2021 Colonial Williamsburg Garden Symposium – Virtual

 I have a few things already on my calendar for this weekend, but this symposium has a flexible structure, releasing new talks each day to watch on your schedule. 
From the website:
In recognition of Earth Day on April 22, we invite you to join us from your home or garden, as we examine garden designs, gardening practices, and plant choices that embrace nature yet beautify the landscape. Guest speakers and Colonial Williamsburg horticultural staff will share some of their best practices for creating gardens that are sustainable and earth-friendly. While we may not be able to gather in a large group to enjoy this conference together, each conference registrant will receive a multi-day ticket voucher to redeem for a future visit to enjoy our historic and iconic gardens at a time most convenient to you!

After a year where many dove headlong into the art of gardening—many perhaps for the first time—now seems perfect to address the relationship between gardeners and the environments in which they practice their skills. Keynote Speaker, national gardening television host, Joe Lamp’l, will provide practical information to help us all become better, smarter gardeners. Professor and researcher, Doug Tallamy, will share how we are nature’s best hope for biodiversity, and David Mizejewski, spokesperson for the National Wildlife Federation, will share a whole new perspective on gardening.

 Award winning authors Anne Spafford and Nancy Lawson will discuss creating successful gardens for pollinators and other wildlife.  Our esteemed roster of speakers is rounded out by local garden experts and talented members of Colonial Williamsburg’s landscape and foodways staff, eager to share their horticultural knowledge and skills with you in presentations, demonstrations, and panel discussions. We hope you will join us virtually for the 74th Annual Garden Symposium, April 22-25, 2021 as we Celebrate Planet Earth by Giving Back with Our Gardens.

Register by April 1, 2021

Farmhouse Cooking Class: Finding Joy in a Virginia Kitchen

Virtual Event

A can’t-miss opportunity to virtually cook with innovative chefs and former Top Chef contestants Joy Crump and Stacy Cogswell

When long-time Monticello friend and Heritage Harvest Festival Ambassador Joy Crump joined season 12 of the popular cooking competition show, Top Chef, she expected to meet talented chefs from around the country.

She didn’t imagine that her co-competitor, Stacy Cogswell, would join the culinary crew in her Fredericksburg, Virginia restaurant eight years later. During their time together on the show, Crump and Cogswell quickly found common culinary ground: a shared belief in food’s ability to jumpstart important conversations.

Today, along with Crump’s business partner Beth Black, she and Cogswell serve innovative fare made with the best local ingredients at their FOODE + Mercantile establishment. Crump is clear about her restaurant’s mission: “to cook the kinds of foods that make up the threads of our best memories.”

Don’t miss this rare opportunity to virtually cook with two exceptional chefs in Cogswell’s farmhouse kitchen, where the supper menu will feature seasonal Virginian cuisine and Monticello grown produce—with an added dash of New England flavor.

About your chef instructors
Joy Crump is a culinary graduate of the Art Institute of Atlanta, known for crafting comfortably refined dishes that elevate every dining experience. She has had the honor of cooking at the James Beard House, sits on the Advisory Board of the James Beard Foundation and is actively involved in their Impact Programs for Food Policy, Chef Advocacy and Change. Crump and her partner Beth Black own FOODE and its hip little sister, Mercantile, in Fredericksburg, Virginia.

Stacy Cogswell brings a rich background of global travel and extensive cooking knowledge to the kitchen. The Massachusetts native graduated from the renowned Johnson & Wales University and quickly moved into high-caliber epicurean positions in the Boston restaurant scene that included Sous Chef at Market by Jean Georges and Chef de Cuisine at Liquid Art House. She is the author of “The New New England Cookbook,” an acclaimed collection of unique recipes that celebrates the region’s distinctive food culture.

Ticketholders will receive the final menu, shopping list and tips on how to get the most of your class experience approximately 2 weeks prior to the event date.

Can’t make the live event date? No problem! Ticketholders will receive a post-event link to enjoy the recorded program for a limited period of time.