Plates neighborhood kitchen

With Davis Family Vineyards

Sponsored by Mitch & Brittany Taylor, Capital Pest

Winery

Davis Family Vineyards

At Davis Family VineyardsGuy and Judy Davis believe wine is an essential element in a rich and passionate life. In their quest for palatal perfection, their goal is for every wine to be a true, natural reflection of the vineyard from which it came, as well as the vintage in which it was grown. The earth friendly farming practices that they use enable them to achieve this goal vintage to vintage. Beyond these techniques being environmentally conscientious, they ensure a higher quality of fruit — and life — for generations to come.  

 Within the Russian River Valley there are many varied micro-climates, much like what has been recognized in Burgundy for centuries. Through their wines, the vineyards tell the story of terroir, an expression of the neighborhood. Soul Patch, Horseshoe Bend and Starr Ridge Vineyards all sit on Eastern facing slopes, with the vine rows running from North to South. This offers grapes warmth from the gentle morning sun while being shielded from the harsh afternoon heat. 

Guy Davis‘ wine roots run deep, reaching back to the age of nineteen when he worked in a French restaurant in Seattle while pursuing an economics degree at the University of Washington. 

Guy worked as an assistant to the chef, arriving each afternoon to work late into the night. After the last customer left, and the doors closed, Guy would retire to the kitchen to make dinner for the owner and chef before joining them for a night of food, wine and conversation. 

“The most memorable thing about those evenings was the wine,” recalls Davis. “The restaurant owner and chef were Parisian expatriates. And during dinner they would school me on the “finer” points of French cuisine, the culinary lifestyle and, of course, the place of wine in a well-lived life.” 

 www.davisfamilyvineyards.com  

Restaurant

Plates Neighborhood Kitchen

For twenty four years, we have lived and traveled the world. From the first apple tarts in France, the Pecorino cheese in Tuscany, Weiss Wurst in Germany, Espada on the island of Madeira and much more. At Plates, we hope that you will enjoy some of our favorite international dishes combined with our regional southern flavors. Join us on a new culinary journey that is globally inspired and locally produced.

Steve Day began to cook family meals as a child and continued to develop a keen interest in food tastes and textures. When his family moved to London in 2006, he decided to formalize his training at Le Cordon Bleu in London. There he learned classic French culinary techniques and earned the highly coveted Diplome De Cuisine. During his tenure overseas, Steve travelled to over 30 countries where he experienced a variety of cultures, food and drink.

The culmination of these experiences provided the inspiration for Plates in Raleigh. Steve’s first experience working in a commercial kitchen was with Chef/Owner Michel Roux and Head Chef Nicolas Laridan at the Michelin two-star restaurant Le Gavroche in London. Within two weeks, Steve was hooked. After Le Cordon Bleu, he was offered a position in a new restaurant being opened by Chef Nicolas Laridan. Le Bouchon Breton opened in London and Steve worked there making classic French Brasserie food for the remaining time he lived in London. After transitioning back to Raleigh, Steve was a chef in the banquet department at the Umstead Hotel and Spa in Cary, NC before opening Plates. He is excited to combine his love of food and travel and bring globally inspired, locally produced food to the Glenwood South area of Raleigh.

http://www.plateskitchen.com/