Private Party
Private Party

Short rib casarecce with pickled onion and whipped burrata

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Third Hill Winery
Third Hill Winery

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

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Third Hill Winery
Third Hill Winery

Guests enjoy their meal at Third Hill Winery.

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Chef Jordan
Chef Jordan

Chef Jordan visits with guests at Third Hill Winery.

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Third Hill Winery
Third Hill Winery

Chefs Jordan and Zach plate salads at Third Hill Winery.

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Private Party
Private Party

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

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Private Party
Private Party

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

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

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

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

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

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

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

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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.

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

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

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

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

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

Preparing braised short ribs for the wood-fired oven.

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