In collaboration with our boutique catering company, Maison Epicure we are hosting living room pop up luncheons in the Chumley House at the Inn at Vaucluse Spring. Our last Shenandoah Luncheon with Food Forager Clay Morris was a great success and we can’t wait for next week’s event with local chef Kari Rushing, owner of Vault and Cellar.
Kari grew up in nearby Front Royal, Virginia. She earned her culinary training from L’Academie de Cuisine, afterward cooking under James Beard and Michelin awarded chefs, she settled back in her hometown with her husband and two small children, and opened Vault & Cellar in a 120-year-old bank. She is also a Stave & Thief Society certified bourbon steward, curating the restaurant’s collection of over 300 bourbons, and earning it a spot on Bourbon Review’s Best Bourbon Bars in America in 2022 and 2024. Vault & Cellar has also been recognized as one of America’s Top Whisky Bars by Whisky Advocate in 2024 and 2025.
Menu
1) Balloon Bread | Lavender Mustard | Whipped Brie | Pecorino | Herbs | Hot Honey
2) Scallop | Carolina Gold Rice | Kale | Bacon
3) Smoke in Chimneys Trout | Shenandoah Apple | Bourbon | Walnuts
4) Rabbit Pot Pie | Root Vegetables | Thyme Gravy | Puff Pastry
5) Persimmon | Sorghum
6) Almond Cake | Pear | Mascarpone
Purchase Tickets