December 4th!
Vincent Badiee
The Restaurant at Patowmack Farm
Vincent Badiee
The Restaurant at Patowmack Farm
Tim Rowley
The Wine Kitchen
Erik Foxx-Nettnin
The Polished Foxx
Jan Van Haute
Hillbrook Inn & Spa
The Menu
Charcuterie Table by the Whole Ox Butcher Shop
First Course: Jamie Imlah, Chef – Off the Line Cooking, Leesburg, VA
VA Chestnut Soup
Smoked Apple, Rosemary Crema, Sage
Second Course: Thomas Harvey, Chef – Harvey’s, Fall Church, VA
Vaccinara
Oxtail, Pine Nut, Bone Marrow Yorkshire Pudding
Main: Vincent Badiee, The Restaurant at Patowmack Farm
Longstone Suckling Pig
Ramp Kimchi, Chicory, Ponzu, Chincteague Littleneck Clam
Dessert: Mykel Winterstine, Pastry Chef, The Restaurant at Patowmack Farm
How ‘Bout Them Apples
Ginger, Oats, Bourbon Caramel, Chocolate
Beverage Features:
Gruet, Domaine St. Vincent Brut
Borie-Manoux, Beau-Rivage Bordeaux Blanc
Citra, Tere de Chieti Sangiovese
A cash bar will be available