One year ago, Burnt Hill Farm opened its tasting room doors with a simple vision: to cultivate a beautiful farm experience through terroir-driven wines and ingredients rooted in regenerative agriculture. On Thursday, September 10th, we invite you to celebrate Burnt Hill's first year with an unforgettable evening on the farm.
For one night only, chef-partner Tae Strain and founding winemaker Lisa Hinton will be joined by some of Maryland's most celebrated chefs, David and Tonya Thomas of Heirloom, Zack Mills of True Chesapeake, and Spike Gjerde of Woodberry Kitchen, for Burnt Hill's interpretation of the Chesapeake's beloved pig, lamb, and oyster roast.
Throughout the evening, each chef will prepare a signature course from live culinary stations across the property, showcasing the finest ingredients from Maryland's farms, waters, and fields. Guests are invited to wander the hilltop, meet the chefs, explore the farm, and settle into the tasting room or lounge as the evening unfolds.
Begin with a welcome glass of Blanc de Blancs, handcrafted cocktails, and freshly shucked Chesapeake Bay oysters. Along the way, enjoy new Burnt Hill wines and celebrate the people, places, and harvest that make Maryland extraordinary. The evening is designed to be abundant and unhurried, with generous pours, returning visits to each chef's station, and plenty to enjoy throughout the farm.
As the evening draws to a close, we'll gather for a celebratory toast and reflections from the Baker siblings as we mark Burnt Hill's first year.
Event Details
Thursday, September 10, 2025
5:30 PM to 8:30 PM
$175 per guest, plus tax and gratuity
Tickets available exclusively through TOCK
Please Note
Each guest chef is independently designing and preparing their course. Because of the nature of the event, we are unable to accommodate dietary restrictions. This is a roaming culinary experience with open seating throughout the farm.
More information
Party size
1 ticket