Taste Tradition
Taste Traditions
Labor Day Weekend September 4-6, 2015

While patriots waged war to establish the new country of America, in the colonial capital, another revolution was quietly gaining ground—the creation of American cuisine. Founding fathers Thomas Jefferson and George Washington shared a love of independence as well as a passion for great food and wine. Nearly 250 years later, our Colonial Williamsburg chefs are continuing that culinary vision and we invite you to join us!

Taste Tradition Weekend Package

Enjoy a true taste of southern hospitality when you reserve our Taste Tradition Weekend Package. In addition to your hotel stay, you’ll receive exclusive tickets to the Brew N ’Cue Showdown hosted by The Local Palate. Southern pit masters from four states will join our Colonial Williamsburg Chefs for the ultimate barbecue cook-off. You help decide the winner!

3 days/2 nights starting at
$152 per person, per night*


• Two-night stay at the Williamsburg Lodge,
an official Colonial Williamsburg hotel

• Exclusive tickets to the Friday Welcome Reception

• Special event gift from our chefs

• Exclusive tickets to the Saturday barbecue event
Brew N ’Cue Showdown hosted by The Local Palate

Book online or call 855-603-3937

Bundle and Save
Seminars Choice of 2 Choice of 2 Choice of 1
The Tasting Room Choice of
Saturday or Sunday
Choice of
Saturday or Sunday
Choice of
Saturday or Sunday
Bushels and Barrels X Choice of 1
Jefferson, Henry and Mrs. Washington
Wine Dinner
What's Shakin' with Bacon Breakfast X
  Bundle: $375/person
w/ Hotel: $355/person
$420 retail value
Bundle: $255/person
w/ Hotel: $240/person
$285 retail value
Bundle: $148/person
w/ Hotel: $140/person
$165 retail value

Call 855-603-3937 to purchase your bundle

Events for All Tastes

Please note: All Taste Tradition Weekend events are for guests 21 or older.

Friday, September 4

Welcome Reception
5:30 p.m.

Bushels & Barrels
6:30 p.m.

Sip, Smoke & Savor
9:30 p.m.

Saturday, September 5

The Gardener & The Juicer Tasting Seminar
9:30 a.m.

The Barista & The Baker
10:30 a.m.

Brew ’N’ Cue Showdown
11:00 a.m.

The Warehouse Sale
11:00 a.m.

South Africa Tasting Seminar
12:00 p.m.

The Tasting Room
1:00 p.m.

Discover Cava
3:30 p.m.

Vintage Vino
3:30 p.m.

Jefferson, Henry & Mrs. Washington Wine Dinner
6:30 p.m.

Speakeasy Lounge
9:20 p.m.

Sunday, September 6

The Warehouse Sale
9:00 a.m.

What’s Shakin’ with
Bacon Breakfast
9:30 a.m.

The Tasting Room
11:30 a.m.

Cocktail Adventures
12:00 p.m.

The Portuguese Wine Revolution
12:00 p.m.

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Meet Our Chefs

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 you’ll be experiencing.

Rhys Lewis
Executive Chef
Colonial Williamsburg

Rodney Diehl
Head Pastry Chef
Colonial Williamsburg

Anthony Frank
Executive Chef
Williamsburg Lodge

Travis Brust
Executive Chef
Williamsburg Inn

Chef 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.

Chef 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.

Chef 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.

Chef 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.

*Starting rate per person is based on double occupancy and minimum two night stay (Friday & Saturday) at the Williamsburg Lodge on the Taste Tradition Package. Package is inclusive of tax and gratuity. Must be 21 or older. Available September 4-6, 2015 only. All offers are subject to availability at the time of reservation. Offers are not valid in conjunction with any other offer or contract and do not apply to groups.