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Wine Dinner with Chef Ryan Ross

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Ryan Ross is a native of Warrenton, Virginia. She, along with her husband and daughter, have recently moved back to Fauqier county after living in Brooklyn, NY and  in Washington State.  Ryan has been in the realm of bespoke dining and food–centric events for the last 12 years. She grew up in her Mother’s organic healthfood store, The Natural Marketplace, in Warrenton, and attended the Natural Gourmet Institute of NYC, as well as the Institute for Integrative Nutrition. Ryan is also a certified Holistic Health Practitioner by the American Association of Drugless Practitioners. Health supportive, festive, organic, sustainable, foraged and local food is her world!  She is a recipe writer, product developer and has consulted for plant-based restaurants in Washington state, New York City, on Little Corn Island, Nicaragua, Munich, Germany and Paris, France and currently at the Red Fox Inn in Middelburg.  Now a published author, of the N0-Fuss Cookbook for Newlyweds, you can be sure to find more written works by Chef Ryan in the coming future.  Watch Chef Ryan Ross win an episode of CHOPPED, “Light makes Right” on the Food Network and catch her co-hosting the finale episode, as well as the Thanksgiving special of Joel Gamoran's first and second season of SCRAPS on the A&E network. You can join Ryan's cooking clubs by signing up with HOMEMADE ( and learn to cook over zoom from your own kitchen! Have your buddies join too, meet new friends and most importantly finding joy in the kitchen! Contact Ryan for any private chef and consulting needs as well at and follow her on instagram @thechefryanross


Hosted by our winemaker, Theo Smith, this six-course meal will be hosted outdoors at the winery

Date: August 21, 2021

Time: 7pm

The Menu


Welcome Drink

Blanc de Blanc

with passed Fleur de Chevre

savory petal and herb wrapped truffle


Blanc de Noir

Whipped Burrata and Grilled Peaches

blackberries, toasted pine nut, basil, mint, white balsamic reduction 

and prosciutto chip


Black Label Seyval Blanc

Smoked Trout and Potato Cake

celery, apple, grilled corn salad and sweet onion and chive creme fraiche


Petit Verdot

Toasted Hazelnut and Sausage Risotto

smoked gouda, green herbs, pink pepper and salted cream 


Black Label Meritage

Beef Tenderloin 

chimichurri, summer squash, cherry relish


Cuvee Blanc

Honey Pavlova

vanilla mango compote, passion fruit, 

bee pollen + turbinado sugar crumble


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