Margaux’s Restaurant

With Merry Edwards Winery

Sponsored by Anthony & Heater Krasznai

Winery

Merry Edwards Winery

Merry Edwards Winery

Merry Edwards is an icon in California winemaking.  Her work with Pinot Noir in California has been groundbreaking and has influenced countless winemakers.

One of California’s first woman winemakers, Merry Edwards began her career at Mount Eden Vineyards in the Santa Cruz Mountains in 1974. She went on to become the founding winemaker at Matanzas Creek in 1977 and remained there until 1984. For the next decade, Merry consulted for numerous wineries, large and small, in Oregon and many diverse appellations of California.

In 1997, family and friends joined Merry to found Merry Edwards Winery, with a focus on producing Pinot Noirs with a sense of place from Russian River Valley and Sonoma Coast. In 2008, she and her husband, Ken Coopersmith, completed their winery on the site of Coopersmith Vineyard. It was then expanded in 2010. In this venue, tastings are hosted to educate visitors about Merry’s handcrafted wines and site-specific viticulture.

Ken was her helpmate in the installation of her first vineyard, Meredith Estate, in 1998. This was followed by Coopersmith in 2001. Long-term leases were then negotiated for Warren’s Hill, Flax Vineyard and Georganne. Although most of those earlier plantings were Pinot Noir, in 2014 new Sauvignon Blanc developments got under way at a new property in Forestville and on the lower slope of Meredith. At Merry and Ken’s new home property in Sebastopol, a Pinot Noir vineyard has been planted to Merry’s Clone – UCD 37.

Along with two regional blends, six vineyard-designated Pinot Noirs are bottled. In 2001, a barrel-fermented Sauvignon Blanc was added to the portfolio. Merry is also now making a single-vineyard designate Chardonnay from the venerable Olivet Lane, as well as an occasional late harvest Sauvignon Blanc and late-disgorged-style of sparkling wine.

In 2013, Merry’s 40th year as a winemaker, she was not only inducted into the Culinary Institute of America’s Vintners Hall of Fame, she also won the coveted James Beard Award for Best Wine, Beer or Spirits Professional in the United States, just the fourth woman to be so honored.

www.merryedwards.com

Restaurant

Margaux’s Restaurant

At Margaux’s Restaurant in Raleigh we combine our ever-changing menu, a flair for impeccable service, and an energetic ambiance with a progressive decor resulting in an unforgettable dining experience for those from near and far for the last 25 years.

We say it is the Perfect Fusion of a High-Energy Metropolis and Soulful Southern Hospitality. You’ll say it’s Downright Awesome!  Come be a part of the dining experience and understand why we still stand strong after all these years. In addition to their ever-changing menu, the Raleigh restaurant hosts additional private dining rooms and a large array of artwork.

Chef de Cuisine Andrew Pettifer, born and raised in South London, received his culinary training in four corners of the world. After receiving his standard trade certification, Pettifer worked in the kitchen of Blake’s Hotel in London. Wanting to widen his standard knowledge of international cuisine, he went on to travel the globe with stops in Bali, Brazil and Australia. Finally settling in Australia, he worked in various Sydney restaurants and catering companies.

In 1996, Pettifer moved to North Carolina and joined Margaux’s staff as Chef de Cuisine. Influenced by his international training, Pettifer transformed Margaux’s menu from strictly French to a delightful fusion of French, Southern, and Asian cuisines. He continues to improve on the menu by capitalizing on his deep belief in simple, fresh ingredients. While he prides himself in being able to change the restaurant’s menu to fit the times, he has been able to strike a perfect balance between what’s new in the business and what customers have enjoyed for years.

http://www.margauxsrestaurant.com