Tomatoes have always been a love language for David and Barbara Hunsaker.

After years of frequenting farmers markets together, in 2011, the couple decided to bring their own fruit to market — they started growing tomatoes on their property and selling myriad varieties at area farmers markets, launching their business, Village Garden.

The first Village Garden tomato plants eventually expanded to more than 400 different heirloom varieties and another 100 or so chili pepper varieties.

“They look like King Solomon’s jewels,” David Hunsaker says, noting that the colors and styles of tomatoes range from Garden Peach and Orange Accordions up to two-pound Big Zacs. There’s even a Genevieve tomato, named for David’s late mother whose last meal was a tomato sandwich.

In the beginning, David and Barbara would take the left over tomatoes they didn’t sell at the market to area restaurants. “I’ve never met a good chef who wasn’t a tomato whore,” Hunsaker says.

Soon enough, restaurants were scooping up so many Village Garden tomatoes that the Hunsakers were too busy to hit the markets.

And then they got even busier.

Five years ago, Barboursville Vineyards national brand director and chief sommelier Jason Tesauro and his family were living with the Hunsakers while their house was under construction. As the families shared their love for Virginia wine and tomatoes, they decided a broader celebration was in order, and the now much-loved dinner series, Summer Supper Somm (SSS), was born.

What started in 2021 as a 10-tomato dinner series featuring Barboursville wines has become a highly anticipated summer-long fete. This year, David turns 70 and after the season, The Hunsakers will have hosted 113 dinners.

Summer Supper Somm events aren’t traditional stuffy wine dinners; the Hunsakers call them joyous harvest celebrations. “It’s a real collage of great food, great wine and great people,” Hunsaker says.

They arrive early to each event and adorn the tables with greenery and heirloom ‘maters in every shape, size and color. While the chefs explain the dishes and wine experts talk pairings, David chimes in with tomato history and stories, and even trivia for prizes.

This year’s prizes include Village Garden’s homemade spice blends, dinner series posters—the 2025 poster was designed by local Molly Reeder who also illustrated the New York Times bestselling cookbook “Salt, Fat, Acid, Heat”—books and wine gifts.

The atmosphere is jovial and communal, encouraging guests to celebrate, chat and stuff themselves with Virginia’s bounty.

This year, the Hunsakers have partnered with Virginia Wine to build out a comprehensive webpage with details on each dinner, more marketing power and, of course, more Virginia wineries and even a cidery participating in SSS.

Seven of this year’s dinners will take place at wineries around the state, plus there’s a dinner at Troddenvale Cidery in Warm Springs on August 2. Overall, the dinners will incorporate more than 30 different Virginia wines.

There are 22 dinners total this year, with locations including both returning favorites and new additions. Most are in the Old Dominion, but there are some expansions, too.

The series kicks off with one dinner on June 30 at FARM at Bluffton, S.C. and one on July 1 at Flora and Fauna in Savannah, Ga., both of which are part of the FARM Hospitality Group (which alos includes James Beard-nominated Common Thread in Savannah).

In Richmond, Echelon Wine bar executive chef Thomas Owens (formerly of Saison) is hosting a five-course wine dinner on July 9 featuring tomato and watermelon tartare, burrata with tomato consommé and a dessert tomato pie paired with various Virginia wines.

On July 21, The Roosevelt is combining its birthday celebration with an SSS dinner—of course it’s sold out, but you can always smash that “notify” button on Resy in case tickets become available.

The official 100th Summer Supper Somm dinner will take place on Aug. 1 at Barboursville Vineyards, a fitting feature for the original partner. A cult favorite, this meal has been long sold out, but it’s so popular they’re also hosting a lunch on Aug. 2. You may still have a chance to score a ticket to that.

On Aug. 23, former Richmond chef Travis Milton will host a dinner at Hickory restaurant at Nicewonder Farm & Vineyards in Bristol, Va. Nicewonder, and many of the other wineries hosting dinners, will also offer places to stay so you can make the meal into an overnight or weekend getaway.

The series concludes on Aug. 25 at Lehja, another returning SSS favorite.

All of the dinners raise funds for Greater Richmond SCAN (Stop Child Abuse Now) an organization that “advocates for and protects” children in the community. In the past, the Hunsakers have raised over $10,000 for SCAN. This year, they’ll be adding silent auction items at the dinner to raise additional funds.

Between hosting 22 dinners, the Hunsakers are still growing and delivering their tomatoes to area restaurants twice a week and offering farm visits to restaurant staff members. They hire almost no additional help, doing all of the growing, picking and delivering themselves. “We follow the same timeline as the tomatoes,” Hunsaker says. “At the start of summer we’re green and happy and ready to take it on…and by the end we’re tired out and we need a winter to recover.”

That said, keep an eye out for a smaller chili pepper dinner series this fall.

Summer Supper Somm starts June 30 in Bluffton, S.C. and concludes Aug. 25 at Lehja in Richmond. Find information for specific menus, prices and time/locations online.