8th Anniversary Party

Please join us in celebrating Blue Ridge Meats’ 8th Anniversary on September 28! Butchers will be available to answer questions and help you with your own animals or just chat about a favorite cut.  This is an open house style event and we hope to see sometime during the day.

Pig Roast & More | 12PM-3PM

Doug and the guys will be roasting a delicious pig throughout the day and will be preparing FREE sandwiches to celebrate! We will also be doing free raffles all day, offering facility tours and giving away special gifts! And of course, it’s business as usual, so when you stop by don’t forget to stock up on your favorite local meats!

Formal Farm Dinner (Reservations Required – Limited to 60 Guests)

3PM – 6PM | $50.00 per person

Celebrity Chef Rick Cook formerly of BlackSalt Fish Market & Restaurant and currently with Addie’s Restaurant in Bethesda will be preparing a very special dinner using ingredients from local farmers and growers. Rick is truly amazing and has spent his professional career specializing in local foods.  You are in for quite the treat.  Rick’s culinary resume is quite impressive with the pleasure of serving the many US Presidents and dignitaries as Executive Chef at BlackSalt, and with his tenure at the BlackGroup family.

Carrie Englund, of Fresh Flours, also incorporates all local in her catering creations here in the Winchester area.
We are very excited to have them both serve you a gorgeous sit down “Farm Formal Dinner” with several courses and local wines, in an intimate setting.

Guest Speakers

WenonahforBookWenonah Hauter author of Foodopoly

Foodopoly presents the shocking account of how agricultural policy has been hijacked by lobbyists, driving out independent farmers and food processors in favor of the likes of Cargill, Tyson, Kraft, and ConAgra. Author Wenonah Hauter demonstrates how the impacts ripple far and wide, from economic stagnation in rural communities at home, to famines in poor countries overseas. In the end, Hauter illustrates how solving this crisis will require a complete structural shift, a grassroots movement to reshape our food system from seed to table — a change that is about politics, not just personal choice.

 

 

7d241048174f0ad8956e4e.L._V370179932_SX200_Forrest Pritchard

Forrest Pritchard is a professional farmer, writer and public speaker. Holding degrees in English and Geology from William and Mary, Forrest studied under George Garrett with the University of Virginia’s MFA program. He has been published in national magazines, and his farm, Smith Meadows, has been featured on NPR and the Washington Post. One of the first “grass finished” farms in the country, Smith Meadows has sold at leading farmers’ markets in Washington DC for fifteen years. His first book, Gaining Ground, was named a Top Ten read by Publishers Weekly, Washingtonian, and NPR’s The Splendid Table.