UPCOMING EVENTS    VERITAS

  UPCOMING EVENTS     VERITAS

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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. This March, we invite you to enjoy the talents of Chef Rachael Harris of Staunton. View bio. Dine on a five-course chef’s prie-fix menu showcasing a variety of local-inspired dishes with a nod to her Appalachian roots with a contemporary twist. Wines from the Veritas library will be paired with Chef Harris' dishes to deliver a complete epicurean journey.

6:30 pm

SUPPER SERIES WITH
RACHAEL HARRIS

SUPPER SERIES WITH RACHAEL HARRIS

MARCH 15TH

FRIDAY

Price: $150, including wine pairings and service, taxes and fees not included.

Wine Club Members receive 20% off first two tickets purchased. U.S. Military Veterans receive 10% off their ticket. Email contact@veritaswines.com to book and receive discount.

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Throughout this series, we are partnering with Chefs from a variety of backgrounds and influences to deliver collaborative culinary experiences, elevating the winery experience. We invite you to enjoy the talents of Chef Jeff Potter. View bio. Dine on a six course chef’s tasting menu showcasing unique flavor combinations and inspirations. Wines from the Veritas library will be paired with Chef Potter’s dishes to deliver a complete epicurean journey.

6:30 pm

SUPPER SERIES ft. CHEF JEFF POTTER

MARCH 24TH

FRIDAY

Price: $225, including wine pairings. Wine Club Members receive 20% off first two tickets purchased.

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.  

RACHAEL HARRIS

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Pick up the pruning shears and head into the vineyard with Vineyard Manager Bill Tonkins to try your hand at the art of pruning vines. You will learn about the care and maintenance of the vines during this time of year, a vital part of bringing the wine you love from the vineyard to your glass. After all, wine is made in the vineyard!

After a short time in the vines, enjoy a hearty luncheon prepared by Chef Andy Shipman accompanied by a selection of our award-winning wines. 

The cost per person is $65.00 including lunch and wine. 

PRUNING WORKSHOP

SUNDAY

MARCH 24th

10:00 am - 2:00 pm

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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.  For our April supper, we welcome John Sleasman of The Bar at Willett. View Bio. His diverse culinary background, and his ability to seamlessly blend genres create unforgettable dishes. Step into the Willett Bar at Veritas as Chef Sleasman transforms the Veritas dining experience into an intimate extension of Kentucky's whiskey scene. 

6:30 pm

SUPPER SERIES WITH WILLETT'S JOHN SLEASMAN

April 19th

FRIDAY

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.

MENU COMING SOON

LEARN MORE & PURCHASE TICKETS

Throughout this series, we are partnering with Chefs from a variety of backgrounds and influences to deliver collaborative culinary experiences, elevating the winery experience. We invite you to enjoy the talents of Chef Jeff Potter. View bio. Dine on a six course chef’s tasting menu showcasing unique flavor combinations and inspirations. Wines from the Veritas library will be paired with Chef Potter’s dishes to deliver a complete epicurean journey.

6:30 pm

SUPPER SERIES ft. CHEF JEFF POTTER

MARCH 24TH

FRIDAY

Price: $225, including wine pairings. Wine Club Members receive 20% off 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.   

John Sleasman

The Gala of All Galas, our 25th Year Anniversary! We are celebrating in true Veritas style with a black tie Gala that only comes after a quarter of a century of crafting exceptional wines and unforgettable memories. To celebrate this outstanding milestone on April 27th, we are holding a gala dinner with the finest of fine wines and our chef’s best four-course meal, all wrapped up in a wonderful dance party with music from DJ Ran Henry.  The gala is open to the public - Wine Club Members will receive a 20% discount on the first two tickets, automatically applied at checkout.

We look forward to celebrating this milestone with you. Your presence will make this evening truly special.

VERITAS 25TH ANNIVERSARY GALA

SATURDAY

April 27th

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7:00 pm - 11:00 pm

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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.

6:30 pm

SUPPER SERIES WITH
RANDI BRADY

SUPPER SERIES WITH RANDI BRADY

May 10th

FRIDAY

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.

MENU COMING SOON

LEARN MORE & PURCHASE TICKETS

Throughout this series, we are partnering with Chefs from a variety of backgrounds and influences to deliver collaborative culinary experiences, elevating the winery experience. We invite you to enjoy the talents of Chef Jeff Potter. View bio. Dine on a six course chef’s tasting menu showcasing unique flavor combinations and inspirations. Wines from the Veritas library will be paired with Chef Potter’s dishes to deliver a complete epicurean journey.

6:30 pm

SUPPER SERIES ft. CHEF JEFF POTTER

MARCH 24TH

FRIDAY

Price: $225, including wine pairings. Wine Club Members receive 20% off 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.

RANDI BRADY

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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. In June we will be joined by Sarah Rennie of Scottsville's Two Fire Table. A Southern Appalachian native, Chef Rennie began her love of cooking with fire in Asheville, North Carolina.  View Bio. Guests can expect her to use many local and seasonal ingredients to create a memorable experience by the fire.

A portion of the ticket sales will be donated to the Local Food Hub in Charlottesville.

6:30 pm

SUPPER SERIES WITH
SARAH RENNIE

SUPPER SERIES WITH SARAH RENNIE

JUNE 21ST

FRIDAY

Price: $150, including wine pairings and service, taxes and fees not included.

Wine Club Members receive 20% off first two tickets purchased.

MENU COMING SOON

LEARN MORE & PURCHASE TICKETS

Throughout this series, we are partnering with Chefs from a variety of backgrounds and influences to deliver collaborative culinary experiences, elevating the winery experience. We invite you to enjoy the talents of Chef Jeff Potter. View bio. Dine on a six course chef’s tasting menu showcasing unique flavor combinations and inspirations. Wines from the Veritas library will be paired with Chef Potter’s dishes to deliver a complete epicurean journey.

6:30 pm

SUPPER SERIES ft. CHEF JEFF POTTER

MARCH 24TH

FRIDAY

Price: $225, including wine pairings. 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. 

SARAH RENNIE

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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. From our very own Veritas kitchen, and classically trained in French Technique, Chef Bean introduces "La Maison Veritas" this July. View Bio.  Prepare to be transported to a sidewalk in Paris, with a French brasserie experience with family-style classics served on the winery bricks, weather permitting. In the case of rain, the dinner will be held indoors.

6:30 pm

SUPPER SERIES WITH
ADAM BEAN

SUPPER SERIES WITH ADAM BEAN

JULY 19TH

FRIDAY

MENU COMING SOON

Price: $125, including wine pairings and service, taxes and fees not included.

Wine Club Members receive 20% off first two tickets purchased.

LEARN MORE & PURCHASE TICKETS

Throughout this series, we are partnering with Chefs from a variety of backgrounds and influences to deliver collaborative culinary experiences, elevating the winery experience. We invite you to enjoy the talents of Chef Jeff Potter. View bio. Dine on a six course chef’s tasting menu showcasing unique flavor combinations and inspirations. Wines from the Veritas library will be paired with Chef Potter’s dishes to deliver a complete epicurean journey.

6:30 pm

SUPPER SERIES ft. CHEF JEFF POTTER

MARCH 24TH

FRIDAY

Price: $225, including wine pairings. 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.  

ADAM BEAN

Mark your calendars for the one and only Starry Nights of the 2024 season, an all day-long event with your favorite bands from over the years.  Additional details and ticket information will be forthcoming.

STARRY NIGHTS 

SATURDAY

AUGUST 10TH

CHECK BACK SOON

11:00 am to 11:00 pm

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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. Back for the second year in row—as an outdoorsman—Chef Bourgeois' food draws directly from the traditions of Southern cuisine and Louisiana cooking. View bio. Experience Cajun flair and an outdoor epicurean journey like never before.

6:30 pm

SUPPER SERIES WITH
JEAN-PAUL BOURGEOIS

SUPPER SERIES WITH JEAN-PAUL BOURGEOIS

AUGUST 16TH

FRIDAY

Price: $175, including wine pairings and service, taxes and fees not included.

Wine Club Members receive 20% off first two tickets purchased.

MENU COMING SOON

LEARN MORE & PURCHASE TICKETS

Throughout this series, we are partnering with Chefs from a variety of backgrounds and influences to deliver collaborative culinary experiences, elevating the winery experience. We invite you to enjoy the talents of Chef Jeff Potter. View bio. Dine on a six course chef’s tasting menu showcasing unique flavor combinations and inspirations. Wines from the Veritas library will be paired with Chef Potter’s dishes to deliver a complete epicurean journey.

6:30 pm

SUPPER SERIES ft. CHEF JEFF POTTER

MARCH 24TH

FRIDAY

Price: $225, including wine pairings. Wine Club Members receive 20% off first two tickets purchased.

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.

JEAN-PAUL BOURGEOIS

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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. Veritas is happy to welcome to the series, our first international chef! Coming all the way from Antler Kitchen Bar in Toronto, Canada,  Chef Hunter is bringing his love for adventuring in the wild to his culinary dishes. View bio

6:30 pm

SUPPER SERIES WITH
MICHAEL HUNTER

SUPPER SERIES WITH MICHAEL HUNTER

SEPTEMBER 13TH

FRIDAY

Price: $175, including wine pairings and service, taxes and fees not included.

Wine Club Members receive 20% off first two tickets purchased.

MENU COMING SOON

LEARN MORE & PURCHASE TICKETS

Throughout this series, we are partnering with Chefs from a variety of backgrounds and influences to deliver collaborative culinary experiences, elevating the winery experience. We invite you to enjoy the talents of Chef Jeff Potter. View bio. Dine on a six course chef’s tasting menu showcasing unique flavor combinations and inspirations. Wines from the Veritas library will be paired with Chef Potter’s dishes to deliver a complete epicurean journey.

6:30 pm

SUPPER SERIES ft. CHEF JEFF POTTER

MARCH 24TH

FRIDAY

Price: $225, including wine pairings. Wine Club Members receive 20% off first two tickets purchased.

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.

AKA THE HUNTER CHEF

MICHAEL HUNTER

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. Celebrate the harvest at Veritas! Native to Virginia and raised in the Shenandoah Valley, Chef Shipman has studied under the likes of Joy Crump, "Top Chef" Contestant, and enjoys bringing New American dishes with a heavy nouvelle influence to the table. View bio. As Veritas Executive Chef, he's closing out the season with all that you love about Veritas food and wine as we celebrate the 2024 harvest and the future vintages to come from it. 

Price: $125, including wine pairings and service, taxes and fees not included.
Wine Club Members receive 20% off first two tickets purchased.

6:30 pm 

SUPPER SERIES AND HARVEST CELEBRATION WITH
ANDY SHIPMAN

SUPPER SERIES AND HARVEST CELEBRATION WITH ANDY SHIPMAN

OCTOBER 18th

FRIDAY 

PURCHASE TICKETS

MENU COMING SOON

LEARN MORE & PURCHASE TICKETS

Throughout this series, we are partnering with Chefs from a variety of backgrounds and influences to deliver collaborative culinary experiences, elevating the winery experience. We invite you to enjoy the talents of Chef Jeff Potter. View bio. Dine on a six course chef’s tasting menu showcasing unique flavor combinations and inspirations. Wines from the Veritas library will be paired with Chef Potter’s dishes to deliver a complete epicurean journey.

6:30 pm

SUPPER SERIES ft. CHEF JEFF POTTER

MARCH 24TH

FRIDAY

Price: $225, including wine pairings. Wine Club Members receive 20% off first two tickets purchased.

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. 

ANDY SHIPMAN

@VERITASWINERY

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