d

Ctra. de Sant Sadurni a Ordal, Km.4
Els Casots – 08739 Subirats – Barcelona
Tel. +45 145 66 37

FB TW IG

#thelma_winery

Image Alt

The Local Grape

By
Uncategorized

May Wine Dinner!

Featuring Chef Talia Foster and Wines from the Sierra Foothills A.V.A.

Join us Monday the 13th, for The Local Grape’s May Wine Dinner, 2024!

A first in The Local Grape’s Wine Dinners! A total Seafood-spread that is sure to please!

This May, the Ocean’s bounty crashes up into the mountains with a complete seafood menu thought up and sourced by none other than our very own Chef Talia Foster.

Chef Foster is single-handedly rigging, baiting, fishing, catching, diving for and gutting, shucking, de-veining, cleaning, and cooking every piece of seafood that hits your palate and is washed down with a Sierra Foothills A.V.A. Wine pairing.

If you believe all of that, your attendance is mandatory because we have a few more whale tales for you to swallow, hook, line, and sinker (with Wine)!

Put in at 5 p.m. for cocktail hour and cast off with us at our usual 6 p.m. We are revelry-bound for a memorable May Wine Dinner voyage at the Historic Gold Coin, Downtown Mariposa!

Was it the murals? Please drink responsibly

Dinner service will start at or join us early at for cocktail hour.  🙂

Reservations are Limited.

We have sold out for this event, Please join us next time!

Crudo Duet: Raw Oysters on the Half Shell with Umeboshi Mignonette and Worman Mill Farm Micro Basil and Monterey Bay Halibut Ceviche with Worman Mill Farm Micro Cilantro Soup: Pacific Rock Cod and Sweet Corn Chowder with New Potatoes and Black Pepper Bacon Salad: Seared Monterey Bay Halibut with Star Anise Vinaigrette and Crispy Wontons, served over Raw Roots Farms Mixed Greens Entree: Seafood and Saffron Risotto with Monterey Bay Shrimp and Calamari, Raw Roots Farms Spinach and Fava Beans Dessert: Tapioca Custard with Fresh Blueberries, Peaches and Cream

Create Your Free Account

Join The Local Grape!

Chef Talia Foster

Chef Foster brings a broad level of experience in the food industry, with an education from The Culinary Institute of America in New York, and comes to Mariposa by routes of Milwaukee, WI and Big Sur, CA!

As the Head Chef for the storied and local June Bug Cafe, Chef Foster has overseen every corner of the restaurant including directly harvesting from local gardens and orchards, and will bring that experience to both Little Shop of Ramen and The Local Grape. Chef Foster will be kicking off our much anticipated grab-n-go sandwiches, hot panini sandwiches, charcuterie, and pickled and fermented products.

We are so excited to have Chef Foster on the team!

Chef Taylor

Chef Sadie Taylor

As The Local Grape’s first Chef to kick-off our popular monthly Wine Dinners, Chef Sadie Taylor has developed her own style and take on contemporary cuisine, serving up everything from hearty-comfort spreads sure to satisfy the appetites of all visitors to our little corner of the Sierras to sophisticated couture-chic platings that hold your undivided attention from the very first moment to the last delicious bite.

Sadie was brought up in her family’s restaurant business— learning by doing from an early age, she mastered what was on offer and has continuously expanded a unique culinary repertoire in her ventures and now specializes in private cheffing near Yosemite.

Chef Taylor’s style focuses on supporting local, small farmers and using the season’s best offerings in creating a special take on California fare while crafting menus that are both experimental and approachable, thriving on cooking for the community, from what the community has to offer.

David Schatzle

Growing up in the Central Valley one of the first things David learned to appreciate and savor was food; from fresh produce to gorgeous meats grown and raised on the ample, supple lands from Madera to Mariposa. Going to farmers and flea markets, the scents of roasted chilis and juicy peaches filling the air with their aromatics still inspire David today.

Chef Schatzle was lucky enough to be given the chance to learn and appreciate other cultures’ cuisines and continues to find joy in being able to incorporate those influences into his cooking now. Living in such a beautiful place as Mariposa allows Chef Schatzle to cook seasonally and shows off the true potential of the ingredients we have around us.

Working in Oakhurst, Bass Lake, Mariposa, Coarsegold, and Fresno, has allowed Chef Schatzle to hone his craft with the guidance of many mentors, and now, with his wife and two boys, is raising a foodie family here in Mariposa and hopes to expand the world of food here in this amazing place and share it with you all.

From my kitchen to your table,
David Schatzle

Chef Robert W. Snyder III

Chef Robert W. Snyder III

The Local Grape is excited to welcome Chef Robert W. Snyder III to our growing community of Wine Dinner cuisinière and cuisiniers!

Chef Snyder has had a long and productive relationship with cooking, starting with his family and interacting at his father’s restaurant. At an early age, Chef Snyder discovered a deep passion for culinary arts and at fifteen years old began a career in the restaurant industry where he quickly developed a great eye for detail and vision. This quickly led to becoming the Executive Chef at Graffiti’s restaurant in Destin, Florida and the success led him to pursue and complete a degree in Culinary Arts / Restaurant Management from the Scottsdale Culinary Institute in Arizona.

Over a fifteen-year span Chef Snyder traveled for experience and knowledge— resulting in opportunities to work with many Michelin-starred chefs including those at the renowned French Laundry and Meadow Wood Restaurant in Napa, California.

Chef Snyder is proud to list his role as Executive Chef for the renowned AAA Five Diamond, Relais & Châteaux association member Chateau du Sureau’s “The Elderberry House” in Oakhurst, CA as the flagship of his career.

Having truly experienced one of the highest platforms of culinary arts, Chef Snyder loves the creative process of fine dining, the challenge of preparing a different menu each day, using only fresh, market quality ingredients and making the guest beyond happy.

“Culinary education is an important passion for me. I have had the opportunity of being able to educate the next generation of young chefs and teach the importance of eco-friendly techniques, sustainability, and supporting local farms. I am constantly learning and absorbing modern techniques. Each day of this career offers something new to a boy still playing with his food.”

Soufflé Cakes & Catering

From the Wineries

  • Vino Noceto Brut Sparkling Rose
  • Bella Grace Rose
  • School Street Pinot Grigio
  • Terre Rouge Wines, 2014 Easton Pinot Noir.
    From the Winemaker—
    Our Easton Pinot Noir is grown on rocky slopes at the Duarte-Georgetown Vineyard overlooking the precipitous American River canyon at 2,500 feet in the dramatic Sierra Nevada in California.  It is crafted in small lots from several Pinot Noir clones and was vinified in a traditional manner, that included hand punch-downs and French oak aging. This cool mountain vineyard was grafted in 2007 to 5 different clones of pinot that produce lovely fruit for Bill’s elegant pinot noir. Saver this wine with salmon, coq au vin, or Thanksgiving turkey.
    Burgundian in color; not over-extracted; strawberry-cinnamon scents with herbs and spices, it has wonderful freshness and persistence on the palate. Bright and lively with nice structure, silky texture, and balanced tannins. This wine reminds us of some of the more delicate Pinot Noir wines and vintages from Alsace, Germany, Austria, and Burgundy.
  • Grant Marie Port