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
“The Cult of Bourbon”
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.
All guests must be 21 or older to purchase and attend weekend events.
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.
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.
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.
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.
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.
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 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.
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.
The Taste Tradition FAQ
Call 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?
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
When will the seminars, dinners, etc., be available to the general public for purchase?
Ticket bundles may be purchased beginning June 30 by calling . 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.
|Airport Express (Norfolk)
If you have any additional questions, call .