June 20th, 7:00pm - 9:30pm

Don't miss out on our wonderful summer dinner!

Join us at Catoctin Creek Distillery for our summer dinner, this time featuring Chef Ellie and the team at Ovoka Farm in Paris, Virginia.  This will be a four-course dinner with cocktail pairings, for $130/pp excluding taxes, fees and gratuities.  Enjoy sumptuous dining in the distillery.  Ovoka will bring frozen cuts of their beef that are available for sale after the dinner.

Ovoka Farm, located in Paris, VA, raises premium F1 Wagyu beef, a cross between Japanese Wagyu and American Angus cattle, producing a unique beef characterized by rich marbling and bold flavor. Committed to sustainable and ethical farming practices, the Ovoka team raises its cattle on lush pastures, and provides a diverse and nutrient-rich diet to enhance both flavor and texture. The result is a premium, high-quality beef that’s perfect for pairing with fine spirits. Beyond the table, Ovoka Farm offers a variety of agritourism experiences, from farm tours to private tasting experiences, allowing guests to connect with the land and witness the care that goes into raising Ovoka F1 Wagyu.

Chef Ellie’s culinary journey has taken her around the world, but her roots are firmly planted in Virginia. A Clarke County native, Ellie began her culinary career at age 16, refining her skills at renowned local spots like the Ashby Inn, 1763, Locke Store, and The Buttery, as well as in kitchens across Seattle and Hawaii. Her passion for food and culture has fueled her travels through Europe, Australia, South America, and Vietnam, where she drew inspiration from diverse global flavors. As Ovoka Farm’s Resident Chef, Ellie brings a fresh perspective to farm-to-table dining, infusing global flavors and creativity into every dish. Her artful approach enhances the naturally rich flavors of Ovoka F1 Wagyu beef, transforming each tasting into an culinary experience that celebrates both local ingredients and a passion for unique, flavorful cuisine.

Amuse Bouche

Spicy Berry Gazpacho

olive oil | bone marrow crisp

2nd Course

Wagyu Picanha Tartare

pickled green tomato | summer chives | basil and jalapeno pistou | parmesan cracker

3rd Course

Honey & Cilantro Marinated Wagyu Bavette

smoked corn & pancetta succotash | chili muhamara | cotija

4th Course

Black Cherry Tart

honeycomb crumble | black pepper anglaise | burnt honey glaze