By Evan Milberg
This summer, Loudoun County farmers, winemakers and chefs will come together for “Farm to Fork,” an 11-day event from July 24 – August 3 that showcases locally grown products. Twenty-six restaurants, 14 farms and eight award-winning Loudoun wineries will be participating. “It’s like Restaurant Week, but with local products,” says Miriam Nasuti, the founder of Farm to Fork. For each restaurant that participates, at least 70 percent of the menu’s ingredients has to come from locally sourced products—from meats to wine—from Loudoun.
Yesterday, many of the restaurants, farms and vineyards participating met in Ashburn for a “Meet and Greet” to network and discuss how they plan on collaborating to make Farm to Fork work. In her closing remarks, Nasuti said “farmers, be good to your chefs, and chefs, be good to your farmers.” On June 15, the farmers and restaurants and wineries will all decide who they’re going to work with for their seasonal menus.
