Our “curriculum” will cover a wide range of topics, some of them about wine and cheese. Our tenured professors for the course are Executive Chef Rhys Lewis and Sommelier Charles Birr. Their entertaining anecdotes pair perfectly with the flavors and tastes of the wines, cheeses, and chocolates under discussion.
January 2010
February 2010
Tuition for each session is $30 and does not include tax or gratuity.
Sessions are held at 2 p.m. in the Chesapeake Room at the Williamsburg Lodge
Reservations are required. Please call (757) 229-1000 or (757) 220-7798.
Prices, times, and operating schedules are subject to change.