Burnt Hill Farm

It’s a rare opportunity to dine between the vines in the Piedmont Plateau — which is why we’re staying three nights. We’re thrilled to have another opportunity to stroll through their 117 acres of golden grape vines, vegetable beds, fruit trees and free-grazing farm animals. And to taste through many delicious varieties of their thoughtfully made wines, of course. Host vintner Andrew Baker is a conscientious farmer and winemaker who maintains a regenerative system meant to mimic nature in the vineyard and makes wine using zero additives in order to best reflect this historic property’s terroir. Guest chef Bryan Voltaggio will helm the field kitchen on our final night. He was mentored by Chef Charlie Palmer and has gone on to accrue quite a few culinary accolades, including an appearance on Top Chef and two James Beard nominations. He’s also opened several popular restaurants in Maryland including his newest venture, Thacher and Rye, where he cooks up locally sourced Mid-Atlantic cuisine.