Join us for our next Mayacama Winemaker Dinner, showcasing the exceptional wines of 32 Winds & Mascarin Family Wines, a boutique Sonoma winery rooted in three generations of vineyard heritage. Founded by Ed Mascarin and now led alongside his daughter, Mia, the winery crafts small-lot wines that reflect the character of Sonoma’s most celebrated appellations, from the Sonoma Coast to Russian River Valley and Dry Creek. Their portfolio, shaped under the guidance of winemaker Matt Taylor, combines meticulous vineyard selection with a commitment to letting each site’s unique qualities shine.

The Mascarin family’s story begins with Ed’s grandfather, who emigrated from northern Italy in the early 1900s to work in California’s vineyards. That connection to the land has endured through the decades, culminating in the founding of 32 Winds in 2009. Today, the winery produces just 2,500 cases annually, allowing for the kind of hands-on craftsmanship that defines their style—balanced, expressive wines that speak to place and season.

Mayacama Executive Chef Matt Enjaian will present a five-course menu designed exclusively for this evening’s pairings. Known for his refined yet approachable style, Chef Matt draws inspiration from the bounty of Wine Country, crafting dishes that highlight the best of the season. Each course will be thoughtfully composed to complement the nuance of 32 Winds & Mascarin Family Wines, showcasing both harmonious matches and inspired contrasts.

Throughout the evening, guests will hear insights from the 32 Winds & Mascarin Family Wines team on their winemaking philosophy, vineyard sources, and the creative process behind each bottling. Together, the wines and cuisine will offer an elegant expression of Sonoma’s landscape and character, shared in the warm and welcoming setting of Mayacama.

Menu Teaser

First Course

Fig Carpaccio

Whipped Ricotta, Serrano Jamon Chips, Frisée, Pickled Fresno Chile,
Candied Hazelnuts, Truffle Fig Balsamic

Mascarin, Rosé of Pinot Noir, 7 Mules Vineyard, Sonoma Coast 2024

Second Course

Uni Toast

Toasted Brioche, Ahi Tuna, Miso Uni Sauce, Trout Roe, Micro Radish

Mascarin, Chardonnay, Estate Vineyard, "Dayla," Sonoma Coast 2022

Third Course

Veal Ossobuco Gnocchi

Braised Veal Ossobuco, Lobster Mushrooms, Ricotta Gnocchi,
Smoked Ricotta Salata

Mascarin, Pinot Noir, Whole Cluster, "Moonshine Ranch," Sonoma Coast 2022

32 Winds, Pinot Noir, Platt Vineyard, Sonoma Coast 2019

Fourth Course

Dry Aged Flannery New York

Broccoli Purée, Deep Fried Broccoli Mac & Cheese, Charred Scallion, Bordelaise

Mascarin, Red Field Blend, Estate Vineyard, "Angelo," Dry Creek Valley 2023

Fifth Course

K&J Farms Pear Tart

Pear Crème Fraîche Sorbet, Pear Purée

*Menu Subject to Change

$125++ per person (21+)

Limited Seating Available

Schedule of Events:

5:00 pm Arrival

5:30 pm Seated for Dinner

*Due to the pairing format of this dinner, we will not be able to accommodate dietary restrictions. We thank you in advance for your understanding.