Upon graduating from culinary school in Chicago in 2007, Stephanie began cooking under the tutelage of Paul Kahan at his contemporary American restaurants Blackbird and The Publican. Leading up to her role as co-chef and managing partner at Valley, she has cooked in a wide range of high caliber kitchens and learned from some of the country’s finest chefs and restaurateurs.
#Scribe winery harbest intern professional#
Stephanie Reagor began her career as restaurant professional over ten years ago. During this time she has also consulted for Napa wine bar Cadet’s culinary menu and catered for weddings, parties and art events.Īll of these experiences have cemented for Emma the importance of food and wine as cultural connectors, and the integral role that place plays in that exchange. Interfacing with the onsite garden, learning from guest chefs through a residency program and creating a joyful, sustainable work environment for her colleagues have all been proud accomplishments.
She developed an in-house culinary team, formed systems for producing events of all sizes, and transitioned the food components of the Scribe wine tasting to be a touchstone that has reached hundreds of thousands of guests. Over her five and half years there, she directed the culinary program’s growth from its rustic origins to the renowned destination it is today. In 2014, Emma moved to Sonoma to join the team at Scribe Winery. These experiences all inspired her to start her own project, the ceviche stand Loncheria, which was based at her neighborhood farmer’s market and catalyzed the desire to cook for her community. She also helped launch the first sustainable fish market in NYC, Mermaid’s Garden, and produce the North Fork pop-up turned Manhattan restaurant Houseman. Harvest at Antica Terra in the Willamette Valley was followed by years in NYC as a lead server at Prune, and part of the opening team at Estela.ĭuring her time in New York, she spent two years assisting David Tanis, the long-time former Chez Panisse chef, with his weekly New York Times column “City Kitchen” and the production of his cookbook One Good Dish. She worked in cafes, coffee shops, family restaurants and late night dives before landing at the wine-focused Navarre in Portland, Oregon and being bitten by the wine bug herself. That same year she received her WSET Diploma certification.Īfter juggling many roles and tasks at once, Lauren is eager to bring her varied skills together to build a program and community in Sonoma, the town where she was raised and has again called her home for the past 9 years.Įmma grew up in Napa, a literal child of the wine industry, and started working in restaurants at 17. In 2016 she oversaw the creative development and implementation at Napa newcomer Ashes & Diamonds as Director of Sales and Marketing. In 2015 she started SurPointe, where-with a focus on like-minded producers-she has launched wine brands, grown restaurant beverage programs, and overseen creative collaborations bridging the divide between wine and hospitality communities nationwide. As a harvest intern at Foradori Winery in 2014, Lauren affirmed her passion for biodynamic practices and natural winemaking. In 2010, Lauren returned to Sonoma County to develop a closer connection to wine production, starting with launching the hospitality program at Scribe Winery, where she managed the tasting room and events for 4 years. With over a decade of hospitality and beverage management experience, Lauren has managed restaurants & wine lists from New York (L’Artusi, Anfora, west~bourne), to Nashville (Husk), and back to her native California (Molina, CALA). Her professional background is in wine sales and branding with an emphasis on restaurant beverage direction + management, winery hospitality + management, brand development and event production. Her studies took her to Indiana, Italy, and then New York, where she became immersed in the food and wine world. Harvest began on August 13th with favorable, temperate weather throughout the picking season.Lauren was born and raised between Sonoma and Santa Rosa in Sonoma Valley.
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Once under full canopy later in the season, the fruit developed evenly with concentrated flavor, color and texture. The spring months stayed dry and cool, slowing shoot growth and contributing to low yields and small berries. Vintage Notes: A dry winter with below average rainfall and a cool start to spring kept the vines dormant late into March. It tastes of this place, a sensory passage to the Scribe farm." After a long, cold fermentation in stainless steel, the wine is vibrant and bright - pale pink and alive in the bottle. Winery Notes: "Our rosé harvest is always our first pick of the year, and we work delicately in the cellar to preserve the fresh energy of the just-ripened fruit. Tasting Notes: White Nectarine, sea salt, orange blossom Soil Type: Huichica loam, rhyolitic volcanic tuff
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