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Introducing the 2013 Feast of the Olive
Chefs & Olive Oil Producers
Learn more about Sonoma Valley's olive oil producers, the 2013 Feast of the Olive chefs pictured, their restaurants, which course each is preparing and download recipes below. Photo by 'Zanne Photography. See more about the 2013 Feast here or Call 707-996-1090 x108 for tickets..
2013 Feast of the Olive Chefs & Olive Oil Producers
Manuel Azevedo, Chef-Proprietor, La Salette
Azorean-born chef Manuel Azevedo has been the owner, manager, and head chef of Sonoma Valley’s acclaimed LaSalette Restaurant since 1998. » read more...
Azorean-born chef Manuel Azevedo has been the owner, manager, and head chef of Sonoma Valley’s acclaimed LaSalette Restaurant since 1998. » read more...
Andrew Cain, Michelin-Star Chef of Santé
Michelin-star chef, Andrew Cain of Santé at the Fairmont Sonoma Mission Inn is a graduate of the New York’s prestigious Culinary Institute of America (CIA) » read more...
Michelin-star chef, Andrew Cain of Santé at the Fairmont Sonoma Mission Inn is a graduate of the New York’s prestigious Culinary Institute of America (CIA) » read more...
Carlo Cavallo, Chef-Proprietor, Meritage
Executive Chef Carlo Cavallo opened Meritage Martini Oyster Bar & Grille in 1999, which is now considered one of the wine country best restaurants.
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» read more...
Executive Chef Carlo Cavallo opened Meritage Martini Oyster Bar & Grille in 1999, which is now considered one of the wine country best restaurants.
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» read more...
Sheana Davis, Chef, The Epicurean Connection
Sheana Davis—chef, cheese maker and owner of the The Epicurean Connection—has been enthusiastically supporting the artisan and farmstead cheese movement for 20 years. » read more...
Sheana Davis—chef, cheese maker and owner of the The Epicurean Connection—has been enthusiastically supporting the artisan and farmstead cheese movement for 20 years. » read more...
Gary Edwards, Chef, Carneros Caves
Eat, drink and exalt the enchantments of Sonoma’s famed green fruit at this year’s Feast of the Olive Dinner. » read more...
Eat, drink and exalt the enchantments of Sonoma’s famed green fruit at this year’s Feast of the Olive Dinner. » read more...
Frank Figone, Olive Oil Maker, Figone's Olive Oil Company
Frank caught sight of his first H-press (olive press) in 1991 and was smitten. He purchased his own press and began making olive oil in his great-grandfather's asparagus-packing shed. Today Frank retains the distinction as one of the pioneers in California's olive oil industry. » read more...
Frank caught sight of his first H-press (olive press) in 1991 and was smitten. He purchased his own press and began making olive oil in his great-grandfather's asparagus-packing shed. Today Frank retains the distinction as one of the pioneers in California's olive oil industry. » read more...
Antonio Ghilarducci, Chef-Proprietor, Depot Hotel Restaurant
The Depot Hotel Restaurant and Garden is a charming neighborhood restaurant in an historic stone building located just off the Plaza in Sonoma. » read more...
The Depot Hotel Restaurant and Garden is a charming neighborhood restaurant in an historic stone building located just off the Plaza in Sonoma. » read more...
Dana Jaffe, Executive Chef, Saddles
MacArthur Place Executive Chef Dana Jaffe began her culinary career with a 3-year apprenticeship through the AFC (American Culinary Federation), working for such companies Cunard and Stein Eriksons. » read more...
MacArthur Place Executive Chef Dana Jaffe began her culinary career with a 3-year apprenticeship through the AFC (American Culinary Federation), working for such companies Cunard and Stein Eriksons. » read more...
Lisa Lavagetto, Chef, Ramekins
A 14 year veteran to Ramekins, Lisa Lavagetto currently serves as Chef Ambassador where she oversees cooking school operations, garners new talent and keeps the school on the cutting edge of culinary trends » read more...
A 14 year veteran to Ramekins, Lisa Lavagetto currently serves as Chef Ambassador where she oversees cooking school operations, garners new talent and keeps the school on the cutting edge of culinary trends » read more...
Doug MacFarland, Executive Chef, Ramekins
Doug MacFarland, Executive Chef of Ramekins oversees all culinary operations for the cooking school, catering and event center. » read more...
Doug MacFarland, Executive Chef of Ramekins oversees all culinary operations for the cooking school, catering and event center. » read more...
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Armando Navarro, Executive Chef, El Dorado Kitchen
Armando G Navarro has had an illustrious culinary career. His resume includes the role of Executive Sous Chef at Auberge du Soleil. » read more...
Armando G Navarro has had an illustrious culinary career. His resume includes the role of Executive Sous Chef at Auberge du Soleil. » read more...
Norm Owens, Chef-Proprietor, Hot Box Grill
Eat, drink and exalt the enchantments of Sonoma’s famed green fruit at this year’s Feast of the Olive Dinner. » read more...
Eat, drink and exalt the enchantments of Sonoma’s famed green fruit at this year’s Feast of the Olive Dinner. » read more...
Deborah Rogers, Olive Oil Maker, The Olive Press
The Olive Press was created in 1995 by Ed Stolman and Deborah Rogers. Dedicated to making only the finest Award-Winning, Fresh California Extra Virgin Olive Oil, they constructed a completely unique facility designed to produce not only the best local Extra Virgin Olive Oil, but also meet the custom pressing needs of commercial producers, growers with small harvests, and hobbyists wishing to create “estate” olive oil from home grown olives. » read more...
The Olive Press was created in 1995 by Ed Stolman and Deborah Rogers. Dedicated to making only the finest Award-Winning, Fresh California Extra Virgin Olive Oil, they constructed a completely unique facility designed to produce not only the best local Extra Virgin Olive Oil, but also meet the custom pressing needs of commercial producers, growers with small harvests, and hobbyists wishing to create “estate” olive oil from home grown olives. » read more...
Moaya Scheiman, Executive Chef/Owner & Andrea Koweek, Pastry Chef/Owner, Crisp Bake Shop
Executive Chef Moaya Scheiman and partner Pastry Chef Andrea Koweek’s long anticipated Crisp Bake Shop features modern renditions of classic American baked goods with an emphasis on organic and sustainable locally sourced ingredients » read more...
Executive Chef Moaya Scheiman and partner Pastry Chef Andrea Koweek’s long anticipated Crisp Bake Shop features modern renditions of classic American baked goods with an emphasis on organic and sustainable locally sourced ingredients » read more...
Bruno Tison, Executive Chef, Santé
The Fairmont Sonoma Mission Inn’s Executive Chef, Bruno Tison is a 20- year veteran and the youngest appointed Executive Chef of the legendary (sister hotel) The Plaza, Tison’s nouvelle cuisine has earned extensive critical acclaim. » read more...
The Fairmont Sonoma Mission Inn’s Executive Chef, Bruno Tison is a 20- year veteran and the youngest appointed Executive Chef of the legendary (sister hotel) The Plaza, Tison’s nouvelle cuisine has earned extensive critical acclaim. » read more...
John Toulze, Executive Chef, the girl & the fig
John Toulze is the Executive Chef for the girl & the fig and the fig café & winebar. A completely self-taught chef, John received a Rising Star Chef award in June 2009. » read more...
John Toulze is the Executive Chef for the girl & the fig and the fig café & winebar. A completely self-taught chef, John received a Rising Star Chef award in June 2009. » read more...
Catherine Venturini, Chef-Owner, Olive & Vine
Chef/Owner Catherine Venturini (formerly Driggers) is well noted for her inspired cuisine during 35 years in California and the Caribbean. » read more...
Chef/Owner Catherine Venturini (formerly Driggers) is well noted for her inspired cuisine during 35 years in California and the Caribbean. » read more...
Ari Weiswasser, Chef-Owner Glen Ellen Star
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Established in 2012, Glen Ellen Star is the culmination of a decade-long dream by Chef Ari Weiswasser and his wife Erinn-Benziger Weiswasser.... » read more...
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Established in 2012, Glen Ellen Star is the culmination of a decade-long dream by Chef Ari Weiswasser and his wife Erinn-Benziger Weiswasser.... » read more...
Andrew Wilson, Chef, The Lodge at Sonoma
Andrew Wilson brings his signature style, highlighting seasonal ingredients with European techniques. » read more...
Andrew Wilson brings his signature style, highlighting seasonal ingredients with European techniques. » read more...