Napa Valley’s Somerston Estate will launch The Kitchen at Priest Ranch this summer with Dan Solomon taking the reins as Executive Chef. Under the accomplished Chef’s watchful eye, the plan is to elevate the wine and dining experience across the brand’s multiple venues including the Priest Ranch tasting room in downtown Yountville, the private culinary events at Somerston Estate, the sprawling 1,682-acre compound in Napa’s eastern Vaca Mountain range, as well as The Kitchen at Priest Ranch, the highly anticipated restaurant adjacent the tasting room.

As one of Napa’s premiere wine estates, the appointment brings to the table a focus on approachable cuisine from a chef with an impressive resume that juxtaposes his Michelin-starred experience with his humble Midwestern roots. Guests can expect a casual yet delectable menu that perfectly complements the Priest Ranch portfolio of wines.

Originally settled in 1869 by Gold Rush prospector, James Joshua Priest, today’s Priest Ranch was established in 2007 to produce premium wines that embody the essence of Napa Valley. From the trailblazing mindset of its first pioneers to today’s spirit of agricultural excellence and preservation, co-founder, viticulturalist, and winemaker Craig Becker draws on the variety of elevations, exposures, microclimates, and soils to expertly guide the estate fruit into award-winning wines.

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Join Director of Viticulture & Winemaking Craig Becker and Winemaker Cody Hurd for the Winemaker Lunch Series at Somerston Estate – an elevated food and wine experience.
Estate Executive Chef Dan Solomon will prepare you a seasonally sourced lunch expertly paired
with limited-production Estate wines during this extremely-limited and intimate event.

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Chef Dan will draw from his passion for fermentation, affinity for Chicago-style dishes, and high-quality, seasonal ingredients to bring his concept and vision to The Kitchen. Born and raised in the western suburbs of Chicago, Illinois, Chef Dan’s culinary journey began at the young age of 16 when he began making pizza and pasta at a small mom and pop shop outside of the city. After studying Culinary Arts at Kendall College, he honed his craft in diverse settings throughout the greater Chicago area. His appointment at Somerston Estate marks a return to Napa Valley, having previously worked at the esteemed La Toque restaurant, where he first cultivated a profound understanding of the intricate relationship between food and wine.

Ecstatic about his new appointment, Chef Dan said, “I believe that food and wine go hand in hand and I look forward to creating a casual yet delicious menu to complement the award-winning portfolio of Priest Ranch wines.  Our collective goal is to create quality, approachable food that just tastes good.  We’re not only feeding people, but we’re also providing an experience.”

Becker echoed those statements saying, “Chef Dan demonstrates a forward-thinking approach to food that has been shaped by his diverse experiences in different kitchens. His expertise in wine pairing and dedication to creating memorable dining experiences will be an asset to The Kitchen at Priest Ranch, as well as our winery’s ambitions to offer uncommon and memorable visits. These dishes will be those that guests will want to indulge in regularly.”

For more information on the opening of The Kitchen at Priest Ranch, visit www.thekitchenatpr.com for exclusive updates.
For more information about Somerston Estate and its offerings, visit www.priestranchwines.com and www.somerstonestate.com.