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In early 2015, Savoir Fare transitioned back to where it all began—exclusively in catering. The growth in the catering business—ranked #1 by Leesburg Today voters in Loudoun County two years running—made it necessary for Savoir Fare to end regular restaurant hours. While we regretted the inconvenience to our loyal restaurant clientele, focusing our energies on expanding our commitment to provide the finest event services in the area has paid off. In 2016, Savoir Fare again won it's 3rd consecutive Best of Loudoun Reader's Choice in catering.

Our facility in Round Hill will remain available for your private parties—and we are planning a series of special events in the coming year, featuring Savoir Fare’s award-winning cuisine. We appreciate everyone who was our guest at the Restaurant and hope you'll consider Savoir Fare to cater your next event.

C'est Bon Rolling Bistro in the Fall

2016 also launched our newest venture, C'est Bon by Savoir Fare. C'est Bon features a wonderful new "rolling bistro"...READ MORE

Buemont Vineyards, Bluemont, Virginia Dirt Farm Brewing Catered Fare Bluemont Vineyard Catered Fare
Catered Fare by Savoir Fare at Dirt Farm Brewing & Bluemont Vineyard
Plan a day at Bluemont Vineyards or Dirt Farm Brewing and opt to savor mouthwatering catered fare with your friends and family that pair beautifully with the hand crafted beer and wines at one of Loudoun County's favorite destination spots.

 

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Cooking with Savoir Fare

Leeann's Fresh
Mozzarella Bruschetta

Makes 12 toasts

- French baguette or
  loaf of Italian bread
- 1 ripe tomato
- 1 tbsp. Balsamic vinaigrette
- 1 tbsp. olive oil
- 2 tsp. chopped garlic
- 1 tsp. chopped fresh basil
- 1/4 cup fresh mozzarella


Slice and toast bread in oven until lightly brown. Chop tomato add garlic, oil, vinegar, basil, salt, and pepper to taste. Slice cheese
and place on warm bread. Top with tomato mixture. Enjoy!


"Behind every woman is an even greater woman." Leeann Hobbs has been an integral part in the success of Savoir Fare for over sven years. Without you, we'd be a hot mess! XOXOX.


fork



Watermelon Gazpacho
Makes 1 1/2 quarts

- 6 cups fine chopped &
  seeded watermelon
- 1/2 cup cranberry juice
- 1 cup diced cucumber with peel
- 1 cup diced celery
- 3/4 cup diced red pepper
  (about 1 pepper)
- 1/4 cup diced red onion
- 1/4 cup chopped fresh parsley
- 1 1/2 tbsp. sherry vinegar
- 1 tbsp. chopped jalenpeño pepper
- Juice from one (1) lime

Combine ingredients. Chill for a day—
you AND the gazpacho. Serve. Enjoy!


fork



Warm Artichoke and Brie Dip
Our most popular warm dip
Six (6) generous servings.


- 1/2 lb. softened cream cheese
- 1/2 c. mayonnaise
- 1/2 c. sour cream
- 1 tsp. chopped garlic
- 1/2 tsp. ground black pepper
- 1 tsp. salt (to taste)
- 1/4 tsp. cayenne pepper or
- dried pepper flakes to taste
- 4 oz. brie cheese cut into small chunks*
- 1 c. canned artichoke hearts
- (not in oil), drained
- 1/2 loaf French bread/baguette sliced

Combine all ingredients by hand until well blended. Place in oven safe serving dish and heat at 350° until warm all the way through. 30-45 minutes. Serve with sliced bread.
Enjoy!


*You can add spinach and/or delete the brie if you'd like. 1 bag of baby spinach leaves, cleaned and drained. Heat saucepan big enough for spinach and dab of butter or splash of water and cook until spinach is wilted. Drain well, squeezing all the excess liquid out.





Thursday, February 27th,
Friday, February 28th & Saturday, March 1st, 2014

Woodgrove High School's
Historic Springhouse Productions presents
A Tale of Nine Princesses
, Wriiten by John S. Wells

Savoir Fare welcomes you for a
Royal Tasting & A Show, which includes:
- Two (2) Shots of Lobster Bisque
- Two (2) Oysters Rockefeller
- Baked Brie with Fresh Raspberries
- Chocolate Fondue for Two (2)
- Two (2) Tickets to Show
$30/couple

A Tale of None Princesses

5pm Dinner Seating
7pm Curtain (Show)

Download/Print Flyer

Reservations required. For more details and/or reservations, call us today at 540.338.8300




Saturday, February 15th, 2014

4th Annual Loudoun Grown Expo
Historic Bush Tabernacle, Purcellville, VA
1-6pm
FREE Admission

We hope you'll stop by and say hello to our dear friend, Susan Kasper who will be passing out samples of our tasty soups and pick up a coupon or two for your next visit to the Restaurant. Read More


January 27, 2014

Aunt Joannie's Spinach Gruyère Dip
Butter Poached
, a blog by Laura Schmoyer

"Some people have a way in the kitchen. They don’t need recipes, they don’t need culinary school, they just have a gift. My aunt, Joan Wolford, is one of those people. If you’ve ever had a spoonful of her soup or a drop of her salad dressing, you know what I mean. Her food is indulgent but balanced, familiar but special..." Read More

Spinach Gruyere Dip with Pita



January 3, 2014

Virginia Living is in the process of accepting votes for the Best of Virginia 2014 Reader's Survey. Simply go to the link below and choose the Northern region. You can vote for as many or as few categories as you'd like. We'd love for you to vote for Savoir Fare Restaurant & Catering, Round Hill for #70 Best Caterer, #80 Best Overall Restaurant, and #82 Best Place for Brunch. We'd be honored and thankful for your vote. Voting ends January 24th. Happy New Year!

PLEASE VOTE!



January 20, 2012

We are pleased to announce Savoir Fare Catering is featured in the Winter 2012 issue of Weddings Unveiled Magazine for last June's newlyweds Casey and Tony at Silverbrook Farm in Purcellville, VA.

"Savoir Fare created a menu for the evening highlighting the natural produce of the Virginia countryside.

Washingtonian Bride & Groom Winter/Spring 2012 Cover

Mixed green salads were served with local berries, goat cheese and fresh puréed raspberry vinaigrette. Wedding guests dined family style on roast beef tenderloin in a cognac demi-grace, sautéed chicken with creamy lemon herb sauce and sides of creamy grits, roasted squash and beets." Holly Heider Chapple Flowers made the floral accents come to life. Congratulations to the happy couple!

 



January 11, 2012

Happy New Year, all!

While Savor Fare was closed the beginning of January, Joan enjoyed seven (7) beautiful days in St. Lucia for some R&R after a busy + transformational 2011. During her visit, Joan learned everything she didn't know she didn't know about bananas. She walked through cocoa, cinnamon and nutmeg trees and brought Dan back several native spices "to experiment". She enjoyed local dishes (most heavy in curry with rich Indian influences), relaxed and soaked in all the Caribbean had to offer.

Joan and her winged friend enjoying breakfast in St. Lucia 2012
- St. Lucia, January 2012

She fell in love with all the birds that ate out of her hands. One in particular met Joan on the patio every morning and quickly befriended her when she fed him banana bread. One morning when Joan slept in, she awoke to light taps moving up her leg from her new friend, insisting it was time for breakfast.

Now, Joan has returned rejuvented and ready to take on the new year in stride. She celebrates her semicentennial this month and feels optimistic that the planets will align and good things are in store—professionally and personally. With the weddings Savoir Fare Catering has booked with her favorite couples and the partnership fostered with Bluemont Vineyards as their house caterer, 2012 is guaranteed to be one to remember.

Here's to a 2012 full of health, hope, harmony + prosperity.




December 30, 2011

We are pleased to announce Savoir Fare Catering is featured as a preferred caterer in the Washington DC area in the Ultimate Wedding Guide of Washingtonian Magazine's Bride & Groom Winter/Spring 2012.


Washingtonian Bride & Groom Winter/Spring 2012 Cover



Savoir Fare Named House Caterer for
Bluemont Vineyard and Great Country Farms

October 1, 2011


Savoir Fare Catering has been named head caterer for The Stable and Cellar at Bluemont Vineyard and Great Country Farms. Located on Foggy Bottom Road in Bluemont, VA, both venues provide the perfect backdrop for your next private party, rehearsal dinner or wedding ceremony & reception. The grounds offer breathtaking views and rustic elegance.

Savoir Fare sample menus:

Autumn Menu
Winter Menu

Spring Menu
Summer Menu

Stationary Hors d'oeuvres
Butlered Hors d'oeuvres

BBQ Picnic
Brunch Buffet
Casual BBQ Wedding
Cocktail Party
Vegetarian

For more details and/or reservations,
contact Debbie Zurschmeide Schoeb
 at 540.554.2073




Imagine That!! Theatre Dinner Club Inaugural Debut

August 31, 2011


Every 2nd Wednesday of the month, Imagine That!! Theatre Dinner Club features fun, upbeat entertainment with one-act plays, improv, singing, and stand up at Savoir Fare Restaurant. Feel free to sing along or sit back, relax and enjoy. We'd love to see you!

Our Inaugural debut on Wednesday, September 14th, the cast will be performing selected songs by John Krumich. $50/person includes three (3) course dinner, tax, gratuity & entertainment. Cash bar. Reservations required.

For more details and/or reservations,
call Imagine That! Theatre
 at 540.554.8889





Joan Wolford as Mona Stangley in The Best Little Whorehouse in Texas, November 4-6

May 12, 2011 
JUST ANNOUNCED!
Imagine That!! Theatre has cast Savoir Fare's Joan Wolford as Mona Stangley in The Best Little Whorehouse in Texas, November 4-6, 2011 at Franklin Park Art Center in Purcellville, VA.

The Tony Award winning musical,based on the book by Texas author Larry L. King and Peter Masterson and music and lyrics by Carol Hall. It is based on a story by King that was inspired by the real-life Chicken Ranch in La Grange, Texas. Door tickets: $20.

A special three (3) course dinner and show ticket package is offered for Friday and Saturday night. Menu is posted in the right hand column. Ya'll come back now!




Congratulations to our friend and colleague, Holly Heider Chapple for her recognition as one of Loudoun's premier event designer in the Winter 2010 issue of Loudoun Magazine. Under "Holly's Picks", Chapple recognized Joan as one of her preferred caterers.

"I adore Joan Wolford at Savoir Fare. She has a restaurant in Round Hill, where you can get a sneak peak of some of her wonderful edible creations! One of my favorites is her berry salad, and she uses local berries and cheeses for this specialty! What makes her so attractive is that she can encompass such a wide range, from very now, very couture food to very hearty solid Virginian cuisine."




Round Hill's Oasis of Food

By Ben Weber
Source: Purcellville Gazette
April 16, 2010


When Joan Wolford hits the stage these days, it is no longer with lights and props, but with wine and good friends. As the owner of Savoir Fare Restaurant, Wolford traded in her professional career as a budding stage performer for that of a culinary master. However, her love of the stage can easily be found just beneath the surface.

As a former Jersey girl, Wolford left the bright lights to take on a new career at the Heart and Hand in Clifton. “I really learned while working there, we both benefited from that experience,” said Wolford. “Suzanne, the owner, really took me under her wing and gave me a great chance to explore the world of fine dining, and like many, I really enjoy eating great food.” According to Wolford, Heart and Hand gave her not only an appreciation for using local wines and foods, but also for business management experience. “I learned on the job how difficult it is to run a restaurant. Working with suppliers and the customer gave me a wealth of experience.”

In 1999, after creating the Hamilton Garden Inn and developing a following of “foodies,” Wolford again started a new chapter, event planning and catering. While the Hamilton Garden Inn allowed for some events and catering, Wolford had a plan and according to Gus Eyssell, a long time friend, she had “such Savoir Fare,” and thus the new chapter was born. With the catering business doing nearly 55 weddings a year, the time came for the next step, a simple restaurant that allowed patrons to enjoy her cooking without the need to hire her catering company.

How do you do both? “We don’t want our customers to get bored, so we change our menu every week,” said Wolford. She is able to offer such a diverse menu because of the catering end of the business. Wolford said that “by changing the menu each week, we offer only the freshest of foods, as many of the ingredients were required by the catering end of the business.” She tells the Gazette that this not only allows for more diversity, it also keeps her and the kitchen sharp in creating new dishes. “I really enjoy cooking and matching local produce and wines with the meal; it really excites the taste buds.”

In December of 2009, Wolford expanded her restaurant to include an additional 30 seats. The large picture window on the corner of One West Loudoun in downtown Round Hill allows patrons to relax with a fine meal while watching the world pass them by. During the interview, Wolford said that she loves the window as it allows her to see all happenings in Round Hill. At just that moment, her sister and mother drove by and gave us a warm and friendly wave. Wolford quickly said, “Isn’t this window great?”

Think that Wolford will sit back and rest a spell? Not for this chef. “I still have several steps that I need to complete in my 5 year plan,” she stated with a grin. When asked what they entail, she said she would offer the readers a hint: it involves a piano and singing. With that, Wolford smiled and said how much she still enjoys the sites and sounds of Broadway.

It is suggested that reservations be made in advance on Friday nights. To learn more about Savoir Fare’s weekly menu or to inquire about their catering, visit www.savoirfarelimited.com or call 540.338.8300.



Savoir Fare Featured in Washingtonian Bride & Groom
January 19, 2010


Exciting news! Savoir Fare is featured with nine other top caterers in the Metropolitan DC area in the "Real Weddings" article of the Winter/Spring 2010 issue of Washingtonian Bride & Groom for catering the Grzymkowski/Harrell wedding in Bluemont, VA on October 3, 2009. When Jessica & Peter were asked what four words describe their wedding, they responded, "Personal, surreal, close-knit, fun". All the ingredients necessary for an amazing wedding.




Savoir Fare Celebrates 10 Years as Loudoun County's Catering & Event Specialists
October 20, 2009

For ten years, Savoir Fare has offered catering and event specialties to Loudoun County and its surrounding communities. The next ten years are sure to be bright with our newly opened Restaurant, located in Round Hill in the yellow Patterson building on Main Street. Thanks to everyone who has supported the venture.





An Evening of Fine Wine and Great Food with Doug Fabbioli,
Owner and Winemaker of Fabbioli Cellars Winery

Savoir Fare Restaurant
August 6, 2009
6:30pm

Savoir Fare is pleased to announce an evening of fine wine and great food with Doug Fabbioli, Owner and Winemaker of Fabbioli Cellars Winery. The pairing of his featured wines and succulent food makes this a night to remember. Taste. Enjoy. Share.

For more details and/or reservations, call us today at 540.338.8300

 

SPECIAL NOTE:
FINE WINE AND GREAT FOOD LEADS TO MARRIAGE PROPOSAL

Thanks to everyone who came for our Evening of Fine Wine and Great Food with Doug Fabbioli. What a night! During an impromptu meet and greet after the final course, a new gentleman patron told me the meal was “exemplary". He paused and then said, “Can I ask you a question? Will you marry me?!"

Little does he know – I don’t cook at home!

Joan E. Wolford
Owner & Chef




Raising the Bar
By Rebekah Pizana, Special to the Loudoun Times-Mirror
Source: Loudoun Times-Mirror
June 3, 2009

Savoir Fare offers fine wine, fine food, fine atmosphere: There may be a sure-fire method to keeping your business booming in an economic slump: Sell alcohol and stay open later, as longtime Round Hill resident Joan “Joannie” Wolford can attest. For Wolford's 10-year-old business, Savoir Fare, introducing the relaxing atmosphere of a wine bar has created the perfect incentive to try her amazing food.

Wine bars continue to thrive in the Northern Virginia/D.C. metro area, and Wolford decided to try her hand at operating one. Mainly a catering company, Savoir Fare's West Loudoun Street location in Round Hill has provided sandwiches and soups for three years. Now, with later hours and a full wine menu, "The restaurant has brought more exposure to the catering business, but it also works both ways," Wolford said.

You can tell Wolford has put her heart and soul into the sandwich-shop-turned-restaurant. Specializing in catering – after all, “There will always be weddings,” she says. Wolford realized last fall that she needed to serve more than just sandwiches and soups in her small shop. It was time to do some interior decorating and figure something else out. So on March 20, she began serving wine.

 

 

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