Wing & Barrel Ranch Hosts a Wine Dinner with Chef Charlie Palmer and Winemaker, Clay Mauritson

Wing & Barrel Ranch hosted an exclusive dinner for club members and it featured renowned American Chef, Charlie Palmer and Sonoma County-based Winemaker, Clay Mauritson. It was a special evening that seamlessly blended exquisite cuisine, world-class wines, and good vibes.

A Wing & Barrel Ranch membership provides exclusive opportunities to connect with esteemed winemakers through monthly Winemaker Series events, including shooting sessions, lunches, and dinners. The experience feels truly authentic as members gain access to top winemakers from the region’s premier wineries, all of whom are skilled shooters or passionate hunters. The ranch is committed to protecting the culture of the West, with a location that highlights the best of the area’s topography, wetlands, and mountains.

The evening began with an intimate reception at the Clubhouse. Over Mauritson rosé and sauvignon blanc, club members had the opportunity to mix and mingle with Chef Charlie Palmer, Winemaker, Clay Mauritson, and the club's Co-Founder, Darius Anderson.

After, guests meandered to the dining room for an opulent five-course meal.

The first course was quite luxurious, a Butter Poached Lobster dish, accompanied by sweet corn, cannelloni, and a touch of watercress. This indulgent starter was perfectly paired with the 2022 Chardonnay from the renowned Sangiacomo Vineyard of Sonoma County.

Next, guests were treated to a rich and savory Pan Seared Duck. It was served with a cherry demi, apricot mousse, pole beans, and fondant sweet potatoes. The dish was a harmonious balance of sweet and savory, earthy and fruity. It was paired with 2022 Rockpile Red Blend. The wine’s dark fruit and spice notes complemented the duck’s robust flavors.

For a touch of the wild, the Juniper Dusted Elk Lollipop was an adventurous addition to the menu. This dish featured brown butter white corn cake, herb-charred artichoke hearts, and a blackberry sauce garnished with freeze-dried raspberries. It was both visually stunning and rich in flavor. The dish paired with the 2021 Charlie Clay Duelist from the Russian River Valley, a wine noted for its boldness and balance.

The centerpiece of the evening was the Kiwami by Kerwee Wagyu Strip, a decadent cut of beef that melts in the mouth. It was served with yukon potato hay, wild mushrooms, Maillard cippolini dust, and fire-roasted on-the-vine tomatoes. The dish’s richness was matched with the 2021 Rockpile Cabernet Sauvignon featuring dark, intense flavors of blackberry, cassis, and a hint of oak.

The meal concluded with a whimsical and delightful "Sundae" dessert, featuring strawberry ice cream, Independence toffee, aerated chocolate, and Independence Redux. It paired with the 2019 Independence Red Wine from Rockpile. This final course was a sweet and satisfying end to a night of culinary excellence.

The collaboration between Charlie Palmer and Clay Mauritson is a perfect fusion of food and wine excellence. Together, they create extraordinary dining experiences that highlight the synergy between Palmer's refined cuisine and Mauritson's expertly crafted wines.

About Charlie Palmer
Charlie Palmer is a renowned chef and restaurateur, celebrated for his innovative and contemporary American cuisine. With a career spanning decades, Palmer’s dedication to quality and his ability to elevate classic dishes with modern twists have made him a fixture in the culinary world.

About Clay Mauritson
Clay Mauritson is a sixth-generation winemaker whose family has been farming in Sonoma County since the 1860s. Known for his commitment to sustainable viticulture and his passion for crafting wines that reflect the unique terroir of his vineyards, Mauritson’s wines have earned critical acclaim and a devoted following.