Brian West
Chef de Cuisine, ESTATE

Feast of the Olive course
salad

featured recipe
Roasted Chicken, Roasted Peppers, Olive and Thyme Sauce download

Brian West (Chef de Cuisine) was so determined to be a chef that he graduated from the California Culinary Academy at just 18. His first job after graduation was at Jacks in San Diego, an upscale Asian - French fusion restaurant and next he worked in San Francisco under Chef Paul Aramstam at Americano. But, like most chefs the incredible bounty of wine country beckoned him and after one year as a Sous Chef at ESTATE he was promoted to Chef de Cuisine where he assists Executive Chef John Toulze in planning the menus, making pasta, farming and simply enjoying wine country

ESTATE
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ESTATE featuring Country Food with an Italian Accent, is housed in an elegant historic building, but the experience is contemporary in tone, cuisine and style. Menus are ingredient driven with much of the inspiration from what is grown on the property-a true seasonal Wine Country Italian experience.

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.