Andrew Cain
Chef de Cuisine, Santé

Feast of the Olive course
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featured recipe
Olive Oil Poached Cobia
Saffron Scented Yukon Gold Potatoes
Fennel, Niçoise Olive Bordelaise
Crispy Cardoons download

Michelin-star chef, Andrew Cain of Santé at the Fairmont Sonoma Mission Inn is a graduate of the New York’s prestigious Culinary Institute of America (CIA). Cain’s background includes stints at some of the country’s finest including La Folie, San Francisco, Chef de Partie positions at Michele Richard’s Citronelle, the unparalleled French Laundry and Michael Mina’s named San Francisco establishment. Santé Restaurant is the Inn's premier dining room and has earned a national reputation for its outstanding food. Condé Nast Traveler said "it's worth a special trip just to eat here" and Gourmet Magazine calls the food "the best of the new Wine Country style."

Santé
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Santé, the fine dining room at the Fairmont Sonoma Mission Inn & Spa, has been graced with a coveted Michelin star and lauded Zagat accolades. The handsome restaurant has earned a national reputation for outstanding food. Literally meaning “to your health,” the restaurant is a celebration of innovative California cuisine and good taste. Guests enjoy a seasonal menu, in a warm and casual yet stylish setting.

Eat, drink and exalt the enchantments of Sonoma’s famed green fruit at this year’s Feast of the Olive Dinner. At the savory standout of Sonoma Valley’s 2011-2012 Olive Season, the best local chefs and winemakers pair up to prepare unique menus for each candlelit table of guests.

In the glow of Ramekins’ banquet room, you’ll feel like family as you feast with friends, compare notes with your neighboring table or engage in an intimate conversation with your table’s own culinary luminaries. It’s a personal and not-to-be-missed artisan affair.