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May 30, 2013

The Taste Tradition: Colonial Williamsburg Hosts First Annual Culinary Weekend

From August 30 to September 1, 2013, Colonial Williamsburg hosts the first edition of The Taste Tradition, a celebration of Virginia’s culinary heritage and talent. Mixing 18th-century-inspired traditions with 21st-century culinary tastes, this inaugural food and spirits weekend gathers chefs, winemakers, spirits experts and food enthusiasts in the beautiful surroundings of Colonial Williamsburg’s Revolutionary City, resort restaurants and hotels.


The weekend showcases the creative talents of Colonial Williamsburg’s award-winning culinary team. Executive chefs Rhys Lewis, Travis Brust, Anthony Frank and pastry chef Rodney Diehl and their team grabbed the attention of the culinary world with their creativity, twice preparing the best of Virginia’s bounty at the James Beard House in New York City. Chef Travis wowed the judges at the inaugural World Chef Challenge in Las Vegas in 2012, taking the top prize. Chef Rhys delights guests with Wine, Wit and Wisdom, a wine tasting and pairing program. Chef Anthony leads the farm-to-table effort for the Williamsburg Lodge, including planting vegetables in Colonial Williamsburg’s Revolutionary City gardens to harvest directly to the Lodge dining room. Chef Rodney has led the pastry team for more than 30 years, developing delights such as ice cream suspended in stout beer.

In addition, local and regional experts share their knowledge and passion for the culinary arts, showcasing spirits and wines from around the world paired with selections of contemporary American cuisine with Southern and Chesapeake influences. Featured guests include Chef Patrick Evans-Hylton, Master Sommelier John Blazon and mixologist Derek Brown, winemaker Rutger de Vink and bourbon expert Charles Nelson.

Signature Events

  • The Taste of the Vine Dinner: Colonial Williamsburg’s award-winning culinary team artfully pairs their most creative dishes with world-class wines. The Timeline Jazz Quartet accompanies the meal.
  • The Role of the Drink: Presented by Garden & Gun magazine, experts Derek Brown, Rutger de Vink and Charles Nelson dissect the role that drinks have played in the evolution of the Southern culinary landscape.
  • Thomas Jefferson Wine Dinner: Conducted by Italian winemaker Gabriele Rausse in a historic tavern setting, guests enjoy a four-course dinner with Thomas Jefferson, exploring the birth of the true revolution in the American food movement.
  • The Feast of Talent Dinner: A roster of Williamsburg’s culinary stars (Hans Schadler of Waypoint Grill, David Everett of Blue Talon Bistro and the Trellis, winemaker Bob Pepi) join forces to create a five-course meal highlighting their specialty dishes.
  • From the Head to the Tail: Guests enjoy craft brews and Southern BBQ in a delicious and fun salute to their key role in Virginia’s political and social fabric.

    A full lineup of more than 25 Taste Tradition events is available at

    Hotel Package and Tickets

    The Taste Tradition Package offers a culinary weekend with events exclusive to package guests, starting at $130 per person, per night. For information on the hotel package details and bundled pricing opportunities for selected events, call 800-447-8679.

    Media Contact:
    Mfa, Ltd.

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