I arrived early at the winery, ready for a very busy day and learned our team was able to resolve the problem, yes everything was back to normal. I went to the sorting table and noticed after a couple of hours the clouds were getting darker. Everybody rushed to the vineyard to help speed up the harvest before [Read More]
My 2nd day at Kluge in Virginia.
I woke up at 7am to be sure not be late for the harvest. The winemaker lives next door from the cottage and when I left at 7.45am I saw she was already gone. She’s like a school teacher with so many students and a long to do list! I [Read More]
After 7 ½ hours in my car listening to diverse music on the radio, I arrived in Charlottesville, VA to do the harvest at the renowned Kluge Estate and Winery. Why a winery in Virginia?
After visiting Monticello and Charlottesville so many times, I learned about the great lifestyle in Virginia. The fall is so beautiful with all the trees [Read More]
At Woodlands we try to use local product when it’s at its best. Most often, we try to get local fish. In the picture is a 34lb wahoo fish caught off the coast of Wadamalaw Island in Charleston, SC. We’ve also had swordfish from there as well. This fish was not only a monster in size [Read More]
Well, Halloween just pasted and it was a blast! We had a pumpkin carving contest with the Woodlands employees and found out that we have a huge amount of carving talent. Sara, the Assistant Pastry Chef, carved “The Woodlands.” It was so cool, who knew Sara could carve an awesome pumpkin!! Local Summerville children were [Read More]
Here at Woodlands we have monthly wine dinners on the third Tuesday of every month, except December when we have two champagne dinners. The wine dinners are a great event where we get to taste wines a month or so before down in the wine cellar of Woodlands with Stephane Peltier our Sommelier. During the tasting [Read More]
I thought it would be cool to let you all in on one of our techniques for choosing cooks. When we interview someone for a cook or sous-chef job, we start by asking questions. Some are serious, like asking candidates which chefs they admire most. Some are goofy, like asking people, with the utmost severity, [Read More]
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