Wine and Culinary school experiences — Boar's Head Inn



Winery Tours

According to Scott Jones, food editor of Southern Living, "Thomas Jefferson was onto something back in the day when he envisioned the hills of Virginia planted with vines whose fruit would yield top-notch wines...[and] based on the current state of winemaking in Virginia, I reckon he’d be pretty darn proud.  From the Boar's Head, take three-, four- or six-hour tours of local wineries using Boar’s Head Inn wine tour maps.


Occasionally, the resort hosts Vintner and Culinary Weekends with area wineries and chefs.  Below is a sample dinner menu from a recent weekend event.

Below is the King Family Vintner Dinner Menu :

Butlered Hors d Ouevres

Shellfish Salpicon
Champagne Sabayon, Sacramento Sevruga Caviar
2005 Brut

Red Grape and Goat Cheese Truffle
Citrus, Toasted Hazelnuts
2007 Roseland

Coffee Crusted Lamb Carpaccio
Savory Chocolate Biscotti, Huckleberry Salsa
2006 Merlot

~First Course~

Braised Leek and Lobster Crepe
Sea Beans, Artichoke Salad, Lobster Oil
2007 Chardonnay

~Second Course~

Duck Confit and Roasted Beet Tortelloni
Spiced Cider-Bacon Jus
2007 Cabernet Franc

~Third Course~

Charred, Peppered American Kobe Flat Iron
Truffle-Potato “Risotto”, Asparagus, Porcini Jus lie
2006 Meritage

~Fourth Course~

Apple Tarte Titan
Warm Spiced Apple and Raisin Compote, Frozen Cinnamon Yogurt
2007 Lorely – Late Harvest Viognier



On the Inn's website, you'll also find several great recipes to experience your own cooking "staycation":

Peanut Soup

½ cup Peanut Oil
1 cup Carrots, Peeled and Diced
2 cups Onions, Peeled and Diced
1 cup Celery, Washed, Leaves Removed, Diced
4 cloves Garlic, Peeled, Minced
2 quarts Water
1-15 oz can Coconut Milk
3 cups Tomato Juice
½ cup Sweet Chili Sauce (Mae Ploy –Thailand)
2 pounds Sweet Potatoes, Peeled, Cut into Large Cubes
2 cups Peanut Butter
to taste Salt & Pepper

Heat stockpot over high heat, add peanut oil, when oil begins to smoke carefully add carrots, onions, celery and garlic, sauté until vegetables become tender, approximately 8 minutes.

To the sautéed vegetables add the water, coconut milk, tomato juice, sweet chili sauce and cubed sweet potatoes. Bring to a boil, then reduce heat and simmer until potatoes are very tender, approximately 30 minutes.

Once potatoes are tender add peanut butter and adjust seasoning as desired.

Carefully place small quantities of the soup in a food safe blender and puree until very smooth, strain through fine china cap and repeat this process until all the soup has been pureed.

Serving Soup:

Place approximately 8 oz of soup in your favorite soup bowl or crock and garnish with chopped scallions and roasted Virginia peanuts.


Seafood Ravioli

2 1 ½ lb. Whole lobsters
½ bunch Tarragon
1 Bay leaf
1 cup Chopped shallot
1 Chopped celery stalk
1 Chopped leek
2 cups Sherry
1 quart Heavy whipping cream
Scallops (for filling)
Shrimp (for filling)
¼ bunch Thyme
2 Black peppercorns
1 cup White wine
1 Chopped carrot
1 Chopped onion
1 ½ cups Sweet corn
2 tbsp. Tomato paste
Dash Salt and pepper
Crabmeat (for filling)
½ cup Finely diced zucchini, squash, red, & yellow peppers (for filling).


At Boar’s Head Inn, we make our pasta sheets fresh, and use a pasta machine to role the pasta out really thin. We suggest that you purchase your pasta sheets ready made and rolled out. Most large supermarkets sell fresh pasta sheets ready-made and rolled out, or of course you may use a pasta machine to make your own!

Note:  Any seafood such as frozen shrimp, scallops, and canned crabmeat, can be used for the ravioli filling.


1. Place wine, bay leaf, thyme, ¼ bunch tarragon, peppercorns, and shallots in a large pot, and add enough water to hold the lobsters. Bring to a boil, add the lobsters, and cook for approximately 10-12 minutes.
2. Remove lobsters and cool them by plunging them into ice water. Retain cooking liquid.
3. Extract the desired meat from the cooked lobsters (tail and claws). Roughly chop meat and retain for filling.
4. In a large pot, sauté vegetables (except for diced vegetables) – cook out moisture.
5. Add tomato paste and mix well.
6. Add sherry and remaining ¼ bunch tarragon.
7. Reduce by half.
8. Add the reserved cooking liquor and reduce by ½ - ¾.
9. Add heavy cream and reduce by half.
10. Strain through a large holed sieve and puree solids, then add back to the strained liquid.
11. Add salt and pepper to taste.


1. Saute seafood in pan.
2. Add finely diced vegetables and cook out.
3. Add sauce to pan.


1. Cook off pasta sheets.
2. Place base pasta sheet on plate.
3. Spoon filling onto plate.
4. Place top piece of pasta over the top and serve.

Yield: 6 servings