Flavors of the Old South with Rhys Lewis of the Williamsburg Lodge, Williamsburg, VA Saturday, July 14th 11:00-1:30

A native of suburban Philadelphia, Chef Lewis is a graduate of the Culinary Institute of America in Hyde Park, New York.  He began his career as sous chef at the Inn at Huntington in the Berkshire Mountains of Massachusetts, followed by culinary positions in Frankfurt, Germany, Woodstock, Vermont, and Kohler, Wisconsin, a AAA five-diamond resort hotel.  It was in Wisconsin that Chef Lewis became interested in working with artisan cheeses, an ingredient he continues to use in many of the meals he prepares at the Lodge.

At the culinary helm of the Williamsburg Lodge since 2006, Chef Rhys Lewis is the mastermind of all culinary operations for the Lodge.  The energetic Lewis creates inventive selections from fresh, seasonal markets and draws on indigenous ingredients in keeping with the authenticity of the region.  Come and join Chef Lewis and Carr Valley Cheese for one of the best American experiences one sizzling, Southern-inspired dish at a time.  Visit www.eatwisconsincheese.com/chefs/chef.aspx?cid=26 and www.colonialwilliamsburg.com to learn more about Chef Lewis and the Williamsburg Lodge.