New Experiences


Pairings of Note

Let our wine ambassadors help in pairing wines and food, from Pinot Noir and mushroom ravioli to Cabernet Sauvignon and pepper crusted roast beef. Make a reservation and enjoy six samples pairing different foods with wine as a live band fills Castle O’Sullivan with festive music. The menu also features an arugula salad, goat cheese, poached shrimp, and a decadent chocolate cake.

Chef Demonstrations

Learn how some of your favorite dishes are prepared. See professional chefs in action during these periodic chef demonstrations in Germany, Oktoberfest, Italy and Ireland. Attending guests will receive complimentary bite-sized samples of dishes such as ham pâté from our local Virginia kiosk; heart of palm salad with cilantro lime vinaigrette from our Caribbean kiosk, spicy potato curry from our brand new India kiosk; and lettuce wraps with vegetables and tofu from our Asia kiosk.

Menus and demonstrations are subject to change.


Meet the Chefs

Chef Edwin “Big E” Patrick dreamed of having a culinary career from a young age. Growing up in Flint, Michigan, he watched his grandmother make dinner in the kitchen, learning how to prepare food himself. He began cooking for friends and family, and was encouraged by them to follow his dream and become a Chef. He found a job as a dishwasher at a restaurant, and in the years that followed, worked every operating position within that restaurant.

Fast forward several years, after serving over a decade in the Navy, when Chef Edwin traveled to Pittsburgh, Pennsylvania to earn his Bachelor’s degree in Culinary Management from the Art Institute of Pittsburgh. His time in Pittsburgh allowed him the opportunity to work for both PNC Park and Heinz Field. This experience brought him to Lehigh Valley, Pennsylvania for a position at several local colleges and Coca-Cola ® Park, home of the Lehigh Valley IronPigs.

Chef Edwin now resides in Hampton Roads and is the proud father of three children and a loving husband.

Chef K discovered her passion for food while growing up in a village outside of Torino, Italy with her mother. She spent a lot of time in the kitchen learning from generations of local Italian women. Admiring the dedication Italians put into their cooking, preparing every meal with only the freshest of ingredients, Chef K found her calling. Upon returning to the United States for college, Chef K began to study different cuisine. Starting as a prep cook at a gourmet resort in West Virginia, she worked her way up to Executive Chef. In 2004 she moved to Williamsburg, Virginia where she started her own catering company, Classic Catering, which continues to operate today. After talking with many customers and friends over the years, she realized that the overall desire to eat healthier is often contradicted with the idea that low-fat foods lack flavor. With this insight, she created “Phat Taste! Little Fat!” offering favorite recipes with all the wonderful flavor and only a quarter of the fat. Chef K’s second cookbook “Chef K Goes to Yorktown Market Days” offers a compilation of healthy soup and salad recipes created specifically for the local Farmer’s Market in historic Yorktown, Virginia.

Chef K is devoted to supporting local programs that help Americans. Every copy of her first cookbook “Phat Taste! Little Fat!” provides 24 meals to hungry Americans through the Feeding America Program. A percentage of the proceeds from “Chef K Goes to Yorktown Market Days” provides help for the Fisher House Foundation, supporting American military veterans and their families.

Chef K is Live on TV – “The Virginia This Morning Show” weekdays 9AM-10AM on CBS 6 in Richmond, Virginia.

Erica Rouse and her two siblings were raised in Memphis, Tennessee. At seventeen, Erica joined the United States Marine Corps were she traveled to places such as Okinawa, Thailand and the Philippines. These cultures inspired a sincere passion for international cuisine and her decision to become a chef.

Five years later Erica pursued her dream, attending culinary school at both the Art Institute of Raleigh-Durham and the Art Institute of Virginia Beach. While in school, Erica thrived to learn as much as she could absorb. This determination won her a bronze medal in the American Culinary Federation’s Chocolates and Confections competition. Erica graduated in December 2016 with honors from the Art Institutes. She is proud to be a Certified Culinarian and member of the American Culinary Federation, a decorated military veteran, and mother of a Pembroke Welsh Corgi named Louie. She resides in Williamsburg with her husband Charles.