Presented as a six-course tasting journey, each dish was paired in “then and now” fashion — one course paying tribute to historic cooking methods and ingredients, and the other reimagining the same elements with a modern gastronomic twist.
Six Courses, Two Centuries of Flavor
Guests were treated to courses like:
- Coal and collard roasted hen egg with sweet pickled okra and crispy pig ear, paired with a contemporary take: a deviled duck egg topped with chive relish and bacon powder.
- A rustic crispy chicken and apple spatchcock served with johnny cake and charred onion was mirrored by a refined chicken and preserved peach ballotine with celery and turnip hash.
- The meal culminated with a nostalgic apple tansey and its present-day counterpart — a local egg and cream custard with salted brandy caramel.
A Star-Studded Chef Collaboration
Led by Chef Erik Foxx-Nettnin of Magnolias at the Mill, the dinner brought together a talented team of chefs from across Virginia and West Virginia, each lending their own signature to the evening:
- Chef Marcus Repp (Lansdowne Resort)
- Chef Steven Ferrell (Hillbrook Inn and Spa)
- Chef Damien Hinck (Final Cut at Hollywood Casino)
- Chef Abby McAllister (Schenck Foods)
Together, the team created an atmosphere of camaraderie and creativity — not just in the kitchen but also among guests, who were invited to interact with the chefs and learn about the inspiration behind each course.
Root to Table’s Mission in Action
This immersive dinner embodied the spirit of the Root to Table Culinary Series, which connects chefs, farmers and food enthusiasts around shared values of sustainability, community and culinary excellence. The evening also spotlighted the evolution of Southern and Appalachian foodways — honoring local ingredients, producers and the deep-rooted stories they carry.
Special thanks to Schenck Foods and Taste of Blue Ridge for their support in bringing this event to life.