Cooking School Registration: 305-367-5931





Wednesday, April 11 

Showcase Class 

9:30 a.m. – 12:00 p.m. | $110

Tuesday, April 10 

Vine to Table Clubhouse Dinner with Duckhorn Vineyards 

6:30 p.m. | $135++

Husband and wife team Duskie Estes and John Stewart have created the perfect 
restaurant-garden partnership with their Santa Rosa, California eatery, Zazu 
Restaurant & Farm. Serving innovative New American-Northern Italian 
classics, Estes and Stewart supply their recipes with produce from the 
restaurant’s own sustainable organic garden. Both chefs place a heavy 
emphasis on using fresh-picked ingredients—much of the produce 
they serve to clients is same-day picked and never refrigerated—and 
they would sooner run out and harvest an ingredient in the middle 
of service than take an item off the menu. The couple’s second 
restaurant, Bovolo, is located in Healdsburg, California. Stewart 
is responsible for the couple’s line of Black Pig Salumi—bacon, 
salumi and fresh sausage made from antibiotic- and hormone-free 
pork, boar and lamb. In 2005, both Estes and Stewart released their 
first wine, Holdredge Schiopettino, MacBryde Vineyard. In addition 
to working as sous chef at Café Lago, Stewart also studied cured meat 
alongside Chef Mario Batali and attended courses at Iowa State University’s 
Meat Lab. ZAZU was listed in the San Francisco Chronicle's TOP 100 restaurants 
2003-2005; and was also rated TOP 50 restaurants in the Bay Area by San Francisco 
Magazine 2008-2016. Zazu has been included in the San Francisco Michelin Guide. In 2009, 
Estes and Stewart received the Rising Star Chef Awards for Sustainability. Prior to Zazu, both Estes 
and Stewart lived and worked in Seattle, leaving their marks on the kitchens at Etta's Seafood and 
Palace Kitchen, where Estes was executive chef. During her two-year tenure as chef of the Palace 
Kitchen, she was voted City Search's Seattle Best Chef in 2000. Under her leadership, Palace Kitchen 
was rated by Gourmet magazine as one of the top five Seattle restaurants in 2000 and in the nation's 
top 50 restaurants in 2001. She was the coauthor of Tom Douglas's "Seattle Kitchen," which received 
the James Beard Award in 2001. Duskie was a fierce competitor on Food Network’s "The Next Iron 
Chef", season 3 and season 5. She is currently a judge on Food Network’s “Guy’s Grocery Games.” 
They have also been featured on “Guy’s Big Bites”, “Emeril Green”, “P.B.S.’s Chefs-A-Field” and “A 
Moveable Feast.” We welcome Chefs Estes and Stewart back to our table.

“For Duskie Estes and John Stewart, the duo who opened Zazu 15 

years ago, energy trounces easy. Even in Sonoma, land of handmade, 

farm-to-table food, this couple goes to the extreme,”  

- Sonoma Magazine


Black Pig Candied Bacon Bourbon Sour • Cucumber, Almond Gazpacho

Porcini Fazzoletti (pasta) with Ricotta, Lemon and Baby Artichokes

Lemon Meringue Pie-in-a-Jar