On Sunday, November 10th, 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: Brandon Milhon Former Sumac Alumni, Wardensville, WV | Jamie Davis The Hackney, James Beard Nominee 2024, Washington, NC | Josh Williamson The Admiral and Sumac Alumni, Asheville, NC | Luis Miguel Lising Margot, Brooklyn, NY | Ryan Moser Aska, Brooklyn, NY
Tickets are for food only. All alcohol purchases are made separately from Pen Druid. Pairing suggestions available with the brewers inside the taproom! Accommodations are casual, self-seating inside the taproom or outside both with scenic views of 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.
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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