Herons x Enclos
A Tale of Two Farms

❋

AUGUST 3-4  |  Starting at $149++

Reserve.

What to Expect

Two exclusive experiences celebrating the connection between thoughtful farming, exceptional winemaking, and seasonal cuisine.

❋ hyper-seasonal cuisine

Menus inspired by the harvests of One Oak Farm and Stone Edge Farm, celebrating the ingredients, flavors, and rhythms of the season.

❋ exceptional wine

Explore the wines of Stone Edge Farm Estate Vineyards through guided tastings and thoughtful pairings cemented through conversations with the people behind the bottles.

❋ thoughtful craftsmanship

From regenerative agriculture to culinary technique, discover the shared philosophies that connect vineyard, farm, and table.

❋ an unforgettable setting

Enjoy two intimate experiences shaped by exceptional hospitality, equisite art, and the natural beauty of The Umstead.

settle in for an evening that celebrates the relationship between the vineyard, the farm, and the table.

Uncorked

Stone Edge Farm Estate Vineyards & Winery

Day One

Join us for a special edition of Uncorked as Wine Director Simon Kaufmann explores the wines of Stone Edge Farm Estate Vineyards & Winery.

arrival

6:30 PM

experience

Located in Sonoma Valley, Stone Edge Farm is recognized for its commitment to regenerative farming, sustainability, and thoughtful stewardship of the land.

Their estate wines share the same respect for nature and sense of place that guide our own philosophy at Herons and One Oak Farm.

Throughout the evening, Simon will guide guests through a curated tasting of Stone Edge Farm wines while sharing the stories, vineyards, and farming practices behind each bottle.

Philippe Thibault, Director of Hospitality, from Stone Edge Farm will also be in attendance, offering firsthand insight into the winery's philosophy and approach to their regenerative agriculture.

As a special preview of the culinary collaboration to follow, guests will enjoy a selection of seasonal canapés from Chef Steven Greene and Chef Brian Limoges, providing an exclusive taste of the flavors and ingredients that will inspire the Herons x Enclos dinner.

The tasting will be held on Monday, August 3 and begin at 6:30 PM.

$149 ++ | The Fireplace Room

details

Herons x Enclos

A TALE OF TWO FARMS

Day Two

Join Chef Steven Greene of Herons and Chef Brian Limoges of Enclos for a one-of-a-kind evening celebrating the shared passion for seasonality and sustainability in their culinary craft.

arrival

5:30 PM

experience

Inspired by the harvests of One Oak Farm and Stone Edge Farm, this collaborative dining experience will feature a thoughtfully curated five-course menu showcasing the ingredients and philosophies that connect these two remarkable farms.

Guests will be welcomed with a glass of Champagne before settling in for an evening of exceptional hospitality and cuisine.

The ethos of Stone Edge Farm closely aligns with our own through a commitment to regenerative agriculture and stewardship of the land with a true respect for nature.

Dinner will take place on Tuesday, August 4. We will welcome a total of 50 guests, with seating available beginning at 5:30 PM and concluding at 8:00 PM.

$395++ | 6-course Dinner + Canapés

$155++ | Optional Wine Pairing

details

The Story of Enclos

Nestled within Sonoma Valley, Enclos is a Michelin-starred restaurant rooted in the regenerative farming practices of Stone Edge Farm. Led by Chef Brian Limoges, the restaurant has quickly earned national recognition for its thoughtful approach to seasonality, sustainability, and ingredient-driven cuisine.

At the heart of Enclos is a belief that great dining begins with the land itself. The restaurant works in close partnership with Stone Edge Farm, where regenerative agriculture, biodiversity, and environmental stewardship guide every decision. This relationship allows the culinary team to create menus that are deeply connected to place and shaped by the rhythms of each season.

While separated by thousands of miles, Enclos and Herons share a common philosophy: a commitment to thoughtful sourcing, respect for nature, and creating meaningful experiences around the table. This collaboration offers a rare opportunity to experience two culinary teams united by a shared vision and a deep appreciation for the connection between farm and kitchen.