That’s just one course the Lodge at Colonial Williamsburg’s Executive Chef has planned for Pints, Parings and Poisoned Dwarf, the kickoff event of their Winter Concert Weekend, in partnership with the Virginia Arts Festival.

It’s also the creative vehicle Chef uses to prepare “pints of frothy ales paired with flavorful food inspired by the British Isles.”  It was also our justification for tasting a little Guinness Stout with the ice cream, and we are not apologetic.

Chef Rhys has been preparing creative and decadent dishes at the Lodge for the past five years, after stints in Germany, Vermont and Wisconsin.

Meanwhile the star of Saturday night’s Winter Concert Weekend is Nashville icon Kathy Mattea.  For that event, Chef has a special Concert Dinner menu planned, only to return very, very early the morning after to prepare his Song of the South Sunday Brunch including, “dough-nut, Yankee cakes.”  Yes, homemade donuts.

By the way, Chef likes to talk about action stations – those cloth-draped tables where they carve roasts, toss pasta or make omelets.  Given his ebullience, we’re hoping CW will launch the Chef Action figure.  What do you think?

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