Festive Flavors: Le Pain Perdu

Festive Flavors: Le Pain Perdu (Brioche Bread Pudding) Food historians trace bread pudding back to Europe as early as the 11th and 12th century. The French call this Pain Perdu (lost bread), since the recipe asks for stale bread. A yummy tradition at brunch buffets, this dish is also a hit when served for dessert […]

Monticello Apple and Cheese Tasting Event

The ranking results are in from our October 23 Apple and Cheese Tasting event held at Monticello’s Tufton Farm, and it seems that our 2021 participants share a favorite variety with Thomas Jefferson! On a picture perfect fall day, more than 150 guests joined us for a unique opportunity to taste heirloom and conventional apples […]

Neena Jhaveri Ceramics at Monticello: A Flourishing Partnership

Established in 1986, the Thomas Jefferson Center for Historic Plants is home to a spectacular collection of historic and native botanical species growing in a beautiful garden setting at Monticello’s Tufton Farm. Inherent in the CHP mission is the goal of promoting greater appreciation for the origins and evolution of garden plants. Floral fossil potter […]

From Farm to Garden: Monticello’s New Growers

Please join us in extending a belated and very warm official welcome to Monticello’s newest members of the Gardens and Grounds team: Michael Tricomi and Evan O’Neill. We recently sat down with each of them to discuss their accomplished backgrounds and learn about the important contributions they bring to our farm and gardens. MICHAEL TRICOMI […]

Petals Above the Rest

On April 10, designer Gregory Britt shared some mad flower arranging skills with more than 200 budding florists from across the country. We asked our virtual class attendees to send photos of the compositions they created, and were blown away by the results.  With thanks to all who joined us for this wonderful event – […]

Shrubs: Preserving Your Fruit (and Drinking It Too)

Posted by Robert Yule, co-author of Spirits, Sugar, Water, Bitters: How the Cocktail Conquered the World, published by Rizzoli in 2019 As we shift from winter to spring in Virginia and gardens begin to bloom, my mind turns to shrubs – and not the topiary kind. I’m thinking of those vinegary fruit libations that are […]