Root to Table 2019 Night of Fire & Ice

To close out the 2019 Root to Table Culinary Series, guests gathered at West Oaks Farm Market for an unforgettable evening of elemental contrast: fire, ice and the flavors of Virginia’s rich culinary heritage. Chef Erik Foxx-Nettnin of Magnolias at the Mill led the experience, celebrating the close of harvest and the arrival of winter with an outdoor feast inspired by the art of Virginia Barbacoa.

A Feast Framed by Fire and Ice

The evening began with dazzling ice carvings sculpted live on site, setting the stage for a dramatic and delicious night. Guests then made their way to four interactive food stations, each led by a duo of past Root to Table chefs from the 2019 season. These tasting stations offered bold flavors, local ingredients and creative pairings that warmed guests against the crisp November air.

The main course featured three open-fire-cooked proteins — lamb porchetta, stuffed pork, and pit beef — all sourced from Virginia farms and cooked barbacoa-style over open flames.

Local Brews and Spirits

Adding to the flavor experience, Adroit Theory Brewing crafted a special brew exclusively for the event, while Catoctin Creek Distillery offered a limited one-off whiskey made just for the evening. The night closed with dessert and the sound of live bluegrass music under a glowing Shenandoah sunset.

A Farm-Forward Collaboration

West Oaks Farm, a 10-generation family farm dating back 300 years, provided the perfect setting for this community-focused celebration. Chef Erik collaborated closely with Farmer David to highlight local, seasonal ingredients and showcase the deep relationship between chef and grower.

Night of Fire & Ice brought together farmers, chefs, food artisans and guests for an event that captured the spirit of the season: honoring the harvest and preparing for the colder months through warmth, community and unforgettable food.