139 East Napa Street
Sonoma, CA 95476
Saturday, June 1, 2019 starting at 6:00 pm
Cost for Both Members and Guests: $185 per person
“2018 Best Artisan European Style Winery” – LUX Life Magazine
Just off the square in Sonoma, Stone Edge Winery presents Edge, its private culinary home. Their chef will prepare a special menu just for us including a Veuve Clicquot Brut Champagne and Hors D’ oeuvres on the terrace followed by three courses with Stone Edge wines in the private dining room, all poured freely. Head wine maker, Jeff Baker, will join us for dinner to talk about his wines.
“Edge… Live life deliciously. Wine is best appreciated when consumed with good food. We make wines that we love to drink, and we show them with fresh, delicious, organically and sustainably grown food.” —Mac McQuown, co-founder
Stone Edge Farm Estate Vineyards & Winery head wine maker Jeff Baker was raised on his family’s citrus ranch in Ventura County. Jeff graduated from Stanford University in 1970 and earned his master’s degree in enology from the University of California at Davis. He served as winemaker during the 1970s at the iconic Mayacamas Vineyards, in the mountains that separate Napa and Sonoma. Jeff joined a group of partners, which included Mac McQuown, in 1980 to create Carmenet Vineyards (now Repris Wines) on the southwest side of the Mayacamas range. In the late 1990s, both Mac and Jeff planted small Cabernet Sauvignon home vineyards. In 2004 they co-founded Stone Edge Farm Estate Vineyards & Winery.
“Rich, pure, gorgeously textured and full-bodied, it was a revelation in my tastings, and I can’t recommend it highly enough. It should age effortlessly for 20+ years.” –Robert Parker Jr.
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.
Book now! Edge’s private dining room can accommodate only 30 guests.
Veuve Clicquot, Brut, Champagne
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