The Woodmont Writers Enclave Southern Farm to Table vittles are all grown at Woodmont of Virginia, vacuum sealed and frozen to lock in freshness. Seasonal crops will be picked from the vegetable garden as needed and available for each season as an Enclave is scheduled to take place.
Served family style in The Atrium Theater, the clients will dine together there and have picnic style meals at other locations on the farm, weather permitting, of: broccoli, cabbage, bib lettuce, spinach, peas, snap beans, tomatoes, cucumbers, pumpkins, squash, sweet corn, red potatoes and zucchini. Also, blueberries, peaches, plums and apples harvested fresh and made into preserves and jams, along with honey harvested from a hive on the farm.
Additionally, a grass-fed-steer, born and raised from the pastures of Woodmont of Virginia, will be served along with other meats of: quail, chukar, wild turkey, pheasant, venison and if any client fisherperson succeeds in catching: catfish, bluegill, bass or trout, from the spring-mountain fed pond, this too, will be prepared and served by our Chef.
Cereal, Fresh Fruit, Bagels & Danish
Buckwheat Cakes with locally harvested Maple Syrup, Sausage & Fresh Fruit
Omelets with homemade Buttermilk Biscuits
Egg & Cheese Casserole with Sausage Gravy and Southern Grits, Sausage, Hash Brown Potatoes & Fresh Fruit
Fresh Country Harvested Eggs, served to order
With coffee, Orange Juice & Tomato Juice
Cold Cut Sandwiches, Chips and homemade Cookies & Brownies
Hearty Beef Stew with Warm Biscuits
Homemade Chili with Warm Cornbread
Homemade Maryland Crab Soup
The Woodmont of Virginia Farm-Grass Fed Beef Cuts with Casseroles of Snap Beans and Squash
Sautéed Pheasant Breast with Mushroom Sauce
Grass Fed Chuck Roast, Potatoes, Corn on Cobb & Snap Beans
Roasted Turkey with Traditional Fixin’s
The Woodmont of Virginia Farm-Grass Fed Beef, Filet Mignon with Jumbo Crab Cakes
Sautéed Chukar Partridge & Quail Breasts with Hunter Sauce,
Venison Tenderloin & Bear with Wild Rice
Pheasant Cordon Belau with Mushroom Gravy
Sautéed Pheasant Breast “Oscar” with Jumbo Lump Crab Meat & Hollandaise Sauce
With Seasonally Fresh Spinach & Lettuce Salads, Appetizers: Shrimp Cocktail, Stuffed Mushrooms or Mini-crabcakes & Rolls with all suppers
Pumpkin Pies harvested from The Woodmont of Virginia Gardens & Apple, Blueberry & Peach Pies from The Woodmont of Virginia Orchards
Sweet Iced Tea
Mountain Water from The Woodmont of Virginia Springs
Chef Devan Sproles
Chef Devan Sproles hails from Wise County, Virginia. Blessed to be from a Southern family that loved to cook family recipes, he will be sharing his culinary delights with you. Devan graduated from Emory & Henry College in 2013 and obtained a Bachelor’s degree in Human Health Performance Education K-12. He played four years of collegiate football and received the Virginia Defensive Player of the Year Award in 2011, and he was the Old Dominion Athletic Conference Player of the Year in the conference. Devan was fortunate enough to receive the honor of being named to the Division III-American Poll honorable mention, All-American Team.
Devan followed his love for football at Ferrum College in Southwestern, Virginia, from 2016-2020, as the Defensive Line Coach. He is currently a Special Education teacher at Franklin County High School where he teaches History and English, his charge also includes his love for the game as a Football Coach for the High School.
Devan is a proud father of his son Braxton and he is blessed to have a wonderful wife Tiffany who supports him in all endeavors, which include being an avid outdoorsman. He has a love for preparing quinze and he takes great pride in the way that his culinary delights taste. Devan derives great satisfaction from seeing that smile on your face when you finish his delights!
Fuel your writing explorations with a true farm-to-table experience of eclectic Southern cuisine available exclusively at Woodmont of Virginia.