Featured Participants

Stanbury with Raen Winery

RAEN Winery

Dante and Carlo Mondavi founded RAEN Winery on The Sonoma Coast with the goal of making world class Pinot Noir.  Our goal is to make Pinot Noir that can sit alongside the finest of the world. Our name RAEN stands for Research in Agriculture and Enology Naturally.  RAEN also reminds us that RAIN becomes wine in our vineyards.

As winemakers and farmers, Carlo and Dante attribute a great deal of what they have learned to their grandfather Robert and father Tim, both whom influenced them from a young age.  Carlo and Dante’s father Tim was a pioneer for California Pinot Noir in the early 1970s and has always had a tremendous regard for the great wines of Burgundy. To this day his Pinot Noirs from the 1970s are showing incredibly well. Carlo and Dante credit their father’s passion for Pinot Noir as the early inspiration that got them excited at a young age.

After their formal studies were complete Carlo and Dante continued their educational work with the winemaking team lead by their father Tim Mondavi at Robert Mondavi Winery and Opus One.  When Robert Mondavi Winery was sold in 2004, the brothers joined their father Tim, Aunt-Marcia and grandfather Robert as they founded Continuum in 2005. RAEN currently focuses on making three Pinot Noirs, from three unique sites on the Sonoma Coast.




http://trianglenc-restaurants.com/wp-content/uploads/2013/09/Stanbury-InteriorCrowd.jpgWhen you think neighborhood restaurant, it’s rare when you get a cozy and gourmet spot like the Stanbury.  Stanbury is a shining star in the Mordecai neighborhood.  Stanbury specializes in modern American cuisine. Their menu will change daily and be dictated by local & seasonal ingredients. Witness a selection of small and large plates options, demonstrated by the sample menu taped to its front door and its Facebook page.  In the opening weeks, temptations include roasted marrow, steak tartare with quail egg, crispy sweetbreads with brown butter, pig’s head croquette, and an assortment of seasonal oysters. Heartier offerings include house-made tagliatelle with blistered tomatoes and basil; buttermilk-poached chicken breast with Anson Mills polenta, collards, crispy skin and jus; and NC cobia with buttercup squash, Asian greens and an herb salad in a Thai nam pla vinaigrette.

http://notastelikehome.org/slider_drew/images/Drew.jpgChef Drew Maykuth is the co-chef of the acclaimed Admiral in Asheville and has teamed up with a trio from Raleigh to open up Stanbury. In the kitchen with Maykuth is Drew Shepherd, who is helping turn out an ambitious menu that is sure to have the mouths of serious foodies watering. The versatile Shepherd, who previously poured craft cocktails at Foundation, has teamed up with bar manager Joseph Jeffers to create a list of signature libations such as the Mosquito (muddled lime and mint topped off with sparkling Moscato d’Asti) and the Stanbury Fruit Cup (gin, Cocchi Americano, seasonal fruit, lemon, basil and tonic). The bar also offers a well-curated bourbon and Scotch selection, an eclectic wine list and a frequently rotating selection of draft beers. Meanwhile, Joseph’s brother Will Jeffers is managing the business side of things. Guess
somebody has to take care of the paperwork.


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