Join us for a special afternoon at The CIA at Copia as we celebrate the release of Stone Edge Farm’s new cookbook, Stone Edge Farm Kitchen Larder Cookbook. A collaboration between chefs John McReynolds, Fiorella Butron, and CIA alum Mike Emanuel, the book features eight chapters of recipes that will teach you how to turn fresh, seasonal ingredients into larder essentials, such as preserves, infused oils, and conservas, and then how to use those same products and ingredients in fully composed seasonal dishes, cocktails, and desserts.
During the event, enjoy small bites inspired by the cookbook and tastings of Stone Edge Farm wines as the chef authors host a short Q&A and a book signing in The Store at CIA Copia.
Cookbooks and bottles of Stone Edge Farm wine will be available for purchase at this event.
John McReynolds is Stone Edge Farm’s culinary director. He was previously, for ten years, the co-owner and founding chef of the acclaimed Cafe La Haye in Sonoma, California. His early interest in food and wine led him to the California Culinary Academy, in San Francisco, where he was awarded a scholarship sponsored by Julia and Paul Child. He has cooked professionally for a Colorado dude ranch, a hotel on a Norwegian fjord, a French restaurant on Lake Chiemsee in Germany, a yacht sailing the Mediterranean, and George Lucas’s Skywalker Ranch. In 2013 his Stone Edge Farm Cookbook was named Book of the Year by the International Association of Culinary Professionals. For the same title, John also received IACP’s Julia Child Award for the best first book that year.
Mike Emanuel was born in Southern California to food-obsessed parents during the advent of the ingredient- and eco-driven California Cuisine Movement. After graduating from the Culinary Institute of America in Hyde Park, New York, he returned to his home state and worked in top San Francisco Bay Area kitchens before landing at Chez Panisse, in Berkeley. Working under Alice Waters, Mike honed his cooking skills and developed his palate. He has worked as a private chef and caterer for private clients and traveled in northern Italy, France, the Basque region, Vietnam, and Mexico to experience different cultures through their cuisines. As Estate Chef, he collaborates with John and Fiorella to expand the mission of generously and artfully bringing the bounty of Stone Edge Farm to the table for guests.
Fiorella Butron’s creative, colorful approach to cooking and life reflect her Peruvian, Palestinian, Genovese, and Spanish roots. A graduate of Le Cordon Bleu in Lima, Peru, she worked at La Rosa Nautica before continuing her culinary education and training in the United States, in kitchens including The Four Seasons in Palm Beach and Maui, the Wailea Beach Marriott, and Jay Bistro in Fort Collins. Her exploration of foods and cultures took her to Southeast Asia, Europe, the San Francisco Bay Area, and India before she made her home in Napa. She joined the kitchen at Stone Edge Farm in 2016 and is the Chef de Cuisine.