The third week of November is always a busy time for the local producers of Virginia. Especially those that produce cider of the alcoholic variety. We’re talking about Virginia’s Cider Week.

We partnered with our friends at Old Hill Cider from Timberville, VA to put on a third edition of the Valley Dish. This event has been a raving success since it began in June earlier this summer. The focus of this dinner is to create a collaborative space for local producers that takes place within a farm-to-table focused restaurant, while maintaining accessibility to the average family. By keeping the prices low, we can offer a four course meal that is accessible and won’t break the bank for a night out.

Chef Colin is a valued Harrisonburg talent. He is the executive chef at Bella Luna Wood-Fired Pizza located in the city’s historic downtown area, but has culinary passions outside of the pizza world.  This event often serves as a showcase for him.

The night’s gluten-free menu is consisted of:

Marinated chicken kebab
wood fired flatbread, minted yogurt, radish salad
.
(Glutten free menu – substitute lettuce wrap for flatbread)

Roasted apple salad
 tender greens, pickled root vegetables, gorgonzola, shallot-cider vinaigrette.

Oven fired chicken breast winter squash puree, braised collard greens, crispy parsnip, maple-cider.

Spiced panna cotta cider reduction, ginger thin cookies.

Its wonderful to see everyone leave with smiling faces. We thank everyone who attended and participated! Keep an eye out for our next dinner in the next year.