These weekly interactive cooking classes will delight your senses. Join Executive Chef Dean Maupin in the kitchen each Tuesday in February for a one hour cooking demo and leave eager to try your newfound skills at home!
Week 1: Great Pot Meals - Join us as we celebrate simple and delicious one pot meals.
Week 2: Charcuterie - Artisan hams, sausages, salamis and odd bits. Join us as we celebrate all things from nose to tail.
Week 3: Egg Cookery - Come celebrate the local farm egg in all its glory.
Week 4: Gluten and Dairy Free Cookery - By popular demand, explore techniques to satisfy and impress family and friends with such dietary restrictions.
Price: $25 per person
Reservations required: Please call 434.979.3440. Limited attendance available, so early booking is suggested.
Join Executive Chef Dean Maupin in the kitchen for a 30-45 minute cooking demo, and indulge in a complimentary glass of Edith's Reserve Wine. Following the demo, Chef Dean will offer a special themed three course dinner menu in Fossetts's for your enjoyment.
Price: $65 per person (excluding beverage service with dinner)
Reservations required: Please call 434.979.3440 to reserve your space
Please note that if you should book and attend each Around the World - Themed Demo & Dinner throughout the year, you may attend the December event with our compliments.
Date: every Wednesday
Time: 1:30 pm, in the Great Hall
Patricia Castelli, author of The Story of Keswick Hall, a book about the 100-year history of the property, will host these weekly Keswick Estate History Tours.
These weekly interactive cooking classes will delight your senses. Join Executive Chef Dean Maupin in the kitchen each Tuesday in February for a one hour cooking demo and leave eager to try your newfound skills at home!
Week 1: Great Pot Meals - Join us as we celebrate simple and delicious one pot meals.
Week 2: Charcuterie - Artisan hams, sausages, salamis and odd bits. Join us as we celebrate all things from nose to tail.
Week 3: Egg Cookery - Come celebrate the local farm egg in all its glory.
Week 4: Gluten and Dairy Free Cookery - By popular demand, explore techniques to satisfy and impress family and friends with such dietary restrictions.
Price: $25 per person
Reservations required: Please call 434.979.3440. Limited attendance available, so early booking is suggested.
Date: every Wednesday
Time: 1:30 pm, in the Great Hall
Patricia Castelli, author of The Story of Keswick Hall, a book about the 100-year history of the property, will host these weekly Keswick Estate History Tours.
Date: Thursday, February 16
Time: 6:45 pm
Location: Fossett's
Back by popular demand! Welcome bon-vivant and French Estate owner Clement Brown III as he acts as referee as you - the dinner guest - judge French and American wines side-by-side to determine the winner. Executive Chef Dean Maupin will prepare cuisine to inspire your senses as you determine the outcome of this great wine adventure!
Price: $89 per person, plus tax and gratuity
Reservations required: Please call 434.979.3440
These weekly interactive cooking classes will delight your senses. Join Executive Chef Dean Maupin in the kitchen each Tuesday in February for a one hour cooking demo and leave eager to try your newfound skills at home!
Week 1: Great Pot Meals - Join us as we celebrate simple and delicious one pot meals.
Week 2: Charcuterie - Artisan hams, sausages, salamis and odd bits. Join us as we celebrate all things from nose to tail.
Week 3: Egg Cookery - Come celebrate the local farm egg in all its glory.
Week 4: Gluten and Dairy Free Cookery - By popular demand, explore techniques to satisfy and impress family and friends with such dietary restrictions.
Price: $25 per person
Reservations required: Please call 434.979.3440. Limited attendance available, so early booking is suggested.
Date: every Wednesday
Time: 1:30 pm, in the Great Hall
Patricia Castelli, author of The Story of Keswick Hall, a book about the 100-year history of the property, will host these weekly Keswick Estate History Tours.
Date: every Wednesday
Time: 1:30 pm, in the Great Hall
Patricia Castelli, author of The Story of Keswick Hall, a book about the 100-year history of the property, will host these weekly Keswick Estate History Tours.
These weekly interactive cooking classes will delight your senses. Join Executive Chef Dean Maupin in the kitchen each Tuesday in February for a one hour cooking demo and leave eager to try your newfound skills at home!
Week 1: Great Pot Meals - Join us as we celebrate simple and delicious one pot meals.
Week 2: Charcuterie - Artisan hams, sausages, salamis and odd bits. Join us as we celebrate all things from nose to tail.
Week 3: Egg Cookery - Come celebrate the local farm egg in all its glory.
Week 4: Gluten and Dairy Free Cookery - By popular demand, explore techniques to satisfy and impress family and friends with such dietary restrictions.
Price: $25 per person
Reservations required: Please call 434.979.3440. Limited attendance available, so early booking is suggested.
Date: every Wednesday
Time: 1:30 pm, in the Great Hall
Patricia Castelli, author of The Story of Keswick Hall, a book about the 100-year history of the property, will host these weekly Keswick Estate History Tours.
Date: every Wednesday
Time: 1:30 pm, in the Great Hall
Patricia Castelli, author of The Story of Keswick Hall, a book about the 100-year history of the property, will host these weekly Keswick Estate History Tours.
Date: Thursday, March 15
Time: 6:45 pm
Location: Fossett's
Gabriele Rausee is without doubt the progenitor of modern winemaking in the Old Dominion. Arriving in 1976, he instigated the planting of vinifera at Barboursville Vineyards and finally brought to fruition Thomas Jefferson's dream of making European style wines. Now working at Monticello, Gabrielle still finds time to consult and make wine. Join us as we honor his achievements, pairing his signature wines with the cuisine of Executive Chef Dean Maupin.
Price: $89 per person, plus tax and gratuity
Reservations required: Please call 434.979.3440
Date: every Wednesday
Time: 1:30 pm, in the Great Hall
Patricia Castelli, author of The Story of Keswick Hall, a book about the 100-year history of the property, will host these weekly Keswick Estate History Tours.
Date: Saturday, March 24 & Sunday, March 25
Time: Reservations available from 6:00 - 9:30 pm
Location: Fossett's
For two nights only, Executive Chef Dean Maupin recreates the old Keswick dining menu from the 1950's. Don't miss the chance to dine off this authentic menu. Who knows, perhaps it will be offered at the 1950's pricing, as well.
Reservations: Please call 434.979.3440 to reserve your space
Date: Saturday, March 24 & Sunday, March 25
Time: Reservations available from 6:00 - 9:30 pm
Location: Fossett's
For two nights only, Executive Chef Dean Maupin recreates the old Keswick dining menu from the 1950's. Don't miss the chance to dine off this authentic menu. Who knows, perhaps it will be offered at the 1950's pricing, as well.
Reservations: Please call 434.979.3440 to reserve your space
Date: every Wednesday
Time: 1:30 pm, in the Great Hall
Patricia Castelli, author of The Story of Keswick Hall, a book about the 100-year history of the property, will host these weekly Keswick Estate History Tours.
Wish your garden could look like Keswick's? Join our Head Gardener, Amy Lewis, as she shares her seasonal tips and tricks of the trade to help you transform your yard into a colorful retreat!
Price: $25 per person
Reservations: Please call 434.979.9440
Date: every Wednesday
Time: 1:30 pm, in the Great Hall
Patricia Castelli, author of The Story of Keswick Hall, a book about the 100-year history of the property, will host these weekly Keswick Estate History Tours.
Join Executive Chef Dean Maupin in the kitchen for a 30-45 minute cooking demo, and indulge in a complimentary glass of Edith's Reserve Wine. Following the demo, Chef Dean will offer a special themed three course dinner menu in Fossetts's for your enjoyment.
Price: $65 per person (excluding beverage service with dinner)
Reservations required: Please call 434.979.3440 to reserve your space
Please note that if you should book and attend each Around the World - Themed Demo & Dinner throughout the year, you may attend the December event with our compliments.
Date: every Wednesday
Time: 1:30 pm, in the Great Hall
Patricia Castelli, author of The Story of Keswick Hall, a book about the 100-year history of the property, will host these weekly Keswick Estate History Tours.
Date: Thursday, April 12
Time: 6:45 pm
Location: Fossett's
A long time benchmark in California winemaking, Trefethen Winery has been in existence for over a hundred years and remains a family operation. Winners of awards too numerous to list, Trefethen continues to forge a clear path with their array of fine wines. Join Trefethen's John Smith as he presents the Trefethen line-up accompanied by the fine cuisine of Executive Chef Dean Maupin.
Price: $89 per person, plus tax and gratuity
Reservations required: Please call 434.979.3440
Brides are invited to join us for a unique opportunity to view and enjoy the latest table and decor ideas, creative floral displays, menu and mixology trends and more. Preferred vendors will be available to answer questions and Keswick's dedicated team of wedding professionals will help you create a day you'll never forget.
Date: every Wednesday
Time: 1:30 pm, in the Great Hall
Patricia Castelli, author of The Story of Keswick Hall, a book about the 100-year history of the property, will host these weekly Keswick Estate History Tours.
Join Keswick's Director of Tennis, Nancy Holt, for a Total Tennis workout. The main focus of the instruction will be on the following:
Stroke and footwork drills
Tennis fitness/cardio sessions
Singles strategy - including base line play, serve and volley & understanding percentage shots
Doubles strategy - including serve and volley, return of serve & positioning offensively and defensively as needed
2.5 hours of instruction per day
The camp will be geared torwards USTA Ratings 3.0, 3.5 and 4.0 players.
Video analysis will be used throughout the camp to enhance the learning process.
Price: $170 per person, includes instruction, 1 hr use of ball machine, Keswick Logo Hat or Towel, can of tennis balls and a Fossett's cocktail
Reservations required: Please sign up for the clinic to secure your space by Thursday, April 19 at activities@keswick.com.
Join Keswick's Director of Tennis, Nancy Holt, for a Total Tennis workout. The main focus of the instruction will be on the following:
Stroke and footwork drills
Tennis fitness/cardio sessions
Singles strategy - including base line play, serve and volley & understanding percentage shots
Doubles strategy - including serve and volley, return of serve & positioning offensively and defensively as needed
2.5 hours of instruction per day
The camp will be geared torwards USTA Ratings 3.0, 3.5 and 4.0 players.
Video analysis will be used throughout the camp to enhance the learning process.
Price: $170 per person, includes instruction, 1 hr use of ball machine, Keswick Logo Hat or Towel, can of tennis balls and a Fossett's cocktail
Reservations required: Please sign up for the clinic to secure your space by Thursday, April 19 at activities@keswick.com.
Date: every Wednesday
Time: 1:30 pm, in the Great Hall
Patricia Castelli, author of The Story of Keswick Hall, a book about the 100-year history of the property, will host these weekly Keswick Estate History Tours.
Wish your garden could look like Keswick's? Join our Head Gardener, Amy Lewis, as she shares her seasonal tips and tricks of the trade to help you transform your yard into a colorful retreat! In the spirit of the victory garden, join us in the vegetable garden for this workshop and learn how to foster vegetable gardening at home.
Price: $25 per person
Reservations: Please call 434.979.9440
These weekly interactive cooking classes will delight your senses. Join Executive Chef Dean Maupin in the kitchen each Tuesday in May for a one hour cooking demo and leave eager to try your newfound skills at home!
Week 1: Celebrating the Chesapeake Bay - Clams, Blue Crab and Striped Bass. Learn how to impress your friends and family with inspired and simple preparations.
Week 2: Handcrafted Pasta - From dough to fillings to sauces, everything you need to know to make your own great pasta at home.
Week 3: Glorious Cheese - Join us as we celebrate the fine world of cheese, from Europe to Wisconsin and everywhere in between.
Week 4: Spring Chicken - From butchery to fricassee, to stock and jus, everything you need to know to prepare a great meal.
Price: $25 per person
Reservations required: Please call 434.979.3440. Limited attendance available, so early booking is suggested.
These weekly interactive cooking classes will delight your senses. Join Executive Chef Dean Maupin in the kitchen each Tuesday in May for a one hour cooking demo and leave eager to try your newfound skills at home!
Week 1: Celebrating the Chesapeake Bay - Clams, Blue Crab and Striped Bass. Learn how to impress your friends and family with inspired and simple preparations.
Week 2: Handcrafted Pasta - From dough to fillings to sauces, everything you need to know to make your own great pasta at home.
Week 3: Glorious Cheese - Join us as we celebrate the fine world of cheese, from Europe to Wisconsin and everywhere in between.
Week 4: Spring Chicken - From butchery to fricassee, to stock and jus, everything you need to know to prepare a great meal.
Price: $25 per person
Reservations required: Please call 434.979.3440. Limited attendance available, so early booking is suggested.
Date: Saturday, May 12
Time: Gather in the Great Hall at 12:45 pm
We have teamed up with Carson Oldham of Albemarle Angler for a fun-filled afternoon of trout fishing on Broadmoor Lake in the Estates at Keswick. After you've reeled in the big one, we'll cook it up for you to enjoy.
Price: $35 per person, includes fishing, lunch and all the trout you can catch!
These weekly interactive cooking classes will delight your senses. Join Executive Chef Dean Maupin in the kitchen each Tuesday in May for a one hour cooking demo and leave eager to try your newfound skills at home!
Week 1: Celebrating the Chesapeake Bay - Clams, Blue Crab and Striped Bass. Learn how to impress your friends and family with inspired and simple preparations.
Week 2: Handcrafted Pasta - From dough to fillings to sauces, everything you need to know to make your own great pasta at home.
Week 3: Glorious Cheese - Join us as we celebrate the fine world of cheese, from Europe to Wisconsin and everywhere in between.
Week 4: Spring Chicken - From butchery to fricassee, to stock and jus, everything you need to know to prepare a great meal.
Price: $25 per person
Reservations required: Please call 434.979.3440. Limited attendance available, so early booking is suggested.
Date: Thursday, May 17
Time: 6:45 pm
Location: Fossett's
The Old Dominion's stature as a winemaking state has increased dramatically over the last few years and Virginia now claims over 225 wineries within its boundaries. The quality of the wines has increased exponentially as well, with Virginia securing a niche in the worldwide market with its Viognier, Pinot Gris and Petit Verdot. Join us and judge as we pour select wines from around the world, pitting them in a blind tasting with Virginia's best. Who will win the prize? As usual, award-winning Executive Chef Dean Maupin will prepare a special menu to match the phenomenal wines.
Price: $89 per person, plus tax and gratuity
Reservations required: Please call 434.979.3440
These weekly interactive cooking classes will delight your senses. Join Executive Chef Dean Maupin in the kitchen each Tuesday in May for a one hour cooking demo and leave eager to try your newfound skills at home!
Week 1: Celebrating the Chesapeake Bay - Clams, Blue Crab and Striped Bass. Learn how to impress your friends and family with inspired and simple preparations.
Week 2: Handcrafted Pasta - From dough to fillings to sauces, everything you need to know to make your own great pasta at home.
Week 3: Glorious Cheese - Join us as we celebrate the fine world of cheese, from Europe to Wisconsin and everywhere in between.
Week 4: Spring Chicken - From butchery to fricassee, to stock and jus, everything you need to know to prepare a great meal.
Price: $25 per person
Reservations required: Please call 434.979.3440. Limited attendance available, so early booking is suggested.
These weekly interactive cooking classes will delight your senses. Join Executive Chef Dean Maupin in the kitchen each Tuesday in May for a one hour cooking demo and leave eager to try your newfound skills at home!
Week 1: Celebrating the Chesapeake Bay - Clams, Blue Crab and Striped Bass. Learn how to impress your friends and family with inspired and simple preparations.
Week 2: Handcrafted Pasta - From dough to fillings to sauces, everything you need to know to make your own great pasta at home.
Week 3: Glorious Cheese - Join us as we celebrate the fine world of cheese, from Europe to Wisconsin and everywhere in between.
Week 4: Spring Chicken - From butchery to fricassee, to stock and jus, everything you need to know to prepare a great meal.
Price: $25 per person
Reservations required: Please call 434.979.3440. Limited attendance available, so early booking is suggested.
Date: every Friday in June
Time: 6:00 - 9:30 pm
Location: Fossett's
Enjoy live music, wine tastings and awesome food specials in celebration of Charlottesville's 250 years.
Price: Wine and food offerings will be priced per item, per usual dining
Reservations: Attendance is complimentary, however, reservations are required. Please call 434.979.3440 to reserve your space.
Keswick invites you to join in the 11th Annual 5K memorial run in honor of Club member Sally Carle. All the proceeds will be donated to local out reach program, the Hospice of the Piedmont.
Date: Saturday, June 2
Time: on site registration begins at 6:30 am, race start time at 8:00 am
This 5K run is held through the gorgeous Keswick Estate with shaded rolling hills, very little traffic, and beautiful scenery.
Refreshments, waters, sports drinks, restrooms and changing rooms are all available on site.
Please contact Colette Long at 434.923.4319 for more information.
Date: every Friday in June
Time: 6:00 - 9:30 pm
Location: Fossett's
Enjoy live music, wine tastings and awesome food specials in celebration of Charlottesville's 250 years.
Price: Wine and food offerings will be priced per item, per usual dining
Reservations: Attendance is complimentary, however, reservations are required. Please call 434.979.3440 to reserve your space.
Join Executive Chef Dean Maupin in the kitchen for a 30-45 minute cooking demo, and indulge in a complimentary glass of Edith's Reserve Wine. Following the demo, Chef Dean will offer a special themed three course dinner menu in Fossetts's for your enjoyment.
Price: $65 per person (excluding beverage service with dinner)
Reservations required: Please call 434.979.3440 to reserve your space
Please note that if you should book and attend each Around the World - Themed Demo & Dinner throughout the year, you may attend the December event with our compliments.
Join us poolside as we recreate our most popular wine dinner of the 2011 season. This is the El Grande Asado/ Parilla Gaucho cookout of Argentina, featuring the never-ending buffet of fine roasted meats and other accompaniments, prepared by Executive Chef El Grande de Dean Maupin. The premier cuisine will be paired with the finest wines Argentina has to offer!
Price: $89 per person, plus tax and gratuity
Reservations required: Please call 434.979.3440
Date: every Friday in June
Time: 6:00 - 9:30 pm
Location: Fossett's
Enjoy live music, wine tastings and awesome food specials in celebration of Charlottesville's 250 years.
Price: Wine and food offerings will be priced per item, per usual dining
Reservations: Attendance is complimentary, however, reservations are required. Please call 434.979.3440 to reserve your space.
Date: every Friday in June
Time: 6:00 - 9:30 pm
Location: Fossett's
Enjoy live music, wine tastings and awesome food specials in celebration of Charlottesville's 250 years.
Price: Wine and food offerings will be priced per item, per usual dining
Reservations: Attendance is complimentary, however, reservations are required. Please call 434.979.3440 to reserve your space.
Date: every Friday in June
Time: 6:00 - 9:30 pm
Location: Fossett's
Enjoy live music, wine tastings and awesome food specials in celebration of Charlottesville's 250 years.
Price: Wine and food offerings will be priced per item, per usual dining
Reservations: Attendance is complimentary, however, reservations are required. Please call 434.979.3440 to reserve your space.
Join Chef Erin Maupin as she walks us through the art of pie making and shares her favorite summer recipes. It is sure to be an educational, fun, hands-on experience, that is not to be missed!
Price: $35 per person
Reservations: Please call 434.979.3440 to reserve your space
Keswick Hall's longtime Sommelier, Richard Hewitt, recently moved and was forced to look at his extensive collection of wines. He was pleased to discover the number of fine wines he had accrued from various occasions over time, and now he wants to share some of those gems with you. Join us as Richard expertly pairs these wines with a multi-course tasting menu prepared by Executive Chef Dean Maupin, all in the cozy ambiance of our Treble Wine Cellar.
Price: $159 per person, plus tax and gratuity
Reservations required: Early booking is strongly recommended as this event is limited to 12 people. Please call 434.979.3440 to reserve your space!
Date: Thursday, July 26
Time: 6:45 pm
Location: Fossett's
Join us for the unusual opportunity to meet Mannie Burke, president and founder of the Rare Wine Company and taste some exciting wines from his portfolio along with several very old Madeiras! Mr. Burke is in the area to meet with Monitcello officials and discuss elaborating a 'Jefferson' cuvee of Madeira. We have sequestered him for the evening and Executive Chef Dean Maupin promises to prepare 'rare' cuisine to accompany Mr. Burke's selections.
Price: $129 per person, plus tax and gratuity
Reservations required: Please call 434.979.3440
These weekly interactive cooking classes will delight your senses. Join Executive Chef Dean Maupin in the kitchen each Tuesday in August for a one hour cooking demo and leave eager to try your newfound skills at home!
Week 1: The Art of the Wood Fired Grill - Dry aged beef, wild salmon and garden vegetables and grilled pizza. Learn how to enhance the flavor of your next cookout!
Week 2: Corntastic! - Join us as we investigate and celebrate the versatile sweet ear of corn.
Week 3: Heirloom Summer Vegetables - Join us as we celebrate the bounty of the Keswick vegetable garden.
Week 4: Summertime Desserts - From pies to tarts, custards and crisps.
Price: $25 per person
Reservations required: Please call 434.979.3440. Limited attendance available, so early booking is suggested.
Join Executive Chef Dean Maupin in the kitchen for a 30-45 minute cooking demo, and indulge in a complimentary glass of Edith's Reserve Wine. Following the demo, Chef Dean will offer a special themed three course dinner menu in Fossetts's for your enjoyment.
Price: $65 per person (excluding beverage service with dinner)
Reservations required: Please call 434.979.3440 to reserve your space
Please note that if you should book and attend each Around the World - Themed Demo & Dinner throughout the year, you may attend the December event with our compliments.
These weekly interactive cooking classes will delight your senses. Join Executive Chef Dean Maupin in the kitchen each Tuesday in August for a one hour cooking demo and leave eager to try your newfound skills at home!
Week 1: The Art of the Wood Fired Grill - Dry aged beef, wild salmon and garden vegetables and grilled pizza. Learn how to enhance the flavor of your next cookout!
Week 2: Corntastic! - Join us as we investigate and celebrate the versatile sweet ear of corn.
Week 3: Heirloom Summer Vegetables - Join us as we celebrate the bounty of the Keswick vegetable garden.
Week 4: Summertime Desserts - From pies to tarts, custards and crisps.
Price: $25 per person
Reservations required: Please call 434.979.3440. Limited attendance available, so early booking is suggested.
Date: Thursday, August 16
Time: 6:45 pm
Location: Fossett's
Think of cool Aegean breezes, white-washed houses and a pale blue sky. Yes, you are on the Greek islands! Grecce's wine production and quality has skyrocketed in the last few years, while prices for their wines have remained moderate. Join us as we explore the best wines Greece has to offer paired with a bouzouki-inspired Greek menu crafted by Executive Chef Dean Maupin. Oopa!
Price: $89 per person, plus tax and gratuity
Reservations required: Please call 434.979.3440
These weekly interactive cooking classes will delight your senses. Join Executive Chef Dean Maupin in the kitchen each Tuesday in August for a one hour cooking demo and leave eager to try your newfound skills at home!
Week 1: The Art of the Wood Fired Grill - Dry aged beef, wild salmon and garden vegetables and grilled pizza. Learn how to enhance the flavor of your next cookout!
Week 2: Corntastic! - Join us as we investigate and celebrate the versatile sweet ear of corn.
Week 3: Heirloom Summer Vegetables - Join us as we celebrate the bounty of the Keswick vegetable garden.
Week 4: Summertime Desserts - From pies to tarts, custards and crisps.
Price: $25 per person
Reservations required: Please call 434.979.3440. Limited attendance available, so early booking is suggested.
These weekly interactive cooking classes will delight your senses. Join Executive Chef Dean Maupin in the kitchen each Tuesday in August for a one hour cooking demo and leave eager to try your newfound skills at home!
Week 1: The Art of the Wood Fired Grill - Dry aged beef, wild salmon and garden vegetables and grilled pizza. Learn how to enhance the flavor of your next cookout!
Week 2: Corntastic! - Join us as we investigate and celebrate the versatile sweet ear of corn.
Week 3: Heirloom Summer Vegetables - Join us as we celebrate the bounty of the Keswick vegetable garden.
Week 4: Summertime Desserts - From pies to tarts, custards and crisps.
Price: $25 per person
Reservations required: Please call 434.979.3440. Limited attendance available, so early booking is suggested.
Wish your garden could look like Keswick's? Join our Head Gardener, Amy Lewis, as she shares her seasonal tips and tricks of the trade to help you transform your yard into a colorful retreat! In this workshop, learn the appropriate way to renovate your perennial garden as we teach you what and how to dig, divide and transplant.
Price: $25 per person
Reservations: Please call 434.979.9440
Join us for the ultimate wine experience as we journey to "Dine Among the Vine" at Keswick's own Courtside Vineyard. Revel in stories of Jefferson's trials and tribulations while enjoying vineyard cuisine prepared by Executive Chef Dean Maupin, paired with a variety of Monticello AVA's award-winning wines. The setting is further enhanced by torchlight and live music! Don't miss this perennial favorite!
Price: $89 per person, plus tax and gratuity
Reservations required: Please call 434.979.3440
Date: Monday, September 17 & Tuesday, September 18
Join Keswick's Director of Tennis, Nancy Holt, for a Total Tennis workout. The main focus of the instruction will be on the following:
Stroke and footwork drills
Tennis fitness/cardio sessions
Singles strategy - including base line play, serve and volley & understanding percentage shots
Doubles strategy - including serve and volley, return of serve & positioning offensively and defensively as needed
2.5 hours of instruction per day
The camp will be geared torwards USTA Ratings 3.0, 3.5 and 4.0 players.
Video analysis will be used throughout the camp to enhance the learning process.
Price: $170 per person, includes instruction, 1 hr use of ball machine, Keswick Logo Hat or Towel, can of tennis balls and a Fossett's cocktail
Reservations required: Please sign up for the clinic to secure your space by Thursday, September 13 at activities@keswick.com.
Date: Monday, September 17 & Tuesday, September 18
Join Keswick's Director of Tennis, Nancy Holt, for a Total Tennis workout. The main focus of the instruction will be on the following:
Stroke and footwork drills
Tennis fitness/cardio sessions
Singles strategy - including base line play, serve and volley & understanding percentage shots
Doubles strategy - including serve and volley, return of serve & positioning offensively and defensively as needed
2.5 hours of instruction per day
The camp will be geared torwards USTA Ratings 3.0, 3.5 and 4.0 players.
Video analysis will be used throughout the camp to enhance the learning process.
Price: $170 per person, includes instruction, 1 hr use of ball machine, Keswick Logo Hat or Towel, can of tennis balls and a Fossett's cocktail
Reservations required: Please sign up for the clinic to secure your space by Thursday, September 13 at activities@keswick.com.
Wish your garden could look like Keswick's? Join our Head Gardener, Amy Lewis, as she shares her seasonal tips and tricks of the trade to help you transform your yard into a colorful retreat! Did you know that bulbs are more than just daffodils and tulips? In this workshop, learn about all the different minor bulbs and where and how to use them in the garden.
Price: $25 per person
Reservations: Please call 434.979.9440
Date: Thursday, October 4
Time: 6:45 pm
Location: Fossett's
La Bella Italia - always popular - is the theme we are celebrating this month. Join Jim Hutton of Vias Imports, the best premium fine wine importer of exclusively Italian wines, as he presents select wines from Northern Italy. Executive Chef Dean will create a proper Piedmontese menu to accompany il vino. Ci vediammo!
Price: $89 per person, plus tax and gratuity
Reservations required: Please call 434.979.3440
Join Executive Chef Dean Maupin in the kitchen for a 30-45 minute cooking demo, and indulge in a complimentary glass of Edith's Reserve Wine. Following the demo, Chef Dean will offer a special themed three course dinner menu in Fossetts's for your enjoyment.
Price: $65 per person (excluding beverage service with dinner)
Reservations required: Please call 434.979.3440 to reserve your space
Please note that if you should book and attend each Around the World - Themed Demo & Dinner throughout the year, you may attend the December event with our compliments.
Join Executive Chef Dean Maupin as he introduces us to the craft of cider making and shares recipes for this classic fall beverage. It is sure to be an educational, fun, hands-on experience, that is not to be missed!
Price: $35 per person
Reservations: Please call 434.979.3440 to reserve your space
These weekly interactive cooking classes will delight your senses. Join Executive Chef Dean Maupin in the kitchen each Tuesday in November for a one hour cooking demo and leave eager to try your newfound skills at home!
Week 1: Hors D'oeuvres for the Holidays - Everything you need to know to impress your guests at your next holiday gathering.
Week 2: Spuds, Truffles and Wild Gnocchi - Join us as we celebrate all things earthy!
Week 3: Squash, from Butternut to Kabocha - Creative techniques on how to prepare these sweet wonders.
Week 4: The Five Mother Sauces - An introduction and how-to session, regarding the art of the classic french five!
Price: $25 per person
Reservations required: Please call 434.979.3440. Limited attendance available, so early booking is suggested.
Date: Thursday, November 8
Time: 6:45 pm
Location: Fossett's
Join us as we celebrate Spain with the irrepressible Andre Tamers of Demaison Imports. Andre only imports wines from the best Spanish houses, so his selections are always a treat! Try wines from all around Spain paired with Andalusia-inspired cuisine prepared by Executive Chef Dean Maupin.
Price: $89 per person, plus tax and gratuity
Reservations required: Please call 434.979.3440
These weekly interactive cooking classes will delight your senses. Join Executive Chef Dean Maupin in the kitchen each Tuesday in November for a one hour cooking demo and leave eager to try your newfound skills at home!
Week 1: Hors D'oeuvres for the Holidays - Everything you need to know to impress your guests at your next holiday gathering.
Week 2: Spuds, Truffles and Wild Gnocchi - Join us as we celebrate all things earthy!
Week 3: Squash, from Butternut to Kabocha - Creative techniques on how to prepare these sweet wonders.
Week 4: The Five Mother Sauces - An introduction and how-to session, regarding the art of the classic french five!
Price: $25 per person
Reservations required: Please call 434.979.3440. Limited attendance available, so early booking is suggested.
These weekly interactive cooking classes will delight your senses. Join Executive Chef Dean Maupin in the kitchen each Tuesday in November for a one hour cooking demo and leave eager to try your newfound skills at home!
Week 1: Hors D'oeuvres for the Holidays - Everything you need to know to impress your guests at your next holiday gathering.
Week 2: Spuds, Truffles and Wild Gnocchi - Join us as we celebrate all things earthy!
Week 3: Squash, from Butternut to Kabocha - Creative techniques on how to prepare these sweet wonders.
Week 4: The Five Mother Sauces - An introduction and how-to session, regarding the art of the classic french five!
Price: $25 per person
Reservations required: Please call 434.979.3440. Limited attendance available, so early booking is suggested.
These weekly interactive cooking classes will delight your senses. Join Executive Chef Dean Maupin in the kitchen each Tuesday in November for a one hour cooking demo and leave eager to try your newfound skills at home!
Week 1: Hors D'oeuvres for the Holidays - Everything you need to know to impress your guests at your next holiday gathering.
Week 2: Spuds, Truffles and Wild Gnocchi - Join us as we celebrate all things earthy!
Week 3: Squash, from Butternut to Kabocha - Creative techniques on how to prepare these sweet wonders.
Week 4: The Five Mother Sauces - An introduction and how-to session, regarding the art of the classic french five!
Price: $25 per person
Reservations required: Please call 434.979.3440. Limited attendance available, so early booking is suggested.
Join Executive Chef Dean Maupin in the kitchen for a 30-45 minute cooking demo, and indulge in a complimentary glass of Edith's Reserve Wine. Following the demo, Chef Dean will offer a special themed three course dinner menu in Fossetts's for your enjoyment.
Price: $65 per person (excluding beverage service with dinner)
Reservations required: Please call 434.979.3440 to reserve your space
Please note that if you should book and attend each Around the World - Themed Demo & Dinner throughout the year, you may attend the December event with our compliments.
Date: Thursday, December 13
Time: 6:45 pm
Location: Fossett's
It's that time of year again and the holidays are upon us! Impress your friends and family with your knowledge of the bubbles! Join us as we explore sparkling wines and champagnes from around the world. Who makes the best bubbly? You be the judge! As always, Executive Chef Dean Maupin will prepare an effervescent meal to pair with these heavenly wines.
Price: $89 per person, plus tax and gratuity
Reservations required: Please call 434.979.3440
