Chef Series Dinner with Michelin-starred Chef Erik Anderson
Spend an intimate evening with Michelin-starred Chef Erik Anderson, who earned two Michelin stars as Executive Chef of Coi in San Francisco. A James Beard Award nominee and Food & Wine “Best New Chef,” Anderson trained at The French Laundry and Noma and has led acclaimed kitchens like The Catbird Seat. His cuisine is known for its creativity, precision, and deep connection to seasonality.
Tonight, Chef Erik Anderson revisits one of the most storied traditions in classical cuisine: the duck press. Gather around the table as Chef Anderson roasts and carves the duck tableside, finishing it in a traditional way that yields a rich, deeply concentrated sauce.
An interactive, hands-on dinner, Chef Anderson encourages guests to ask questions throughout the meal. Think of it as a chef’s table meets culinary theater, all within the intimate setting of the Robert Young Scion House. Paired with library selections from the Robert Young Estate cellar, this is a rare, unhurried dinner meant to be enjoyed with great wine and great company.
An intimate event for 24 people.
Date: Saturday, June 6, 2026
Fee: $395 per person, $375 for members (limited to 2). Contact tastings@ryew.com for discount code.
Time: 5:30pm to 9:00pm
5:30 pm – 6:30 pm: Wine Reception on the back patio overlooking the beautiful Alexander Valley.
6:00 pm – 9:00 pm: Exquisite dinner featuring the duck press inside the Scion House.
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