Chef’s Counter: Jacob Toft Winemaker Dinner
An Exclusive Evening with Jacob & Kelly Toft and Chef Amy Baer
May 28 | 6:00 PM | 16 seats only
Six courses • Seven wines • Gratuity included
A truly special evening awaits as Chef Amy welcomes acclaimed winemaker Jacob Toft for an exclusive Chef’s Counter experience designed for guests who appreciate extraordinary food, exceptional wine, and unforgettable hospitality.
This one-night-only event features a thoughtfully curated six-course tasting menu that highlights Chef Amy’s creative approach to seasonal ingredients, unexpected flavor combinations, and beautifully executed dishes. Each course is crafted with precision and intention, creating an immersive dining experience that is both elevated and deeply personal.
Throughout the evening, Chef Amy will personally present each course, offering insight into the inspiration, technique, and story behind every dish. Complementing the progression are seven beautiful wines from Jacob Toft, each pairing designed to enhance and elevate the flavors of the menu while showcasing the depth and character of Jacob’s winemaking.
The setting is intimate, refined, and relaxed, with only sixteen seats available for this remarkable collaboration. It is a rare opportunity to experience Gravesend at its most ambitious, where culinary artistry and world-class wine come together seamlessly.
Six extraordinary courses. Seven exceptional wines. Gratuity included. Sixteen coveted seats. Here is the menu:
Welcome
2025 Josephine’s Rosé
Amuse bouche
Course 1
2024 Diana’s Chardonnay
Cured sablefish, coconut-lime dressing, pickled cauliflower, forbidden rice
Course 2
2024 Rosella’s Vineyard Pinot Noir
Tare brined quail, celeriac puree, cherry-umeboshi reduction, buckwheat crumble
Course 3
2024 Soberanes Vineyard Syrah
Butternut squash strangolapreti, sage brown butter emulsion, toasted hazelnuts, aged Parmigiano Reggiano
Course 4
2024 Tessa’s Cuvee
Grilled SRF Wagyu flat iron, red wine–thyme glaze, melted dashi zucchini, sesame butter
Course 5
2023 Reserve Cabernet Sauvignon
Smoked duck breast salad, roasted blueberry–fennel vinaigrette, shaved Parmigiano Reggiano
Course 6
2023 Etienna’s Cuvee
Truffle tomme, verjus, macerated cherries, chocolate–almond biscuit
Seats are extremely limited. Secure yours now!
About Chef Amy Baer
Chef Amy is a California native who spent more than a decade in New York City. During that time, she developed a style rooted in the classic techniques of Italy, France, and the Mediterranean. At the same time, she draws subtle inspiration from Asian cuisine.
Over the years, Amy has worked alongside several acclaimed chefs and restaurants. In 2020, she joined Wolfgang Puck’s culinary team for the 92nd Governors Ball and Oscars Red Carpet. In addition, she has worked at:
– Felix with Evan Funke (Venice, CA)
– Trust/Detention in Santa Ana with Chef Justin Werner (Santa Ana, CA)
– Les Petites Canailles with Julian Asseo (Paso Robles, CA)
– Pico with Drew Terp (Los Alamos, CA)
More recently, Amy has focused on California’s Central Coast. There, she works as a private chef and serves as artistic director for Epicurean Santa Barbara and leads the kitchen at Gravesend Wine Merchant & Eatery in Paso Robles.
She loves old-world traditions. However, she also embraces modern techniques. As a result, her dishes feel both familiar and fresh, with layered flavors and thoughtful presentation.
What Is a Chef’s Counter Dinner?
A Chef’s Counter is an elevated, multi-course tasting experience. Instead of choosing from a menu, guests place their trust in the chef.
The menu is revealed when you arrive. Because of this, each course becomes part of the surprise.
Why no menu in advance? We love to surprise our guests, and it allows diners to experience each dish without expectations.
What can we promise? The food will be fantastic.
Our team will know the menu ahead of time. Therefore, we can help with questions or serious dietary restrictions.
Because these menus are highly specialized, we politely decline most modifications. However, please include any serious food allergies in your registration notes.
