Dining

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.

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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.

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Breakfast:
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

Dinner:
Cold Cut Sandwiches, Chips and homemade Cookies & Brownies
Hearty Beef Stew with Warm Biscuits
Homemade Chili with Warm Cornbread
Homemade Maryland Crab Soup

Supper:
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

Desserts:
Pumpkin Pies harvested from The Woodmont of Virginia Gardens & Apple, Blueberry & Peach Pies from The Woodmont of Virginia Orchards

Beverages:
Sweet Iced Tea
Mountain Water from The Woodmont of Virginia Springs
Sodas

chef marcel wenker

Marcel Wenker is the Executive Chef of Woodmont Rod & Gun Club, Hancock, Maryland, Professor Bridges' grandfather's home club. For the past 8 years, the Swiss-born Marcel, has created fine culinary wild game dishes for the guests of the club, and you will enjoy his fine meals at Woodmont Writers Enclave in 2021.

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Fuel your writing explorations with a true farm-to-table experience of eclectic Southern cuisine available exclusively at Woodmont of Virginia.