Our Vintners & Chefs
Vintners, also known as enologists, are responsible for the entire wine making process from: monitoring grape production, selecting the peak moment to harvest, the crushing and pressing of grapes, monitoring the fermentation process, filtering, testing, tasting, storing, and bottling.
Understanding and supervising this array of duties, requires an immense amount of knowledge to “get it right the first time!”
This evening, you will meet and mingle with the Vintners from Paul Hobbs Winery, Peter Michael Winery and Moshin Vineyards. They will discuss their wines and the “how and why” they were selected to pair with with particular courses, flavors and foods.
“All this and a fabulous, four-course plated dinner.”
A wine reception will precede dinner. Following the dinner, there will be silent and live auctions featuring works of art, travel, entertainment, and wine experiences.
Chef Jan Salisbury
Jan knew that cooking is what she wanted to do since she opened a pizza business in Montana over 30 years ago. In 1987, she moved to Sonoma County and in 1995, opened “Kitchen” in Graton. Moving on, she joined Fetzer Vineyards in Hopland working with John Ash and Briget Harrington.
More recently, she had the pleasure of joining Chef Liz Ozanich at McCormick and Schmick, expanding her repertoire with various sea foods, learning the art of French Cooking, and managing a restaurant staff.
Chef Salisbury became Executive Chef at SRGCC in 2008. Here she has the opportunity to work with an amazing staff, create award winning food for members, corporate events, and wedding receptions. Chef Salisbury has won numerous awards at the Sonoma County Harvest Fair each year. She continues to perfect her craft at Greystone – Culinary Institute of America, located in Napa.
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Download the website sponsorship guide
Download the website sponsorship guide