On Sunday, October 13th, Sumac will host five celebrated chefs for one special day of service. Join us for this collaborative series, TOO MANY COOKS. Each guest chef will bring their own signature style to one seasonal prix fixe menu, prepared and served from our wood fired kitchen. Reservations include the Tasting Menu and the Chef’s Table. Tickets required. Due to the nature of the event, dietary restrictions regretfully may not be accommodated. Menu posted below.
10.13 GUEST CHEFS
Alex Braden | Nothing Sacred | St Louis, MO
Matt Brusca | Alewife | Richmond VA
Leah Branch | The Roosevelt | Richmond VA
Hans Doxzen | Quarterhorse | Richmond VA
Harrison Dickow | Ellē | Washington DC
Experience the TOO MANY COOKS Collaborative Tasting Menu
This is a ten-course seasonally inspired omnivore’s menu imagined by the TOO MANY COOKS guest chefs. Accommodations are casual with self-seating inside the taproom or outside with scenic views of the Blue Ridge Mountains. Due to the nature of this one day only event, regretfully we are unable to accommodate dietary restrictions. Tasting Menu tickets are for food. Beer and natural wine sold separately inside the Tap Room. Pairing suggestions will be available with the brewers inside!
Get Tickets!
First time guests, plan your visit here.
For assistance booking, contact us.
TOO MANY COOKS MENU
Sunday, October 13th at Sumac
Marinated Mussels - Pickled Fennel - Lardo - Focaccia
Confit Chicken Knödel in Consomme
Brisket Stuffed Jimmy Nardello - Pepperpot - Peanut Hash
Miso Butter Ozark Mushrooms - Pickled Cherry Tomatoes - Sorghum & Rye Crostini - Herbs
Stracciatella - Fermented Peperonata - Charred Kale - Candied Sunflower Seed
Grilled Potato Bread - Smoked Bluefish - Celery & Apple salad
Palm Sugar MO Pork Belly - Reduced Soy - Calamansi - Charred Pickled Habanero - Garlic Chives
NC Shrimp Skewer - Kumquat Miso - VA Peanut - Napa Cabbage - Habanada
King Dent Corn Fritters - Pawpaw Bavarian
Concord Grape Tart - Oregano - Apple Crumble