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Hatchery Tour & Taste Event

from $60.00
Sold Out

Join us on May 2nd from 4–7 PM for an exclusive evening at The Hatchery.

Ty will lead a guided walking tour of our trout operation, sharing how we hatch, raise, process, and distribute trout. You’ll get a behind-the-scenes look of the property, hear the story of how this historic 1930’s hatchery was brought back to life, and get a tangible understanding of what truly local, responsibly raised fish looks and tastes like.

After the tour, settle in for live music, drinks, and a multi-course dinner prepared on-site by Chef Mark Ordaz, Executive Chef of Family Meal at Blue Hill in New York City, where he works alongside Chef Dan Barber, bringing Michelin star dining to southwest Virginia!

This is our first hatchery event in two years, so we are going all out. If you’ve been wanting to visit the hatchery, bring friends, enjoy incredible food, and see what we’re building here, this is the night.

Tickets:
Adults: $130
Kids (Ages 6–12): $60
Kids (5 & Under): Free

Ticket Type:

Join us on May 2nd from 4–7 PM for an exclusive evening at The Hatchery.

Ty will lead a guided walking tour of our trout operation, sharing how we hatch, raise, process, and distribute trout. You’ll get a behind-the-scenes look of the property, hear the story of how this historic 1930’s hatchery was brought back to life, and get a tangible understanding of what truly local, responsibly raised fish looks and tastes like.

After the tour, settle in for live music, drinks, and a multi-course dinner prepared on-site by Chef Mark Ordaz, Executive Chef of Family Meal at Blue Hill in New York City, where he works alongside Chef Dan Barber, bringing Michelin star dining to southwest Virginia!

This is our first hatchery event in two years, so we are going all out. If you’ve been wanting to visit the hatchery, bring friends, enjoy incredible food, and see what we’re building here, this is the night.

Tickets:
Adults: $130
Kids (Ages 6–12): $60
Kids (5 & Under): Free

Add your ticket to your cart and check out to secure your spot.

No refunds or exchanges. Tickets may be transferred to another guest. If transferring a ticket, please email smokeinchimneys@gmail.com.

 

About the chef

 

Chef Mark Ordaz

Chef Mark Ordaz is the Executive Chef of Michelin-starred restaurant, Family Meal at Blue Hill in New York City, where he works alongside Chef Dan Barber. Chef Mark is known for his commitment to seasonal, thoughtfully sourced ingredients. For this evening, he’ll be creating several courses featuring our trout at peak freshness along with seasonal ingredients.

Having a chef of his caliber cooking at this event is a rare opportunity. If you care about good food, where it comes from, and how it’s prepared, you won’t want to miss the chance to experience his cooking firsthand.