The Russian River Valley Winegrowers will host the ultimate winemaker dinner, the Annual Paulée, on September 1st, 2017 from 5 – 8:30 pm at Landmark Vineyards Hop Kiln Estate, featuring Russian River Valley Wineries pouring world class Pinot Noir, Chardonnay, Syrah, Zinfandel and Sauvignon Blanc. Timed to coincide with Wine Country Weekend, the Paulée will offer guests an unmatched tasting experience in both wine and food. In the spirit of the Paulée tradition, which originated in Burgundy, the Russian River Valley Paulée brings winemakers and collectors together to enjoy an elegant multi-course meal paired with wines from winemakers and guests’ personal cellars, including special, limited and rare vintages. The intimate feast welcomes guests, winemakers and growers to specialties from renowned local chefs and personalities. The truly engaging dining experience includes family style seating which fosters the spirit of community and an ideal format for the shared love of great wine, great food and celebration of friendship, both new and old. Prepare to be wowed by an array of wine personalities, exquisite food and, of course, unforgettable wine!
Each year, the Paulée Dinner brings together discerning wine lovers who celebrate this rare opportunity to mingle with the brilliant minds behind their favorite wines, and also experience wines that are nearly impossible to find. We look forward to continuing to build upon this great tradition from Burgundy, in our own backyard of Sonoma County and in the exquisite setting of the Russian River Valley.
Participating wineries include:
- Alquimista Cellars
- Balletto Vineyards
- Benovia Winery
- Bucher Wines
- C Donatiello
- Christopher Creek Winery
- Davis Bynum Winery
- Davis Family Vineyards
- DeLoach Vineyards
- Dutton Estate Winery
- Dutton-Goldfield Winery
- Gary Farrell Vineyards & Winery
- Hartford Family Winery
- Joseph Swan Vineyards
- Kanzler Family Vineyards
- Korbel Champagne Cellars
- Kosta Browne
- Landmark Vineyards
- MacPhail Wines
- Ramey Wine Cellars
- Russian River Vineyards
- Square Peg
- Ten Acre Winery
- Williams Selyem Winery
We are excited to announce our 2017 Paulée chefs:
Farmhouse Inn, Chef Steve Litke
Each plate that Michelin starred Chef Steve Litke creates tells a story about Sonoma County. Its incredible diversity of agriculture and artisan producers, its rich California heritage of Italian, French and Mexican immigrants and its consistent focus on organic and sustainably farmed fruits and vegetables enable our chefs to create delicious, wholesome and intensely flavored dishes that rely entirely on what is seasonal and at its peak. In spring it’s all about local, wild salmon from the Sonoma coast- half an hour away, baby lamb from the farmer up the road, pea shoots from the chef’s garden and fava beans from a Healdsburg neighbor… summer brings its hoards of heirloom tomatoes and herbs from our Bartolomei ranch, down the road and fresh cheeses from the goat dairy a few minutes away. Each season has its own roster of flavors, textures and even colors.
John Ash & Co., Chef Thomas Schmidt
Chef Tom Schmidt brings a wealth of knowledge and creativity to Sonoma County’s wine country. Although Tom is an expert in formal culinary methods, his skill is not driven by technique alone. Rather, it involves an intuitive understanding of complementary flavors, textures and colors combined with the knowledge of using seasonal foods at their freshest. Tom’s fascination with food, flavors and cooking extends as far back as his early childhood when he used to help his mother in the kitchen preparing the meal for a family of eight. Tom attended Contra Costa College, studying culinary arts under the instruction of Chef Kenneth Wolff and working as a sous chef for three years, honing his skills in all aspects of kitchen operations and prep work. As an executive chef in Woodside, California and later as owner of a catering company, he learned that working with the freshest ingredients and letting their flavors speak for themselves is the most important aspect of cooking. Tom’s passion for fine cuisine took him to Europe, where he opened the highly-regarded restaurant, Topaz, in Bremen, Germany, famous for its small plates of German, French, and Italian cuisines. Years of experience and endeavors have led him to our team here in Sonoma County.
Russian River Vineyards/Corks, Chef Ben Davies
Ben Davies started his culinary journey at 15 washing dishes at a local bakery and later found himself working for multiple pizza places around town. He took a minor detour when he went to college at Chico State as a mechanical engineer major. Ben realized this was the wrong path and attended California Culinary Academy. After finishing, in 2005, Ben landed a job at Mirepoix in Windsor. Here he learned to make everything by hand and wasn’t allowed to use any equipment until he could do the task without. With some time away Ben came back to Mirepoix in 2009. Left to his own devices Ben led the restaurant to a Michelin Star. Before earning a star of his own, Ben gathered experience at Meadowood – starting in 2007 two days after they received two Michelin Stars. 2008 presented Ben with an opportunity to take the plunge into a new opening restaurant, Murray Circle. This is where Ben learned how to break down whole animals and was pushed harder than ever before by Joseph Humphrey. During his time there he was yet again part of a Michelin Star winning staff and maintained the star after becoming Sous Chef. Ben took jobs as Chef de Cuisine at Petite Syrah with Josh Silvers in 2011 and Spoonbar in 2012 with Louis Maldonado. Silvers and Maldonado taught Ben that family comes first and that accolades mean nothing if you have no one to share them with. Accompanied by a focus on family, Ben recently became the Executive Chef at Russian River Vineyards, where the farm on property drives the seasonal menu.
Patisserie Angelica, Pastry Chef Condra Easley
Condra Easley is the co-owner and executive pastry chef of Patisserie Angelica in Sebastopol. She received her formal pastry training in Paris with a long line of world renowned pastry chefs. She was a pastry chef in Aspen, Colorado for high end restaurants and hotels before starting her own business there. Along with her sibling and business partner Deborah Morris they have been in Sonoma County for 23 years. Patisserie Angelica is a non-GMO and organically focused not-your-ordinary-kind of bakery. Utilizing local, organic products they work seasonally in their wildly popular patisserie. They are well known for their visually stunning wedding and custom cakes.
Backyard Restaurant, Chef Daniel Kedan
Passed Hors D’Oeuvres
Rock Shrimp Crab Cake | Jalapeño Aïoli
Lamb Meatball | Smoked Paprika Aïoli
Stony Point Strawberries | Whipped Chèvre | Lemon Thyme
Chef Thomas Schmidt | John Ash & Co.
Local Heirloom Greens | Sun Gold Tomatoes | Radish
Spiced Bacon | Buttermilk Blue Cheese Dressing
Chef Steve Litke | Farmhouse
Olive Oil Poached Yellow Tail
Grilled Late Summer Vegetables | Herb Chimichurri
Chef Ben Davies | Russian River Vineyards
Roasted Pig | Salsa Verde| Carolina BBQ Sauce
Boulangere Heirloom Potatoes | Grilled Vegetables
Chef Daniel Kedan | Backyard
Parisian Macaron | Pâte à Choux
Hand Rolled Truffles | Local Fresh Fruit Tart
Chef Condra Easley | Pâtisserie Angelica
Live Music from Dustin Saylor
Dustin Saylor is a Northern California Soulful Acoustic Rock artist that inspires those who listen to him. His music is inviting and helps to create positive atmosphere. Covering artist from, Neil Young to Mumford and Sons. Playing old standards like, Autumn Leaves and Fly Me To The Moon. Dustin Saylor connects with people of all ages and back grounds!
Tickets are $200 per person and very limited.