Tours & Tastings
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March 15, 2020
Pi Day is an annual celebration of the mathematical constant.
But around Wessex Hundred, and especially at The Gabriel Archer Tavern, you know what else is constant?
If you want to take a taste of The Williamsburg Winery home in honor of Pi Day...
February 3, 2020
From home-grown herbs and produce to Eastern Shore oysters and Edwards Surry ham, The Winery takes great care in selecting the finest quality meats, fruits and vegetables to serve to its guests.
The Williamsburg Winery’s commitment to incorporating fresh, locally-source...
January 18, 2020
What happens when you combine the fruit known to represent kindness and a sweet symbol of love and commitment?
Raspberry Chocolate Pie.
We recently dug into some old recipes from Williamsburg Winery Founder Patrick Duffeler and uncovered this sweet piece, perfect for a...
Bisque. See this on any menu and you know right away you’re getting something rich and thick.
A blend of satisfying flavors.
And you’ll probably want to tell yourself it’s calorie free.
But it doesn’t really matter.
In the coldest winter months – and even...
January 14, 2020
As you may have noticed, every one of our corks send an important message to our friends – ENJOY LIFE!
What better way to do just that than over a Sunday supper with those you love?
Enjoy this Mushroom and Prosciutto Pasta recipe, pulled from the archives of Williamsbu...
January 10, 2020
Thank goodness for that brave man who ate that first oyster. Because, ever since, we’ve been eating them as often as possible.
Raw. Steamed. On the half-shell.
And, whenever we can, Rockefeller style.
Enjoy this, Wessex Hundred Chef de Cuisine David McClure’s own Oyste...
January 8, 2020
There’s just something about bread that makes it go perfectly with a glass of vino.
The two also have a few things in common.
Both are hand-crafted – think of a vintner picking grapes and a baker kneading dough – and both are derived from yeast.
Clay Hale, manager of Th...
November 14, 2019
Mise en place.
French for “everything in place,” most chefs will readily admit that this is one of the most cherished secrets for success when working on a line.
Before you cook, get everything just right at your station.
Measure, peel, chop.