A Farm to Table Signature Wine Dinner at Dover Hall Estate

A Farm to Table Signature Wine Dinner at Dover Hall Estate

Experience a rare opportunity to savor the unique perspective and creative passion of Executive Chef Lee Hendrickson at this farm-to-table wine pairing dinner held at the stunningly beautiful English-Tudor designed mansion, Dover Hall. The wines, chosen by co-owner and sommelier Chad Hornik, will be highly regarded bottles from Virginia, Bordeaux and Washington State. Mr. Hornik will personally present the pairings at the dinner.

Please scroll down to see the menu!

The Details

*Special Note

• You may arrive an hour before dinner at 5:30 pm to explore this gorgeous, 32,000 square foot English-Tudor style "home".  Located on 55 acres, you'll find 30 signifcant rooms, 17 fireplaces, 30+ mounts, and a ballroom with 24-foot ceilings.  Many of the rooms feature rare and beautiful works of period art and antiques, unique decorations and ornate design features.  There will be a cash bar if you want to imbibe while you spend your time before dinner.  

General

• All-inclusive wine pairing dinner
• You may arrive any time after 5:30pm* (please see the Special Note above)
• We cannot accomodate special dietary restrictions or preferences at this dinner
• There is ample parking in the parking lot located on the grounds of Dover Hall
• Smart casual dress

Talent

• Originally from Greenwood Lake, New York, Chef Lee Hendrickson grew up in Fluvanna County with a large Italian family where the kitchen was always busy and his first cooking lessons came straight from Grandma. He started his hospitality career as a dishwasher at age 15 and quickly moved into cooking, landing his first “real” gig in the four star Fossett’s Restaurant at Keswick Hall. Working under Chef Dean Maupin, Lee nurtured his passion for food and began reading everything he could get his hands on to truly understand the mechanics of cooking: not just the how, but why dishes and procedures make sense. 

  In 2013, he joined the Easton Porter Group as the Sous Chef at Pippin Hill Farm & Vineyards. Two years later, his good friend and Executive Chef Amalia Scatena approached Lee to open another EPG restaurant in Charleston, SC. Thus Cannon Green was born with Lee as the Sous Chef managing both banquet and a la carte operations. Shortly thereafter, they presented him the opportunity to graduate to the Executive Chef position by opening a Mediterranean inspired restaurant in downtown Charlottesville, Red Pump Kitchen. 

  After building a name for himself, he was hand-picked to join the Dover Hall team. Chef Lee is laser focused on farm to table, presenting delectable foods that are innovative but approachable.

• Chad Hornik, co-owner of the firm that manages Dover Hall and a sommelier, will work with Chef Lee to select the wines and create dishes that properly pair with those wines.  He will also be present at the dinner to present and educate attendees on the pairings.  Chad launched his restaurant career cooking at the young age of 12 and quickly graduated to waiting tables at La Paloma, a five star restaurant in Miami Beach. While attending Florida International University for public administration, he began what would become a long and fruitful career with The Melting Pot. After completing the management training program in Boca Raton, he relocated to Richmond to open his first Melting Pot restaurant. Over the next two decades, he continued to grow his portfolio to eleven locations in five different states. In 2006, Chad launched Leading Edge Management & Consulting, offering services to brands such as Starwood Hotels, Olive Garden, and Bertucci’s. After partnering with Jeff Ottaviano, they opened 250 Sports Grill and now manage the operations at Dover Hall.

The Menu is Below.  Wine Pairings Coming Soon.

First Course 

Ribbon salad paired with Sauvion Muscadet Sevre-et-Main 2018

shaved carrot | squash | granny smith apple | dikon radish | chervil buttermilk dressing 

Second Course 

Ricotta gnocchi paired with Nine Hats Pinot Gris 2017

fontina fonduta | chives | micro mint 

Third Course 

Duck confit paired with Pendulum Red Blend 2017

parsnip | compressed pear | huckleberry | game jus | duck cracklins 

Fourth Course 

Veal cheeks paired with Picau-Perna Saint Emilion 2015

potato pave | honey carrots | sauce robert 

Dessert 

Lemon olive oil cake paired with Philip Carter 1762 Dessert Wine

lemon sorbet | lemon curd

The Virginia Wine Expo benefits the J. Sargeant Reynolds Community College Educational Foundation.

All inclusive.  Price Covers Food & Drink. 21 and over only and no infants or strollers, except at the VIP Walk-Around Grand Tasting Locals Sunday Special on Sunday, March 8, 2020 at historic Main Street Station.