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We enjoy sharing our love of great food and wine with events throughout the year! Patrick Evans-Hylton's Chefs' Table cooking classes bring you into the TASTE kitchen to watch celebrated guest chefs prepare a sumptuous meal before your eyes. And you get to eat their homework!  Bottles & Bites is a wine and food tasting experience, also hosted by Patrick Evans-Hylton. The focus is educational (but definitely still fun!). Bottles & Bites is offered quarterly. We also host a variety of seasonal events that always promise foodie-fun! Check back often to see our upcoming events.

Are you interested in hosting your own event at a TASTE location? Our bright, contemporary spaces are available for rent to host your event outside of our standard business hours. Our spaces are perfect for birthdays, showers, reunions, and corporate events. We also offer private wine tastings and cooking classes

Late Summer Bounty with Kenny Sloane of Fin in Newport News


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The menu:

· First Course - Summer Tomato Soup & Salad: Chilled Tomato Soup with Tomato, Balsamic Marinated Cucumber and Basil Salad 

· Second Course - Lobster: Half Lobster, Roasted Lobster Tail, Butter Poached Lobster Claw, Polenta Cake, Grilled Patty Pan Squash, Roasted Red Peppers, Lobster & Sweet Corn Sauce, Fresh Herbs, Truffle Oil

· Third Course -  Melon and Honeysuckle Sorbet

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Bottles & Bites at TASTE at Hilltop
                                     


A wine education event that focuses on tasting wines AND how to pair them with dishes! Learn from Patrick Evans-Hylton, chef and editor of Virginia Wine Lover magazine. We will taste five wines and savor them with bite-sized portions of delectable foods. Our theme will be "A Bubbly Beach Party!" 7:00 pm at TASTE at Hilltop. For reservations, call 425-3011 x220 or reserve online.
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West Meets East - Very Virginia Ingredients Take on an Asian Flavor - with Ross Riddle - Chef/Owner Hashi Food Truck

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The menu:

· Amuse - Hashi Graze… Salad of Fresh, Seasonal Ingredients Showcasing the End of Summer & Beginnings of Fall

· First Course - Broiled Miso Marinated Fish Served over Buttery Congee with Leeks

· Second Course - Crispy Smoked Pork Shoulder with Miso Mustard And Anson Mills Fried Brown Rice, Charred Local Veggies, Dave and Dee’s Oyster Mushrooms

· Third Course -  Yuzu-Lemon Bar with Sesame Shortbread Crust And Torched Ginger Meringue

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Sophisticated and Simple with Rodney Einhorn of Terrapin

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The menu:

· First Course - Fresh "Pulled to Order" Mozzarella with Heirloom Tomatoes and Balsamic Foam 

· Second Course - Wild Mushroom Gnudi: Seasoned Porcini and Ricotta Gnudi with French Thyme Butter, Organic Peas and Shaved Truffle 

· Third Course - Chocolate Souffle: Valrohna Chocolate and Madagascar Vanilla Bean 


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