Look Book

48 www.thejewelrybook.com The wines are available in very limited amounts and showcase the extraordi- nary character of Stone Edge Farm's diverse vineyard sites. These wines of distinction arise from the hard work dedicated to growing exceptional organic fruit and the meticulous attention to detail at the winery. • Stone Edge Farm Sauvignon Blanc, Sonoma Valley $50 • Stone Edge Farm Surround, Red Bordeaux Blend, Sonoma Valley $85 • Stone Edge Farm Cabernet Sauvignon, Sonoma Valley $130 • Stone Edge Farm Stone Edge Vineyard, Single Vineyard, Cabernet Sauvignon $225 • Stone Edge Farm Mount Pisgah Vineyard, Single Vineyard, Cabernet Sauvignon $225 Visitation at Vineyard: Reservations are available by appointment by contacting Concierge@stoneedgefarm.com or by calling 707-935-6520. Edge is Stone Edge Farm's culinary home in downtown Sonoma, California. Framed by two ancient Sevillano olive trees, the turn-of-the-century Victorian is painted in subtle shades of beige, raw umber, and gray and is surrounded by a low boxwood hedge, with a simple metal gate bearing the Stone Edge Farm Vine of Life logo in cast bronze. Edge is part restaurant, part private club, and part event space. But really, it feels more like a home—comfortable and intimate, with modern artwork and contemporary furnishings and design. The wines inspire the chefs to create food that enhances the dining and wine- drinking experience by constantly fine-tuning the dishes. The staff frequently taste the wines together to revisit in their minds the flavor profiles and offer feedback about the pairings, all with a true sense of collaboration. Just to keep things interesting, they also serve French wines from Bordeaux so the guests can experience the best of the Old World along with the New World. Imagine a restaurant that grows its own grapes and makes its own wine, farms its own vegetables, presses its own olive oil, and bakes its own bread. That's Edge. Culinary Director and Executive Chef Fiorella Butron's creative, colorful approach to cooking and life reflect her Peruvian, Palestinian, Genoese, and Spanish roots. Her exploration of foods and cultures took her throughout Latin America to Southeast Asia, India, Europe and the San Francisco Bay Area. Edge is open four nights a week for one seating by advance reservation. Reser- vations can be made by contacting the winery at Concierge@stoneedgefarm. com or calling 707-935-6520. Lifestyle Imagine a restaurant that grows its own grapes and makes its own wine, farms its own vegetables, presses its own olive oil, and bakes its own bread. That's Edge.

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