A group of 20 regional chefs and farmers collaborated for a culinary experience called Pickled and Roasted at Celebrations Farm in Bluemont Oct. 11.
The event was part of the Taste of Blue Ridge Root to Table Culinary Series, which aims to showcase local talent, food and wine in a socially-distanced environment.
About 170 attendees were spread out at tables placed inside and outside under tents to enjoy the five-course meal.
“Anytime we can showcase our incredible chefs and producers and introduce people to Loudoun County, it’s a great night,” said Beth Erickson, the president and CEO of Visit Loudoun and an event attendee.
Marcus Repp, director of culinary operations at Lansdowne Resort and Spa in Leesburg, said he was pleased to be part of the effort. While he was not one of the chefs featured during this installment, he said he was on hand to show his support for the industry.
“This helps put to the forefront that we are still here. Our industry has suffered such a loss, and this event is just amazing to be here. Our friendship as chefs transforms into the dining room, and it helps bring friends and family together,” he said.
Repp emphasized the friendships the chefs all share, which was echoed by Jeremy Thrasher, executive chef at West End Wine Bar and Pub in Purcellville.
“We are all friends but we never get to work together. It’s great to be able to do this together, and this is something we are all passionate about,” he said.
Some of the farms represented at the dinner were Burner’s Beef, David Lay Farm, Delightful Dairy, Feather Fletched Farm, Lydia’s Fields Farm, Mackintosh Fruit Farm, Twin Ridge Orchard, War Shore Oyster Company, West Oaks Farm Market and Young Harvests Farm.
Participating chefs included Erik Foxx-Nettnin, Jeremiah Brooks, Patrick Evans, Jose Marty and Jason Reaves.