Oak Spring Garden Foundation

### Context Profile for Oak Spring Garden Foundation

1. **Organization Mission & Cause**:
   - The Oak Spring Garden Foundation (OSGF) is dedicated to the conservation of biodiversity and the promotion of sustainable land management practices. Their mission is to steward the Oak Spring estate, a 700-acre property rich in diverse ecosystems, to protect and foster wildlife communities. They aim to share their conservation efforts and knowledge with the public through educational programs and community engagement.

2. **Type of Activities**:
   - OSGF hosts various events, including guided biodiversity walks, educational workshops, and community programs focused on conservation and sustainability. The "Biodiversity Walk" is a recent event that invites participants to explore the estate's flora and fauna while learning about conservation practices. They also engage in fundraising campaigns to support their initiatives and promote awareness of biodiversity issues.

3. **Tone of Voice**:
   - The tone of OSGF's communication is friendly, informative, and inviting. They use clear and accessible language to engage a diverse audience, including novice and seasoned nature enthusiasts. The content is structured to provide essential information while encouraging participation and fostering a sense of community.

4. **Emoji Usage**:
   - The organization does not appear to use emojis in their communications, maintaining a professional and straightforward approach in their messaging.

5. **Key Facts**:
   - **Founding Info**: Established by Paul and Bunny Mellon, OSGF is committed to conservation and education.
   - **Scale**: The foundation operates on a 700-acre estate, focusing on biodiversity conservation.
   - **Impact Metrics**: Specific metrics were not detailed on the website, but their activities emphasize community engagement and educational outreach.
   - **Volunteer Info**: Information about volunteer opportunities is not explicitly mentioned, but community involvement is encouraged through events.

6. **Writing Guidelines**:
   - Use clear and concise language that is accessible to a broad audience.
   - Maintain a friendly and inviting tone, encouraging participation and engagement.
   - Structure content to provide essential details upfront, followed by additional context or instructions.
   - Avoid using emojis to maintain a professional appearance.
   - Include calls to action that inspire readers to participate in events or support the foundation's mission.

This context profile serves as a foundational guide for creating tailored content for the Oak Spring Garden Foundation, ensuring alignment with their mission, tone, and audience engagement strategies.

General Admission

Overview:Join the Oak Spring Garden Foundation (OSGF) for a special evening as we gather around the table and celebrate the harvest through the seasons with a menu curated and created by Chef Jason Neve. Dishes will highlight a medley of heirloom crops grown at Oak Spring&#39;s <a fr-original-style="" href="https://www.osgf.org/bccf" id="isPasted" rel="nofollow noopener noreferrer ugc" style="text-decoration-color: initial; user-select: auto; box-sizing: inherit;" target="_blank" title="https://www.osgf.org/bccf">Biocultural Conservation Farm</a> (BCCF). The evening begins at 5:00 pm with libations and hors d&rsquo;oeuvres on the terrace of the historic Nora Mellon House - one of Rokeby Farm&rsquo;s original buildings, constructed by Andrew Mellon and today a welcoming space for OSGF&rsquo;s Residency and Fellowship Program. &nbsp;At 6:00 pm, we will move inside for a seasonal multi course dinner paired with local wines. &nbsp; 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. <img src="https://res.cloudinary.com/hxn9dbuhd/image/upload/v1758727787/wysiwyg/ica7gnxskgl87ythorqy.jpg" style="width: 220px; display: inline-block; vertical-align: bottom; margin: 5px 15px 5px 0px; text-align: left; max-width: calc(100% - 5px); float: left; position: relative; cursor: pointer; padding: 0px 1px; user-select: none; box-sizing: inherit; border-radius: 10px; background-clip: padding-box; border: 5px solid rgb(204, 204, 204);" fr-original-style="width: 220px; display: inline-block; vertical-align: bottom; margin: 5px 15px 5px 0px; text-align: left; max-width: calc(100% - 5px); float: left;" fr-original-class="fr-draggable fr-rounded fr-bordered"> About the Chef, Jason Neve:&nbsp;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 &amp; 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&rsquo;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. About Oak Spring Garden Foundation:&nbsp;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&rsquo;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 dinner will be capped at 30 participants. Registrations will be accepted on a rolling basis through Zeffy until full. Header Image: 2024 Celebrating the Harvest Dinner <img src="https://res.cloudinary.com/hxn9dbuhd/image/upload/v1758741248/wysiwyg/geykqt7ag9xiyzeplawn.jpg" style="box-sizing: initial; max-width: calc(100% - 10px); position: relative; cursor: pointer; padding: 0px 1px; user-select: none; border-radius: 10px; background-clip: padding-box; border: 5px solid rgb(204, 204, 204); color: rgb(0, 0, 0); font-family: Roboto; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: 0.25px; orphans: 2; text-align: center; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; width: 590px; display: block; vertical-align: top; margin: 5px auto;" id="isPasted" fr-original-style="box-sizing: initial; max-width: calc(100% - 10px); position: relative; cursor: pointer; padding: 0px 1px; user-select: none; border-radius: 10px; background-clip: padding-box; border: 5px solid rgb(204, 204, 204); color: rgb(0, 0, 0); font-family: Roboto; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: 0.25px; orphans: 2; text-align: center; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; width: 590px; display: block; vertical-align: top; margin: 5px auto;" fr-original-class="fr-draggable">

Hi <span data-custom-variable="{{firstname}}" fr-original-class="fr-deletable styled-tag-chip" fr-original-style="" style="background-color: rgb(248, 248, 255); border: 1px solid rgb(191, 191, 255); border-radius: 4px; color: rgb(42, 42, 196); padding: 1px 8px; font-size: 11px; display: inline-block; margin: 0px; overflow-wrap: anywhere; user-select: none; box-sizing: inherit;">First name , Thank you for registering for our 5th Annual Celebrating the Harvest - A Farm to Table Dinner! We look forward to seeing you there. Oak Spring Garden Foundation

Overview:Join the Oak Spring Garden Foundation (OSGF) for a special evening as we gather around the table and celebrate the harvest through the seasons with a menu curated and created by Chef Jason Neve. Dishes will highlight a medley of heirloom crops grown at Oak Spring's <a href="https://www.osgf.org/bccf" target="_blank">Biocultural Conservation Farm</a> (BCCF). The evening begins at 5:00 pm with libations and hors d’oeuvres on the terrace of the historic Nora Mellon House - one of Rokeby Farm’s original buildings, constructed by Andrew Mellon and today a welcoming space for OSGF’s Residency and Fellowship Program.  At 6:00 pm, we will move inside for a seasonal multi course dinner paired with local wines.   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. <img src="https://res.cloudinary.com/hxn9dbuhd/image/upload/v1758727787/wysiwyg/ica7gnxskgl87ythorqy.jpg" style="width:220px;display:inline-block;vertical-align:bottom;margin:5px 15px 5px 0px;text-align:left;float:left;position:relative;cursor:pointer;padding:0px 1px;user-select:none;box-sizing:inherit;border-radius:10px;border:5px solid rgb(204, 204, 204);max-width:100%" /> About the Chef, Jason Neve: 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 &amp; 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. 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 dinner will be capped at 30 participants. Registrations will be accepted on a rolling basis through Zeffy until full. Header Image: 2024 Celebrating the Harvest Dinner <img src="https://res.cloudinary.com/hxn9dbuhd/image/upload/v1758741248/wysiwyg/geykqt7ag9xiyzeplawn.jpg" style="box-sizing:initial;position:relative;cursor:pointer;padding:0px 1px;user-select:none;border-radius:10px;border:5px solid rgb(204, 204, 204);font-style:normal;font-variant-ligatures:normal;font-variant-caps:normal;font-weight:400;letter-spacing:0.25px;orphans:2;text-align:center;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;text-decoration-thickness:initial;text-decoration-style:initial;width:590px;display:block;vertical-align:top;margin:5px auto;max-width:100%" />

Oak Spring Garden Foundation

5th Annual Celebrating the Harvest - A Farm to Table Dinner

8540 Mill Reef Rd

General Admission

$275