Guests will be milling in and around the big tent, but in those smaller tents is where the real action is. Wesley Holland and his staff of 10 will be preparing and serving the main course and all its trimmings, the real feature at this spectacular event.
Wes, a native Virginian who lived in Gloucester for 25 years but now resides in Goochland, came to the catering business in 2005 with a great deal of experience in the culinary arts. He is pleased to say, "I’m working for myself not someone else." And like so many other good chefs, it wasn’t what he started out to be.
Wes explains: "I loved to sail so I took a job in a marina but later knew I had to do something else. I went to work at a restaurant in Williamsburg as a dishwasher. It was there I learned by watching what everyone else was doing, and in six months I was running the kitchen."