Gather. Modern Grange Events

Supper

Taste of Place with Sean Thackrey and Devil’s Gulch

A proud California winemaker since 1980, Sean Thackrey is deeply linked to the shaping of the Bay Area food and wine community. He makes all his wines by hand, “touching every grape,” at his small Bolinas winery using historic winemaking practices from all over the world. Self-taught and fully reliant on his intuition and senses, Sean is the antithesis of corporate winemaking. He sources grapes from select vineyards all over California, including neighboring Devil’s Gulch Ranch, a diversified family farm in Nicasio, Marin County. Mark and Myriam Pasternack are the proprietor of Devil’s Gulch, and in addition to winegrapes they sustainably raise and sell rabbits, pigs, sheep, and goats.

At this Taste of Place dinner, guests will savor a true agricultural partnership between grower and maker, as they taste the extraordinary wines of Sean Thackrey paired with the sustainable meats of Devil’s Gulch in an inventive menu prepared by SHED’s Chef Perry Hoffman. Sean, Mark, and Myriam will be in attendance to share their stories in an intimate dinner and conversation which will be sure to enlighten and inspire. Menu details will be posted soon. Tickets are limited for this very special event, which will include some limited edition wines from Sean’s collection.

Menu

Pacific Razor Clams with Little Gems, Pickled White Asparagus, Sorrel and Lemon Verbena
Paired with Sean Thackrey ” Lyra” Knights Valley Viognier

Apriums with Kohlrabi, Lovage, Borage and Yogurt
Paired with Haley’s Comet Private Reserve Marsanne

Devils Gulch Rabbit with Fiddlehead Ferns, Wild Fennel, Smoked Onions, Brooks Cherries and Basil
Paired with Devil’s Gulch Ranch Andromeda Pinot Noir

Nicaso Valley Cheese with Mara des Bois Strawberries and Flowering Thyme
Paired with Pleiades

SHED’s Taste of Place is a unique dining series that explores Sonoma County’s wines through the terroir, history, and philosophy of the local growers and winemakers who inspire us. Gather with us to enjoy chef Perry Hoffman’s thoughtfully designed menu, one that represents a unique collaboration between winemaker and chef. Each Taste of Place dinner is designed to awaken the palate—and stimulate the brain—in a new way. By upending the usual winemaker’s dinner setting through the introduction of interviews, conversations, and unique additional sensory experiences, we aim to entice and provoke while creating fond memories of sharing the table together.