THIS EVENT WAS RESCHEDULED FROM JANUARY 25.
Chef Jan Van Haute, chef and co-owner of the Inn at Vaucluse Spring, has partnered with food forager Clay Morris to curate a menu featuring locally sourced and foraged ingredients from across the Valley. The luncheon celebrates the region’s seasonal rhythms and deep connection to place through an immersive dining experience at the historic Chumley House on the property.
Price: $255 per guest + $13.52 sales tax (gratuity not included)
Reservations: Required in advance (dietary restrictions can be accommodated)
This event kicks off a full series of culinary programming for 2026.
https://www.innatvauclusespring.com/event-details/field-and-echo-shenandoah-heritage-luncheon