Foodlore Dinner Series - August 19, featuring Win Son & Pineapple Express Barbecue
Saturday, August 19, 2023 at 6pm in the North Stable at Oakley Farm located in Warm Springs, Virginia.
Foodlore Dinner Series presents a collaborative dinner with chef Trigg Brown of Win Son & Chef Damon Wise of Pineapple Express Barbecue. The evening will include a multi-course dinner featuring Apple Horse Farm pork as well as wine & cider pairings by Celladora Wines and Troddenvale at Oakley Farm.
Further information about the collaborators included below.
Tickets to this event are $150 per person.
Advanced tickets must be purchased in order to attend. Tickets include an immersive multi-course dining experience with beverage pairings, featuring seasonal food sourced from our Foodlore community of agrarian producers.
No substitutions will be accommodated for this dinner. The dining experience will be held indoors and communally.
All attendees must be 21 years of age or older. Tickets are non-refundable.
Get directions to Oakley Farm here. Contact info@foodloreprovisions.com with any questions regarding attending the event.
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COLLABORATORS
Chef Trigg Brown started cooking in kitchens when he was 15 in Richmond, Virginia. Following graduation from the University of Virginia, he moved to NYC to cook in Tom Colicchio’s kitchens at Colicchio & Sons. In 2016, along with his business partner, Josh Ku, he opened Win Son in the East Williamsburg neighborhood of Brooklyn. In 2019, Brown and Ku were shortlisted for the James Beard Award for “Best Chef, New York City.” In 2019, the two chefs opened Win Son Bakery, a more casual Taiwanese cafe.
Chef Damon Wise, a Baltimore native, traces his earliest culinary influences to childhood summers spent on the shores of the Chesapeake Bay. Damon is the chef and owner of Pineapple Express Barbecue and Wise Meats, a roving barbecue outfit in NY and NJ. He has over 25 years of experience running restaurants across the country, from fine dining to fast casual, and oversaw Tom Colicchio’s restaurants for many years. He has spent time cooking in France and has a particular affinity for wood-fired cooking. Damon is also one of the founders of Ribdiculous Bar-B-Krewe, a competitive barbecue team.
Megan Hopkins of Celladora Wines has been working in the service and hospitality industry for over 25 years. After working many years as a bartender in New York City, she began focusing more on Natural Wines and event management. In 2020, Megan moved back to her home state of Virginia and opened Celladora Wines in 2022. Celladora is a hybrid Natural Wine Bottle Shop and small wine bar with a constantly rotating selection of wines and a concise menu that focuses on seasonal dishes—working closely with local farmers, vendors and makers. Celladora was listed in Wine Enthusiast “The Best Wine Shops in the U.S., According to Pros.”, as well as receiving favorable reviews in local publications such as Richmond Magazine and Richmond-Times Dispatch.
Will and Cornelia Hodges operate Troddenvale at Oakley Farm, an orchard based-cider business located in Warm Springs, Virginia. Will and Cornelia believe complex cider with aromatics and body can be achieved by showcasing the land and fruit from Virginia. Located in a county of 4,400 people and surrounded by the George Washington National Forest, they are focused on revitalizing fruit growing for cider production in their mountain region of Virginia. They believe that dedicating their efforts to where fruit is grown and how will lead us to achieve the greatest potential in their cider.
Saul Pasco and Gwen Miller of Apple Horse Farm are Bath County natives, and have been farming in the Falling Springs Valley for the last 4 years. They prioritize raising their animals in a humane and sustainable way emphasizing low stress handling and a high quality of life for every animal on the farm. They aim to raise animals in a way that works with nature as opposed to working in spite of nature. The pork featured on the menu was born on Oakley Farm under the care of Jim and Catie King of Fireside Farm. For the rest of their lives they were raised 14 miles down the road on pasture with room to run and root on Apple Horse Farm. Their pork is an incredibly local product that hopefully reflects the terroir of the Alleghany Highlands.
Saturday, August 19, 2023 at 6pm in the North Stable at Oakley Farm located in Warm Springs, Virginia.
Foodlore Dinner Series presents a collaborative dinner with chef Trigg Brown of Win Son & Chef Damon Wise of Pineapple Express Barbecue. The evening will include a multi-course dinner featuring Apple Horse Farm pork as well as wine & cider pairings by Celladora Wines and Troddenvale at Oakley Farm.
Further information about the collaborators included below.
Tickets to this event are $150 per person.
Advanced tickets must be purchased in order to attend. Tickets include an immersive multi-course dining experience with beverage pairings, featuring seasonal food sourced from our Foodlore community of agrarian producers.
No substitutions will be accommodated for this dinner. The dining experience will be held indoors and communally.
All attendees must be 21 years of age or older. Tickets are non-refundable.
Get directions to Oakley Farm here. Contact info@foodloreprovisions.com with any questions regarding attending the event.
___
COLLABORATORS
Chef Trigg Brown started cooking in kitchens when he was 15 in Richmond, Virginia. Following graduation from the University of Virginia, he moved to NYC to cook in Tom Colicchio’s kitchens at Colicchio & Sons. In 2016, along with his business partner, Josh Ku, he opened Win Son in the East Williamsburg neighborhood of Brooklyn. In 2019, Brown and Ku were shortlisted for the James Beard Award for “Best Chef, New York City.” In 2019, the two chefs opened Win Son Bakery, a more casual Taiwanese cafe.
Chef Damon Wise, a Baltimore native, traces his earliest culinary influences to childhood summers spent on the shores of the Chesapeake Bay. Damon is the chef and owner of Pineapple Express Barbecue and Wise Meats, a roving barbecue outfit in NY and NJ. He has over 25 years of experience running restaurants across the country, from fine dining to fast casual, and oversaw Tom Colicchio’s restaurants for many years. He has spent time cooking in France and has a particular affinity for wood-fired cooking. Damon is also one of the founders of Ribdiculous Bar-B-Krewe, a competitive barbecue team.
Megan Hopkins of Celladora Wines has been working in the service and hospitality industry for over 25 years. After working many years as a bartender in New York City, she began focusing more on Natural Wines and event management. In 2020, Megan moved back to her home state of Virginia and opened Celladora Wines in 2022. Celladora is a hybrid Natural Wine Bottle Shop and small wine bar with a constantly rotating selection of wines and a concise menu that focuses on seasonal dishes—working closely with local farmers, vendors and makers. Celladora was listed in Wine Enthusiast “The Best Wine Shops in the U.S., According to Pros.”, as well as receiving favorable reviews in local publications such as Richmond Magazine and Richmond-Times Dispatch.
Will and Cornelia Hodges operate Troddenvale at Oakley Farm, an orchard based-cider business located in Warm Springs, Virginia. Will and Cornelia believe complex cider with aromatics and body can be achieved by showcasing the land and fruit from Virginia. Located in a county of 4,400 people and surrounded by the George Washington National Forest, they are focused on revitalizing fruit growing for cider production in their mountain region of Virginia. They believe that dedicating their efforts to where fruit is grown and how will lead us to achieve the greatest potential in their cider.
Saul Pasco and Gwen Miller of Apple Horse Farm are Bath County natives, and have been farming in the Falling Springs Valley for the last 4 years. They prioritize raising their animals in a humane and sustainable way emphasizing low stress handling and a high quality of life for every animal on the farm. They aim to raise animals in a way that works with nature as opposed to working in spite of nature. The pork featured on the menu was born on Oakley Farm under the care of Jim and Catie King of Fireside Farm. For the rest of their lives they were raised 14 miles down the road on pasture with room to run and root on Apple Horse Farm. Their pork is an incredibly local product that hopefully reflects the terroir of the Alleghany Highlands.
Saturday, August 19, 2023 at 6pm in the North Stable at Oakley Farm located in Warm Springs, Virginia.
Foodlore Dinner Series presents a collaborative dinner with chef Trigg Brown of Win Son & Chef Damon Wise of Pineapple Express Barbecue. The evening will include a multi-course dinner featuring Apple Horse Farm pork as well as wine & cider pairings by Celladora Wines and Troddenvale at Oakley Farm.
Further information about the collaborators included below.
Tickets to this event are $150 per person.
Advanced tickets must be purchased in order to attend. Tickets include an immersive multi-course dining experience with beverage pairings, featuring seasonal food sourced from our Foodlore community of agrarian producers.
No substitutions will be accommodated for this dinner. The dining experience will be held indoors and communally.
All attendees must be 21 years of age or older. Tickets are non-refundable.
Get directions to Oakley Farm here. Contact info@foodloreprovisions.com with any questions regarding attending the event.
___
COLLABORATORS
Chef Trigg Brown started cooking in kitchens when he was 15 in Richmond, Virginia. Following graduation from the University of Virginia, he moved to NYC to cook in Tom Colicchio’s kitchens at Colicchio & Sons. In 2016, along with his business partner, Josh Ku, he opened Win Son in the East Williamsburg neighborhood of Brooklyn. In 2019, Brown and Ku were shortlisted for the James Beard Award for “Best Chef, New York City.” In 2019, the two chefs opened Win Son Bakery, a more casual Taiwanese cafe.
Chef Damon Wise, a Baltimore native, traces his earliest culinary influences to childhood summers spent on the shores of the Chesapeake Bay. Damon is the chef and owner of Pineapple Express Barbecue and Wise Meats, a roving barbecue outfit in NY and NJ. He has over 25 years of experience running restaurants across the country, from fine dining to fast casual, and oversaw Tom Colicchio’s restaurants for many years. He has spent time cooking in France and has a particular affinity for wood-fired cooking. Damon is also one of the founders of Ribdiculous Bar-B-Krewe, a competitive barbecue team.
Megan Hopkins of Celladora Wines has been working in the service and hospitality industry for over 25 years. After working many years as a bartender in New York City, she began focusing more on Natural Wines and event management. In 2020, Megan moved back to her home state of Virginia and opened Celladora Wines in 2022. Celladora is a hybrid Natural Wine Bottle Shop and small wine bar with a constantly rotating selection of wines and a concise menu that focuses on seasonal dishes—working closely with local farmers, vendors and makers. Celladora was listed in Wine Enthusiast “The Best Wine Shops in the U.S., According to Pros.”, as well as receiving favorable reviews in local publications such as Richmond Magazine and Richmond-Times Dispatch.
Will and Cornelia Hodges operate Troddenvale at Oakley Farm, an orchard based-cider business located in Warm Springs, Virginia. Will and Cornelia believe complex cider with aromatics and body can be achieved by showcasing the land and fruit from Virginia. Located in a county of 4,400 people and surrounded by the George Washington National Forest, they are focused on revitalizing fruit growing for cider production in their mountain region of Virginia. They believe that dedicating their efforts to where fruit is grown and how will lead us to achieve the greatest potential in their cider.
Saul Pasco and Gwen Miller of Apple Horse Farm are Bath County natives, and have been farming in the Falling Springs Valley for the last 4 years. They prioritize raising their animals in a humane and sustainable way emphasizing low stress handling and a high quality of life for every animal on the farm. They aim to raise animals in a way that works with nature as opposed to working in spite of nature. The pork featured on the menu was born on Oakley Farm under the care of Jim and Catie King of Fireside Farm. For the rest of their lives they were raised 14 miles down the road on pasture with room to run and root on Apple Horse Farm. Their pork is an incredibly local product that hopefully reflects the terroir of the Alleghany Highlands.