Field & Flame
Sunday, May 17, 2026 | 5:30 pm
Riverside on the Potomac in Loudoun County, VA
A celebration of cuisine rooted in connection, creativity and community.
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Come hungry. Leave inspired.
Field & Flame is Root to Table’s event of the year – where chefs push boundaries, flavors surprise and Northern Virginia’s vibrant farmer, chef and food lover community comes together. Every ticket supports Root to Table’s work in strengthening local food systems through education and partnerships. The evening will culminate in a lively auction featuring high-value packages such as multi-day luxury dining experiences, chef-curated adventures, handcrafted goods, and rare local treasures. Every winning bid directly supports our initiatives by helping grow sustainable farming, expand food education, and increase community access to real food.
The Experience
An interactive night featuring chef demos, seasonal dishes, a magical marketplace and time to connect with people who share a love of where our food comes from.
Choose-Your-Own Culinary Adventure
VIP Ticket
Everything included with General Admission, plus:
- Early access beginning at 4:00pm (90 minutes before General Admission)
- Champagne and oyster welcome reception
- Private meet-and-greets with featured chefs and artisans
- Curated VIP gift bag from regional makers
- Guided tastings, marketplace previews and culinary storytelling
- Priority table seating during dinner service
- A portion of VIP proceeds directly supports Root to Table’s nonprofit programming.
- Learn More
$350
General Admission
- Live cooking demonstration by Executive Chef Kashif Browne
- Seasonal multi-course dinner highlighting regional farmers and producers
- Artisan marketplace with handcrafted local goods
- Interactive experiences with chefs, farmers and partners
- Brand of Excellence Awards presentation
- Community table dining and shared stories
- Includes wine or beer. Spirits available via cash bar.
- Gratuity included.
$225
Buy Tickets
Support the night that supports local food.
Field & Flame sponsorship and exhibitor opportunities offer meaningful visibility, direct connection with guests and a role in strengthening our regional food system at our highly anticipated market.
What's on the Menu
A multi-course dinner with drink pairings, featuring ideas chefs don’t always get to explore in a restaurant setting.
Amuse bouche
Chef Colby Janowitz
Delicata squash and goat cheese crostini (NF, VEG)
Pumpkin, sunflower and sesame seed crumble | goat cheese | honey | sourdough
Wine pairing: Rappahannock Cellars Viognier, 2022
First Course
Chef Clement Tamasang
Crackling chawanmushi (NF)
Crispy chicken skin | peas | baby root vegetables | dashi
Wine pairing: Domaine Grand Veneur Côtes du Rhône Blanc
Entrée
Chef Kashif Browne
and Chef Colby Janowitz
Short rib pepperpot and koshihikari rice (NF)
King trumpet mushrooms | miso butter
Wine pairing: Thorn-Clarke “Shotfire” Shiraz, Barossa Valley, Australia, 2019
Dessert
Chef Bunty Gomes
Cranberry hazelnut fudge and passionfruit twist
Cranberry fudge brownie | homemade hazelnut crunch | salted soft caramel Manjari chocolate anglaise | passionfruit consommé | cocoa nib tuile | blackberry caviar
Wine pairing: Barrel Oak Petit Cuvée, 2021
Please share any dietary restrictions at the time of booking.
