Our brunch menu celebrates the start of summer by featuring fresh berries and bubbles! Just in time for the peak of strawberry season, you will learn how to incorporate sweet berries into sweet & savory recipes using the strawberries from Pippin Hill’s on-site kitchen garden. During the hands-on demonstration, Chef Ian will discuss the best method to preserve fresh berries. Pair with a glass of bubbly and these recipes will be sure to keep you cool all summer long!
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 8:36 pm that night. Trust us, it’s not officially a Shenandoah Summer without a Blue Ridge sunset!
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.
Every Sunday from 1-4 PM, Pippin Hill welcomes local musicians to perform on the Veranda.
Spring into the summer season with a freshly picked bouquet from our gardens at Pippin Hill! On Tuesday, July 23rd, we’ll be hosting our third Cut Flower Workshop, bringing you in to get a behind-the-scenes look at our gardens, and sending you off with your very own bountiful bouquet!