Before closing for the season on Dec. 1, The Tides Inn hosted its seventh annual sell-out event Taste by the Bay. The celebration of Virginia libations, regional art and Northern Neck food draws hundreds of visitors to the idyllic resort every November. The 2019 event was particularly popular for sipping, shopping and savoring.
The sprawling resort transforms its dining and recreational spaces into tasting rooms and pop-up shops for visiting vendors. Across from the main lobby is the Cove Room which hosted eight retailers, two eateries and two wineries. Guests imbibed blends from Ingleside Vineyards and Mattaponi Vineyards and sampled warm spoonfuls of soup from SouperChefG as they shopped from potters, jewelers, home décor vendors and more.
Back in the main building, the King Carter Room and View Room were rich in aromas of freshly popped kernels from Northern Neck Popcorn Bag and zesty jars of Cyndi’s Pepper Jelly. Anchoring both spaces were two wine bars hosting The Williamsburg Winery and Kilmarnock-based Good Luck Cellars.
The creekside pool deck was reimagined into a beer and oyster garden offering chocolatey, hoppy and malty pours from brewers across the state. The nearby Rappahannock Oyster Company dished out a handful of seafood eats, including the wildly popular oyster stuffing.
Situated in the property’s recently renovated Fish Hawk Oyster Bar was Cobbler Mountain Cider, Plantation Peanuts and crispy samplings of fried okra and grilled sliders. Other standout attractions included alpacas on the Windsor Lawn, firepits and live music on the terrace and Byrd’s Seafood Co. food truck on the beach.
To seek respite from the festival crowds, guests were also invited to enjoy a sit-down lunch in the regal Chesapeake Restaurant. Executive Chef Alex Pasco curated a selection of harvest eats including a roasted squash and apple soup, roasted persimmon and burrata salad and roasted rosemary chicken breast.
The Tides Inn will reopen for business on April 1, 2020. Visit TidesInn.com for upcoming events, special rates and more.
Author: Grace Silipigni
