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Evolution of Virginian Cuisine: a Root to Table Culinary Series

By:

The Taste of Blue Ridge announces Evolution of Virginian Cuisine, a historically inspired harvest, as the final pairing dinner of this year’s Root to Table culinary series. Evolution of Virginian Cuisine exposes the Commonwealth’s 400-year-old culinary history through six, locally sourced courses handcrafted by the most renowned chefs across Virginia and West Virginia.

The Root to Table series commemorates Appalachian heritage and its centuries-old roots in small, Shenandoah Valley farms and their naturally and organically produced goods. It also serves as a precursor to the statewide event series, American Evolution 2019.

Hosting the Evolution of Virginian Cuisine on Saturday, Nov. 3 is Executive Head Chef Erik Foxx-Nettnin of Purcellville’s Magnolias at the Mill. He along with four guest chefs will present six, sustainably inspired courses that offer tastes of both Antebellum Era cuisine and modern day interpretations. Assisting Chef Erik are Chef Marcus Repp of Lansdowne Resort and Spa, Chef Steven Ferrell of Hillbrook Inn and Spa, Chef Damien Hinck of Hollywood Casino’s Final Cut Steakhouse and Chef Abby McAllister of Schneck Foods Company.

“To me, the coolest part of this dinner [is] the way the menu sort of developed itself. Each course shows a leap in evolution from very close representations of authentic farm hand cooking and present day interpretations with a lot of the same ingredients,” says Foxx-Nettnin. “Virginia is such a diverse agricultural state, and it always has been.”

Each unique course offered at the fall harvest dinner will be paired with a special wine, beer or spirit hand-selected by Magnolias’ Assistant General Manager Matt Perkins.

Evolution of Virginian Cuisine festivities will commence at Magnolias at the Mill at 6 p.m., with the first course being served at 7 p.m. Course interpretations will be presented as follows:

Evolution of Virginian Cuisine

Course One

Past: Coal and Collard Roasted Hen Egg with Sweet Pickled Okra and Crispy Pig Ear

Present: Deviled Perfect Duck Egg with Confit, Chive Relish and Bacon Powder

 

Course Two

Past: Chesapeake Blue Catfish with Iron Pot Okra & Bean Stew, Ash Lemon, Spicy Tomato Butter and Crisp Oyster

Present: Blackened Blue Catfish and Crab Terrine with Shrimp Beurre Blanc, Okra Rellenos and Crisp Oyster

 

Course Three

Past: Crispy Chicken and Apple Spatchcock with a Larded Johnny Cake, Catch Gravy and Charred Onion

Present: Heirloom Chicken and Preserved Peach Ballotine with Hickory Maple & Sage Jus and a Celery & Turnip Hash

 

Course Four

Past: Cured and Salted Chopped Quarter with Spicy Mop, Hot Ash Yams, Bone Gravy and Pot Greens

Present: Copa and Speck Tacos topped with Hot & Sweet Garden Slaw, Virginia Red Corn Tortillas, Refried Virginia Peanuts and Yam Gaufrettes

 

Course Five

Past: Sassafras Smoked and Burried Venison with Sugar and Hickory Vinegar Peppers and Hearth-charred Squashes

Present: Sticky Pepper Mop Perfect Saddle Au Poivre with Celery and Rutabaga Gratin, Bone Marrows, Charred Grapes and Bordelaise

 

Course Six

Past: Apple Tansey Brandy-Poached Apple

Present: Local Egg and Cream Custard topped with Brewers Crumble and Salted Brandy Caramel

 

Tickets are $100 for six-course dinner or $125 for six-course dinner with cocktail pairings. Purchase your tickets here.

Grace Silipigni
Author: Grace Silipigni

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