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.
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$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
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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.
Become a Sponsor Become an Exhibitor
Featured ParticipantsWhat's on the Menu
A multi-course dinner with drink pairings, featuring ideas chefs don’t always get to explore in a restaurant setting. Chefs will accommodate "gluten free vegan" substitutions.
Amuse bouche
Chef Kashif Browne
Roasted Beet Tartare
Sesame Cones | Balsamic
Citrus Carrot & Truffle Cauliflower Mousse
Tapioca Crisp | Micro Greens
First Course
Chef Randall Colby
Roasted Skate
Ramps | Brown Butter | Chipotle | Turnips
Second Course
Chef Kashif Browne
Char Grilled Honey Thyme Chicken
Foraged Mushrooms | Jalapeño Corn Purée | Pickled Shallots | Smoked Bacon Vinaigrette
Third Course
Chef Clem Tamasang
Palm Seared Filet
Black Mbongo Spice Demi | Ramp Spaetzle | Pickled Spring Onion | Asparagus | Mustard Leaf Oil | Red Vein Sorrel
Dessert
Chef Bunty Gnomes
Cranberry Hazelnut Fudge & Passionfruit Twist
Homemade Hazelnut Crunch | Salted Soft Caramel | Manjari Chocolate Anglaise Passion Fruit Consommé | Coco Nibs Tuile | Blackberry Caviar
Please share any dietary restrictions at the time of booking.
