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Chef Jason Pringle brings Michelin-caliber pedigree and polished wine country warmth to this one-night-only Chef’s Dinner at The Matheson. Most recently as the Executive Chef of Hazel Hill at Montage Healdsburg and alumnus of legendary kitchens like Daniel, Le Bernardin, and The Ritz-Carlton Half Moon Bay’s Navio, Pringle is known for refined French technique, pristine seasonal ingredients, and luxurious plates that feel both special and deeply comforting.
For this January 30th experience, Chef Pringle has crafted a winter menu that reads like a love letter to Sonoma: smoked sturgeon terrine with sunchoke, hazelnut, and Mt. Rose apple; saffron tortellini with Dungeness crab, confit fennel, and Meyer lemon; rabbit with chestnut, salsify, and black trumpet mushrooms; and show stopping duck pithiviers, black truffle, and Asian pear, finishing with a Dulcey chocolate tart perfumed with citrus, licorice, and almond. Each course showcases his signature balance of richness and brightness, precision and generosity.
This will be an intimate evening designed for guests who want to experience wine country cooking at its most elevated.
Menu ($195 per person)
Optional Wine Pairing Available (additional $95)
MENU
Smoked Sturgeon Terrine
Sunchoke, Hazelnut, Mt. Rose Apple
Jolie-Laide “Fanucchi-Wood Road” Trousseau Gris, Sonoma County 2024
Saffron Tortellini
Dungeness Crab, Confit Fennel, Meyer Lemon
Valette “Rochioli Estate” Chardonnay, Russian River Valley 2023
Rabbit
Chestnut, Salsify, Black Trumpet
Williams Selyem “Russian River Selection” Pinot Noir, Russian River Valley 2023
Duck Pithivier
Black Truffle, Duck Liver, Asian Pear
Vérité “La Joie” Cabernet Blend, Sonoma County 2011
Dulcey Chocolate Tart
Citrus, Licorice, Almond
Barbadillo “La Sacristia” Palo Cortado Sherry, Spain NV
