If you haven\u2019t heard of Root to Table, you\u2019re missing out on some of the most unique farm-to-table dining experiences in the Virginia summer season. The 501(c)(3) nonprofit promotes stronger connections between agriculture, cuisine and communities across Virginia and West Virginia\u2019s Blue Ridge and Piedmont regions. Established in 2017 from Taste of Blue Ridge, the organization brings together growers, chefs, food artisans and diners through culinary gatherings and educational experiences.<\/p>\n
The organization\u2019s 2026 programming includes the Field to Fork Summer Culinary Series, featuring seasonal meals and opportunities to meet the people responsible for growing, producing and preparing regional food. Through its events and partnerships, Root to Table encourages responsible agricultural practices, supports local food producers and celebrates the traditions and people that shape the region\u2019s culinary identity.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n
Root to Table\u2019s 2026 Field to Fork Summer Culinary Series<\/h2>\n
Root to Table\u2019s 2026 Field to Fork Summer Culinary Series brings together chefs, farmers, artisans and food enthusiasts for a season of food-focused experiences across Virginia and West Virginia. The series started with Field & Flame at Riverside on the Potomac in Leesburg in May and continues with Salute to Women in Culinary and Agriculture, with events scheduled at Hope Flower Farm and Winery in Waterford and Celeste Farms in Richmond. Together, the gatherings spotlight agricultural specialists, regional ingredients and culinary talent. They also celebrate the farmers and producers shaping the region\u2019s food community.<\/p>\n
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\n\t\t\t\t\t<\/div>\n<\/p><\/div>\n<\/div>\n<\/div><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\nField & Flame at Riverside on the Potomac<\/h2>\n\n\n\nThis past May, Root to Table\u2019s summertime celebrations kicked off with Field & Flame at Riverside on the Potomac. The Northern Virginia event gave chefs an opportunity to experiment with dishes they may not typically have time to explore in their day-to-day work.<\/p>\n
Featured at the event, Chef Kashif Browne created a luxurious appetizer and second course, separated by a first course of roasted skate by Chef Colby Janowitz, paired with Barrel Oak Winery\u2019s 2024 Sauvignon Blanc. Chef Clem Tamasang provided palm-seared filet as the third course, and Chef George Bunty Gomes created a beautiful cranberry hazelnut fudge and passionfruit twist for dessert.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
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\n\t\t\t\t\t<\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\nFollowing the dinner, the organization hosted a live auction brimming with luxury vacation packages and experiences, including tickets to their own upcoming events. Several notable auction items were up for bid, including an experiential stay at L\u2019Auberge Proven\u00e7ale valued at $1,300. Other offerings included member experiences and luxury wine dinners at Barrel Oak Winery<\/a>, private cooking classes with Chef Kashif Browne and more.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n\n\n\nSalute to Women in Culinary and Agriculture<\/h2>\n
The culinary series continues with Root to Table\u2019s Salute to Women in Cuisine and Agriculture. On the last two Sundays in August, the community will come together to celebrate women in the field, first at Hope Flower Farm in Waterford and finally at Celeste Farms in Richmond. The events were created to recognize the UN naming 2026 as the Year of the Female Farmer.<\/p>\n
Each event will feature two sessions over the course of the day. Programming will include a sparkling wine welcome, educational presentations, panel discussions and vendor interactions. Internationally renowned florist Holly Chapple at Hope Flower Farm will lead a flower-arranging workshop on August 23rd, and visitors to Celeste Farms on August 30th will experience a true focus on the culinary scene, experience local farm-to-table makers and fare. Tickets can be found here<\/a>.<\/p>\nThe Salute to Women events will feature several notable woman farmers, vendors and artisans aside from Chapple. Kelly Knight of Rappahannock Cellars will provide sparkling wine for the introduction session, and vendors include locally-sourced honey from Amanda Sweeney of Edgewood Apiaries, Jill Hostetter of Quarterfield Markets, Laura Grier of Andeana Peruvian Alpaca Wool Hats, Becky Harris of Catoctin Creek Distillery<\/a> and many more inspiring women.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\nRoot to Table\u2019s 2026 summer culinary series offers a flavorful way to connect with the farmers, chefs, artisans and food producers shaping Virginia\u2019s regional food scene. From Field & Flame to their Salute to Women in Culinary and Agriculture, these gatherings celebrate local ingredients, culinary creativity and the people behind the food. Whether you\u2019re interested in farm-to-table dining, Virginia agriculture or simply discovering new local flavors, Root to Table\u2019s summer events offer an opportunity to gather, learn and enjoy the region\u2019s vibrant food community. ~<\/p>\n
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![\"\"](\"https:\/\/wineandcountrylife.com\/wp-content\/uploads\/2020\/03\/WC-Seal-Favicon-512px-391x400.png\")
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This past May, Root to Table\u2019s summertime celebrations kicked off with Field & Flame at Riverside on the Potomac. The Northern Virginia event gave chefs an opportunity to experiment with dishes they may not typically have time to explore in their day-to-day work.<\/p>\n
Featured at the event, Chef Kashif Browne created a luxurious appetizer and second course, separated by a first course of roasted skate by Chef Colby Janowitz, paired with Barrel Oak Winery\u2019s 2024 Sauvignon Blanc. Chef Clem Tamasang provided palm-seared filet as the third course, and Chef George Bunty Gomes created a beautiful cranberry hazelnut fudge and passionfruit twist for dessert.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
\n\t\t\t\t\t<\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\nFollowing the dinner, the organization hosted a live auction brimming with luxury vacation packages and experiences, including tickets to their own upcoming events. Several notable auction items were up for bid, including an experiential stay at L\u2019Auberge Proven\u00e7ale valued at $1,300. Other offerings included member experiences and luxury wine dinners at Barrel Oak Winery<\/a>, private cooking classes with Chef Kashif Browne and more.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n The culinary series continues with Root to Table\u2019s Salute to Women in Cuisine and Agriculture. On the last two Sundays in August, the community will come together to celebrate women in the field, first at Hope Flower Farm in Waterford and finally at Celeste Farms in Richmond. The events were created to recognize the UN naming 2026 as the Year of the Female Farmer.<\/p>\n Each event will feature two sessions over the course of the day. Programming will include a sparkling wine welcome, educational presentations, panel discussions and vendor interactions. Internationally renowned florist Holly Chapple at Hope Flower Farm will lead a flower-arranging workshop on August 23rd, and visitors to Celeste Farms on August 30th will experience a true focus on the culinary scene, experience local farm-to-table makers and fare. Tickets can be found here<\/a>.<\/p>\n The Salute to Women events will feature several notable woman farmers, vendors and artisans aside from Chapple. Kelly Knight of Rappahannock Cellars will provide sparkling wine for the introduction session, and vendors include locally-sourced honey from Amanda Sweeney of Edgewood Apiaries, Jill Hostetter of Quarterfield Markets, Laura Grier of Andeana Peruvian Alpaca Wool Hats, Becky Harris of Catoctin Creek Distillery<\/a> and many more inspiring women.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n Root to Table\u2019s 2026 summer culinary series offers a flavorful way to connect with the farmers, chefs, artisans and food producers shaping Virginia\u2019s regional food scene. From Field & Flame to their Salute to Women in Culinary and Agriculture, these gatherings celebrate local ingredients, culinary creativity and the people behind the food. Whether you\u2019re interested in farm-to-table dining, Virginia agriculture or simply discovering new local flavors, Root to Table\u2019s summer events offer an opportunity to gather, learn and enjoy the region\u2019s vibrant food community. ~<\/p>\nSalute to Women in Culinary and Agriculture<\/h2>\n
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