How to Feed 400 People in a Cave (and Other Sonoma Stories) with Chef Ari of Stella Kenwood
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Show Notes
Tim from the Sonoma Valley Visitors Bureau sits down with chef/restaurateur Ari Weiswasser (Stella Kenwood, Glen Ellen Star, Park Avenue Catering) for a lively tour of Sonoma’s newest roundabout and the region’s food scene.
What you’ll hear
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Why Stella Kenwood is Cal-Italian: wood-fire grill, lamb ribs, tomahawks, Denver cut
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House pasta program (fresh/extruded semolina, gluten-free) + what a burrata bar really is
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Farm-driven cooking from the Glentucky family farm (Thumbelina carrots, eggplant, peppers)
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Inside large-format catering (150–400+ guests, caves, timelines, logistics)
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Thanksgiving: Glen Ellen Star takeaway packages (serves 4 or 8) with donation matching; Stella open 11am–6pm
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Kenwood’s mini-renaissance & Ari’s hints at future projects
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Quick hits: running, sauna/cold-plunge, horse-friendly parks, yes you can milk a buffalo, plaza lighting timing, and what to bring to Thanksgiving (chic salad + crisp white)
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Got questions about Sonoma Valley? You can email us at [email protected], text us at 707-996-1090 or contact us through Facebook, Instagram, TikTok or just walk into one of our two visitor centers.
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