Culinary Getaway Package: Virginia Seafood Cooking Class with Chef Joe Koscielniak {Monday, August 25} + Crossroads Inn Stay
The ultimate culinary escape: a hands-on Virginia Seafood Cooking Class at Pippin Hill, led by Chef Koscielniak, paired with an overnight stay at our charming 1800s Inn, just down the Hill. On the evening of Wednesday, June 23rd, enjoy a glass of Pippin Hill wine (non-alcoholic beverages available) and a garden tour, followed by a hands-on lesson in creating Virginia-style baked oysters with country ham, greens, and herb butter; Chesapeake blue crab cakes with sweet corn sauce; and old-fashioned fish cookery featuring cornmeal-dusted trout and braised black seabass. After the class, gather around for a family-style dinner in the Tasting Room, then retreat to the Inn for a cozy night’s stay. In the morning, wake up to a farm-fresh breakfast included in your stay. An unforgettable experience for those craving a truly distinctive culinary retreat.
Kindly note that transportation between Crossroads Inn and Pippin Hill is not included with this experience.
Cancellation Policy
Refunds requested more than 7 days before the event can be processed through Eventbrite, excluding their Eventbrite service fee. For cancellations made within 7 days of arrival, guests will receive a 50% refund. The remaining balance will be issued as a Crossroads Inn credit, redeemable toward a future stay.
How to Pay with an Eventbrite Gift Card
Insert 5-digit gift card code in the "promo code" box upon regular checkout.
How to Pay with a Pippin Hill Tasting Room Gift Card
1. Ensure your gift card balance is enough to cover the price of the ticket and all associated fees, taxes, and service charges. Note that we cannot process both a gift card and a credit card so the full balance will need to be covered by the gift card.
2. Complete this form and we will manually process your ticket purchase for this class.
Please note that the listed price of your ticket includes all applicable sales taxes as required by law in Virginia.
