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DEAR FRIENDS,
Thank you for participating in Auburn University’s Horst Schulze School
of Hospitality Management’s 19th Epicurean Study Tour of Northern
California.
The Horst Schulze School of Hospitality Management has a long and
successful history of engaging in experiential education. Our approach
has always been focused on broadening horizons and improving quality of
life for all touched by our programs of study.
Born out of a need to blend academic purpose with industry expertise, we
created the Epicurean Tour in 2005. Thanks to powerful collaborations
between industry leaders and academic vision, our Epicurean Tours
have evolved into the most sought-after professional development
opportunities we offer. The impact of the Epicurean Tour has been lifechanging
for many of them as our alumni are vnow employed by awardwinning
wineries, five-star resorts, and leading event management firms
throughout the world. The connections made on these journeys are deep,
lasting, and profoundly meaningful, as every business we encounter
becomes part of our extended Auburn family.
We know none of this would be possible without the incredible generosity
and partnership of our alumni and donors. Your unwavering support not
only funds these transformative opportunities but also allows us to share
unforgettable moments with our students and faculty.
Students, these experiences are life altering, offering you the opportunity
to stand out in a competitive job market and build meaningful careers.
Our faculty have brought to the classroom their great mix of multi-cultural
experiences and continued circle of sharing and learning with subsequent
student groups.
With deep appreciation and excitement, thank you for helping to make
this trip a reality. We look forward to spending the next six days with
you - touring, learning together, breaking bread, raising our glasses, and
celebrating the special bond that unites us all.
WAR EAGLE!
Martin O’Neill, PhD
Head of Horst Schulze School of Hospitality Management
Horst Schulze Endowed Professor
ACCOMMODATIONS
HOLMAN RANCH
60 Holman Road
Carmel Valley, CA 93924
HILTON GARDEN INN -Napa
3585 Solano Ave
Napa, CA 94558
CONTACTS
Alecia Douglas — (302) 981-2317
Demi Deng — (509) 592-8368
Thomas Price — (206) 409-4847
Ashley Schley — (334) 870-9904
| 7:15am | Meet at ATL Gate for DL # 809 (6:15am CST) |
|---|---|
| 9:19am | Depart Atlanta, DL #809 |
| 11:16am | Arrive San Jose International Airport, San Jose, CA |
| 12:00pm | Transfer to The Lodge at Pebble Beach Lunch provided on bus |
| 1:30pm | Tour of The Lodge at Pebble Beach |
| 3:00pm | Visit Shops at Pebble Beach |
| 3:45pm | Transfer to Carmel-By-The-Sea |
| 4:00pm | Free time to explore Carmel-By-The-Sea |
| 5:45pm | Transfer to The Sardine Factory |
| 6:00pm | Dinner at The Sardine Factory |
| 9:00pm | Transfer to Holman Ranch |
| 7:30am | Transfer to Portola Hotel and Spa at Monterey Bay |
|---|---|
| 8:00am | Breakfast at Portola Hotel and Spa at Monterey Bay |
| 9:45am | Transfer to Pisoni Vineyards |
| 11:00am | Pisoni Vineyards tour, tasting and lunch |
| 2:00pm | Transfer to Holman Ranch |
| 3:30pm | Upper Vineyard, Cave and Hacienda tour and tasting at Holman Ranchh |
| 5:00pm | Passed appetizers and drinks or time to refresh before dinner |
| 5:30pm | Dinner under the arbor at Holman Ranch |
| 6:30am | Transfer to Woody’s at the Airport |
|---|---|
| 7:00am | Breakfast pick-up from Woody’s at the Airport, Chef Tim Wood |
| 7:15am | Transfer to Stanly Ranch, Auberge Resorts Collection, Napa |
| 11:00am | Tour of Stanly Ranch, Auberge Resorts Collection, Napa |
| 12:45pm | Transfer to Gott’s Roadside, Napa |
| 1:00pm | Lunch at Gott’s Roadside, Napa |
| 1:50pm | Transfer to Inglenook |
| 2:30pm | Tour and tasting at Inglenook |
| 4:30pm | Transfer to Hilton Garden Inn, Napa |
| 5:00pm | Check-In at Hilton Garden Inn, Napa |
| 6:00pm | Transfer to Alumni Dinner |
| 6:30pm | Alumni dinner in downtown Napa |
| 8:30pm | Transfer to Hilton Garden Inn, Napa |
| 6:30am | Breakfast at Hilton Garden Inn |
|---|---|
| 7:10am | Transfer to Solage, Auberge Resorts Collection, Calistoga |
| 8:00am | Site Tour and Q&A with Solage Leadership Team |
| 10:00am | Transfer to Trinchero Main Street |
| 10:30am | Production tour and tasting at Trinchero Main Street |
| 11:45pm | Transfer to Trinchero Family Estates |
| 12:00pm | Lunch at Trinchero Family Estates |
| 2:00pm | Transfer to Schramsbergs |
| 2:30pm | Tour and tasting at Schramsberg Vineyard |
| 4:30pm | Transfer to Fisher Winery Calistoga |
| 5:00pm | Tasting and dinner at Fisher Winery |
| 7:00pm | Transfer to Hilton Garden Inn |
| 7:00am | Breakfast at Hilton Garden Inn |
|---|---|
| 7:30am | Transfer to Seguin Moreau |
| 8:00am | Production tour and barrel making seminar at Seguin Moreau |
| 9:30am | Transfer to Quintessa Winery |
| 10:15am | Tour, tasting and lunch at Quintessa Winery |
| 12:00pm | Lunch in the home of Augustin & Valeria Huneeus |
| 1:45pm | Transfer to Thomas Keller Restaurant Group, Yountville |
| 2:15pm | Tour through the Thomas Keller Restaurant Group |
| 4:30pm | Transfer to Freemark Abbey Winery |
| 5:00pm | Blending seminar and dinner at Freemark Abbey Winery |
| 9:00pm | Transfer to Hilton Garden Inn |
| 6:15am | Breakfast at the Hilton Garden Inn |
|---|---|
| 6:45am | Transfer to Single Thread Farm |
| 8:15am | Tour of Single Thread Farm, Restaurant, and Inn |
| 10:30am | Transfer to Joseph Phelps Vineyards |
| 11:30pm | Tour, tasting and lunch at Joseph Phelps Vineyards |
| 2:30pm | ransfer to downtown St. Helena |
| 2:45pm | Free time in St. Helena |
| 5:30pm | Transfer to Far Niente Winery |
| 6:00pm | Tour, tasting and dinner at Far Niente Winery |
| 8:30pm | Transfer to Hilton Garden Inn |
| 6:30am | Breakfast and check out at Hilton Garden Inn |
|---|---|
| 7:30am | Transfer to the Golden Gate Bridge |
| 8:30am | Quick stop and picture at the Golden Gate Bridge |
| 8:45am | Transfer to Ferry Building Market in San Francisco |
| 9:30am | Free time at Ferry Building Farmers Market |
| 11:45am | Transfer to San Francisco International Airport |
| 12:00pm | Check-in to Delta #488 |
| 2:00pm | Depart SFO for Atlanta |
| 9:50pm | Arrive Atlanta Hartsfield Jackson Airport |
SUNDAY MAY 11
7:15 AM — MEET AT ATL GATE FOR DL # 809 (6:15AM CST)
9:19 AM — DEPART ATLANTA, DL #809
11:16 AM — ARRIVE SAN JOSE INTERNATIONAL AIRPORT, SAN JOSE, CA
Meet and Greet at Baggage Claim
Special note. If you are not on the group flight, please meet the group at the Delta baggage claim for group transfer or directly at Pebble Beach Visitors Center at 1:30pm.
12:00 PM — TRANSFER TO THE LODGE AT PEBBLE BEACH
1:30 PM — AFTERNOON TOUR OF THE LODGE AT PEBBLE BEACH, THE FAMOUS GROUNDS AND GOLF COURSE HOSTED BY JEFF WALLACE, VICE PRESIDENT OF OPERATIONS AND JENNA FLETCHER, EXECUTIVE RECRUITER
The Lodge at Pebble Beach
Since 1919, The Lodge at Pebble Beach has been a landmark destination, the spectacular intersection of luxury and breathtaking beauty. As a golfer, the tradition of staying at The Lodge while overlooking the most famous finishing hole in the game is a proud rite of passage. The Lodge experience has only been enhanced with the distinct addition of Fairway One along the first hole. The striking scenery at The Lodge is only rivaled by our sincere dedication to service and our commitment to creating a once-in-a-lifetime experience during your stay.
(source: www.pebblebeach.com)
3:00 PM — VISIT SHOPS AT PEBBLE BEACH
3:45 PM — TRANSFER TO CARMEL-BY-THE-SEA
4:00 PM — FREE TIME TO EXPLORE CARMEL-BY-THE-SEA
CARMEL-BY-THE-SEA
Carmel-by-the-Sea, founded by artists and writers like Jack London and Robinson Jeffers, preserves its charm with measures like banning streetlights and fast food franchises. Its eclectic dining scene offers international, regional, and local cuisines sourced from Monterey Bay and Salinas Valley. Shopping ranges from outdoor malls to family-owned boutiques. Carmel Beach, at the foot of Ocean Avenue, is a top spot on California’s Central Coast. The town boasts numerous tasting rooms, wine bars, and bottle shops. Explore Carmel’s history and enjoy lunch at one of its many restaurants during free time.
5:45 PM — TRANSFER TO THE SARDINE FACTORY
6:00 PM — DINNER AT THE SARDINE FACTORY COFOUNDED BY TED BALESTRERI AND BERT CUTINO
Every city has that one can’t miss restaurant, where celebrities feel at home and every other guest feels like a celebrity. Since October 2, 1968, The Sardine Factory’s cachet has made dining in our historic Cannery Row setting a tradition for world leaders, sports heroes and entertainment icons. Our award-winning chefs prepare delectable creations of fresh, sustainable seafood and USDA Prime Dry Aged Beef. The Sardine Factory has received Restaurant Hospitality Magazine’s “Best Wine List in America” award among so many other culinary, wine list and service awards. The Lounge’s live entertainment, Happy Hours and affordable menu are a casual alternative to our other dining rooms.
(source: www.sardinefactory.com )
9:00 PM — TRANSFER TO HOLMAN RANCH
MONDAY MAY 12
7:30 AM — TRANSFER TO PORTOLA HOTEL & SPA AT MONTEREY BAY
8:00 AM — BREAKFAST AT PORTOLA HOTEL & SPA AT MONTEREY BAY HOSTED BY GENERAL MANAGER JANINE CHICOURRAT
Portola Hotel & Spa at Monterey Bay
The Portola Hotel & Spa is a luxurious hotel located in Monterey, California. Situated in the heart of downtown Monterey near Fisherman’s Wharf, this hotel offers upscale accommodations, dining options, and a full-service spa. It’s known for its elegant ambiance, excellent service, and convenient location for exploring the attractions of Monterey. They have a total of 379 rooms with 11 different room types. There are two on site dining options which are Jack’s Monterey which is more upscale focused on providing fresh, California cuisine and then there is Peter B’s brewpub which is a more relaxed atmosphere that has its own craft beer brewery inside. Their spa has been rated the best spa in Monterey for seven years and their menu is extensive with 40 services. They have 11 treatment rooms in addition to a pool, jacuzzi, and steam rooms. The Portola hotel is also a great spot for any kind of event as they have a 60,000 square feet conference center in addition to eleven outdoor venues.
(Source: www.portolahotel.com )
GUEST SPEAKER CAROL CHORBAJIAN, OWNER
OF CCM&E
CCM&E Destination Services
CCM&E is a destination service that provides a wide array of services throughout Monterey, Carmel, and Pebble Beach. It is an independently owned company by Carol Chorbajian who has extensive experience in the hospitality industry. They are known for long term customer loyalty, and creativity and service in complete meeting and event services. They handle everything from transportation, décor, activities, and even favors for your event. Their staff is extremely knowledge about the local areas allowing them to give personalized tours based on the client’s preferences and are able to assist you in any capacity relating to your event.
(source: www.ccm-e.com )
9:45 AM — TRANSFER TO PISONI VINEYARDS
11:00 AM — PISONI VINEYARDS TOUR, TASTING AND LUNCH HOSTED BY MARK PISONI
Pisoni Vineyards
Pisoni Vineyards was founded by Gary Pisoni, a charismatic figure known for his passion and unconventional approach to winemaking. His sons, Mark Pisoni, the farmer, and Jeff Pisoni, the winemaker, have continued his legacy. The Pisoni family operates several vineyards, including Pisoni Vineyards, Lucia Vineyards, and Gary’s Vineyard. These vineyards are located in the Santa Lucia Highlands, an area known for producing high-quality wines. The Pisonis grow several varietals, such as Pinot Noir, Syrah, and Chardonnay. However, they are particularly famous for their Estate Pinot Noir. In 2021, the Pisoni family was recognized as the Winemaking Family of the Year for their contributions to winemaking.
2:00 PM — TRANSFER TO HOLMAN RANCH
3:30 PM — UPPER VINEYARD, CAVE AND HACIENDA TOUR AND TASTING AT HOLMAN RANCH
5:00 PM — PASSED APPETIZERS AND DRINKS OR TIME TO REFRESH BEFORE DINNER
5:30 PM — DINNER AT HOLMAN RANCH HOSTED BY KIRSTIE WOODS, CHIEF EXECUTIVE OFFICER
Holman Ranch
Holman Ranch wine is more than a label; it’s a family love story, carried on by the Lowders and winemakers Chris and Greg Vita. Tom and Susan Lowder honor their late spouses through the wine, which also supports various beneficiaries. Since 1928, Holman Ranch has upheld its commitment to hospitality, offering a space where people can savor moments and wine’s nuances. Located in the Carmel Valley Appellation, the vineyards benefit from Monterey Bay’s fog and temperature swings, resulting in unique wines that reflect the area’s grace and elegance.
TUESDAY MAY 13
6:30 AM — TRANSFER TO WOODY’S AT THE AIRPORT
7:00AM — BREAKFAST PICK-UP FROM WOODY’S AT THE AIRPORT, CHEF TIM WOOD
7:15AM — TRANSFER TO STANLY RANCH, AUBERGE RESORTS COLLECTION, NAPA
11:00 AM — TOUR OF STANLY RANCH, AUBERGE RESORTS COLLECTION, NAPA WITH URSULA ZOPP, DIRECTOR OF TALENT & CULTURE
Auberge Resorts Collection
Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative spas and gracious yet unobtrusive service. With 30 one-of-a-kind hotels and resorts, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations.
Stanly Ranch, Auberge Resorts Collection
Set on 712 acres in the heart of wine country, this historic working ranch heralds a bold new dawn and reimagines the Napa lifestyle in a multifaceted celebration of curiosity and exploration. The discovery of local artisans and exclusive wines is complemented by the unexpected culinary moments of our Bear Restaurant and a total wellbeing program that includes restorative performance therapies and thrilling adventures that will unearth the full potential of every guest. The rooms at Stanly seamlessly blend interior and exterior spaces creating a luxurious contemporary abode. Designed with the comfort of home in mind, details such as lounge seating areas, fire pits and outdoor showers make the 78 standalone cottages and suites feel intimate and personal.
12:45 PM — TRANSFER TO GOTT’S ROADSIDE, NAPA
1:00 PM — LUNCH AT GOTT’S ROADSIDE, NAPA
1:50 PM — TRANSFER TO INGLENOOK
2:30 PM — TOUR AND TASTING AT INGLENOOK WITH COREY BECK, COO OF TRINCHERO FAMILY WINES
Inglenook
Nestled in the heart of Napa Valley, Inglenook’s roots are deeply embedded in the rich soils of the Rutherford Bench, a land famed for its exceptional terroir. This unique stretch of earth, where climate and soil harmonize to produce grapes of unparalleled quality, is at the core of their heritage. Their dedication to crafting exquisite wines begins with this land, making each bottle a testament to the Rutherford Bench’s natural grandeur and the meticulous stewardship we uphold.
4:30 PM — TRANSFER TO HILTON GARDEN INN, NAPA
5:00 PM — CHECK-IN AT HILTON GARDEN INN, NAPA
6:00 PM — TRANSFER TO ALUMNI DINNER
6:30 PM — ALUMNI DINNER
8:30 PM — CHECK IN TO HILTON GARDEN INN
WEDNESDAY MAY 14
6:30 AM — BREAKFAST ON OWN WITH VOUCHER, HILTON GARDEN INN
7:10 AM — TRANSFER TO SOLAGE, AUBERGE RESORTS COLLECTION, CALISTOGA
8:00 AM — SITE TOUR AND Q&A WITH KRISTA REID, AREA DIRECTOR, TALENT & CULTURE AND THE SOLAGE LEADERSHIP TEAM
Solage, Auberge Resorts Collection
This premier resort is located on 22 acres and surrounded by mountains and vineyards at the northern end of world-renowned Napa Valley wine country. Discover small-town charm blended with urban sophistication in 100 eco-friendly studio accommodations. The resort is home to Solbar, which features healthy fare from its seasonally sourced menus, and the brand new Picobar, inspired by traditions of walk-up taco joints in Mexico. The award-winning 20,000-square-foot Spa Solage provides a relaxed retreat, featuring five geothermal pools, a spacious fitness center, and a movement studio.
10:00 AM — TRANSFER TO TRINCHERO MAIN STREET
10:30 AM — PRODUCTION TOUR AND TASTING AT TRINCHERO MAIN STREET WITH AIMEE BAKER, WINEMAKER AND AUBURN HOSPITALITY MANAGEMENT ALUMNA MADISON KREAMER, SENIOR MANAGER, WINE & SPIRITS EDUCATION
11:45 AM — TRANSFER TO TRINCHERO FAMILY ESTATES
12:00 PM — LUNCH AT TRINCHERO FAMILY ESTATES
Trinchero Family Estates
Trinchero Family Estates was born from unwavering fortitude and a bit of good fortune. Over 70 years ago, when Italian immigrant Mario Trinchero left New York City in search of a better life for his family in Napa Valley, no one could have predicted the unprecedented success that followed. From the world’s first-ever White Zinfandel to some of the most-sought after vineyards in Napa to a portfolio of more than 50 global wine and spirits brands, the Trinchero Family Estates of today is an enduring symbol of the American Dream.
2:00 PM — TRANSFER TO SCHRAMSBERG VINEYARDS
2:30 PM — TOUR AND TASTING AT SCHRAMSBERG VINEYARDS WITH HUGH DAVIES, PROPRIETOR AND JESSICA KOGA, WINEMAKER
Schramsberg Vineyards
Schramsberg Vineyards is located in Calistoga, CA, and is known for their “extraordinary” sparkling wine. The vineyard first began in the 19th century when Jacob Schram, a German immigrant, started a winery in Diamond Mountain. Schramsberg estate was restored by Jack and Jamie Davies in 1965, a hundred years later. When Jack and Jamie purchased Schramsberg from Jacob Schram, they chose to preserve the land that was already there instead of rebuilding the old house. Instead, the Davies restored the ancient homestead while retaining 155 acres of forested land and only used 43 acres for vineyards. In 1967, Jack Davies served as the chairman of a citizen committee formed to support the creation of the Napa Valley Agricultural Preserve. Today, Schramsberg is known as “America’s most prestigious, select and admired sparkling wine; chosen for special guests, special gifts, pampering oneself and expressing one’s taste in unique products” (“History,” 2016). Schramsberg has also made its presence in history. In 1972 during the “Toast to Peace” with China’s Premier Zhou Enlai, President Nixon decided to use Blanc de Blancs.
4:30 PM — TRANSFER TO FISHER WINERY CALISTOGA
5:00 PM — TASTING AND DINNER AT FISHER WINERY CALISTOGA WITH THE FISHER FAMIL
Fisher Winery
Founded in 1973 by Fred and Juelle, the winery spans 100 acres in the Mayacamas Mountains and 57 acres on the Silverado Trail in Napa Valley. The estate-built winery, nestled among vines and Douglas Firs, was crafted from on-site timber by architect William Turnbull. Situated adjacent to the renowned Eisele Vineyard, their Napa property produces Lamb Vineyard Cabernet, Coach Insignia Cabernet, and Cameron Bordeaux Blend. Committed to expressing their mountain and valley heritage through consistent, world-class wines, they emphasize terroir’s essence. Their mission is to honor the land they steward and their team, aiming for timeless balance and style in each bottle.
7:00 PM — TRANSFER TO HILTON GARDEN INN
THURSDAY MAY 15
7:00 AM — BREAKFAST ON OWN WITH VOUCHER, HILTON GARDEN INN
7:30 AM — TRANSFER TO SEGUIN MOREAU
8:00 AM — PRODUCTION TOUR AND BARREL MAKING SEMINAR AT SEGUIN MOREAU WITH LYNAE ANDERSON HILEY, MARKETING AND SALES COMMUNICATIONS MANAGER, AND ANDY BYARSE, MASTER COOPER
8:00 AM — BREAKFAST AND TOUR AT AUBERGE DU SOLEIL
HOSTED BY BRADLEY REYNOLDS, GENERAL
MANAGER AND HIS TEAM
Seguin Moreau
Seguin Moreau, founded in 1870 and 1838, merges tradition with modern technology to produce top-quality barrels for wineries and spirits. Their expertise, spanning nearly two centuries, emphasizes the crucial role of barrels in winemaking, where oak serves as an essential tool, softening tannins and enhancing complexity. Originally separate entities, SEGUIN and MOREAU cooperages joined forces in the 1970s under Remy Martin, later collaborating with Bordeaux’s Oenology Faculty to research wine-oak interactions. Insights led to advancements in grain tightness, toasting, and maturation techniques. Today, the cooperage operates globally with three production sites, seasoning yards, and integrated stave mills. In 1986, they established a presence in Napa Valley, culminating in SEGUIN MOREAU Napa Cooperage in 1994, combining French heritage with American resources for optimal barrel craftsmanship.
9:30 AM — TRANSFER TO QUINTESSA WINERY
10:15 AM — VINEYARD TOUR AND TASTING AT QUINTESSA WINERY WITH RODRIGO SOTO, GENERAL MANAGER, AND REBEKAH WINEBURG, WINEMAKER
12:00 PM — LUNCH IN THE HOME OF AGUSTIN & VALERIA HUNEEUS SPONSORED BY QUINTESSA WINERY
Quintessa Winery
In the heart of Rutherford lies Quintessa, boasting a diverse landscape with a valley, lake, river, five hills, and four microclimates—a rarity in vineyard diversity. Originally part of the Caymus land grant, it was acquired in the 1940s by George Mardikian, a notable restaurateur. Despite his dream of a premium wine estate, it remained unfulfilled upon his death in the early 1980s. His children later offered the property for sale, drawing interest from prominent vintners like Joe Heitz and Robert Mondavi, but no sale materialized until Valeria Huneeus took notice in 1989. Despite skepticism, Valeria pursued the acquisition, eventually gaining the trust of the Mardikian family and purchasing the estate in 1990. Christened Quintessa, symbolizing its five hills and commitment to showcasing Rutherford’s finest, the estate now stands as a testament to Valeria’s vision and determination.
1:45 PM — TRANSFER TO THE THOMAS KELLER RESTAURANT GROUP IN YOUNTVILLE
2:15 PM — TOUR THROUGH THE THOMAS KELLER RESTAURANTS HOSTED BY MARIEL ROGERS, HUMAN RESOURCES MANAGER
The French Laundry
The French Laundry, nestled in California’s Napa Valley, is a culinary mecca, renowned for its exceptional French-American cuisine and unparalleled dining experience. Established by Chef Thomas Keller in 1994, it occupies a charming two-story stone cottage in Yountville. The restaurant is celebrated for its meticulous attention to detail, from the locally sourced ingredients to the fine-tuned service. The multi-course tasting menus, which change daily, are a gastronomic journey showcasing Keller’s innovative dishes like Oysters and Pearls, a sumptuous sabayon of pearl tapioca with oysters and caviar. With three Michelin stars to its name, The French Laundry is not just a meal but an event, offering a memorable intersection of food, art, and elegance.
Bouchon Bistro
Bouchon Bistro, founded by Chef Thomas Keller in October 1998 near the French Laundry, offers an authentic French dining experience. Designed by Adam D. Tihany, the bistro features a meticulously crafted interior with a French Zinc Bar and mosaic flooring. Accolades include a Michelin one-star rating and praise from local publications. Expansion includes locations in Las Vegas and Miami. The menu highlights seasonal ingredients with favorites like roast chicken and trout amandine. The Vin Carafe program pairs wines from Napa Valley and France. Chef Keller leads the bistro, supported by General Manager Alex Laos and Chef de Cuisine Ryan King. Pastry offerings are overseen by Chef Raymie Fuentes, also responsible for Bouchon Bakery nearby. Open to walk-ins and reservations, the bistro offers private dining and offsite catering. With its authentic ambiance and refined cuisine, Bouchon Bistro embodies Chef Keller’s dedication to exceptional dining experiences.
Bouchon Bakery
Bouchon Bakery, a part of the Thomas Keller Restaurant Group in Yountville, California, was established in 2003 to supply exceptional bread to local eateries like the French Laundry and Bouchon Bistro. Initially focused on bread, it has grown into a renowned bakery with international locations in Las Vegas and Dubai. Beyond bread, it offers a range of French and American desserts, breakfast pastries, and savory items. Customers can enjoy treats in a shaded courtyard or order online. Led by Chef Thomas Keller, the bakery boasts a commitment to excellence, with pastry chef Raymie Fuentes and head baker Octavio Alcantar contributing to its success. The name “Bouchon” comes from the French word for cork and is famously associated with their dense chocolate brownie. The bakery prioritizes providing an emotional culinary experience, emphasizing quality and attention to detail. Through their meticulous approach and passion for baking, the team aims to create memorable experiences for patrons through taste and atmosphere.
Ad Hoc
Ad Hoc, also located in Yountville, is Chef Thomas Keller’s adventure into family-style dining. Opened in 2006, the restaurant was originally meant to be a temporary project but quickly became a permanent fixture due to its popularity. Ad Hoc offers a laid-back atmosphere compared to its sophisticated sibling, The French Laundry. It presents a four-course menu that changes daily, reflecting the comfort food theme with dishes like buttermilk fried chicken and barbecue ribs. The emphasis is on American classics done to perfection, utilizing high-quality ingredients and simple but exacting preparation. Ad Hoc provides a casual, yet refined dining experience that complements Keller’s portfolio with its homestyle warmth and charm.
4:30 PM — TRANSFER TO FREEMARK ABBEY WINERY
5:00 PM — BLENDING SEMINAR AT FREEMARK ABBEY WINERY LED BY MASTER SOMMELIER, THOMAS PRICE
DINNER SPONSORED BY FREEMARK ABBEY WINERY
Freemark Abbey
Established in 1886 as Napa Valley’s 16th bonded winery, Freemark Abbey holds a storied legacy, boasting one of the region’s earliest Cabernet productions and an iconic 1899 stone winery. Rooted in both history and innovation, our commitment to timeless craftsmanship and progressive vision distinguishes us. Pioneering initiatives include early female vintners, “sampling rooms,” wine libraries, and single-vineyard wines. Notably, Freemark Abbey was the sole winery to present both red and white wines at the 1976 Judgment of Paris, a historic moment for Napa Valley. In the 2017 Tokyo reenactment, our 1969 Cabernet Sauvignon clinched first place, showcasing the enduring quality of our wines. Revered by critics and enthusiasts, our classically structured Cabernet Sauvignon, Chardonnay, and Bordeaux varietals originate from esteemed Napa Valley sites like Bosché, Sycamore, and Colline vineyards.
9:00 PM — TRANSFER TO HILTON GARDEN INN
FRIDAY MAY 16
6:15 AM — BREAKFAST ON OWN WITH VOUCHER, HILTON GARDEN INN
6:45 AM — TRANSFER TO SINGLE THREAD FARM, RESTAURANT, AND INN
8:15 AM — TOUR OF SINGLE THREAD FARM, RESTAURANT, AND INN WITH JACQUIE CHAMBERLAIN, EVENTS MANAGER
Single Thread Farm
Nestled in Dry Creek Valley, SingleThread Farm spans 24 biodiverse acres, tended by mindful farmers dedicated to land stewardship. Working by hand to minimize impact and nurture healthy soil, we prioritize sustainability for future generations. Inspired by chefs, farmers, and global friends, we cultivate diverse culinary crops and cut flowers with care, yielding nutrient-rich produce and vibrant habitats. Our ethos embraces seasonality and locality, acknowledging the challenge of climate change with optimism and humility.
Single Restaurant and Inn
In the heart of downtown Healdsburg, one of the country’s most accomplished Chefs Kyle Connaughton, along with Head Farmer Katina Connaughton, bring you SingleThread; a 3 Michelin-Star Restaurant with five luxurious guest rooms.SingleThread’s focus is to provide its guests with an unparalleled hospitality experience in the center of Sonoma Wine Country.
10:30 AM — TRANSFER TO JOSEPH PHELPS VINEYARDS
11:30 AM — TOUR, TASTING AND LUNCH AT JOSEPH PHELPS VINEYARDS HOSTED BY ELIZABETH PHELPS NEUMAN
Joseph Phelps Vineyards
Founded in 1973 when Joe Phelps purchased a former cattle ranch near St. Helena, Joseph Phelps Vineyards is committed to crafting world class, estate-based wines from Napa Valley and western Sonoma Coast. Today, the winery owns and farms 525 acres of vines across 11 estate vineyards, each strategically chosen over many decades. In 2023, Joseph Phelps Vineyards proudly celebrates its 50th Anniversary as a pioneer of California winemaking excellence.
2:30 PM — TRANSFER TO DOWNTOWN ST. HELENA
2:45 PM — FREE TIME IN DOWNTOWN ST. HELENA
5:30 PM — TRANSFER TO FAR NIENTE
6:00 PM — TOUR, TASTING AND DINNER AT FAR NIENTE WITH PROPRIETRESS, BETH NICKEL AND JULIE SECVIAR, VICE PRESIDENT HUMAN RESOURCES
Far Niente
Founded in 1885 by John Benson, a California gold rush forty-niner and uncle of artist Winslow Homer, Far Niente stands as an architectural gem designed by Hamden McIntyre, known for the Christian Brothers winery. Positioned in western Oakville, it operated as a gravity flow winery, guiding grapes through production stages. Prohibition halted operations in 1919, leaving it abandoned until 1979, when Gil Nickel undertook a three-year restoration. Uncovering the original name, Far Niente, meaning “without a care” in Italian, preserved the essence of a bygone era. Winemaking resumed in 1982, with the first Cabernet Sauvignon harvest and Chardonnay production on-site, following earlier vintages made offsite. Today, Far Niente remains dedicated to crafting these two varietal wines.
8:30 PM — TRANSFER TO HILTON GARDEN INN
SATURDAY MAY 17
6:30 AM — BREAKFAST ON OWN WITH VOUCHER, HILTON GARDEN INN
7:30 AM — TRANSFER TO FERRY BUILDING MARKET, SAN FRANCISCO
8:30 AM — QUICK STOP FOR GROUP PHOTO AT GOLDEN GATE BRIDGE
8:45AM — TRANSFER TO FERRY BUILDING FARMERS MARKET IN SAN FRANCISCO 9:30 AM — FREE TIME AT FERRY BUILDING MARKET, SAN FRANCISCO
11:45 AM — TRANSFER TO SAN FRANCISCO INTERNATIONAL AIRPORT
12:00 PM — CHECK-IN TO DELTA #488
2:00 PM — DEPART SFO FOR ATLANTA
9:50 PM — ARRIVE ATLANTA HARTSFIELD JACKSON AIRPORT