Every Root to Table event begins with a simple mission of building community through food. We bring together chefs, farmers, and artisans across the region to show how a shared meal can nourish both people and place.
Root to Table Gala: “Savor, Nurture, Sustain” captures the very heart of that mission. Taking place at the historic Riverside on the Potomac, the event invites guests on a culinary journey that spans Appalachian, Indigenous, and global influences – a true celebration of connection through cuisine.
What Makes the Gala Unique
This Gala event marks a special milestone: our first Root to Table Gala since becoming a nonprofit organization, elevating chefs, farmers and artisans as equal partners in the region’s growing culinary ecosystem.
From the moment guests arrive, they’ll be immersed in an evening of storytelling, flavor, and connection. Expect Virginia seafood, local wine, and a deep appreciation for Appalachian heritage, all woven together through the creativity and heart of some of the Mid-Atlantic’s most talented chefs.
Beyond great food, the Gala emphasizes the tangible impact of our mission, from community partnerships to real business growth. As Chef Erik Foxx-Nettnin of The Polished Foxx puts it, “I go into these events with 10% of the crowd knowing me and leave with 90% aware of who I am.”
The Culinary Lineup: Meet the Chefs Behind the Magic
This year’s lineup showcases the incredible diversity that defines modern American cuisine. Meet the chefs who will be preparing courses inspired by their heritage and regional roots.
Chef Marcus Repp
Vice President, Root to Table | Creator, “On the Road” community program
Corporate Director of Food & Beverage at Noble House Hotels & Resorts
With decades of international hospitality experience, Chef Marcus Repp brings both creative vision and culinary leadership to the Savor, Nurture, Sustain Gala. In addition to overseeing the evening’s menu, he is also leading the development of Root to Table’s “On the Road” community program, a new initiative designed to connect chefs, farmers, and food lovers beyond the gala table.
Chef Kashif Browne
Partner, Hillbrook Inn and Spa (Charles Town, WV)
Roots: Guyana, South America
Chef Kashif Browne’s culinary journey spans some of the finest kitchens in New York and Las Vegas. He spent six years as Executive Sous Chef to the First Family at the White House and later served as Executive Chef for Ridgewells Catering, where his last event was the prestigious U.S. Open PGA. Today, he is leading Hillbrook Inn and Spa’s newest culinary venture, The Fieldstone at Cool Springs.
Chef Brad Weideman
Executive Chef, DC Prime Steaks (Leesburg, VA)
Roots: Georgia, USA
Originally from the Peach State, Chef Brad Weideman brings Southern warmth and precision to every plate. His career includes leading kitchens at renowned steakhouses like The Capital Grille and DC Prime Steaks, but his creativity extends far beyond beef. Known for blending local ingredients with his own signature fusion style, Chef Weideman’s dishes strike the perfect balance between tradition and innovation. This marks his second appearance with Root to Table, where his bold yet thoughtful approach continues to captivate guests.
Chef Clem Tamasang
Executive Chef, Bavarian Inn and Brewery (Shepherdstown, WV)
Roots: Cannaroon, West Africa
As the youngest Executive Chef to join Root to Table, Chef Clem Tamasang brings both passion and precision to his craft. Influenced by European technique and inspired by his West African roots, he creates dishes that are refined, vibrant, and full of heart. Before joining the Bavarian Inn, Chef Clem honed his expertise at Final Cut at Hollywood Casino, Branded Chop House, and Goodstone Inn in Middleburg, Virginia – experiences that shaped him into both a creative chef and an approachable, confident leader.
Chef George “Bunty” Gomes
Head Pastry Chef, Ridgewells Catering (Bethesda, MD)
Roots: Dhaka, Bangladesh
Chef George “Bunty” Gomes brings a truly global influence to the Gala, with culinary experience spanning the Middle East, Asia, and the United States. Beginning his career in Dubai, he quickly earned acclaim for his artistry and precision, including Gold and Merit Awards from the Emirates Culinary Guild for his exceptional chocolate work. Now Head Pastry Chef at Ridgewells Catering, Chef Bunty continues to inspire through mentorship and education, sharing his craft and creativity with the next generation of chefs.
Chef Erik Foxx-Nettnin
Charter Member, Owner of The Polished Fox Catering (Leesburg, VA)
Roots: North Carolina, USA
Chef Erik Foxx-Nettnin has been an active part of Root to Table since 2017, participating in and hosting more than 20 culinary events. Known for his deep respect for the seafood cycle of life, he brings both expertise and storytelling to his dishes. He will serve as host for Gala’s Champagne and Oyster VIP Reception, setting the tone for an evening that celebrates connection, craft, and community!
Chef Colby Janowitz
Owner of Mycelia Pop-up Restaurant
Roots: Carroll County, Maryland
Chef Colby Janowitz brings passion, precision, and a love for local ingredients to Root to Table. A Maryland native, he honed his craft at acclaimed restaurants including Café Boulud, Canlis, and the three-Michelin-starred SingleThread Farm. After leading The Restaurant at Patowmack Farm to the #1 spot on Northern Virginia Magazine’s Top 50 list, he and his wife Meagan launched Mycelia, a pop-up celebrating connection, collaboration, and the bounty of the land.
Farmers & Artisans: The Roots of the Event
At the heart of every Root to Table gathering are the farmers and artisans whose passion and stewardship bring the mission to life, including:
Kelly Knight
Board Director and Co-Owner, Rappahannock Cellars
Roots: California, USA
Kelly Knight represents the next generation of a winemaking legacy that began with her family’s roots in Croatia, continued through California, and now flourishing in Virginia. Growing up planting the vines that would become Rappahannock Cellars, Kelly remains committed to her family’s mission of sustainability, honoring the land through environmentally responsible practices that nurture both the vineyard and the surrounding ecosystem. She also plays a key role in the development of Root to Table’s signature event, Salute to Women.
Amanda Sweeney
Board Director and Owner, Edgewood Apiary & Farm
Roots: Virginia, USA
As the Founder and “Keeper of the Bees” at Edgewood Apiary & Farm, Amanda Sweeney blends her entrepreneurial spirit with a deep respect for nature. With over twenty years of experience in supply chain, technology, and marketing, she brings both strategy and heart to Root to Table. As Board Director and Chair of the Resource Development Team, Amanda plays a key role in growing partnerships and fostering meaningful connections between patrons, producers, and the broader community.
Carissa Zanella
Charter Member and Owner, Hillbrook Inn & Spa
Roots: Massachusetts, USA
As an original charter member of Root to Table, Carissa Zanella has been part of the movement since its earliest days. From hosting the beloved “An Open Air Feast” to leading new initiatives, her commitment to celebrating food, community, and hospitality runs deep. This year, Carissa and her event team will oversee planning for the Gala, partnering with Chef Kashif Browne to deliver a dynamic culinary experience that brings the spirit of Root to Table to life in West Virginia.
Clay Morris
Guest Forager Appalachian Culinary & Foraging
Roots: New Mexico, USA
Clay Morris is a restoration ecologist and passionate forager who focuses on using native plants as food sources. Known for distinguishing between what’s merely edible and what’s truly palatable, he supplies wild ingredients to local chefs and brings a deeper awareness of nature’s bounty to the table. With expertise in ethnobotany and ethnoastronomy, Clay’s work centers on preserving and celebrating both Indigenous and Appalachian foodways.
Adriana Luca
General Manager, Barrel Oak Winery
A newcomer to the Root to Table community, Adriana Luca first joined the movement at Root to Table’s Salute to Women in March 2025. She brings fresh energy and collaboration to this year’s Gala, continuing Barrel Oak Winery’s tradition of celebrating Virginia craftsmanship and community connection.
Venue Spotlight: Riverside on the Potomac
Nestled along the Potomac River with views of Sugarloaf Mountain, Riverside on the Potomac offers the perfect blend of history, hospitality, and heart. Owners Suzi and Travis Worsham have lovingly restored this 1700s estate, continuing Suzi’s culinary legacy as a former chef and owner of the famed Heart in Hand Restaurant in Clifton.
The 1760 stone residence anchors the estate, surrounded by gardens, the original 1690 log cabin, and a historic road leading to the Potomac’s first sanctioned ferry site. Guests will gather inside one of Virginia’s largest restored barns, honored by the National Trust for Historic Places and the Virginia Landmark Trust.
As Root to Table joins in celebrating the U.S. 250th Anniversary, Riverside stands as a living tribute to community, craftsmanship, and the timeless joy of sharing a meal together.
Honoring Excellence: The Brand of Excellence Awards
Each year, Root to Table recognizes leaders who embody our mission of sustainability, craft, education, and community with our Brand of Excellence Awards. This honor celebrates commitment, integrity, and the spirit of “neighbors nurturing neighbors.” For both the recipients and the broader community, the recognition stands as a lifelong reminder that excellence is measured not just by what’s created on the plate or in the field, but by how we uplift one another in the process.
Root to Table’s Brand of Excellence Awards include:
- Harvest Steward: Champions of sustainability and local sourcing
- Culinary Torchbearer: Innovators and educators in the culinary arts
- Community Pillar: Creators of outstanding regional impact
- Rising Root: Young professionals shaping the future of food
The VIP Experience: A Culinary Prelude
Limited to just 50 guests, the Gala’s VIP Experience offers an intimate start to the evening. Guests will be greeted in the Long Stable Gallery with a glass of Champagne and Chef Erik Foxx-Nettnin’s freshly shucked oysters before touring The Stables, where chefs and farmers will share stories, values, and tastes. The experience continues upstairs in the Historic Bank Barn, where VIP guests enjoy reserved seating overlooking the Potomac River, the perfect vantage point for an unforgettable night of culinary artistry and connection.
The Main Event: Dinner, Music, and Marketplace
The evening unfolds with a seasonal four-course dinner crafted by Root to Table chefs and paired with the region’s finest farm-fresh ingredients. Guests will enjoy live music and an artisan marketplace that brings the stories behind the food to life, along with chef talks, tastings, and interactive moments that celebrate the heart of our culinary community.
The Live Auction & Fundraising Goal
This year’s Gala will be as fun as it is meaningful, with a $100,000 fundraising goal to support Root to Table’s 2026 initiatives, including our On the Road Community Program, Winter Soup Initiative, and Young Person Lifestyle Program.
In addition to the live auction, guests can enjoy interactive games like Wine Ring Toss and an Appalachian-inspired “Chicken and Bones” fortune telling experience. The auction itself will feature an incredible mix of experiences, including chef-hosted dinners, farm-to-table days, vineyard getaways, luxury weekends, and exclusive culinary adventures.
Beyond the excitement, every bid helps strengthen Root to Table’s mission of connecting chefs, farmers, and food lovers while inspiring a more sustainable and collaborative culinary community. Volunteers, sponsors, and attendees alike play a vital role in keeping that mission alive and growing!
Celebrate connection, sustainability, and community through food!
Your participation in Root to Table’s Savor, Nurture, Sustain event helps us continue building bridges between chefs, farmers, and food lovers across the region. Whether you attend, sponsor, or donate to this year’s Root to Table Gala, your participation fuels our nonprofit’s mission and impact.
- Want to sponsor the Gala? Learn more
