Slow Food Vast Wine
SlowFoodVastWine™ is the premier culinary event in the heart of the beautiful Shenandoah Valley. This year’s menu is sure to impress! Chefs Ryan Ross (Winner of 2015 CHOPPED), Don Higby (Christendom College), and a third chef (to be announced) will prepare savory, locally-sourced dishes, paired with lush Virginia wines.
Celebrating 11 years, we’re on a mission to support local and sustainable farmers, artisans, and vintners in the Shenandoah Valley. Come find out why SlowFoodVastWineTM is the food and wine event to remember, and like nothing else in this region—all while supporting John XXIII Montessori Children’s Center in Front Royal, VA.
Ryan Ross, a Virginia Native and the winner of the fall 2015 CHOPPED, has been in the realm of bespoke dining and food–centric and traveling events for the last 12 years. She grew up in her Mother’s organic healthfood store, The Natural Marketplace, in Warrenton, VA., and attended the Natural Gourmet Institute of NYC, as well as the Institute for Integrative Nutrition. Ryan is also a certified Holistic Health Practitioner by the American Association of Drugless Practitioners. Health supportive, festive, organic, sustainable, foraged and local food is her world! Splitting her time between NYC, Seattle and Los Angeles over the last six years Ryan has landed back in Virginia and is here to stay! She is a recipe writer, product developer, food and photo stylist, culinary producer has consulted and for plant-forward restaurants, retreats, cookbooks and photoshoots, from online smoothie e-books to fine dining boutique restaurants from Munich to Paris to Little Corn Island, Nicaragua.
Chef Don Higby (Winner of the SlowFoodVastWine™ 2018 Chef Competition) has over 20 years of experience working in New England. He has worked from Maine to New York in various food settings. From mom and pop restaurants, casinos, school food services to owning and managing his own restaurant. He is now the Executive Chef of Christendom College in charge of their food service and catering programs. He and his team will be showcasing four dishes using local source ingredients from the Shenandoah River Valley. Their dishes are a take on traditional French and American Cuisine.