Those wondering how Colonial Williamsburg chefs pull a few items from the historically accurate garden to create complex flavors and unique meals will soon have a chance to learn first-hand.
Colonial Williamsburg is repurposing the former Craft House space next to The Williamsburg Inn – and across from the Williamsburg Lodge – for use as The Taste Studio. Colonial Williamsburg’s chefs will put on various demonstrations using items pulled from the garden after taking participants on tours of the garden to learn which ingredients are used for the recipes.
“It’s going to be fun and interactive and just kind of unique,” said Colonial Williamsburg Company Executive Chef Rhys Lewis. “We’re trying to create interactive opportunities to experience food, beverage and such that would cause people to come to Colonial Williamsburg for reasons in addition to history … People may choose us to be a food and beverage destination in addition to our historical significance.”
After being vacant for several years, The Taste Studio’s new home is getting a makeover to be ready for about 30 people to attend twice-weekly courses in cooking with fresh vegetables, fruits and herbs.
A demonstration kitchen at the head of the room will provide guests a chance to watch chefs prepare culinary creations with a theme for sampling. Tables for two will be arranged in rows in the room, where guests will sample the creations before leaving with recipe cards in hand.
A side room will provide guests the opportunity to purchase items needed to recreate the meals at home; the Colonial Nursery sells plants and seeds.
Two programs are planned for the new space: A Chef’s Garden Tour and Tasting and ‘Hands On’ with American Heritage Chocolate.
The garden tour and tastings, at a cost of $25 per person plus tax and gratuity, will be held from 10 a.m.-noon Fridays and Saturdays from May 2 until Sept. 27.
The chocolate program, at a cost of $38 plus tax and gratuity, will be hosted at 2 p.m. Saturdays in the same date range; participants in this program will make bark and hand-rolled truffles.
“You’re going to stand up, put on a chocolate brown apron, of course, which you get to take with you, and you’re going to make your little truffles you get to put in your gift box and take them out,” Lewis said.
Each weekend of garden programming will focus on a different ingredient:
- May 2, 3: Banking on Swiss Chard
- May 9, 10: Taste What April Showers Bring
- May 16, 17: The Language of Green; Pea Green
- May 23, 24: Vegetable Variations
- May 30, 31: Considering the Carrot
- June 6, 7: Pairing Herbs and Fruits
- June 13, 14: Chocolate & The Garden
- Aug. 8, 9: Tasting Tomatoes
- Aug. 15, 16: Lessons in Lavender
- Aug. 22, 23: The Beauty of Basil
- Sept. 5, 6: Herbs Equal Flavor
- Sept. 12, 13: Fabulous Figs
- Sept. 19, 20: Field Pea Sensations
- Sept. 26, 27: Preserving Equals Flavor
