Join fellow foodies for an exclusive culinary experience this Fall inspired by a leader of the Root to Table Culinary Series!
Root to Table and Chef Erik Foxx-Nettnin invite you to dine in the vines of Breaux Vineyards this Fall!
Date: Sunday, October 16th: 3 – 7 pm
Location: Breaux Vineyards – Purceville, VA
Cost: $150 – $225 (Does not include Eventbrite fee or VA Sales Tax)
About This Experience –
Taste of Blue Ridge is pleased to introduce Breaux Vineyards as a host of the third event in the 2022 Root to Table Culinary Series!
Enjoy an evening celebrating the heart & soul of the Root to Table Culinary Series. The series and its guests will gather for the first time in the vines at Breaux Vineyards.
Taste of Blue Ridge will salute Chef Erik-Foxx Nettnin and his dedication to the Root to Table Culinary Series and commitment to it’s mission. This will be an event inspired by Erik and his passion to support the local culinary community. Chef Erik has hand selected three Chefs to accompany him and is planning a special event that Root to Table guests will not soon forget.
Guests who purchase the VIP level will have to opportunity to come an hour early and enjoy a Raw Bar and special wine tasting in the vines with Chef Erik and the Sommelier of Breaux Vineyards. This dinner will be paired with wines selected by the Culinary Team and experts from Breaux Vineyards. Guests will have the option to purchase tickets with or without the pairing.
About the Menu
The Harvest Feast will feature themes and dishes near and dear to Chef Erik’s passions. One of the missions of the Root to Table Culinary Series is to highlight the products of labors of our local farmers. This event will be no different as Chef Erik plans to craft the majority of the menu around local and Virginia based items.
The evening will see guests enjoy a grazing station, homemade pasta, and one of Chef Erik’s staple dishes.
Dessert will rap up the evening with one of Virginia’s staple exports, the apple.
The Menu –
Charcuterie Grazing Table
First Course: Steve Ferrell, Firebox 55
Loudoun Harvest Salad
Second Course: Daniela Williamson, Cucinamore
Homemade Tagliatelle, White Lamb Ragu, Ricotta Salata
Main: Erik Foxx-Nettnin, The Polished Foxx
Paturage et Rivage de Virginie (Of Virginia’s pastures and shore)
Dessert: Erik Foxx-Nettnin & Ken
Virginia Apples & Ice Cream
Welcome beverage item will be passed during the welcome hour
Guests can purchase a ticket which includes wine pairings during the dinner or a cash bar will also be available.
The Chefs –
Erik Foxx-Nettnin – The Polished Foxx (Executive Chef / Owner)
Daniela Williamson – Cucinamore (Executive Chef / Owner)
Marcus Repp – Noble House Resorts & Hotels (Corporate Director of Food & Beverage )
Steve Ferrell – Firebox 55 (Executive Chef / Owner)
Ticket Options –
*All prices do not include VA Sales Tax or Eventbrite Fees
VIP – $225
VIP Guests will enjoy a special Raw Bar and Wine Tasting an hour before the event starts exclusively with Chef Erik. VIP tickets will also include dinner pairing.
Dinner with Pairing – $175
The dinner will be paired with wines selected by the Culinary Team and experts from Breaux Vineyards.
Dinner without Pairing – $150