Chef Scott Ekstrom at Jamieson Ranch Vineyards

Every year, we invite two premier wineries to host one of our popular Winery Truffle Lunches. In 2016, we were honored to include Jamieson Ranch Vineyards. This stunning mountain lodge-style winery offers gracious hospitality amidst impressive soaring ceilings with an observation gallery overlooking the barrel room, and a spectacular wraparound veranda that affords sweeping views of the region. For the lunch, Winery Estate Chef Scott Ekstrom teamed up with our guest Master Chef Rick Tramonto of Restaurant R’evolution to create a truly spectacular feast. Chef Rick has already shared his recipe for Truffle Cappuccino Soup, and now we have a vibrant and tasty Lobster Truffle Salad by Chef Scott – the perfect summer lunch!

After attending the School of Visual Arts Greenwich Village, Chef Scott discovered a passion for food. He attended The Restaurant School in Philadelphia, which included a gastronomic tour of France that led to his affinity for French cuisine. He embarked on his culinary career at the renowned Le Bec Fin in Philadelphia, followed by Restaurant Daniel and Oceana in New York City. He then moved west to work at Michael Mina’s in San Francisco, then as executive chef for Angèle where he received three stars from the San Francisco Chronicle and was also honored by “Best Chefs America.”

Lobster Truffle Salad with golden beets, lavender grilled romaine and black truffle vinaigrette

Recipe for Lobster Truffle Salad