Saturday, April 29, 2017


*Sponsored Post
With a mission to support local and sustainable farmers, artisans, and vintners in the Shenandoah Valley, SlowFoodVastWine™ is a premier food and wine event that this year supports the John XXIII Montessori Children’s Center in Front Royal, VA.

The children proudly showed off their "free hive" beekeeping experiment along with batches of fresh honey they produced.

Held at the Blue Valley Vineyard and Winery located along with the beauty of the Blue Ridge Mountains and the Shenandoah Valley, which produces wine varietals best suited to the climate and soil of their vineyard such as Petit Verdot, Cabernet Sauvignon, Cabernet Franc, Chambourcin, Chardonnay, Sauvignon Blanc, Viognier, and Muscat. All the grapes are crushed and fermented on site in their 10,000 square feet production facility. 

We were invited to the event and sampled all the organic local and sustainable food sourced directly from farms in the Shenandoah Valley and Piedmont Regions, which were paired with award winning wine produced right here in Virginia.  First, we enjoyed premium Chesapeake raw oysters fresh from the Bay (provided and shucked by the Rappahannock Oyster Company), locally produced charcuterie and cheeses (provided by The Whole Ox, an old-fashioned, full-service butcher shop), paired with craft beer (brewed locally by Penn Druid Brewery) and sparkling wine. 

Then, renowned Chef Jeff Witte and his team at St. Germain Catering showcased a Tappas-style menu in the cuisine styles of the Virginia, France, Mediterranean and California wine regions.  Here are some shots of the food: 

Braised Local Pork Shoulder 
on Sweet Potato Biscuits, Spring Onion, Blackberry Jam

Local Turkey Pots 
with Viognier Gelée, Caramelized Onion Marmalade, Toasted Duck Fat Croustade
Confit of Baby Fennel and Roasted Garlic
Local Goat Cheese, Endive, Chardonnay Reduction

Local Pork Loin Roulade
Wild Mushrooms, Truffled Mash, Cabernet Franc Bordelaise

Sabayon of Local Honey
Wine Vinegar Pickled Radish, Spring Wildflowers, Micro Greens
Roasted Mushroom & Ramp Profiteroles
Merry Goat Round, Thyme 


Chilled Local Chicken Galantine
with Toasted Fennel Seed & Herbs, Rose͛ Gelée, Toasted Pepitas

Display of Breads & Spreads
Roasted Garlic Hummus, Cucumber, Radish & Pepper Tatziki,
Local Honey Butter, Roasted Baby Eggplant Baba Ganoush, Spring Green Pesto

Braised Local Lamb ‘Bolognese al Forno’
Farmers Cheese, Baby Arugula, Mini Parmesan Rolls


Chile Glazed Local Beef
Pickled Red Onion & Hot Pepper, Coriander Crema, Crumbled Goat Blue

Cucumber Pico de Gallo
Toasted Sourdough with Local Goat Cheese Spread, Spicy Pepper Dust

Spring Salsa Verde
Fresh Corn Tortilla Chips 

After eating, guests were able to mingle and bid on locally procured silent auction items. Then partake in an exciting live auction that included vacations, weekend getaways, local food packages and much, much more. All proceeds benefited the John XXIII Montessori Children's Center, a 501(c)(3) non-profit organization providing educational opportunities for children in the Front Royal, Virginia area.

Beautiful sunset over the Blue Ridge Mountains.

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