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Sonoma County is known for it's amazing landscapes, beautiful coast line, fine wines and culinary delights. Guests enjoyed learning little bit of our wine country wisdom during one of our Harvest Fair Chef Demonstrations. There is no additional charge to attend and each guest will be able to enjoy a tasting sample, paired with wine during each of the demonstrations.
Tracy Mattson, is a professionally trained pastry chef with over ten years of experience working in fine dining restaurants. She trained at L'Academie de Cuisine in Washington, DC and started her career working in restaurants on the East Coast before settling in Sonoma County, California. Her resume includes working as a Pastry Chef for esteemed chefs such as James Beard nominated Peter Pastan of Washington, DC and Doug Keene of 2 star Michelin-rated Cyrus in Healdsburg, CA. To hone her craft and learn from the amazing talent in the pastry world, she has staged around the U.S. and abroad including Joël Robuchon in Las Vegas, NV, Le Bernardin in New York City, NY and Café Diglas, Vienna, Austria.
Chef Tom Schmidt brings a wealth of knowledge and creativity to Sonoma County’s wine country. Although Tom is an expert in formal culinary methods, his skill is not driven by technique alone. Rather, it involves an intuitive understanding of complementary flavors, textures and colors combined with the knowledge of using seasonal foods at their freshest. Tom is the Executive Chef at John Ash & Co., located in the heart of Sonoma County. It was the first Sonoma County restaurant to introduce the concept of cooking with seasonal, local foods while pairing exceptional recipes with wines from the region.
Originally from Chicago, Mark Kowalkowski graduated from Purdue University and the Culinary Institute of America in Hyde Park NY. He has worked in restaurants in New York, Chicago and Hawaii, before moving to Sonoma County nine years ago. Mark is the Executive Chef for Oliver's Market Stony Point Store in Santa Rosa. Mark conducts workshops and participates as a guest chef throughout Sonoma County.
Award-winning chef Christine Piccin credits her dad with inspiring her to try just about anything, once, and her mom with teaching her how to make the perfect pie crust. The first thing she remembers learning how to cook was crêpes, which still show up regularly on the table at her house.
Christine cooked in white tabletop establishments for ten years (Hotel la Rose, Madrona Manor, Mixx). As a chef, Christine has paired food and wine for many Sonoma Country wineries, and has written for various food and travel magazines. A confessed fanatique of la cuisine française, Christine’s past articles for FRANCE magazine have allowed her to taste her way through Cognac and help make Comté cheese in the French countryside. Christine now works with Santa Rosa Junior College.
Chef Doug Cavaliere has been working as a pastry chef in the culinary arts industry for over 30 years. He and his wife Sandy and 3 daughters, successfully owned and operated Cavaliere's Bakery in Santa Rosa for 11 years. During his career he has received a certificate in Wedding Cakes and Contemporary Cakes and Tarts from the Culinary Institute of America in Greystone, CA. After selling the bakery in 2004, he has worked for Costeaux French Bakery in Healdsburg and is currently teaching as an adjunct instructor in the Baking and Pastry Program at the Santa Rosa Junior College.