Mayo Family Winery has hired a new Executive Chef: Samuel Frumkin.
He joined the winery last month, overseeing the wine and food pairing operations for the winery and replacing Clayton Lewis, who left Mayo to open his own restaurant in Tomales Bay.
Frumkin earned his degree at the Culinary Institute of America (CIA) and has worked at the notable Eleven Madison Park in Manhattan (the famed art deco restaurant named one of the top restaurant’s in the world) and most recently, our beloved Sante at the Fairmont Sonoma Mission Inn.
He had plenty of competitors for the position, but it all came down to the food. Frumkin prepared Roasted Fennel Vichyssoise (a puree), which they paired with Mayo Chardonnay, and a Chinese five-spice brisket, paired with a Zinfandel.
Frumkin will be working with Sous Chef Sara Martinez, who joins him as a recent graduate of the CIA at Greystone.
“Not only were the flavors Sam was able to create in these two dishes unlike anything I had ever had, the presentation, correlating stories and feel of genuine hospitality in his interview are what drove me to offer him the job,” said owner Jeffrey Mayo. “I am very excited for Sam to further explore his talents in food, wine and hospitality and create memorable experiences for our guests month after month.”
We are excited, too! Welcome both Frumkin and Martinez.
Mayo will be offering a $40 7-course wine and food pairing now through December, at their Kenwood location. The menu features those two dishes above, and worldly selection of offerings (yellow Thai curry, for example) and cheeses. 9200 Sonoma Hwy, Kenwood; 833-5504 ; mayofamilywinery.com.
We loved The Mayo Winery experience that Sam provided for our group during our Napa trip. I cannot recommend the 7-course wine/food pairing enough!!! Sam is talented in the kitchen, but just as entertaining and inviting with his personality! He is spot on with the pairings and the Grenache Blanc is, in his words, truly special. Go see Sam and enjoy one of the best wineries in the area!