TOO MANY COOKS | Tasting Menu - Archived

  • October 13, 2024

  • Sumac

    3863 Sperryville Pike
    Sperryville, Virginia 22740
Ticket Price $106.45 This event is now over
Description

On Sunday, October 13th, Sumac will host five celebrated chefs for one special day of service. Join us for this collaborative food event, TOO MANY COOKS. This ticket is for a ten-course seasonal and omnivore’s tasting menu imagined by our guest chefs and prepared and served at Sumac. 

Guest Chefs: Alex Braden (Nothing Sacred, St Louis, MO) | Matt Brusca (Alewife, Richmond, VA) |  Leah Branch (The Roosevelt, Richmond VA) | Hans Doxzen (Quarterhorse, Richmond, VA) | Harrison Dickow (Ellē, Washington DC)

Tickets are for food only. All alcohol purchases are made separately from Pen Druid. Pairing suggestions available with the brewers inside! Accommodations are casual, self-seating inside the Pen Druid Taproom or outside with scenic views overlooking the Blue Ridge Mountains. 

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Transfers, Cancellations & Rescheduling: A no-show fee of 50% will be charged to parties who cancel less than 48 hours before their reservation. If you need to modify your reservation time, you may do so (availability permitting) via the link in your confirmation email up to 24 hours in advance. This special event is one-day only, however, if you need to reschedule you may contact our team for assistance.

Date & Time

Oct 13, 2024 12:00 PM-5:30 PM

Venue Details

Sumac

3863 Sperryville Pike
Sperryville, Virginia 22740 Sumac
Sumac VA

Sumac hones the traditions of the farmer’s table as an inspiration for our culinary direction. Inspired by a truly seasonal approach to cooking and preservation of fresh ingredients, Chef Dan Gleason's elevated cooking experience and an exploration of wood fired cooking techniques, the menu offers a taste unique to the region. Sumac strives to source 100% of all proteins, vegetables, dairy, and grains from within 150 miles. Located on a 27-acre farm in the foothills of the Blue Ridge Mountains, guests will experience a taste unique to the region from our one of a kind kitchen parked at Pen Druid Brewing and tap room. The menu changes weekly to offer you a creative take on fine fresh flavors. 


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