Spring Oyster Crawl
at The Dog & Oyster
Join us this weekend, April 27th & 28th for the Chesapeake Bay Wine Trail’s Spring Oyster Crawl!
(Pictured Above; Left to Right: Peggy Patteson, Chef Meseret Crockett, Chef Carmelita Scholes, and Patrick Scholes.)
This April, The Hope & Glory Inn invites you to savor “La Dolce Vita” amidst the blossoming backdrop of spring. As the days grow longer and the air turns sweet with the scent of renewal, we’re delighted to present two exclusive culinary events that promise to transport your senses to the heart of Italy, right here in Irvington. Join us for a month of unparalleled epicurean delight, featuring the culinary artistry of visiting Chef Carmelita Scholes of Bleak Hill Farm alongside our acclaimed Chef Meseret Crockett.
La Dolce Vita awaits at The Hope & Glory Inn this April.
Meet Our Friend & Guest Chef:
Carmelita Scholes
Carmelita “Lita” is an entrepreneur, artist, instructor, chef, mother and spouse who hosts cooking classes in Fredericksburg and dinners at her 1790 farmhouse on 60 acres in King George County.
We are thrilled to host an extraordinary Italian culinary experience, right in the heart of Irvington.
Join us as visiting Chef Carmelita Scholes, a master of Sicilian cuisine, collaborates with our acclaimed Chef Meseret Crockett to craft evenings filled with authentic Italian flavors, laughter, and the warmth of shared tables.
From the exclusive Italian Chefs’ Table to immersive Cooking Classes, each event is a passport to the soul of Italy, promising an unforgettable exploration of culinary artistry and the joy of Italian dining.
First Course
Cozze Gratinate Salvatore
Mussels Gratinate steamed then open-filled with Salvatore delicate topping, broiled and then served.
Paired with Tenuta San Pietro (Piedmont).
Gavi 2022
Second Course
Salmone in Barchetta
Salmon Filet baked in individual parchment boats with a lovely savory sauce of Campari Tomatoes, Garlic, Capers, Fresh Lemon, Fresh Dill and Olive Taggiasche.
Accompanied by Freshly Picked Roasted Asparagus and Roasted Hasselback Baby Potatoes with Fresh Rosemary and Olive Oil
Paired with Felsina, Chianti Classico Berardenga 2020
Third Course
Tortino al Cioccolato
Individually served with Gianduja Ganache made with Hazelnuts from the region of Piemonte Italy and Gelato alla Vaniglia.
Paired with Elio Perrone, Bigaro Rose 2022
Our Chefs will being pairing wine with each course.
Limited to 20 Guests. Reservations Only.
Dive into the heart of Italian cuisine with our unique Cooking Class, led by the charismatic Chef Carmelita Scholes, alongside the talented Chef Meseret Crockett. Scheduled for a memorable evening, this class is an intimate affair limited to just 12 aspiring chefs, promising personalized attention and an interactive learning environment.
The evening culminates in a communal dining experience, where you’ll savor the fruits of your labor in a feast that embodies the spirit of Italian conviviality.
Book a Cottage with us this weekend for two nights and attend our Italian Cooking Class, we will offer you a $50 scholarship to be applied to each student’s fee to attend the class. To book one night, call us at 804.438.6053 and the scholarship is $25 per attendee.
Limited to 12 Students.
Must Register in Advance.
This April, revel in the culinary brilliance of Chef Meseret Crockett as The Colonnade presents its Spring Menu, a refined exploration of seasonal splendor and sophisticated flavors. With each dish, Chef Meseret seamlessly weaves together the freshest local ingredients, showcasing a menu that is both a tribute to the spring season and a reflection of her commitment to culinary excellence.
“Our friends have been to The French Laundry and they say this is better.” – James M.
“My mother and I have travelled to many countries and even spent time at Darina Allen’s Cooking School at Ballymaloe and found our dining experience at The Colonnade on par with the best in the world.”
– TripAdvisor Guest
“Chesapeake Bay’s Best Hotel for Foodies”– TripSavvy
First Course
Wild Caught Rappahannock Oysters baked with Asiago Cheese and House Made Pesto (Shrimp prepared the same way is also an option)
Second Course
Three Onion Split Sweet Pea Soup pureed with White Onions, Green Onions, and Leeks.
Third Course
Rack of Lamb roasted with a Mustard Au Jus, served over an Herbed Potato Puree
-or-
Wild Caught Sea Scallops pan- seared and brushed with Lemon Butter, served over a Creamy Polenta.
Accompaniments for both will be Spring Carrots a la Vichy and Seasonal Vegetables.
Fourth Course
Dessert Course of Chef’s Choice
Open Thursday through Sunday with
seatings at 6:30PM and 7:00PM
As Spring graces Irvington and our Petit Manseng vines begin to stir from their winter slumber, we are excited to announce the seasonal reopening of The Dog & Oyster Micro-Vineyard on April 5th.
This beloved destination, situated front & center of The Hope & Glory Inn, reawakens just in time to celebrate the season of renewal and joy.
Friday through Sunday, throughout April, guests are invited to join us to savor locally crafted wines and indulge in the freshest oysters, capturing the essence of spring’s bounty.
Immerse yourself fully in the spirit of La Dolce Vita by booking your stay with us.
Capture the full experience of spring’s awakening, the artistry of our celebrated chefs, and the leisurely pace of the good life by making The Hope & Glory Inn your home this April.
Book a Cottage with us this weekend for two nights and attend our Italian Cooking Class, we will offer you a $50 scholarship to be applied to each student’s fee to attend the class. To book one night, call us at 804.438.6053 and the scholarship is $25 per attendee.
Browse our uniquely styled cottages and rooms to find the perfect accommodations.
Join us this weekend, April 27th & 28th for the Chesapeake Bay Wine Trail’s Spring Oyster Crawl!