I know the town of Sonoma quite very well, so I was astonished when a pal questioned me to lunch at a restaurant I’d under no circumstances read of prior to: EDGE Sonoma. With what must’ve been a quizzical search on my face, I requested, “Where in Sonoma? It’s not in Sonoma city.” “Oh, but it is,” she claimed, and we have to go. The cooking there is some of the most remarkable any place.” I was prepared to hop in the motor vehicle. But at that time, EDGE was basically a non-public club for Stone Edge Farm Estate Vineyards & Vineyard members, whose cafe was only open to the community on Thursday nights. Now, EDGE Sonoma is open up to all, and it is the epitome of a eating location.
Culinary Director Fiorella Burton, who is from Peru, infuses the menu with deep creative imagination that is hardly ever overwrought. Her recipes, all pushed by community components — lots of of which are grown at Stone Edge Farm — are well balanced, inventive and commonly deceptively simple, which is very significantly the trifecta of results, for me. Most of the veggies and herbs that seem on the plate are developed at the property’s close by farm, a 16-acre organic, biodynamic operation totally run by a micro-grid unbiased of PG&E that also gets rid of carbon dioxide from the air.
The farm, the vineyards, the vineyard, and the restaurant are all the get the job done of Mac McQuown, renaissance gentleman extraordinaire, whose vision to make major-good quality Bordeaux-type wines in Sonoma incorporated performing his section to reverse local climate improve. Leslie McQuown is a designer, and her aesthetic is the throughline of the appear and experience of all the homes. In 2018, Stone Edge Farm was awarded California’s highest environmental honor, the Governor’s Environmental and Financial Leadership Award (GEELA) in the Sustainable Techniques class for its “advanced know-how to create, retail outlet, and distribute clean up strength to its home and further than.”
EDGE Sonoma has a deep wine list, and its most persuasive alternatives are the Stone Edge Farm wines on their own, which are not distributed outside of an unique mailing checklist — and the cafe. So, begin with a glass of Champagne and then dive right into regardless of what Larry Nadeau, the gracious and excellent director of dining, suggests to go with your meal. You will not be led astray.
Burton’s menu improvements as she is encouraged, but you can always get fresh new-baked bread and expert (and previous culinary director) John McReynold’s renowned cultured butter to love while you chart your system(s). (Read far more about McReynolds and his recipes for developing your very own pantry in the Stone Edge Farm Kitchen area Larder cookbook, which I reviewed right here.)
Just before my most modern food at EDGE, I expended the afternoon at Silver Cloud Winery, yet another comparatively less than-the-radar place on Moon Mountain, wherever Stone Edge farms its Bordeaux varietals. I tasted by a flight with the understatedly dynamic director of hospitality, Philippe Thibault, an practical experience that reminded me that some of the very best Cabernet Sauvignon in California correct now is being developed in Sonoma. (Napa is the additional basic origin, but climate change is pointing towards cooler micro-climates for best Taxi production.) It’s no shock that these wines are produced by California superstars Phil Coturri (viticulturalist) and Jeff Baker (winemaker), whose put together pedigrees could fill a book.
After this lovely tasting, I drove down the mountain and into city for dinner at EDGE, I loved Burton’s refreshing halibut ceviche, the aforementioned lamb, and a 2006 Stone Edge Farm Cabernet that I hadn’t tasted at the winery.
EDGE Sonoma, Silver Cloud Vineyard, and Stone Edge Farm are an inextricable triangle of collaboration and curation, all sure by the McQuowns’ eyesight of sustainable bounty. Start out exploring by building a reservation at EDGE and scheduling a tasting at Silver Cloud, ideally on the very same day for the entire immersive expertise. I guarantee you are going to be hooked correct away — by the food, the wine, and the irresistible concept, all of which merged leave you fortunately satiated.