July 16, 2013
Colonial Williamsburg Hosts Inaugural Culinary Weekend
Colonial Williamsburg hosts a weekend dedicated to the culinary arts Aug. 30 – Sept. 1. The Taste Tradition celebrates Colonial Williamsburg’s culinary talent and contemporary cuisine inspired by 18th-century traditions. This inaugural food and spirits weekend gathers chefs, winemakers, spirits experts and food enthusiasts together for a variety of wine seminars, culinary time travels and more Labor Day weekend.
The weekend showcases the creative talents of Colonial Williamsburg’s 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 hotel dining rooms. Chef Rodney has led the pastry team for more than 30 years, developing delights such as stout beer ice cream floats.
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, drinks expert Derek Brown, winemaker Rutger de Vink and bourbon expert Charles Nelson.
A full lineup of more than 25 Taste Tradition events is available at colonialwilliamsburg.com/do/special-events/taste-tradition/. Reservations and information available at 800-447-8679. All guests must be 21 to purchase tickets and attend events.