Wednesday, December 10, 7:00 pm
Members $100, guests $125

Christopher Silva claims he’s motivated by selfishness—by ensuring the success of St. Francis Vineyards as its Chief Operating Officer, the fifth-generation Sonoma County native is doing his part to prevent the encroachment of factories, and to preserve the land’s beauty for his own children. That’s the kind of “selfishness” we’d gladly raise our glasses to—particularly if they’re filled with St. Francis’s vintages.

Of course, man and woman cannot live on award-winning wine alone (St. Francis winemaker Tom Mackey was named “Best Red Winemaker of the Year” for 2001 at the International Wine Challenge in London, where St. Francis won four of the ten gold medals awarded). Acknowledging the vital role fine food plays in the appreciation of fine wine, the folks at St. Francis enlisted Todd Muir as Culinary Director when they opened their visitors’ center in 2001.

A native Californian, Muir developed an early interest in cuisine thanks to foodie parents who regularly called on him as their prep chef when making dinner. After culinary school, Muir landed an apprenticeship at the legendary Chez Panisse, where he worked under Alice Waters and Joyce Goldstein, and also developed a passion for gardening. His green thumb served him well as executive chef at Madrona Manor, the Wine Spectator award–winning establishment that he helped design down to the kitchen garden. Duly impressed with Muir’s success, The Landmark Hotel tapped him to open their restaurant in Bangkok in 1992. Closer to home—and close to Muir’s heart—were the dishes at Mangia Bene, his Healdsburg trattoria and pizzeria.

At St. Francis, Muir’s impeccable way with local produce strikes a perfect balance between Sonoma’s agricultural and viticultural offerings, heightening vineyard guests’ appreciation of both. Join us as St. Francis brings the vineyard—and a little Sonoma bounty—our way this winter.