Guest Chefs & Recipes
Charlie Palmer needs no introduction to any lover of food and wine. One of the most highly acclaimed chefs in America, Charlie began his career in the mid 1980's in New York City and almost immediately earned 3 stars from the New York Times. He opened Aureole in New York City in 1988 and now presides over a distinguished list of some of the best restaurants in America, from New York City to Washington DC, Las Vegas and Healdsburg, California where he now resides. Each year, Charlie generously donates a dinner at the Sonoma County Vintners Showcase of Wine and Food. In 2006, the dinner was themed Charlie's Wine Angels in reference to his Las Vegas Aureole restaurant. The first course was at Russian Hill where Ellen Mack served as the hostess. Mr. Palmer prepared a fabulous duck dish paired with our Tara Vineyard Pinot noir. It was an evening never to be forgotten. The twelve guests who won the auction lot had an exquisite dinner personally prepared by Mr. Palmer, a limousine to transport them from site to site, with a film crew in tow to record the entire evening for an episode of Divine Life to be aired on Canadian television later in the year.
Russian Hill Estate Winery was extremely fortunate to have Chef Patrick Ambrosio in residence from 2003 until 2005. During that time, Patrick created several dishes to pair specifically with the wines of Russian Hill.
Patrick trained at the French Culinary Institute in New York City under Chefs Jacques Pepin and Alain Sailhac and later became the Executive Chef at The Tyler Hill Farm Country Inn in Pennsylvania. Patrick combines his classic French training with his Italian heritage and his new love for the Russian River Valley where he has access to the best of the ocean, the field and the vineyard.
Bon Appétit Management Company
Russian Hill was honored to feature Jim Dodge at their 2005 Grape to Glass seminar on pairing lamb with wine. Jim created several beautiful lamb dishes which we tasted with Russian Hill Syrahs, a classic “lamb pairing”, and with our Pinot noirs, a more “new world” approach to lamb and wine. We debated the merits of each while enjoying great food and wine.
Jim Dodge is currently the Director of the Specialty Culinary Programs at the Bon Appétit Management Company. He is a celebrated cookbook author (The American Baker, Baking with Jim Dodge) and contributing editor to Food & Wine magazine, Joy of Cooking and Cooks Illustrated. He has appeared on many television programs including the Today Show, Good Morning America and several PBS cooking series.
Executive Chef, Evvia Estiatorio
Christine Piccin has cooked at many well known Sonoma restaurants but now spends most of her time teaching and writing about cooking. She regularly holds classes at the Culinary Arts Center, Finley Center, Sur La Table and Relish cooking schools of Sonoma County and even teaches cooking classes in French as part of her “French Through Cuisine” course.
In August, 2006, Christine prepared a special meal for us as part of the Russian River Valley Pinot Noir Forum, a two day educational event held for sommeliers invited from across the nation. As part of a special welcome, Russian Hill co-hosted a dinner with Merry Edwards and Williams Selyem wineries. Christine prepared a spectacular meal to pair with the Pinots of the three wineries. It was a great evening – hors d’oeuvres on the patio while watching the sunset over the vineyards, an elegant candle lit dinner in the house, and thirteen fabulous wines from three great winemakers.Louisiana Corn Cakes with Smoked Salmon and Crème Fraîche
Breast of Liberty Duck with Thyme and Lavender
Charlie Palmer: Spiced Duck Breast with Endive Rhubarb Marmalade, Crisp Polenta, Meyer Lemon Infused Jus
Lamb and Wild Mushroom Ragout
Louisiana Corn Cakes with Smoked Salmon and Creme Fraiche
Michael Dotson: “Moscharisia Plevrakia” CORIANDER & CLOVE BRAISED PRATHER RANCH BEEF, GIGANTES BEANS & ENGLISH PEAS WITH A SHAVED HALLOUMI CHEESE & HERB SALAD
Wild Pacific Salmon with Pinot Noir Braised Leeks