EdgeOur culinary home in downtown Sonoma

Our guests are often amazed—floored, actually—at how incredibly good vegetables can be.
—Mac McQuown

In a modern-day eden three miles west of downtown Sonoma, Stone Edge Farm’s Director of Gardens, Colby Eierman, presides over 16 organically farmed acres. Terraced plantings grow alongside curved paths bordered by woven willow trellises. High arbors with hanging gourds, low stone walls, and soft footpaths invite a connection with nature. From open vistas to pockets of beauty, Leslie McQuown’s aesthetic vision raises the colors and forms of edible and ornamental plants to the level of art.

From the edible garden, Culinary Director John McReynolds creates his menus, changing them with the seasons to present new recipes. Stone Edge Farm produces more than a hundred varieties of organically grown vegetables, which we use in our kitchens and provide to friends and select local restaurants.

Living sustainably means cooking seasonally and consuming what we cultivate, including olives and olive oil, fruits and vegetables, herbs, eggs, and honey. We strive to be self-sufficient and to conserve our resources. Composting, for example, is vital to our ecosystem. Each year, we produce 120 cubic yards of compost, turning kitchen and yard waste into a soil amendment rich in essential nutrients.

John McReynolds
Culinary Director

An early interest in food and wine led John McReynolds to the California Culinary Academy in San Francisco, where he received a scholarship sponsored by Julia and Paul Child. John has cooked professionally in such far-flung locations as a dude ranch in Colorado, a remote hotel on a Norwegian fjord, a French restaurant in Germany, a yacht sailing the Mediterranean, and George Lucas’s Skywalker Ranch.

He was founding chef and co-owner for ten years of the acclaimed Cafe La Haye in Sonoma. At Stone Edge Farm, John wears several hats: chef, cooking teacher, forager, and writer. His recipes have appeared in numerous magazines, newspapers, and cookbooks. His Stone Edge Farm Cookbook was published in 2013.

Colby Eierman
Director of Gardens

Colby learned to garden, as a child, on Sonoma Mountain. He earned his degree in landscape architecture at the University of Oregon and co-founded a school garden program nearby.

He served as director of gardens for the wine and food center COPIA in Napa, California, where he applied the principles of organic and biodynamic farming. He also introduced an integrated vineyard system as director of gardens and sustainability for Benziger Family Winery, in Sonoma Valley, before joining Stone Edge Farm.

Colby is the author of Fruit Trees in Small Spaces: Abundant Harvests from Your Own Backyard (Timber Press).


Live life deliciously

Wine is best appreciated when consumed with good food. We make wines that we love to drink, and we show them with fresh, delicious, organically and sustainably grown food.
—Mac McQuown

Driven by the desire to enhance enjoyment through depth of experience, valued members of our Collectors Cellar are invited to sample the full scope of Stone Edge Farm’s organic bounty through unique culinary events hosted in our thirty-seat private dining room.

The charming Victorian architecture honors Sonoma’s storied history, while the stunning contemporary interior dynamically conveys how the Valley of the Moon has become a cultural destination.

At Edge, our wines are paired with seasonal menus crafted by Culinary Director John McReynolds. Inspired by the farm’s distinctive offerings, these events reveal the compelling connection between the land and our vision.

To book a private culinary event at Edge, please contact Larry Nadeau, Director of Dining & Private Events at larry@stoneedgefarm.com

Please be sure to note any dietary restrictions. We will do our best to accommodate your needs.

Now Available!

Our new cookbook The Stone Edge Farm Kitchen Larder Cookbook

A worthy sequel to our award-winning Stone Edge Farm Cookbook by John McReynolds is on the way. John has joined with fellow chefs Mike Emanuel and Fiorella Butron to write The Stone Edge Farm Kitchen Larder Cookbook, which will go on sale nationally at fine bookstores on March 12, 2019. To learn more now and order this lavishly illustrated, 256-page hardcover book for $35, simply click on the Purchase button below.


256 pages | 7 1/2 by 10 inches | Hardcover
80 primary recipes
245 color photographs

Stone Edge Farm Kitchen Larder Cookbook: Seasonal Recipes for Pantry and Kitchen
By John McReynolds, Mike Emanuel, and Fiorella Butron
Photographs by Leslie Sophia Lindell
Garden essays by Colby Eierman

What others are saying about this book...

I love the way McReynolds, Emanuel, and Butron have created a cookbook that feels just as alive as the food they grow, prepare, and conserve at Stone Edge Farm. This book, not to mention the farm and winery kitchen themselves, should be a reminder to restaurateurs that we bear the responsibility to take care of the land that is making our work possible. I cannot wait for my next visit!
—Alice Waters
Five-Time winner of the James Beard Award—author, chef, food activist, founder and owner of Chez Panisse.


Praise for the Stone Edge Farm Cookbook


2014 IACP Cookbook Award Winner
Considered the gold standard among cookbook awards, IACP’s Cookbook Awards have been presented for more than 25 years to promote quality and creativity in writing and publishing and to expand the public’s awareness of culinary literature.

John McReynolds’s recipes, beautifully photographed here, are fabulous. Every single recipe makes me wish I was eating the finished dish right now.
—Paula Wolfert
James Beard Award—winning cookbook author

Seems like every chef today touts the use of “local/seasonal/ethical” ingredients. John McReynolds was a pioneer of this philosophy long before it became a chic chef mantra. This beautiful book showcases John’s amazing cooking talents and introduces us to one of the most special working farms and vineyards in the world.
—John Ash
Chef and James Beard Award–winning cookbook author

In his Stone Edge Farm Cookbook, released in November of 2013, Culinary Director John McReynolds has recreated the world of Stone Edge Farm in the pages of a lavishly illustrated coffee table book. With 300 color photographs by Leslie Sophia Lindell, this beautiful volume invites readers inside the gates and stone walls of a wine country eden, where nature is lavishly and lovingly nurtured.

Whether Colby Eierman, our director of gardens, has brought the day’s harvest into the kitchen or McReynolds has foraged or sourced ingredients from local farmers and fisherman, Stone Edge Farm’s cuisine is distinguished by a sense of the place where our food comes from and what our chef imagines and creates.

Stone Edge Farm Cookbook contains more than 100 primary recipes. It also includes essays on gardening by Colby Eierman, along with a winemaking essay by Jeff Baker and a vineyard essay and poem by our viticulturist, Phil Coturri.

The book concludes with a lively extended conversation on pairing food and wine among McReynolds, Baker, and our proprietor, Mac McQuown, who also wrote the book’s foreword.


372 pages | 11 by 11 inches | Hardcover
102 primary recipes + dozens more for sauces,
dressings, and vinaigrettes
300 color photographs

Olives & Oil

From start to finish, the process of making olive oil is labor intensive, and picking each tree requires many hands. One full tree will yield only a few gallons of precious oil.
—John McReynolds
from the Stone Edge Farm Cookbook

Manzanillo is the variety of olive trees we use to make our Stone Edge Farm extra-virgin olive oil. Manzanillos were first brought to Alta California in the 1760s by Franciscan missionaries. Like our grapevines, our olive trees are farmed organically. They were certified in 2006 by the California Certified Organic Farmers (CCOF) and California Olive Oil Council (COOC).

We hand-pick our olives and immediately press them, capturing oil that is well balanced—meaning pungent, fruity, and complex—with medium intensity and viscosity. Subtle aromas of grass and green herbs blend with notes of toasted nuts and a distinctive olive fruit character. We use our olive oil as a complement for many appetizers and entrées, and even as an ingredient in desserts.