The Pippin Hill Cooking School Commences: 2015 Winter Schedule

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Each new year is the start of a grand adventure!

This year, we invite you to join us at the Pippin Hill Cooking School and embark on a truly extraordinary Food & Wine experience that will change the way you cook.

Join Sous Chef, Allie Redshaw and savor field fresh flavors and one on one interactions with our team of culinary talent.

Our seasonal schedule for winter 2015 is as follows:

Wednesday, January 28th – Slow-cooked Southern Fare
Wednesday, February 18th – Winter Soups & Stews
Wednesday, March 11th – Surf ‘N Turf
Wednesday, March 25th – Ancient Grains 

Our all-inclusive package is $75 per person, with a special rate of $65 per person for our valued wine club members. The price includes two glasses of wine. Wine bottles also available for purchase. Classes begin at 6 PM and typically last 2.5 hours.

Space is limited. Email Meg at meg@pippinhillfarm.com to reserve your spot today!

Photo Credit: Jen Fariello Photography

Topics: Charlottesville, Charlottesville Activities, Charlottesville Cooking, Charlottesville Cooking Classes, Charlottesville Virginia, cooking classes, cuisine, culinary, Cville, On the Hill, Our Food, Things to Do, Virginia | Tagged , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Wedding Wednesday – Winter Wedding Bouquets

When the weather outside is frightful, let these wedding bouquets brighten up your day! From seasonal hues to classic creams, we’ve rounded up some of our favorite wintry arrangements from featured winter weddings here at Pippin Hill. Enjoy!

Defy normalcy and let your bouquet overflow with rich fall colors and lush greenery for a fresh approach to the classic winter bouquet. We can’t get enough of this arrangement that is the ultimate in whimsical forest flare.

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Who doesn’t admire the natural tones of winter? Frost sage-blues and creams with sweet accents of greenery are simple and sophisticated.

Elisa B Winter Florals

Offer a nod to the winter season with frosty cool hues and a touch of blue in your bouquet. We love hints of lavender hydrangea and unopened buds to signal the forthcoming of spring. Soft white roses add volume and substance to the arrangement while maintaining a level of cherished classic tradition.

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Lamb’s ear leaves invite delicate cool tones and a comforting, soft texture to your florals. Consider creating combinations of roses and whispers of blush peonies for the ultimate ethereal winter bouquet!

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Winter doesn’t have to be all about delicate, soft arrangements. Dial up the drama with accents of rich, vibrant color while still incorporating natural hues of winter. Accents of red holly or winterberry especially brighten florals up. Neutralize brighter, richer colors by mixing cream tones into the bunch to break up  deeper hues.

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Photo 1 – Photographer: Corbin Gurkin, Creative Direction: Kate Holt with Flowerwild, Host: Easton Events
Photo 2 – Photographer: Elisa Bricker Photography, Florist: Beehive Events
Photo 3 – Photographer: Elisa Bricker Photography, Florist: Nature Composed
Photo 4 – Photographer: Cade Bowman Photography, Florist: Southern Blooms by Pat’s Floral Design
Photo 5 – Photographer: Jen Fariello, Florist: Southern Blooms by Pat’s Floral Design

Topics: Charlottesville, Charlottesville Virginia, On the Hill, Virginia Venue, Wedding venue, Wedding Wednesday, Winery & Vineyard Weddings | Tagged , , , , , , , , , , , , , , | Leave a comment

Meet Pippin Hill’s Executive Chef, Bill Scatena!

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Introducing Pippin Hill’s Executive Chef, Bill Scatena 

Thinking the Scatena name sounds familiar? You’d be right! Bill is the brother of our former chef, Amalia Scatena, who recently ventured to Charleston to helm the culinary team at our sister property, Cannon Green.

Though we’re sad to bid adieu to Amalia, we’re excited to welcome Bill, who served as Sous Chef alongside his sister for three years and now leads our culinary team as the Executive Chef.

An Early Respect

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Scatena first developed a love for food when he was a teenager. His parents were avid travelers with a fondness for culinary experiences. Pictured above, Bill shoots an oyster with his mom at the Farmer’s Market Ferry Building in San Francisco.

“At a young age, Amalia and I had the fortunate opportunity to experience  food – its flavors, textures, smells, and even its background. It was the experience of various food cultures that helped evolve an internal passion and appreciation for food.” Chef Scatena shared.

While most teens yearn for fast food hamburgers and french fries, Bill craved flank steaks prepared at home.

“I quickly developed a desire for more than potato chips and soda. Watching my parents combine simple ingredients to create big flavors was fascinating. From this, I developed a genuine respect for food, especially when it was given a little love.”

The Art of Food

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Surprisingly, Scatena didn’t always have plans to become a Chef. Bill was enrolled in art school in Colorado where he balanced classwork with a part time job at a local pizza parlor.

“The job was primarily entry level, cutting veggies and prepping ingredients. One night, I filled in for our pizza master, and it was that night that sparked my curiosity in the culinary world. Before I knew it, I was making the sauce and dough, and dishing pizza’s in the oven.” 

After a stint at the pizza parlor, Bill moved back to Charlottesville to pursue the culinary arts. At that time, Amalia was Chef de Cuisine at Keswick Hall. With a little help from his sister, Bill landed a position in the kitchen and quickly worked his way up to Lead Line Cook.

In his time at Keswick, Scatena’s interest in food began eclipsing that of art school. He credits his art background as a major influence on the plates he creates.

“From the organization and perception to the colors and textures – each plate is uniquely assembled to be pleasing not only to the palette, but to the naked eye. Food is art, and for me – that is infusing sweet and salty, smooth and crunchy, dark and bright into one plate that just comes together and makes sense.” Chef Scatena says.

Food Philosophy

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At Pippin Hill, we champion a menu of fresh, locally sourced ingredients from our farm partners and even Pippin Hill’s own kitchen garden. Rather than visualizing a dish first and then procuring the ingredients, Bill takes inspiration from the ingredients readily available, and finds creative ways to use them.

He says, “Seasons are too short to feature everything on the menu all at once. We pick ingredients as influenced by the climate, and change our seasonal menu to reflect what’s local, what’s fresh.”

Merlot-reserve-pippin-hillThe Chef also appreciates a glass of wine with his meals. We agree with Bill that wine makes special occasions out of otherwise ordinary moments.

“There are certain occasions for wine to be enjoyed. I look forward to a prime ribeye paired with a nice, robust Northern Italian Wine or our Merlot Reserve. It’s all about setting the moment, and turning flavors into memories.”

When asked to give advice to those pursuing the culinary arts, Chef Scatena’s philosophy is simple: love food.

“Love food, and have a love for food. Have respect for food as you would for your mother or father, and treat them in the same breadth. It helps me channel my thoughts to create something that people really enjoy. If you put love into your food, people can taste that.”

Photo Credit: Image 1: Eric Kelley Photography, Image 3 & 5: Andrea Hubbell

Topics: Charlottesville, Charlottesville Cooking, Charlottesville Virginia, Chefs Corner, cuisine, culinary, Cville, On the Hill, Our Food, Our Kitchen, Virginia | Tagged , , , , , , , , , , , , , , , | Leave a comment

BRIDES Magazine Recognizes Pippin Hill as one of “The Best Venues in America” with the “Best Food in the South”

We are beyond thrilled that BRIDES Magazine has selected Pippin Hill Farm & Vineyards as
The Best Venues in America”
“Best Food in the South.”
We are so proud!

Pippin-hill-BRIDES

Approved by over 800 brides, the 2015 BRIDES Magazine February/March issue highlights “50 of the most unforgettable places to say ‘I do’ from coast to coast.” Pippin Hill is honored to be part of the list!

Touted as having the “Best Food in the South,” BRIDES magazine encourages readers to “Dig into some of the best local fare below the Mason-Dixon line in this boutique winery’s elegant on-site barn.”  Pippin Hill features seasonally-inspired à la carte dishes incorporating the freshest, most local ingredients to preserve the quality of the cuisine while enhancing the culinary experience for all of our guests.

We are proud of the company we keep: The Cloister at Sea Island, Blue Hill at Stone Barns and Calistoga Ranch just to name a few.

Pippin Hill Farm & Vineyards was designed by nationally lauded co-owner Lynn Easton of Easton Events. Through her seasoned expertise, Lynn has created an award-winning wedding venue that is Southern hospitality at its finest.

Learn more about our winery-wedding venue, and pick up your copy of BRIDES Magazine on newsstands today!

Topics: Charlottesville VA Wine, Charlottesville Virginia, Cville, Easton Events, food and wine pairing, On the Hill, Our Food, Virginia, Virginia Venue, Wedding Planners, Wedding venue, Winery & Vineyard Weddings, Winery Wedding | Tagged , , , , , , , , , , , , , | Leave a comment