Meet Award-Winning Saxon Brown Vintner at Stake Wine Dinner

Meet award-winning Saxon Brown winemaker and owner Jeff Gaffner at a 5-course wine pairing dinner at Stake Chophouse & Bar Tuesday, April 12 at 6:30 p.m. 

Jeff Gaffner Saxon Brown Wine DinnerEmbark on a tasting tour of the finest of Northern California’s petite vineyards with one of its most illustrious viticulturists, Jeff Gaffner of Saxon Brown WinesStake Chophouse & Bar has partnered up with Gaffner to give you the chance to experience the exquisite taste of several of his small single vineyard bottlings while indulging in a five-course meal specially prepared by Stake’s esteemed Executive Chef Tim Kolanko. Recognized for his acute focus on vineyards and the cultivation process, Gaffner’s winery has earned a reputation for producing elegantly balanced and age-worthy wines.

Jeff Gaffner began his career at Chateau St. Jean, under the tutelage of renowned vintner Richard Arrowood, who Jeff credits with teaching him the importance of being as passionate about growing the grapes as making the wine. With Saxon Brown, Gaffner parlayed his longstanding grower relationships into a line of small, site-driven bottlings that celebrate his favorite vineyard sites.  Jeff has become one of the most sought after winemakers for artisan labels, having gained critical acclaim and a loyal following for his restrained winemaking style. The Wall Street Journal has said it “loves his vineyard voice” while Wine Spectator has lauded his winemaking as “deft.”

Alongside Tim Kolanko’s menu of Wild Striped Bass, Lamb Loin and a Scallop and Foie Gras appetizer, diners can expect to indulge in some of Napa county’s most notable wines at one of San Diego’s most-apprised eateries.

$120 per person. For reservations, please call 619-522-0077 or online at


Scallop and Foie Gras with Citrus and Endive
Semillon, Late Harvest, 2009
Semillon, Fighting Brothers, 2012


Camembert with Spring Greens and Toasted Brioche Croutons
Chardonnay, Hyde Vineyard, 2012


Wild Striped Bass with Smashed Peas and Deconstructed Bordelaise
Pinot Noir, Durell Vineyard, Hayfield Block, 2012


Lamb Loin with New Potatoes, Olives and Ash Roasted Spring Onions
Syrah, Parmalee Hill Owl Box, 2009


Chocolate and Caramel Mousse with Frangipane Crumb, Cocoa Nib Tuile and Grapefruit Caramel

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