Overview: This small group experience is for those interested in learning more about Thomas Jefferson and some of the spectacular treasures in Bunny Mellon’s library.

Join the Oak Spring Garden Foundation for a special evening as we gather around the table and celebrate the birth of Thomas Jefferson. The evening begins with an illustrated lecture on Thomas Jefferson led by Peter Hatch in the Oak Spring Library. Guests will then enjoy a brief stroll through the formal garden to the main dining room of the Mellon residence for a meal researched and created by Chef Jason Neve. The dinner will highlight favorite dishes of Thomas Jefferson, many of which became popularized in the US after his time in France as well as an array of foods cultivated by Jefferson at Monticello. The event will begin promptly at 5:00pm in the Library and dinner will be served at 7:00pm.

Kindly note that due to the nature of this event, we are unable to accommodate dietary restrictions or preferences. This meal may contain dairy, eggs, gluten, and nuts.

Kindly note that due to the nature of this event, we are unable to accommodate dietary restrictions or preferences. This meal may contain dairy, eggs, gluten, and nuts.

About Oak Spring Garden Foundation: The Oak Spring Garden Foundation (OSGF) is a philanthropic foundation based at the former primary estate of the late Paul and Rachel Mellon, who were major philanthropists in the U.S. of the arts, humanities, and sciences in the second half of the twentieth century. OSGF is located in the northern Virginia Piedmont and Blue Ridge Mountains region (ca. one-hour drive from Washington, D.C.). Led by Sir Peter Crane, the Foundation’s inaugural President, OSGF provides workshops, short courses and supports residencies for artists and scholars. Its celebrated Library comprises rare books, manuscripts and works of art relating to horticulture, landscape design, botany and natural history. It is becoming a new center of stimulation of all things botanical, from fundamental research in plant evolution and conservation, to horticultural and plant conservation practice, to the history and art of plants, gardens and landscapes.

Photo Release Statement: By attending this event, you consent to your likeness and image being used for ongoing promotional and marketing efforts.

Availability: This event will be capped at 24 participants. Registrations will be accepted on a rolling basis through Eventbrite until full.

Peter Hatch was Director of Gardens and Grounds at Monticello from 1977 to 2012 and was responsible for the maintenance, interpretation, and restoration of the Monticello 2,400 acres landscape. He is the author of several books on Jefferson’s gardens and was an advisor for First Lady Michelle Obama’s White House Kitchen Garden.

Jason Neve joined the Oak Spring family in April of 2022. Born and raised in Cape Canaveral, Florida, Jason grew up immersed in the natural world of mangrove islands, sandy beaches and the wide-open sea. An early interest in cooking for family and friends evolved into an education at the Culinary Institute of America. Following his graduation from the Bachelors program in 2003, Jason moved to New York City and worked at AIX Restaurants under Chef Didier Virot. In 2005 he joined the Batali & Bastianich team to open Del Posto, which sparked his passion for cured meats that eventually led him out west to Las Vegas in 2007. 10 years passed as Jason started a family and worked his way up to Culinary Director for all of the Mario Batali and Joe Bastianich properties in Las Vegas. However, the east coast was calling Jason back; so in 2016 he moved to Boston to open and assume the role of Executive Chef for the Eataly location there.

In 2018 seeking a change of pace from the hustle and bustle of Eataly, Jason was fortunate to secure the Chef-in-Residence position at the Robert Rauschenberg Residency in Captiva Florida. This provided him a return to his home state, a reconnection with cooking and the relationships formed by interacting with those you cook for, and a glimpse into the world of the artist. When his time in Captiva came to an end in 2019 he returned to the restaurant world this time in Charlotte NC, as Executive Chef of Rooster’s Wood Fired Kitchen and The Jimmy; two Noble Food and Pursuits establishments. For the next 3 Years Jason survived the pandemic life of restaurant business, but never stopped thinking about using his cooking talents outside the standard restaurant walls. Karma and a celestial alignment prevailed in 2022 when Jason joined the Oak Springs Garden team as Chef and Head of Culinary Services. Now cooking for residents and guest by showcasing the bounty of the BCCF farm, Jason is looking forward to growing the culinary programs within the foundation.