Pippin Hill’s Kitchen Garden
What’s in season, fresh and local?
What’s available in Pippin Hill’s kitchen garden?
Every season, Chef Amalia Scatena wows our vineyard guests with a standout menu celebrating the bountiful produce local to Virginia, and even our own front yard. Embracing the flavors of the season, Chef Amalia knows how to make simple flavors shine. In the winter, it’s heartwarming stews and hearty pastas. In the summer, it’s verdant salads and fresh seafoods.
Let’s just say…
Guests come for the wine and stay for the food.
Don’t get us wrong, we rely heavily on the bounty from our farm partners. Artisan cheese from Caromont Farm, fresh herbs & veggies from Harvest Thyme Herbs and high-quality meats from The Rock Barn, just to name a few.
With a plethora of great farm vendors, we certainly are spoiled here in North Garden. So spoiled, just out front is a fabulous spread of summer vegetation in our own kitchen garden. Our garden hosts an array of herbs including parsley, chives, dill, french tarragon, basil and sage. But, it doesn’t stop there. Baby beets and even an assortment of tomatoes are making an appearance.
The Baby Garden Beet Salad is a seasonal favorite. Featuring beets directly from our garden, this salad is fresh, sweet and colorful. The humble beet has experienced a resurgence in popularity over the past few years, and, boy are we excited. This multifaceted root brings so much to the plate with bright colors from crimson gold to “beet red.”
Enhanced with side components of grilled Rockbarn mortadella, red wine pecorino, blackberries and peppercress — this is a must have summer salad.
Come check out the Pippin Hill kitchen garden and see what food has traveled from our kitchen garden onto your afternoon lunch plate!