Short rib casarecce with pickled onion and whipped burrata
The tables are set and ready to go at Third Hill Winery.
Guests enjoy their meal at Third Hill Winery.
Chef Jordan visits with guests at Third Hill Winery.
Chefs Jordan and Zach plate salads at Third Hill Winery.
Braised rabbit risotto with braised beets and a micro green salad.
Salt roasted beet and kale salad with a pear vinaigrette and crumbled chèvre.
Table setting in Showalter's Orchard greenhouse venue overlooking the Shenandoah Valley.
Guests enjoy their meal in the orchard at Showalter's.
A berry salad with spicy pecans and crumbled goat cheese with a Virginia strawberry vinaigrette.
Salmon Two Ways: 1. Dill-cured salmon w/ balsamic beets and horseradish creme fraiche and 2. Salmon carpaccio w/ pickled sweet onions and a dill honey mustard.
Fire-roasted peach salad with spicy candied nuts and burrata cheese dressed with peach cider vinaigrette.
Watermelon, cucumber, and mint gazpacho garnished with feta cheese and coriander petals.
Preparing braised short ribs for the wood-fired oven.