Fri. August 31, 2018
$200. Early Bird Ticket Ends July 1, 2018
Sonoma-Cutrer Winery 4401 Slusser Rd
Join Russian River Valley Winegrowers for the ultimate winemaker dinner, the Annual Paulée 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.
Char Vale Winery
Christopher Creek Winery
Dutton Estate Winery
Gamba Vineyards and Winery
Gary Farrell Vineyards and Winery
Davis Family Vineyards
Hartford Family Winery
Limerick Lane Cellars
Patz and Hall Winery
Ramey Wine Cellars
Russian River Vineyards
William Seylem Winery
2018 Paulée Menu
Passed Hors D’Oeuvres
Sweet Corn Pancakes | Créme Fraiche | Paddlefish Roe |
Boeuf Cru |Potato Salad |
Mango Pickled Baby Golden Beets | Caper Aioli
Chef Kevin Markey | Sonoma-Cutrer
Local Heirloom Greens | Sun Gold Tomatoes | Radish
Spiced Bacon | Buttermilk Blue Cheese Dressing
Chef Steve Litke | Farmhouse
Slow Cooked Pork Shoulder | Ratatouille | Oaxcan
Green Polenta | Pistou
Chef Ben Davies | Russian River Vineyards
Zinfandel Braised Boneless Short Ribs of Angus Beef GF | Local Seasonal Vegetables |
Fresh Herbs, |Extra Virgin Olive Oil
Chef Thomas Schmidt | John Ash & Co.
Chocolate Decadence Cake
2018 Participating Chefs
Chef Ben Davies, Russian River Vineyards
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.
Chef Steve Litke, Farmhouse Inn
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.
Chef Tom Schmidt, John Ash & Co.
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. The location of John Ash & Co., in the heart of Sonoma County, is one of the greatest gifts any chef could desire.
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.
Chef Kevin Markey, Sonoma-Cutrer
Kevin Markey is the son a chef father and event planner mother and he often jokes he was bred into the hospitality industry. Born and raised in Sonoma County, Kevin began tagging along with his dad to catering events from as young as 12 to chop onions, wash dishes and help out any way his dad needed him to.
After high school he joined the US Navy as a hospital corpsman and upon completing his tour he returned to Sonoma County as a line cook in the kitchen at Stark’s Steak & Seafood in Santa Rosa. Realizing that food was his passion, he moved to New York to attend and graduate from the world famous Culinary Institute of America in Hyde Park. After spending time honing his skills at Blue Hill at Stone Barns in Pocantico Hills NY Kevin returned home to California with a dream to create a world renowned food and wine program.
As the winery chef for Sonoma-Cutrer Vineyards Kevin’s mission is to create foods and dishes that not only compliment the incredible wines of Sonoma-Cutrer but also give the guests an unforgettable dining experience. By using local, organic and often estate grown ingredients, Kevin’s cooking philosophy is to take Mother Nature’s perfect bounty and create a symphony of flavors and harmonies for the senses with unique and memorable presentations.
Costeaux French Bakery
A full-service bakery renowned for its world-class artisan and sourdough breads, cakes and desserts. Our bakery café in downtown Healdsburg serves made-to-order bistro cuisine and is open for breakfast and lunch daily. We are also available for private events in the evenings. The pastry chefs at Costeaux create cakes to celebrate all occasions – birthdays, weddings, holiday, anniversaries, births and more. Serving Healdsburg and the surrounding areas since 1923.