Introducing the 2015 Feast of the Olive 

Chefs & Olive Oil Producers

Learn more about Sonoma Valley's olive oil producers and the chefs of last year's 2015 Feast of the Olive, their restaurants, which course they prepared and download recipes below.  See more about the 2015 Feast here.

Manuel Azevedo, Chef-Proprietor, La Salette

Chef Manuel Azevedo Thumb
Summary: Azorean-born chef Manuel Azevedo has been the owner, manager, and head chef of Sonoma Valley’s acclaimed LaSalette Restaurant since 1998.

Manuel Azevedo
Chef-Proprietor, La Salette

Feast of the Olive course
Main

featured recipe
Molho Cru Raw Sauce download

Chef Manuel AzevedoAzorean-born chef Manuel Azevedo has been the owner, manager, and head chef of Sonoma Valley’s acclaimed LaSalette Restaurant since 1998. Named after Chef Azevedo’s mother, LaSalette celebrates the historically vast and varied flavors found in traditional Portuguese cuisine while delivering a modern interpretation of Portuguese food and cooking. This unique blend of traditional Portuguese flavors presented with a contemporary edge is the basis of Chef Azevedo’s signature Cozinha Nova Portuguesa – new Portuguese cuisine. At the heart of the philosophy of Cozinha Nova Portuguesa is the belief that using local, fresh, seasonal ingredients will not only result in healthier and more sustainable food consumption practices, but it will also create appreciably tastier dishes. To this end, LaSalette draws upon the finest local Californian ingredients to create its distinctively Portuguese dishes


La Salette Restaurant
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Fresh, Inventive Mediterranean and Iberian Cuisine in the heart of the Sonoma Valley Wine Country. Seafood and Portuguese Cuisine are our specialties. Many of these dishes come steaming hot out of the wood-burning oven and fill the dining room with the exotic aromas of true Mediterranean cuisine. The menu reflects the commitment of Chef and Owner Manuel Azevedo to creating the unique culinary delights of his native Portugal and its neighbors.


Andrew Cain, Michelin-Star Chef of Santé

Andrew Cain Chef Thumb
Summary: 
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)

Andrew Cain
Chef de Cuisine, Santé

Feast of the Olive course
Main

Featured recipe
Olive Oil Poached Cobia
Saffron Scented Yukon Gold Potatoes
Fennel, Niçoise Olive Bordelaise
Crispy Cardoons download

Andrew Cain ChefMichelin-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
come dine with us—click here >
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.


Carlo Cavallo, Chef-Proprietor, Burgers & Vine

Cavallo Chef Thumb
Summary: Executive Chef Carlo Cavallo opened Burgers & Vine earlier this year and previously owned the popular Meritage.

Carlo Cavallo
Chef-Proprietor, Burgers & Vine

Feast of the Olive course
Cheese

Featured recipe
Halibut baked in parchment download

Cavallo ChefExecutive Chef Carlo Cavallo opened Meritage Martini Oyster Bar & Grille in 1999 and it went on to wine many awards before he opened his second restaurant Burgers & Vine. Chef Carlo has won consecutive Best Overall Martini awards in 2009, 2010 and 2011 at Martini Madness showcasing his mixology skills. Carlo is the winner of 2009 Best Beef in America Chef's Challenge put on by National Cattlemen's Association. For Carlo, Burgers & Vine offers the perfect venue to blend his European heritage with California’s wine country farms and artisan food purveyors.

 

 


Sheana Davis, Chef, The Epicurean Connection

Sheana Davis Chef Thumb
Summary: Sheana Davis—chef, cheese maker and owner of the The Epicurean Connection—has been enthusiastically supporting the artisan and farmstead cheese movement for 20 years.

Sheana Davis
Chef, The Epicurean Connection

Feast of the Olive course
Cheese

Featured recipe
Delice de la Vallee with Honey Pomegranate Molasses Olives download

Sheana Davis ChefSheana Davis—chef, cheese maker and owner of the The Epicurean Connection—has been enthusiastically supporting the artisan and farmstead cheese movement for 20 years. In 2009, she proudly released her award winning cheese, Delice de la Vallee, and this year her Creme de Fromage is to be released to the market. Her 10th annual Sonoma Valley Cheese Conference, drawing authors, vendors and cheese makers from all over the United States, is scheduled for Feb 25-29, 2012 in Sonoma, California. Sheana recently opened a neighborhood specialty cheese shop in Sonoma featuring fresh soups & sandwiches, take-out, and local artisan food fare where one can sit under the shady oak in the Springs and visit, sit, sip and sup. She also hosts classes and special events there, and has guest cheese makers, brewers, wine makers and artisan producers, as well as supports local community organizations with a monthly non-profit night. When not behind her counter you will find Sheana teaching cooking classes, conducting workshops and participating as a guest chef at local and national culinary events. She offers a creative and versatile range of food experiences and services while traveling between her beloved town of Sonoma and equally beloved city of New Orleans. She resides in Sonoma with her 18-year-old daughter who joins her on an annual visits to New Orleans.

The Epicurean Connection
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The Epicurean Connection features a Cheese, Wine & Beer Bar, the newly renovated Epicurean Connection, located at 122 West Napa St. in Sonoma, is a unique specialty food shop designed to compliment local and artisan foods. A full café menu includes soups, salads, sandwiches and daily chef specials. Guests are invited to browse the shop’s selection of American artisan cheeses, brews, wines, artisan food items, and cheesemaking supplies, as well as enjoy unique art pieces. The shop also features a one-of-a-kind “butter bar” with cow, goat, sweet unsalted and salted butters from creameries around the nation. Also lining the shelves are artisan olive oils, sea salts, jams, chocolate sauces and honey. Epicurean Connection focuses on local and tasty with take-out delicacies including dishes featuring its very own award winning fresh Delice de la Vallee cheese, chef made pantry items, seasonal tapenades and sauces.


Gary Edwards, Chef, Carneros Caves

Gary Edwards thumb Chef
Summary: Eat, drink and exalt the enchantments of Sonoma’s famed green fruit at this year’s Feast of the Olive Dinner.

Gary Edwards
Chef

Feast of the Olive course
Cheese

Featured recipe
tbd

Gary EdwardsEat, 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.

 

 


 

Frank Figone, Olive Oil Maker, Figone's Olive Oil Company

Frank Figone
Summary: Frank caught sight of his first H-press (olive press) in 1991 and was smitten. He purchased his own press and began making olive oil in his great-grandfather's asparagus-packing shed. Today Frank retains the distinction as one of the pioneers in California's olive oil industry.

Frank Figone
Olive Oil Maker/Owner, Figone's Olive Oil Company 

Frank Figone full

Frank Figone is a third generation California Olive grower.  His great-grandfather, Egildo Franceshci, planted the first heritage olive tree sapling brought from Lucca Italy in 1928.  Frank caught sight of his first H-press (olive press) in 1991 and was smitten.  He purchased his own press and began making olive oil in his great-grandfather's asparagus-packing shed.  Today Frank retains the distinction as one of the pioneers in California's olive oil industry.  His trees now total more than 4,000, including his family's original grove of Mission and Manzanillo, as well as a newer orchard of seven different Tuscan varietals used in Figone's Tuscan Blend olive oil.  The family was also one of the first in the United States to attempt "diversified farming" successfully, inter-planting rows of olive trees with rows of grapes.

 

About Figone's Olive Oil Company

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Since 1991 Figone's Olive Oil Company has produced premium quality estate-bottled olive oil in Northern California.  We offer a full range of olive oils and olive oil products.  In an effort to ensure that all of our oils meet a strict extra-virgin standard, each oil is milled, blended and bottled on-site at Figone's Olive Oil Company.  From late Fall through early Winter, members of the public are invited to watch the entire process at our Glen Ellen facility.  In addition to our standard oils, we also produce a few very limited releases, including "La Visione," a single varietal pressed from Egildo's original olive tree.


Antonio Ghilarducci, Chef-Proprietor, Depot Hotel Restaurant

Ghilarducci Chef Thumb
Summary: 
The Depot Hotel Restaurant and Garden is a charming neighborhood restaurant in an historic stone building located just off the Plaza in Sonoma.

Antonio Ghilarducci
Chef-Proprietor, Depot Hotel

Feast of the Olive course
Salad

Depot Hotel
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Antonio GhilarducciThe Depot Hotel Restaurant and Garden is a charming neighborhood restaurant in an historic stone building located just off the Plaza in Sonoma. Locals and visitors enjoy casual Tuscan cuisine in the light-filled dining rooms or on the terrace overlooking the Italian garden and reflection pool. Come join us for a trattoria-style lunch or dinner...or just drop into our Vinoteca for informal small plates of antipasti and a glass of wine. Our focus is casual Italian comfort food--served in an informal Wine Country atmosphere

 

 

 


Ed Metcalfe, Chef-Proprietor, Shiso


Chris Gilmore, Master Miller, The Olive Press

Chris Gilmore
Summary: The Olive Press welcomed Chris Gilmore as their new Production Manager in May 2013. He maintains all relationships with farmers, quality and movement of oil, and most importantly, he mills The Olive Press Olive Oil!

Chris Gilmore, Master Olive Oil Maker, The Olive Press

Chris GIlmoreFeatured recipe
Wilted Brussels Sprouts with Cherry-Balsamic Dressing

The Olive Press welcomed Chris Gilmore as their new Production Manager in May 2013. He maintains all relationships with farmers, quality and movement of oil, and most importantly, he mills The Olive Press Olive Oil! Gilmore milled most of the oil for The Olive Press in 2012 as Press Operator and Apprentice under Deborah Rogers. With nine medals awarded to The Olive Press as of May 2013, his reputation for quality has begun to manifest. Gilmore has a passion for the olive, a love of beautiful artisan oils, and a skill for milling. He has deep family ties to the olive oil industry, and best of all, a beautiful son named Oliver!

After working seven years in Health Care Education and Marketing, Gilmore returned to the wine country in 2010 as the Marketing Director of OliVerde, a family business. There he met Sean McEntire, one of their Orchard Managers and owner of Napa Valley Olive Tree Management. McEntire is a former Press Operator for The Olive Press and introduced Gilmore to Deborah Rogers.

Gilmore was able to mill for OliVerde at The Olive Press, along with several other custom crush clients. Working under Rogers, he learned expertise and quality as well as implementing old world techniques with new technology. The Olive Press has worked hard developing an artistry with a heavy Tuscan influence, and he intends to carry on that tradition.

The Olive Press

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The Olive Press was the very first olive mill in Sonoma, California and was the brain child of a great man, Edward Stolman. The Olive Press is now known as the most highly awarded olive oil producer in the nation. We are committed to producing the highest quality of olive oil along with an array of handmade artisanal products while serving the pressing needs of the community.
 
Whether we are producing our award winning house made products, crushing olives for local wineries and estates, or accepting olives from small growers in the community, we have a consistent mission. We are running a business which promotes the growing of quality fruit, the quality care of that fruit, the quality harvest, the milling, the racking, the storing, the bottling, the education, and the eventual presentation and selling of this beautiful oil.
 
Fred and Nancy Cline purchased The Olive Press in April of 2013, at the behest of their dear friend Ed Stolman. He knew that the tradition of integrity, quality, and attention to detail would be carried on by the Clines, who have had  30 years of experience with Cline Cellars Winery, as well as Jacuzzi Family Vineyards, Dillon Beach Resort, The Mizpah Hotel, and Villa Laura. It is a striving for quality products and service that motivate us every day. We take pride in sharing the process and tradition of olive oil production with our community and our worldwide customers. From the sun, to the soil, to the branch, to the bottle, to you... we remain committed to Ed Stolman's innovative vision for The Olive Press, and to all of you... our respected customers.

Jeffrey Lloyd

Jeffrey Lloyd
Chef, Cafe la Haye

Feast of the Olive course
Salad

Featured recipe
featured recipe & bios coming soon!

Jeffrey LloydCafe la Haye
come dine with us—click here >

 

 

 

 


Dana Jaffe, Executive Chef, Saddles

Dana Jaffe
Summary: MacArthur Place Executive Chef Dana Jaffe began her culinary career with a 3-year apprenticeship through the AFC (American Culinary Federation), working for such companies Cunard and Stein Eriksons.

Dana Jaffe
Executive Chef, Saddles

Feast of the Olive course
Dessert

Featured recipe
Olive Oil Madeleines download

Dana JaffeMacArthur Place Executive Chef Dana Jaffe began her culinary career with a 3-year apprenticeship through the AFC (American Culinary Federation), working for such companies Cunard and Stein Eriksons. She graduated at the top of her class in 1986, and was granted CWC certification in 1988. She has lived in Sonoma County for the past twenty two years and worked at Restaurant Matisse, Tre Scalini, John Ash & Co. Korbel and Sonoma Mission Inn & Spa prior to joining MacArthur Place in 2001 where she has served as Executive Chef for the last 10 years.

Saddles Restaurant at MacArthur Place Inn & Spa
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Located 4 blocks from Sonoma Plaza at Broadway and MacArthur Streets, Saddles is Sonoma’s premier steakhouse specializing in steaks, chops and fresh seafood. Set in a magnificently restored 100-year old barn on the historic estate of MacArthur Place Inn & Spa, Saddles provides a truly unique setting for a memorable dining experience.


Lisa Lavagetto, Chef, Ramekins

Lavagetto Chef thumb
Summary: A 14 year veteran to Ramekins, Lisa Lavagetto currently serves as Chef Ambassador where she oversees cooking school operations, garners new talent and keeps the school on the cutting edge of culinary trends

Lisa Lavagetto
Chef, Ramekins

Feast of the Olive course
Appetizers 

Featured recipe
Chocolate Budino with Sea Salt and Olive Oil download

Lisa LavagettoA 14 year veteran to Ramekins, Lisa Lavagettocurrently serves as Chef Ambassador where she oversees cooking school operations, garners new talent and keeps the school on the cutting edge of culinary trends. With over 35 years of experience cooking with her first generation Italian family, Lisa is one of Ramekins’ most popular chef instructors of Italian cuisine. She has won numerous awards at professional food competitions throughout Sonoma County. Prior to joining Ramekins, Lisa cooked for various prominent restaurants and caterers throughout the Bay Area.

Ramekins
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Celebrate the art of cooking at Ramekins. Offering a wide-range of culinary classes for foodies of all experience levels, private cooking classes, and wedding and special event catering. With a longstanding tradition of culinary excellence, our customized menus feature the finest, local ingredients sourced from our own 5th Street Farms.


Kyle Kuklewski, Ramekins

Summary: Kyle Kuklewski of Ramekins oversees all culinary operations for the cooking school, catering and event center.

Kyle Kuklewski
Chef, Ramekins

Feast of the Olive course
Appetizers 

featured recipe
Chocolate Budino with Sea Salt and Olive Oil download

Ramekins
come dine with us—click here >
Celebrate the art of cooking at Ramekins. Offering a wide-range of culinary classes for foodies of all experience levels, private cooking classes, and wedding and special event catering. With a longstanding tradition of culinary excellence, our customized menus feature the finest, local ingredients sourced from our own 5th Street Farms.


Armando Navarro, Executive Chef, El Dorado Kitchen

Armando Navarro
Summary: 
Armando G Navarro has had an illustrious culinary career. His resume includes the role of Executive Sous Chef at Auberge du Soleil.

Armando G Navarro
Chef, El Dorado Kitchen

Feast of the Olive course
Fish

Featured recipe
Tuna and Olive Pasta download

Armando G Navarro has had an illustrious culinary career. His resume includes the role of Executive Sous Chef at Auberge du Soleil. After five plus years at Auberge, Armando went to New York where he trained under some of the best chefs at Le Bernardin, Jean Georges and Daniel Boulud. He returned to California and worked in two award-winning restaurants - Jardiniere and Masa's - before moving up to Redd in Yountville as the Chef du Cuisine. Prior to coming to El Dorado Kitchen, Armando was the Executive Chef at Larkspur Restaurant in Vail, Colorado. In his current role as Executive Chef of El Dorado Kitchen, Armando has infused the menus with seasonal ingredients sourced locally at the markets. His style is characterized as fresh, simple and approachable with a Sonoma sensibility.


Moaya Scheiman, Executive Chef/Owner & Andrea Koweek, Pastry Chef/Owner, Crisp Bake Shop

smallcrisp
Summary: Executive Chef Moaya Scheiman and partner Pastry Chef Andrea Koweek’s long anticipated Crisp Bake Shop features modern renditions of classic American baked goods with an emphasis on organic and sustainable locally sourced ingredients

Moaya Scheiman & Andrea Koweek
Executive Chef & Pastry Chef (respectively), Crisp Bake Shop

Feast of the Olive course
Dessert

Featured recipe
TBA

CrispMoaya Scheiman is a chef, culinary instructor and food historian who has been strongly influenced by his extensive years of world travel. Moaya opened the “Junk Company” for the Woodstock Entertainment Group in Bangkok Thailand in 1989. He came to the Bay area in 1991 and worked as chef d’ cuisine for Café Sanchez in San Francisco, Export Sous chef for Kimball Jones at Wente Vineyards in Livermore, Breakfast Sous Chef for Jeramiah Tower at the Star Café, Opened Tropix Caribbean Café in Oakland and from 2001 to 2008, Moaya taught extensively at Ramekins Culinary School in Sonoma.  He opened the critically acclaimed Tamal ‘Vino y Mas’ in San Francisco’s SOMA district before taking over the stoves at the 1801 Inn in Napa. He returned to Sonoma to open Crisp with Andrea Koweek.

Andrea Koweek is a pastry chef and culinary instructor. She arrived in Sonoma in 1999 after working at Postrio in San Francisco’s Union Square, and joined the management team at Ramekins Culinary School where she helped build it into an IACP award winning culinary school.  In 2003 Andrea moved on to work as Thomas Keller’s assistant at The French Laundry before becoming the Chef at the 1801 INN in Napa. Prior to Crisp Andrea had been the Director of Catering for Sondra Bernstein and John Toulze at the girl & the fig.

Crisp Bake Shop
Executive Chef Moaya Scheiman and partner Pastry Chef Andrea Koweek’s Crisp Bakeshop,  a contemporary pâtisserie that features modern renditions of classic American baked goods with an emphasis on organic and sustainable locally sourced ingredients.

Crisp Bakeshop’s retail store features  an ever changing menu of breakfast pastries,  fresh Viennoiserie, Pastries, Cookies, Tartines. cakes, confections, desserts, lunch, and other savory fare seven days a week. The menu is composed of modern pastries and flavors that reflect the locavore and farm to table movements of California's wine country.


Ellen Silverstein, Pastry Chef, Saddles

Ellen Silverstein
Summary: 
Ellen Silverstein is the newest addition to Saddles Steakhouse, coming to Sonoma most recently from a position as Assistant Pastry Chef and Pastry Supervisor at Calistoga Ranch.

Ellen Silverstein
Pastry Chef, Saddles

Feast of the Olive course
Dessert

Featured recipe
tba

Ellen SilversteinMacArthur Place Pastry Chef Ellen Silverstein graduated with a degree in Baking and Pastry Arts from the esteemed Johnson & Wales University and went on to become Pastry Commis at Bouchon Bakery.  Prior to joining Saddles, she was the Assistant Pastry Chef and Pastry Supervisor at Calistoga Ranch.


Saddles Restaurant at MacArthur Place Inn & Spa
come dine with us—click here >
Located 4 blocks from Sonoma Plaza at Broadway and MacArthur Streets, Saddles is Sonoma’s premier steakhouse specializing in steaks, chops and fresh seafood. Set in a magnificently restored 100-year old barn on the historic estate of MacArthur Place Inn & Spa, Saddles provides a truly unique setting for a memorable dining experience.

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Bruno Tison, Executive Chef, Santé

Tison Chef Thumb
Summary: The Fairmont Sonoma Mission Inn’s Executive Chef, Bruno Tison is a 20- year veteran and the youngest appointed Executive Chef of the legendary (sister hotel) The Plaza, Tison’s nouvelle cuisine has earned extensive critical acclaim.

Bruno Tison
Fairmont SMI Executive Chef, Santé

Feast of the Olive course
Fish

Featured recipe
Olive Oil Poached Cobia
Saffron Scented Yukon Gold Potatoes
Fennel, Niçoise Olive Bordelaise
Crispy Cardoons download

Bruno Tison ChefThe Fairmont Sonoma Mission Inn’s Executive Chef, Bruno Tison is a 20- year veteran and the youngest appointed Executive Chef of the legendary (sister hotel) The Plaza, Tison’s nouvelle cuisine has earned extensive critical acclaim. During his tenure in New York, he captured a number of awards including FOOD ARTS “Silver Spoon”, a gold medal at the NY International Food Show Exposition and first prize at the NYC Hotel & Motel Culinary Olympics. Chef Tison trained in the kitchens of several of France’s legendary master chefs. “My cooking is heavily influenced by my strong classical background and the use of fresh American products.”

Santé
come dine with us—click here >
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.


John Toulze, Executive Chef, the girl & the fig

Toulze Chef Thumb
Summary: John Toulze is the Executive Chef for the girl & the fig and the fig café & winebar. A completely self-taught chef, John received a Rising Star Chef award in June 2009.

John Toulze
Executive Chef, the girl & the fig

Feast of the Olive course
Fish

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

John ToulzeJohn Toulze is the Executive Chef for the girl & the figand the fig café & winebar. A completely self-taught chef, John received a Rising Star Chef award in June 2009. In addition to developing new recipes at all the restaurants, John has mastered the artisanal art of curing meats and in January 2011, his Coppa received the Good Food Award. A native of Northern California, John’s outlook as a chef: “Food is my passion, I have been blessed to cook in the wine country where the commitment and dedication to exceptional products is of the highest importance. I am one of the lucky ones, I am able to pursue my passion and make my dreams become reality.”

The girl & the fig
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One of Sonoma’s destination restaurants for 14 years, the girl & the fig serves country food with a French passion. With a seasonal menu featuring garden vegetables, herbs, and an abundance of creativity, the rustic Provencal-inspired cuisine allows earth’s true and natural flavors to shine.


Catherine Venturini, Chef-Owner, Olive & Vine

Catherine Venturini
Summary: Chef/Owner Catherine Venturini (formerly Driggers) is well noted for her inspired cuisine during 35 years in California and the Caribbean.

Catherine Venturini
Chef-Owner, Olive & Vine

Feast of the Olive course
Dessert

Olive & Vine
come dine with us—click here >

Catherine VenturiniChef/Owner Catherine Venturini (formerly Driggers) is well noted for her inspired cuisine during 35 years in California and the Caribbean.  Having been Sous Chef at The Grille at Sonoma Mission Inn, House Chef for Mondavi’s Arrowood Winery, Chef/Owner of her own highly acclaimed restaurant on St. Croix, Virgin Islands, and running her own successful catering company for the past 8 years in Northern California, she is now pleased to be your chef and host at her own little treasure of a restaurant – Olive & Vine.

 


Adolfo Veronese, Chef-Proprietor, Aventine

Adolfo Chef Thumb

 

 

Adolfo Veronese
Chef-Proprietor, Aventine

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featured recipe
tba

Chef Adolfo VeroneseChef Adolfo Veronese brings the rich culinary heritage of traditional and contemporary Italian, Mediterranean and Californian cuisine to Aventine brand. He is also the executive chef and owner of San Francisco-based La Forchetta Catering which is one of the leading Italian caterers in Northern California which he started in 2006. Chef Adolfo is of Sicilian and Padovan descent. He grew up in San Francisco and spent the majority of his summers in Italy. His father, Adolfo Veronese Sr., was a Master Chef and Restaurateur. His mother, Angela Alioto, lawyer extraordinaire and former President of the San Francisco Board of Supervisors. Chef Adolfo is the grandson of former San Francisco Mayor Joseph L. Alioto. Chef Adolfo has two beautiful kids Nino and Francesca and an extraordinary wife Toni.

However, his claim to fame lies in his talents as a chef who understands both the traditional and modern elements of cuisine as they relate to a health conscious appetite.  Chef Adolfo began his culinary pursuit as a child in his father’s San Francisco restaurant, Osteria Romana. He wanted to be formally trained and attended the Culinary Institute of America, New York. Since then the chef has worked for renowned restaurants including San Dominico NY, Drago, Evvia, Dalla Torre, Adolfo’s, Piero Selvaggio’s Valentino, Wolfgang Puck’ Fine Dinning, and TAO’s Lavo Restaurant and Nightclub in Las Vegas. Chef Adolfo alongside his brother and restaurateur Gian-Paolo Veronese opened Taverna Aventine in their hometown of San Francisco in October 2008. The opening of Trattoria Aventine Hollywood in February 2013 marks the introduction of the latest Aventine dining experience in California, which they describe as a “social trattoria”. The newest opening of Osteria Aventine Glen Ellen, June of 2014, was the next step to building the Aventine brand.

Aventine Restaurant

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Proudly occupying the Grist Mill, one of the oldest and most historic sites of Sonoma Valley, Aventine Glen Ellen draws upon the history and tradition of the Italian Osteria, with classic cuisine updated to incorporate local-sourced ingredients and reflect the vibrancy of Glen Ellen and Sonoma Valley.  In creating the perfect glance of sophistication and comfort, we ate Aventine Hospitality group, draw upon the experience gained from our successful Aventine San Francisco and Aventine Hollywood locations.


Ari Weiswasser, Chef-Owner Glen Ellen Star

Ari Chef Thumb
Summary: Established in 2012, Glen Ellen Star is the culmination of a decade-long dream by Chef Ari Weiswasser and his wife Erinn-Benziger Weiswasser ...

 

Ari Weiswasser
Chef & Owner, Glen Ellen Star

Feast of the Olive course
Fish

Glen Ellen Star
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Ari WeiswasserAfter graduating from the CIA in Hyde Park, NY,  Ari has worked at New York’s Restaurant Daniel, Picholine, and Paul Liebrandt’s Corton, where he served as Chef de Cuisine. Relocating to California in 2010, he worked at The French Laundry in Yountville, CA before opening the restaurant in May of 2012.  A custom built wood fired oven creates an inviting, neighborhood-friendly restaurant that consistently exceeds expectations. 

Glen Ellen Star

Established in 2012, Glen Ellen Star is the culmination of a decade-long dream by Chef Ari Weiswasser and his wife Erinn-Benziger Weiswasser. Resembling a quaint farmhouse while invoking a rural and rustic feeling of California wine country, Glen Ellen Star is a taste of both local and international flavors.