ROOT to TABLE at AUDLEY FARM

ROOT to TABLE at AUDLEY FARM

PHOTOS BY Tiffany Dillon Keen

One of the initial Root to Table Action Board’s goals was establishing a fund to give back to our community. I’m thrilled that this is finally going to happen.

—Nancy Craun, founder of the Root to Table Movement

The Root to Table Culinary Series recently stopped at Audley Farm in Berryville. The presentation by Taste of Blue Ridge Chefs included great food and entertainment on this breathtaking horse and cattle farm. The chefs and farmers spoke with guests at their stations.

The Root to Table Community Fund’s mission is to address food challenges faced by the region that Taste of Blue Ridge serves. They support the Future Farmers of America and other youth leadership programs. They also strive to work with nonprofit agencies and local food industry representatives to address food challenges within the area.

Audley Farm dates to 1749 when it was owned by members of George Washington’s family for 138 years. It stretched out to 3,000 acres with orchards (not sure about cherry trees) and cattle. In 1920, it became a horse operation devoted to racing owned by Montfort and B.B. Jones, who purchased the 1919 Triple Crown winner Sir Barton in 1921. A sculpture of Sir Barton by Jan Woods greets all who visit Audley.

The farm was purchased by James and Joan Edwards in 1955. Some in this area still remember them for their devotion to racing. It was purchased in 1978 by the Liebrecht family of Germany. They also breed Thoroughbreds, including 2017 champion Bodemeister. They also maintain a serious herd of registered Angus cattle.

Guests had a tour of the historic home and the menu was created out of 100 percent local products from Virginia and West Virginia.

Charles Harbaugh IV as George Washington with Ron Roach.

A delightful luncheon on the front porch.

Cheryl Strasser pastry chef and owner of Cowbell Kitchen in Leesburg and Chef Steven Weiss who demonstrated the Art of Blown Sugar.

A taste.

Chef Marcus Repp, Corporate Director of Food & Beverage at Noble House Hotels & Resorts, presented Foodie Bites.

The Bluegrass Posse of Winchester provided music that matched the scene.

Chef Erik Foxx-Nettnin of The Polished Foxx catering, also presented these signature sips : The Surly Mule, Nancy’s Grace, and Weaver’s Crème Brulee Martini – the cash bar was to benefit Literary Volunteers of Winchester Area.

Celebrity Chef Nick Green presented notes from his new restaurant in Seattle, Washington and with Virginia Eastern Shore Oysters: marinated and grilled fish collars with lime, grilled Virginia oysters/chili butter/ mezcal, and Japanese rice and pickles/ yuzu kosho/orange ponzu