Summer Cooking Schedule at Pippin Hill

Summer Cooking School Class Schedule 2015Bill-Scatena-Pippin-Hill-Executive-Chef
with Executive Chef Bill Scatena

Fresh Pasta
Wednesday, June 24, 6 -9 pm
Chef Bill will be teaching how to cook up new and fresh pasta dishes for the summer. The purchase of the ticket includes two glasses of wine, a two course meal and a cooking demo. Additional wine will be available for purchase. $65 wine club members* / $75 non members

Summer Grilling
Wednesday, July 22, 6 – 9 pm
Chef Bill will be giving tips on how to spice up your grilling for the summer. The purchase of the ticket includes two glasses of wine, a two course meal and a cooking demo. Additional wine will be available for purchase. $65 wine club members* / $75 non members

Sangria & Ceviche
Wednesday, August 19, 6 – 9 pm
Add a taste of Spain to your summer with Chef Bill as he gives a lesson in sangria and ceviche. The purchase of the ticket includes two glasses of wine, a two course meal and a cooking demo. Additional wine will be available for purchase. $65 wine club members* / $75 non members

Clam Bake
Wednesday, September 16, 6 – 9 pm
Prepare for the cooler fall weather with a fiery clam bake lesson from Chef Bill. The purchase of the ticket includes two glasses of wine, a cooking demo and the taste of your creation.  Additional wine will be available for purchase. $65 wine club members* / $75 non members

Private Cooking Classes
Did you know that we also offer cooking classes for private parties? Contact Hannah (hannah@pippinhillfarm.com) to learn more about hosting a private cooking class for 8-16 guests with Executive Chef Bill Scatena.

*Want to join our Wine Club? Click here to sign up. Already a member? Check your latest Wine Club e-newsletter for the discount code.

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Vineyard-to-Table Dinner at Pippin Hill

UPDATE: THIS EVENT IS SOLD OUT AS OF 5/27/2015
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The first annual Jefferson’s Virginia Summer Festival officially kicks off today, and we couldn’t be more thrilled for our Vineyard-to-Table dinner next Thursday, May 28 in celebration of the Jefferson Heritage Trail and our culinary heritage.

We are excited to announce that Virginia Distillery will be joining us for a cocktail demo featuring a beautiful malt whisky from the Highlands of Scotland finished in Virginia port-stye wine casks. VA Distillery is the newest member of the Jefferson Heritage Trail, and the distillery will be open to the public later this summer. Keeping with the local theme, they’ll be mixing up cocktails using fresh mint and herbs cut straight from our gardens.

Our evening will begin with three outdoor activities on the Veranda, Lawn and Chef’s Garden. Caroline Rust, our new Director of Operations, will lead a tour of our Chef’s Garden. Caroline has a strong passion for the culinary arts (she graduated from Johnson & Wales University), the slow food movement, and sustainability (she comes to us from James Madison University where she directed their sustainability program)! Our Executive Chef Bill Scatena will lead a cooking demo (and tasting, too!) featuring freshly picked herbs from our Chef’s Garden. Dan Fitzhenry, the VA Distillery Director of Operations, will shake things up with a cocktail demo on the Veranda.

Following the tour and demos, we will all join together in the Tasting Room for our three-course dinner prepared by Chef Scatena. Our Winemaker Ben Jordan will provide tasting notes for the Pippin Hill wines.

Here’s a quick breakdown of the evening’s schedule!

6 – 6:30 pm: Welcome cocktails + canapés on the Veranda
6:30 – 7:30 pm: Garden Tour, Cocktail Demo, and Cooking Demo
7:30 – 9 pm: Dinner in the Tasting Room

We have just a few more tickets available. If you are interested in purchasing tickets, please visit our ticketing page. It’s going to be such a fabulous evening!

Please note that this is a ticketed event. All attendees must purchase ticket in advance. Onsite ticket sales will not be available.

Photo Credit: Emily Sacco

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Meet the Team: Laura Matheny

Pippin Hill Laura Matheny

What’s your role at Pippin Hill?
I am the Senior Server at Pippin Hill.  I have had the pleasure of leading our talented tasting room staff since I joined the team in 2012. I have a variety of daily jobs around Pippin to ensure the tasting room runs smoothly for our guests and staff. Serving items from our unique menu, allowing guests to experience our variety of wines through tastings and setting an example of impeccable customer service are key to fulfilling my job as Senior Server.

Laura Matheny Pippin Hill

How did you make your way into the hospitality industry?
Being that both of my parents are incredible chef’s that trained at The Culinary Institute of America, the food and hospitality industry came naturally to me from a young age. One of my fondest memories as a child was waking up on the weekends to make fresh homemade popovers with my dad. My mom and I also love making homemade hollandaise sauce to top the best Eggs Benedict in town! They are always educating and challenging me which really cultured me as a young adult and into my career at Pippin today.

Laura Matheny Server Pippin Hill

What is your favorite food and wine pairing at Pippin Hill?
My favorite pairing that we have ever had at Pippin Hill is the Soft Shell Crab BLT with a glass of the Viognier. My favorite on our current menu is the savory Grilled Snapper paired with with our crisp Chardonnay. The Grilled Carolina Snapper is served with charred broccoli, Spanish almonds, marinated cucumbers, and crème fraîche. The combination of all these ingredients make for a seriously mouth-watering dish. I love to pair it with the slightly-oaked Chardonnay since the dryness allows for a mild wine pairing. This is definitely the combination to try!

What’s your favorite part about working at Pippin Hill?
I have been at Pippin Hill for just over 2 years now. My husband and I have built a home right down the road from Pippin. Bu,t not only do I live down the road, I have found a job that suits me. As do most of our guests, I visited for a tasting and ended up staying the entire day. I knew from there that I loved everything about Pippin Hill, from the relaxed environment to the helpful and attentive staff.

laura matheny pippin hill

What do you enjoy during in your free time?
When I’m not at Pippin you can find me at home with my husband and two sweet pups, Sadie and Allie. I am also a Co-Owner and Makeup Artist at First Look Artistry, a unique beauty company providing hair and makeup services for a variety of clientele. I am grateful for all the opportunities I have been presented within these two industries.

Join us for Food & Wine Pairings at Pippin Hill Farm & Vineyards
www.pippinhillfarm.com | 434.202.8063

Tasting Room Photography by Andrea Hubbell
Family photography provided by Laura Matheny.

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Mother’s Day at Pippin Hill

Celebrate Mom this Mother’s Day at Pippin Hill! We are now accepting reservations for food + wine pairings at our Farm Table & Wine Bar on Sunday, May 10 between 10:30 am and 4 pm.  We are opening thirty minutes earlier than our regular schedule. All mothers joining us for food + wine pairings will receive a complimentary glass of our Summer Farm Rosé.

Mother's Day at Pippin Hill

Celebrating with a large party? Please be sure to read our group reservation guidelines:

– We are accepting limited reservations for seated Wine + Food Pairings. Book your reservation online via OpenTable. Unfortunately, we are not able to make reservations for wine tastings only.

– A limited  reservations for parties of 8+ are available between 11 am – 3  pm.

– Group reservations will fill at least two weeks ahead of time. For groups, contact us via email at reservations@pippinhillfarm.com or call (434) 202-8063.

– It’s very likely that we will reach our full occupancy and therefore will have to turn away non-reservation parties this weekend. In the event of being fully booked, we unfortunately will not be able to accommodate any groups without advance reservations.

For Reservation Holders on Mother’s Day
If your group has reservations, please note the following in addition to the above to ensure we are able to meet your needs:

– Your table is reserved for a 1.5 hour time slot beginning at the time of your confirmed reservation.

– We are unable to hold your reservation in the event of a late arrival, so please be on time to guarantee your table.  In the event of a late arrival, we will move your reservation to our preferred seating list.

-If we have reached capacity, please provide the name of your reservation to the attendant at the main entrance gate.

What are your Mother’s Day dinner plans? Our sister property Red Pump Kitchen on the Charlottesville Downtown Mall has a few reservations available for Sunday, May 10. Be sure to to try their Mother’s Day cocktail, the Para Fresca! Red Pump Kitchen is open for dinner Tuesday-Sunday from 5:30 – 10 pm. Call 434-202-6040 to make your Red Pump reservation or book online.

 

Join us for Food & Wine Pairings at Pippin Hill Farm & Vineyards
Book Your Reservation Online via OpenTable
www.pippinhillfarm.com | 434.202.8063

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