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Root to Table Culinary Series
November 30, 2019 @ 4:00 PM - 8:00 PM
The 2019 Root to Table Culinary Series wraps up with Chef Erik Foxx-Nettnin of Magnolias at the Mill throwing a fabulous fun event inspired by the art of Virginia Barbacoa. From ice carvings being cut right in front of you to your main course cooked outdoors barbacoa style on an open fire pit, the Night of Fire and Ice is a unique and perfect end to the 2019 Root to Table Culinary Series. This event will also feature a specially brewed beer from Adroit Theory Brewing for the evening as well as a one-off whiskey straight from Catoctin Creek Distillery.
This is a food experience you do not want to miss. Join our restaurant owners, farmers, food artisans and of course, our passionate food friends for an exciting event. The dinner will end with a dessert station and wonderful bluegrass music. The view is spectacular, be prepared for an amazing sunset!
Greeter – Oysters, Smoked Virginia Trout and Rillettes, Local Cured Meats and Locksley Cheeses, Huckleberry Wine Jam, Char Crackers, Pickled Things, West Oak Mostarda
Hearth Charred Chicken Thigh, Catch Onion Jus, Preserved Hot Peppers, Soft Boiled Egg (Apple Stuffed and wrapped with Spring House Bacon)
Sapling Roasted White Sturgeon Oscar, Blue Crab, Pot Greens, Hollandaise
Gathered Field Salad, Chervil, Pepper Grass, Wild Mint, Spring Onions, Watercress, Preserved Tomato, Pestle Dressing, Crusted Bread
Served Family Style
Beef, Pork, Lamb (main course)
Virginia Lamb, Whiskey Bavette, Porchetta, Root Vegetable Soubise, Bordelaise
Dessert Collaboration of 4 talented pastry chefs
Special Beverage Features include: Fire and Ice Special Brew by Adroit Theory Brewing
One off Whiskey for Magnolias at the Mill by Catoctin Creek Distillery