Public House’s second Summer Fest
Tastings from several local vineyards and some of Virginia’s top craft brewers, along with four popular local bands, are the focus of the Flint Hill Public House Restaurant & Inn’s second “backyard festival” on Saturday, June 14, on the grounds behind the facility.
Participating vineyards and breweries include Desert Rose Ranch & Winery, DuCard Vineyards, Fox Meadow Winery, Gadino Cellars, Gray Ghost Vineyards, Mountain View Vineyard & Winery, Narmada Winery, Philip Carter Winery of Virginia, Quievremont Wine, Rappahannock Cellars and Three Fox Vineyards. The craft beers tasting includes Bold Rock Hard Cider, Devils Backbone Brewing Company, Starr Hill Brewery, SweetWater Brewing Company and Three Brothers Brewing Company. Mark Clay, the Gold Top County Ramblers, Brian “Boo” Seal and the Shenandoah Travelers will provide music throughout the day and early evening.
Tickets to the tasting and music are $25 (available at flinthillfestival.com). Tickets at the door, if available, are $35. Entertainment-only tickets are $10. Guests must be 21 or older to drink and an adult must accompany children at all times; all pets must be on leashes. Seating is not supplied, but guests may bring quilts or lawn chairs. Hot dogs and hamburgers will be available from the grill
for a nominal fee and the restaurant’s full menu will be available indoors.
The Public House has more than doubled the size of this year's event, according to John Gruber, the restaurant and inn’s managing partner. “In addition to our deck, covered patio and pavilion, we have ordered two large tents for the back yard to accommodate more guests, vineyards and breweries,” Gruber said.
Festival guests will be able to tour the Public House’s new garden, a massive landscape project that will include vegetable and flower gardens and a greenhouse designed by brothers Brian and Kyle Loch of Permabuilds/Permascapes. “We have reached the size where maintaining our own garden was just prudent,” said chef Marvin Swaner. “We will continue to utilize local sources for meat and produce, but a garden provides us with a stable resource for our specific needs.”