Signature Wine Dinner at Fall Line Kitchen with Chef Peyton Powell & Master Sommelier Robert Jones

An Exquisite Dinner At One of Richmond's Newest and Best Restaurants Inspired by the Bounty of Virginia

Enjoy modern and traditional coastal and comfort favorites inspired by the food-ways of Virginia at this culinary tour de force led by Chef Peyton Powell and assisted by Master Sommelier Robert Jones, one of only 279 Master Sommelier's in the world.

With Your Ticket, You Will:

• Enjoy a multi-course dinner prepared by Chef Peyton Powell.  Wines matched to the cuisine by Master Sommelier Robert Jones. 
• Mr. Jones and Mr. Powell will discuss the wine and food pairings in detail to enhance your dinner experience

Important Information

• All-inclusive 
• Limited to 30 diners
• You may arrive anytime after 6:15 pm
• All inclusive
• Smart casual attire
• 21 and over  

Talent 

Chef Peyton Powell - I was born in Southern Virginia and grew up eating and watching my Mom’s regional cooking whether assisting with family meals or just being there to lick the spoon. One thing was sure, I always enjoyed eating and having access to homegrown vegetables. Most of our ingredients grew in our garden or was foraged. This was before the farm to table movement and honestly I thought buying meat or fish from a grocery store was fancy. This foundation of going to family gatherings where we smoked whole pigs, made pickles, butchered venison, and attended summer fish fry’s sparked my passion in cooking and prompted my dreams to cook professionally. I worked for some years in my teens in restaurants and eventually followed my passion.

I soon graduated Dean’s List from Le Cordon Bleu in 2006 after doing an internship in New York City at the Capital Grille in the Chrysler Building. My journeys took me traveling extensively through Spain, Italy, and Mexico for culinary inspiration. Shortly after I worked my way into the 3 Michelin star restaurant Daniel under world famous Chef Daniel Boulud. His marriage of classic French Cuisine with seasonal ingredients was a huge influence on me. After 2 intense but rewarding years with Boulud I became Executive Sous Chef at Chef Mario Batali’s Casa Mono. I helped create a farm to table and whole animal program while using ingredients from the Union Square Farmers Market. In Collaboration with local farmers alongside Chef Anthony Sasso we created sustainably sourced and innovated menus. We won our first Michelin star in 2008 and to this day have remained one of the top restaurants in NYC. In 2013 I became Executive Chef creating my own twist on eclectic Mexican small plates at Pachanga Patterson. In my free time I traveled to Mexico City and Oaxaca learning indigenous cooking methods that inspired flavor for diverse cultural cooking techniques. I also did stints at farm to table Italian and New American restaurants in New York as cooking for the James Beard House, Pig Mountain, and Degustibus Cooking School in Macy’s NYC.  

In 2018 I decided to reconnect with my roots in Virginia taking on the position as Executive Chef for the Marriott and opening Fall Line Kitchen and Bar in late 2021.  
 

About Robert Jones MS (Master Sommelier)

Robert Jones grew up in Roanoke VA and holds a BA in Psychology from Roanoke College. Since June of 2001 he has worked as a national account manager for the wine importing company Kysela Père et Fils, LTD. and, as a side project, runs the wine bar and beverage program at his wife’s business, Leek & Thistle, on East Main Street RVA.

 Prior to that he spent 14 years working in restaurants, hotels, and private clubs in these locations:

-       Roanoke VA

-       Charlotte NC

-       Martha’s Vineyard MA

-       Atlanta GA

-       Richmond VA

Under Robert’s tenure as the sommelier and assistant maître d for the Dining Room the Ritz-Carlton, Buckhead in Atlanta, GA (1996 – 1999) the restaurant earned the coveted and rare Mobil 5 Star award, becoming one of 14 restaurants in the country to achieve that distinction.

In October 1999 Robert passed the service and blind tasting components of the Master Sommelier exam, and in March 2001 he passed the theoretical component of the Master Sommelier exam, becoming the country’s 47^th Master Sommelier. Today there are ~275 Master Sommeliers worldwide, ~175 of which are in the USA.

Robert participates, as an instructor and examiner, in all levels of the examinations and courses offered by the Court of Master Sommeliers, serves on the Board of Directors for the Court of Master Sommeliers, and has led educational/buying trips to wine regions in Europe, South America, South Africa, Australia and New Zealand.