EDGE
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.
A peak inside the house toward the dining room with Larry seen as he was the entire night, read to serve. 
Pleasant and knowledgeable staff 
Larry attending to Dr. Leverton’s needs while Medical Friends of Wine member Bob Blumberg regaled the table with a brief on the organization. 
Attendees at tableside with Phillipe Thibault (standing on the left), Jeff Baker (seated) and Larry Nadeau (standing on the right) at the far end of the beautiful private dining room
Reception
Canapés
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
Entrée
CHOICE OF
Oak grilled Liberty duck breast,
new potato and porcini hash,
turnips, roasted cherry gastrique
OR
Seasonal Fish, to be Selected by the Chef
2013 Stone Edge Farm, Surround, Bordeaux Blend
Dessert
Strawberry rhubarb tart,
streusel, strawberry ice cream