Meet the Chefs behind the 2019 Taste of Blue Ridge Root to Table Culinary Series

Images: Root to Table

Images: Root to Table

The Taste of Blue Ridge Root to Table Culinary series is a voice for chefs, farmers, and local foodies who support sustainable food sourcing. The events will occur in the northern Shenandoah Valley and the panhandle of West Virginia. The next three events welcome two returning chefs from the series and a new partner chef to host in beautiful locations.

Taste of Blue Ridge Host Locations and Chefs for these events are:

Our European Roots to Our Appalachian Table

This dinner is about a “sense of place” comparing and contrasting the roots of our Inn in Europe with our location in the Shenandoah Valley. The similarities in seasonal ingredients as well as cooking styles will be showcased in our new updated dining space.

An Italian Farm Dinner

Come join Taste of Blue Ridge at Lansdowne Resort and Spa for an Italian inspired al fresco farm dinner where we will combine healthy local ingredients, vino, music and good vibes to kick off the summer.



Summer Solstice and Virginia Seafood

This dinner centers around the wonderful seafood that is raised, harvested, and then consumed right here in Virginia. Executive Chef Erik Foxx-Nettnin and Magnolias at the Mill will be hosting this dinner at a top winery in Loudoun County, VA.

These hosts will also welcome fellow Taste of Blue Ridge Top Chefs:

Hand Picked Guest Chefs to participate per event:



  • Justin Cherry (Owner)- Half Crown Bakehouse (Guest Chef to Bavarian Inn)
“I’m looking forward because of the Root to Table mission, the theme of Jeff’s dinner, and being able to bring in a historical aspect to this dinner. I look forward to tying in the historical aspect of the Appalachian Wagon Train and how it ran from Pennsylvania through North Carolina and Georgia. I hope to get people to really taste the food and show people my mission to provide the significance of historical foodways.”




  • Daniela Williams (Owner)- Cucinamore (Guest Chef to Lansdowne Resort and Spa)
“I cannot wait to be a part of this Taste of Blue Ridge Root to Table Culinary event! Working side by side with those fantastic professionals will be a pleasure and an incredible honor for me! I will bring my Italian perspective to the table and I hope that everyone attending will enjoy. It’s going to be fun!”




  • Britt Shyrene (Owner)- Chef Britt Shyrene Culinary (Guest Chef to Magnolias at the Mill)
“I believe in this mission so much. Such amazing work to get involved in! Proud to be in a community where I am surrounded by such wonderful ingredients, and near people who care, love food, and showcase its true beauty. What an opportunity to learn and get involved in the community, while sharing knowledge and experience around a table. This is food itself as a community. Food brings us all together, it’s an opportunity to experience something beautiful. Looking forward to seeing how far we can take it, and so excited to be a part of this! Very grateful to Chef Erik for including me as his guest chef on this project!”