Stone Edge Winery Dinner

EDGE: The Winery’s Private Culinary Home in Downtown Sonoma

139 East Napa Street
Sonoma, CA 95476
Saturday, June 1, 2019

“2018 Best Artisan European Style Winery” – LUX Life Magazine

Edge is a charming converted residence which was formally a Thai restaurant.  Attendees had a very fine dinner prepared by Executive Chef Fiorella Butron starting with the extraordinary canapes served with Veuve Clicquot Brut, followed by an amuse bouche, spring herb, blossom and baby lettuce soup, liberty duck breast or halibut, and strawberry rhubarb tart. We received extraordinary service from Larry Nadeau (20 years the Maitre D at French Laundry), Hospitality Director Phillippe Thibault from Anjou, France and Jeff Baker, Winemaker who put Mayacamas on the map many years ago and is definitely doing some of his best wine crafting ever. The Sauvignon Blanc (with about 20% Semillon), the Surround Bordeaux Blend and 2014 Cabernet Sauvignon were outstanding with the menu and poured freely.

It is unusual to have such a great combination of food & wine along with such an in-depth and intimate interaction with such a celebrated wine maker and absolutely top shelf service by a team that absolutely knows what it’s doing.

Stone Edge’s wine making is informed by classic European traditions. They seek deep color, a rich, sweet palate impression, and complex aromas and flavors that marry grape and oak nuances. They make balanced wines that are delightful to drink young and that gain nuance and softness with age. From each vintage, they produce two Bordeaux-style estate-grown wines, Stone Edge Farm Cabernet Sauvignon and Surround Red Bordeaux Blend.

Executive Chef Fiorella Butron is from Lima, Peru and has Peruvian, Palestinian, Genoese and Spanish roots. She is a graduate of Le Cordon Bleu in Lima, Peru. After working in the city’s La Rosa Nautica she moved to the U.S. and has worked in the kitchens of the Four Season’s in Palm Beach and Maui. She continued her culinary exploration in Latin America, Southeast Asia, India, Europe and then to San Francisco. She resides in Napa and joined the Stone Edge Farm team in 2016. She is the co-author of the Stone Edge Farm Kitchen Larder Cookbook and this year was promoted to the position of Executive Chef.


Veuve Clicquot, Brut, Champagne

Dinner Menu

First Course
Spring herb, blossom and baby lettuce soup,
caviar and crème fraiche
2016 Stone Edge Farm, Sauvignon Blanc

Oak grilled Liberty duck breast,
new potato and porcini hash,
turnips, roasted cherry gastrique
Seasonal Fish, to be Selected by the Chef
2013 Stone Edge Farm, Surround, Bordeaux Blend

Strawberry rhubarb tart,
streusel, strawberry ice cream