One Year On The Hill: A Maryland Pig, Lamb, & Oyster Roast at Burnt Hill Farm

For one night only, chef-partner Tae Strain and founding winemaker Lisa Hinton will be joined by Maryland's most celebrated chefs, David and Tonya Thomas of Heirloom, Zack Mills of True Chesapeake, and Spike Gjerde of Woodberry Kitchen, for Burnt Hill's interpretation of the Chesapeake's beloved pig, lamb, and oyster roast to celebrate one year of Burnt Hill Farm.