Jason Lage, chef/owner of Market Table Bistro and Market Burger & Fries with Andrew Crush of Spring House Farm kneeling by one of Crush’s large, black heritage breed sows. Photo by Andrew Crush of Spring House Farm. 

On Wednesday, July 16, at 5:30 p.m., Farm-to-Fork Loudoun kicks off with a Farm, Fork & Art event.

Attendees may sample dishes made by four outstanding chefs using ingredients from local farmers, meet chefs and farmers, and enjoy local art.

Chefs at the event include Kiet Ly of Garden of Eatin’, Christopher Edwards of Harrimans Virginia Piedmont Grill at Salamander Resort & Spa, the team trained under Chef Jason Lage of Market Table Bistro and Market Burger & Fries, and Ian Dieter of Palio Ristorante Italiano.

Farm-to-Fork Loudoun officially kicks off on Thursday, July 24th and runs through Sunday, August 3rd.

The award winning culinary celebration brings together local chefs and restaurant owners with local farmers and wineries

“Farm -to-Fork, an exciting 11-day culinary celebration, presents the lush bounty of locally-sourced foods and beverages to dozens off fine and casual dining establishments this summer,” Heidi Baumstark, contributor for the Piedmont Virginian magazine said in a current article.

This year’s Farm-to- Fork Loudoun will showcase chefs and restaurant owners from 23 restaurants, 14 farmers and eight wineries.

This event provides the opportunity for local chefs to demonstrate their culinary talents, and spotlights the locally grown products Loudoun County has to offer.

Held at the Aloft Hotel, 22390 Flagstaff Plaza, Ashburn, VA 20148

For more about Farm-to-Fork Loudoun, pick up a copy of the summer issue of the Piedmont Virginian magazine:  http://www.thepiedmontonline.com/page.cfm/go/pick-up-a-copy

For more information, visit: www.FarmtoForkLoudoun.com