Miss A Columnist

Andrea Rodgers is the Founder of Miss A (AskMissA.com), which covers the intersection of charity and lifestyle for 1.5 million unique readers annually. Based in Washington, DC, Miss A has a presence in 21 U.S. cities with 30 editors and hundreds of writer. Andrea was inspired after 9/11, and became heavily involved in Washington’s charity circuit in an effort to give back to the community. At the core of the Miss A brand is Andrea’s personal belief in the positive power of volunteering and charity — not only to benefit those less fortunate, but to improve the individual, business or brand that gives their time, money and energy to a cause. AskMissA.com serves as a technological platform which connects editors, writers and readers around this core belief and shines a spotlight on the best nonprofits, charity events, cause marketing campaigns and philanthropic & stylish people, businesses and brands to inspire others to get involved.

Andrea Rodgers is a member of the Vogue 100, a hand-selected group by Vogue magazine of 100 influential decision makers and opinion leaders across the country known for their distinctive taste in fashion & culture. She has been featured in Vogue, W and Allure, CNN, Fox News, NOS Dutch Public Broadcasting, TV Tokyo, France 24, Alhurra, USA Today, Washington Post & Politico.

Nutritional Style Featured At Piedmont Dinner Club’s July Farm-To-Fork Dinner

Nutritional Style and Piedmont Dinner Club

invite you to the

July Farm-To-Fork Dinner

Enjoy an interactive dining experience with our Chef & Wine Expert

as they walk you through a four course dinner

featuring produce grown on the surrounding farm

and special guest speaker, Holli Thompson.


The Farm at Broad Run
16015 John Marshall Highway
Broad Run, VA 20137

TICKETS: Purchase tickets here

Holli Thompson, Nutritionist and Founder of NutritionalStyle.com

Dinner Menu

Passed hors d’oeuvres from 6.30-7.30

House Smoked Trout on Apple & Leek Relish

Basil & Seed Cheese Roulade on Apricot Almond Honey Bread

Crab Stuffed Zucchini Blossoms

Summer Squash Hummus

first course

Sunflower Pate on a Bed of Carrot Jus

with Pea Shoot Salad and Chick Pea Bread

second course

Seared Fillet of Grouper on Zucchini Pasta

with Parsley Coulis, Curry Oil and Garlic Chips

third course

Roasted Loin of Lamb on a Spinach Crepenette

Local Fig Compote, Roasted Tourne Potato

dessert duet

Frozen Mango Mousse on a Cinnamon Pecan Caramel Crust

Peanut Crusted Chocolate Chess Pie with Honeyed Mascarpone Cream

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