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Farmhouse Cooking Class: Finding Joy in a Virginia Kitchen

October 23, 2020 @ 6:00 pm - 7:30 pm UTC-4


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.