Valley Dish V


During Harrisonburg Restaurant Week (formerly known as "Taste of Downtown"), restaurants came together to showcase their talent and creativity by serving up fresh, innovative menus. Offering one-of-a-kind collaborative dishes, chef workshops, demonstrations, and other food-related events, Harrisonburg was in medium-rare form.

After Valley Dish IV went so well in September at Food Bar Food, owner Amanda Cannon asked us back for another! We decided Restaurant Week was a "perfect pairing" for our 5th Valley Dish event.

Amanda chose to work with the shrubs and oxymels of Red Root & Co. again, and asked Shenandoah Growers to participate and provide the fresh herbs to liven up the culinary and cocktail creations. 




Chicken confit & chive butter wontons
Orange & marigold braised red cabbage
paired with: Red Root & Co. bitters & thyme inspired cocktail

Manchego & prosciutto stuffed chicken breast wrapped with rosemary bacon, ginger apple shrub demi-glace
Wade’s Mill polenta, sautéed Brussel sprouts & dried cranberries
paired with: rosemary & ginger apple inspired cocktail

White chocolate semifreddo on chocolate sponge cake
Matcha-mint syrup & raspberries
paired with: mint & coffee inspired cocktail


Shenandoah Growers have been providing a variety of fresh organic herbs to the valley since 1989, and has since grown into one of the leading providers of fresh herbs in the United States

Red Root & Co is an innovative young company who creates plant-based tonics, beverages, food preparations, vinegars, teas, and other herbal preparations made with high quality ingredients, primarily using local, organic and fair trade.



ideas for your nexy dinner party:

Lynda Bostrom