Leesburg, Va. (July 14, 2014) – Farm-to-Fork, a dynamic celebration of locally sourced food and wine, will kick off on Thursday, July 24, 2014, and run through Sunday, August 3, 2014, in Leesburg and Loudoun County. During these eleven days, the chefs of participating restaurants will offer special menus, using not less than 70% Loudoun County produced food. In addition, the menus will be paired with wines from participating Loudoun County wineries.
Inspired by the growing “locavore” movement, founder Miriam Nasuti organized the first Loudoun County Farm-to-Fork in 2011 and expanded it to Frederick County, Maryland in 2013. While the primary goal of the program is to showcase the finest locally grown and raised products to the public, the most meaningful part of Farm-to-Fork for Nasuti has been the on-going collaboration between restaurants and local farmers.
“Over the past three years, I’ve watched restaurant owners first meet, and then partner with, farmers in their own communities,” Miriam explained. “It has been particularly thrilling to witness the continuing collaboration after the events are over. To me, that is the best part, seeing these relationships that ignite!”
“Each year, this program supports and strengthens the ‘farm-to-market’ role that Leesburg has historically played in Loudoun County,” commented Marantha Edwards, Leesburg’s Economic Development Director. “The growing relationships between area chefs and locally sourced foods, via the local farmers, represent very sustainable economic benefits to the community. Cheers to all the participating chefs and their restaurants in Leesburg.”
Participating Leesburg restaurants include Aiyara Thai Restaurant, Fireworks American Pizzeria, Mama Lucci’s, Palio Ristorante Italiano, Shoe’s Cup & Cork, The Q Company, Tuscarora Mill and The Wine Kitchen. For a complete list of participating farms, restaurants and wineries, visit www.farmtoforkloudoun.com.