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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.

Signature Events

  • “The Taste of the Vine Dinner” – Colonial Williamsburg’s culinary team artfully pairs 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 drinks have played in the evolution of the Southern culinary landscape. (This event is exclusively for hotel package guests.)
  • “Thomas Jefferson Wine Dinner” – conducted by Italian winemaker Gabriele Rausse in a historic tavern setting, this four-course dinner includes a visit with Thomas Jefferson, who explores the birth of the revolution in the American food and wine 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” – craft brews and Southern barbecue combine in a salute to their role in Virginia’s political and social fabric.
  • “Taste of the Decades Dinner” – champagne reception and five-course dinner served in the elegant Williamsburg Inn Regency Room and accompanied by wines presented by Luca Paschina of Barboursville Vineyard.
  • “From the Grain to the Glass Beer Seminar” – Hugh Sisson, owner of Clipper City Brewing Company in Baltimore, Md., presents Heavy Seas Beer paired with small bites from Williamsburg Lodge executive chef Anthony Frank.

    A full lineup of more than 25 Taste Tradition events is available at Reservations and information available at 800-447-8679. All guests must be 21 to purchase tickets and attend events.

    Media Contact:
    Barbara Brown

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