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CULINARY/MIXOLOGY EVENING
Orchard Dinner

Celebrate the fall season with the dynamic duo of local mixologist Beth Dixon and Restaurant Associates’ Chef Anne Maury Haapala as they team up for a demonstration showcasing how to create fabulous craft cocktails and delicious paired small plates. Beth showcases the orchard through a Walnut Old Fashioned, Pear-ginger Margarita and Jack Rose featuring Applejack and homemade grenadine. Following the creation of each cocktail, Chef Anne shows you how to highlight orchard flavors with her paired plates. Fee includes cocktail samples and food pairings.

Note: If you have food allergies or dietary restrictions, please register more than one week before the program date.  Menus are set 1 week in advance and additional restrictions cannot be accommodated after that time.  

Our Garden continues to follow CDC recommendations and state guidelines for preventing the spread of COVID-19. Properly worn masks are strongly encouraged for indoor class participants regardless of vaccination status. The Garden reserves the right to implement additional safety measures. Any updates will be communicated prior to class, if possible.

Participants 21 and older only.

All programs are subject to change.

Register Member $82

Register Non-Member $98

Date:
Thursday, October 20, 2022
Time:
6:00 pm - 8:00 pm
Event Details

About the Instructors

Beth DixonBeth Dixon has been in the restaurant industry for over 19 years. She started her bar career behind the stick at Can Can Brasserie. In her almost 7 years at Can Can she honed her skills as a professional bartender. When time came to move on, she, rather serendipitously, landed at Pasture. She worked the bar at Pasture for almost 7 years, where she fine-tuned her style with Southern flare and hospitality, and eventually became the bar manager. Known for her shrubs and high acid cocktails, Beth was put to the challenge in her role as Bar Manager at Perch, Mike Ledesma’s Pacific Rim inspired restaurant. Beth is the sole proprietor of Salt and Acid, where she focuses on cocktail menu consulting, bar staff training and private events. She currently serves as President for the Richmond, VA chapter of the United States Bartenders’ Guild and occasionally tends bar at L’Opossum in Richmond, Virginia.

 

Japanese Favorites with Chef AnneChef Anne Maury Haapala is the Executive Chef and Director of Dining Services for the Garden’s caterer, Restaurant Associates. She has a degree in hospitality and tourism from Virginia Tech and studied Culinary Arts at Johnson and Wales University in Charlotte, North Carolina. Virginia.