Private Party
Private Party

Short rib casarecce with pickled onion and whipped burrata

Third Hill Winery
Third Hill Winery

The tables are set and ready to go at Third Hill Winery.

Third Hill Winery
Third Hill Winery

Guests enjoy their meal at Third Hill Winery.

Chef Jordan
Chef Jordan

Chef Jordan visits with guests at Third Hill Winery.

Third Hill Winery
Third Hill Winery

Chefs Jordan and Zach plate salads at Third Hill Winery.

Private Party
Private Party

Braised rabbit risotto with braised beets and a micro green salad.

Private Party
Private Party

Salt roasted beet and kale salad with a pear vinaigrette and crumbled chèvre.

Showalter's Orchard & Greenhouse
Showalter's Orchard & Greenhouse

Table setting in Showalter's Orchard greenhouse venue overlooking the Shenandoah Valley.

Showalter's Orchard & Greenhouse
Showalter's Orchard & Greenhouse

Guests enjoy their meal in the orchard at Showalter's.

Showalter's Orchard & Greenhouse
Showalter's Orchard & Greenhouse

A berry salad with spicy pecans and crumbled goat cheese with a Virginia strawberry vinaigrette.

Showalter's Orchard & Greenhouse
Showalter's Orchard & Greenhouse

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.

Showalter's Orchard & Greenhouse
Showalter's Orchard & Greenhouse

Fire-roasted peach salad with spicy candied nuts and burrata cheese dressed with peach cider vinaigrette.

Showalter's Orchard & Greenhouse
Showalter's Orchard & Greenhouse

Watermelon, cucumber, and mint gazpacho garnished with feta cheese and coriander petals.

Showalter's Orchard & Greenhouse
Showalter's Orchard & Greenhouse

Preparing braised short ribs for the wood-fired oven.