The Polished Foxx

06/30/2024

06/21/2024

06/16/2024

06/12/2024

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06/05/2024

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03/29/2024

On April 13th starting at 6:00pm The Polished Foxx is teaming up with Shiloh Farm in Purcellville to capture the tastes and sounds of the south of France. It’s a four-course meal of authentic Provençal cuisine, imported French wines and cheeses, and live music. 🍷
I hope you can join me!
🍽 Menu and tickets available at www.shiloh-manor.com.

03/08/2024

03/01/2024

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02/25/2024

Vote in any or all categories once per day February 23rd through March 10th EDT!

10/31/2023

The Polished Foxx is a locally-sourced relationship-driven culinary operation that provides a full range of custom events in house and abroad, small private dinner parties, locally sourced master butchered meats, farm driven prepared meals, and pop up exclusive specialty events.

10/23/2023

Thanks for the kind review Taste of Blue Ridge 🌱

https://www.tasteofblueridge.com/the-polished-foxx-2023-review/

10/18/2023

Come check us out at Buchanan Hall at the Upperville farmers market, great music and tons of local farm vendors

10/03/2023

🚨 SELL OUT ALERT! 🚨

There are less than 10 tickets left to Root to Table's "The Great Chefs Table" at Audley Farm Angus THIS SUNDAY! If you haven't gotten your tickets, you better hurry before it's too late.

Click to learn more and get your Tickets 🎟 ✨ https://www.tasteofblueridge.com/food-events/2023-fall/

10/02/2023

Ok everyone, due to a large number of requests we are opening up Thanksgiving orders. Please reach out to [email protected] for custom needs of any kind.

A full, locally driven Thanksgiving dinner for 6 adults includes: Thanksgiving with The Polished FoxxFeeds 4-6 adults well●1 Herb and Butter rubbed Virginia turkey●Fresh chopped and greens salad with blood orange vinaigrette●Local farm sausage & brioche stuffing●Misty Meadow mushroom and...

10/02/2023

Sunday fundays at firefly! Beer and football in the Jar. Wine and live music on the deck. Going to be a gorgeous day!

09/30/2023

Help us fight food challenges in the area! 🌱

Join our Silent and Live Auctions at the 2nd Annual Great Chefs Table as we raise money for the Root to Table Community Grant Fund. The best part is, if you can't attend the event, you can still participate in the Silent Auction from your phone!

We're starting registration now and we're adding new items every day!

Register here ➡ https://tasteofblueridge.home.qtego.net/

09/19/2023

09/15/2023

The success of Taste of Blue Ridge's Root to Table Series is pretty simple. Guests get to enjoy friends and delicious food 🌱

Our next dinner is right around the corner and we've saved you a seat at "The Great Chefs Table". October 8th - Audley Farm Angus

🎟 ➡ https://www.tasteofblueridge.com/food-events/2023-fall/

08/30/2023

Tickets are selling fast to Taste of Blue Ridge's 2nd Annual Great Chefs Table event at Audley Farm Angus on Oct. 8th! 🎟

I'll be there with 10 other fantastic Chefs as we cook, do demonstrations, listen to some bluegrass, and take in the beautiful views of the farm!

View the Menu and join us at the Table ➡️ https://www.tasteofblueridge.com/food-events/2023-fall/

08/23/2023

Wow! Tickets to our Feast in the Field on September 16 have officially sold out!

Stay tuned, even if you weren't able to snag a ticket, we will have opportunities for you to get lots of amazing deals on our online Silent Auction!!!

08/14/2023

Here's the menu draft for our Taste of Blue Ridge Root to Table dinner at Audley Farm Angus on October 8th. 12 great chefs, 6 locally driven stations ⬇️

💥Grazing Table💥 Chef Vincent, Chef Mary Ellen Diaz, Ann Fox 🦊
➡️Audley beef biltong, Locksley farmstead cheeses, pickles and jams, smoked trout rillette, farmers pate, antipastos, fresh fruit skewers with yogurt dip, petit vegetable crudite with green goddess, crackers and local croustades

➡️ Chef station 1- Chefs Erik Foxx-Nettnin, Chef Marcus Repp and Chef Pete Smith:
Braised Audley Prime Beef osso bucco, Smoked Trout Strata, Virginia Scallop Thermidor, rich bordelaise, marrow

➡️ Chef Station 2 - Chefs Nick Green, Chef Jason Von Moll and Chef Rachel Wood
Oysters 2 ways, Grilled and smoked Virginia Oysters, Pickled Shrimp relish, Sacred heart croustades, mescal butter

➡️ Chef Station 3 - Chef Vincent Badiee and Chef Hunter Blackford
Audley Beef Carpaccio ci**rs and Randal lineback beef tartar, fermented black garlic, Sacred heart herbed garlic crisps

➡️ Chef Station 4 - Chef Jason Renn and Chef Mary Ellen Diaz
Local Hearth Grilled vegetables, heirloom potatoes, and Farmers Pozole

➡️ Chef Station 5 - Chef Steve Weiss and Chef Cheryl Strasser
Triple Chocolate Cake Pops and Mini Apple Normandy Tarts
Mini Hand Pies and Pumpkin Tarts

Tickets ➡ https://www.tasteofblueridge.com/product/general-ticket-brrt-october-2023/