August 23, 2013
Colonial Williamsburg Hosts Culinary Weekend
Individual tickets are still available for events during Colonial Williamsburg “Taste Tradition” 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 this Labor Day weekend.
The weekend showcases the creative talents of Colonial Williamsburg’s culinary team. Executive chefs Rhys Lewis, Travis Brust and 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 for the hotel dining rooms. Chef Rodney has led the pastry team for more than 30 years, developing treats 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.
The full lineup of Taste Tradition events is available at http://bit.ly/tastetradition. Reservations and information are available at 800-447-8679. All guests must be 21 to purchase tickets and attend events. Prices include tax and gratuity.