Rachael Harris, a U.S. Navy veteran, embarked on her culinary journey within the Navy and later honed her skills in the D.C. area for over a decade. Settling in the Shenandoah Valley, she discovered a profound connection to the food and terroir of her Appalachian roots. Rachael's culinary journey continues to fuel her passion for farm-to-table practices, community building, and sustainability.
Price: $200 per person, including wine pairings and service, taxes and fees not included.
Wine Club Members receive 20% off the first two tickets purchased.
As Executive Chef of The Bar at Willett, John Sleasman drives flavor creativity and leads the kitchen team. John brings a unique palate, diversity of experiences and a rare ability to marry genres of this distinctive culinary concept. If John were a whiskey he would be Old Bardstown Bottled in Bond, smooth, unassuming and brilliant. The Bar at Willett provides a private intimate setting intended to be an extension of the Willett family home. The space mimics John’s soothing demeanor, and the open kitchen allows his good vibes to spill into the dining space. His appreciation for the Willett brand is evident in his dish concepts, designed to pair perfectly with the whiskey.
A native of Jacksonville, Florida, John has experimented with local ingredients everywhere from the citrus state of Florida to Charleston to Big Sky country, Montana. Upon graduation from culinary school in Jacksonville, Florida, John worked as a pastry chef, until relocating to Charleston, S.C where he has served as Executive Sous Chef and was later promoted to Chef de Cuisine at an award winning Five Star Five Diamond concept.
John has taken to his Kentucky home traveling with a fishing pole and custom outfitted bow in his Jeep at all times. He often drops a line in one of the natural spring fed lakes on the Willett property. John claims his initial attraction to Willett was the family’s emphasis on approachability in their elegant whiskies. The menu he has designed for The Bar at Willett is an extension of that commitment to complexity and approachability.
As Executive Chef of The Bar at Willett, John Sleasman drives flavor creativity and leads the kitchen team. John brings a unique palate, diversity of experiences and a rare ability to marry genres of this distinctive culinary concept. If John were a whiskey he would be Old Bardstown Bottled in Bond, smooth, unassuming and brilliant. The Bar at Willett provides a private intimate setting intended to be an extension of the Willett family home. The space mimics John’s soothing demeanor, and the open kitchen allows his good vibes to spill into the dining space. His appreciation for the Willett brand is evident in his dish concepts, designed to pair perfectly with the whiskey.
A native of Jacksonville, Florida, John has experimented with local ingredients everywhere from the citrus state of Florida to Charleston to Big Sky country, Montana. Upon graduation from culinary school in Jacksonville, Florida, John worked as a pastry chef, until relocating to Charleston, S.C where he has served as Executive Sous Chef and was later promoted to Chef de Cuisine at an award winning Five Star Five Diamond concept.
John has taken to his Kentucky home traveling with a fishing pole and custom outfitted bow in his Jeep at all times. He often drops a line in one of the natural spring fed lakes on the Willett property. John claims his initial attraction to Willett was the family’s emphasis on approachability in their elegant whiskies. The menu he has designed for The Bar at Willett is an extension of that commitment to complexity and approachability.
Price: Based on individual event, please see links below for more information.
As Executive Chef of The Bar at Willett, John Sleasman drives flavor creativity and leads the kitchen team. John brings a unique palate, diversity of experiences and a rare ability to marry genres of this distinctive culinary concept. If John were a whiskey he would be Old Bardstown Bottled in Bond, smooth, unassuming and brilliant. The Bar at Willett provides a private intimate setting intended to be an extension of the Willett family home. The space mimics John’s soothing demeanor, and the open kitchen allows his good vibes to spill into the dining space. His appreciation for the Willett brand is evident in his dish concepts, designed to pair perfectly with the whiskey.
A native of Jacksonville, Florida, John has experimented with local ingredients everywhere from the citrus state of Florida to Charleston to Big Sky country, Montana. Upon graduation from culinary school in Jacksonville, Florida, John worked as a pastry chef, until relocating to Charleston, S.C where he has served as Executive Sous Chef and was later promoted to Chef de Cuisine at an award winning Five Star Five Diamond concept.
John has taken to his Kentucky home traveling with a fishing pole and custom outfitted bow in his Jeep at all times. He often drops a line in one of the natural spring fed lakes on the Willett property. John claims his initial attraction to Willett was the family’s emphasis on approachability in their elegant whiskies. The menu he has designed for The Bar at Willett is an extension of that commitment to complexity and approachability.
As Executive Chef of The Bar at Willett, John Sleasman drives flavor creativity and leads the kitchen team. John brings a unique palate, diversity of experiences and a rare ability to marry genres of this distinctive culinary concept. If John were a whiskey he would be Old Bardstown Bottled in Bond, smooth, unassuming and brilliant. The Bar at Willett provides a private intimate setting intended to be an extension of the Willett family home. The space mimics John’s soothing demeanor, and the open kitchen allows his good vibes to spill into the dining space. His appreciation for the Willett brand is evident in his dish concepts, designed to pair perfectly with the whiskey.
A native of Jacksonville, Florida, John has experimented with local ingredients everywhere from the citrus state of Florida to Charleston to Big Sky country, Montana. Upon graduation from culinary school in Jacksonville, Florida, John worked as a pastry chef, until relocating to Charleston, S.C where he has served as Executive Sous Chef and was later promoted to Chef de Cuisine at an award winning Five Star Five Diamond concept.
John has taken to his Kentucky home traveling with a fishing pole and custom outfitted bow in his Jeep at all times. He often drops a line in one of the natural spring fed lakes on the Willett property. John claims his initial attraction to Willett was the family’s emphasis on approachability in their elegant whiskies. The menu he has designed for The Bar at Willett is an extension of that commitment to complexity and approachability.
Throughout this series, we are partnering with chefs and creatives from a variety of backgrounds and influences to showcase their unique culinary and beverage achievements. On Friday, May 10th, we will be welcoming Randi Brady of Diversified Vines to lead us in the experience of a lifetime: Where Rhyme Meets Wine. View Bio. With Hip-Hop pulsing through her veins at an early age, Randi's journey is one of cultural fusion and personal passion. Come prepared to celebrate diversity, creativity, and the artistry that both Virginia wine and Hip-Hop bring to the table!
After the supper, we invite you to the dance floor as a DJ plays East-Coast and Southern Hip-Hop Classics.
Price: $125 per person, including wine pairings and service, taxes and fees not included.
Wine Club Members receive 20% off the first two tickets purchased.
Randi's journey is one of cultural fusion and personal passion. Raised in the vibrant streets of Harlem and steeped in the warmth of East Point, GA’s southern charm, she carries within her a tapestry of experiences that shape her unique perspective. With Hip-Hop pulsing through her veins at an early age , Randi found solace and inspiration that resonated deeply with her soul. Its poetry, storytelling, and raw energy became the soundtrack of her life, infusing her with a sense of creativity and expression that would later define her endeavors. It was in this dynamic environment that Randi discovered another world waiting to be explored: the world of wine. Captivated by its complexities, from the myriad of flavors to the rich history ingrained in each bottle, she embarked on a journey of discovery, earning her WSET certification along the way.
Price: $150, including wine pairings and service, taxes and fees not included.
Wine Club Members receive 20% off first two tickets purchased.
A Southern Appalachian native, Sarah Rennie began her love of cooking with fire in a wood-fired bakery in Asheville, NC. It was there that she learned the importance of seasonal cooking and supporting local farms. After working for many great chefs in the area, she moved to Richmond, VA to manage three time James Beard nominated, Sub Rosa Bakery. Additionally in an effort to enrich her knowledge and skills, Sarah spent time traveling in the American West and in South America to study foods and cultures that surround open fire cooking. Sarah created Two Fire Table in 2019 so she could better share her love of over the fire cooking with guests who may be looking for something a bit more out of the ordinary. She strives to use as many local and seasonal ingredients as possible to create memorable experiences by the fire.
Price: $125, including wine pairings and service, taxes and fees not included.
Wine Club Members receive 20% off first two tickets purchased.
Classically trained in French technique from the Culinary Institute of America in Hyde Park, New York. Adams background is entirely in fine dining with several restaurant openings under his belt. With experience at Market St in Rhinebeck New York, Restaurant August in New Orleans Louisiana, and the Frasca Group in Denver Colorado. Joining as our Sous Chef in 2020, Adam's background is entirely in fine dining in New York, New Orleans, Denver and now Afton, Virginia. Fans of Veritas wines can expect many to be used in his dishes. Adam met his wife, a Lynchburg native, while working in New Orleans. They made the move to Virginia in 2020, restored an old home from the 1800s, and have a beautiful baby girl.
As a young boy, Jean-Paul recalls his earliest, fondest, and most lasting memories centered on food. Whether it was his dad competing in a community cooking contest, his mom preparing family meals every evening, or his PaPaw eating biscuits and mayhaw jelly with him when they visited during the holidays. His career in the kitchen began a long time ago, boiling crawfish, crabs and shrimp at a local seafood shack in Thibodaux, Louisiana. Jean-Paul continued to work in kitchens and catering venues throughout college while attending The Chef John Folse Culinary Institute at Nicholls State University. Throughout his career, he has worked in France, California, Atlanta, St. Thomas USVI, and New York, with every one of those places influencing the food that he cooks each and every day. His roots are in the South, but his goal is to tell the story of Southern food through its foodways here in New York, and beyond.
As a young boy, Jean-Paul recalls his earliest, fondest, and most lasting memories centered on food. Whether it was his dad competing in a community cooking contest, his mom preparing family meals every evening, or his PaPaw eating biscuits and mayhaw jelly with him when they visited during the holidays. His career in the kitchen began a long time ago, boiling crawfish, crabs and shrimp at a local seafood shack in Thibodaux, Louisiana. Jean-Paul continued to work in kitchens and catering venues throughout college while attending The Chef John Folse Culinary Institute at Nicholls State University. Throughout his career, he has worked in France, California, Atlanta, St. Thomas USVI, and New York, with every one of those places influencing the food that he cooks each and every day. His roots are in the South, but his goal is to tell the story of Southern food through its foodways here in New York, and beyond.
Hunter by name and trade, Michael is an outdoorsman, forager, hunter, professional chef and cookbook author with close to three decades of expertise in a professional kitchen. Born and raised on a horse farm in southern Ontario Canada, Hunter’s dream was to own a restaurant that would combine his love for food with a passion and respect for local and wild ingredients. Michael has used his experience in the outdoors to explore his culinary creativity, becoming chef and co-owner of Antler Kitchen and Bar in Toronto, Canada in 2015. Antler is strongly rooted in regional food culture - pure, fresh and seasonal. It embodies local flavor and spirit, offering contemporary dishes with an emphasis on game meat, sustainably caught wild fish, and wild foraged vegetables and fruit along with locally farmed ingredients that are always raised with passion and care. Antler has received countless accolades in all of the local and national magazines, newspapers, and more recently the internationally acclaimed Michelin Guide. Michael has appeared on the Joe Rogan podcast as well as the Meat Eater Podcast and has cooked at culinary festivals around the world including the United States, United Arab Emirates, Australia, Russia, Saudi Arabia and Brazil.
Hunter by name and trade, Michael is an outdoorsman, forager, hunter, professional chef and cookbook author with close to three decades of expertise in a professional kitchen. Born and raised on a horse farm in southern Ontario Canada, Hunter’s dream was to own a restaurant that would combine his love for food with a passion and respect for local and wild ingredients. Michael has used his experience in the outdoors to explore his culinary creativity, becoming chef and co-owner of Antler Kitchen and Bar in Toronto, Canada in 2015. Antler is strongly rooted in regional food culture - pure, fresh and seasonal. It embodies local flavor and spirit, offering contemporary dishes with an emphasis on game meat, sustainably caught wild fish, and wild foraged vegetables and fruit along with locally farmed ingredients that are always raised with passion and care. Antler has received countless accolades in all of the local and national magazines, newspapers, and more recently the internationally acclaimed Michelin Guide. Michael has appeared on the Joe Rogan podcast as well as the Meat Eater Podcast and has cooked at culinary festivals around the world including the United States, United Arab Emirates, Australia, Russia, Saudi Arabia and Brazil.
6:30 pm
Chef Andy was born in Virginia and raised in the Shenandoah Valley, where he lives with his wife and three sons. While studying at the University of Mary Washington in Fredericksburg, he worked for Top Chef contestant Joy Crump at her restaurant FOODE. In 2010, he first joined Veritas as Sous Chef. Three years later, he went down the road and took up the mantle of Sous Chef at the Farmhouse at Veritas. He served as the Chef at the Farmhouse from 2014-2020. When he isn't busy in the kitchen, he enjoys spending time with his family, books, and open-wheel racing.