Root To Table

What Root To Table does

Root to Table is a 501(c)(3) nonprofit organization (formerly operating as Taste of Blue Ridge) headquartered in Winchester, Virginia, that connects farmers, chefs, food artisans, lodging partners, and food lovers across the Blue Ridge and Piedmont regions of Virginia and West Virginia. The organization's core activity is the design and execution of farm-to-table culinary events and storytelling programs, including its signature Ember & Earth open-fire cooking event (Charles Town, WV), the Salute to Women in Culinary & Agriculture series (Waterford, VA and Richmond, VA), and the recently launched SAVOR: Chefs, Farmers & Friends three-day culinary celebration held at Mountain Lake Lodge in Pembroke, Virginia. It also operates a Field to Fork Summer Culinary Series, an email newsletter, a Rooted Stories blog, and curated online directories of participating farms, chefs, and lodging venues. The organization runs with a lean team of 1-10 employees and relies on a multi-channel digital presence (website, blog, Instagram, Facebook, email) supplemented by earned media through its tourism partnerships.

The business model is structured around three revenue streams: (1) transaction-based revenue from event ticket sales and participation fees for farm-to-table experiences, (2) recurring donations from community supporters given its 501(c)(3) status, and (3) transaction-based revenue from an online shop selling gift cards and merchandise. Pricing is not publicly disclosed. Distribution is hybrid — direct-to-consumer ticketed events at partner venues (Mountain Lake Lodge, Fieldstone at Hillbrook Inn & Spa), plus an e-commerce storefront. Strategic alliances with Virginia Tourism, Virginia Farm Bureau, Mountain Lake Lodge, and Hillbrook Inn & Spa provide both venue access and co-marketing reach into the culinary tourism segment.

From a technology standpoint, Root to Table has no proprietary platform, API, SDK, or software product. Its technology footprint consists of a WordPress-based website, standard social media accounts, and an email newsletter platform. There is no disclosed use of AI, machine learning, data products, or integrations. The organization's competitive position rests on community curation, content storytelling, and the in-person event experience rather than technology differentiation, and its growth trajectory is bounded by the scale of its two-state regional focus and small staff.

Name

Root To Table

Legal name

Root to Table

Website

https://tasteofblueridge.com

Company type

Private

Operating status

Operating

Headcount range

1–10 employees

Short description

Root to Table is a 501(c)(3) nonprofit that organizes farm-to-table culinary events (Ember & Earth, Salute to Women, SAVOR) and storytelling programs connecting farmers, chefs, artisans, lodging partners, and food lovers across Virginia and West Virginia's Blue Ridge and Piedmont regions.

Ownership category

akta.pro rank

Product category

Culinary Events & Community Programs

NAICS

Caterers (722320)

SIC

Retail-Eating & Drinking Places (5810)

akta.pro primary industry

Farm-to-Table & Agritourism Dining Experiences (Farm Visits, Harvest Meals) (THAJAGAK)

akta.pro secondary industries

Sustainable Agriculture & Food Systems (Fair Trade, Food Access, Regenerative) (BPAGALAD), Farm-to-Table & Contemporary American Restaurants (THAFACAF)

Keywords

• Farm-to-table events
• Culinary community programs
• Regional food nonprofit
• Food festival organization
• Agritourism partnerships

Headquarters

HQ city

Winchester

HQ country

United States

HQ region

North America

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Operations, Marketing or Sales, Technology or R&D, Infrastructure

Revenue model

1. Event Participation: Revenue generated from ticket sales and participation fees for farm-to-table events, culinary festivals, and chef-led experiences across Virginia and West Virginia.
2. Donations and Fundraising: As a 501(c)(3) nonprofit organization, Root to Table receives donations from supporters and community members who share the mission of strengthening the regional food system.
3. Gift Cards and Shop Sales: Sale of gift cards and merchandise through the organization's online shop, providing additional revenue streams while promoting the farm-to-table community.

Go-to-market motion2 records

Distribution channels4 records

Marketing channels7 records

Core offering

Root to Table is a 501(c)(3) nonprofit that organizes ticketed farm-to-table culinary events, including Ember & Earth (open-fire cooking), Salute to Women (celebrating women in culinary/agriculture in Waterford and Richmond, VA), SAVOR: Chefs, Farmers & Friends, and a recurring Field to Fork Summer Culinary Series across Virginia and West Virginia. It also retails branded gift cards through its online shop and publishes a regional food storytelling blog.

Product overview

Root to Table is a 501(c)(3) nonprofit organization (formerly Taste of Blue Ridge) that operates as a community platform connecting farmers, chefs, food artisans, and food lovers across Virginia and West Virginia's Blue Ridge and Piedmont regions. The organization offers a portfolio of culinary events including Ember & Earth (open-fire cooking event in West Virginia), Salute to Women (celebrating women in culinary and agriculture in Virginia), and SAVOR: Chefs, Farmers & Friends (farm-to-table culinary event in partnership with Mountain Lake Lodge). Through its Field to Fork Summer Culinary Series and community blog, the organization promotes local sourcing, regenerative agriculture, and sustainable practices while preserving farmland and celebrating culinary traditions.

Differentiator

Problem solved

Functional benefit

Products and services

• Ember & Earth An annual farm-to-table culinary event that celebrates the rustic flavors of open-fire cooking, hosted at Fieldstone at Hillbrook Inn & Spa in Charles Town, West Virginia, for food lovers seeking a chef-led, locally sourced dining experience.
• Salute to Women in Culinary & Agriculture A farm-to-table event celebrating women in culinary and agriculture, hosted in both Waterford, Virginia and Richmond, Virginia, bringing together female chefs and farmers for community storytelling and locally sourced dining.
• SAVOR: Chefs, Farmers & Friends A three-day farm-to-table culinary event partnership with Mountain Lake Lodge, celebrating Southwest Virginia's Appalachian culinary heritage, featuring regional chefs, farmers, brewers, and artisans through workshops, tastings, a marketplace, and multi-course dinners.
• Field to Fork Summer Culinary Series A summer series of culinary experiences celebrating local farms, chefs, wineries, and artisans across Virginia and West Virginia, connecting attendees with exceptional local food and the stories behind regional producers.
• Gift Cards Gift cards available for purchase through Root to Table's online shop, redeemable for the organization's farm-to-table events and culinary experiences.

Segments4 records

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Partnerships

Five partnerships are on record, tiered core and minor.

• Mountain Lake LodgecoreStrategic or Co-development Partner · 13 June 2025Mountain Lake Lodge in Pembroke, Virginia partnered with Root to Table to host the inaugural SAVOR: Chefs, Farmers & Friends event, a three-day farm-to-table culinary celebration showcasing Southwest Virginia's Appalachian culinary heritage. The resort provides the venue on its 2,600-acre nature preserve in Giles County.
• Virginia TourismcoreGTM or Marketing Partner · 13 June 2025Virginia Tourism partnered with Root to Table to co-organize the SAVOR: Chefs, Farmers & Friends event, promoting culinary tourism in Southwest Virginia and the Appalachian region.
• Fieldstone at Hillbrook Inn & SpacoreStrategic or Co-development PartnerHillbrook Inn & Spa hosts the Ember & Earth culinary event on July 19, 2026 in Charles Town, West Virginia, providing venue and hospitality partnership for Root to Table's signature fire cooking experience.
• Virginia Farm BureauminorGTM or Marketing PartnerVirginia Farm Bureau is listed as a partner/supporter on the Root to Table website, indicating alignment in promoting Virginia agriculture.
• Virginia Tourism Corporation (VATC)minorGTM or Marketing PartnerVirginia Tourism Corporation (VATC) is listed as a partner on the Root to Table website, supporting the organization's mission to promote regional food and culinary tourism.

Scale indicators2 records

Recent moves6 records

Expansion highlights4 records

Others

• Blue Ridge Travel Association: Regional tourism organization promoting travel to the Blue Ridge Mountains. It is an ecosystem partner rather than competitor, sharing Root to Table's regional focus on Virginia/WV tourism and lodging promotion.
• Heritage Food USA: Heritage Food USA is a distributor connecting consumers with heritage breed farms and artisan producers. It operates in a related space of preserving agricultural heritage and supporting small farmers, but through distribution rather than events.

Broad incumbents

• Farm Aid: Farm Aid is a nonprofit organization that hosts an annual music and food festival to raise awareness and funds for family farmers. It shares the mission of supporting family farms and sustainable agriculture through events and community engagement.
• James Beard Foundation: The James Beard Foundation is a national nonprofit that hosts culinary events, awards, and programming celebrating chefs and food culture. It operates at a much larger scale but shares the nonprofit mission of elevating chefs and sustainable food practices.

Direct peers

• Outstanding in the Field: Outstanding in the Field is a traveling farm-to-table dinner organization that hosts long-table culinary events on farms featuring local chefs and producers. It is the most directly comparable peer to Root to Table in terms of farm-to-table event format and farmer-chef connection model.
• Edible Communities: Edible Communities publishes a network of regional magazines celebrating local food, farmers, and chefs across North America. It shares Root to Table's storytelling and community-building approach to regional food systems and local sourcing.

Regional players

• Field to Plate: Field to Plate is a culinary tourism and farm-to-table initiative connecting diners with local farms and restaurants in specific US regions. It shares Root to Table's farm-to-table dining and culinary tourism focus but operates in different geographies.

Emerging players

• ChefsFeed: Chefs Feed is a media platform featuring chef-recommended restaurants and culinary content. While more commercial, it overlaps with Root to Table's content storytelling around local chefs and dining experiences.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat3 records

Key risks5 records

Key highlights6 records

Customer concentration

• Facebookfacebook.com/roottotableltd
• Instagraminstagram.com/roottotableltd
• LinkedInlinkedin.com/company/taste-of-blue-ridge

Revenue estimate

Valuation estimate

Number of profiles

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Root To Table