Lodging, Cabins, Activities & Dining: Shenandoah National Park, Luray, Virginia

2010 Event Dates at Skyland Resort

Event	Date	Time	Cost and Inclusions for Each Event
Vintner Dinner featuring Barboursville Winery	Fri. April 9	6:00pm Menu	$295/Double $209/Single Includes: Friday night lodging; Four-course dinner with wine pairings; Shenandoah seasonings cookbook; Etched wine glasses Applicable gratuities and room utility surcharge also included. State and local taxes are additional. Full payment required at time of booking. 7-Day advance cancellation required for refund less $15.00 cancellation fee. No substitutions and no refunds on unused package features.
Chef Dinner featuring Shenandoah Executive Chef Peter Bizon	Fri. April 23	6:00pm Menu
Vintner Dinner featuring Jefferson Winery	Fri. May 14	6:00pm Menu
Guest Chef Dinner	Fri. May 28	6:00pm
Vintner Dinner featuring Barboursville Winery	Fri. June 11	6:00pm Menu
Guest Chef Dinner	Fri. June 25	6:00pm
Vintner Dinner featuring Chateau Morrisette Winery	Fri. July 9	6:00pm Menu
Guest Chef Dinner	Fri. July 23	6:00pm
Vintner Dinner featuring Horton Winery	Fri. Aug. 13	6:00pm Menu
Guest Chef Dinner	Fri. Aug.27	6:00pm
Vintner Dinner featuring Jefferson Winery	Fri. Sept.10	6:00pm Menu
Guest Chef Dinner	Fri. Sept.24	6:00pm
Guest Chef Dinner	Fri. Oct.29	6:00pm
Vintner Dinner featuring Chateau Morrisette Winery	Fri. Nov.12	6:00pm Menu
Chef Dinner featuring Shenandoah Executive Chef Peter Bizon	Fri. Nov.26	6:00pm

These culinary experiences are a great way to start your weekend visit to Shenandoah National Park. Head out early on Friday and then relax and enjoy a delectable 4-course dinner with Virginia wine pairings. Wake up Saturday morning to the soothing sounds of nature.

April 9 Vintner Dinner features Barboursville Winery. The winery representative will be on hand to speak to the featured wines of that evening.
Menu details to be finalized in early February.

		Shenandoah’s Executive Chef Peter Bizon has an extensive hospitality background in Food and Beverage serving in leadership positions such as Executive Chef for Wyndham Hotels, Assistant Director of Food & Nutrition for the North Mississippi Medical Center and operating his own restaurant in Tupelo, Mississippi.

He was the Executive Chef at the Virginia Hospital in Arlington, an ARAMARK account, from 2006 through April, 2008. Chef Bizon earned his degree in Culinary Arts from Johnson & Wales College in Providence, RI.

Enjoy recipes from past culinary events.
Braised Beef Short Rib Osso Buco	Carolina Trap Caught Shrimp Dumplings
Chicken ConsommeCelestine	Chicken Potpie and Pie Dough
Classic Eggs Benedict	Green Onion Biscuits
Parmesan-Black Pepper Biscotti
Profiterole Pastry Blue Cheese and Herb Mousse Filling	Profiterole Pastry Chesapeake Blue Crab Louis Filling
	Profiterole Pastry - Wild Mushroom and Country Ham Filling
Roasted Bell Pepper Catsup	Roasted Garlic-Balsamic Steak Sauce
Starr Hill Pale Ale, Cheddar Cheese and Virginia Apple-Smoked Bacon Soup
Sweet Potato Pierogies	Watermelon Rind Pickles
Wild Mushroom-Smoked Corn Hushpuppies

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