Tiffany Ingram, Owner
Kinsfolk and Bell Café In Richmond
Directions will be provided to ticket purchasers shortly before the event. Please note that cooking classes are not included in the Festival Season Pass or Flexpack.
$45
Tiffany Ingram, Owner
Kinsfolk and Bell Café In Richmond
Directions will be provided to ticket purchasers shortly before the event. Please note that cooking classes are not included in the Festival Season Pass or Flexpack.
$45
Sara Sitzer and Joseph Kluesener, chefs
Joey Kluesener
The theme of tonight's dinner is farm-to-table, many ingredients sourced from farmers and vendors at the Nelson County Farmer's Market. The menu (subject to change) is:
Fresh sliced baguette with 3 spreads
-Mushroom pate
-Nelson County Chimichurri
-Red pepper tapenade
Middle-eastern Cucumber-tomato salad
Purple potato breakfast hash
Gazpacho triptych
-Mint berry
-Pico de Gallo
-Caprese
Asian (sweet/spicy) street tacos with garlic kimchi and lightly pickled cucumber on homemade corn tortillas
Peach sexy: almond-crisped peaches (dessert)
Sara Sitzer
Come to a dinner prepared just for you by our fantastic musicians! Sara Sitzer, and Joseph Kluesener (plus a few surprises!) will demonstrate their skills outside of the concert hall . . . um . . . tent! These are fantastic fundraising and friendraising events. Come savor the food, the community, and the cause!
Enjoy Wine and Beer! Beer will be provided by our friends at Wild Wolf Brewery!
Tucker Yoder, Executive Chef
ELJOGAHA in Charlottesville
Tucker Yoder
Directions will be provided to ticket purchasers shortly before the event. Please note that cooking classes are not included in the Festival Season Pass or Flexpack.
$45
Greg Haley, Chef de Cuisine
Amuse at Virginia Museum of Fine Arts in Richmond
Chef Greg Haley
Directions will be provided to ticket purchasers shortly before the event. Please note that cooking classes are not included in the Festival Season Pass or Flexpack.
$45
David Rezits, chef
Come to a dinner prepared just for you by our own David Rezits. Chef/Cellist/Cookbook Author Rezits will demonstrate his skills outside of the concert hall . . . um . . . tent! One of our favorite Musical Chefs is back this year with a new menu sure to please your discerning palate! David is preparing an Australian Chicken dinner. The menu will include appetizers, salad, vegetables, and dessert guaranteed to wow you! Come savor the food, the community, and the cause!
Tucker Yoder, Executive Chef
ELJOGAHA in Charlottesville
Tucker Yoder
Directions will be provided to ticket purchasers shortly before the event. Please note that cooking classes are not included in the Festival Season Pass or Flexpack.
$45
Greg Haley, Chef de Cuisine
Amuse at Virginia Museum of Fine Arts in Richmond
Greg Haley
Directions will be provided to ticket purchasers shortly before the event. Please note that cooking classes are not included in the Festival Season Pass or Flexpack.
$45
AWine and Paint fundraiser will be held on July 18 from 3-6 pm at Chestnut Springs Pavilion. Channel your “inner Van Gogh” as Nancy Lauler, local painter, gives instruction in the acrylic painting of Impressionistic sunflowers. No painting experience is necessary. A canvas, brushes, paint, wine, and nibbles will be supplied. Ticket price is $50 and limited to 20 people.
Mark Gresge, Chef and Owner
L'etoile Catering in Crozet
Mark Gresge
Directions will be provided to ticket purchasers shortly before the event. Please note that cooking classes are not included in the Festival Season Pass or Flexpack.
$45
Mark Gresge, Chef and Owner
L'etoile Catering in Crozet
Mark Gresge
Directions will be provided to ticket purchasers shortly before the event. Please note that cooking classes are not included in the Festival Season Pass or Flexpack.
$45
His menu nods to France, waves at Italy and does the South proud.
Chef de Cuisine at Richmond's Graffiato,
"A foodie is someone who contemplates food, appreciates the subtleties of flavor, and takes interest in the profiling of flavor combinations to elicit an exact balance of taste, texture, temperature and mouth feel."
"A foodie is someone who contemplates food, appreciates the subtleties of flavor, and takes interest in the profiling of flavor combinations to elicit an exact balance of taste, texture, temperature and mouth feel. "
Meet Bill Lohmann, author of Back Roads: People, Places and Pie from Around Virginia
Dale Reitzer, chef and co-owner of Acacia mid-town, has again been named a semifinalist for best chef Mid-Atlantic by the James Beard Foundation Awards.
Celebrate the start of the 2015 Wintergreen Summer Music Festival and be among the first to sign up for the 2015-16 WPA à la Carte parties and activities! As always, black tie optional and golf attire perfectly acceptable. Reservations are required.
Dale Reitzer, chef and co-owner of Acacia mid-town, has again been named a semifinalist for best chef Mid-Atlantic by the James Beard Foundation Awards.
