Farm To Fork Loudoun: A Pocket Guide

Farm-To-Fork Loudoun 1

POCKET

CLICK. FIND YOUR RESTAURANT. EAT LOCAL. DRINK LOCAL

FarmToForkLoudoun.com FarmToForkLoudoun.com FarmToForkLoudoun.com FarmToForkLoudoun.com FarmToForkLoudoun.com FarmToForkLoudoun.com FarmToForkLoudoun.com FarmToForkLoudoun.com FarmToForkLoudoun.com FarmToForkLoudoun.com

GUIDE TO

JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31 JULY 21—31

21 Restaurants & Culinary Sites

Wine & Spirits from 11 Providers(with wines by the glass & by the bottle)

Fresh Ingredients from 17 Loudoun County Farms

70 percent Loudoun-Sourced Menu Items

PHOTO COURTESY VISIT LOUDOUN

from

2 Farm-To-Fork Loudoun

25 Years of Farm to Fork

FIRE WORKS PIZZERIA & BAR

Arlington703.527.8700

FireWorksPizza.com

D I N I N G G R O U P

FIRE WORKS PIZZA

Leesburg703.779.8400

FireWorksPizza.com

TUSCARORA MILL

Leesburg703.771.9300 Tuskies.com

MAGNOLIASAT THE MILL

Purcellville540.338.9800

MagnoliasMill.com

SOUTH STREET UNDERLeesburg

703.771.9610 SouthStreetUnder.com

It all started with Tuskie’s a quarter-century ago. From the very beginning, Tuscarora Mill has worked with local farmers and vintners in the pursuit of great food and drink, setting the standard for outstanding dining in Loudoun County.

Over the years, we’ve added to our dining group: First, South Street Under, Leesburg’s favorite deli-bakery. Then Magnolias at the Mill in Purcellville, for fine dining in Western Loudoun. Next came Fire Works Pizza Leesburg

and last year Fire Works Pizzeria & Bar Arlington, for the best artisan wood-fired pizza and selection of craft-brewed beer in Northern Virginia.

Since 1986, it has been our pleasure to serve you,our friends and neighbors. Over the next 25 years,

we’ll continue to use the same great local farm fresh products, creatively prepared by our master chefs and accompanied by the best in local and imported wines and craft-brewed beers.

Tuskie’s Dining Group - celebrating 25 years of great local flavor.

25 Years of Farm to Fork.resize.indd 1 6/8/11 5:20 PM


By Margaret Morton

When the 11-day Farm-to-Fork Loudoun celebration takes place July 21-31 at 21 restaurants and food establish-ments around the county, diners will be able to savor the best of high summer fruits, vegetables, meats, dairy prod-ucts and wines. It’s the best time to enjoy the profusion of local prod-ucts, and the food bonanza will see the fruition of market-ing entrepreneur Miriam Nasuti’s idea, conceived last fall, to bring together the skills and products of Loudoun chefs, vintners and growers. The culinary festival is a first for Loudoun. For years, families have been buying fresh produce, meats, wines and fruits at local farm mar-kets for the home kitchen. But the idea to move that to a different level, where a pro-fessional chef will combine those same products for the home cook’s enjoyment, is new. Similarly, many restau-ranteurs and chefs have been working with winemakers and food producers for years, ever since Tuscarora Mill Res-taurant owner Kevin Malone launched a concerted effort to use local resources 25 years ago, but usually working with just a few suppliers. As they planned for Farm To Fork Loudoun, chefs found themselves pairing up with many more local suppliers. Residents and visitors alike will be able to enjoy unusual dining experiences over the 11-day period, during which they can taste the offerings from 10 vintners, a spirits distiller and 17 Loudoun farms. In addition to their typical menus, the chefs will create a special Farm-to-Fork Loudoun menu which will include at least 70 percent locally produced food and wines. The format allows the chefs to showcase their creative talents as well as promote the best of what’s available from local farms and wineries, with a goal of opening a larger market for those rural producers. At the same time, the gastronomic showcase affords major possibilities for the

county’s tourism industry, which Visit Loudoun quickly saw and endorsed. While the Loudoun event does not focus on a “celeb-rity” factor, as did Nasuti’s earlier The Cook n’ The Book project in her home town of Philadelphia, PA, featuring local chefs and well-known chef/authors around the coun-try, she said the local chefs should be considered in that light for their commitment to our local farmers and vint-ners and she encourages residents to ask to meet the chefs and take the time to thank them. Elsewhere in this section, Nasuti has described how she first got the idea of a celebration of all Loudoun

products after seeing the film Food, Inc. and how the docu-mentary was the catalyst for both the Farm-to-Fork ven-ture and significant changes in her family’s eating and food buying habits. “So many people want to know the source of their food,” she said, noting the popularity of local farm mar-kets, and increasing promo-tion of on-site sales at farms and wineries, and through Loudoun County’s twice-yearly farm tours. It is the participants who will make

the July event a success. “I am the glue bringing it all together,” she said of her role, a statement that her partici-pants heartily endorse. Through the July 21-31 celebration, Loudoun resi-dents and visitors to the county have the opportunity to dine out, hopping from one eatery to the next, enjoying a great meal, while knowing they are helping to support rural producers and vintners. A major by-product of the endeavor has been not just a growing collaboration between the different segments of the local rural economy but one that has resulted in new partnerships and orders between restaurants and suppliers. In this section, we describe the participants, their role in the local economy, the sponsors who have helped make the event possible, the lengthy planning process that resulted in the major collaboration and the nonprofit that will benefit from the Farm-to-Fork Loudoun event.

Restaurants Showcase Loudoun’s Bounty During July 21-31 Campaign


START SPREADIN’ GOOD NEWSSTART SPREADIN’

Talk Loudoun

The entire Talk Loudoun teamare proud participants of the

fi rst annual, inspirationalFarm-to-Fork Loudoun.

From writing web copy, to editing

participants information, web design and programming to handling the project’s social

media, we’ve been supporters and team players throughout.

Get your weekly dose of “all good news” free, and stay

up to date on all the latest Farm-to-Fork Loudoun information at talkloudoun.com/subscribe.

For information on Talk Loudoun or Farm-to-Fork Loudoun contact:

Miriam Nasuti703.771.8893

[email protected]

FarmToForkLoudoun.com

Miriam Nasuti is the creative force behind Farm-to-Fork Loudoun. Although her interest in local fresh foods and Loudoun wines had been growing for a while, it was not until she viewed the documentary Food, Inc.last year that she conceived the idea to put together a purely Loudoun event.

Dear Leesburg Today and Ashburn Today readers: On behalf of all the culinary, farming and winery participants listed in this booklet, I warmly invite you to come out and enjoy lunch or dinner at any and many of these 21 fantastic and diverse culinary establishments who’ve committed to serving at least 70 percent locally sourced foods from the participating farms and to offer Loudoun wines, both by the bottle and by the glass, on their Farm-to-Fork Loudoun menus. Many have asked me over the past 10 months how this project came to be. Simply put, Farm-to-Fork Loud-oun started as most projects in the entrepreneurial spirit do, with an idea. That idea came from watching the grow-ing number of fine chefs here in Loudoun who support local farms by serving their produce, grass-fed or organic beef, chicken, lamb and other foods that come “from local farms to their kitchens,” traveling only miles away, instead of thousands of miles. For both business and personal lunches and dinners, I began going to these restaurants because not only is the food so fresh, but also because it just felt like the right thing to do—support local restaurants who support their local farms and wineries. After that, I began to seek res-taurants who share this philosophy for both business and personal travel; it just became a mandate for me. Then, well, I watched the movie all of you should too—Food, Inc., and that did it. After I wiped the tears away, I sat the family down and our food buying habits changed instantly. We called on one of the farms listed in this booklet and joined their Community Supported Agriculture (CSA) program. We now get produce deliv-ered to our front porch weekly. Next up, we cleared the ole’ basement freezer and called one of our participant beef farmers and now, twice a year, we purchase half of a cow all at once so the per-pound price is affordable. And the beef, well, it’s amazing. What’s more, my teenage boys now will only drink the milk I buy in bottles from our favorite health food store in Leesburg. Next up, Loudoun chicken, eggs and more. It might cost us a little more, but the payoff is immeasurable and everyone who follows this movement knows that. I then felt driven to dig into my marketing back-ground and take this message to a larger Loudoun audi-

Join Us


Wednesdays 3pm–6pm Leesburg

VA Village Shopping Center, Catoctin Circle (behind Cardinal Bank)

Saturdays 8am–noon Ashburn

Ashburn Crossroads Restaurant Park, Corner of Ashburn Village Boulevard and Farmwell Road, behind IHOP

Leesburg VA Village Shopping Center, Catoctin Circle

Sundays 9am–1pm Brambleton

Town Center Sport & Health parking lot near Olympia Drive

Cascades The Senior Center, 21600 Whitfield Place, Sterling

≈ Vote for your favorite Farmers Market–Cast your vote at www.farmland.org/vote

Ω In season now–Fresh seasonal fruits & vegetables, locally raised meats, eggs, honey, wine, salsa, dog treats, baked goods

www.LoudounFarmersMarkets.org540-454-8089

LOUDOUN FARMERS MARKETS

Loudoun Valley HomeGrown Markets Cooperative: Loudoun’s “Producer-Only” Farmers Markets since 1994.

Farm hands

ence, which got me thinking about my home town of Philadelphia where I was very involved with an annual culinary event called “The Book n’ The Cook.” The event was unusual in that instead of 40 some chefs in one room on one night, it was planned so the restaurants could directly benefit at their various locations because the event took place on site at the different restaurants involved over a 10-day period. Yes, it was the pre-Internet age, but even back then this culinary event was a sell-out at all the restaurants. My final hope is that all of you will read this pocket guide, then look at our website, www.FarmToForkLou-doun.com, to see all the details of who is working with whom to develop the 70-percent locally sourced Farm-to-Fork Loudoun menu and, without hesitation, you’ll call to make both lunch and dinner reservations or just walk in. Dream with me and imagine how great it would be if over the entire 11 days all these culinary establish-ments that have worked so hard to bring this outstanding local food and wines to your … well, fork, are filled to capacity. Check their websites for hours. Also note what’s happening at our two culinary participants who are not full-service restaurants: Cookology in Sterling and Market Salamander in Middleburg. Welcome to Farm-to-Fork Loudoun, and enjoy these 11 days of outstanding Loudoun food and wines, and even a nip from our only distillery. Take your team out to lunch, your special loved one or the whole family to dinner, make that date you’ve been thinking about, reconnect with an old flame—any way you go, you can’t go wrong. In closing, feel free to contact me at 703-771-8893 or email me at [email protected] with any questions or to be part of Farm-to-Fork Loudoun 2012, coming next summer.

Cordially,Miriam Nasuti

Inside: Introduction ....................... Page 8Culinary Establishments ....... Page 10The Farms ........................... Page 20The Wineries ....................... Page 23Charity Profile: Plant A Row . Page 26The Sponsors ...................... Page 28The Jouney .......................... Page 29


Enjoy your outside...

Design I Build I Plantings I Stone

703.774.7304 www. r oc kwa te r f a r m .com

Greetings: I want to take this opportunity to invite you to ‘taste the difference’ in Loudoun County. Loudoun County’s best restaurants have paired with local farmers to bring the freshest fruits and vegetables directly from the farm to your table. Top chefs visit local farmers’ markets and farms several times each week to make sure you are served cuisine from fresh, locally grown

products. Our farmers are rais-ing beef, pork and lamb and bringing back heirloom fruits and vegetables.

Farm-to-Fork Loudoun is one of many commitments that Loudoun County farms, wineries and restaurants have made to create a sustainable, consumer-focused culinary sector that contributes to a vibrant rural economy and a healthy society. Farm-to-Fork Loudoun not only provides you another opportunity to support local agriculture, but also provides rural businesses with a valuable marketing outlet and show-cases the commitment of participating restaurants to serv-ing gourmet food, while supporting local rural businesses. Savor the bounty of our Loudoun County farms, wineries and restaurants. Thomas M. Flynn

Director, Loudoun County Department of Economic Development

Fellow Foodie: Welcome to Loudoun County and the inaugural Farm-to-Fork Loudoun, where the spirit of agriculture, the culinary arts, fine wines and community collabora-tion are celebrated. Farm-to-Fork Loudoun goes beyond the county’s existing culinary events by celebrating all aspects of Lou-

doun’s rich rural heritage – from produce, to eggs, meats and poultry, to our award-winning wines – and combining them into one event that extends

over 11 days. It will treat your taste buds to all the lavish bounty our county has to offer in the most pristine and organic way. You will enjoy the best of what makes Lou-doun uniquely special as you interact not only with the food itself, but with the dedicated farmers and producers who bring it to you in what we hope will be a variety of restaurants you’ll visit during this celebration! On behalf of the farms, chefs and winemakers of Loudoun County, as well as the team who brought this innovative project to you, we are pleased to have you share with us as we revel in our delicious abundance.

Patrick J. KalerPresident & CEO, Visit Loudoun


An Indaba Weekend

G A T H E R I N G O FSheila C. Johnson FRIENDS

July 8 –10, 2011

In partnership with

Salamander Hotels & Resorts invites you to our gathering in Florida for a ladies only Renaissance-style weekend, during which prominent female industry leaders will moderate numerous, thought-provoking sessions.

Attendees will also enjoy the opportunity to sample amenities – like spa, golf, tennis and dining – of our newly and completely refurbished resort.

36750 U.S. Highway 19 North, Innisbrook, FL 34684-1239

Tena Clark

Phylicia Rashad

Two of our many featured guests: Phylicia Rashad,

Tony Award Winning Actress & SingerTena Clark,

CEO, DMI Music & Entertainment

Full details & registration: visitinnisbrook.com

SALAMANDER® HOTELS & RESORTS IS PROUD TO SUPPORT FARM-TO-FORK LOUDOUN


By Margaret Morton

At the heart of the July 21-31 Farm-to-Fork Loudoun gastronomic feast are the chefs, vintners and farmers, whose talents in their various fields will be on full display

during the 11-day showcase. “We are very thankful to all of them for their faith in the project in its first year,” event founder Miriam Nasuti said of the 49 culinary establishments, vintners and farms. Many of them came on board even before the exact project dates were set because they were excited by the project and saw its possibilities. Nasuti urged readers to call a favorite restaurant to make a reservation during the culinary celebration, as well as to try out participating eateries they didn’t know before. Additionally, she urged readers to spread their wings beyond the festival and visit the wineries and the county’s only distillery on site, as well as farms open to the public and local farm markets and farm stands. Participating in the event are 21 culinary sites, including restaurants and several food establishments, 11 vintners and 17 farmers. Each of the chefs will create a special menu for the 11-day event, using a minimum of 70 percent locally sourced food and wine. Since February, the three groups have been discussing with the chefs what they will have available during event and the level of quantity and qual-ity needed, so the chefs can work out their four-course menus based on that information, as well as choose different wines from local wineries to complement each particular course offered in the menu. It’s been an intricate dance, but one that seems to have found favor with all involved. Not only has the three-way relationship jelled for the food festival, but it also has intensified to the extent that some suppliers now have found new year-round and seasonal outlets for their products through the eating establishments.

The Ones Who Will Make It Happen

Photo by Therese HoweChefs, vintners and producers representing the almost 50 culinary establishments, wineries and farms that will col-laborate for the July 21-31 Farm-to-Fork Loudoun food celebration gathered earlier this year at international table-ware company Fortessa’s Sterling offices for networking and a photo op to promote the venture.

Loudoun’s Original WineryOPEN YEAR ROUND

Friday - Sunday 11a- 5:30pLeesburg, VA I 703.777.8161

SUMMER HOURS:June - Labor Day

Wednesday - Friday 11 am. - 5:30 p.m.

Please call/email for reservations for events!

[email protected] • www.willowcroftwine.com


2 e a s t wa s h i n g to n s t. m i d d l e b u r g , va 201175 4 0. 6 8 7. 6 3 0 1 w w w. r e d f ox .c o m

IntImate DInIng, RomantIc accomoDatIons, UnIqUe PRIvate events


By Margaret Morton

Most of the culinary sites are restaurants, but a few are not, including Market Salamander in Middleburg and the Cookology cooking school at Dulles Town Center. Another “different” look will be provided at Tenderjacks in Leesburg. What they all will have in common is the locally sourced menu. For the chefs, the festival is a natural evolution of something many of them have been doing for years, and it offers them an additional way to continue supporting local farmers. The restaurant that’s been using local products in its menu the longest is Tuscarora Mill Restaurant in Leesburg. To Executive Chef Patrick Dinh, the festival will pull in new farmers to augment the ones he’s been working with for years. And he approves of the greater variety offered by participants. “The more players you have in the market, the better it gets.” The relatively short time span of the food festival means “I can buy a 350-pound side of beef from Red Hill Farm, and should have plenty to go around,” Dinh said.

Another restaurant that not only has been using local food resources in its menus but also producing much of its own vegetables is the Restaurant at Patow-mack Farm. Chef Chris Edwards said he’s excited by the project because it’s an extension of [owner] Beverly Morton Billand’s original vision for the Chefs Col-laborative, in which she got five local chefs together to produce a menu featuring local foods and wines with everything donated and the proceeds going to a local charity. “This will be more expansive, and everyone will be on the same page for a period of time,” Edwards said, adding “it’s cool to see everyone promoting it and it’s great for the restaurant in bringing attention to our resources and the food we produce here.” Edwards will be pairing with Kevin Grove’s Quarter Branch Farm just down the road in Lovettsville. “It’s nice to say the produce comes from your backyard, but also nice to say it came from a neighbor,” he said. For the Wine Kitchen’s chef, Justin Garrison, the festival “will give us the chance to reflect on what’s in season,” as opposed to the restaurant’s normal practice of local sourcing year-round as much as possible. Like others, through the venture he’s met new farmers. Noting that many newer farmers are as yet unable to keep up with the supply level needed on a consistent basis for restaurants, as opposed to farm markets, he said the event would give those smaller, newer farms some exposure and get them involved. Chef Author ‘A.J.’ Clark Jr., of Grandale Farm Res-taurant near Hillsboro, plans a different twist July 21-31 by providing only vegetarian and vegan Farm-to-Fork menus. Grandale also produces its own vegetables, and has done ever since it opened. “We are a USDA certi-fied farm and we are the only restaurant in Northern Virginia that provides wines from all the local wineries,” Clark said. In addition to the farm’s produce and herbs, he plans to bring in shiitake mushrooms from Green-stone Fields and berries from Warren Howell’s Alder School Berries. For Jason Lage, co-owner and chef at Market Table Bisto in Lovettsville, the decision to sign on to Farm-to-Fork Loudoun was a no-brainer. Along with many other restaurants, Lage incorporates a high percentage of fresh local and regional foods in his menus, also local wines. He’s very supportive of the project, saying, “it’s great to see something that brings chefs together, rather than just competing. I like it when we get together to do something for the local community—and it’s something

The Culinary Establishments


Big flavor, l ittle place.the Wine Kitchen • 7 S. King St. Leesburg, VA 20175

we should be doing.” He plans a prix-fixe menu, with maybe slight variations, depending on the quality of the various products at the time. He praised Nasuti for coming up with “a good model,” and said her Philadelphia gastronomic experi-ence and marketing knowledge has been very useful, as well as the efficient planning team she has assembled. Lage has spread his ordering widely, using a variety of local farms. Likewise, his partner and co-owner Rebecca Dudley, who handles the wine ordering, is including a good number of participating wineries, most of whom she’s used before. The project, she said would help every one of the participants, as well as dining patrons, who will be able to enjoy new restaurants, new products and new farms. For Tenderjacks owner and “culinary guy” David Levitt, the food festival offers him the chance to do what he’s always wanted to do, but couldn’t for cost reasons. The lower-priced eatery in Leesburg offers chicken ten-ders cooked in different ways, sandwiches, salads and burgers. When he and his partner Ken West developed the restaurant, “we played with doing organic chicken and beef, but it was cost prohibitive,” Levitt said. “But we’ve always wanted to do it, so this promotion is per-fect.” The 4-year-old Tenderjacks is less formal than some of the fine dining eateries, and he gets a lot of

customers, so much so he’s looking to expand. Market Salamander Chef Vaughn Skaggs is used to using local products in his pre-cooked menus. “I’ve done it all my culinary career,” he said, either at home or in different restaurants. He thinks the venture will be good not only for Loudoun but for the whole Washing-ton, DC, metropolitan area. Considering the local fresh movement transfixing the country currently, Skaggs said if anything has been missing in the past, it’s been the community aspect. “People have not been able to appreciate it as much, because it may not have been highlighted as much,” he said, citing the marketing of the Farm-to-Fork Loudoun venture. For local patrons, “finding out about local farms and wines gives good promotion.” For the July event, he plans to do a bit of everything—“in our catering, plated entrées, sandwiches and take-home platters.” Another non-restaurant is the cooking school, Cookology, located at Dulles Town Center. Chef Brad Spates said, “I think the main thing will be to help the local farmers.” Spates confessed to being “amazed at how many people come in here to learn to cook, and they don’t know the farms or farm markets are available.” His main goal is to educate residents that “pretty much all that you need is already here—you just have to look for it.”


Clyde’s Willowcreek42920 Broadlands Blvd., Ashburn

571.209.1200 www.clydes.comClyde’s Willow Creek Farm was not yet on the drawing boards in the early 1980s when Clyde’s Restaurant Group purchased a number of antique, heavy timber buildings that were destined for demolition. These structures were disassembled and put in storage, with no clear plan for their use. When the opportunity arose for a new restaurant at Broadlands, just west of Dulles Airport in Loudoun County, it became an ideal chance to combine the historic pieces to create a restaurant that is a prime example of a classic American inn.Featured Farms: Ayrshire Farm, Potomac Vegetable Farms, Stoneybrook Farm, Great Country FarmsFeatured Vintners: 8 Chains North

Aiyara Thai Restaurant5 Catoctin Circle SE, Leesburg

703.771.1131 www.aiyarathairestaurant.comAiyara Thai restaurant serves authentic, delicious Thai cuisine using family recipes passed through generations. Aiyara means “elephant,” a creature deeply respected in Thai culture. The elephant symbolizes loyalty and friendliness, virtues that the owners, Noom, Chef Kan-chana (mother) and Apple (wife), emulate as they warmly welcome and serve you. Aiyara Thai is proud to join the Farm-to-Fork program. Chef Kanchana will prepare each dish using organic vegetables and meat from local produc-ers, along with fresh herbs from Noom’s garden. Thai food is famous for its healthy and medicinal benefits, and Loudoun’s farm-fresh ingredients takes Aiyara Thai to the next level.Featured Farms: Great Country Farms, Mill Road Farm, Quarter Branch Farm, SunPower FarmFeatured Vintners: Bluemont Vineyard, Catoctin Creek Distillery, Loudoun Valley Vineyards, Tarara Winery, Wil-lowcroft Farm Vineyards

Fire Works Pizza201 Harrison St. SE, Leesburg

703.779.8400 www.fireworkspizza.comTuscarora Mill’s owners and chef have created a winning experience by opening Fire Works, a wood-fired pizza restaurant in Market Station, as a neighbor to Tuscarora

Culinary Participants

Mill and South Street Under, Shawn and Kevin Malone’s two other Leesburg restaurants. The selection is broad and the atmosphere is relaxed. A spacious dining room and bar is infused with the aroma of pizzas baking in the wood-fired oven.Featured Farms: Ayrshire Farm, Greenstone FieldsFeatured Vintners: Fabbioli Cellars, Notaviva Vineyards

Lightfoot Restaurant11 N. King St., Leesburg

703.771.2233 www.lightfootrestaurant.comLightfoot Restaurant offers local color and flavors steeped in our rich history. We are located in a renovated turn-of-the-century bank building in historic downtown Lees-burg. Lightfoot serves imaginative seasonal cuisine that tastes as exquisite as it looks. The Lightfoot wine list complements our creative cuisine with world selections as well as local wines. We also offer several private rooms for all your party needs, a piano bar, an outdoor patio and happy hour specials daily. We offer our guests a variety of seating options as well as seasonal American cuisine. We look forward to serving you soon!Featured Farms: Farmer John’s Wayside Fruit & Veg-etable Market, Great Country Farms, Oakland Green, Quarter Branch FarmFeatured Vintners: 8 Chains North Winery, Bluemont Vineyard, Fabbioli Cellars, Notaviva Vineyards, Tarara Winery, Willowcroft Farm Vineyards

‘On the Potomac’ at Lansdowne Resort

44050 Woodridge Parkway, Lansdowne 703.729.4073 www.lansdowneresort.com/dining/on_

the_potomac.aspLansdowne Resort’s signature restaurant works to utilize local, organic and sustainable products in all aspects of the restaurant, from the appetizers to the desserts and all the way to the wines. From the local meats and cheeses to the honey produced on the property, we work to create a fully functional, locally adept menu. At On the Potomac, we strive to blend the traditional and the modern culinary craft. This can be seen in our classic charcuterie, seasonal canning, house-made breads and our hand-rolled pastas. Even the cocktails are concocted with fresh local ingredi-ents and spirits.Featured Farms: Allder School Berries, Ayrshire Farm, Great Country Farms, Milcreek Farm, Oakland Green, Quarter Branch Farm, Wegmeyer FarmsFeatured Vintners: Catoctin Creek Distillery, Doukenie Winery, Fabbioli Cellars, Tarara Winery, Willowcroft Farm Vineyards Continued On Page 14


We’re Comcast Spotlight – the advertising sales division of Comcast.Our cable viewers and online users have real purchasing power across the market – and by connecting to them with a targeted mix of multi-platform advertising, we can really help your business grow!

On AirWe can produce and air your 30-second TV commercial on over 50 powerful cable networks across DC, MD and VA with superior demographic and geographic targeting. Advertise across the entire market, or just in specific geographic areas.

OnlineExpand your reach online with local ad placement on top national sites like XFINITY.com, Fandango and more.

On DemandExtend your marketing message 24/7 with Searchlight On Demand Channel 888 – with up to 30-minutes of advertising space available, it’s like having your own TV network!

On-Site Get on-location exposure at the area’s most unique and highly-trafficked events.

Call now to advertise!

703-578-9423 comcastspotlight.com/DC

TM

TM

Your customers are still out there.

We know right where they are.(from FARM to FORK…and everywhere in between!)


Palio Ristorante2 W. Market St, Leesburg

703.779.0060 www.palioofleesburg.comII Palio di Siena is the most infamous minute-and-a-half horse race, but it is only half as intense as the bold flavors of Palio Ristorante Italiano. Palio serves house-made fennel sausage, pasta and breads, succulent roasted rack of lamb, Sicilian caponata, and aged vin cotto, just to name a few things off the menu. While highlighting Nino’s chosen Italian “vino,” the wine list includes local Virginia and California selections as well. The restaurant seats 100 upstairs and boasts a 24-seat full service lounge at street level. Palio offers excellent food, wine, atmosphere and great company!Featured Farms: Great Country Farms, Mill Road Farm, Quarter Branch FarmFeatured Vintners: 8 Chains North Winery, Willowcroft Farm Vineyards

Shoes Cup & Cork Club17 N. King St., Leesburg

571.291.9535 www.shoescupandcorkclub.comShoes Cup & Cork Club has been delighting customers since we opened our doors in 2009. Today, the outdoor dining area, Shoe’s Secret Garden, continues the tradi-

tion. Our repertoire includes a diverse selection of wine, beer and elegantly presented entrees, all with a creative, yet traditional flair. Breakfast, lunch or dinner, Shoes has just what you’re seeking. Our signature coffee and specialty beverages are brewed using superior, locally roasted, fair trade beans. Discerning tea sippers love our cornucopia of fine teas. We support our Virginia farms by serving locally raised beef and offering wines from area vineyards. Stop in today!Featured Farms: Greenstone Fields, Red Hill FarmFeatured Vintners: 8 Chains North Winery, Fabbioli Cellars, North Gate Vineyard

Tenderjacks506B E. Market St., Leesburg

703.669.4866 www.tenderjacks.comOur philosophy is straightforward: “Keep it simple, keep it fresh.” From our hand-crafted burgers and never-frozen chicken tenders to our salads served with a variety of homemade dressings, everything is truly fresh. Even our fries are hand-cut daily. Furthermore, all menu selections are made to order. By demanding the highest quality in food and service, Tenderjacks is able to achieve perfection through simplicity.Featured Farms: Ayrshire Farm, Great Country Farms,


www.VirginiaBusiness.com

Virginia’s source forbusiness intelligence,

serving businessdecision-makers

since 1986.

804.225.9262Continued On Next Page

Greenstone Fields, Quarter Branch FarmFeatured Vintners: Notaviva Vineyards, Tarara Winery, and Willowcroft Farm Vineyards

Tuscarora Mill203 Harrison St., Leesburg

703.771.9300 www.tuskies.comFeatured Farms: Allder School Berries, Endless Summer Harvest, Farmer John’s Wayside Fruit & Vegetable Market, Greenstone Fields, Red Hill FarmFeatured Vintners: Willowcroft Farm Vineyards

Vintage 5050 Catoctin Circle NE, Leesburg

703.777.2169 www.vintage50.comJust four years old, Vintage Restaurant Group has become a fixture in Loudoun. Managing partner Anthony Cavallo has organized a team of hospitality professionals that strive to create world-class experiences for every guest. VRG features three unique restaurants, covering every taste from chicken fingers to foie gras. Vintage 50 and Vintage 51 Restaurants focus on locally raised products drawing on our “farm to fork” philosophy. Catch 52 offers a fresh take on classic seafood preparations. Add Catering by Vintage and a top-notch brewery, and you have a multi-faceted, hospitality leader.Featured Farms: Allder School Berries, Ayrshire Farm, Checkmate Farm, Quarter Branch Farm, Stoneybrook FarmFeatured Vintners: 8 Chains North, Bluemont Vineyard, Notaviva Vineyards

The Wine Kitchen7 S. King St., Leesburg

703.777.9463 www.thewinekitchen.comThe Wine Kitchen is a wine bar/restaurant featuring all that is good about food and wine, and specializing in what is great about sharing them together with friends and family. Our seasonal American bistro menu high-lights the bountiful resources found in and around our region, from wine to meats and produce. Our mission is to search out the highest quality, freshest, most delicious ingredients, and prepare them in their most honest form. Eat, simply. We find outstanding wines that are true rep-resentations of their place and variety, then pour them for you. Drink, simply.Featured Farms: Ayrshire Farm, Great Country Farms, Mill Road FarmFeatured Vintners: Notaviva Vineyards, Bluemont Vine-yard, Tarara Winery


Market Table Bistro13 Broadway, Lovettsville

540.822.3008 www.markettablebistro.comLocated in the heart of Lovettsville, MTB lives and breathes the philosophy of sourcing the best ingredients available and doing just enough to those ingredients to intensify the natural flavors. Unlike most executive chefs, Jason Lage creates the menu and prepares the dishes in the kitchen. He handpicks not only his staff, but also his products, to work well together, using the knowl-edge from farmers as well as from his extensive cooking background. With the menu changing daily, fresh local ingredients are always featured. Monthly events showcase local spirits, beer, wine and farm to table dinners.Featured Farms: Allder School Berries, Greenstone Fields, Milcreek Farm, Oakland Green Farm, Potomac Vegetable Farms, Quarter Branch Farm, Stoneybrook FarmFeatured Vintners: Bluemont Vineyard, Catoctin Creek Distillery, 8 Chains North Winery, Corcoran Vineyards, Fabbioli Cellars, Notaviva Vineyards, North Gate Vine-yard, Tarara Winery

The Restaurant at Patowmack Farm42461 Lovettsville Road, Lovettsville

540.822.9017 www.patowmackfarm.com

With captivating views and the perfect venues – glass conservatory, gazebo and open-air tent – guests are able to enjoy an unforgettable evening savoring organic, local, seasonal cuisine. Sourcing food from our farm’s bounty and supporting local producers and suppliers gives us the opportunity to create sophisticated food with uncompro-mised integrity. We adapt our menus with the seasons, with daily changes as fresh produce becomes available from our fields. The flavors of every dish dramatically improve by the freshness of the product and allow the chef to connect intimately with the food prepared and served.Featured Farms: Ayrshire Farm, Greenstone Fields, Quarter Branch Farm, Stoneybrook FarmFeatured Vintners: Bluemont Vineyard, Catoctin Creek Distillery, Tarara Winery, Willowcroft Farm Vineyards

The French Hound101 S. Madison St., Middleburg

540.687.3018 www.thefrenchhound.comThe French Hound offers bistro cuisine in a relaxed country setting nestled in historic Middleburg. It creates the feeling of a small restaurant in France through decor accented with warm Provencal colors, music and cuisine all within a historic Virginia house. We feature local products, with summer and fall the prime seasons, and often showcase specials reflecting our chef ’s imagination


M A G A Z I N E

f l avo r m ag s .com

Celebrating the heroes battling food deserts.

Sponsoring charitable and educational events.

Sharing recipes that highlight the best of what’s fresh on the farms and in your garden.

Profi ling the chefs and restaurants leading the locavore revolution.

Tasting and rating the best local wines, beers, ciders and spirits.

Connecting you to innovative entrepreneurs in agriculture and winemaking.

Spreading the local, artisanal, and sustainable word to our 300,000 readers.

Subscribe Today!

( 5 4 0 ) 9 8 7 - 9 2 9 9

seasonal | local | sustainable | artisanal

and his connection to the county and culinary traditions of France. Operated by Chef John-Gustin Birkitt and his wife, Marny, The French Hound offers locals and visitors the best of Loudoun hospitality. Bon appétit! Featured Farms: Ayrshire Farm, Mill Road Farm, Quar-ter Branch FarmFeatured Vintners: Catoctin Creek Distillery, Fabbioli Cellars, Tarara Winery

Goodstone Inn & Estate36205 Snake Hill Road, Middleburg 877.219.4663 www.goodstone.com

Drawing inspiration from its location on farmland in Middleburg, the restaurant at Goodstone Inn & Estate provides its guests with an unparalleled dining experience. Executive Chef William Walden possesses years of experi-ence and expertise, and his refined approach to French cuisine keeps to traditional and classical preparations. Chef Walden states, “My raison d’être is artistic cuisine with the greatest depth of flavor.” He uses only the fresh-est and finest ingredients available, mostly sourced from Goodstone’s own organic herb and vegetable gardens and the finest purveyors in the country. Custom wine and food pairings are available upon request. Bon appétit!Featured Farms: Ayrshire Farm, Great Country Farms, Milcreek Farm, Potomac Vegetable Farms, Quarter

Branch FarmFeatured Vintners: Fabbioli Cellars, Loudoun Valley Vineyards, Tarara Winery

Market Salamander200 W. Washington St., Middleburg

540.687.8011 www.marketsalamander.comMarket Salamander, the brainchild of entrepreneur Sheila C. Johnson, is a working chef ’s market. Our delightful indoor café courtyard and cobblestone patio serve as perfect settings for a relaxing breakfast, lunch or dinner in the village of Middleburg. Chef de Cuisine Vaughn Skaggs is committed to supporting gastronomic, local, organic and sustainable foods, which makes him the “backbone of Market Salamander.” His combination of talent and dedication drives his passion for the market’s delicious and conscientious food. Although we provide gourmet to-go meals, fresh salads and sandwiches, Market Salamander welcomes the opportunity to customize a menu just for your unique event.Featured Farms: Allder School Berries, Ayrshire Farm, Checkmate Farm, Great Country Farms, Milcreek Farm, Oakland Green Farm, Quarter Branch Farm, Red Hill Farm, Stoneybrook Farm, Wegmeyer FarmsFeatured Vintners: 8 Chains North Winery, Bluemont

Continued On Next Page


Vineyard, Corcoran Vineyards, Doukenie Winery, Fab-bioli Cellars, Loudoun Valley Vineyards, North Gate Vineyard, Notaviva Vineyards, Tarara Winery, Willow-croft Farm Vineyards

Red Fox Inn2 E. Washington St., Middleburg

540.687.6301 www.redfox.com/dining.htmlHearty breakfasts, casual lunches and elegant candlelight dinners await you in the Red Fox Inn’s historic tavern. The dining rooms, displaying original stone fireplaces and hand-hewn ceiling beams over thick fieldstone walls, offer an intimate atmosphere. Our culinary team prepares seasonal menus and daily specials featuring local ingredi-ents sourced from area farms. The Inn’s wine list includes a vast selection of both domestic and imported vintages and showcases many wines from local vineyards. Join us in the heart of Virginia’s famed Hunt and Wine Country for a bowl of our famous Virginia Peanut Soup or our signature Red Fox Crab Cakes.Featured Farms: Allder School Berries, Checkmate Farm, Greenstone Fields, Quarter Branch Farm, Stoneybrook FarmFeatured Vintners: Catoctin Creek Distillery, Fabbioli Cellars, North Gate Vineyard, Tarara Winery, Willow-croft Farm Vineyards

Grandale Farm Restaurant14001 Harpers Ferry Road, Purcellville540.668.6000 www.grandalefarm.com

Grandale Farm Restaurant is located in the center of DC’s Wine Country. The Farm itself is historically registered and currently operates under a USDA License to produce fruits and vegetables for the restaurant. The restaurant was co-founded by CIA graduate Author Clark Jr. and he brings “simple country elegance” through his modern European-style cuisine. Grandale Farm Restaurant was founded on the idea to support local farms and wineries to produce a unique experience and a culinary journey through the soil in which it is sitting on. The restaurant has the largest local wine list in Virginia and a well-endowed Wines of the World section.Featured Farms: Allder School Berries, Greenstone FieldsFeatured Vintners: 8 Chains North Winery, Bluemont Vineyard, Corcoran Vineyards, Doukenie Winery, Fab-bioli Cellars, Loudoun Valley Vineyards, North Gate Vineyard, Notaviva Vineyards, Tarara Winery, Willow-croft Farm Vineyards

Magnolias at the Mill198 N. 21st St., Purcellville

540.338.9800 www.magnoliasmill.com Magnolias at the Mill was literally built on a tradi-

tion of buying and selling local produce. Originally as a working mill it was used to process local grains and seeds for local farmers and producers, now as a restaurant and meeting place the building is still true to that tradition. Since opening in 2004 Magnolias has been committed to the practice of buying from local farmers and serving the needs of the local community. Many of our guests have been able to say for years “look that is my lettuce,” “my tomatoes” or even “my mint.” We are very grateful for our strong local roots and very proud of our local community of farmers, growers and producersFeatured Farms: Allder School Berries, Ayrshire Farm, Oakland Green Farm, Red Hill Farm, Stoneybrook FarmFeatured Vintners: Corcoran Vineyards, Fabbioli Cellars, North Gate Vineyard, Tarara Winery, Willowcroft Farm Vineyards

Vintage 5125031 Riding Plaza, Chantilly

703.722.2844 www.vintage51sr.comJust four years old, Vintage Restaurant Group has become a fixture in Loudoun. Managing partner Anthony Cavallo has organized a team of hospitality professionals that strive to create world-class experiences for every guest. VRG features three unique restaurants, covering every taste from chicken fingers to foie gras. Vintage 50 and Vintage 51 Restaurants focus on locally raised products drawing on our “farm to fork” philosophy. Catch 52 offers a fresh take on classic seafood preparations. Add Catering by Vintage and a top-notch brewery, and you have a multi-faceted, hospitality leader.Featured Farms: TBAFeatured Vintners: 8 Chains North, Bluemont Vineyard, Notaviva Vineyards

Cookology21100 Dulles Town Circle, Sterling

703.433.1909 www.cookologyonline.comCookology is a recreational cooking school, wine bar and retail store. We offer hands-on cooking classes for adults and children, and believe that everyone, with a little practice, can make healthy, delicious meals at home! Our professionally trained chefs teach unique culinary classes from culinary boot camp to sushi to cheese making. There are weekly wine education courses, wine and food pairing dinners, theme-based classes such as singles nights and date night, and a series of baking and pastry classes to engage every culinary curiosity. We invite you to come check us out!Featured Farms: Great Country Farms, Quarter Branch Farm, Stoneybrook Farm, SunPower FarmFeatured Vintners: Doukenie Winery


By Margaret Morton

The 17 farms that will participate in Farm-to-Fork Loudoun offer local chefs a cornucopia of products, rang-ing from berries, beef, pork, lamb and poultry, to summer fruits and vegetables, gourmet salad greens, heirloom tomatoes and honey. Most of the farms use organic cultiva-tion and humane raising methods. For many produce growers, the finite, 11-day event span is something they can manage in terms of supply. Having started their planning early in the year, they knew how much to plant for the high-season food festival. Several local farmers said they liked the idea because it offered them opportunities to expand their reach and get their products before a wide range of potential buyers. Sarah Brown, an Angus beef farmer and co-owner of Oakland Green Farm in Lincoln, said for small farmers and growers who can’t provide all a restaurant’s needs, the time-specific promotion is a good idea. Essentially, the collaboration creates a group buying situation with a focus

on an individual farm. “It’s more of a farmers’ market for restaurants,” she said, giving credit for the new relation-ships created by the venture. Through the promotion she’s hooked up with chefs at Lansdowne Resort and Market Salamander, placed a couple of orders with Market Table Bistro and is forging a relationship with the Wine Kitchen and Lightfoot Restaurant. For Kevin Grove, owner of Quarter Branch Farm, who produces 60 kinds of salad greens and vegetables on two acres in Lovettsville, the promotion provides him with a credibility that is important in forging new business relationships with restaurants. A regular supplier of Market Table Bistro, he has confidence in branching out “now they know me and have trust in the relationship.” Through the event, the community will gain a much greater awareness of “the valuable resources here,” he said. Chris Hatch, a beef farmer and owner of Mill Road Farm, bought into the idea because “the opportunity has not been out there before.” It should be particularly useful to farmers who are out of the public eye and who don’t sell directly at farmers’ markets. “Perhaps they will put their toe into the market,” he said. “It think it’s great, it’s quite an undertaking for the number of restaurants over that 11-day span.” It also allows the farmers to see what they would be getting into if buyers were going to buy directly from the farm. Hatch also is president of the Loudoun HomeGrown Markets Cooperative. One thing turns into another, Hatch said, adding the farming community needs to think of what might be the next iteration, what might be beyond the farm market. “We’re farmers, but we’re also entrepre-neurs,” he said. Farm-to-Fork Loudoun could provide just the opportunity farmers need to branch out. Someone else who sees that opportunity is small berry producer Warren Howell, owner of Allder School Berries north of Purcellville. It’s not so much a need for himself, he said, because “I never have any trouble finding a market for my berries—I can sell everything I grow,” either to res-taurants or through farmers’ markets. However, the retired Loudoun County Agricultural Development Officer said for farmers in general it’s a good idea that maybe will expand their thinking. “Many farmers are not used to mar-keting their goods. They’re mostly interested in production first, with marketing a distant second.” The chief virtue of the July venture will be to make the selling part easier for farmers, he predicted.

Event Will Showcase Local Farm Bounty

Family Owned and OperatedVoted #1 Paint Contractor - Leesburg Today

Serving Loudoun County Since 1997Over 35 Years Experience

• Custom Residential Interior & Exterior• Exterior Wood Replacement• Wallpaper Removal• Drywall Repair• Inside and Out Gutter Cleaning

• Power Washing Siding & Decks• Deck Staining and Sealing• Honest and Dependable Mechanics• Every Job Owner Supervised• Licensed and Insured• Free Estimates

[email protected]

Joe Fleming Painting Contractors703-771-1494 • Cell 703-431-7751

Spruce up your home for the Spring. Call today for our Spring Secials

Thank You Loudoun County for Voting Us Your #1 Painting Contractor


loudounbandb.com866.771.2597

The Bed & Breakfast Inns of Loudoun County invite you to visit and delight in all that our

beautiful county offers. Extend your visit during Farm-to-Fork Loudoun, July 21—31, by staying in one of our exceptional B&Bs.

From the banks of the Potomac River to the broad slopes of the Blue Ridge Mountains—from narrow lanes of Waterford Village to the elegant shops of Middleburg—come explore,

seek, and discover all of our splendid sights and happenings.

Allder School Berries37803 Allder School Road, Purcelville

540.338.6412Allder School Berries is a dedicated, small-scale producer of red and black raspberries, blueberries, blackberries and figs. The berries are organic, nutrient-rich, fresh and deli-cious – and on sale within a few hours of picking. Local distribution gets highest priority; our berries typically sell no farther than 10 miles of the farm.

Ayrshire Farm21846 Trappe Road, Upperville

540-227-0900 x1006 www.ayrshirefarm.comAyrshire Farm, located in Upperville, was the first Vir-ginia farm to be certified both organic and humane. The farm produces a variety of meats and organic produce supplied to top regional restaurants, including its own Hunter’s Head Tavern, Home Farm Store, and Ayrshire Farm Catering Company.

Checkmate Farm18923 Checkmate Lane, Bluemont

540.554.2858 www.checkmatefarm.comCheckmate Farm in Bluemont is currently home to heritage breeds of Karakul Sheep, Nigerian Dwarf Dairy Goats and Rhode Island Red Chickens. We sell whole, half or lamb frozen cuts direct from the farm. We have fleeces, roving and beautiful pelts at various times throughout the year.

Endless Summer Harvest36515 Osburn Road, Purcellville

540.751.0900 www.esharvest.comEndless Summer Harvest, the premier grower of gourmet lettuces and salad greens in the metropolitan Washing-ton, DC. market area, grows hydroponically in a high-tech controlled agricultural environment in Purcellville, Virginia. The farm’s expertise is in providing delicious, locally grown, pesticide-free produce 365 days a year, for sale at farmers’ markets, up-scale restaurants and specialty stores. We were honored as Loudoun County Chamber of Commerce 2009 Small Business of the Year. Endless Summer Harvest is the future of farming, here and now in Loudoun County.

Farmer John’s Wayside Fruit & Vegetable Market

15520 James Monroe Highway, Leesburg, 703.771.8982

Participating Farms


Great Country Farms18780 Foggy Bottom Road, Bluemont

540.554.2073 www.greatcountryfarms.comOpen daily from 9 a.m. to 6 p.m., Great Country Farms is the destination for u-pick and family fun. Activities include hayrides, a huge farm play area, barnyard animals, wine tasting and farm market. July is peach and black-berry season and features Virginia’s newest state certified BBQ competition July 30.

Greenstone Fields38223 John Wolford Road, Purcellville

703.431.8234 www.greenstonefields.comGreenstone Fields grows specialty cut flowers, berries, shiitake mushrooms and heirloom tomatoes. We are Certified Naturally Grown and produce more than 100 varieties of flowers that are known for their long vase life. We sell on-farm by appointment and at the Falls Church Farmers Market on Saturdays.

Milcreek Farm37964 Long Lane, Lovettsville

540.822.4181


Mill Road Farm19440 Dunlop Mill Road, Leesburg

703.777.1356Established by William and Nancy Hatch, Mill Road Farm (circa 1950) is located in the Mount Gilead area of Loudoun. Formerly a Grade A Dairy, Mill Road transi-tioned to exceptional Grass Fed Angus Beef, Honey and Lamb in 1986. Our products are available Saturdays year-round at the Leesburg Farmers Market.

Oakland Green FarmLincoln

540.338.7628 www.oaklandgreen.comOakland Green Farm offers Angus beef for sale by the side, quarter or cut. We breed and raise all the beef we sell on the farm. Our animals enjoy clean water and open pasture every day of their lives and are never injected with unnecessary antibiotics or steroids.

Patowmack Farm42461 Lovettsville Road, Lovettsville

540.822.9017Patowmack Farm taps the full potential of the land using methods and materials that focus on sustaining the environment. A grower of a large variety of vegetables and herbs year-round, we create an environment where

the individual parts add up to a harmonious whole, and nature takes care of the details.

Potomac Vegetable Farms38369 John Wolford Road, Purcellville

703-759-3844 www.potomacvegetablefarms.comOur vegetables are “ecoganic” – grown in a healthy envi-ronment, using all organic methods. We harvest at the height of ripeness daily, and it’s a quick trip from our fields to your kitchen. By cultivating 50+ crops, we offer an array of produce at the Leesburg market, our Purcell-ville farmstand, and through our CSA.

Quarter Branch Farm240327 Quarter Branch Road, Lovettsville

540.822.0123 www.quarterbranchfarm.comOn just two acres in Lovettsville, we grow 60 kinds of salad greens and vegetables. No chemicals are used; instead, we focus on improving soil biology so plants are healthy and resistant to pests and disease. Using solar-heated “high tun-nels,” we have fresh greens and hardy veggies all year!

Red Hill Farm42906 Lucketts Road, Leesburg

703.407.5807Red Hill Farm is a purebred and commercial cow-calf operation that produces seedstock for the commercial beef industry of the mid-Atlantic region. Red Hill also special-izes in producing hormone- and antibiotic-free, pasture-raised and grain-finished beef that is marketed directly to consumers and restaurants in the Northern Virginia.

Stoneybrook Farm37091 Charlestown Pike, Hillsboro

540.668.6031 www.stoneybrookfarm.orgStoneybrook Farm is a 45-acre, certified organic farm in rural Loudoun County. Our mission is to grow quality local crops using sustainable practices. We sell our vegeta-bles and fruit at our farm market on Route 9 and through our CSA program. We believe in preserving the farm land and historical heritage of Northern Virginia.

SunPower Farm35091 Paxson Road, Round Hill,

908-581-5135Wegmeyer Farms

38299 Hughesville Road, Hamilton540.751.1782 www.wegmeyerfarms.com

Wegmeyer Farms is a unique pick-your-own farm offer-ing strawberries, raspberries, blackberries and pumpkins (traditional and heirloom). We pride ourselves on being stewards of the land and use the best of what modern agri-culture has to offer to produce the healthiest and tastiest produce available. We are “As Fresh As It Gets”!


You Can HelpEliminate Hunger In

Loudoun County

Farms, Farm Markets, Agri-businesses and individual gardeners can donate their surplus fruits and vegetables

to Loudoun Interfaith Relief food pantry.

Feed Loudoun Plant a Row can also arrange for gleaning and donate

100% to Loudoun Interfaith.

Visit our website for details. Bulkdonations can be accommodated.

Always ask for a Plant a Row receipt

The Wineries By Margaret Morton

Loudoun’s flourishing wine industry will be well rep-resented at Farm-to-Fork Loudoun, along with one distiller, and they were among the first to enthusiastically sign on, according to event founder Miriam Nasuti. Media savvy, vintners quickly saw the marketing possibilities for their wines. Located around Leesburg and western Loudoun, they represent some of the oldest winer-ies in the county as well as some of the newest. Some, like Fabbioli Cellars, are choosing to provide wines for a good number of restaurants, while others, like Corcoran Vine-yards are only doing a few. They include: 8 Chains North Winery; Corcoran Vineyards; Fabbioli Cellars; Loudoun Valley Vineyards; Notaviva Vineyards; Tarara Winery; Willowcroft Farm Vineyards; Doukénie Winery; North Gate Vineyard; Blue-mont Vineyard; and Catoctin Creek Distillery. 8 Chains North Winery owner and winemaker Ben Renshaw grows almost all the grapes used in his wines on his Waterford area property. Fabbioli Cellars’ owner Doug Fabbioli’s focus is to produce world-class wines from his seven-acre vineyard and share them in a comfortable and educational setting with the public. Jim Corcoran, at

Corcoran Vineyards, emphasizes sustainable farming and produce top wines at the winery, now accompanied by a nano brewery that uses only Virginia-grown ingredients for its hand-crafted beer. Loudoun Valley Vineyards, one of Loudoun’s older wineries, changed hands in recent years. With spectacular views to the Blue Ridge from a glass-sided tasting room, the winery offers good wines and a pleasant tasting experi-ence. Stephen and Shannon Mackey say their guiding prin-ciple when they founded their Notaviva Vineyards was to capture the feeling you get when you hear a favorite song, and bottle that emotion in their wines. Jordan Harris, general manager and winemaker at Tarara Winery produces fine wines at the winery’s spec-tacular location overlooking the Potomac River east of Lucketts. In addition to the wines, patrons can taste cheeses, meats, breads and snacks from local producers and farmers. Loudoun’s oldest winery, Willowcroft Farm Vine-yards in Mt. Gilead, also has wonderful panoramic views to the west. Its award-winning wines are made from grapes that supplanted former fruit orchards. Sebastien Marquet, winemaker for Doukénie Winery near Hillsboro, says “It is great when restaurants are promoting local products and to have wines in the restau-rants.” He also has enjoyed the experience of taking his wines to “On the Potomac” at Lansdowne chef Wes Rosati



to experiment as to which of his wines would best pair with the food Rosati was planning. North Gate Vineyard owners Mark and Vicki Fedor also are pleased with the July promotion. “We’re aligned with local producers, we support them and this will help the farmers,” Vicki Fedor said. The couple use local meats and produce themselves and they use local cheeses, meats and breads in their spacious LEEDs certified tasting room. The Fedors already have found new outlets for their wines, at Market Salamander and Market Table Bistro, through Farm-to-Fork Loudoun. Bluemont Vineyard co-owner and winemaker Bob Rupy also saw the possibilities when Nasuti brought a group of farm and winery operators together. “I’m a sucker for collaboration,” he said, noting that Nasuti “got a lot of the right people who were eager to do it and put a strong foot forward.” The July event will add depth to the local wine and food enjoyment experience, he said. “There’s a lot of layers to it, people like it when they can say, ‘Oh cool, this wine is made a mile from here.’” He predicts it will provide an opportunity for business people to “see how it plays,” and then how to move it from an event onto a regular basis. Catoctin Creek Distillery operates in a Purcellville warehouse. The unpretentious space has produced some award-winning organic spirits that will be on display.

8 Chains North Winery38593 Daymont Lane, Waterford

703.999.4628 www.8chainsnorth.com8 Chains North Winery was opened in July 2010, but in the works since 2007. Owner and winemaker, Ben Ren-shaw grows nearly all the grapes used in their wines right here in Loudoun County. Wines offered are Bordeaux and German-style reds, along with several whites. The winery has a very large, open and airy tasting room as well as a fenced yard with a patio overlooking the newly planted Sauvignon Blanc grapes.

Bluemont Vineyard18755 Foggy Bottom Road, Bluemont

540.554.8439 www.bluemontvineyard.comLocated in the heart of the Blue Ridge, Bluemont Vine-yard began a proud winemaking heritage in 2006. Our vineyards are located at elevations above 900 feet, offering a terrain and microclimate that supports an exceptional standard of local viticulture. With the panoramic view from our tasting room, you’ll see that elevation not only defines our location but our goal. Bluemont Vineyard offers Merlot, Norton, Vidal Blanc, Viognier, Rosé, Cabernet Sauvignon, Cab Franc as well as Strawberry, Blackberry, and Peach wines.

Corcoran Vineyards14635 Corkys Farm Lane, Waterford

540.882.9073 www.corcoranvineyards.comCorcoran Vineyards is all about the wine and sustainable farming. Our goal is simple: produce the best wines pos-sible by being a good steward of the vineyard. This allows us to consistently produce world-class wines. The winery is now accompanied by a “nano brewery,” focusing on using only Virginia-grown ingredients to produce amaz-ing hand-crafted beer. In addition, our “Aroma Garden” opens in early summer, which will allow our guests an interactive wine and herb pairing experience.

Doukénie Winery14727 Mountain Road, Hillsboro

540.668.6464 www.doukeniewinery.comDoukénie Winery is rich in tradition and stands apart for its excellence in Virginia wine making. Beautiful grounds, family history and outstanding award-winning wines are to be found on the 500 acres nestled in Loudoun County. Founded by the Bazaco family in 1995, Doukénie Winery traces its inspiration back to family matriarch Doukénie Bacos, who immigrated to the U.S. and brought with

Winery Participants

VPC LandsCaPe ConstruCtionis a Proud Sponsor of

“Feed Loudoun”Plant-a-Row for the Hungry

Complete Landscape Services: • Full property site plans • Garden maintenance • Drainage consulting • Masonry of all types • Water features • Plant pest & disease consultation • Installation of virtually any size plant material • Pool design & site management• Water conservation methods & erosion Ccontrol


her a passion for wine and a family mandolin that would come to symbolize our pride and quality.

Fabbioli Cellars15669 Limestone School Road, Leesburg

703.771.1197 www.fabbioliwines.comThe focus of this boutique winery had been to produce world-class wines and share them in a comfortable, unpretentious and educational setting. Walk the seven-acre vineyard and see the grapes, berries, and pears that go into their creative and award-winning blends, or enjoy a dry red wine done to perfection. Bearing the slogan “Real People, Earth Friendly, Fabulous Wines,” Fabbioli Cellars ensures a unique and informative guest experience that you are sure to love.

Loudoun Valley Vineyards38516 CharlesTown Pike, Waterford

540.882.3375 www.loudounvalleyvineyards.comLoudoun Valley Vineyards is a spectacular setting for your special occasion or peaceful afternoon with friends. Our outdoor seating is perfect for picnics, or you can enjoy our tasting room surrounded by glass so you won’t miss out on the views. Visit year-round – for live music most weekends during the spring, summer and fall, and to enjoy gourmet soups by the fireplace in the winter. Award-winning wines, spectacular views and knowledge-able staff make your experience one to remember!

Notaviva Vineyards13274 Sagle Road, Hillsboro

540.668.6756 www.notavivavineyard.comWhat is Notaviva? It is the intrinsic effect of music upon human emotion, or put simply, it is the feeling you get when you hear your favorite song. Our goal in the found-ing of our vineyard is to capture those feelings and put them in our wines. Be it joy or sadness, we endeavor to create wines that will connect our patrons with their occasions. Founded by Stephen and Shannon Mackey, Notaviva Vineyards is redefining the winery experience.

North Gate Vineyard16031 Hillsboro Road, Purcellville

540.668.6248 www.northgatevineyard.comSituated on 26 acres in the northwest Loudoun County, North Gate Vineyard produces high-quality 100 percent Virginia wines, including Chardonnay, Viognier, Apple, Merlot, Cabernet Franc, Meritage and Petit Verdot. The goal is for all grapes not grown at North Gate to be obtained exclusively from other Loudoun growers. Dedi-cated to the preserving the land that they farm, husband and wife team Mark and Vicki Fedor designed North Gate’s public tasting room to LEED Silver specifications.

Tarara Vineyard & Winery13648 Tarara Lane, Leesburg

703.771.7100 www.tarara.comTarara Winery is an artisanal producer of fine wines that showcase the best terroirs around Virginia. A minimalist winemaking approach using indigenous yeast fermenta-tions, gentle handling, maximum extraction and patient aging is the key to Tarara’s wines with a true sense of place. Tarara also proudly offers fine cheeses, charcoute-rie, breads and snacks from all premium and local pro-ducers and farmers. For a true high-end wine experience, we invite you to “Taste Local, Taste Virginia and Taste Tarara’s Artisan Wines.”

Willowcroft Farm Vineyards38906 Mt Gilead Road, Leesburg

703-774-5470 www.willowcroftwine.comWillowcroft, Loudoun County’s original winery (est. 1984), boasts breathless panoramic views of Loudoun Valley and the Blue Ridge Mountains. Willowcroft’s personal attention to detail, both in the vineyard and the winery, has resulted in national award-winning wines, time after time. In the 1800s, the slopes were planted to orchards. Today’s vineyards, which have replaced the fruit trees, yield superior grapes. The rustic beauty of the winery and the award-winning wines will give you reason to return to this peaceful spot.

We look forward to offering you a fine dining experience created with locally grown ingredients and complimented with local wines.


By Margaret Morton

Feed Loudoun Plant A Row has been selected as the nonprofit that will be the beneficiary of the 2011 Farm-to-Fork Loudoun event. Event founder Miriam Nasuti said she gave a list of three suggestions to the planning committee for its mem-bers to decide which one would be the final pick. Farm-to-Fork Loudoun will contribute $1,000 and Nasuti said she asked the participants to “consider, if it all turned out well, to contribute $100 each to the nonprofit also.” With 21 eating establishments, 11 vintners and 17 producers, that could turn out to be a sizeable sum, she said. The nonprofit consists of Julia Brizendine, founder and chairman, and Laura Lieberman. The Loudoun entity is part of the Garden Writers Association’s project Plant a Row for the Hungry, founded in the 1990s, Lieberman said.

“We’re under their umbrella, but work exclusively in Loudoun, and all donations come directly to us,” Lieber-man explained, adding the Loudoun group formed in 2009 and evolved into Feed Loudoun Plant a Row last year. The organization grew out of Brizendine’s response to President Barack Obama’s call for a Day of Service. This will be its third season, and in its first, the two women and other area residents who volunteered to “plant a row” in their gardens provided six tons of food to Loudoun Inter-faith Relief. Last year, the tally was eight tons. This year’s target is 10 tons. “The key thing is for people to know that Loudoun Interfaith accepts fresh vegetables and fruits,” Lieberman said. “Anyone with a surplus can donate to Loudoun Interfaith.” The success of the nonprofit lies in its cooperative focus. “We keep it simple. All we want to do is collect fresh fruits and vegetables,” Lieberman said. In line with that philosophy, there is no formal organization, apart from a chairman, treasurer and secretary. There is no membership, no central garden and no obligation. “We want people to participate of their own free will. We just encourage all individual gardeners, community gardeners, farmers markets and farm stand owners to donate their surplus,” Lieberman said. “If you have only a patio or backyard garden, it doesn’t matter. Just donate any surplus to Interfaith.” That collective effort from gardens across the county is paying off, as evidenced in the amount of fresh food the group has contributed so far. They track the donations through Plant a Row receipts. Gardeners or producers can go to www.feedlou-doun.org, sign up for newsletters, and see who’s offering other donations, such as free compost from horse farms for local gardens. Community participation is important to Brizendine and Lieberman, for whom this is an avocation in addition to their regular jobs. They have induced institutions to create gardens also and to donate, she said, citing the Loudoun County Juve-nile Detention Center, where inmates have set up a garden to grow produce, which they then donate to LIR. A simi-lar program has been established at the county’s Banshee Reeks Nature Preserve and the nonprofit also partners with other organizations to increase food flow to LIR.

Loudoun County Farm Bureau

Proud supporters and producers of local food. Call us today!

» Purcellville540-751-1111

» Ashburn703-858-0545

Get the Membership Advantage.

VaFarmBureau.org

SaveOurFood.org

Plant A Row Nonprofit Named Event Beneficiary


One favor begets another. Brizendine had done the landscaping for Loudoun Cares’ new building on South King Street in Leesburg, so when Plant A Row was filing for nonprofit status, Loudoun Cares Executive Director Andy Johnston reviewed their paperwork. The Farm-to-Fork Loudoun contribution of $1,000 will be deposited into the organization’s general fund. Participants can donate as they wish, Lieberman said. “We have already received one generous donation.” The money will be a big help in being able to purchase equipment such as big coolers in which to store the fresh produce ready for delivery to LIR. Community gardens, such as the Round Hill Community Garden, need those big industrial coolers. “They’re very expensive,” Lieberman said. So far, the two women have borne most of the expenses, although they will receive a grant from the 100 Women Strong organization, and they look forward to receiving their nonprofit status to help them receive more donations and qualify for grants. Both Brizendine and Lieberman live in Lovettsville. Affiliated with them they have a host of volunteers all over the county. Through emails, the website and word of mouth suggestions, they continuously collect names of willing gardeners. “We let people work as autonomously as possible. We never hound them,” Lieberman said.

A truck is loaded up with fresh produce ready for delivery to Loudoun Inter-faith Relief. The group’s leaders encourage any home gardener with a surplus to donate it to the local food pantry.Photo Courtesy of Feed Loudoun Plant A Row


By Margaret Morton

One of the early key aims of the Farm-to-Fork Loudoun projects was to gain the backing of sponsors for the project, and entrepreneur Miriam Nasuti expressed gratitude for the considerable number that willingly gave their support. Thanking sponsors for their “generous financial and in-kind support of the project,” Nasuti said the event planning team could not have brought the endeavor to life without “their forward thinking nature and instant embrace of the project.” Nasuti said that support would enable the commu-nity to benefit from the bounty of the chefs’ Farm-to-Fork Loudoun menus that would use 70 percent locally sourced foods and wines. Leading sponsors include Visit Loudoun, Salaman-der Hospitality, Fortessa, and Leesburg Today Media Services, including Leesburg Today, Ashburn Today, Lou-doun Business, Loudoun Magazine, Middleburg Life, the Sun Gazette newspapers in Arlington and Fairfax, and all affiliated websites. Other sponsors include Comcast Spotlight, the Dulles Greenway, Flavor Magazine, Loudoun County Bed & Breakfast Guild, Loudoun County Farm Bureau offices, Virginia Commerce Bank and Virginia Business. Salamander Hospitality President Prem Devadas said the project is a natural fit with the Salamander Resort and Spa, which is slated to open in Middleburg in the spring of 2013, particularly with the company’s existing Market Salamander in downtown Middleburg. Both are predicated on the unique quality of Lou-doun in terms of its equestrian lifestyle, wines and agri-culture, Devadas said. “So the idea of Farm-to-Fork for us is a big part of what we already do,” he said, noting the resort will be a big part of the local food and wine scene, while the market since its founding has been dedicated to working with area farmers. The company’s support is important to expose the “wonderful products of the farmers and vintners, and bring all that together in a high profile way,” he said. Tourism support is equally important, according to Visit Loudoun CEO Patrick Kaler, especially from the new CEO’s background in California—“I’ve done a lot of foodie things on the West Coast,” he said. “Food tourism is just one of the growing niche markets out there; everyone is doing it—but this is unique, and not something that many destinations can take credit for.” The Farm-to-Fork project has the “ability to take

produce, proteins, right from the farm and put them on the table,” he said, adding it also is a great way to show-case Loudoun’s many fine restaurants, not to mention its farms, wines and dining in general. “It speaks to who we are as a destination, and with wines to pair with all these wonderful foods, it’s a natu-ral part for us to be part of a showcase about what makes Loudoun unique and special,” he said. International tableware giant Fortessa’s CEO Scott Hamberger helped kick off the Farm-to-Fork Loudoun event at a “Meet and Greet” held at Ellen Goldberg’s Brian Patch Bed and Breakfast near Middleburg in February. Speaking to the group that night, Hamberger said the project was tapping into the national movement for local food, something his Sterling company wanted to be part of. Growing up on a farm in Pennsylvania in the mid-1970s, Hamberger said, “we had to be self-sufficient.” Addressing the many gathered at the event, Ham-berger told them “What you do in the agricultural com-munity is so important, an important part of a very big story.” Leesburg Today Media Services, as the major media sponsor, has provided significant in-kind promotion to spread the story, including full-size advertisements, a flexi booklet and a portal to link to participants’ websites. For Northern Virginia Group Publisher Chris Schertzer the project “is all about local—local chefs, local produce and local wines.” “We’re a community newspaper and this is kind of unique,” he said, noting “it’s a great portal” and the newspaper’s coverage reaches 67,000 homes through Leesburg Today and Ashburn Today, combined. “Local, that’s what got me,” Schertzer said. Another media sponsor is Flavor Magazine, which is donating in-kind sponsorship through free advertise-ments. Virginia Business also is donating two ads to enable outreach to the Virginia business community. Another form of free advertisement is being done by Dulles Greenway, which has agreed to put up a large banner promoting the event throughout July. Other financial sponsors include Comcast Spot-light, the advertising division of Comcast cable; Virginia Commerce Bank, the largest community bank head-quartered in Northern Virginia; the Loudoun County Farm Bureau offices; and the Loudoun County Bed and Breakfast Guild.

Sponsors Show Support


By Margaret Morton

It’s taken Miram Nasuti l0 long months to bring the Farm-to-Fork culinary festival to fruition; months of promoting the idea to participants, cajoling and nipping and tucking here and there, working with the planning team on the framework of how the endeavor would evolve and wondering how the three major groups of participants would mesh, not to mention the 500 hours that went into the creation of the Farm-to-Fork website. But now, with just over a month to go, Nasuti can reflect on what the group has achieved, as well as on some of her own impressions as the journey evolved. “It surpassed my expectations, I mean the numbers of participants,” she said, adding she thought the first year would involve about 15 restaurants. Some signed on enthusiastically in the early stages, while others came later. But, in the end, Nasuti finished up with 21 culinary estab-lishments, 11 providers of wines and spirits and 17 farm producers. And it was the chefs and culinary establishment owners who were the first to see the possibilities in her idea. “They really got on board,” she said. The planning began last October. Her idea for a late July multi-day collaboration quickly caught on with chefs

and restauranteurs, for many of whom the venture was a natural progression of what they were already doing. She established a participant fee structure, by which farmers paid $150; vintners $200 and chefs $500. The Loudoun Wineries Association also paid a collective fee of $1,000. In return, the participants were to receive widespread promotion through the Farm-to-Fork Loudoun website, social media, including Facebook, Four Square and Twitter, and an extensive media campaign leading up to the event. Nasuti assembled a planning team to head four committees: Doug Fabbioli of Fabbioli Cel-lars and Bob Rupy of Bluemont Vineyard, wine; Chris Edwards, chef at The Restaurant at Patowmack Farm and Vaughn Scaggs, chef de cuisine at Market Salamander, culinary; Chris Hatch, co-owner of Mill Road Farm, and president of the Loudoun Virginia Home Growers Market Association, Tyler Wegmeyer, co-owner of Wegmeyer Farms, and Kate Zurschmeide, co-owner of Great Country

Looking Back On The Journey

Miram Nasuti



Farms, agriculture; and Salamander Hospitality President Prem Devadas and Nasuti, marketing. In February, Nasuti held a “Meet and Greet” evening at Briar Patch Bed and Breakfast Inn near Middleburg. Major sponsor Fortessa’s CEO Scott Hamberger said Nasuti was tapping into a trend for local food “that is sweeping the country.” Those present certainly agreed. The big meeting room at the inn that evening held a certain excitement, not just due to the wines displayed for tasting by winery participants. In what perhaps was the first formal and large-scale networking meeting of the three components of the rural economy under one roof, culinary owners and chefs mingled with food producers and winemakers in a wine and food tasting session to see what would be available in July, around which they would create the Farm-to-Fork menu of 70 percent locally sourced foods. The new connections intensified as chefs and growers made new relationships, improved established ones, traded ideas and discovered new sources. Some producers secured new year-round orders with restaurants. And that’s been one of the major revelations of the Farm-to-Fork Loudoun experience. For a good while, chefs have been using locally sourced products—but always on an individual basis, working with a few growers or wineries. Never before had there been this mass collaboration, result-ing in a much wider relationship between the different rural economy players. During a group photo shoot for participants in March, Tuscarora Mill Restaurant Chef Patrick Dinh noted, “It’s not like this all over the world … everybody else just does their own thing.” He lauded the opportunity to get a chance to know each other and network. Cookology Chef Brad Spates agreed, adding the two had been discovering new sources during their conversa-tion. “We were just talking about the different farms that he uses that I’ve never heard of, and farms that I use that he’s never heard of,” Spates said. And participants universally gave Nasuti credit for pulling it all together. “Without her persistence, it wouldn’t have worked,” major sponsor and co-marketing committee chairman Devadas said. He praised Nasuti for “bringing together a diverse group of farmers, growers, restauranteurs, owners and chefs in one common effort to distinguish and promote Loudoun.” “I’ve met some great people I didn’t know before,” Devadas, who plans to continue the sponsorship next year and ultimately to have Salamander Inn & Spa become a major locale for Farm-to-Fork Loudoun, said. Visit Loudoun quickly embraced the venture as new CEO Patrick Kaler saw the tourism opportunities in the

venture and came on board as a major sponsor. While the chef and culinary establishments worked to determine with whom they would pair in terms of wines and food for July, Nasuti turned her sights on developing the website, www.farmtoforkloudoun.com. It took “about 500 hours,” and she acknowledged she had driven her design team of Lisa Karl, social media, and graphic designer Marty Bartels, “crazy.” But, when finished, the website had achieved her aim—to produce a high quality online resource that would describe the philosophy behind the idea and how it evolved as well as give detailed information on all the players, cat-egory by category, their contact information and logos, and show who was pairing with whom for the Farm-to-Fork Loudoun menus. Her participants love it, because it gives them instant exposure and spreads the word to a large audience about their products. It’s a marketing piece as much as it is an information site. And no one is more thrilled with the collaboration among Loudoun chefs, vintners, growers and producers than Nasuti. “People are excited, and it’s such a mix of new and old, all ages, in the county,” she said. Not everyone she approached signed on, but Nasuti looks to the July event to prove her point. “It’s an extension of what I did in Philadelphia,” she said of “The Cook n’ The Book” collaboration, in which chef authors flew in from around the country to work with local chefs on pre-selected menus from their books at dif-ferent Philadelphia restaurants. She advocated the value of embracing new ideas to would-be participants, which, for some, took a bit of time. Some came on board immediately, quickly seeing “the big picture;” others were a little more cautious and some came on at the last minute, she said. Nasuti has a strong work ethic and lots of energy, as some of her participants found out. She laughed as she recalled one participant telling her, a bit ruefully, “We didn’t know we’d get so many emails from you.” It’s been very intense and “a ton of work,” Nasuti said. But now all that detailed work is over, and she is enjoying looking back on how her idea blossomed. Along the way, she said, she has made so many great friends and new relationships, and she loved the energy the participants brought to the venture, whether they were actual partici-pants or sponsors. She cited the media savvy vintners, “who were so positive” and who responded quickly. “What can we do?” they would ask. Sponsors included those who pro-vided financial and in-kind support, especially the media with donated advertisement space. It’s been a collaborative effort. “I love that, the rela-tionship building,” she said, citing those new friendships as her greatest pleasure. “The whole thing has had its ebbs and flows, but in the end we pulled it off,” she said. Now, she just has to market it and “wait for it to happen.”

Looking BackContinued From Page 29


Casual Elegance for Everyday LivingFortessa Outlet store: 22601 Davis Drive, Sterling, VA 20164 Ph: 540-771-5099, www.fortessa.com

Create your culinary masterpiece…

at home.

A great meal begins with a masterful presentation!

Loudoun’s master chefs selected Fortessa tableware as an integral part of their fresh, local entrees. Now you can bring

the same casual elegance to your table. View all of our surprisingly affordable dinnerware, flatware and glassware,

at the Fortessa Outlet store in Sterling, Virginia.


SOUTH RIDING 1

vintagerestaurantgroup.com

South Riding - 703.72.2844

A Proud Participant ofFarm-to-Fork Loudoun

July 21 - 31

Come enjoy lunch and dinner at our two exciting restaurants, where we’ll

feature fine fare from Loudoun’s farmers!Bring your friends, family, co-workers or that

special date, ‘cause we’re here to greet you!

Call to find out what our Farm-to-Fork menus are, and to make your reservations, today.

Leesburg - 703.777.2169

Farm To Fork Loudoun: A Pocket Guide

Documents

Transcript of Farm To Fork Loudoun: A Pocket Guide