Featured Participants

Provenance with Three Sticks Wines and Ram’s Gate Winery

Three Sticks Wines

The pedigree of Three Sticks begins not in the glass, nor even in the cellar. Instead, it begins in the rocky, volcanic soils of Durell Vineyard. Planted primarily to Pinot Noir and Chardonnay, this rolling 610-acre parcel spans the Sonoma Valley, Sonoma Coast and Carneros AVAs, and is often named one of the top 5 vineyards in Sonoma County. (And that is saying something!)

Members of the Three Sticks Wines allocation list are lucky people. Not just for the opportunity to be the first to purchase new releases of Three Sticks, but also because the first person they are likely to talk to, or meet with, or visit at the winery, is Hayden Schmidter, the effulgent and enthusiastic Client Relations Manager for Three Sticks. Having joined Three Sticks in November 2012, Schmidter is one of the newest members of the Three Sticks team, but her passion for the winery and for her job is infectious. Her background includes extensive travel, spending a year at a nonprofit in Central America, working as a ski instructor and, finally, serving 5 years on the marketing team of Crushpad in Napa Valley.  Her role at Three Sticks allows her to bring it all together – excitement, experience and enthusiasm.



Ram’s Gate Winery

Ram’s Gate Winery opened in the fall of 2011 as a place to press pause, to stop and savor what we love most. Their Sonoma winery focuses on small-lot Chardonnay and Pinot Noir, and their aim is simple: to create the finest possible wines that only their climate and their terroir can produce.

We have the privilege to work with the marquee vineyards of Sonoma and Carneros, including Sonoma Coast’s famed Durell and Gap’s Crown Vineyards, Ulises Valdez’s admired Russian River portfolio, the Sangiacomo family’s Green Acres and Roberts Road Vineyards and from Carneros, Hyde Vineyard and Hudson Ranch along with our own estate vines, 28 acres of seven grape varieties representing the diversity and unique signature of southwestern Carneros.

Estate Director Greg Miller joins the Ram’s Gate Winery team with an expansive background, from training dolphins at Chicago’s Shedd Aquarium to running ultra-marathons in California. Greg’s "ah-ha" moment with wine led him to attain degrees both in hospitality at the University at Nevada, Las Vegas and in viticulture and enology from the University of California, Davis. His successful studies at Davis backed by his love of the French language and culture took him to Burgundy through the Confrérie des Chevaliers du Tastevin, where he worked alongside Véronique Drouhin and the winemaking team at the Maison Joseph Drouhin, an experience instrumental in his understanding of terroir and its expression through wine.

Before joining the team at Ram’s Gate, Greg honed his working knowledge of northern Californian winegrowing and the business around it through his years in multifaceted positions with notable wineries including Quintessa, Jordan Vineyard & Winery and Flowers Vineyard & Winery.

“I’m thrilled to be working with the exceptional vineyard sources at Ram's Gate Winery,” Greg says, “stunning sites across Sonoma and Carneros that I haven't had the opportunity to experience first-hand until now.”




At Provenance, they believe healthy, nutritious, sustainable, and most importantly, delicious food should be readily available and accessible. They approach each and every ingredient with the utmost respect, apply the principles of high cuisine, and prepare delicious meals of the highest aesthetic quickly and affordably.

In culinary conversations, Provenance speaks to much more than location- it’s the techniques, traditions, and heritage behind the ingredients that really define their role in a cuisine or area. At Provenance the Restaurant, they’re really trying to define a sense of place-what it means to be from North Carolina, what it means to be a part of this place.”

Teddy Klopf is the executive chef at Provenance at SkyHouse, a restaurant and bar in the new high-rise condo and retail complex under construction at 308 S. Blount St.  He left a year-long stint of cooking at Herons at The Umstead to focus on developing his creative concept and building his team.

The 31-year-old chef has ambitious plans for Provenance. Upstairs, Klopf features a "subscription" dining option, which he says will be tailored to preferences of individual members, and themed pop-up style dinners on weekends. The latter will be something like Next in Chicago, where fans follow social media postings to jump on ticketed events.

"There is nothing else in the area doing what we will be doing. It's for people who are looking for a little more in their dining experiences," says Klopf, noting that the tasting menu-style meals will change daily based on seasonal availability. Themed events under consideration include a Don Quixote series, which will pair Spanish "wine and cuisine with elements of the fantastical," suggesting the high-tech gastronomy of the famed El Bulli.

After working as a pastry chef and certified sommelier from 2005 to 2008 at a handful of award-winning restaurants in Sante Fe, Klopf enrolled at the prestigious Culinary Institute of America. The experience allowed him opportunities to learn at top New York City restaurants, including Thomas Keller's Per Se, Eric Ripert's Le Bernadin and Daniel Humm's Eleven Madison Park. After he graduated in 2011, he cooked for two years at McCrady's, one of Sean Brock's Charleston restaurants.


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