Within the sun-drenched hills of the Alexander Valley, Skipstone takes the wine tasting experience to new heights with the debut of the Skipstone Sonoma Cook-Off—a spirited, small-group culinary showdown inspired by the high-stakes drama of The Food Network’s Chopped. Equal parts cooking class, competition, and al fresco feast, this exclusive food and wine adventure invites guests to trade wine glasses for aprons and test their kitchen skills under the guidance of Chopped alums and Petaluma residents Laura and Eric Lee. It’s an immersive, high-energy, and just-for-fun culinary competition where the produce is plucked from just steps away.
Perched in the soon-to-be-designated Pocket Peak appellation, Skipstone feels like a hidden corner of Italy crossed with Northern California polish. Olive orchards border neat rows of vines, and a breeze drifts through the outdoor tasting gazebo, where Cook-off guests begin their visit with a glass of Skipstone’s bright and delicate Rosé de Constance Champagne.
Then comes the twist.
A mystery box hits the counter, packed with four to five seasonal ingredients. (Guests may choose their challenge level—“easy,” “difficult,” or “insane.”) Expect just-picked herbs, garden vegetables, local seafood—or, for the brave, a few curveballs better suited to the “insane” difficulty level. It’s part game, part gastronomic gauntlet. The goal? Craft an appetizer that wins on creativity, flavor, and execution.
“Skipstone’s Sonoma Cook-Off is the ultimate way to experience the energy and beauty of our estate,” says General Manager Brian Ball. “It’s interactive, exciting, and unlike anything else in Sonoma—guests get to cook with stunning vineyard views all around them, taste the fruits of their labor, and enjoy a meal that brings together food, wine, and great company in a truly unforgettable setting.”
Once the last bite is judged and the kitchen knives are down, Laura and Eric take back the reins to craft a multi-course, family-style lunch paired with Skipstone’s elegant estate wines. Think herb-marinated lamb, heirloom tomato salads, and house-made desserts with olive oil from the estate’s groves—all enjoyed al fresco with panoramic views of the surrounding hills.
It’s a half-day escape that feels both indulgent and hands-on, with just enough heat to keep things fun. The Skipstone Sonoma Cook-Off is offered exclusively for private groups of six to ten, priced at $500 per guest. That includes wine pairings, the three-course lunch, access to the estate’s outdoor kitchen and gardens, and all ingredients—even the “insane” ones.
For those looking to dive deeper into Skipstone’s world, the estate also offers private tastings by appointment, as well as overnight stays at the private Residence at Skipstone. But for the adventurous palate, the Cook-Off is where the estate’s true character shines: playful, refined, and exhilarating.
Founded by Fahri Diner in 2001, Skipstone crafts limited-production Bordeaux-focused varietal wines and blends from its certified-organic Alexander Valley estate, set within the valley’s hillsides soon to be designated as an official appellation, Pocket Peak. The 200-acre Skipstone estate, located just north of Healdsburg, features a 27-acre vineyard, state-of-the-art winery, olive orchards, and the private Residence at Skipstone, available for overnight stays. In addition to its Skipstone Sonoma Cook-Off, the winery offers daily one-and-a-half-hour tastings ($125/person) for up to 10 guests by appointment only. For more information about Skipstone, visit www.skipstonewines.com
Photos courtesy of Skipstone