8 Farm-To-Fork Loudoun
Photo by Therese Howe
Chefs, vintners and producers representing the almost 50 culinary establishments, wineries and farms that will collaborate for the July 21-31 Farm-to-Fork Loudoun food celebration gathered earlier this year at international tableware company Fortessa’s Sterling offices for networking and a photo op to promote the venture.
The Ones Who Will Make It Happen 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
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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 quality 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.