“Wine is best appreciated when consumed with good food. We make wines we love to drink and show them with fresh, delicious, organically and sustainably grown food.” — Mac McQuown
At once quaint and chic, EDGE reveals a stylish contemporary setting in a Victorian home near the Sonoma plaza. The dining room seats 34 and EDGE presents a variety of culinary offerings for guests to enjoy.
Here the talents of farmer, winemaker, and chef converge. Stone Edge Farm’s organic bounty is paired with our wines in seasonal menus crafted by Culinary Director Fiorella Butron, Chef Mike Emanuel and Chef John McReynolds.
John wrote The Stone Edge Farm Cookbook, winner of the International Association of Culinary Professionals “Book of the Year” and “Julia Child First Book” awards in 2013. A worthy sequel, The Stone Edge Farm Kitchen Larder Cookbook, was co-authored by John, Mike, and Fiorella, and published in March 2019.
Fiorella Butron is a graduate of Le Cordon Bleu in Lima, Peru. She worked at The Four Seasons in Palm Beach and Maui, the Wailea Beach Marriott, and Jay Bistro in Fort Collins, and explored food in Europe, Southeast Asia, and India.
John McReynolds attended the California Culinary Academy on a Julia and Paul Child-sponsored scholarship, and cooked professionally at a Colorado dude ranch, Norwegian fjord, French restaurant in Germany, Mediterranean yacht, and George Lucas’s Skywalker Ranch. He was co-owner and founding chef of Café La Haye in Sonoma.
Mike Emanuel graduated from the Culinary Institute of America, Hyde Park, worked for several years at Chez Panisse and as a chef and caterer for private clients, and traveled in Europe, Vietnam, and Mexico to experience cuisines.