2nd Annual Summer Solstice Feast in the Field

The Oak Spring Garden Foundation cordially invites you to join us in the vegetable fields at the Biocultural Conservation Farm (BCCF) to celebrate the summer solstice! Guests will stroll through the BCCF's walled garden while enjoying light bites and drinks, including a signature summer-inspired cocktail. The cocktail hour will be followed by a family-style dinner prepared by OSGF's Chef Jason Neve and visiting Chef in Residence Douglas Taylor and will highlight a diverse medley of summer crops grown at the BCCF.

All proceeds from the event will go towards OSGF's Education + Outreach programs in the local community - please read more about these programs below.

The evening will feature live music from The Fly Birds, an award winning musical embodiment of Alternative Bluegrass & Appalachia based out of Winchester, Virginia.

Dinner guests are invited to participate in an optional Silent Auction during the cocktail hour in the Biocultural Garden. Auction items will include various experiences offered by OSGF as well as unique takeaway items. The auction will close in-person promptly after the cocktail hour the night of the dinner (Friday, June 21). Guests will receive information on how to join the Silent Auction in a separate correspondence.

Kindly note that due to the nature of this event, we are unable to accommodate dietary restrictions or preferences. This meal may contain dairy, eggs, gluten, and nuts. Additionally, this event will take place at the BCCF on Rokeby Farm and will not include a visit to OSGF's formal gardens

About the BCCF: The Biocultural Conservation Farm (BCCF) at the Oak Spring Garden Foundation was started in the spring of 2019. The BCCF grows fresh vegetables, fruits and herbs for use by Chef Jason Neve for onsite programs, providing fresh food to OSGF's visiting artists-in-residence, and a 25-week 50 member CSA. Additionally, the BCCF is committed to donating at least 50% of what we grow to local food banks and pantries, and has donated more than 100,000 lbs to date. The BCCF's mission is also deeply rooted in highlighting heirlooms that are culturally and historically important to the Appalachian and VA Piedmont regions and saving their seeds for preservation and sharing in the community.

About the Education & Outreach Program: In 2022, OSGF began to further develop an Outreach and Education program that is focused on providing hands-on experiential learning opportunities for local K-12 youth, as well as adults of all ages, using the wonderful resources at OSGF around plants, food, landscape conservation and art. Since 2022, the Education + Outreach program has worked directly with approximately 2,700 students, teachers and community members and is only just getting started!

The Fly Birds are a bluegrass old time quartet comprised of Elizabeth Baker on banjo, Mary Dunlap on bass, Sarah Twigg on guitar and Crystal Shipley on fiddle. They released their first full length original album “The Band is Causing Problems” in 2020 and second album “The Band is Causing Problems” in 2023.

Chef Jason Neve joined the Oak Spring family in April of 2022. Born and raised in Cape Canaveral, Florida, Jason grew up immersed in the natural world of mangrove islands, sandy beaches and the wide-open sea. An early interest in cooking for family and friends evolved into an education at the Culinary Institute of America. Following his graduation from the Bachelors program in 2003, Jason moved to New York City and worked at AIX Restaurants under Chef Didier Virot. In 2005 he joined the Batali & Bastianich team to open Del Posto, which sparked his passion for cured meats that eventually led him out west to Las Vegas in 2007. 10 years passed as Jason started a family and worked his way up to Culinary Director for all of the Mario Batali and Joe Bastianich properties in Las Vegas. However, the east coast was calling Jason back; so in 2016 he moved to Boston to open and assume the role of Executive Chef for the Eataly location there.

In 2018 seeking a change of pace from the hustle and bustle of Eataly, Jason was fortunate to secure the Chef-in-Residence position at the Robert Rauschenberg Residency in Captiva Florida. This provided him a return to his home state, a reconnection with cooking and the relationships formed by interacting with those you cook for, and a glimpse into the world of the artist. When his time in Captiva came to an end in 2019 he returned to the restaurant world this time in Charlotte NC, as Executive Chef of Rooster’s Wood Fired Kitchen and The Jimmy; two Noble Food and Pursuits establishments. For the next 3 Years Jason survived the pandemic life of restaurant business, but never stopped thinking about using his cooking talents outside the standard restaurant walls. Karma and a celestial alignment prevailed in 2022 when Jason joined the Oak Springs Garden team as Chef and Head of Culinary Services. Now cooking for residents and guests by showcasing the bounty of the BCCF farm, Jason is looking forward to growing the culinary programs within the foundation.