Pi Day is an annual celebration of the mathematical constant.  3.14.  March 14.  But around Wessex Hundred, and especially at The Gabriel Archer Tavern, you know what else is constant? … Continue reading Celebrating Pi(e) Day with Chorizo Quiche from The Williamsburg Winery

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… Continue reading A Sunday Supper Recipe: Mushroom & Prosciutto Pasta

Bisque. See this on any menu and you know right away you’re getting something rich and thick.  Cream based.  A blend of satisfying flavors.  And you’ll probably want to tell… Continue reading The Gabriel Archer Tavern’s Roasted Corn and Crab Bisque

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… Continue reading A Sweet Recipe: Raspberry Chocolate Pie

For decades, The Williamsburg Winery Founder Patrick Duffeler has done more than facilitate the hand-making of wine. He’s hand-crafted and personalized Christmas cards each year for friends and family. The… Continue reading Holiday Dessert Inspiration: Bread Pudding with Spiced Wine Reduction

Happy Cinco de Mayo weekend! Whether you are planning on celebrating at home or going to a party, it’s hard to beat Chef Taylor’s simple but delicious Brisket Tostadas! The… Continue reading Chef Taylor’s Cinco de Mayo Brisket Tostadas

Tacos and wine? Yes! It’s the perfect pairing you never knew existed, especially when it involves Petit Verdot and lamb. Lamb and Petit Verdot have a special place in our… Continue reading Cooking with Wine Episode 2: Ewe Know What I’m Taco’n About

It’s officially Rosé season! Chef David McClure has created a delicious dish to celebrate the flavors of springtime that pais perfectly with the new 2018 Wessex Hundred Dry Rosé. The… Continue reading Cooking With Wine – Through Rosé Colored Glasses: Episode 1

This Sunday, March 31st is National Oysters on the Half Shell Day! In the beautiful Commonwealth of Virginia, particularly in the Tidewater region, oysters can be enjoyed year-round thanks to… Continue reading 3 Ways to Spice Up Oysters on the Half Shell

Perfect for this time of year, this recipe can be made using a Dutch Oven or slow-cooker and used for different preparations. We have served it over pasta, wrapped in… Continue reading Red Wine Braised Pork

If you haven’t heard, there’s a rather important football game down in Atlanta this Sunday! To celebrate this special, American tradition, Chef David has created two wine-friendly dishes inspired by… Continue reading Wine Friendly Recipes Perfect For The Big Game!

Ingredients: – Whole Pheasant, 2-3lbs – Olive Oil, 1 cup – Carrots, tops on, 3-4 – Cipollini Onions, 3-4 – Whole Leek – Fennel – Garlic, 1 cup – Salt,… Continue reading Chef David’s Braised Pheasant

In southern Italy, there is a long tradition of eating seafood on the eve of a major holiday, or feast day, which started with the tradition of abstaining from meat on… Continue reading Seared Red Snapper with Butternut Squash and Plum Endive Compote

Ingredients: – Leftover Christmas Ham (any type), about 2 cups, diced – Bread (any type), cubed, about 8 slices – Brown Sugar, 1 ½ cupsHazelnuts, peeled and blanched, 1 cup… Continue reading Savory Leftover Bread Pudding