Tickets on sale for three-day epicurean adventure featuring Michelin-Star cuisine from Solbar and invited and local culinary talent, paired with over 30 premier Calistoga wineries
Calistoga, Calif. (January 7, 2016) – Solage Calistoga is turning up the heat this spring for the third annual Calistoga Food and Wine Event. From Friday, April 22 to Sunday, April 24, the annual epicurean festival created in partnership with Calistoga Wine Growers, will take guests on an intimate pilgrimage through Calistoga’s world-class culinary attractions. Led by Executive Chef Brandon Sharp of seven-time Michelin Star-rated Solbar restaurant at Solage Calistoga and Evangeline in downtown Calistoga, the weekend will feature a series of exclusive wine tastings and festive dining experiences showcasing the talents of world-renowned local and global chefs and award-winning wineries at hotspots throughout Calistoga.
“As Calistoga continues to establish itself as a world class destination for epicureans, Solage Calistoga is delighted to host the Calistoga Food and Wine Event,” said Marcus Mueller, General Manager of Solage Calistoga. “From our Michelin Star-rated cuisine, to our renowned local wineries, our annual festival showcases the very best flavors of the Upper Napa Valley region.”
In an area of Northern California renowned for culinary creativity and unique wines, the food and wine-filled weekend will boast world-class cuisine, distinct regional wines, and live entertainment. Participating Calistoga wineries will include 2880, Amici Cellars, Barlow Vineyards, Bennett Lane Winery, Canard Vineyard, Chateau de Vie, Chateau Montelena, Clos Pegase, Coquerel Family Estate Wines, Davis Estates, Dutch Henry, Envy Wines, Harris Estate Vineyards, Hindsight Wines, Homage Vineyard, Jack Brooks Vineyard, Jax Vineyards, Jericho Canyon Vineyard, Jones Family Vineyards, Larkmead Vineyards, Kenefick Ranch Vineyards, Knighton Family Vineyards, La Sirena, Laura Micheal Vineyards, Madrigal, Next Door Wine, Phifer Pavitt Wine, Samuel Brannan Vineyards, Shypoke, Sterling Vineyards, Storybook Mountain Vineyards, Summers Estate Winery, Tamber Bey, Tom Eddy Winery, T-Vine and Vermeil Wines, while participating local and global chefs will include Chef Jason McClain of Jonathan Club in Los Angeles; Chef Ewald Notter, widely considered a leading expert in modern day confectionary arts; internationally-awarded pastry competitor Chef Sally Camacho; Chef Lars Kronmark of The Culinary Institute of America at Greystone in St. Helena, Napa Valley, and Chef Donald Wressell, Executive Pastry Chef at San Francisco Bay area-based Guittard Chocolate. Additional participating chefs will be announced in the coming months.
Attracting the attention of epicureans throughout the country, the weekend of events will include:
- Friday, April 22: Guest Chef Winemaker Dinners, 7pm-10pm
The Guest Chef Winemaker Dinners will take place at award-winning restaurants throughout Calistoga and put a new twist on chef and wine pairings by combining the talents of Calistoga’s finest chefs with the talents of guest chefs from all over the United States. Each dinner will feature a custom menu showcasing the works of both participating chefs, paired with wines from local Calistoga wineries. Participating chefs will include Evangeline’s Chef Gustavo Rios working with Chef Bradley Borchardt, JoLe’s Chef Matt Spector working with Chef Lars Kronmark, The Calistoga Inn Restaurant’s Chef Nicolas Montanez working with Chef Jason McClain, and Kory Stewart of Sam’s Social Club working with Chef Sally Camacho. $125 per person including tax and gratuity. - Saturday, April 23: Grand Tasting at Solage Calistoga, 3pm-7pm
Cheers to Calistoga wine at the Grand Tasting event taking place at Solage Calistoga’s Solstice Event Lawn and Barn. Solage Calistoga will provide an elegant backdrop to showcase the incredible food from Solbar Executive Chef Brandon Sharp and visiting chefs from around the globe serving small bites at live cooking stations to complement world class wines from over 30 Calistoga wineries. $95 per person. - Sunday, April 24: Chef & Somms Brunch at Solage Calistoga, 11am-2pm
Rise late and make your way to the Solstice Event Lawn and Barn at Solage Calistoga for the Chef & Somms Brunch. Showcasing seven guest chefs cooking at live action stations, guests will enjoy a gourmet brunch complemented by breakfast cocktails created just for the occasion. $65 per person, including food and breakfast cocktails.
Tickets for all portions of the Calistoga Food and Wine Event are on sale at http://
Situated on 22 acres and surrounded by panoramic mountains and picturesque vineyards, the resort features 89 contemporary guest studios with complimentary cruiser bicycles and a 130-foot landmark swimming pool. A local favorite and destination for epicureans, the resort is home to Solbar, a seven-time Michelin Star-rated restaurant led bythe brand’s Vice President of Culinary, Chef Brandon Sharp, featuring healthful and indulgent fare from its seasonal, ingredient-driven menus. The award-winning Spa Solage offers 20,000 square feet of health and wellness with 14 treatment rooms, Bathhouse with geo-thermal soaking pools, state-of-the-art gym and a Yoga & Movement Studio with complimentary daily fitness classes. Since opening in 2007, Solage Calistoga has garnered numerous industry awards, including recent appearances on the Condé Nast Traveler 2014 Gold List and Travel + Leisure’s 2014 World’s Best Awards. For more information visit www.solagecalistoga.com. Follow Solage Calistoga on facebook.com/SolageCalistoga and on Twitter @SolageCalistoga
About Calistoga Wine Growers
Located at the top of the Napa valley, Calistoga Wine Growers (CWG) mission is to promote and protect the past, present and future of grape growing and winemaking in the Calistoga AVA. The AVA was approved in 2009 and became official in 2010 though it has always been considered a unique wine grape growing location, with viticultural and winery census data dating to 1880 listing Calistoga as a distinct region separate from Napa. Rich volcanic bedrock and sediment provide a geologic uniformity, while the AVA’s diverse topography ranges from steep mountains to valley floor making Calistoga entirely unique to other Napa Valley AVAs. The Calistoga AVA is cooled by air currents drawn in from the Russian River; these currents are strong enough to support the sailplanes that were headquartered for years at the Glider port in downtown Calistoga. The hot air rises and mixes with cooling breezes from the Russian River in the late afternoon until after sunset, cooling the valley floor to about 65 degrees. In addition, cooling breezes flow down the slopes of both the Vaca and Mayacamas mountains, and on fog-free nights, the cool air moving downslope can bring the temperature down another 12-15 degrees. Calistoga’s wines, people and businesses make’s a visit a great Napa Valley experience. For more information, please visit www.
