Pasture-to-plate dining experience features debut menu with Edio Vineyards wine pairings, highlighting Delfino Farms’ sustainable ranching and Sierra Foothill wines
April 30, 2026 (Camino, CA) — Edio Vineyards at Delfino Farms will host its Third Annual Snout-to-Tail Dinner on Saturday, May 16 from 5:00–9:00 p.m., an intimate vineyard dining experience celebrating sustainable agriculture, local ranching, and thoughtfully paired wines. This year’s event features a multi-course dinner created by Chef Nelson German, acclaimed Bay Area restaurateur and contestant on Top Chef Season 18.
Set against panoramic vineyard and orchard views in El Dorado County, home of the Apple Hill Growers, the evening will showcase pasture-raised Black Angus beef and heritage pork from Delfino Farms, harvested and dry-aged exclusively for the event by Coffland’s Craft Butchery. Chef German will prepare a coursed menu honoring the full animal — rooted in the flavors of the African and Caribbean diasporas — with each dish paired with Edio Vineyards’ small-lot and library wines produced from high-elevation Sierra Foothill vineyards.
THE MENU
Opening Reception
Habichuela Hummus, dry aged pork pernil, key lime, wild fennel, inca pepper, platano verde
Dry Aged Beef Tartare, spring pea avocado crema, smoked trout roe, sesame cone
Paired with: 2025 Albariño
Amuse Bouche
Oyster Escabeche, Passionfruit & Aji Dulce Mignonette, Fermented Honey, Recaito
First Course
Ahi Tuna Crudo, Pickled Strawberry, Kiwi Leche de Tigre, Spring Herbs, Nasturtium
Paired with: 2025 No. 5 Blanc and 2025 Robyn’s Blend (side-by-side)
Second Course
Whole Hog Porchetta, Charred Spring Onion Salsa Roja, Smoked Plantain Romesco, Fava Bean & Mint Salad
Paired with: 2023 No. 5 Rouge
Main Course
Charcoal-Grilled Dry-Aged Beef, Sazón-Spiced Jus, Roasted Bone Marrow, Plátano Maduro Salsa, Braised Mustard Greens
Paired with: 2022 Frank’s Blend
Dessert
Provided by Joan’s Apple Bakery
Chef Nelson German is the executive chef and partner at Meski, the Afro-Ethiopian-Latin restaurant in San Francisco co-founded by Golden State Warriors’ Draymond Green and Guma Fassil, and the chef/owner of Oakland’s Sobre Mesa and alaMar Dominican Kitchen & Bar. A Dominican-American born in Manhattan’s Washington Heights, German explores the culinary traditions of the African and Caribbean diasporas through soulful, globally influenced cuisine. He has been featured in Food & Wine, The Washington Post, and Glamour, and is recognized by the James Beard Foundation as well as Plate Magazine’s “Chefs to Watch.” His debut cookbook, Caribbean Cocktails: Drinks and Bites from the Afro-Latino Diaspora, hits shelves June 2, 2026.
The Snout-to-Tail Dinner reflects the Delfino family’s commitment to responsible farming, food transparency, and honoring the connection between land, farmer, and table.
Edio Vineyards was founded by siblings Christine Noonan, Derek Delfino, and Peter Delfino, fourth-generation farmers who returned to their family property in El Dorado County after studying agriculture and enology at Cal Poly San Luis Obispo. Named for their grandfather, Edio Vineyards produces small-lot, minimal-intervention wines from high-elevation Sierra Foothill vineyards.
Delfino Farms, a beloved Apple Hill destination for decades, is also home to Joan’s Apple Bakery, Henrietta Stich Hard Cider, the Folk on the Farm music venue, and the Edio Vineyards tasting room.
The event is 21+ only. All ticket sales are final and non-refundable. To purchase tickets, please visit: https://www.tixtree.com/e/snout-to-tail-7cdff57aee0e
