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The Taste Tradition weekend

Save the date—September 4–6, 2015.

  • Thanks to all who joined us for our annual culinary extravaganza. From wine, bourbon, and beer tastings to our garden-to-guest cooking demonstrations—it was an unforgettable weekend of exploration and inspiration for foodies of all ages.

    “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

  • 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

    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

    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 named 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.