Mixology in the Mountains
Join us April 27–29, 2018 for a culinary weekend event featuring craft cocktail creation and pairing with our very own team of chefs and top regional mixologists. This can't-miss affair will feature a welcome tasting reception that will prepare the palate for the weekend ahead which includes a history of American Whiskey, a cocktail competition dinner and more.
Book our special event package* to enjoy:
- Friday welcome reception
- Saturday breakfast in the Dining Room
- Saturday Perfect Party Punch mix-off
- Saturday night competition dinner
- Sunday morning Bloody Mary My Way Brunch
- Overnight parking for one vehicle
*Guests must be 21 years of age or older to book this package
Event List (PDF, 495 KB)
Brunch Menu (PDF, 246 KB)
Dinner Menu (PDF, 299 KB)
Reception (PDF, 681 KB)
A la Carte Pricing:
- Friday night Meet the Mixologist reception | $45
- Saturday “History of American Whiskey” | $45
- Saturday "Liquid Lunch Punch with Amy Russell" | $45
- Saturday evening Competition Dinner | $85
- Sunday “Bloody Mary my way Brunch” | $50
Hunter Johnson is a self-taught bartender who owns two Roanoke, Virginia restaurants, Lucky and Fortunato. His bartending career began eight years ago — not by choice, but because he realized that his restaurants needed a quality bar program that matched the exceptional food being created in the kitchen. He could not have predicted that he would fall in love with bartending and drink creation, or that it would cause a world of opportunities to flow his way. Over the years, he has been a contributing writer to Local Palate and has been featured in many publications.
Kentucky native Kevin Rutkowski is a career bartender and bartends at one of the top 60 bourbon bars in the country. His passion is crafting cocktails and learning more about the industry. When he’s not slinging drinks, Kevin likes to spend his time outside hiking and enjoying nature.
John Foster embarked in small-production spirits in 2009 when he joined ranks with Head Distiller John Little to become one of the founding distillers at Smooth Ambler Spirits. Taking on the role of National Sales Director not long after its launch, John splits his time between his home at Smooth Ambler headquarters in West Virginia, and on the road as former-distiller, spirits educator, sales guru, and aficionado of a good Old Fashioned.
After stumbling from the world of biology to mixology ten years ago, Amy has poured spirits into glasses in bars all over DC. As great granddaughter of a moonshiner, she should have seen this coming. Her favorite drink to make is whatever makes people happy, and her favorite drink is whisky neat.
Reid is a native of Philadelphia, and a graduate of the Wharton School of the University of Pennsylvania. For the past 38 years, he has served as President, CEO or Managing Partner of a variety of industries. Reid is very active in the whiskey arena and founded 1789b, one of the original private whiskey groups, and one which has had a lasting influence on the knowledge and selection of rare and delicious spirits.
The Omni Homestead Chefs
Severin Nunn, Executive Chef
Severin Nunn is the Executive Chef of The Omni Homestead Resort in Hot Springs, Va. In this role, Nunn leads and directs all kitchen operations and menu creation for the resort’s seven restaurants and bars including the historic Main Dining Room, Jefferson’s Restaurant, Casino Restaurant, Rubino’s at the Cascades and more.
Nunn joined the resort from Caesars Palace in Las Vegas, where he rose from assistant executive chef to executive chef leading nine departments over two-and-a-half years. During his 10+ year tenure in Las Vegas, he also held positions in the kitchens of Bellagio Resort & Casino, Alain Ducasse’s miX at Delano Las Vegas, and Restaurant Guy Savoy at Caesars Palace. Nunn launched his culinary career at The Trellis in Williamsburg, Va., and also worked as chef de rotisseurs at Restaurant Daniel in New York.
John Ferguson, Executive Sous Chef
As executive sous chef, Chef John Ferguson brings impressive culinary and organizational skills as he helps to oversee the kitchen with Chef Nunn. He joins The Omni Homestead from Bellagio Resort in Las Vegas, where over five years he advanced from assistant chef in garde manger to overseeing a team of 37 chefs as executive sous chef of catering and banquets. Ferguson got his start at The Greenbrier in White Sulphur Springs, W.Va., joining as an apprentice in 2006 and departing as senior saucier in 2011.