March 2023 Wine Dinner

By Travis Medlock

Events, Wine & Food

March 2, 2023

Featuring Chef Zachariah Reese and wines from the Sierra Foothills A.V.A.

Join us Monday, March 13th for
The Local Grape’s 3rd Wine Dinner of 2023!

Chef Zachariah Reese returns to headline our local wine dinner event, and as always developing a dinner experience highlighting curated wines from viticultural finds of the Sierra Foothills A.V.A.

Join us for an evening! Thumb your nose at the weather forecast and warm yourself with the tastes of spring in four courses prepared by Chef Reese, paired with wines from Amador, Mendocino, and El Dorado counties; each pairing designed to complement the flavors of course and vintage.

Sign up now for a memorable gastronomic and oenological experience at the Historic Gold Coin, Downtown Mariposa!

Dinner service will start at 6 p.m. or join us early at 5 p.m. for cocktail hour. 🙂

Reservations are Limited.

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.”

Chef Zachariah Reese

The Local Grape is excited to welcome our local “Chef on the Mountain” Zachariah Reese to our growing community of Wine Dinner cuisinière and cuisiniers!

Chef Reese was born and raised in the Sierra foothills, just outside of Yosemite National Park and began working at the prestigious Awahanee Hotel just after high school.

After nearly 20 years in the industry Chef Reese has developed a unique business, catering to every client, taste or need. Drawing motivation in his dishes from personal connections throughout California and the greater culinary world.

Welcome Chef Reese!

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.

From the Wineries

Wilderotter, 2018 Viognier.
This barrel fermented Viognier possesses a floral and perfume character with heady and complex aromatics, and a deep breath of toasty-lemony caramel from a rich French oak cooperage, yet still retaining a substantial core of fruit. On the palate the fruit becomes caramelized yielding a toasted lemon peel, poached pear, and apple with nuances of lemongrass and honeysuckle.
Jana Winery, 2021 American Dry Riesling.
Made with 100% estate-grown Riesling grapes, this vintage showcases the varietal’s signature peach and apricot aromas and flavors with citrus zest. Balanced acidity keeps the wine lively and refreshing, while a touch of sweetness provides just enough body to round out the palate.
Madroña Vineyards, 2019 Syrah.
This Syrah is pure, balanced and refined while still showing its Sierra Highlands beginnings. The aromas are a complex meshing of spice and dark berry and cherry fruit. Aged in neutral oak (and 100% Syrah) there’s only pure Syrah characteristics throughout. The entry on the palate is bold with dense cherry fruit. The mid-palate has the layering in of spice and smoked meat flavors, while the finish lingers once again with the dark cherry fruit.
Vino Noceto, Vin Santo
Modeled after a traditional Italian dessert wine, Noceto’s Vin Santo is made by drying grapes for several months before pressing and fermenting in barrels. With notes of hazelnut, caramel, and tropical fruit, this wine pairs well with biscotti, sugar cookies, and sweet nuts.

The Local Grape