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Taste Traditions
Taste Traditions

Save the date for next year’s event—August 29–31, 2014.

  • Thanks to all who joined us for our inaugural event—filled with wine seminars, culinary time travels, special dinners, garden-to-guest experiences and tastings—and we look forward to another extremely tasteful weekend next year.

    “The Taste Tradition was one of the most enjoyable, exciting, information-filled and fun-packed programs I have ever attended.”

    —Thom M. Bercik, Pittsburgh, PA

    “Overall, we had an amazing weekend... The amount of knowledge that was shared about wine, cheese, beer, food and culture was absolutely incredible. It was fun being swept away by the enthusiasm of the presenters!”

    —Liz, I Heart Vegetables blog, Richmond, VA

  • The terms food and Williamsburg have been inexorably linked for more than 300 years. In fact, many experts credit the birth of the modern foodie movement to two men named Washington and Jefferson. To celebrate this rich tradition, we’re offering a full weekend of contemporary cuisine creatively prepared by our talented chefs and served in beautiful surroundings.

    Colonial Williamsburg’s Culinary Talent

    Colonial Williamsburg boasts a lineup of top-notch culinary talents, each with an impressive resume and list of industry accolades. Meet the faces behind the bold and beautifully crafted menu items.

    Rhys Lewis

    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

    Travis Brust
    Executive Chef, Williamsburg Inn

    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

    Anthony Frank
    Executive Chef, Williamsburg Lodge

    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

    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.

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