Pippin Hill Farm & Vineyards
5022 Plank Road
North Garden, Virginia
TASTING ROOM HOURS*
TUESDAY-FRIDAY, 11AM – 5PM
SATURDAY, 11AM – 4:30PM
SUNDAY, 11AM – 5PM
*Times are subject to change for Private Events. Please contact our Tasting Room team to inquire about hours for specific dates
*Please note that outside food is not allowed
We often reach capacity in our Tasting Room on Saturdays. If your schedule permits, we encourage you to come mid-week or Fridays/Sundays to minimize your wait time for food + wine pairings.
We host cocktail receptions and dinners for parties of 25 or more. Events take place in the Reserve Room or The Granary, and begin at 5:30pm. Please inquire about availability and pricing.
Private Event Director: 434-202-8063 or firstname.lastname@example.org
We'll get back to you within 2 business days
Sous Chef Tori Cosner demystifies the world of pastry. Learn tried and true methods and secrets behind Pippin Hill’s dessert menus. From baking 101 to decorating and plating, take your sweets to the next level. Following the class, enjoy a chef prepared dinner and 2 glasses of wine. Save room for dessert – you’re making that course!
Spend your Sunday afternoon relaxing at Pippin Hill Farm & Vineyards. Each Sunday, enjoy live music on our veranda from 2-5 pm. On Sunday, February 25, come listen to the musical stylings of singer-songwriter Tanya Manwill.
Join us on Sunday afternoons for live music on our veranda. This Sunday, enjoy music by Mark Whetzel, a local jazz guitarist.
Roll up your sleeves and get ready to toss some dough at our wood fired pizza cooking class led by executive chef Ian Rynecki. Learn how to make pizza dough and enjoy a glass of Pippin Hill wine while it cooks in our cozy wood fired oven. It’s the perfect way to warm up during these chilly Winter months! The class includes a hands-on demonstration, pizza, and two glasses of wine.
Elevate the every day with tips and tricks to turn your weeknight dinner into a culinary masterpiece. Learn to use ingredients already in your kitchen to take your standard dinner to the next level. We’ll get inspired by the fresh bounty of our early spring harvest in our Kitchen Garden to make our meal. The class includes a hands-on cooking demonstration, dinner and 2 glasses of wine!
We’re going against the grain in this class! Whether you have a gluten-sensitivity or are simply curious to explore new recipes and ways of cooking, Chef Ian will show you that, just because you’re only using gluten-free ingredients, doesn’t mean that taste is out of the picture. This class will highlight naturally gluten-free ingredients. Following the hands-on cooking demonstration, guests will enjoy a family-style, gluten-free dinner hosted by Chef Ian Rynecki.
The waters of the Chesapeake Bay are the nation’s largest and most biologically diverse estuary. In this class for sea-foodies, Chef Ian will share his favorite recipes and techniques for freshly-caught fish and shellfish from the Bay. Following the hands-on cooking demonstration, guests will enjoy a family-style, seafood dinner hosted by Chef Ian Rynecki.
This class is a celebration of the summer season. We’ll start the evening harvesting produce from our onsite Kitchen Garden for the evening’s menu. For the main course, Chef Ian will fire up the smoker for a gourmet grill-out. Following the hands-on cooking demonstration, guests will enjoy a family-style dinner hosted by Chef Ian Rynecki. And, stay for the sunset at exactly 8:38 pm that night. Trust us, it’s not officially a Shenandoah Summer without a Blue Ridge sunset!
In the case of inclement weather, class will be hosted indoors.
We all know the pleasure, and sometimes the necessity, of a lovely glass of wine after a particularly long day. So when it’s the longest day of the year, Pippin Hill rises to the occasion.
We invite you to join us to celebrate Summer Solstice at the crest of the Blue Ridge, where we’ll savor the extended sunset hour, and enjoy an elegant and relaxed evening on the Veranda, complete with a 4-course wine pairing.
Chef Ian Rynecki and his culinary team will be showcasing freshly harvested produce from our Kitchen Garden, and winemaker Michael Shaps will pair these with his selections and present each wine, beginning with a sparkling wine and canapé, and proceed on to our Veranda dinner. Music by DJ Derek Tobler will hit the right note for our summer kick-off celebration.
Wine dinner is rain or shine. In the event of inclement weather, the dinner will be hosted indoors at Pippin Hill. Attire is smart casual.
Chef Ian Rynecki shares his expert tips on how to create restaurant-quality sauces and dressings at home. Learn to finish your dishes by hand, from amuse to dessert. By the end of the night, you’ll be tossing all your bottles of Prego and Hidden Valley… and tossing fresh salads and pastas with homemade Pippin Hill vinaigrettes and sauces. Following the hands-on cooking demonstration, guests will enjoy a family-style dinner (with lots of sauces!) hosted by Chef Ian Rynecki.
Ceviche is a light and bright summer dish that won’t weigh you down in the heat. Chef Ian will teach you how to prepare this popular Latin American favorite. And, paired with sangria, it’s sure to be a festive and refreshing evening! You will learn how to make ceviche and two types of sangria – a citrus/white wine sangria and a stone-fruit/red wine sangria. Following the hands-on cooking demonstration, guests will enjoy a family-style dinner including a ceviche course and sangria toast hosted by Chef Ian Rynecki.
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