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. Stay tuned for the menu release.
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
RESERVE TICKETS
THE TASTING MENU
Reserve the prix fixe Tasting Menu imagined by the guest chefs behind TOO MANY COOKS. This is a ten-course seasonally inspired omnivore’s menu. 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 wines sold separately from Pen Druid Brewing. Pairing suggestions will be available with the brewers inside!
THE CHEF’S TABLE
Experience an intimate seated dinner prepared and served to you by TOO MANY COOKS guest chefs. Dine at the community long table located outside behind Sumac’s wood fired kitchen with scenic mountain views. The Chef’s Table will include a multi-course seasonally inspired omnivore’s menu with complimentary beer and natural wine pairings. Only twelve seats available. Book your reservation today.
First time guests, plan your visit here.
For assistance booking, contact us.