Passing the Torch
Featuring Chef Daniel Boulud, Chef Gavin Kaysen and Andy Peay of Peay Vineyards
$1,500
Event Activity Fee Sold
Separately from Room.
Passing the Torch is a large annual culinary event for serious wine and food lovers, benefitting the Sam Beall Fellows Program and featuring Chefs Gavin Kaysen and Daniel Boulud, as well as Peay Vineyards
View Tentative AgendaEvent Description
Sam Beall’s pursuit of active positivity and passion for authentic hospitality was contagious to all those around him. Our annual Passing the Torch event is held in his honor, inviting guests, visiting personalities and team members alike to revel in the spirit of exceptional service that is Blackberry Farm’s legacy. For our seventh Passing the Torch, and in the spirit of the event itself, world-renowned chef and restaurateur Daniel Boulud has selected Chef Gavin Kaysen to be the featured guest chef, and we could not be more thrilled. To pair with incredible meals from Gavin and the Blackberry Farm Culinary team, Peay Vineyards will be pouring equally memorable wines for an unmatched culinary experience.
Highlights and Features
- Benefitting the Sam Beall Fellows Program
- Wine Tasting and Cooking Demonstration
- Group Meals with Unique Wine Pairings
Tentative Agenda
Welcome Reception
6:30pm at the Dogwood
Opening Dinner
7:00pm at the Dogwood
Featuring Chef Trevor Iaconis and Peay Vineyards
Breakfast at Leisure
7:30-10:30am at the Main House
Cooking Demonstration
10:00am at The Barn
Featuring the Blackberry Farm Culinary Team
Wine Seminar
11:00am at Bramble Hall
Featuring Peay Vineyards
Lunch at Leisure
12:00-2:30pm at the Main House
Afternoon at Leisure
Dinner by Reservation
5:30-9:00pm at the Dogwood
Or
6:00-9:00pm at The Barn
Breakfast at Leisure
7:30-10:30am at the Main House
A Blackberry Conversation
11:00am at Bramble Hall
Featuring Guest Chef Gavin Kaysen
Lunch at Leisure
12:00-2:30pm at the Main House
Afternoon at Leisure
Finale Reception
6:30pm at The Barn
Finale Dinner
7:00pm at The Barn
Featuring Blackberry Farm Culinary Team and Guest Chef Gavin Kaysen
Breakfast at Leisure
7:30-10:30am at the Main House
Fond Farewells and Departures
Noon at the Oak Cottage
Personalities
