For foodies, fall is all about wrapping up a season rich with gorgeous outdoor dining. And there’s no better way to say adieu to alfresco-eating weather than a socially distant feast in beautiful surroundings. Enter Taste of Blue Ridge, which will host “Pickled & Roasted,” an open-air culinary experience, on Sunday, Oct. 11.
To best accommodate guests with varying comfort levels regarding pandemic safety, there will be two primary types of seating. Diners can either tailgate at their own car or choose from a well-distanced outdoor table designed for either two, four or six people. The dinner takes place at Celebration Farms in Bluemont, where guests dine surrounded by the Blue Ridge Mountains on the farm’s 50 acres.
Seating is important these days, but what about the food? Seven chefs will combine their talents for a menu that fits the pickled and roasted theme. The bill of fare is inspired by local foods and pickling and roasting methods. Each chef selects a local farmer with whom to partner. They’ll collaborate on dishes that showcase the vegetables and meats to their best advantage, either by preserving them with pickling or by roasting them. It’s not just an eating experience either. Guests will learn from the chefs and farmers how to make perfect curtidos and roasts with food demonstrations throughout the progressive dinner.
Chefs include Jason Reaves, executive pastry chef at Middleburg’s Salamander Resort & Spa. He’ll join Jose Marty of Celebrations Farm, Erik Foxx-Nettnin of The Polished Foxx, Jeremy Thrasher of West End Wine Bar & Pub, Jeremiah Brooks of Hamilton’s Tavern 1840 and Dine One-One’s Patrick Evans in creating a meal to remember.
To purchase tickets, click here. // 18301 Whitehall Estate Lane, Bluemont
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