Washington, D.C.’s Field to Vase Dinner is just around the corner!
On September 3rd, we’ll gather at tables in the beautiful flower fields of an eighth-generation heirloom family farm. LynnVale Farm & Studios, owned by Andrea and Lou Gagnon, will host our spectacular meal. Their Certified American Grown farm produces more than 100 varieties of specialty cut flowers, foliages and herbs to satisfy customers in and around the nation’s capitol – from farmers’ market shoppers to specialty florists to wedding and event parties.
The excitement is building among lovers of local flowers and food. The Field to Vase Dinner “dream team” is preparing an unforgettable presentation for you! Please join us in welcoming Executive Chef Michael Kozich, who with his wife Christina Kozich owns Bluewater Kitchen, based in Bluemont, Virginia, in nearby Loudoun County.
We are in for a major treat from a culinary leader whose sourcing philosophy is one-hundred-percent aligned with the values of Field to Vase.
Chef Michael showcases the Shenandoah’s bounty and is a direct link in the support of local farms. He has established a network of local green, sustainable farmers to provide a true “farm to your table” food experience.
Michael graduated from the Culinary Institute of America in Hyde Park, NY. He has worked in multiple prestigious restaurants such as: Michel Richard’s Citronelle in Washington, D.C., and The Little Nell Hotel’s Montagna in Aspen, Colorado.
He also served as the Executive Chef at a local favorite, Hooked Seafood & Sushi, in Sterling, Virginia, and held the position as the Executive Chef at Whole Foods in Basalt, Colorado.
Michael’s variety of experience with food and cooking has enriched his passion for the culinary arts and fostered a deep support for the slow food movement.
We recently caught up with Michael to ask him a few questions:
F2V: With such an impressive pedigree working in the restaurant world, what inspired you to launch Bluewater Kitchen two years ago?
MK: I wanted something that would be a little different. The best perk of having a catering company of our size is that I can always write my menu while talking with the farmer. Each item is unique to the menu, depending on what the farmers are harvesting.
F2V: Where do you source your ingredients?
MK: Bluewater Kitchen works with farmers in the Shenandoah Valley to help reconnect people to their food. We base our custom menus on what is in season and utilize multiple farmers to cover all food categories. All of our proteins and produce come straight from Virginia farms and ranches. I also work with Sea to Table, a network of fishing docks up and down the Eastern seaboard. We source our seafood from fishing boats in Virginia, Maryland and North Carolina.
F2V: How do you describe the style of food you cook?
MK: There’s a lot of talk about new American cuisine, but I just want my food to taste good. I’ve worked in high-end five-star restaurants, sure. Yet it’s important to me that the everyday eater knows what is served on his or her plate. My best menus are those you might want to share with family and neighbors.
F2V: How do you combine local flowers with your locally-sourced menus?
MK: We use flowers for every event – from floral arrangements to adding fresh flowers to our hors d’oeuvres trays.
Thanks for sharing the story of Bluewater Kitchen, Michael! We know the Field to Vase Dinner guests will love your menu in just a few week’s time.
Click the red banner! The few remaining Field to Vase Dinner Tour seats will go quickly this week, so don’t wait to make this floral-filled dining experience come true for you. This is the dinner tour that Food & Wine magazine called “summer’s ultimate al fresco dining experience.” And the WSJ highlighted the Field to Vase Dinner as a “feast among the flora.”
We look forward to seeing you at LynnVale Farm in Gainsville, Virginia on September 3rd.