We are excited to participate in the Virginia Oyster Shell Recycling Program’s Shell-Raisers Shindig. We are donating product for Chef Walter Bundy of Shagbark to make Autumn Olive Farms Pork with Hog Island Clam Pozole Verde with Anson Mills Heirloom Hominy and Chef Caleb Shriver of Dutch and Company to make Bratwurst with Autumn Olive Farms pork, apple butter mustard and kraut. Check out this page for the stellar line up of chefs and full menu as well as oyster and beverage providers.
Come Visit, Meet, and Eat With Autumn Olive Farms
We are thrilled to be hosting Fire Flour and Fork's "Swankier Swine" on November 2nd. Two years ago we hosted "Swanky Swine," this year we have kicked it up a few notches to "Swankier Swine." We will have lunch on a bluff in the pasture with with spectacular unobstructed views of the Blue Ridge Mountains. Binoculars are encouraged! Event description is below.
Visit Autumn Olive Farms where the Trainum family raises heritage pork that is on the plate at some of the country’s finest restaurants. Lunch will be prepared by Joe Sparatta, Lee Gregory, Ian Boden, Bryan Hollar and Cory Bahr with a menu that follows a timeline of traditional pork recipes in the Shenandoah Valley from the past to the future. Transportation from Libbie Mill-Midtown to AOF, a tour of the farm with the farmers and lunch at their new farm location on a bluff with spectacular views of the Blue Ridge Mountains with wine from Ox-Eye Vineyards is included. $125. Beneficiary: Shalom Farms
The Clifton welcomes you to the end of the summer, headed into fall pig roast with spirit tastings from your favorite local distilleries and local purveyors. From 6-9pm, Saturday September 29th under Clifton’s Court Tent, enjoy live music, dancing, spirit tasting and a pig roast! Tickets are $28 per person for Pig Roast only and $40 per person for Pig Roast and Tasting. There will be a full bar available for purchasing craft cocktails, beer, and wine.
Participating Virginia Distilleries and partners:
Virginia Distillery Company
Vitae Spirits Distillery
Autumn Olive Farms
We are excited to be a part of the Chefs Cycle Rooftop BBQ Fundraiser for No Kid Hungry!
Rosewood Washington, D.C. is sponsoring a special rooftop barbecue hosted in support of Chefs Cycle, a fundraising event benefiting childhood hunger organization No Kid Hungry, on Saturday, September 15th from 5:00 to 8:00 PM. Inspired by Sous Chef Colin Graham, who will participate in the upcoming Charlottesville Fall 2018 Chefs Cycle, the all-you-can-eat barbecue will feature cuisine and cocktails presented with the support of Rosewood Washington, D.C.’s valued partners and purveyors. The evening will also include a silent auction offering items such as indoor cycling classes from boutique fitness studio Soul Cycle. Tickets are priced at $50 per person and limited.
Chefs Cycle is a fundraising endurance event featuring award-winning chefs and members of the culinary community fighting hunger outside the kitchen. For the past four years, Chefs Cycle has engaged culinary talents who want to push their limits by completing a three day, 300 mile ride while raising funds and awareness in support of No Kid Hungry. The fall 2018 ride will take place September 25-27 in Charlottesville, VA with a goal of 150 chefs riding to help raise $1.5 million, which translates into 15 million meals for kids facing hunger!!
We hope you can join us for a fun evening to support a great cause!
For tickets click here: Tickets
We will be at Virginia Beach roasting a pig for the Aloha Snacks "Snacktown Breakdown" on Saturday August 18th! Event details and ticket information below.
Join us as we celebrate local musicians, food & brews, and good vibes Aloha Snacks style! Rock it out with musical guests Hackensaw Boys, Bennett Wales & The Relief, and Rio. ALL YOU CAN EAT. Chance to win prizes from Freedom Surf Shop, Ruby Salt Oysters, Surf and Adventure, and Aloha Snacks! You won’t want to miss this event. Bring your friends and come ready to party!
Autumn Olive Farm
Ruby Salt Oysters
Vinyl Daze Records
To purchase a ticket click here.
Details from the Facebook event page.
What: Presented by Lunch and Supper and the Red Shoe Crew, Big Pig is a family and dog friendly BBQ block party featuring hand-painted concrete garden pigs, RVA bands, The Brunch Market vendors, raffle items, beer and wine, kids craft area and much much more…!
When: April 21, 2018, 12-6pm
Where: 1215 Summit Avenue & W. Marshall Street in Scott’s Addition (in front of Lunch. | Supper! and utilizing their event spaces).
How: Entry is free, however, we ask that attendees consider a $5 suggested donation. Interested in sponsoring the event this year? Check out our Sponsorship Opportunities, and contact Tunstall Willis, Special Events Manager.
Why: To raise money for RMHC Richmond, a home away from home for families with children in the hospital and an organization that provides food, activities and in-hospital support for families in pediatric and neonatal units — and to have fun!
Join us on March 24 at Rapture in Charlottesville for a beer dinner featuring Autumn Olive Farms and Three Notch'd brewery. Chef Jeremy Coleman will have a 5 course menu, each paired with a different Three Notch'd beer. Pairing dinners are always fun and this brewery is a local favorite among many of us here at the farm. It is a ticketed event and the link is available below.
Hi Friends! The infamous 6th Annual Ledbury Hunt/Gather is next Saturday and it's going to be the best one EVER. We will have a pig roast by Autumn Olive Farms, charcuterie spread from JM Stock Provisions - Richmond, small plates by the Gold Cart crew, a bourbon and moonshine bar with Ironclad Distillery Co. and Belle Isle Moonshine, an OYSTER BAR, and endless Virginia wine and cider. PLUS, fly-fishing demos and ARCHERY with Virginia Wildlife. All for only $60!! I would love to see some friendly faces there!
Guys! Don't miss out on this! A $60 ticket gets you endless food and drink, including an Autumn Olive Farms pig roast, Gold Cart small plates, a charcuterie spread from JM Stock Provisions - Richmond, bourbon and moonshine cocktail bar Belle Isle Moonshine, Virginia Wine and Cider bar, raw oysters, Hardywood Park Craft Brewery beer, live music, fly-fishing demos and archery (attn: Erik), AND MORE! There are only a few tickets left!
Friday, Nov. 3rd, join us along the James in Chesterfield County for a craft smoked meats extravaganza featuring Virginia wines and smoky goodness from Autumn Olive Farm and Craig Perkinson of Southbound, pitmaster Tuffy Stone, Rob Newton, Carena's, Mike Ledesma, Will Wienckowski, Dimitri Moshovitis of CAVA and more. Craft beer and oysters as well, of course. Music, too. Part of Fire, Flour & Fork, a gathering for the food curious. Sponsored by Virginia is for Lovers, Garden & Gun, Blade and Bow, Virginia Wine Board, Cava, Cavalier Produce, Duvel USA, KUDU grills and Virginia Beef Council. We have a Vegetarian ticket that includes Ipanema's famous Jackfruit BBQ so those friends can enjoy the event as well as an option to purchase a shuttle ticket from Bellgrade to and from the event.
Tickets on sale August 1st at 10 a.m.
Contact 804-840-5318 with questions.
Cochon555 is back in Washington DC on its national tour of promoting heritage pork. This year we are supplying 2 hogs to 2 Michelin Star restaurants! A Berkabaw for Chef Jon Sybert of The Tail up Goat and a Patterson's Registered Berkshire for Chef BJ Lieberman of Roses Luxury. The event takes place Aug 6 from 4:00-7:30 at the Watergate Hotel. Discount Tickets and info below.
20% Off Discount Code: "Industry"
Click on the video to watch the trailer!
For The Crop Foundation’s first pop-up in Hampton Roads, Toast will be transformed into an immersive culinary and fine art experience exploring each of the elements - earth, air, fire and water through fresh, farm-to table ingredients, specialty cocktails, local brews and free-range art.
All created by High School Students!
Elementum is a collaboration between Dave Hausman and John Porter’s Restaurants (Toast, Field Guide and Handsome Biscuit) and Kip Poole’s The Crop Foundation, a non-profit providing grants and employment opportunities for high-school students.
Tickets for the May 4th dinner are $45 per person and include multiple courses and food tastings and one drink ticket. For an additional $22, guests can purchase a $67 VIP ticket and enjoy an open bar for the evening. Parties of 6 or more receive 15% off tickets. Toast is located at 2406 Colonial Ave, Norfolk, Virginia.
While menu details are being kept a surprise, guests can expect unique and exciting dishes to indulge the senses, paired with theatre, musical performance and visual art. It’s Toast, so it’s not Black Tie, however it’s still a nice event, suggested attire is “festively informal”
Save the Date!
Join us for our Earth Day Celebration
April 22 from 4-10 pm.
Autumn Olive Farms Pig Roast, live music w/ Sam "Muleman" Miller, Blue Mountain Brewery Tap Takeover, Local, Organic & Sustainable Menu.
15% of Food Sales donated to UVA Sustainability.
Swag Bags to first 25 reservations! Book now 434-995-5277.
The Big Pig Project is this spring's premier block party in Scott's Addition. Co-hosted by Lunch & Supper and the Richmond Ronald McDonald House Charities, it's a BBQ festival of delicious food, country music and community at Lunch & Supper on Summit Avenue. The day will culminate with a live auction of custom hand-painted concrete pigs to benefit the Ronald McDonald House. There will also be a live butcher breakdown of an AOF Pig that will be auctioned off with the money going to the fundraiser!
"Belmont Butchery's owner, Tanya Cauthen will entertain with a pig cutting demonstration and mini-auction of the pig part's at this year's SMOKED event. In this action packed demo and mini live auction, Tanya Cauthen of Belmont Butchery will break down an Autumn Olive Farms pig in to retail cuts - for your 'purchasing' pleasure. Proceeds of the auctioned pig parts will benefit Richmond Performing Arts Alliance, and Belmont Butchery will offer a 'meat valet' to keep your cuts of pork nice and cold while you continue to enjoy the event."
Hope to see you at the Fire, Flour & Fork event "Smoke on the Water" at Upper Shirley Vineyards. We will be roasting a Berkabaw with Chef Randall Doetzer of Nota Bene Restaurant & Bar and Chef Phillip Bryant of The Local | Craft Food & Drink in Coral Gables, FL will be serving a dish with our Berkabaw as well!
Friday, Nov. 18th, join us at Upper Shirley Vineyards overlooking the James River for a craft smoked meats extravaganza featuring Virginia wines and smoky goodness from ZZQ, Phil Bryant, Travis Grimes and White Stone Oysters, Autumn Olive Farm, Randall Doetzer, Carena's, Tazza Kitchen and Carlisle Bannister of USV. Craft beer and oysters as well, of course. Tunes from Richmond's own Sturgeon City. Part of Fire, Flour & Fork, a gathering for the food curious. Sponsored by Virginia is for Lovers and Virginia Wine Board. We've added a Vegetarian ticket so those friends can enjoy the event as well. Take the James Limousine shuttle from Libbie Mill mid-town at 3:15 p.m. ride in style for an extra $35.
Tickets on sale August 15th at 10 a.m.
Contact 804-840-5318 with questions.
We are proud to return as a sponsor for the four-day culinary gathering known as the Fire, Flour & Fork Festival. This year, the extended weekend of events will kick off with a field trip from Richmond to our award-winning Autumn Olive Farms. Along the journey, guests will learn about the historic connection of Virginia's capital to the Shenandoah Valley via trade routes and the flow of food from Virginia's own "bread basket." As you board the bus in Richmond, be sure to grab a window seat to enjoy the beautiful late fall foliage while crossing Afton Mountain and entering the Valley.
Upon arrival to the farm, guests will enjoy a swanky white-tablecloth-and-china outdoor lunch while seated at the foothills of the Blue Ridge Mountains and Shenandoah National Park. Prepared by renowned Chefs Ian Boden (The Shack) and Joe Sparatta (Heritage and Southbound), the menu - to be announced soon - will highlight ingredients grown here on the farm, allowing you to really experience the taste and terroir of Autumn Olive Farms. If you haven't yet dined at Chef Sparatta's or Boden's restaurants, this is a great opportunity to experience the cuisine of these talented chefs in an intimate setting. This is farm-to-table at its finest!
Accompanying the meal will be ciders from Virginia's first urban cidery, Blue Bee Cider. Based in Richmond, Blue Bee specializes in wine-style, semi-dry and semi-sparkling ciders from heirloom Virginia apples. The lunch will feature two ciders and one apple brandy made from apples grown in the Shenandoah Valley. Blue Bee's Cider Storyteller Nicole Martorana, raised in the Valley, will be present to take guests through the tasting and talk about the history of cidermaking in Virginia.
Dress for a walk around the farm to observe the variety of heritage breed hogs we raise, including Ossabaw Island hogs, Berkshires, and the cross between them we call Berkabaw. Along the way, you will meet an array of our other animals ranging from Great Pyrenees livestock guardian dogs, Boer Bok goats, and chickens. Clay and Linda will offer some history of the farm and talk about why and how we farm the way we do, and how our approach results in products sought after by award-winning chefs. With the goal of providing a personalized, hands-on experience, this event is limited to 39 tickets, so be sure to reserve yours soon!
Tickets are $100 each and include travel, tour, lunch and cider tasting.
Departure time from Richmond is scheduled for 9:00 am, with the bus scheduled to return at 3:00 pm.
We are honored to be on the menu for the 8th Annual Vintner of the Year Dinner at Zoes in Va Beach. Executive Chef Jesse Wykle of Zoes will be accompanied by guest Chef Vivian Howard who you will recognize from hosting the tv series A Chef's Life. The dinner will be limited to about 50 guests and tickets will be $1,250 per person. The annual Vintner of the year dinner honors vintners and wineries that have made significant contributions to the wine industry and celebrates chefs with local, regional, and national acclaim. About 50 guests will enjoy superbly paired wines and food. Tickets will be $1,250 per person.
PIG & WHISKEY DINNER: SUNDAY, NOVEMBER 6TH @ 7:00 PM. Chef Chris Humphrey returns to Rapture for one night to keep the tradition alive! Call for reservations and get your seat NOW!!!!
In the nearly 6 years that Rapture was graced with Chef Humphrey's culinary wizardry, one of the most memorable, fun, and delicious events that he created was the annual Pig & Whiskey Dinner. We're so excited to be collaborating with him again, for the 7th rendition of this feast!
The entire menu is featuring Autumn Olive Farms Pork. Sunday is also Daylight Savings which means we get an extra hour of sleep so there is no excuse to miss this!
The dinner is only $69 per person!! You won't find a better deal on a 7 course dinner complete with bourbon pairings. Limited amount of guests so call and make your reservation today.
**Menu & Info Below**
Charlottesville's premiere whole animal butcher shop is hosting their 3rd annual "Meat Your Makers" on Sunday from 12-4.
This annual event allows customers to meet the farmers and suppliers who work behind the scenes of this award winning butcher shop. Everything just taste better at JM Stock and now you get to ask those chosen farmers how and why. There will be cheese, charcuterie, and beer tastings throughout the afternoon. This is a real butcher that uses real farms so come out and support your local shop!
JM Stock's Richmond location Stock RVA will also be hosting the 3rd annual "Meat Your Makers" on Saturday** from 12-4. This is JM Stock's 2nd award winning butcher shop and while it utilizes many of the same farmers, there are also some exclusive local RVA suppliers and products to check out. There will be cheese, charcuterie, and beer tastings throughout the afternoon. This is a real butcher that uses real farms so come out and support your local shop!
While you are there you can ask about the upcoming Pig Butchery Class on November 6th and get to get your hands on one of our AOF Pigs!
Join us for a classic Southern Pig Pickin' at Devil's Backbone basecamp on the eve before the annual Hoopla Festival weekend. Tickets for Thursday's Pig Pickin' are $17 and a great start to the Hoopla Festival for anyone arriving early to camp or just want to come out for a smoked AOF pork and some craft beer.
Additional info and links below.
For Belmont Butchery’s 10th anniversary, proprietor Tanya Cauthen is throwing one heck of a celebration! Partnering with Preservation Virginia, Patrick Henry’s home, Scotchtown, will play host as well as beneficiary for this event. Chefs from Richmond’s finest restaurants will be on-site, cooking farm-raised poultry, lambs, pigs and more over open flames. Virginia-made libations, crafted by local bartenders, will flow while live music fills the air.
Ticket includes: unlimited beer from Center of the Universe Brewing, local cider, wine from Michael Shaps Wineworks, cocktails crafted by local bartenders, multiple courses from local farms cooked on an open fire by local chefs and local oysters on the half shell. *Some tables available but bringing your own picnic blanket and chairs is suggested. You can reserve a round table for 8 with chairs by purchasing a table ticket below or inquiring with Belmont Butchery or Preservation Virginia.
Participating chefs: Owen Lane of Vagabond, Randy Doetzer of Nota Bene, Michael Sullivan from Creekstone Farms (formerly of Blackberry Farms), Derek Luhowiak from The Whole Ox in Marshall, Virginia, Ryan Zale formerly of Zynodoa in Staunton, Virginia, Dave Quisenberry, Ellen, Executive Chef of Richmond International Raceway
Participating Farms: Autumn Olive Farms, Buffalo Creek Beef, Creekstone Farms, Mount Vernon Plantation, Reidy Pond Farm, Tomten Farm, Deer Run Farm, Origins Farm
Entertainment by Honky Tonk Experience.
Event coordination by Millie and Company.
The evening begins with live music by Small Town Rodeo, passed canapes, a teepee “cocktail” lounge, and the opportunity to learn more about local food and farming, while watching dinner cook on the smoker from Autumn Olive Farms. Followed by a family-style communal feast centered around seasonal, local bounty, prepared by highly acclaimed Chefs Lee Gregory of The Roosevelt and Southbound, and Joe Sparatta of Heritage and Southbound in Richmond, Virginia. Dinner will be served with Blenheim wines.
Details: Farm to Feast Dinner at Blenheim Vineyards on Sunday, September 11 beginning at 5 p.m.
Farm Aid concert tickets and VIP packages available HERE.
The Cochon555 10 city tour/traveling party is heading back to Washington D.C. on April 17th. It is an all inclusive party featuring some of the regions most notable farms, chefs, wine makers, brewers, distillers, and the list goes on. 5 Farms are paired with 5 Chefs who utilize a whole hog in many different dishes that are served to judges and partygoers alike. At the end of the night a champion team will be crowned and heading to Grand Cochon in Colorado!
Event Info & Tickets
Autumn Olive Farms has been nominated again this year for the Purveyor of the Year Elby Award in Richmond, Va. It was an honor to have won the award last year and we are hoping to do the same this year. Richmond's food scene is recognized nationally and the nominee lineups in every category are quite impressive. The Elby Awards are at the beautiful Virginia Museum of Fine Arts once again this year. We will see you there!
Event and Ticket info:
It is time again for the greatest pork feast on earth...Chef Craig Hartman's 6th Annual Porkapolooza at BBQ Exchange! We will be providing 12 whole hogs that will be smoked and prepared onsite over the weekend in more dishes than you can count. It is an all you can eat party with great food, people, live music, and whole hog smokers filling the air. We look forward to being a part of this epic feast every year and hope to see you there! Details and event tickets are available below.
Executive Chef Chris Humphrey of Rapture in Charlottesville is getting ready for his 6th annual Pig & Whiskey Dinner on November 7th and we couldn't be more excited! This year he is featuring Autumn Olive Farms exclusively for every morsel of pork on the menu. Last years dinner was spectacular and we have been looking forward to attending again all year. Chef Chris Humphrey has a real passion and skill for southern cooking that it is showcased in this annual dinner. There are 5 courses on the menu, each paired with a whiskey or moonshine. Tickets are $79 a head and reservations can be made by contacting Rapture Restaurant 434-293-9526
Autumn Olive Farms is proud to Sponsor Fire Flour Fork this year in Richmond Virginia! FFF is a vastly diverse festival that lasts over 5 days incorporating everything food. There will be classes, competitions, tours, tastings and much more from renowned Chefs, Purveyors, Mixologists, and Educators from all over the country. Saturday Morning we will have a whole hog featured in the butcher breakdown presentation performed by Belmont Butchery owner Tanya Cauthen. Later that night the hog will be used for a private after party event for participating chefs in Fire Flour Fork.
Check out the promo video here.
We will be a part of the Terra Vita Food & Drink Festival in Chapel Hill NC this year. Chef/Owner Joe Sparatta of Heritage Restaurant in Richmond Va will featuring our pork in the Hill Fire Dinner on Friday. Clay will also be speaking at the Sustainability Class: "Me, Myself & Ribeye: Exploring Underutilized Meat Cuts" to talk about how we and our customers use the less recognizable cuts of meat to utilize the entire animal.
Event Links Below
It is time again for Cochon Heritage BBQ in Washington D.C. and this year the party will be at Union Market's Dock 5 event space. If you have been to any Cochon event with us in the past then you know you are in for an incredible amount of delicious food created by some of the city's biggest culinary stars. We have one of our Ossabaw Island Hogs in the competition with Chef Sam Molavi of Compass Rose Bar and Kitchen.
Here is the info and make sure you click the link at the bottom for discounted tickets!!
One of the country's most fun culinary competitions in North America is being held in Washington D.C. on Sunday, October 4th! Cochon555’s Heritage BBQ is a friendly competition between five hyper-local chefs who each prepare one family-farm-raised heritage pig with global influences. Each chef produces six dishes that celebrate global traditions, old-world cooking techniques and nose-to-tail awesomeness. Guests get to sample the Judge’s Plate, drink quite well, and help us cheer on the chef who hopes to be crowned the BBQ King of Washington D.C.
We wanted to extend you a special discount to save $20 on GA and a $35 on VIP tickets to one of the best culinary events ever! Here's your chance - Save up to $35 a ticket with our special discount by visiting the link below.
Guests enjoy various interpretations on global grilling cultures like Korean BBQ, Japanese Hibachi, Churrasco, Mexican Barbacoa, Kansas City BBQ and Char Siu. The competing chefs include Nicholas Stefanelli of Masseria, Will Morris of Vermillion, Jose Adorno of Graffiato, Sam Molavi of Compass Rose, and RJ Cooper of Rogue 24 returns to the competition after being the first chef to win Cochon555 in Washington DC in 2009. Additional chefs include Erik Bruner-Yang of Maketto, Scott Drewno of The Source by Wolfgang Puck, Zack Mills of Wit & Wisdom, Kyle Bailey of Birch & Bailey, Louis Goral of Rural Society Argentine Steakhouse and Craig Hartman of The Barbeque Exchange.
The all-inclusive event includes samples and pours from well-known winemakers, distillers, barkeeps and food artisans, there are ample amounts of exciting dishes paired with drinks. It all starts with buying a ticket and showing up to Dock 5 @ Union Market for an epic party from 4-8 p.m.
- $80 for GA - Entry at 5 p.m. is all-inclusive tasting
- $165 for VIP - Entry at 4 p.m. allows you to come one hour early and mingling opportunities with the chefs
- When: Sunday, October 4, at 5 p.m. (VIPs are admitted one hour early)
- Where: Dock 5 @ Union Market
DISCOUNT TICKET LINK: http://events.cochon555.com/wdc_bbq_2015_industry
Guests will enjoy…
- 2,000+ pounds of heritage pig, 36 different hyper-local, globally-themed BBQ dishes
- Premium wines, artisan cheeses, sustainable oysters, hand-crafted spirits and cocktails
- Cochon’s new TIKI Bar with Perfect Puree and Breckenridge Distillery
- A Perfect Manhattan Bar, Mezcal Experience, Smoked Old Fashions
- Tasting of The Artisan Cheese Bar from La Fromagerie
- Indulge in our Pop-up Pie Shop presented by Whisked!
This is dinner for members of the The Greenbrier Sporting Club. Our whole hog will be utilized by Chef Miller to create what looks like a delicious 7 course dinner. The menu is already available to take a look at.
Event Links Below
We are honored and pleased to announce that Autumn Olive Farms meat will be served on the table yet again at the prestigious James Beard House in NYC. This time Chef Jesse Wykle and Sommelier Marc Sauter from Zoës Steak & Seafood in Virginia Beach will be preparing our AOF Berkabaw for the dinner. The menu looks amazing with 11 dishes and 6 wine pairings! An evening to remember for anyone in NYC or looking to go on a food safari/vacation. Info is in the links below.