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The Taste Tradition weekend
  • Close out summer on a high note and embark on a culinary adventure like no other. For the second year, we are hosting The Taste Tradition, a celebration of food and drink that’s not to be missed. From wine tastings to historical dinners to epicurean lectures, the weekend is full of surprises, both savory and sweet. This year, Garden & Gun returns to host “The Cult of Bourbon,” a tasting event led by the industry’s most trusted insiders available exclusively to guests staying on our hotel package.

    The Taste Tradition Hotel Package

    Enjoy our celebration of fine wine and the culinary arts, complemented with an exclusive Garden & Gun event with the Taste Tradition hotel package. Purchase your package and then select events to complete the weekend.

    The Taste Tradition Package includes

    • Nightly Accommodations at a Colonial Williamsburg hotel
    • Champagne and Oysters Welcome Reception
    • Garden & Gun Event “The Cult of Bourbon”
    • Length-of-stay Tickets for Colonial Williamsburg’s Revolutionary City and The Art Museums of Colonial Williamsburg
    Starting at $145/person/night
    Book Now

    or call

    “The Cult of Bourbon”

    Presented by

    Garden and Gun Logo
    Bourbon on the Rocks

    In light of the growing popularity of America’s original spirit, Garden & Gun is pleased to host The Cult of Bourbon, a tasting event led by Seth Thompson, Justin Thompson, and Bob Eidson of The Bourbon Review. From historical notes to present trends, we’ll explore—and taste—some of the country’s finest bourbons. After the Bourbon Boys (as they’re affectionately known) teach us a bit about bourbon, we’ll celebrate in true G&G fashion with specialty cocktails, live music, and delicious bites.

    Events & Ticket Bundles

    Select from a variety of wine seminars, culinary time travels, bourbon tastings, and much more. To complete your weekend purchase one of our event ticket bundles for the best value.

    Add Wellness to your Weekend

    Round out your weekend with a rejuvenating treatment at The Spa of Colonial Williamsburg. We’re offering exclusive foodie-inspired services—including a massage and manicure and pedicure—this weekend only, in addition to our regular monthly specials.

    Learn More

    All guests must be 21 or older to purchase and attend weekend events.

  • Select from a variety of wine seminars, culinary time travels, bourbon tastings, and much more. For access to a unique event hosted by our partner—Garden & Gun Magazine—book your stay through our hotel package. Call

    (888) 965-7254

    for reservations.

    Friday
    5:30–6:30 p.m.
    Taste Tradition Package Only

    This special mix and mingle event, in honor of our guest and partners, will give you the opportunity to get acquainted with the Colonial Williamsburg culinary experience while meeting the chefs, Garden & Gun celebrities, guest speakers, winemakers and artisan brewers who will be headlining this spectacular weekend event.


    6:30–8:30 p.m.

    It’s a culinary revolution in the Revolutionary City! Colonial Williamsburg’s esteemed culinary brigade from our 7 restaurants invites you to enjoy the sights and sounds of our colonial past, while savoring the complex flavors of today’s centuries-inspired cuisine. $135


    9:30–11 p.m.

    One of our finest southern traditions is to cap off a wonderful dinner with a good cigar and a smooth glass of scotch. The elegant Regency Terrace at the Williamsburg Inn provides the perfect al fresco setting for this after-dinner tasting of scotch and cigars featuring William Grant & Sons, distiller of some of the world’s leading brands of Scotch whiskey. Sure to provide the ultimate nightcap. $40


    Saturday
    9:30–11 a.m.
    Tasting Seminar

    Colonial Williamsburg’s Executive Chef Rhys Lewis leads you on a culinary tasting tour of the Revolutionary City gardens. From your seat, you’ll experience the burst of vibrant flavors characterized by garden-fresh ingredients. Chef Rhys’ tips and techniques will inspire you to highlight the herbs and vegetables from your home garden, with tastings at each step of the journey. $50


    10–11 a.m.
    Tasting Seminar

    With just a few key tips, you can find a great bottle of wine for any occasion practically anywhere. In this interactive tasting seminar, wine expert Melissa Sunderland will teach you the characteristics to look for, provide a few can’t-miss suggestions, and share what works best for every event, and with every dish. You’ll approach those wine shelves with your newfound bravado, every time. Cheers! $50


    11 a.m.–2 p.m.

    Where else can you sample the industry’s best wines, spirits and craft brews all in an up-close, upbeat setting? We’ve gathered top-shelf winemakers, brewers, distillers and cheese makers who will introduce you to some of their favorite products. Find some new favorites of your own, catch live presentations, and visit the artisanal cheese station. $50


    11 a.m.–6:30 p.m.

    Everyone likes to take home a little souvenir from a weekend away. What better take-home from your culinary weekend than a few bottles of the exceptional wines you’ve tasted? Limited supplies of many of the festival’s showcase wines will be available for purchase at this end-of-the-weekend sale. Weekend hotel guests can also purchase wines to take home.


    11:30 a.m.–1 p.m.
    Tasting Seminar

    A Study of Fresh Cocktails—Talk about refreshing summer sippers! We’re cultivating some truly creative cocktails by combining select herbs, vegetables, and fruits from Colonial Williamsburg’s Chefs’ Garden with premium spirits. Animated and affable, Williamsburg Inn Executive Chef Travis Brust will pair these garden-fresh cocktails with equally inspired hors d’oeuvres that will please your palate and inspire your inner gardener. $50


    noon–1:30 p.m.

    In the colonial American south, whole pigs were placed over a wood fire pit, basted and cooked slowly until the meat was fall-apart tender. More than a meal, a pig pickin’—then and now—is a popular celebration of fellowship, food and fun. Carrying on this tradition, Mr. Shields invites you to an 18th-century Pig Roast buffet, complete with lively conversation and music, served family-style in the covered garden area behind Shields Tavern in our Revolutionary City. $50 Includes one beer or hard cider.


    1:30–3 p.m.
    Tasting Seminar

    The Natural World... From Vineyard and Farm, The Undurraga family has produced some of the most celebrated wines in Chile since Francisco Undurraga Vicuna planted his first grapes in the foothills of the Andes in 1885. Colonial Williamsburg welcomes wine heir Alfonso Undurraga, who will take you on a fascinating tasting tour of some of top-rated choices from this wine region known for its rich, earthy reds. Find out why Chile has the reputation for producing some of the most complex, yet infinitely drinkable, wines in the world today. $50


    2–4 p.m.
    Taste Tradition Package Only

    In light of the growing popularity of America’s original spirit, Garden & Gun is pleased to host The Cult of Bourbon, a tasting event led by Seth Thompson, Justin Thompson, and Bob Eidson of The Bourbon Review. From historical notes to present trends, we’ll explore—and taste—some of the country’s finest bourbons. After the Bourbon Boys (as they’re affectionately known) teach us a bit about bourbon, we’ll celebrate in true G&G fashion with specialty cocktails, live music, and delicious bites.


    2:30–4:30 p.m.
    Tasting Seminar

    If ever there was an everyday drink in the 18th century, it was beer. In fact, it was as plentiful as water. Which was good, considering water wasn’t always safe to drink in those days. Today, beer remains a key part of our overall culinary experience. Join Brewmaster Andy Rathmann of St George Brewing Company and Williamsburg Lodge Executive Chef Anthony Frank in a light-hearted tasting of award-winning ales and lagers paired with small bites. There’s a beer to accent the flavors in each food on your menu. $50


    3–6 p.m.

    Where else can you sample the industry’s best wines, spirits and craft brews all in an up-close, upbeat setting? We’ve gathered top-shelf winemakers, brewers, distillers and cheese makers who will introduce you to some of their favorite products. Find some new favorites of your own, catch live presentations, and visit the artisanal cheese station. $50


    7:30–9:30 p.m.
    Dinner

    Even more satisfying than the thrill of the hunt is the feast that follows! The woods and streams of Virginia offer forth a bounty of fresh game that our talented chefs will prepare to your delight. The freshest of captures meets the freshest of harvests as we go just a little wild in this hearty, hunt club-style dinner. $135


    7:30–9:30 p.m.
    Dinner

    Spend an evening enjoying a four-course dinner with this Frenchman who was a contemporary and friend to both George Washington and Thomas Jefferson, and who left his country to volunteer as an American patriot. His views and stories will delight as he indulges in his two passions: food and politics. $135


    Sunday
    9–10:30 a.m.

    Celebrate a new day, and more great cuisine! Enjoy a crisp morning mimosa with nationally renowned Williamsburg Inn Executive Chef Travis Brust. It’s your opportunity to catch Chef Brust at his relaxed best and pepper him with questions about cuisine. That is, if you can manage to talk between those delectable bites of our tasty late-morning treats. $35


    9:30–10:30 a.m.

    Join the Colonial Williamsburg Chefs for a delicious buffet breakfast and spirited four-course cooking demonstration. Our Culinary Team will show you, step by step, how to prepare a delicious meal that you can call your own. Recipes, techniques, and samples will be offered along with plenty of tasteful fun and entertainment. You won’t believe what’s under those hats—or toques, as the case may be. $65


    11 a.m.–12:30 p.m.
    Tasting Seminar

    Chocolate’s rich history comes to life! Touch, taste, smell and experience chocolate’s delicious journey through time. From Colonial America’s American Heritage Chocolate® drink to today’s DOVE® Dark chocolate, taste the individual ingredients of chocolate, including cocoa beans, cocoa butter, and milk, and learn how these ingredients have been transformed into great-tasting chocolates for the last 3,000 years. $50


    Taste Tradition Hotel Package
  • Customize your weekend with a ticket bundle tailored to fit your interests. Call

    (888) 965-7254

    for reservations.

    Included Prices
    Connoisseur Bundle
    Save up to $65 with hotel stay*
    Bushels and Barrel dinner/tasting in Market Square
    Choice of two (2) seminars
    Choice of one (1) Tasting Room experience
    Choice of Dinner – Saturday
    $375 ($45 savings)
    $355 with hotel stay* ($65 savings)
    Experience Bundle
    Save up to $45 with hotel stay*
    Choice of two (2) seminars
    Choice of one (1) Tasting Room experience
    Choice of Dinner – Saturday
    $255 ($30 savings)
    $240 with hotel stay* ($45 savings)
    Taste Bundle
    Save up to $25 with hotel stay*
    Choice of one (1) seminar
    Choice of one (1) Tasting Room Experience
    Mr. Shield’s 18th Century Pig Roast – Saturday
    $135 ($15 savings)
    125 with hotel stay* ($25 savings)

    *Guest must be staying on the Taste Tradition hotel package or at least two nights in a Colonial Williamsburg hotel to be eligible for the Hotel discount.
    Sunday stay-overs receive 50% off best available room rates. There are no discounts on single ticket purchases.

    Taste Tradition Hotel Package
  • Colonial Williamsburg Chefs

    Rhys Lewis
    Executive Chef, Colonial Williamsburg

    A native of suburban Philadelphia, Chef Lewis has raised the bar with innovative new menus and exciting culinary programs. Recently promoted to Executive Chef for Colonial Williamsburg, the energetic Lewis was formerly the executive chef at the Williamsburg Lodge where he created inventive selections from fresh, seasonal markets, evocative of fresh Chesapeake and Virginia cuisines. In 2011, Chef Lewis and a team of Colonial Williamsburg chefs prepared a Virginia-inspired dinner at the famed James Beard House in New York City.

    Travis Brust
    Executive Chef, Williamsburg Inn
    @thebrust

    Chef Brust has been instrumental in the creation of Regency Room and Terrace Room menus and in creating meals for visiting dignitaries and royalty during his career at the Inn. In April 2003, Travis was one of the first four chefs to complete and pass the Pro Chef Level One exam given at the Culinary Institute of America in Hyde Park, N.Y. He is also the chairman of the Culinary Apprenticeship Board of the Virginia Chefs Association. In October 2012, he led a Williamsburg Inn culinary team in the preparation and presentation of a six-course Regency Room–inspired reception and dinner at the James Beard House in New York City.

    Anthony Frank
    Executive Chef, Williamsburg Lodge
    @chefanthonyfrank

    Anthony Frank’s culinary career began at the age of 15 in an Italian specialty shop on Long Island, N.Y. Chef Frank completed a Culinary Institute externship in Maui under the leadership of one of the great chefs of Hawaii—Peter Merimen—at the Hula Grill. Frank understands the importance of using local products and the freshest ingredients to produce the finest food possible. He was recently name Executive Chef of the Williamsburg Lodge.

    Rodney Diehl
    Head Pastry Chef, Colonial Williamsburg

    Chef Rodney began his career as a teenager in Colonial Williamsburg’s Raleigh Tavern Bakery and continued through the apprentice program. Diehl enjoys blending flavors and experimenting with ingredients to create sweet sensations that cause guests to say, “Wow!” Two of his recent favorites combine white chocolate, half & half and vodka to create a chocolate martini for a celebration of coffee, cognac and chocolate and a beer float, which suspends ice cream in stout beer for a true taste surprise.

    “Cult of Bourbon” Presenters

    Seth Thompson
    Stanton, Kentucky

    Born and raised in Stanton, Kentucky, Seth found his way to all things bourbon via the University of Kentucky and a brief stint as a food scientist in Decatur, Illinois. While away from the Bluegrass State, Seth developed a deep appreciation for his Southern roots and Kentucky traditions and decided to trade in finding the perfect potato chip for the unknown world of publishing. With no experience in publishing yet much experience with bourbon, Seth launched The Bourbon Review with his brother, Justin, and close friend Bob Eidson. The three young guys without a publishing background beat the odds during a tough economy and developed what has become a thriving publication dedicated to America’s favorite spirit.

    Justin Thompson
    Stanton, Kentucky

    As a cofounder and the editor in chief of The Bourbon Review, Justin stays at the forefront of all that’s happening within the bourbon industry and culture. Since the magazine’s and its website’s launch in 2008, Justin has continued to deliver exceptional content on a subject that seems to only be growing more prominent in today’s discourse. In addition to his responsibilities at The Bourbon Review, Justin consults with several bourbon bars and acclaimed restaurants on how to refine their bourbon programs while also speaking at national events, including the Atlanta Food & Wine Festival and the Bourbon Classic in Louisville. The born and bred Kentuckian fulfilled a life long dream in the winter of 2013 by opening his own bar in Lexington, KY, with brother Seth and friend Bob, called Belle’s Cocktail House.

    Bob Eidson
    Lexington, Kentucky

    Bob is a native Lexingtonian. His family traces back over 200 years to Bourbon County, Kentucky. At the University of Kentucky, he developed an appreciation for the legendary distillers such as James Pepper and Elijah Craig yet decided to enlist in the U.S. Army Infantry. Stationed in Hawaii, he served in Iraq and gained meritorious promotion to sergeant. After the military, he moved to California to attend graduate school at UCLA. Upon landing in California, he worked for a regional wine magazine in Santa Barbara where he learned the importance of California’s viticulture, including the role of hotels, agri-tourism, restaurants and chefs, sommeliers and bartenders. During his time at UCLA, he partnered with Seth and Justin to start The Bourbon Review. Now in its sixth year, the magazine continues to thrive through its print and digital efforts.

    Guest Presenters

    George Shannon
    Lecturing Instructor – The Culinary Institute of America

    George Shannon is a lecturing instructor of culinary arts at The Culinary Institute of America (CIA), teaching breakfast cookery as part of the CIA’s High-Volume Production Cookery course—a class that begins in the pre-dawn hours on the college’s Hyde Park campus—providing breakfast to students and faculty before their morning classes. Before joining the CIA faculty in 2013, Shannon was sous chef and chef garde manger at The Williamsburg Lodge. Chef Shannon is a Certified Executive Chef (CEC) and member of the American Culinary Federation (ACF). In his free time, he makes hot sauces, and is also a gardener, forager, and home brewer.

    Alfonso Undurraga Marimon
    Co-owner/Commercial Director Koyle Winery

    Alfonso Undurraga Marimon carries a family name that is known worldwide for being the first great wine label to come out of Chile. With over 20 years of experience working in the wine world, He is now the Commercial Director of Koyle Winery, a new fine, family-owned winery, which introduced the first fruits of his family’s labors to the world in October 2009 with the introduction of two varietals, a Syrah and a Cabernet Sauvignon in a premium and super-premium label. These wines are positioned, both in substance and style, to rival the other top-quality wines coming from Chil’’s fine wine regions, including Colchauga, where the Koyle vineyards and winery are situated.

    Taste Tradition Hotel Package
  • The Taste Tradition FAQ

    Call

    (888) 965-7254

    for reservations.

    Do I need an actual ticket to attend these events or is my reservation enough?

    You will need a ticket to enter each event. You can pick up tickets at the event registration desk at the Williamsburg Lodge. Hours of operation are Friday 2–8 p.m., Saturday 9 a.m.–6:30 p.m., and Sunday 9 a.m.–noon.

    Will an event sell out?

    Yes. There is a set capacity for each seminar and event, and tickets are sold on a first-come basis. We cannot expand the capacity of any seminar or event to accommodate additional guests.

    Can a seminar be purchased at the door?

    No. Tickets can be purchased at the event registration desk located at the Williamsburg Lodge. Hours of operation are Friday 2–8 p.m., Saturday 9 a.m.–6:30 p.m., and Sunday 9 a.m.–noon.

    If I purchased one of the “Bundles” will I receive individual tickets for each event included with that Bundle?

    Yes, you will receive individual tickets for each event included in your Bundle purchase.

    Can someone add an additional seminar if they are on the package or have bought a Bundle?

    Yes

    Will the tickets have the locations on them?

    Tickets will read Williamsburg Lodge or Williamsburg Inn. The exact location information will be in your registration package and on the Reader Boards at the Williamsburg Lodge and Williamsburg Woodlands.

    Where is Market Square North, the location of Bushels and Barrels?

    Event will be located in the grassy area between the Courthouse and Chowning’s Tavern.

    Where is the Oval Garden?

    Off of South England Street, across from the main entrance of the Williamsburg Lodge and behind the Fountain Garden.

    What is the cancellation/change policy?

    Cancellations and any ticket changes must be made 72 hours prior to the event date. Please call

    (888) 965-7254

    When will the seminars, dinners, etc., be available to the general public for purchase?

    Ticket bundles may be purchased beginning June 30 by calling

    (888) 965-7254

    . Tickets for individual seminars, dinners, and special events will be available online beginning July 15. Please call for individual events that require or recommend reservations.

    Where do I park for the event?

    Parking is available at each hotel. Valet parking is available at the Williamsburg Inn and Williamsburg Lodge.

    Are there assigned seats for the seminars?

    There are no assigned seats.

    When should I arrive for my seminar? How long do seminars last?

    Seating begins 10 minutes prior to start time. Seminars range from 60 to 90 minutes in length.

    Is there a dress code?

    Resort causal is appropriate for daytime events, and smart casual appropriate for evening and dinner events. Formal attire is not required for Saturday dinner events. We recommend comfortable footwear, if attending Bushels and Barrels, as the event will be outside.

    What will be at the Warehouse Sale?

    Wines and beers that have been featured at the event.

    Can I bring my child/infant?

    No. No one under the age of 21 will be admitted. Valid ID is required. Strollers are not permitted. Please be prepared to present proof of age at the individual events.

    We encourage you to drive responsibly and to take alternative means of transportation if impaired.

    Local Transportation
    Colonial Capital (757) 345-2224
    Historic Taxi (757) 258-7755
    Triangle Taxi (757) 564-6969
    Williamsburg Taxi (757) 221-0004
    Airport Shuttles
    Groome (Richmond) (804) 222-7226
    Airport Express (Norfolk) (757) 857-3991

    If you have any additional questions, call

    (888) 965-7254

    .