The culinary industry is, at its core, artistry and is a creative outlet that is sourced from inspiring surroundings. Whether that’s a bite of a fresh-from-the-garden ingredient, a sip of carefully crafted Priest Ranch wine, or a memory of a dish that has stuck in Chef’s head and followed him along his culinary adventures—it all has its purpose. Our blog offers a glimpse into these stories and sources of inspiration for our menu.
At The Kitchen at Priest Ranch, every dish tells a story—of the seasons, of the land, and of the people who pour their passion into the plate. From the start, we’ve been led by Executive Chef Dan Solomon, who brought incredible Midwestern influence while crafting our original menu. As we settled into our identity and … Continue reading “Meet our Culinary Leadership Team”
Special Brunch for Two for one week only This January, immerse yourself in the flavors of Napa Valley as The Kitchen at Priest Ranch participates in Napa Valley Restaurant Month™. From January 13th to 19th, Yountville takes center stage in this month-long celebration of culinary excellence, and we’re proud to showcase a special menu that … Continue reading “Unveil The Art Of Flavor: Exclusive Restaurant Month Experience At KPR”
Embrace the Ease of Holiday Entertaining with Culinary Offerings from The Kitchen at Priest Ranch The holiday season is a time for celebration, connection, and memorable meals shared with loved ones. But let’s face it—organizing and preparing for the perfect holiday gathering can be overwhelming. From planning a menu to ensuring everything is beautifully presented … Continue reading “The Holidays are Approaching… Are You Ready?”
You read that right—we’ve got beef, but not in the sense that that statement usually means. In celebration of our Executive Chef’s roots in Chicago, our special feature is the “Da Beef” sandwich piled high with slow-roasted prime rib then smothered with house-made giardiniera and Priest Ranch Double Barrel beef jus. But where did “Da … Continue reading “We’ve Got Beef”
