Burnt Hill in Clarksburg is preparing to introduce a new, highly curated dining experience this spring with the launch of its Chef’s Counter, with reservations set to be released in April to those on the winery’s mailing list. The MoCoShow’s own “Mr. MoCo” Alex Tsironis was invited to a preview, where he called it the best meal he’s ever eaten. A video of the experience can be seen below.
The Chef’s Counter will be an intimate, 12-seat experience set directly on the vineyard, offering guests a front-row seat as Chef-Partner Tae Strain prepares and presents a personal tasting menu. The concept centers around a deeply seasonal approach, drawing from Burnt Hill Farm and the broader Chesapeake Bay foodshed, while reflecting Strain’s perspective on Asian American cuisine.
A Maryland native and 16-year veteran of the culinary industry, Strain brings an impressive background to the project, having led kitchens at Michelin-starred restaurants including Momofuku in Washington, D.C., The Progress in San Francisco, and PUBLIC in New York City. Most recently, he founded the ggoma Supper Club, a collaborative tasting menu pop-up focused on Mid-Atlantic farmers and artisans.
At Burnt Hill, that philosophy takes shape through a multi-course tasting menu that blends refined technique with regional ingredients. Dishes previewed during a recent event included shokupan with sesame honey, carrots with sambal, striped bass with kani miso, dry aged duck with mandarinquat, mangalitsa pork shoulder ssam, and desserts like the ggoma snowball and sweet potato toffee cake. The menu is expected to evolve regularly based on what is available from the farm and surrounding region.
The experience is designed to go beyond just the food. Guests will dine in a vineyard setting that has already gained national attention. Burnt Hill, operated by the team behind Old Westminster Winery, opened its tasting room in September 2025 and was later named one of America’s most beautiful vineyards by Food & Wine. The property is led by siblings Lisa Hinton, Ashli Johnson, and Drew Baker, who have helped position Maryland as an emerging force in the American wine scene.
With only a dozen seats available per service, demand for the Chef’s Counter is expected to be high. Those interested in attending are encouraged to join the Burnt Hill mailing list ahead of the April reservation release.
The addition of the Chef’s Counter marks a significant step for Burnt Hill as it continues to expand from a destination winery into a full culinary experience rooted in Maryland agriculture and craftsmanship.
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