October Wine Dinner 2024!
Featuring,
Smokin’ Oak BBQ Pit Boss, Dan Fournier
and
Chef Gabe Staal
with
Wines from the Sierra Foothills A.V.A.
Join us Monday the 21st, for The Local Grape’s October Wine Dinner, 2024!
The Halloween month brings us not one but two cooks!
Smokin’ Oak BBQ’s own Pit Boss, Dan Fournier and Chef Gabe Staal are teaming up this spooky season for an inspired four course meal that doesn’t fall short on good smoky BBQ and wine pairings from the Sierra Foothills A.V.A.
Join us for a scary-good evening of food and wine!
Please drink responsibly
Dinner service will start at or join us early at for cocktail hour. 🙂
Reservations are Limited.
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.”
From the Wineries
- Bella Grace Vineyards, 2022 Bella Rose.
- Madroña Vineyards, 2021 Dry Reisling.
From the Winemaker—
Super bright and fresh, the aromas are a beautiful gooseberry, green apple and lemon citrus melange. The entry is light and lean with great acidity balancing out the honey/apple and lemon fruit. Dry on the finish, this Riesling showcases mountain-grown vineyards.
Our Signature Dry Riesling has evolved over the years, emphasizing the unique fruit characters of hillside vineyards while celebrating the variety’s incredible acidity. With each year, we have refined our style, fermenting the wine drier while embracing its tart brightness. To our amazement, the result has been an incredible marriage of intrense California fruit with European structure and style. I don’t think we could ask for more! - 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. - Vino Noceto Vinsanto.
