The arrival of fall brings a blend of emotions. We say goodbye to summer’s long, toasty days and make way for crisp nights, changing leaves and a host of new crops and recipes.
What better season to celebrate the notion of family, where meals once again center around the table? And what better meal to honor than a traditional Virginia breakfast, destined to become a time-honored classic in your family.
Join Fredericksburg restaurateur Joy Crump in the catering kitchens of the spectacular Robert H. Smith Center at Montalto. Rising 410 feet above Monticello with an elevation of 1,278 feet, this stunning location is historically important as Jefferson’s first land acquisition in 1771.
Prepare and share a memorable meal beloved at any time of day. Historical elements of preserving and canning meet modern-day equipment as you hone culinary skills that will save you time and enhance your cooking knowledge. Takeaway recipe cards and a “breakfast” mimosa included!
Featuring autumn’s first crops and ingredients from the gardens at Monticello
Monticello Sweet Potato Buttermilk Pancakes
Whipped clove butter and warm Virginia apple-pear preserves
Homemade Breakfast Sausage
Locally sourced ground pork and turkey, autumn sage and Virginia maple syrup
The Truly Southern Biscuit
Local fruit jams
Cast Iron Eggs and Autumn Veggies
Locally sourced organic eggs and cheese, hearty greens
NOTE: Brief shuttle transportation to Montalto departs from the traffic circle at Monticello’s David M. Rubenstein Visitor Center. Complimentary parking available in the main Monticello lot. For safety reasons, driving and/or parking at Montalto is not permitted for this event.
Founder/Executive Chef FOODE, Mercantile
A Pennsylvania native, Joy Crump is known for crafting the seasons’ best locally sourced ingredients into comfortable, refined dishes. A culinary graduate of the Art Institute of Atlanta, Crump honed her skills alongside farm-to-table pioneers, chefs Michael Tuohy and Kevin Gillespie. In 2011, Crump opened her first restaurant, FOODE, in historic downtown Fredericksburg, Virginia, with business partner Beth Black. In 2014, the duo opened their second Fredericksburg restaurant, Mercantile. Crump has had the honor of cooking at the James Beard House in both 2016 and 2017 and is actively involved in the James Beard Foundation’s Impact Programs for Food Policy, Chef Advocacy and Change.